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!