Easy Fruit Loaf

I have never been a huge Christmas cake or pudding fan, until recently. Or should I rather say, until I tasted the Christmas pudding Anne (my friend, Sarah’s mum) made! And now I am a convert!

Every year I think I will finally try my hand at making my own … or even my own fruit mince pies… but I never get around to doing it in time for Christmas.

But when I saw this Easy Fruit Loaf recipe in the Snowflake Book of Baking – I thought I could manage this and it didn’t have to be related to the festive season 🙂


It really is easy to make… and delicious. I would suggest checking it after an hour as I left mine in a little bit too long, making the outside a bit crunchy while the inside still remained deliciously moist and chewy with all that fruit (probably also due to the large amount of butter in it… hee hee). This is a definite make again (even HIM approved)

Easy Fruit Loaf

200g Sugar
250ml milk
250g butter
310g mixed fruit cake mix
1 egg, beaten
350g cake flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon cinnamon

  • Place sugar, milk, butter & fruit mix in a saucepan.
  • Bring to the boil, then simmer for 2-3minutes
  • Remove from heat and leave to cool
  • Add beaten egg to mixture
  • Sift in dry ingredients
  • Mix well
  • Pour into greased loaf tin
  • Bake at 160C for 60-70min



Crunchies (Oat Flapjacks)

In South Africa – these biscuits are well known as *Crunchies* but in the UK, most people would refer to them as *Oat Flapjacks*.


A crispy biscuit made of rolled oats & syrup… cut into squares and moreishly eaten with cups of tea.

(PS – the reason for the radio silence is because we were in South Africa for 2.5 weeks holiday for a friends wedding and family time, then we finalized the purchase of a new apartment and have just recently started the renovation works… along with our 13 month old monkey starting to walk… so busy busy busy!)

These biscuits are super easy to make and HIM gave them a thumbs up (which in his books is HUGE!)

The recipe comes from the Snowflake Book of Baking which Mommabear gifted to me for Easter in 2001… and I am still slowly working my way through baking every item in it! (Subsequently, I hear that the book has been out of print which is quite sad considering how popular it is!)


Crunchies (Oat Flapjacks)

200g butter
1 teaspoon bicarbonate of soda
15ml golden syrup
160g rolled oats
140g flour
210g caster sugar
80g desiccated coconut

  • melt butter and add bicarb of soda & golden syrup
  • Mix dry ingredients together & combine with melted mixture
  • press into a 20x24cm greased baking tin
  • Bake for 40-45min at 160C
  • Removed from oven, cut into squares while still warm and leave to cool
  • Store in an airtight container (if they last that long)


Crustless Cheese, Corn and Mushroom Savoury Tart…

Who you calling a tart?? eh??

Just kidding 🙂

In South Africa, a savoury tart would essentially be the description of a crustless Quiche… normally a ham and mushroom version – but anything from the veggie left over containers are welcome!

As one of the Canadian guests is a veggie (aka vegetarian) – I decided to make the savoury tart without any meat…. but if you are a carnivore/omnivore and crave the bacon and ham… feel free to add them!

This recipe comes out of theSnowflake Book of Baking, which was a gift from my mom for Easter in 2001… and has given me hours and hours of joy! The book is intended for Everyday use and includes simple and economical recipes that will appeal to both the experienced and novice cooks alike. It is beautifully illustrated throughout with full-colour photographs and includes a mouth-watering selection of recipes for snacks, light meals, pastries, tarts, cakes and muffins – as well as breads, biscuits, rusks, desserts and some traditional South African favourites! (Snowflake = South African brand of flours)

Cheese, Corn and Mushroom Savoury Tart (crustless Quiche)

250g button mushrooms, sliced

1 onion, diced

30ml chopped fresh herbs OR 10ml mixed dried herbs

500ml grated cheddar cheese

Half a tin of sweetcorn


250ml Milk

50ml self-raising flour

  1. Fry onion in a little bit of butter, and add mushrooms (saute lightly)
  2. Add herbs and some black pepper and the sweetcorn
  3. Layer on the bottom of a greased ovenproof dish (I used 4 small dishes)


  1. Sprinkle with grated cheese
  2. Beat eggs, milk and flour together and pour over ingredients in dish
  3. Bake in  a pre-heated oven at 180C for 30minutes or until set and golden brown