8oz Bran Cereal - Bran Flakes will do in a pinch, but All-Bran is best.
1 1/4 lb Dried Fruit - try to make sure you've got the candied peel in this
10 oz Brown Sugar - I prefer Demerara sugar, but any sugar will do
8 oz Self Raising Flour
2 shots of Southern Comfort (optional)
Weigh out the bran, sugar and fruit into a mixing bowl and add the milk. Stir the mixture, so that all of the bran is combined with the milk - this will soon start to go mushy. Add the two shots of SoCo and leave to one side overnight, to soak.
Preheat the oven to Gas Mark 4 and grease 2 loaf tins, making sure to concentrate on the base and the corners. Measure the Self Raising flour and fold gently into the mixture, aiming for an even 'cookie dough' consistency. Once this is done, distribute the mixture into the two loaf tins evenly, taking a pallet knife to level them out - each tin should be 2/3 to 3/4 full, to allow for expansion.
Bake in the oven on the middle shelf for 1 hour - 1 1/2 hours, checking the progress every 30 minutes or so. At the hour, use a skewer to check if the middle has solidified. For the last half hour, I recommend moving the trays to the top shelf, for more heat.
When these are baked, loosen from the tins and place on a mesh tray to cool.
Serve dry or with a spreading of butter or margarine.
I would post pics, but that would involve going home...