Kellogg's - "Bran New Idea" Book

Picture of Bakewell Tart and

Bakewell Tart

Cooking time: 20-25 minutes

  • Pastry
  • 3oz Plain white flour 75g
  • 2oz Wholemeal flour 50g
  • 1oz Icing sugar 25 g
  • 1oz All-Bran Cereal (crushed) 25g
  • 4oz Margarine 100g
  • 1 Egg
  • 5 tbsp Jam
  • Filling
  • 4oz Brown sugar
  • 4oz Margarine
  • 2 Eggs 2
  • 1 teasp Vanilla essence 1 x 5ml sp
  • 2 teasp Almond essence 2 x 5ml sp
  • 4oz Breadcrumbs 100g
  • 4oz All-Bran 100g
  • 2oz Almonds 50g
  • Icing sugar
  • Flaked almonds

Pastry
Sieve the flour and icing sugar together. Rub the margarine in until this resembles fine breadcrumbs. Add the All-Bran and egg and mix to a smooth dough. Leave in a cool place for 30 minutes.

Filling
Cream the sugar and margarine together. Add the eggs and essences, and mix well. Fold in breadcrumbs, All-Bran and almonds and mix well together.

Remove pastry from fridge. Roll out and line a greased 8" (20 cm) round loose-bottomed cake tin with the pastry. Spread the jam over the pastry, spread the filling over the jam and bake in a moderate oven, 180°C (350°F) Gas Mark 4, for about 20-25 minutes, or until cooked.

Cool, decorate with icing and flaked almonds.

From: Mrs. I. W. Hunter,
Shrewsbury.

Blackcurrant Nut Cake

Cooking time: 40-45 minutes

  • 5oz Flour 150 g
  • 2 teasp Baking powder 2x5ml sp
  • ½ teasp Salt ½ x 5ml sp
  • 3oz All-Bran Cereal or Bran Buds Cereal 75g
  • 4oz Margarine or Butter 100g
  • 3oz Sugar 75g
  • 2 Eggs 2
  • 1 x 5oz carton Low fat yogurt 150g
  • 4oz Chopped nuts 100g
  • 4oz Blackcurrants fresh, frozen or tinned (well drained) 100g

Mix together the flour, baking powder, salt, and All-Bran or Bran Buds. Set aside. Beat the sugar and margarine together until light and fluffy. Add eggs and beat well. Stir in yogurt and add flour mixture, mixing only until combined. Gently stir in the nuts and blackcurrants. Spread batter evenly into a greased 2 lb (900g) loaf tin.

Bake in a moderate oven 180°C (350°F) Gas Mark 4, for about 40-45 minutes or until done.
Leave to cool for 10 minutes before removing from the tin. Cool completely before slicing.