Nutritive Information
Per portion:-
Energy 230Kcals/971kj
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Protein 4g
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Fat 5.4g
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Saturated fat 0.93g
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Carbohydrate 44g
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Fibre 1.9g
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Sodium 138mg
Ingredients
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25g/1oz/scant 1/3 cup rolled oats
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50g/2oz/1/4 cup light muscovado sugar
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30ml/2 tbsp pear or apple juice
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30ml/2 tbsp sunflower oil
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1 large or 2 small pears
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115g/4oz/1 cup self-raising flour
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115g/4oz/2/3 cup sultanas
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2.5ml/½ tsp baking powder
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10ml/2 tsp ground mixed spice
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1 egg
Instructions
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Preheat the oven to 180ºC/350º F/Gas4. Grease a 450g/1lb loaf tin and line with non-stick baking paper. Put the oats in a large, clean bowl with the sugar, pour over the pear or apple juice and oil, mix well and leave to stand for 15 minutes.
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Quarter, core and grate the pear(s). Add to the oat mixture with the flour, sultanas, baking powder, mixed spice and egg, then mix together thoroughly.
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Using a wooden spoon, transfer the mixture into the prepared loaf tin and level the top. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.
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Transfer the teabread to a wire rack and peel off the lining paper. Leave to cool completely.
