• Method

 

  1. Preheat the the oven to 180C (fan 160C), Gas 4, 350F
  2. Oil and line a 450g (1lb) loaf tin.
  3. Sift the flour into a bowl, then add the contents of the porridge pot along with the sugar, spice and seeds, and mix together.
  4. Stir in the grated parsnip and apple.
  5. Beat the eggs with the oil and milk and stir into the dry mixture.
  6. Pour the mixture into the loaf tin and smoothe the top.  Bake for 30 minutes until risen and firm. Cool in the tin.
  7. Slice and enjoy as a tea bread spread with butter.
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