Ingredients

Method

• 120 g rolled oats
• 2 cups buttermilk
• 200 g unrefined brown sugar
• 3 extra-large free-range eggs, beaten
• 240 g stone-ground wholemeal flour
• 2 t baking powder
• 1 t bicarbonate of soda
• 2 t salt
• ¾ cup sunflower oil
• 170 g seedless raisins
• 1 T butter, melted, for brushing
• 1 T honey, melted, for brushing

Method

Ingredients

Soak the oats in the buttermilk for 2 hours.

Preheat the oven to 190°C.

Stir the sugar and eggs into the oat-and-buttermilk mixture.

In a separate bowl, mix the flour, baking powder, bicarbonate of soda and salt. Mix with the oat mixture and stir in the oil.

Pour boiling water over the raisins and drain. Stir into the batter.

Turn the batter into two small, greased loaf tins lined with baking paper.

Bake for 45 minutes or until brown, risen and cooked through – if the loaves seem to be getting too brown, cover with foil.

Brush with melted butter and honey, then cool for 5 to 10 minutes before removing from the tins.

Serve, thickly sliced with Ayrshire butter.