Apricot and Prune Teabread
Granary flour is malted brown flour with malted wheat flakes.
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- Average budget
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Ingredients
- Serves: 12
- 275 Gram Granary flour (10 oz)
- 2 1/2 Teaspoon Baking powder
- 1 1/2 Teaspoon Ground mixed spice
- 75 Gram Butter (3 oz)
- 100 Gram Ready to eat prunes, stoned and chopped (3 1/2 oz)
- 75 Gram Unsalted peanuts, roughly chopped (3 oz)
- 75 Gram Soft brown sugar (3 oz)
- 100 Gram Dried apricots, chopped (3 1/2 oz)
- 200 ml Milk (7 fl oz)
- 1 Egg, beaten
Preparation
Step 1
Makes 12 slices
Place the flour, baking powder and mixed spice in a bowl.
Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the prunes, peanuts, sugar and apricots.
Add the milk and the egg, mix well.
Turn into a greased 900g (2 lb) loaf tin and bake at 180 °C / 350 °F / Gas 4 for 1 hour until an inserted skewer comes out clean.
Leave to cool in the tin.