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Sultana bran/tea loaf


200g bran flakes

400g sultanas

125g soft light brown sugar

100g golden granulated sugar

250ml (or a mugful) tea

380ml milk

250g wholemeal pastry flour

1 1/2 tsp bicarbonate of soda


1. Steep your favourite teabag in a mug of boiling water.

2. Meanwhile, measure all of the dry ingredients except flour and bicarb into a large mixing bowl.

3. Add tea and milk, stir and leave to soak for one hour.

4. Stir in flour (plain white works fine, too, but wholemeal adds extra texture and goodness) and bicarb and divide the mixture between two 1lb loaf tins, buttered and lined with baking parchment.

5. Bake at 170 Fan (180 regular) in middle of oven for 55 minutes before removing from tins to cool on a rack.