A way of making weekends special

Once a week, on a Saturday morning: a cooked English Breakfast.

Once a week, on a Saturday afternoon: a 25 g packet of crisps.

Once a week, on a Sunday lunchtime: a set of meals cooked in the main oven (a really fully-loaded oven of different things which can all cook at the same temperature  - just adding items along the timeframe to suit their individual cook times) e.g. with a few spare jacket potatoes tucked around the other pans / dishes - wherever there is a little space found on an oven shelf).  This makes for some easy meals later in the week too / cool, label and stash a few servings in the freezer for a subsequent week as well.

Once a week, on a Sunday afternoon: a slice of no-egg, low-fat, Fruit Bran Loaf - as a Sunday afternoon tea treat (homemade, cooled, sliced, labelled and stashed in the freezer ...means one Loaf provides 8 weeks-worth of Sunday afternoon teatime treats for 1 person).  The sliced Bran Loaf also travels well, accompanied by a flask of tea / coffee for a pause on a walk outdoors.

FRUIT BRAN 1 Lb LOAF - Serves 8.pdf

Hi 
This recipe looks good but could you suggest an alternative to the All bran?

Ditto, I am not someone who likes to eat All Bran as a breakfast cereal.  However, it works for me (used this way as an ingredient in the recipe).

Okay I understand now… I was just thinking I don’t actually like All bran as a cereal but it will be okay in this cake

Thank you for clarifying that.

I use a supermarket own brand bran strands alternative (they look just exactly like Kellogg's All Bran, but are a much more cost effective).

That type of product is the central part of the loaf as is softens and absorbs the milk during soaking and then becomes the firm, yet still tender, matrix of the loaf during baking.

If you are trying to think of replacing the All Bran it is tricky to think of something to try which dissolves in and absorbs the milk ...and yet doesn't turn into a too solid / too crumbly texture during baking.

Although I haven't tried the idea; maybe oatmeal (the type of coarse "flour" made from rolled oats or steel-cut oats) might be worth your experiment?

I use a supermarket own brand bran strands alternative (they look just exactly like Kellogg's All Bran, but are a much more cost effective).

That type of product is the central part of the loaf as is softens and absorbs the milk during soaking and then becomes the firm, yet still tender, matrix of the loaf during baking.

If you are trying to think of replacing the All Bran it is tricky to think of something to try which dissolves in and absorbs the milk ...and yet doesn't turn into a too solid / too crumbly texture during baking.

Although I haven't tried the idea; maybe oatmeal (the type of coarse "flour" made from rolled oats or steel-cut oats) might be worth your experiment?

Ditto, I am not someone who likes to eat All Bran as a breakfast cereal.  However, it works for me (used this way as an ingredient in the recipe).

Okay I understand now… I was just thinking I don’t actually like All bran as a cereal but it will be okay in this cake

Thank you for clarifying that.