General Chat

Sounds lovely !!!
Have you got the recipe for the weetabix thingy please, I could live on weetabix, I love it.
Thanks, oooooh, in anticipation.

Hi Winter Snowdrop,

Here is the Weetabix Cake Recipe, hope you like it.

3 Weetabix
2oz Dark Brown Sugar
8oz Self Raising Flour
10oz Sultanas
1 Egg (Beaten) Medium
1/2 Pint Skimmed Milk or Tea

Soak the Weetabix, Sultanas and Sugar overnight in the milk or tea , then add the Egg and Flour add a little more milk if too dry, place in a 1lb loaf tin and cook for 45 mins to 1 hour at Gas 5 or 180 Degrees.

Allow to cool then cut yourself a slice and spread with a little spread or butter if your prefer, my daughter loves it warm everytime she has a slice.

Enjoy.

Cara x

Thanks for the Weetabix cake recipe Cara, I'll have to give it a try at the weekend, it sounds really yummy and theres me trying to lose a bit of weight ! Some hopes with Christmas approaching fast tho.

Thank you so much for the tea bread recipe - made it this morning for hubby and he said it was lovely.

Glad your Hubby enjoyed it Roslyn x

Winter Snowdrop just don't put too much Butter on each slice and you will be fine..

Cara x

BRACK BREAD - NIL ADDED SUGAR

This recipe came from a diabetic cook book. Bear in mind tho' nil added sugar the dried fruit produces sugar

This is a cross twixt fruit cake and fruit loaf. It is a very dense bread but stops those hunger pangs.

The book recommends a slice of Brack as a mid –morning snack or with afternoon tea,
spread with sunflower or other low fat spread. I personally don’t use spread on it.

Brack freezes OK and doesn’t acquire a ‘freezer’ taste. If freezing recommend that
loaf be sliced first and insert greaseproof paper twixt each slice prior bagging.
Makes it easy then just to take a slice at a time from the freezer.

Brack ‘travels’ OK and when on a day out I usually take a couple of slices with me
or a couple of muffins.

NB: Shop bought Brack is VERY high in sugar content

INGREDIENTS FOR ONE LOAF (USING A 2lb LOAF TIN)

1lb of dried mixed fruit – OR mix your own leaving out any particular fruit you don’t
like. ie We use raisins and sultanas only.

8 fl ozs (1 cup) cold tea (milkless!) Strength of tea is up to you.

8 oz WHOLEMEAL Self Raising Flour.

1 egg (beaten)

METHOD

1. Put the dried fruit into a bowl, pour over the tea and leave to soak overnight.
2. Note: We tried just soaking for 3-4 hours but made brack taste bitter.

3. Next day preheat oven to 150C/300F/Gas Mark 2

4. Mix together the fruit, flour and egg. Spoon into a well greased and lined loaf tin.

5. Bake for two (2) hours. Turn out and leave to cool before cutting.

PREPARATION AND COOKING TIME

Two (2) hours and a few minutes plus overnight soaking for the fruit.

Sounds lovely Ronald, will give that ago.

Cara x

Here's one I put on another thread for Bara Brith.
So easy ,no measuring,except a cup!
5 ingredients only!

You can use allbran or weetabix.
Cup of allbran or weetabix
Cup of dried fruit
Cup of sugar
Cup of milk (soak for a few hours or overnight)
add Cup of flour
add a teas of cinnamon,or mxd spice(opt)

put in greased loaf tin and bake at 150 c for about an hour.
Lovely sliced,with butter

Another recipe from a diabetic cook book but again NB tho there's no added sugar there is the natural sugar from the dried fruit

RAISIN AND CINNAMON MUFFINS

These quite nice, not as rich as Brack but a quick answer to hunger pangs. They ‘travel’ OK so usually a couple in car on a day out unless I prefer Brack. The Muffins freeze OK as well.

You need Muffin Tins to make these – ordinary bun tins useless. We use Muffin Liners as well.

INGREDIENTS TO MAKE SIX MUFFINS

3oz sunflower margarine or other low fat spread.

One (1) small egg.

4 fl ozs skimmed milk

5oz PLAIN wholemeal flour.

One and a half teaspoons of baking powder.

One teaspoon ground cinnamon. Note:I like a bit extra. Sometimes I use mixed spice in lieu of cinnamon.

A pinch of salt.

3 oz of raisins.

METHOD

1. Preheat oven to 190C/375F/Gas Mark 5.

2. Grease Muffin tins (or use liners).

3. Put the margarine (or spread), the egg and milk into a mixing bowl and beat well.

4. Sift the flour, baking powder, cinnamon and salt into the bowl. Fold in, then beat well.
Fold in the raisins.

5. Divide the mixture twixt the tins and bake for 20 minutes, or, until the muffins are well risen
and firm to the touch.

5. Cool on a wire rack.

PREPARATION AND COOKING TIME

Approx’ 30 minutes

NOTE: These muffins keep OK but after a day or so I like to warm them gently in the microwave. They’re also nice as a pudding with a bit of custard.

Re the muffin recipe. I quite often make them and one day had got the mixture into the muffin tins then thought they looked a bit odd. Oh dear, the raisins were still waiting to be added! Had to poke raisins into each individual muffin. Sigh....... a senior moment. Ron