Fruit Bannock Recipe

(60 ratings)

Fruit Bannock recipe-Fruit recipes-recipe ideas-new recipes-woman and home
Fruit Bannock recipe-Fruit recipes-recipe ideas-new recipes-woman and home
(Image credit: charlie richards)
Preparation Time10 mins
Cooking Time45 mins
Total Time55 mins
Nutrition Per PortionRDA
Calories358 Kcal18%
Fat6 g9%
Saturated Fat3 g15%


  • 325g (11oz) plain flour
  • 100g (4oz) rolled oats or porridge oats
  • 100g (4oz) self-raising flour
  • ½tsp salt
  • ½tsp cinnamon
  • 2tsp bicarbonate of soda
  • 125g (4½oz) raisins
  • 125g (4½oz) sultanas
  • 100g (4oz) caster sugar
  • 500ml (18fl oz) natural yoghurt
  • 40g (1½oz) butter, melted

you will need

  • 1 large baking sheet, oiled


  1. Heat your oven to 200 C, 180 C fan, 400 F, gas 6. In a large bowl, stir all the ingredients together, apart from the yoghurt and butter, and make a well in the centre.

  2. Pour the yoghurt and melted butter into the middle and with a wooden spoon stir to combine until you have a very thick, sticky dough. Put this in the middle of the prepared baking sheet and with a handle of your wooden spoon press a large cross into the top of the dough.

  3. Bake for 45 minutes until risen and golden, covering the top with foil if it gets too brown. Serve sliced warm and buttered with tea. The fruit bannock will keep for 2 days, wrapped and sealed in an airtight container.

Top Tip for making Fruit Bannock

For warm bannock ready in time for elevenses, the dry ingredients can all be assembled in a large bowl the night before. Simply stir in the melted butter and yoghurt just before baking.