Читать книгу Slow Cooking: Easy Slow Cooker Recipes - Katie Bishop - Страница 26

PREPARATION TIME: 20 MINUTES

COOKING TIME: 6–9 HOURS

MAKES 1 LOAF

VEGETARIAN

This moist flavoursome loaf is not dissimilar to a muffin mixture in texture and taste. It freezes well too – try wrapping individual slices and removing from the freezer as you need them.

150g (5oz) unsalted butter, softened, plus extra for greasing

100g (31/2oz) jumbo rolled oats

300ml (10fl oz) boiling water

100g (31/2oz) dark brown soft sugar

75g (3oz) caster sugar

2 eggs, lightly beaten

1 tsp vanilla extract

175g (6oz) self-raising flour

A pinch of sea salt

75g (3oz) fresh blackberries

Butter a deep non-stick 1kg (2¹/₄lb) loaf tin and line the base with parchment paper. Place a trivet, up-turned heatproof saucer or cushion of crumpled foil into the base of the slow cooker dish. Place the oats in a heatproof bowl and cover with the boiling water. Set aside until just warm.

In a large mixing bowl, cream the butter and sugars together with an electric mixer until pale and fluffy. Gradually add the eggs, mixing well between each addition, then mix in the vanilla extract.

Sift the flour and salt into the bowl and mix well to combine. Add the oat mixture and fold in to make a batter. Spoon into the prepared tin and level the surface. Dot the top with the blackberries.

Cover with a piece of buttered foil, leaving enough room for the mixture to rise, but well sealed around the edges. Place the tin on top of the trivet, saucer or foil in the slow cooker and pour in enough cold water around the outside to just cover the trivet. Cover with the lid and cook on low overnight or for up to 9 hours until a skewer inserted into the centre comes out clean.

Remove the tin from the slow cooker and allow to cool for at least 20 minutes before turning out, blackberries uppermost, onto a serving plate.