Pam's Fruit Loaf
Fruit bread loaf

1 heaped cup of All-bran
1 heaped cup of castor sugar
1 heaped cup of mixed dried fruit
1 heaped cup of self raising flour
½ cup halved glasé cherries
½ teaspoon cinnamon
1 teacup of milk

Into a bowl put the All-bran, caster sugar, mixed dried fruit, cherries & cinnamon, mix well together, add the cup of milk and leave to soak for 1 hour.
Seive the flour and stir into the mixture.
Grease a 1lb. loaf tin and line along the bottom and the 2 ends with a piece of baking paper (this assists with removing the loaf after cooking).
Bake at 180° for about 45 minutes.

Conversion Table oz. - grams. Dry Weight
Oven Temperature Chart
Imperial
ounces (oz)
Recommended
gram (g)
conversion to
nearest 25g
Approximate
gram (g)
convertion to
nearest 25g
°C
°F
Gas Mark
Description
1oz
25g
28g
110
225
¼
very slow
2oz
50g
57g
120/130
250
½
very slow
3oz
75g
85g
140
275
1
slow
4oz (¼lb)
100-125g
113g
150
300
2
slow
5oz
150g
142g
160/170
325
3
moderate
6oz
175g
170g
180
350
4
moderate
7oz
200g
198g
190
375
5
moderately hot
8oz (½lb)
225g
226g
200
400
6
moderately hot
9oz
250g
255g
220
425
7
hot
10oz
275g
283g
239
450
8
hot
11oz
300g
312g
240
475
9
very hot
12oz
350g
340g
Liquid Measures
13oz
375g
368g
Imperial
pint

Imperial fluid ounces (fl oz)

Approximate
millilitre (ml)
coversion
Recommended
millilitre (ml)
equivalent
14oz
400g
397g
1
20
568
575-600
15oz
425g
425g
½
10
284
300
16oz(1lb)
450g
453g
¼
5
142
150
Weights & Measures for cooks as used in The Dairy Book of Home Cookery. Milk Marketing Board 1992