1 cup (150g) plain flour, plus extra to dust
1 cup (170g) polenta
1 cup (220g) caster sugar
1½ tsp baking powder
1 cup (250ml) milk
1 egg
¼ cup (60ml) vegetable oil
100g fresh fruit of your choice, cut into small pieces (we used apple and rhubarb)
MAPLE BUTTER
125g butter, softened
¼ cup (60ml) maple syrup
Preheat oven to 400F. Grease a 6.5cm-deep, 20.5cm x 10cm, loaf pan and line base and 2 long sides with baking paper, with 3cm paper overhanging.
Combine flour, polenta, sugar, baking powder and a pinch of fine salt in a large bowl. Whisk the milk, egg and oil in a jug until combined. Gradually add milk mixture to flour mixture, stirring with a wooden spoon until well combined.
Pour batter into prepared pan. Rest for 20 minutes to allow the batter to become a bit fluffy. Gently toss the fruit in a little extra flour and sprinkle evenly over the top of the batter.
Bake for 45-55 minutes until a skewer inserted into the centre of the loaf comes out clean. Stand in pan for 5 minutes, then turn out of pan and transfer to a wire rack to cool.
Meanwhile, for the maple butter, place butter in a stand mixer fitted with the whisk attachment. Whisk on medium speed, slowly adding maple syrup, for 2-3 minutes until well combined. Add a pinch of salt flakes. Beat until combined.
Slice loaf and serve with whipped maple butter alongside.
You Gotta Make This 