This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Cranberry & Orange Porridge Bread by Mary Flahavan
A Mary Flahavan signature recipe!
Serves 10|Takes 35 minutes
INGREDIENTS:
500ml natural yogurt
1 beaten egg
2 tbsp honey
1 ripe banana, mashed
300g (12oz) Flahavan’s Oats
2 tsp bread soda
150g (6oz) dried cranberries
Rind of 1 large orange
Orange Sugar Glaze:
50g (2oz) icing sugar
20ml orange juice
1 tsp orange zest
METHOD:
Preheat the oven to 180°C (350°F/ Gas mark 4).
Place the yogurt, beaten egg, honey and mashed banana in a bowl and mix well.
Mix the oats, bread soda, cranberries and orange rind in a separate bowl. Add this to the yogurt mixture and stir thoroughly.
Place in a greased or parchment lined 8” (21cm) square tin or 2lb loaf tin and bake at 180°C (350°F/ Gas mark 4) for 30mins. Lower the temperature to 150°C (300°F/ Gas mark 2) and bake for a further 20 minutes.
For the Glaze:
Beat all of the ingredients together into a watery icing, then drizzle on to the cake while it’s still warm.
Decorate with orange rind and extra cranberries.