Sticky prune and ginger teabread

    1 hour 50 min

    The texture of this irresistible teabread is a mixture of crumbly ginger-spiced cake and a sticky, sweet prune purée that is rippled through it. The teabread keeps well – in fact, it improves after being stored for a day or two – and is a good choice for an energy-giving lunchbox sweet.

    11 people made this

    Serves: 12 

    • 200 g (7 oz) ready-to-eat stoned prunes, coarsely chopped
    • 100 ml (3½ fl oz) strong Earl Grey tea, cooled
    • 115 g (4 oz) unsalted butter
    • 75 g (2½ oz) light muscovado sugar
    • 75 g (2½ oz) golden syrup
    • 300 g (10½ oz) self-raising flour
    • ½ tsp baking powder
    • ½ tsp ground cinnamon
    • 1 egg, beaten
    • 6 tbsp semi-skimmed milk
    • 75 g (2½ oz) stem ginger in syrup, drained and chopped
    • 2 tsp stem ginger syrup (optional)

    Prep:35min  ›  Cook:1hr15min  ›  Ready in:1hr50min 

    1. Preheat the oven to 160°C (325°F, gas mark 3). Use baking parchment to line a large loaf tin measuring 23 × 13 × 6 cm (9 × 5 × 2½ in).
    2. Place the prunes and tea in a small saucepan and bring to the boil. Reduce the heat, cover the pan and simmer gently for about 10 minutes or until almost all of the liquid has been absorbed by the prunes.
    3. Tip the prunes into a food processor or blender and process to a fairly smooth purée. Set aside.
    4. Place the butter, sugar and golden syrup in a saucepan and heat gently until just melted and smooth. Remove from the heat and cool slightly.
    5. Sift the flour, baking powder and cinnamon into a large bowl and make a well in the centre. Add the warm syrup mixture, the egg and milk, and beat well to mix thoroughly. Reserve about 1 tbsp of the chopped ginger and stir the rest into the cake mixture.
    6. Spoon about one-third of the cake mixture into the prepared tin and spread over the bottom. Top with about half the prune purée, spreading it into an even layer. Add another third of the cake mixture and spread out evenly, then spread the remaining prune purée over that. Finally, spoon the remaining cake mixture on top and smooth it out.
    7. Sprinkle the reserved chopped ginger over the surface of the cake. Bake for 1–1¼ hours or until well risen, golden brown and firm to the touch. Cool in the tin for about 10 minutes, then turn out onto a wire rack and leave to cool completely.
    8. Brush the top of the teabread with the stem ginger syrup, if using, then wrap in foil and store for at least 24 hours before slicing. The teabread will keep for up to a week.

    Each slice provides

    A, E, calcium

    Some more ideas

    *Simmer the prunes in apple juice rather than Earl Grey tea.
    *For a quicker version of this teabread, chop the prunes into small chunks and, instead of cooking them in the tea, simply stir them into the cake mixture with the ginger pieces. As this teabread will be less moist, reduce the baking time to about 1 hour.
    *To make peach and orange teabread, replace the prunes with ready-to-eat dried peaches and simmer them in orange juice rather than tea. Reduce the quantity of ginger to 50 g (1¾ oz) and add it all to the cake mixture with the finely grated zest of 1 orange.

    Plus points

    *Prunes provide useful amounts of iron, potassium and vitamin B6. They are also a high fibre food, naturally low in sodium and virtually fat free. Independent of the dietary fibre content, prunes are known to have a laxative effect and can be helpful in treating constipation.
    *Compared to other similar recipes, this teabread is a good choice for a healthy diet as it uses less sugar, due to the inclusion of naturally sweet prunes, and less fat.

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    Reviews in English (2)


    Doesn't sound too tasty but I had all the ingredients so gave it a go. Used ground ginger. Really, really good, though a little on the dry side. Definitely needs a cuppa but I will make it again  -  16 Aug 2015


    Do we have to leave it 24 hours before slicing? Why is that?!?!  -  03 Jul 2011