Weetabix Fruit Loaf

 

This is a revelation to me because it's so simple. I've always struggled with fruit loaves and Christmas cakes are beyond me altogether, so this fills the gap nicely. This is a very simple loaf to make and nobody but nobody will know your secret ingredient. I have served this plenty of times to family and friends and I take great pleasure in informing them that they are eating a Weetabix loaf. Now feel free to half the amount of sugar as it a sweet loaf or perhaps add some chocolate chunks and orange zest!

This recipe was adapted from Jonny Tatt on All Recipes 

Makes a 2lb loaf

Ingredients
2 Weetabix
150g Dried Fruit
200g Caster sugar
225ml Milk ( I used Sweetened Soya Milk)
125g Self-raising flour
1 Egg

Method
In a large bowl crush the Weetabix, add the dried fruit, sugar and milk together and leave overnight.

I left the mixture uncovered and stirred it every so often (not necessary, but I couldn't help it!!). The next morning the mixture was darker, thicker and the fruit was plumped up, looking good so far.

Preheat the oven to 180ºC/350ºF/Gas Mark 4 and line a 2lb loaf tin. Stir the mixture, add the self raising flour and the egg,  mix well to combine. The batter should be soft dropping consistency, tip the mixture into the prepared tin, level off.

Bake in the preheated oven for 50-60 minutes or until risen and golden. Test with a skewer, insert a skewer into the centre of the loaf, if it comes out clean, it's baked.

I like to allow the loaf to cool slightly in the tin, if only to prevent my fingers from being burnt, before turning out onto a wire rack to cool.

When completely cool, slice and serve as it is or with lashings of butter.