- 1 cup (220 g) pitted prunes, coarsely chopped
- 100 ml strong Earl Grey tea, cooled
- 115 g unsalted butter
- ⅓ cup (80 g) soft brown sugar
- ¼ cup (90 g) golden syrup
- 2 cups (300 g) self–raising flour
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- 1 egg, beaten
- 90 ml low–fat milk
- ⅓ cup (75 g) glacé ginger, chopped
- Preheat the oven to 160°C.
- Use baking paper to line a large loaf tin measuring 23 × 13 × 6 cm.
- 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.
- Tip the prunes into a food processor or blender and process to a fairly smooth purée.
- Set aside.
- Place the butter, sugar and golden syrup in a saucepan and heat gently until just melted and smooth.
- Remove from the heat.
- 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 tablespoon of the chopped ginger and stir the rest into the cake mixture.
- 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 batter on top and smooth it out.
- 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.
- Wrap in foil and store for at least 24 hours before slicing.
- The teabread will keep for up to a week.
MAKES 1 LOAF, TO CUT INTO 12 SLICES
Preparation: 30-35 minutes
Cooking: 1-1½ hours