Carter Were’s Easter Fruit Loaf

Carter Were is a cook and food writer based on Bundjalung Country, otherwise known as the Northern Rivers of New South Wales. Her Instagram @werebros shows inviting snippets into her idyllic, quiet life with her young family and the honest, mouth-watering food that accompanies it. For Easter, Carter has shared with us her Easter Fruit Loaf recipe, perfect baked and served in our Baker Small.


Starter*, 150g
White flour, 375g
Water, 300g + 15g
Salt, 10g
Cinnamon, 1 TBSP
Sultanas and/or currants 140g
Apricot, 4 halves from a tin sliced
Orange, zest from 1
*The starter needs to be active and ready to use. It should be bubbling and alive. Another way to tell is by dropping a small amount of starter in a cup of water: if it floats, it’s ready to use. If you don’t have a starter there is lots of info online about starting one.


Weigh starter, flour and water in a big bowl. I start with the starter, add the flour then the water. Mix together with a wooden spoon until combined. Leave for 20 mins. Add the salt to the bowl and the rest of the water and squish it into the dough.

Add the remaining ingredients to the dough and mix until they are all folded through. I use my hands. Don’t overmix. They just need to be worked evenly through the dough.

Leave the dough somewhere warm to proof for about 2 hours, folding it every 30 minutes. This strengthens the dough. Think of the dough as a square and fold its four corners inwards over itself. If it is a cold day I use the oven to proof. Turn the oven on 50C for 5 minutes. Then turn it OFF and leave the bowl inside.

In 2 hours or so the dough will be light and stretchy. Drop the dough into a butter-greased 1 pound loaf tin lined with baking paper cut to size. Leave somewhere warm until the dough has risen 1cm away from the tin’s lip or until it looks puffy. If it is a cold day, use the oven method again. Store in the fridge overnight.

The next day, heat the oven to 220C with a fan. Sprinkle water over the top of the loaf and score it longways down the middle with a sharp knife. Don’t score the loaf right to it’s edges. Bake for 50 mins.

Once baked, take the loaf from the tin straight away before the crust goes soggy. Wait a few hours before slicing it, if you can.

Baked In Mud Is Back

We are excited to kick start our annual Baked in Mud competition. Simply snap a shot of your savoury or sweet culinary creation for your chance to win $1000 worth of mud goodies. How to enter: 1) Snap your culinary delight in Mud 2) Tag and follow @mudaustralia #bakedinmud on Instagram Private accounts can direct message your image to @mudaustralia Prizes: FIRST PRIZE AUD$1,000 Mud Australia Voucher SECOND PRIZE AUD$500 Mud Australia Voucher THIRD PRIZE…

Continue reading


The Chocolate Self-Saucing Pudding has been a favourite in Mud founder Shelley Simpson’s house for decades, and the reason the Pudding Bowl was created. It’s deep enough to ensure it doesn’t overflow in the oven, and looks beautiful served on a table with ice cream and strawberries.   1 cup (150g) self-raising flour 1/4 cup (25g) cocoa powder 1/2 cup (110g) firmly packed brown sugar 1/2 cup (125ml) milk 1 egg 60 gram butter, melted,…

Continue reading


This classic English tart is the ultimate crowd pleaser. We baked ours in the Flan Dish in Red, which compliments the jam and raspberries perfectly.   For pastry: 100g butter softened 50g icing sugar 1 egg yolk beaten 200g plain flour For Frangipane filling: 200g softened butter 200g caster sugar 2 eggs 200g ground almonds 50g self raising flour 100g raspberry jam 60g crushed raspberries icing sugar to dust 50g flaked almonds 1. In a…

Continue reading


This delicious, hearty vegetarian lasagne fits perfectly in our Baker Medium. For a smaller version, you can halve the ingredients and make it in our Baker Small.   Inspired by the Aubergine Lasagne by Jamie Oliver For pasta: 2 cups flour 3 large eggs, room temperature 2 tablespoons olive oil 1 teaspoon salt 2 tablespoons water, or as needed For lasagne: 3 medium sized eggplants Ground salt 3 cloves of garlic A few sprigs of…

Continue reading


A simple, fresh cake, perfect for lazy evenings with a cup of tea or coffee. The raspberries and peaches can be substituted with almost any fruit, so this can be made any time of year with whatever is in season.   180 gm sour cream, plus extra to serve ¾ tsp bicarbonate of soda 180 gm plain flour 150 gm caster sugar 120 gm softened butter 90 gm hazelnut meal 1 tsp vanilla bean paste…

Continue reading