Prune Tea Loaf
Deliciously Rich & Sticky Prune Tea Loaf
Don’t ask me why but I’ve been hankering after cake all week and I woke up this morning with one mission – to make something sweet and indulgent. I’m not a great fan of fancy cakes, preferring good old fashioned fruit cakes and tea loaves like the ones my granny used to make. They’re always so yummy with a cup of tea and they keep well, so you can bring one out if anyone calls around.
With Tea Loaf in mind I set about looking through my various note books and came across a Prune Tea Loaf recipe that looked promising, but it needed bringing up to date. I needed to cut as much unnecessary processed ingredients and if I could make it totally plant based that would be even better.
Prunes help the body absorb vitamins and minerals
Sadly, Prunes have rather gone out of fashion these days and are invariable the source of fun being associated with old ladies and digestive problems. But the humble prune is a power house of goodness, albeit not a very attractive looking one.
Prunes are also really high in Vitamin K, providing 74% of the recommended daily amount. They count as one our five a day you can take break from green veg once in a while.
As I said, I found an old recipe which I wanted to bring up to date so here’s what I did.
I swapped the self raising flour for spelt as this ancient grain is better in terms of nutritional value and digestability. Unlike common wheat, the gluten in spelt is water soluble and degraded by heat and is easily broken down by the action of mixing it. It tends to be a thirsty grain so I needed to add more liquid content to counter this but that was easily done by the addition of soya milk. Seeing as I had decided to play around with the recipe I then decided to go the whole hog and make it vegan as well and decided upon subsituting the egg for cornflour as I was already using raising agents in the form of baking powder and baking soda so I just needed a binding agent and the addition of milk to the recipe countered the lack of liquid in egg.
The original recipe called for the grated zest of a clementine which I didn’t have, but looking round I spied a Lime sitting in with the basket of Lemons on the kitchen counter. ‘Could I substitute orange for lime?’ I asked myself. The answer was yes and I did. To be honest there’s only a slight hint of lime in the background and I think next time I may add a little of the juice for good measure.
So here we have my Deliciously Rich Vegan friendly Prune Tea Loaf – hope you enjoy.
If you make it we’d love to hear from you and see your pictures too. Post them to Instagram and tag us @thinkhealthful
Deliciously Rich Prune Tea Loaf
Step One Ingredients
- 225 g Pitted Prunes
- 100 g Soft Brown Sugar
- 175 ml Hot Strong Tea Use 2-3 teabags
- 40 g Vegan spread
- 1/2 tsp Bi-Carbonate of Soda
- 2 tsp Mixed Spice
- 1 Lime - finely grated Zest of
Step 2 Ingredients`
- 175 g Wholemeal Spelt Flour
- 2 tsp Baking Powder
- 2 tbsp Cornflour
- 1/4 cup Soya Milk or any other plant based
- 1 tsp Mixed Spice
- Put all of the step one ingredients into a pan and bring to the boil, then turn down and simmer for 10 minutes. Don't worry if they all bubble up like crazy it's the Bi-carbonate of soda and things will die down to leave a rich sticky prune syrup. Set aside to cool
- When the prunes are cool: - Preheat Oven to 150C / Gas Mark 2 Line a Loaf tin with grease-proof paper or ready made liner
- In a fairly large bowl mix together the spelt flour, baking powder, cornflour and mixed spice making sure they are well combined. Add the prunes and sugar to the flour mix along with the soya milk and stir well making sure all of the flour is mixed in. You may need to add a little more milk if the mix is too stiff or the flour won't blend in.
- Pour the mixture into the prepared loaf tin and put in the middle of the oven for 30 minutes
- After 30 minutes cover with foil and cook for a further 30 minutes, checking 5 minutes before the end. It is done when you can stick a toothpick into the centre and there is no wet batter left on it.
- Put the tin onto a wire tray and leave to cool in the tin for 10 minutes before removing to finish cooling.