Cereal Recipes
Shredded Wheat Simnel Loaf
Fancy a twist on a hot cross bun and banana bread this Easter? Try this
Shredded wheat Simnel loaf. Yum!
- Preparation Time
- 10 min
- Cooking Time
- 50 min
- Cooling Time
- 45 min
- Skill Level
- Medium
- Serving Size
- 10
Ingredients
- 4 Shredded Wheat Big Biscuit
- 200 ml skimmed milk
- 2 Overripe banana, mashed
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 2 tablespoons honey
- 2 eggs, beaten
- 80 g sultanas
- 30 g mixed peel
- 75 g white chocolate to decorate
Instructions
Method
Preheat your oven to 200°C, (180°C for fan ovens), gas mark 6.
Crumble the Shredded Wheat into a large bowl and pour over the milk. Leave this to soak for a few minutes.
Add the remaining ingredients for the loaf to the bowl and stir together until combined.
Pour the mixture into the tin and place in the oven for 45-50 minutes. Check it’s ready by inserting a knife and seeing if it comes out clean.
Leave the cake to cool in the tin for 10 minutes, then turn out to cool on a wire rack to cool completely.
Put the white chocolate into a glass bowl and melt it over a pan of boiling water. Remove the bowl from the pan and leave the white chocolate to cool and slightly thicken for five minutes. Using a spoon, drizzle the white chocolate over the loaf. Decorate the top with Smarties Mini Eggs.
When the chocolate has set, you can slice and serve.
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For the last 15 years we’ve been working to reduce the sodium (which is the major component of salt) in our breakfast cereals across the world, because we want to keep on making them more nutritious. Achieving consistency on all products, in all countries, takes time - so some may have more sodium than others. Our aim is for all our cereals – globally – to have the same reduced levels of sodium, with a target of less than 135mg per serving in all our children’s products.
As well as being a healthy choice for people who want to reduce the amount of gluten in their diet, or have coeliac disease or a gluten intolerance, Gluten Free Corn Flakes are fortified with B-vitamins, folic acid and iron
Two things to remember: • Look for food labels where the word 'whole' appears in front of the name of the grain, like “whole wheat” or “wholemeal bread”. • For foods with more than one ingredient, make sure whole grain is listed towards the top of the ingredients list. The further up the list it is, the more whole grain has been used in the recipe. And look out for the percentage of whole grain. You should find this in the ingredients list too.
It’s too early to say. The science in this area is still emerging. There is evidence that low GI foods take longer to digest and help you feel satisfied for longer, but none that you’ll eat fewer calories at the next meal.
Because it’s industry practice to label seasonal oils (oils that aren’t consistently available across the year). In Europe it’s now mandatory to detail the types of vegetable oils used in a food product. So it’s no longer permitted to use the term “vegetable oil” on a label.