19 May 2015

Cranberry & Currant Loaf...

I am a sweet tooth, eat the dessert before the dinner kind of gal...
but if I ever have to be 'behave' then this loaf is my go to.
It's quick, easy and one pot.
And because it has no icing and contains no chocolate,
 you can pretend you are being good while you are eating it!  ;)
Perfect with  a cup of tea...
Or 
(Healthy foodies and nutritionists read no further!)
This loaf is a great grab and run breakfast...
add a piece of fruit and you're good to race out the door!
The original 'Bin Inn' recipe used raisins and no spices,
but over time it has been twigged Mia Bella style with different fruits, 
and the addition of almond meal.
Another variation is to use sultanas and spices.
Cranberry & Currant Loaf

In a large pot melt:
50 grams butter 
Add:
2 cups water, 2 cups caster sugar, 2 teaspoons baking soda, 
and
 1 cup each of dried fruit: diced cranberries & currants.
Stir over high heat for a few minutes to warm through.
Take off heat and add 2 beaten eggs and 3 1/2 cups of self-raising flour,
and 1/2 cup almond meal.
Pour mixture into two large baking paper lined loaf pans
Bake at 190 Celsius for 45 minutes. 
Cool and serve sliced and buttered.

Variation:

Sultana and Spice Loaf

Add two cups sultanas for the dried fruit
Omit the almond meal and use 4 cups of self-raising flour
Add 1 teaspoon of mixed spice
and 1 teaspoon cinnamon.
(= YUMMY!)