‘You won’t like it, it’s got cinnamon and nutmeg in it’, I said to The Meat Eater when he spotted the Warburtons Winter Fruit Loaf on the table. ‘All the more for me, yay’, I thought.
He gave it a sniff and said it smelt delicious, like hot cross buns, so I had to share it. Dammit! Although he’d better be quick as he hasn’t had any yet and there’s not much left to share as I can’t stop eating it. It’s the perfect warming winter snack; I love it toasted with butter, and a mug of hot chocolate.
It can also be used in recipes, like this one:
Warburtons Chilled Winter Fruit Loaf Pudding with Cranberries
Nutritional Analysis: 200cal/1g fat per portion
2 slices of Warburtons Winter Fruit Loaf
1 tablespoon of dried cranberries
1 cup of fresh cranberry juice
- Sprinkle the cranberries in the base of a dariole/ramekin dish
- Roughly tear the slices of bread and place over the cranberries
- Mix a little brandy with some cranberry juice and pour over the bread, ensure the bread is fully soaked but not soggy (for a deeper coloured pudding mix cranberry juice with a little blackcurrant juice)
- Press the bread firmly down into the mould
- Chill for 1-2 hours in the refrigerator before turning the pudding out onto a serving plate
For that extra Christmas touch, flambé with brandy and serve with brandy butter