3 oz (75 g) polyunsaturated margarine
1/2 cup (100 g) 4 oz light muscovado sugar
2 eggs, size 2, beaten
finely grated rind of 1 lemon
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 1/2 tsp (12.5 ml) baking powder
4 tbsp (60 ml) low-fat natural yogurt
3 oz (75 g) fried stoned (seeded) dates, chopped
3 oz (75 g) dried figs, chopped
2 oz (50 g) walnut halves, chopped
1/2 cup (100 g) 4 oz light muscovado sugar
2 eggs, size 2, beaten
finely grated rind of 1 lemon
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 1/2 tsp (12.5 ml) baking powder
4 tbsp (60 ml) low-fat natural yogurt
3 oz (75 g) fried stoned (seeded) dates, chopped
3 oz (75 g) dried figs, chopped
2 oz (50 g) walnut halves, chopped
method
1. Grease and line a 900 g (2 lb) loaf tin and set aside.
2. Beat together the margarine and sugar until light and fluffy.
3. Gradually beat in the eggs and the lemon rind, adding a little flour if the mixture starts to curdle.
4. Sieve together the remaining flour and baking powder and mix into the creamed mixture, adding the bran left in the sieve.
5. Add the yogurt and stir in the fruit and nuts.
6. Place in the tin and level the top.
7. Bake at 170°C (325°F) mark 3 for 1 - 1 1/4 hours.
8. Test with a fine skewer if it comes out clean the bread is cooked through.
9. Cool for about 10 minutes in the tin, then turn out on a wire rack.
10. Once cold, wrap tightly in aluminium foil or cling film before storing.
2. Beat together the margarine and sugar until light and fluffy.
3. Gradually beat in the eggs and the lemon rind, adding a little flour if the mixture starts to curdle.
4. Sieve together the remaining flour and baking powder and mix into the creamed mixture, adding the bran left in the sieve.
5. Add the yogurt and stir in the fruit and nuts.
6. Place in the tin and level the top.
7. Bake at 170°C (325°F) mark 3 for 1 - 1 1/4 hours.
8. Test with a fine skewer if it comes out clean the bread is cooked through.
9. Cool for about 10 minutes in the tin, then turn out on a wire rack.
10. Once cold, wrap tightly in aluminium foil or cling film before storing.
serving amount
makes 12 slices
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