Cranberry & Orange Porridge Bread by Mary Flahavan
A Mary Flahavan signature recipe!
Serves 10|Takes 35 minutes
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
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.