Currant Loaf

Feels like I have been on a baking hiatus, of sorts, lately. To be honest, there hasn’t actually been a hell of a lot of baking passing through my kitchen. Sometimes I think we are all just in need of a little break from life, from things routine, and to be honest, it’s been kind of nice!

Now this loaf recipe is an oldie but a goodie. There isn’t a hell of a lot you can say about it but it is definitely worth posting on the blog anyway. It really reminds me of the days of the old school yard. Why? Because back in the day, there, nestled between the sandwich and the fruit in my lunchbox, was always a piece of my Mum’s homemade loaf. Delicious!

It is also worth mentioning that it was around this time last year, my blog After Taste came to light and will be celebrating its 1st birthday (oh god, starting to sound like a proud parent) later on in September! Pretty exciting for me….I don’t usually stick to something, voluntarily, for that long! I get bored quickly, and frequently move on to bigger, or better things! I’m sure most of you can relate.

Enjoy the recipe!

Currant Loaf

  • 2 cups water
  • 2 cups sugar
  • 2 cups currants
  • 115 grams butter
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp spice
  • 2 tsp cinnamon
  • 1 tsp ginger

Bring the water, sugar, currants and butter to the boil in large saucepan. Take off the stove and sift into the boiled mixture, flour, baking soda, mixed spice, cinnamon, and ginger.

Pour the mixture into 2 medium-sized loaf tins. Bake for 180 degrees for 1-1 1/2 hours.

Leave to cool slightly before slicing up and serving with a generous spread of margerine or butter! This loaf is great as it freezes well too.

Sultana and Bran Loaf

There is not a lot one can say about loaf. Nothing riveting anyhow.

Every now and then I decide to make something to put in my lunch to take to work. Mainly because I often get a case of the 3 o’clock munchies (come on, you all get it too). I like to have something with me so I don’t waste money on something unhealthy or ridiculously overpriced.

Batches of muffins often do the trick but this time I settled on a loaf. I haven’t had a slice of loaf in a while and it is so easy to make, and more importantly only uses one bowl!

I’m really not sure who to credit for this recipe (possibly Alison Holst) as I quickly copied it down from one of Mum’s recipe books. It truly is quite delicious! What’s more you don’t need any eggs or butter, and the loaf is still moist.

Although I only used 1 cup of sultanas, a second cup of chopped dates and other finely chopped dried fruit such as dried apricots would work really well.

Bake this in a loaf tin which holds 5-6 cups.

Sultana and Bran Loaf

  • 2 cups bran
  • 2 cups sultanas
  • 2 cups of sugar
  • 2 cups of trim milk
  • 2 cups self-raising flour (or 2 cups flour & 2 tsp baking powder)
  • 2 tsp ground ginger
  • 2 tsp mixed spice

Preheat the oven to 150 degrees. Spray a loaf tin and line with non-stick baking paper. Mix all the dry ingredients together and scrape into a tin.

Bake for 90 minutes or until a skewer in the centre comes out clean. Cool completely before wrapping in cling film and refrigerating. Leave overnight before cutting with a sharp serrated knife. I find this loaf is best eaten in 8 – 10 days.