“This loaf comes from my grandmother, Nora Miller, and was collected in a book of her recipes by my dad after she died,” says Silvereye chef Sam Miller. “Nora was born in Oldham, Lancashire, and used to serve this to her husband, Norman, grilled and well buttered.”
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Ingredients
Method
Main
1.Combine All-Bran, sugar, dried fruit and milk in the bowl
of an electric mixer, cover and set aside to soak for 1 hour.
2.Preheat oven to 180C, and butter a 7cm-deep, 9cm x 17cm
loaf tin. Add flours and a pinch of salt to fruit mixture, then
beat on low speed to combine (1-2 minutes). Transfer batter
to loaf pan, spread evenly and bake until a skewer withdraws
clean (50 minutes to 1 hour; cover top with foil if it starts to
brown too quickly). Cool in tin (10 minutes), then knock tin
on a board to release loaf and transfer to a wire rack until just
warm (20-30 minutes). Slice and serve warm or toast and
spread with butter.
Dark malt flour is available from select health-food shops and online at grandmaspantryonline.com.au.
Notes
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