This one is perfect. No wonder I am so slender! Grease and line a 2lb (900g) loaf tin. It’s a very adaptable recipe. If you would like to use anything on my site, please could you give a mention to 'CountryLivingBlog' as the source with a link back to my blog. Cover the bowl and leave for one hour. Would love your thoughts, please comment. We butter ours. Put the All Bran, fruit, milk and sugar into a bowl and leave to soak for at least an hour, it doesn't matter if it's longer just as long as it's at least an hour. If you use leftover tea from the pot it is even thriftier! In a separate bowl whisk together the buttermilk, oil, egg, and vanilla. We’ve teamed up with Kellogg’s to find simple ways to use cereal for quick evening snacks… and it doesn’t get much quicker than this!Get the recipe here: http://bit.ly/ToffeeAppleBranFlakeCakeRemember to upload your cereal recipe ideas to Kellogg’s Facebook page using #becauseyum. Pour into a loaf tin and bake for about 1 hour or until risen and a skewer inserted in the middle of the cake emerges clean. I think it would freeze very well too & a great way to hide bran for those who don't love it.CheersLush, Thank you for the recipe.And for the comment on my blog. Pour the mixture into the lined loaf tin and bake for 50-60 mins or until a sharp knife or skewer inserted in the middle comes out clean. The bran flakes will obviously soften and the mixture will be quite mushy and unattractive. Non-stick loaf pan - I use a 1 pound loaf tin, and spray it with a non-stick spray to help the loaf pop out of the pan nice and easily Stir in self raising flour, being careful not to overmix. Thanks so much, Lotts and Lots | A Modern Jewellery Making Blog. Cover then set in the fridge overnight. Looks lovely, very frugal, doesn't even need an egg!Love Claire xx. Cream the spread and sugar together until it is light and fluffy. Ingredients. Fold in applesauce and bran flakes.Add fruit. Please try again. It doesn't necessarily have to be a standard "cup" measurement. Preheat the oven to 180C/160Fan/350F/Gas mark 4. http://bit.ly/2otgXbf It's really simple, it's also fat free and it's great for using up any All Bran that might have gone a bit soft and lost it's crunch because once it's … We also get your email address to automatically create an account for you in our website. The email addresses you entered will not be stored and will be used only to send this email. When the loaf is completely cold, wrap in a layer of baking paper or cling film and tin foil. Although you can eat this fruit loaf straight away, it’s much better if you can leave it for a day or two. Add your All Bran to a large mixing bowl & add the peanut butter, honey & cocoa mix (or tip the All bran into your bowl/pan of peanut butter, honey & cocoa!) https://www.bbcgoodfood.com/user/35978/recipe/all-bran-loaf-cake Once cooled you can slice up the bran loaf, wrap and pop in the freezer, getting it out the night before you want to eat it, or … It will start to look more like a cake batter now and will be ready to pour into a non-stick loaf tin. I imagine those exotic fruit mixes you can buy would be really lovely. 1 mug sugar, white or soft light/dark brown, 1 mug mixed dried fruit – I usually use whatever I’ve got in the cupboard – raisins, sultanas, cranberries, chopped apricots and cherries are all good here, 1/2 tsp ground mixed spice or ground cinnamon , optional. Makes a tasty breakfast with a dob of butter. Subscribe to SORTEDfood and press the bell button to get notifications each time we post. Pour into a loaf tin and bake at 180 degrees C for 45 minutes. Stir in self raising flour, being careful not to overmix. 2) Stir in the flour and cocoa powder. Divine theme by Restored 316. 4) Line a 20cm x 20cm baking tin with baking parchment, then press mixture into the tin. Well let’s find out!! Makes a tasty breakfast with a dob of butter. Over mixing can produce a tough, rubbery loaf cake. DIRECTIONS. Love you loads Mummy, keep up the great bloggin xx. Thanks so much J. I have been asked by a couple of people to post the recipe for the All Bran cake that I showed in a post last Friday. The bran flakes will obviously soften and the mixture will be quite mushy and unattractive. Privacy Policies. Making a cake in under 3 minutes… Impossible, right? Powered by, , unless otherwise stated, where full credit is alwayd given to photographs which aren't my own. It's really simple, it's also fat free and it's great for using up any All Bran that might have gone a bit soft and lost it's crunch because once it's soaked in the milk no one will be able to tell.