Friday, 11 February 2011

Grandma meets Nigella

Fruit Harvo Bread 
I’m a really big fan of Nigella Lawson, and while doing some research for Grandma's book, I was delighted to find that  one of Grandma’s recipes Fruit Harvo Bread from the original edition of Grandma Abson's Yorkshire Recipes I produced in 1981 had been posted on Nigella’s website. The author describes it as ‘A nice sticky malty loaf, which keeps well’. It’s actually a teabread, made with raisins which you can spread with butter. The writer comments on measuring using cups rather than scales. Don’t be afraid of using cups as measurement. This old-fashioned technique really works. I suggest 1 cup = approx. 4oz/110g.

2 cups wholemeal brown flour
2 cups white plain flour
1 cup golden syrup or treacle
1 cup sugar
1 cup raisins
1 tsp bicarbonate of soda
Milk to mix

Mix all the ingredients together with milk to a soft paste. Pour into greased loaf tins. Bake in a slow oven for up to 2 hours. (300F, Mark 2, 150C).

Meryl says : It’s worth checking the bake after 1 hr 40 mins as this seemed sufficient in my oven. 
Fruit Harvo Bread ready for the oven
Fruit Harvo Bread ready to eat!

Find more Teabreads on Grandma's Recipes page!

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