Comments on: All Bran Loaf

By: dee major

dee major — Thu, 29 Apr 2010 09:21:06 +0000

thank you josh for posting this, i made it years ago and forgot the recipe, your cup method saves me weighing everything on my electronic scales! so even saves electricity lol.

i like your recipe best, don’t think i’d like it with posh fruits in it, i’m tempted to make it with soya milk and have it vegan like other people have said. This will go in my special book too Marilyn

By: paula in barcelona

paula in barcelona — Mon, 08 Mar 2010 11:50:04 +0000

I remember mum making it in the 70s and hating it then.
Have started making it again recently and adapting. My best combo is one mug of chopped walnuts and dried apricots and an inch of grated fresh ginger

By: Marilyn

Marilyn — Sat, 23 Jan 2010 14:31:42 +0000

These instructions are so clear. I tried the recipe today, using double quantities and 2 tins. The results are great although I’m tempted to spread a little butter on the slices… It really is more of a tea-bread than a cake.

I used a Tesco raisin, sultana and cranberry dried fruit mix and confess to sprinkling little Cointreau over it a quarter of an hour before stirring everything up together.

I also used those specially prepared paper cake tin liners. They save greasing the tins and with this fat-free recipe my tins didn’t even need washing afterwards.

This recipe is going in my special book.. Thank you, Josh Hart!

By: Bekky

Bekky — Sat, 23 Jan 2010 14:05:10 +0000

I heard about this cake at work, and came home to google it – whatever combo of words I used brought this page up first, and I’m glad it did! Me and mum made this last weekend using glace cherries, apricots, sultanas, currents and raisens, and it was fantastic!
Thanks very much (From somebody in Wolves!) for posting this.

By: jane west

jane west — Sat, 09 Jan 2010 21:09:26 +0000

What a simple and wicked explaination of bran loaf…if only delia could keep receipes so simple. Am going to try this tomorrow. Never being any good at cakes…so fingers crossed! will let you know how it turns out.(I’m a bit like the mum from Butterflies!)

By: Leo B

Leo B — Tue, 20 Oct 2009 00:10:10 +0000

This is a recipe I just love and like you, my mum made it in the 70’s. I have tried other twists; replace the milk with a cup of black tea (without milk, just a bag in a mug) and dates and orange zest. This makes it totally fat free and like the comment above, suitable for vegans. I have also made it with something called Splendor – which is one of those sugar substitutes that is granular so you use the same amount but replace the calories by about 300%! I have also soaked the All-Bran in diluted apple juice and used dried apple pieces with a touch of cinnamon. My kids love this. I have also changed the flour to wholemeal. Funny thing is you can change everything about this – EXCEPT the All-Bran! Have tried it with Weetabix and Special K and other cereal but it just don’t work…. And when (if there is any left!) it loses its incredible moistness, try it toasted and buttered….oh yeah!

By: Brenda

Brenda — Fri, 12 Jun 2009 13:10:00 +0000

Yes, it came of the back of a packet. I kept the cardboard cutting for years. What is even more impressive is if you subsitute the cow’s milk for soya. Vegan! And if you sub some of the dried sultanas etc for apricots, dates, cherries, it becomes luxury vegan apricot (or whatever) loaf.

I hope this wins. My offering of melt-in-the-middle organic brownies didn’t even make the list.

Blogging, hah!