Jennifer’s Cranberry Porridge Bread

Serves 4 You will need:

• 50g dried cranberries

• 500g whole natural yogurt

• 1 egg

• 2 teaspoons bicarbonate of soda

• 4 tablespoons milk

• 360g porridge oats

• 60g pecans, reserving a couple to decorate

• 60g honey

• Pinch of salt

1 Put the dried cranberries into a heatproof bowl, cover them with boiling water and set them aside for 20 minutes.

2 Preheat the oven to 180°C, 350°F, Gas 5. Grease and line a 900g (2lb) loaf tin with parchment paper.

3 Add the natural yogurt, the egg, the bicarbonate of soda and the milk to a large mixing bowl and set aside for five minutes. Drain the soaked cranberries and add them to the ingredients in the mixing bowl, along with the porridge oats, the pecans (making sure to reserve a couple), the honey, and the pinch of salt. Mix everything together well.

4 Transfer the porridge bread mixture to the prepared loaf tin. Place the reserved pecans on top for decoration and bake the loaf in the preheated oven for 45 minutes until it is golden. Before the end of the cooking time, insert a skewer or a toothpick to see if it comes out clean. If it does, then the loaf is cooked.

5 Remove the tin from the oven and allow the bread to cool on a wire rack.

Jennifer Oppermann is a food photographer and recipe creator. This recipe is part of a summer collaboration between Glenisk and Flahavan’s, for more, see glenisk.com; flahavans.ie In conversation with Sarah Caden