Bake this simple prune and California raisin recipe by celebrity chef and Ideal Home Show guest, Rosemary Shrager, for your next afternoon tea.
Title image: Paul Winch-Furness
Moist and rich, this yummy fruit loaf by Rosemary Shrager is perfect to bake for a delectable breakfast or an afternoon treat. Easy and fast to make, top with butter and tuck in.
30 mins, plus steeping and proving time
- 460g strong bread flour
- 60g butter
- 42g fresh yeast
- ⅛ tsp salt 60g sugar
- 2 eggs
- 1 egg yolk
- 200ml water
- 700g sultanas, steeped overnight in water
- 10ml glycerine
- 500g prunes
- 110g walnuts, diced
- 30g stem ginger, chopped
- Preheat oven to 220°C/200°C fan/gas 5. Put the flour in a large bowl and rub the butter in with your fingertips, until the mixture resembles breadcrumbs.
- Add the fresh yeast, salt, sugar, eggs, egg yolk and enough of the water to make a soft dough. Mix with a spoon then knead very well for approximately 15 mins. Allow to sit covered with a cloth for around 20 mins.
- Tip in the sultanas and glycerine, prunes, walnuts and stem ginger, combine well again and allow to dough rest again for 40 mins. Divide the mixture into 4x1lb loaf tins and allow to rise for 2 hours approximately, then put into a pre-heated oven and bake for 40 mins until golden.