Fruit Loaf Recipe Jamie Oliver Food

MY FAVOURITE FRUIT SALAD

Steps:

• Remove the vanilla seeds from the pod and put seeds and pod into a small pan. Add the water, sugar and reserved grapefruit juice. Bring to a boil, reduce heat and simmer to make a syrup. Put in the refrigerator until thoroughly chilled.
• Toss the prepared fruit in the chilled syrup. Spoon onto plates and pour over the chilled Prosecco. Serve with creme fraiche.

FRUIT COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
• Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.

TEA LOAF

Steps:

• Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.
• Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.
• Cut into thick slices and serve with butter. To store, wrap tightly and keep in an airtight container for up to five days. The loaf will taste even better after a few days.

SPICED FRUIT LOAF

Steps:

• Soak the dried fruits in the orange juice for about 30 mins, then sieve, reserving the juice.
• Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl with the spices and soaked fruit and mix well. Make a well in the centre and pour in the warm milk, reserved orange juice, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it's too wet, add more flour.
• Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is.
• Knock the dough back by kneading for a few secs. Dust 2 x 2lb loaf tins with flour. Halve the dough. Use a little flour to help you shape each half into a smooth oval, then pop them into the tins. Cover both loosely with a clean, damp tea towel and leave to prove in a warm place for about 20 mins. Meanwhile, heat oven to 180C/160C fan/gas 4.
• Bake for 20 mins, then cool in the tins before turning out and slicing.

EASY FRUIT LOAF

Steps:

• Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
• Allow to cool for a few minutes then stir in flour and spices and baking soda.
• Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
• Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
• Serve cut in slices and buttered.

JAMIE OLIVER'S BAKED FRUIT

Steps:

• Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
• Wash fruit.
• Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
• Place fruit in a single layer on baking sheet (s).
• Sprinkle with about 1/2 cup of vanilla sugar.
• (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
• Serves 8-10.