All Bran Tea Bread
A great tea loaf that can be baked, sliced and frozen allowing you to grab a slice whenever you feel like a piece of wholesome cake. I love this recipe particularly because it was given to me by my lovely Mum.
Yield: 12 slices
Equipment
- 900g (2lb) loaf tin
- Large mixing bowl
- Wooden spoon
Materials
- 100 g All-bran
- 50 g light brown sugar
- 275 g mixed dried fruit Create any mix you like.
- 1 egg, beaten
- 300 ml milk
- 100 g self raising flour
- 1 tsp mixed spice (optional)
Instructions
- Measure the All-bran, sugar and dried fruit into a bowl, pour over the milk, stir to mix, then cover and leave in a cool place overnight.
- The next day, pre-heat the oven to 180 degrees non-fan/160 degrees fan/Gas mark 4.
- Lightly grease a 2lb loaf tin (900g) and line with greaseproof paper.
- Stir the egg, flour and mixed spice into the fruit mixture and mix thoroughly. Turn into the prepared tin (the mixture will only come half way up the tin) and level the surface.
- Bake in a pre-heated oven for about an 1 hour to 1 hour 15 minutes or until well risen and firm. A fine skewer inserted into the centre should come out clean. Allow to cool in the tin for about 10 minutes, then turn out and leave to cool completely on a wire rack.
- It will keep in an air tight container for a few days. If freezing, slice and separate with pieces of greaseproof paper to prevent from sticking together.
- Serve sliced and buttered.