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Cinnamon/Raisin Loaf

  • 2.5 cups self raising flour
  • 1 cup castor sugar
  • 1 heaped teaspoon fine cinnamon
  • 1 egg yolk
  • 40g melted butter/margarine
  • 1 cup warm milk
  • Half cup raisins

 

Glazing:

  • 1 table spoon fine apricot jam
  • 1 table spoon water

(In a microwave container, melt the jam and water in the microwave for 30 seconds. Stir well for a few seconds until it is a thin syrup. Put aside until the loaf is baked)

 

Method:

  • Using a half Cobble Stone or 5 briquettes, heat the Cobb whilst preparing the ingredients.
  • Mix all the dry ingredients in a mixing bowl EXCEPT for the raisins
  • Warm the cup of milk and add to the dry ingredients
  • Add the melted butter/margarine as well as the egg yolk to the bowl
  • Mix well with a wooden spoon until the mixture becomes elastic
  • Now add the raisins and continue mixing with the wooden spoon
  • Dip the palm of your hands in flour and knead the mixture until the contents is in a dough form
  • Spray and cook the baking tin and line the baking tin out with the dough mixture
  • Bake in your heated Cobb for 45 minutes

 

Using a pastry brush, glaze the entire loaf with the syrup made of jam and water. Wait approximately 10 minutes before cutting and serving.

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