Raspberry fruit and seed loaf by Ugger Chris R

METHOD

Pre-heat oven and grease silicone 2Ib loaf tin.Beat wet ingredients togrther( eggs, oil  ).

Add raspberrys to wet ingredients.

Add Ugg fruit and seed loaf mix, carefully.

Spoon into tin and bake for 80 minutes.

.

 


SERVINGS

One loaf approx 15 slices

PREPARATION TIME

5 minutes

OVEN TEMP/COOKING TIME

fan140oC/285oF none fan 160oC/320oF gas 3

STORAGE

Loaf can be cooled and stored in fridge for 5 days.

Baked loaf can be sliced and frozen for up to 3 months.

Can even be eaten from frozen ( like Kim's mum does) or toasted straight from the freezer!

INGREDIENTS

1 pkt Ugg fruit and seed loaf mix

5 medium eggs

8oz raspberrys

2 tbsp oil