STEAMED DATE N NUT LOAF - bulk recipe for the freezer

Steamed Fruit and Nut Roll or Steamed Xmas Pudding - Bulk Recipe -  Baking     

For step by step photo's...click here

Depending on the time of year and the climate I .......
SERVE SLICED COLD WITH BUTTER OR MARGERINE
SERVE SLICED HOT WITH CREAM, ICECREAM OR CUSTARD

There are no eggs and no butter. An excellent source of fibre so try not to eat the whole thing.

for a printable copy ......... http://www.docstoc.com/docs/document-preview.aspx?doc_id=71459074

I don’t enjoy the traditional fruitcake mainly because of fruit peel and raisin stems but I can choose what goes in these. They are VERY MOIST and VERY POPULAR.

I make these at Xmas and wrap them in glad wrap, freeze them, Tie a ribbon around and hand them out to friends and family to take home and enjoy.

NOTE: My boiler fits 8 tins in it. If I could find a bigger boiler it would make the recipe work well because of the division of one mixture into 3 equal tins. I could use 3 mixtures into 9 cans if my boiler was a bit bigger.

I got my tins from buying cans of pineapple juice and apricot nectar and keeping the tins it comes in. (Apricot chicken was on the menu that night...lol)
(As long as the tins are long and skinny... any should do.) Remember to fully dry them when finished and pack in press seal bags to prevent rust.

My nan used to make these for the red-cross stall, and they were always the first to go, she used to just use mixed fruit.

Its handy to know you always have something on hand for unexpected visitors...they defrost rather quickly....or if a neighbour is having a hectic time for whatever reason, you could always give them one to say your thinking of them..

STEAMED FRUIT LOAF - THE RECIPE

I always triple the recipe. In 3 separate bowls do each recipe. Three batches fill all the tins in the boiler. I have to divide the triple recipe into 8 tins not 9 because of the size of my boiler.

1.         In 3 separate bowls put………..

2 cups all bran (home brand is fine)

Soak in 2 cups milk

2 dessert spoons golden syrup. 

Soak for at least 2 hours or overnight

2.         While the mixture is soaking I then prepare the other ingredients for later use….

Into 3 separate medium freezer bags just to save washing more dishes……..

Add and mix the following into each freezer bag…….

1 cup sugar

2 cups plain flour

2 level tspns bi carb soda

1 tspn mixed spice

2 cups of dried fruit or nuts or both (as long as its 2 cups chopped).

1 tspn ground ginger

I love using apricots, dried apple, dates, cranberries, sultanas, macadamia nuts, walnuts, almonds. I don’t recommend dried banana chips. I also inspect and remove any dried stems left on the sultanas and raisins.

3.         Now take one dry mix and add it to one soaked mix and mix until all is combined.

Spray the tins and the foil lid.

Divide the mixture into the 3 tins (see note)

4.         Repeat step 3 until all 3 mixtures are used and placed in tins.

5.         Cover with double foil and string. I tie string around the top of the tin then across the top to create a handle for removing them from the hot boiler later.

6.         Cook in boiler using enough water to half cover the tins. Cover and boil slowly for 1 ½ hours. When cooked take out of boiler and remove cake from tin, place on another rack to cool. Cut into slices and enjoy.

NOTE - I sometimes make 2 batches in one day so I end up with 16 rolls.

you will make these again.