1 cup all-bran cereal
1 cup milk
1 cup golden raisins/sultanas (soaked overnight, then drained)
1 cup chopped walnuts
1 cup brown sugar
1 cup self-rising flour
1 egg
1 grated carrot (optional)
2 tbsp. oil (if you want it to last more than 3-4 days)

In a small bowl combine all-bran and milk and allow to stand for 10 to 15 minutes.

In a large bowl combine plumped raisins, walnuts, sugar and flour. Stir well. Add egg, carrot, oil and soaked all-bran to flour mixture. Stir to combine.

Pour into a greased loaf tin and bake at 350°F (180°C) for about 30 minutes. Cool on a wire rack as not to sweat.

Slice when cooled slightly and spread with butter. Goes great with a cup of tea or coffee.

Submitted by: Mark Wesierski