Bran Fruit Loaf

125 gms 4 ozs Allbran
125 gms 4 ozs brown sugar
125 gms 4 ozs sultanas
125 gms 4 ozs currants
50 gms 2 ozs seedless raisins
300 mls 1/2 pt soya milk
400 gms 14 ozs wheatmeal self-raising flour
Heat the oven to 350 F, 180 C, Gas Mark 4. Grease 2, 450 gms 1 Lb bread tins.
Soak the Allbran, sugar, and dried fruit in the soya milk for 30 minutes, or until the milk has been absorbed. Stir in the flour.
Divide the dough in half and place in the bread tins.
Bake for 1 hour.
Turn out to cool onto a rack.
Dried fruit can be varied. Chopped dates, figs etc. but keep the quantities correct.
Up to 50 gms 2 ozs of chopped nuts can be added.
!/2 tsp allspice and or 1/2 tsp cinnamon tastes good.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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