Kellogg's - "Bran New Idea" Book

Picture of

Pineapple Upside-Down Cake

Cooking time: 45 minutes

  • 3oz Butter 75g
  • 4oz Demerara sugar 100g
  • 4 Pineapple rings drained and halved *Fresh or tinned 4
  • ½oz All-Bran Cereal or Bran Buds Cereal 15g
  • Sponge
  • 2oz All-Bran Cereal or Bran Buds Cereal 50g
  • 6 tbsp Milk 6 x 15 ml sp
  • 4oz Caster sugar 100g
  • 2oz Butter 50g
  • 1 Egg 1
  • 4oz Plain flour 100g
  • 2 teasp Baking powder sieved 2 x 5 ml sp
  • Pinch of salt

Melt the butter and stir in the brown sugar until it melts. Pour into a 2 lb (900g) loaf, tin, arrange the pineapple rings close together and sprinkle with the All-Bran or Bran Buds.

*Alternatives: Pear halves or Peach halves.

Soak All-Bran or Bran Buds in milk to soften. Cream butter and sugar together and blend in egg. Stir in flour sifted with the baking powder and salt, then add the soft All-Bran or Bran Buds.

Pour sponge over the pineapple and bake in a moderate oven, 180°C (350°F) Gas Mark 4, for 45 minutes.

Turn out and serve fruit side uppermost. Serve hot with custard or cream.

Delight Pie

Cooking time: 8-10 minutes (base only)

  • Base
  • 3oz All-Bran Cereal 75g
  • 2oz Chopped nuts 50g
  • 2oz Margarine or butter (melted) 50g
  • 1oz Icing sugar 25g
  • Filling
  • 1 pkt. Banana flavour instant dessert mix 1 pkt.
  • Decoration
  • 1 tin Mandarin oranges 1 tin
  • Chocolate buttons
  • 1/4 pint Fresh cream 150 ml

Crush All-Bran to crumbs and stir in nuts, margarine and sugar until well blended. Press mixture evenly into the base of an 8" (20cm) round loose bottomed tin. Bake in a moderately hot oven, 190°C (375°F) Gas Mark 5, for 8-10 minutes.
Cool completely.

Make up the instant dessert mix as directed on the packet. Whisk thoroughly until the mixture is light and fluffy. Leave to thicken slightly for one minute and then pour onto base. Allow to set.

Whip the cream and decorate the pie with the fruit, fresh cream and chocolate buttons. Remove the base from the tin, and serve the Delight Pie on the metal base.