Monday, June 22, 2009

using my loaf

Okay, the sour cherry, walnut and coconut loaf was a smashing success - here it is in all its soft focus {oh, alright, outta focus} glory.

Here's what I put in it - remembering that I barely measure stuff, relying on what I think looks good. It tasted good though - moist, crispy outside, and yummo if you got a whole cherry in one of your mouthfuls.

In a bowl sift one and a half cups of self-raising flour, 1/2 cup brown sugar, 2 tsp of baking powder together. Then add about 1/2 cup shredded coconut. To this add one beaten egg, about 1/4 cup warm milk, 1/2 cup melted butter and about a cup of frozen, pitted cherries. Then sloosh in a couple of tablespoon's worth of sour cherry jam and about a cup of really fresh walnut pieces. Barely mix it together, using a butter knife like you would for a scone mix. You want a barely moist mix.

Pop it in a greased loaf tin {I used my 8 million dollar tupperware silicon loaf tin} and sprinkle the top with more chopped walnuts, some brown sugar and a little cinnamon. Bake at 180 degrees for around 40 minutes, or until a skewer comes out clean when poked in the centre.

Serve dusted with icing sugar, and if there's any leftover, toast it and serve it café style with a lump of melting butter and a dusting of cinnamon.


  1. It sounds delicious, can you put one in the mail?

  2. There's a wee sliver left that I'm sure would fit in a mail slot...

  3. Am envious of just throwing something like this together!

    Masterchef season 2 is calling you...


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