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



    • 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)



    • 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.

    The Cobb is a compact, portable, versatile, energy efficient cooker that perfectly complements the lifestyle of an outdoor enthusiast or a home entertainer.