Reduced Sugar Orange & Prune Nutbread
100 g (4 oz) wholemeal self raising flour
100 g (4 oz) self raising flour
100g (4 oz) caster sugar
50 g (1 oz) butter
150 g (6 oz) California Pitted Prunes, finely chopped
125g (5oz) prune puree
Zest from one large orange
Juice from one freshly squeezed orange (approx 80ml)
made up with water to 300ml (1/2 pt)
1 egg, beaten
1 tsp vanilla essence
75 g (3 oz) mixed chopped nuts
How to make the California Prune Puree
It could not be easier; to make 125g of California Prune Puree, simply blend 100g of California stoned, ready-to-eat Prunes and 25ml of water in a liquidiser until pureed.
Mix all the flours and sugar together and rub in butter until mixture resembles fine breadcrumbs.
Stir chopped prunes, prune puree and orange zest into freshly squeezed orange juice and water mix, add to flour mixture, beating well together. Add egg, vanilla essence and nuts.
Turn into a 1 kg (2 lb) greased and lined loaf tin and cook in a preheated oven at 180 C (350F) Gas 4, for 1 1/2 - 2 hours or until well risen and cooked through. Leave to cool in the tin before turning out onto a cooling tray.