A really good store cupboard recipe for both small children and students alike! Young children can make this independently as they practice measuring both wet and dry ingredients and then mix them together. The yogurt gives this simple fruit loaf a lovely texture.
Partnership with Cook School
300ml yogurt (dairy or non-dairy)
3 tablespoons oil (olive or sunflower)
2 free-range eggs
1 teaspoon vanilla extract
250g self-raising flour
1 teaspoon baking powder
200g dried fruit - we used dried apricots and raisins, any combination will do
100g sugar (brown or caster)
2 x 500g loaf tins (or any cake tins you have), scales, measuring jug, fork, large bowl, spoon
STEP 1. Turn your oven to 190C/170C fan. Rub a little butter over 2 loaf tins and cut paper to fit along the bottom of the tin and up the ends. Fit inside the tins, this will make it easy to pull the loaf out after it’s baked.
STEP 2. Measure the yogurt in a jug – keep looking on the side of the jug until you can see 300ml. Add 3 tablespoons oil.
STEP 3. Crack 2 free-range eggs into a small bowl, fish out any shell then tip the eggs into the yogurt jug. Add 1 teaspoon vanilla extract (or capful) and mix well with a fork.
STEP 3. Put 250g self-raising flour into a bowl, add 1 teaspoon baking powder and mix with a spoon. Add 200g dried fruit and 100g sugar and mix again.
STEP 4. Tip the wet ingredients into the dry ingredients and mix together again until it is all mixed together. Spoon into your prepared tins. Using oven gloves put the tins into the oven and bake for about 30 minutes, until golden, risen and cooked. Leave to cool and then pull the paper up to lift the loaves out of the tins.