Peedie Nana’s Bran Loaf

Recently we were given a superb Carrot Cake recipe from NorthLink Customer Service Supervisor Dana Flett who works in the Stromness Ferry Terminal. Dana also kindly donated a recipe for a sweet and sticky bran loaf, that uses an unusual ingredient – a popular breakfast cereal!

Mix the All-Bran, sultanas, sugar and milk in a small bowl. Cover and leave the mixture to soak in the fridge overnight. Add the self-raising flour the following day and mix well.

The bran loaf recipe was originally created by Dana’s great granny (known in the family as Peedie Nana) and it is delicious. We’d like to thank Dana and Peedie Nana – and when you try the recipe we think you’ll want to salute them both too!

Ingredients

• 1 cup of All-Bran
• 1 cup of sultanas
• ½ cup of sugar
• 1 cup of milk
• 1 cup of self-raising flour

Method

1. Mix the All-Bran, sultanas, sugar and milk in a small bowl. The mixture should be covered by milk.
   Cover and leave the mixture to soak in the fridge overnight.

2. The following day the All-Bran and Sultanas should have absorbed all of the milk.

3. Add the self-raising flour and mix well. The mixture should be quite sticky at this point.
4. Line a 2lb (1kg) loaf tin with baking paper. (Please ignore the picture which shows the terrible job I did at this!)

5. Drop the mixture evenly into the loaf tin.
6. Bake for 45 mins at 180°C. To test if the bran loaf is ready, test with a knife and take the loaf out when it is no longer wet inside.
7. Cut Peedie Nana’s Bran Loaf into thick slices, and serve warm with butter. This sticky loaf has tasty juicy fruit in every bite, and one slice is never enough!

By Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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