Bran & Sultana Teabread

Bran & Sultana Teabread

Serves 12

Points per recipe: 28

Points per serving: 2½

75g All Bran (3pts)

225g sultanas (9pts)

115g caster sugar (6½pts)

275ml skimmed milk (1pt)

175g self raising flour (8½pts)

1 tsp baking powder

Place All Bran, sultanas, sugar and milk into a basin. Stir to mix then cover and refrigerate overnight or several hours.

Sieve together the flour and baking powder and stir into the soaked mixture.

Line a 2lb loaf tin with non-stick paper, spray lightly with frylight spray.

Turn the mixture into the tin and level the top.

Bake at Gas 5/190ºC/375ºF for about 1¼ hours until a skewer inserted into the centre comes out clean.  Cool on a wire rack.  Cut into 12 slices.

Variations:

Use 9tbsp Splenda instead of the sugar and this will make the total recipe 21½ pts so 2 pts a slice.

Variations for the same points:

Bran & Apricot Teabread: substitute the sultanas for 200g chopped dried apricots (5½pts)

Date & walnut Bran Teabread: Replace the sultanas with 150g chopped dried dates (5pts) and 40g chopped walnuts(4½pts).