Home made bread/cake query

SnowyOwl_2

In answer to Curry_Queen's query, yes, you can use bran flakes. I haven't ever used All Bran, but since that was the original recipe that's what I typed in my original post. Sorry if I confused anyone!

The recipe is in cups - that this just means a straightforward teacup, none of your Americanisms thank you.

I made a loaf last night - coconut and sultana - it's so tasty I don't think I should share it!!

MimiJane

Does everyone use "cups" or do you convert to ounces? Is the equivalent of one cup 8oz?

Thanks.

Jolaaled

SnowyOwl wrote:

Hi All

a receipe for a malt loaf,

Bread:
1 cup of tea
1 cup of all bran (I have however only used Bran Flakes)
1/2 cup of sugar
1 cup of dried fruit
Mix the whole lot up together and leave until the bran is v.v.soft
Grease a loaf tin.
Last ingredient - 1 cup of self-raising flour, just mix it into the mixture, with a dash of cold tea if it's v.dry
Put in the oven at 180 degrees, for 45 minutes.
(How easy is that!!!)

wow...and vegan as well...it's hard to find vegan cake recipes that someone's already tried but got great results!!

Trow

MimiJane wrote:

Does everyone use "cups" or do you convert to ounces? Is the equivalent of one cup 8oz?

Thanks.

If the recipe is done in cups then you need to do the recipe by volume, as the weights of the individual items will vary.

Cups are generally an american measurement, but as long as you use the right volume proportionately it should be fine.

sunnth

We've always used a very similar boiled fruit cake recipe as kids and used an ordinary teacup - it seemed to work well. I have found though now that a kids plastic beaker (like the ones ikea do - the brightly coloured ones that come in a pack of 6) are almost exactly an american cup size and I use that now to measure everything including the flour for my breadmaker.

Might just need to make that boiled fruit cake today - haven't made it for years. yummy. The malt loaf recipe looks great too.

MimiJane

Trow wrote:

If the recipe is done in cups then you need to do the recipe by volume, as the weights of the individual items will vary.

Cups are generally an american measurement, but as long as you use the right volume proportionately it should be fine.

Thanks ... I'll try to find an appropriately sized "teacup".:) Just a bit wary of making too little/too much for the loaf tin.

Curry_Queen

Ticklemouse wrote:

Curry_Queen

Your mission, should you choose to accept it, is to find the recipe for the aforementioned cake. You have exactly as long as you want to find the recipe and preferably do a test run. I am available to aid with testing if required.:D

This message with self-destruct should I ever delete it.....

TM

ROFL!!!!!!

I like a challenge ... you're on

Trow

This is our 'tried and tested' boiled fruit cake recipe - its an old family one certainly from my grannys time quite possible older than that. No spices, and it is imperial weights however.

4oz marg
5fl oz water
4 oz raisins
4 oz sultanas
8 oz SR flour
4 oz caster sugar
2 tsp bicarb of soda
2 beaten eggs

Boil together the marg, water and fruit for 5 minutes.

Seive together the flour, sugar and bicarb, and add to the fruit mix with the 2 beaten eggs, beat well together.

Put into a lined 2lb loaf tin and bake at 350C for 45 mins turning down to 325C for a further 15 mins.

Curry_Queen

SnowyOwl wrote:

In answer to Curry_Queen's query, yes, you can use bran flakes.

Ahhhh, I assume here you mean bran flakes as in the cornflake type cereal?

I was actually talking about the flaked bran like the stuff you feed to horses (sorry, I should have been clearer ... but it was late and I was tired ... still am lol) think it's called wheatbran or something. Thinking about it though, I doubt it would work as I assume the processed type bran products will swell in liquid providing the bulk needed which this stuff won't do.


TM - just noticed the recipe you posted and that's very similar to mine, certainly in method, apart from the milk ... never tried it with milk ... and I'm pretty sure it didn't have butter either. Also don't remember adding sugar although it must have had sugar in it to sweeten the fruit, but that's probably down to my flaky memory :rolleyes:

I'm off to hunt the recipe now

Curry_Queen

Weyyyy heyyyyy ... good ole Google comes up trumps again and I've found a recipe that sounds exactly like the one I used to make here


Ingredients

* 400 g (1 lb.) Sultanas
* 500 ml (8 oz) Sugar
* 1 teaspoon Mixed Spice
* 200 g (8 oz) Butter
* 125 ml (1/4 pint Water
* 400 g (1 lb.) Plain Flour
* 2 beaten Eggs

Directions

* Place sultanas, sugar, mixed spice and water into a large saucepan
* Bring to the boil and simmer for 10 minutes
* Remove from the heat
* When completely cold add sieved flour and eggs
* Blend together well and pour into a 20 cm (8 inch) deep cake tin lined with greased greaseproof paper
* Bake in a slow oven for around 2 hours then turn out onto a wire cooling tray


Being the impatient creature that I am, I never used to wait for the fruit mixture to go completely cold and would add the eggs and flour while it was still quite warm, which would accelarate the cooking process, so less time in the oven, but you have to be careful it isn't hot enough to cook the eggs as soon as you add them LOL!


I'll make this later and save you a slice TM


(think I might have to put off starting my diet until March 1st :rolleyes: )