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Serves 8
Lasts for about a week in an airtight container.
Serve with a generous spread of real butter or cream cheese.
Ready in 1hr 30mins (including soaking time).
YOU NEED:80g oat bran
100g sultanas
100g dried apricots, chopped
50g stoned dates, chopped
300ml semi-skimmed or full-fat milk
1 tsp butter for greasing
80g wholemeal flour
1 tsp baking powder
1 large egg
METHOD:
Place the oat bran and dried fruit in a bowl and pour over the milk.
Stir and then leave to soak for at least 30 minutes.
Preheat oven to 180C/160C fan/350F/Gas 4.
Grease a small loaf tin and line the base with baking parchment.
Combine the flour and baking powder in a large bowl.
Whisk the egg into the milk and fruit mixture and then add this to the flour.
Stir well.
You are looking for a gloopy dough so if the mixture feels too firm, add about 3 tablespoons of water.
Scoop the mixture into the prepared loaf tin and bake for 40 minutes until golden brown on the top.
Leave to cool completely before slicing. This loaf can be frozen as a whole or in individual slices.