Fruit Bread

My mother wanted some cake to give her friend and I didn't have time to make anything but I remembered that I had a fruit loaf in the freezer. Although it had been in there for simply ages I knew that it would be a lot more moist than when fresh cooked. I tend to make these in batches of three as I happen to have this number of tins and it's better use of the oven. So if you like dried fruit and are looking for an easy recipe that freezes well (in my opinion freezing actually improves the texture) then I would recommend you give this a try.
The recipe comes from this little book which I have written about in the past; if you are interested in finding out more about the book and a lemon cake recipe look here.
Once thawed this is what the fruit bread looks like, it is meant to be buttered but I actually like it as it comes.

The recipe is written in cups, Sam has written some imperial measures alongside but that is far too much sugar. I have always used an ordinary half pint coffee mug and this works fine. It's fairly quick to put a cup of sugar, All Bran and fruit into a bowl then heat up a mug of milk in the microwave and pour over. You can then get on with something else for a couple of hours, then stir in your cup of flour and bake. I would start checking at 45mins as cooking time does vary depending on your cooker.
I have never had one that was a failure and this was very popular with members of my tennis club when I used to make the tea.