Wendyl Nissen's Weekend Treat guest this week is Jo Seagar on The Long Lunch and here is her bran loaf recipe.
Healthy Sultana Bran Loaf by Jo Seagar
I make this with trim milk and it is almost fat free. It is always popular. It is easy to slice even from frozen and delicious served warm with butter. At Christmas time I’ve used dried fruit with red and green cherries in it for a sneaky quick Christmas loaf.
Prep time 5 minutes
Cook time 1.5 hours
Makes 1 loaf
2 cups raw sugar
2 cups bran flakes (baking bran)
2 cups sultanas or mixed dried fruit
2 cups milk (can be low fat)
2 cups self-raising flour
Preheat oven to 150°C. Line a large 8 cup capacity loaf tin with baking paper.
Mix all ingredients together and scrape into the prepared tin. Bake for 1¼ - 1½ hours until golden and firm when pressed in the centre.
Cool in the tin then turn out onto a wire rack. Slice and served either buttered or plain. This keeps very well and stays moist. It can be toasted or a slice cut into little squares to serve with cheese. Particularly good with blue cheese. It can also be thinly sliced and dried in the oven like biscotti, which is lovely on a cheeseboard.
Note: I have made this into really large loaves or even a square cake for shearing gangs or school camps etc. It is equal quantities of all five ingredients whether you use an empty yoghurt pot or a plastic bucket – so long as you use the same measure and adjust the cooking time it works well.
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