100gunsalted butter - softened at room temperature
60g caster sugar
1egg - lightly beaten
Icing sugar for dusting
Preheat the oven to 180C/Gas 4
Put the oats and hot milk in a mixing bowl and set aside for a few minutes to allow the oats to absorb most of the milk and to cool down slightly.
Put the butter and sugar in a separate bowl and cream with a wooden spoon or hand held electric whisk until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg, a little at a time, beating well after each addition.
Sift the baking powder and flour together, then fold into the butter mixture. Drain any remaining liquid from the oats, then stir into the mixing bowl.
Pour the mixture into the prepared loaf tin and sprinkle the blueberries and raspberries evenly on top.
Bake in the preheated oven for 50 – 60 minutes, until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.
Recipe reproduced with permission from Ryland Peters & Small
Please note that the nutrition information provided below is approximate and meant as a guideline only.