Corn Flake Bread

Name: Corn Flake Bread
Yield: A medium loaf with 8-10 slices
Cuisine: Oats

Crispy on the outside, soft and fluffy on the inside – start baking today!

Cooking Time 45 minutes

Skill Level Medium

Serves A medium loaf with 8-10 slices

Preparation Time 20 minutes

THE SPONGE

200g butter

200g caster sugar

3 eggs, beaten

150g self-raising flour

1 tsp baking powder

3 tbsp milk

1 tbsp vanilla

TO TOP

6 tbsp raspberry/strawberry jam

60g cups corn flakes

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Preheat your oven to 180°C.
Grease your medium-sized loaf tin with butter & parchment paper, then set aside.
Add everything for the cake to a medium-sized mixing bowl, mixing with a wooden spoon until you have a smooth cake batter.
Add half of your mixture to a loaf tin, then spread over 2 tbsp of jam, pouring the remaining batter over the top.
Smooth your cake batter out, then add 3-4 more tbsp of jam evenly over the top of the cake, in a swirl pattern.
Pour over your corn flakes, pressing them gently into the cake batter, but not deeply.
Add your cake to the oven and leave to bake for 35-40 minutes, until significantly risen and golden brown. When shaken, the cake should not jiggle & should be firm.
Remove your cake from the oven and leave to rest for 30 minutes before removing from the tin.
Remove from the tin, then slice and serve.

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12 x 500g pack

Other pack sizes are available