Prune tea loaf
Ingredients
- 200 g/7oz prunes Agen ones are best
- 2-4 tbsp Armagnac
- 2 eggs
- 100 g/3½oz brown soft sugar
- 250 g/9oz self raising flour
- 75 ml/2⅔fl oz milk
Instructions
- Preheat the oven to 170ºC/325ºF/Gas mark 3
- Grease & line a 900g/2lb loaf tin
- De-stone and roughly chop the prunes and put them into a medium-sized mixing bowl
- Pour the Armagnac over the prunes - it should just about cover all the fruit
- Cover with a reusable food cover for about half an hour to allow the fruit to absorb the liquid
- In a measuring jug, lightly beat the eggs before adding them to the soaked prunes and any un-absorbed liquid
- Add the sugar and flour and combine well
- Mix in the milk to loosen the batter
- Spoon evenly into the lined loaf tin and sprinkle a little granulated sugar evenly over the top
- Bake for 45 minutes or until an inserted skewer comes away clean
- Leave the loaf in its tin to cool for 5 minutes before turning it out on to a wire rack
The loaf will keep for a couple of weeks (if it lasts that long!) if wrapped in baking parchment and kept in an airtight container in a cool place