I had a packet of prunes in the pantry about to expire in a few weeks and I am not a 'prune from the packet' kinda person, but I don't like waste. The search continued to find a recipe that would use them up in a delicious dish. I searched books and websites and the old faithful taste came through AGAIN (love this site).
So here is the recipe for the 'Spiced Prune Buttermilk Loaf'.
Ingredients (serves 8)
- 3/4 cup (150g) pitted prunes, finely chopped
- 1 cup buttermilk
- 125g butter, softened
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 2 cups self-raising flour
- pinch salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- whipped thickened cream, to serve
Crumble topping (this MAKES it)
- 1/3 cup plain flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 50g butter, chopped
Combine prunes and 1/2 cup buttermilk in a bowl. Set aside for 1 hour to soak.
Make crumble topping: Combine flour, brown sugar, cinnamon and butter in a food processor. Process until mixture resembles coarse breadcrumbs.
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
Using electric beaters, cream butter, caster sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flour, salt, cinnamon, nutmeg and allspice over butter mixture. Using a large metal spoon, fold in flour mixture, remaining 1/2 cup buttermilk and prune mixture, 1 at a time. Spoon into prepared pan. Sprinkle crumble over loaf. Bake for 55 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Serve with cream.
I also added a generous amount (maybe 1/2 cup of brown sugar to the mix before ppouring into the tin to add a subtle caramel touch.