Cranberry & Orange Porridge Bread by Mary Flahavan
A Mary Flahavan signature recipe!
Serves 10|Takes 35 minutes
2 cups of natural yogurt
1 beaten egg
2 tbsp honey
1 ripe banana, mashed
3 & 1/3 cups of Flahavan’s Rolled Oats
2 tsp bread soda
1 & 1/5 cups of dried cranberries
Rind of 1 large orange
Orange Sugar Glaze:
1/2 cup icing sugar
1 & 1/2 tbsp orange juice
1 tsp orange zest
Preheat the oven to 350°F.
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 350°F for 30mins. Lower the temperature to 300°F 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.