Apricot and Prune Teabread recipe
information
255 Calories per slice
ingredients
275 g (10 oz) granary flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons mixed spice
75 g (3 oz) butter
100 g (4 oz) ready to eat prunes, stoned and chopped
75 g (3 oz) unsalted peanuts, roughly chopped
75 g (3 oz) soft brown sugar
100 g (4 oz) dried apricots, chopped
200 ml (7 fl oz) fresh milk
1 egg, beaten
2 1/2 teaspoons baking powder
1 1/2 teaspoons mixed spice
75 g (3 oz) butter
100 g (4 oz) ready to eat prunes, stoned and chopped
75 g (3 oz) unsalted peanuts, roughly chopped
75 g (3 oz) soft brown sugar
100 g (4 oz) dried apricots, chopped
200 ml (7 fl oz) fresh milk
1 egg, beaten
method
1. Place the flour, baking powder and mixed spice in a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Stir in the prunes, peanuts, sugar and apricots. Add the milk and the egg, mix well.
3. Turn into a greased 900 g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 1 hour until an inserted skewer comes out clean. Leave to cool in the tin.
2. Stir in the prunes, peanuts, sugar and apricots. Add the milk and the egg, mix well.
3. Turn into a greased 900 g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 1 hour until an inserted skewer comes out clean. Leave to cool in the tin.
serving amount
serves 12
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