Mascarpone & Raspberry Yoghurt Loaf…

It’s rained nearly every day since moving back north. And nearly every day Otto and I have cooked and baked together, while the littlest bean snoozes. It’s an ideal way to buy me time before he demands TV and there is only so much CBeebies I can stand on a wet and soggy afternoon. By the end of August if the rain continues we’ll have our first toddler friendly cookbook ready to publish.

This recipe for raspberry yoghurt loaf is perfect for rainy summer days. It might be a little wet and soggy outside but this loaf is bursting with summery flavours. However, if you’re little one is anything like  Otto you might find it difficult for the yoghurt to actually end up in the recipe and a few raspberries may also escape the bowl and not quite make it to the finishing line.

 1. Preheat the oven to 180c and lightly grease a 2lb loaf tin with butter.
2. Melt 150g of unsalted butter in a pan over a low heat. Always make sure you have an adult supervising when dealing with a hot stove. Add the melted butter to a bowl, along with two eggs, 220g of caster sugar and one tub of Graham’s low fat raspberry yoghurt. Mix everything together.

3. Sift 225g of self raising flour into the mixture and fold all the ingredients together.

4. Stir in one cup of frozen raspberries into the mixture and pour into the loaf tin. Bake for 60 minutes at 180c.

5. Once baked and cooled, to make the icing, mix four tsp. of raspberry jam {Pam’s homemade jam worked a treat!} into 250g of mascarpone and spread on top of the loaf. Finish with a few extra raspberries on top, fresh or frozen.


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