Honey Nut Cornflake Tea Loaf

Honey Nut Cornflake Tea Loaf So many of you made my cheat's Malt Loaf the other week - It uses Bran Flakes, so I wondered if any other cereal would work in a cake... It had to be Honey Nut Cornflakes - they're one of my favourites. This is a lighter, brighter, sweeter version of the malt loaf and I'm completely obsessed!!  If you're into easy bakes (and stodgy cake!) you need to try this! The recipe's below - let me know if you're going to make this one, A x Makes a loaf  100g Honey Nut cornflakes A mug of black tea 200g self raising flour 200g light brown sugar 200g mixed fruit (I used a mixture of dried cranberries and chopped apricots, golden sultanas would work too) 2 tbsp golden syrup 1 tsp baking powder 1 egg beaten Place the teabag in a mug and pour over boiling water. Leave for 20 minutes, before removing the teabag Heat the oven to 180C Add the cornflakes to a large bowl with the dried fruit and pour over the tea. Give them a stir and set aside. When the flakes and fruit have soaked up all the tea, add the flour, sugar, golden syrup, baking powder and beaten egg.  Give it a really good stir until you have a thick cake batter. Tip into a lined or greased 2lb baking tin and bake in the oven for 1 hour or until cooked through. Slide a knife into the centre and if it comes out clean it's cooked! Leave to cool in the tin for 15 minutes, before placing it on a cooling rack. Cut into slices and eat!

Unbalanced

% Daily Values based on a 2,000 calorie diet