2 cups bran
2 cups sultanas
2 cups Chelsea Raw Sugar
2 cups trim milk
2 cups self-raising flour

Preheat oven to 150°C. Grease an 8-cup capacity loaf tin or 2 smaller loaf tins.
Soak the bran, sultanas and raw sugar in the milk, stir and rest for 10 minutes. Mix in the self-raising flour and pour into the prepared tin.
Bake for approximately 1 1/2 hours for the large size loaf, or 50-60 minutes for the smaller loaves. Cool on a wire rack. Slice the loaf with a serrated knife and serve with butter. The loaf can also be toasted.

Makes 1 Large loaf or 2 smaller loaves