- 2,5ml - salt
- 100g - toasted sunflower seeds or pumpkin seeds
- 80ml - brown sugar or honey
- - 4 large eggs
- 50g - currants or sultanas
- 180ml - cake flour
- 10ml - vanilla essence
- 1,25ml - baking powder
- - cream cheese
- 50g - dried pears, chopped
- - blue cheese (optional)
- - a little honey for drizzling (optional)
- 1,25ml - bicarbonate of soda
- 70g - dried apricots, chopped
- 50g - cranberries
- - bacon rashers brushed with honey and grilled
- 100g - whole almonds or walnuts or pecan nuts, chopped
Preheat the oven to 180°C. Grease a small bread tin with nonstick spray and line with baking paper.
1 In a large bowl, beat the eggs, vanilla essence and sugar or honey together until thick and smooth.
2 In a separate bowl, sift the dry ingredients together.
3 In another bowl mix the fruit, nuts and seeds and sift a little of the flour mixture over.
4 Alternating between the dry ingredients and the fruit mixture, fold these into the egg mixture.
5 Transfer to the prepared tin and bake for about 40-60 minutes – a skewer inserted in the middle should come out clean. If it’s still not done after 40 minutes, cover the bread in foil – to keep it from scorching – and continue baking. Once done, remove from the oven and let it cool a little in the tin, then transfer to a wire rack and let it cool completely. Wrap in clingfilm – it can keep in the fridge for several weeks or up to three months in the freezer.
6 TO SERVE
Slice thinly and spread cream cheese on a slice, stack bacon on it and crumble blue cheese over (if using). Finish by drizzling a little honey over (if using).