Empty My Fridge
Hertzoggie Brekkie Loaf
Ingredients
- Butter¾ cups
- Egg3
- Yoghurt¾ cups
- Vanilla1 tsp
- Apricot jam3 tbsp
- Flour1 ½ cups
- Baking powder1 ½ tsp
- Coconut½ cups
- Biscuit · crushed5
Instructions
- Preheat the oven to 180°C and line a 22 x 12 cm loaf pan with baking paper.
- Soften the butter in a bowl with an electric beater. Beat in the eggs, yoghurt, vanilla and apricot jam until combined; the mixture may not be fully smooth.
- Add the self-raising flour, baking powder, desiccated coconut and crushed Weet-bix, and beat until smooth. Do not overbeat, so the loaf stays light.
- Spread the batter evenly into the loaf pan.
- Mix the extra apricot jam, extra coconut and 1 crushed Weet-bix in a small bowl. Spoon this over the batter evenly.
- Bake for 1 hour and 10 minutes, until golden brown and cooked through. If the top browns too quickly, cover with foil halfway through. It is done when a wooden skewer inserted into the centre comes out clean.
- Let the loaf cool slightly, then remove from the tin and cool completely before slicing.
Summarized from Foodies of South Africa's video. Watch it for the details.
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