Raisin Riser


6 oz (175g) California raisins
2 oz (50g) All-Bran
3 oz (75g) demerara sugar
½ pt (300ml) milk
1 egg, beaten
6 oz (175g) S. R. flour
2 tblsp apricot jam


1. Put raisins, All-Bran, sugar and milk in a bowl and leave covered for 1 hour.
2. Stir egg and sifted flour into raisin mixture.
3. Spoon mixture into a greased and base-lined 2 lb loaf tin.
4. Bake in a pre-heated oven 190°C/375°F/Gas 5 for 11/4 hours.
5. Leave to cool for 5 minutes.
6. Melt apricot jam and brush over warm loaf if desired.

Lucy Ross, Melvich