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péché mignon | malty made marion cake

Makes 1 cake

This is such a lovely cake which was an adaptation of one my neighbour Marion makes. It reminds me a little bit of my Great Aunty Betty's barabrith (a traditional Welsh cake) and I recommend that you eat it in the same way by slicing and topping with dairy free spread. Unfortunately though, this is the only pudding that we have included which does contain wheat. For speed, I've included all ingredients in tbsp - so that you really can fling it together in a jiffy.

Dairy free, meat free version...


If you wanted to take out the nuts, you could add in more raisins/sultanas or mixed peel etc.


  1. Heat the oven to 150°C.
  2. In a big bowl, mix the all bran, sugar, raisins, walnuts and milk and leave to stand for about an hour - you need to let it stand until all the all bran disintegrates and isn't crunchy anymore.
  3. Fold in the flour, mix well and pour into a greased tin. If you have a loaf tin, this is ideal. If not, I have made it in a 7 inch diameter cake tin which is 2 inches deep and this is still ok.
  4. Bake for 35-40 minutes - 5 or more minutes longer if using a loaf tin. Check that it's cooked through to the middle with a knife.
  5. Take out of the tin and leave to cool. If you have a wire rack to put it on, then even better to stop the bottom going a little soggy (it's a pretty heavy cake!).

Maybe serve with...

I think this is delicious hot, cold, with or without spread! But, ideally, I think it's at its best when left to cool and spread thinly with a dairy-free spread. It keeps quite well for a few days too.

If you have raisins leftover, see the baked apples and toasted oat slices. If you have walnuts leftover, see the banana and walnut welshcakes. If you have rice milk leftover, see the hot chocolate, the vanilla sauce and the divine chocolate pots.

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