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

Preheat oven to 150ºC conventional or 130ºC fan forced.
Soak the bran, sultanas and Chelsea Raw Sugar in the milk, stir and rest for 10 minutes.
Mix in the self-raising flour and pour into a well greased, large 8 cup capacity
loaf tin or 2 smaller loaf tins.
Bake for approximately 1½ hours for the large size loaf. Cool on a wire
rack then slice with a serrated knife and butter; or the loaf can be
toasted.