Fruit Bannock Recipe

Ingredients

• 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

Method

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.