This is an ancient recipe that I have been eating for as long as I can remember. Mum used to serve it up warm with an inch thick dollop of butter smeared across the top and melting at the edges. She apparently found the recipe on the side of the cereal box and I have been making it for my kids since they can remember. It is basically a type of tea loaf and is suprisingly light in texture and has so much flavour. My son likes it with butter, my daughter without and my husband would eat it in one go.
It is incredibly easy to make, the only measuring tool you need is a mug (you decide on the size) and there are no eggs. I do not believe that All Bran is going to be stock piled any time soon, so hopefully you will have no difficulty in buying a box and it is a fab way of getting fibre into the kids. Any dried fruit will work and my mum has even made it with tinned apple when she had no raisins; cherries would be good.
Ingredients
1 mug All Bran
1/2 mug sugar
1/2 mug dried fruit
1 mug milk
1 mug self raising flour
1 x loaf tin
Preheat oven to 180 degrees C
Method
1. In a bowl put the cereal, fruit, sugar and milk and stir. Leave to soak for 30 minutes.
2. After 30 minutes stir in the mug of flour
3. Tip into tin and cook for about 45-50 minutes or until skewer comes out clean.
I did not have a photo of the loaf straight out of the oven as my son had ripped into it immediately. It is delicious hot with butter but also really lovely cold. Let me know how you get on.
Lockdown Baking 