RASPBERRY, PEAR & MUESLI LOAF

SERVES 6- 8

1½ cups self-raising flour ½ tsp baking soda ¾ cup toasted muesli 1 / cup brown sugar 3 ¾ cup milk 125g butter, melted 1 egg, whisked 1 pear, cored and chopped 1 / cup frozen raspberries 3 ¼ cup slivered almonds

1 Preheat oven to moderate, 180°C.

Lightly grease and line a 10cm × 20cm loaf pan.

2 Sift the flour and baking soda into a large bowl. Stir in the muesli and sugar. Make a well in the centre and stir in the milk, butter and egg until well combined. Fold in the pear and raspberries.

3 Spoon the mixture into the pan and smooth the surface with a spatula. Scatter the almonds over the top. Bake for 1 hour or until cooked when tested with a skewer.

4 Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.