Easy to make, virtually fat free (use skimmed milk) and an excellent source of dietary fibre, this moist sticky tea-bread is a delicious treat. Begin preparation the evening before by simply mixing together the principal ingredients then pop into the fridge overnight or even until the following evening when, for economies sake, you may share the oven with a warming roast or casserole.

A recipe from Joy, a friend and Personal Trainer whose classes I now promise myself I will attend. With a continual eye to health and fitness, Joy has reduced the sugar content of this fruit loaf to a minimum, whilst producing a sticky, moist cake which is delicious with a cuppa or even as a breakfast treat.

  • 50g (1 cup) All Bran
  • 150g (1 cup) raisins (or any favourite dried fruits such as dates, sour cherries or chopped prunes)
  • 100g (½ cup) brown sugar

Mix together the All Bran, raisins, sugar and 250ml milk and leave in a cool place overnight. As the milk is absorbed, the dried fruit becomes plump and juicy and the strands of All Bran gently dissolve to a sweet pulp.

  • 125g (1 cup) self raising flour
  • 125ml (½ cup) milk


Grease and base line a 1lb / 500g loaf tin and preheat the oven to 180c


Using a spatula, fold in the flour and additional 125ml milk to the All Bran mixture. Mix well and turn into the prepared loaf tin. Bake for about 50 minutes until the loaf is risen and golden. It will be firm to touch and spring back when lightly pressed. Leave to cool a little then turn out of the tin onto a wire cooling rack.


If you are able to resist, wrap the cold loaf in foil and leave until the following day, after which it will be wonderfully moist and sticky. At this point (sorry Joy!) I would smother in fresh salted butter and enjoy but, this is equally delicious au-natural.