Cooking with Rena Lee

Brunch Loaf & Fruit Spread

Yield:8

INGREDIENTS:
6 oz oatmeal
3 1/2 oz light brown sugar
1 tsp ground cinnamon
4 1/2 oz golden raisins
6 oz seedless raisins
2 tbsp malt extract
1 1/4 cups unsweetened apple juice
6 oz self-rising whole wheat flour
1 1/2 tsp baking powder
strawberries and apple wedges, to serve
FOR THE FRUIT SPREAD
8 oz strawberries, washed and hulled
2 eating apples, cored, chopped, and mixed with 1 tbsp lemon juice to prevent browning
1 1/4 cups unsweetened apple juice
DIRECTIONS:
  1. Preheat the oven to 350`F. Grease and line a 2lb loaf pan. Place the oatmeal, sugar, cinnamon, golden raisins, raisins, and malt extract in a mixing bowl. Pour in the apple juice, stir well, and let soak for 30 minutes.

  2. Sift in the flour and baking powder, adding any husks that remain in the strainer, and fold in using a metal spoon. Spoon the mixture into the pan and bake for 1 1/2 hours, until firm or until a skewer inserted into the center comes out clean.

  3. Cool for 10 minutes, then turn onto a rack, and cool completely.

  4. Meanwhile, make the fruit spread. Place the strawberries and apples in a saucepan and pour in the apple juice. Bring to a boil, cover, and simmer for 30 minutes. Beat the sauce well and spoon in to a clean, warmed jar.

  5. Set aside and let cool, then seal the jar.

  6. Serve the loaf with 1-2 tbsp of the fruit spread and an assortment of strawberries and apple wedges.

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