Chef BRAN LOAF

Bran Loaf

Home Baking

BRAN LOAF

Ingredients ( makes 12 slices)

1 mug Plain flour
1 mug milk
1 mug All-Bran (NOT FLAKES)
1 mug dried mixed fruit
¼ mug sugar (Demerara preferable)
1 tsp baking powder

Added luxury

12 Glace Cherries (halved)
Small apple cut into small cubes (sultana size)
100g Almonds or Pecan nuts.

Preparation

Preparation Time 20min, plus 2-3 hours for mixture absorption

Cooking Time 1 1 /2 hours

Oven Temperature190c / 375f / gas mark 5 Fan assisted 170c

Method

This is a nice healthy option for a cake. It contains no butter or eggs so no need to cream before adding other ingredients. My version contains only a ¼ of the sugar than other recipes state but for this cake it works well. If you are not used to making cakes then this is a good one to start with as it is one of the simplest cakes to make. Cherries, apple and nuts are an optional extra but these have proved to be added favourite. This cake is ideal for a breakfast slice or with a mid-morning cup of tea. Some like to add butter to a slice of this cake but whatever takes your preference.

This is a easy bake, great for a beginner and the loaf will last a week if kept wrapped in cling film. You can also freeze the loaf to consume at a later date.

 

Preparation method

Place a mug of each All-Bran, dried fruit and milk into a bowl

Add ¼ Sugar and Cherries (If luxury version) mix well.

Put the bowl to one side or in the fridge for 2-3 hours allowing for the All-Bran to absorb the milk. During this time take the mixture out and stir to help break up the bran. Or leave this overnight

After the All-Bran has absorb the milk add the flour and baking power

If are you are making the luxury version now add the nuts and apple then mix all ingredients together

Place mixture into a greased 2lb load tin and cover loosely with foil allowing enough room for the loaf to rise.

Pre-heat your oven to 190c / 375f / gas mark 5 Fan assisted 170c

Bake in the oven for 1 ¼ hours then remove the foil and bake for a further 12-15 minutes

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