Spicy Prune Loaf and California Prunes Review

I was recently sent some delicious California Prunes to try and to create a recipe with.  They are much moister than other prunes I have tried and make a great snack, not too many at once though. ;o)

Incorporating prunes in to your diet means that you can take advantage of the fact that they are:

High in fibre

Naturally fat free and saturated fat free

Packed full of essential nutrients including potassium, copper and vitamin K

Have a low GI index so release energy steadily over a longer period

Because California prunes are so juicy and indulgent, a prune puree can be used when baking in place of some of the butter – reducing the sugar, fat, saturated fat and calories in recipes, but maintaining all of the moisture.

California Prune Chocolate Brownies

(Reproduced with permission)

Butter 65g
Caster Sugar 160g
Eggs (whole Beaten) 45g
Melted Dark Chocolate 150g
Cocoa Powder (Belgian dark) 40g
Plain flour 175g
Baking Powder 2g
California Prune Puree 30g
Water 50g

Melt chocolate and add butter once fully melted over a previously boiled pan of water.  Sieve flour, sugar, cocoa and baking powder and add to mixing bowl.  Weigh eggs, water, prune puree and in the same container with a wooden spoon mix the flours and egg mixture until lump free.

Scrape mixing bowl thoroughly and add melted chocolate and butter.  Beat for a further 45 seconds and transfer mixture to an oiled, silicone paper baking tray.  Bake in a standard four sided baking tray for 45 minutes at 150C.

To make the California Prune Puree – 225g California stoned, ready-to-eat Prunes and 90ml water – Using a liquidiser blend the prunes with water until pureed. Makes 275g.

Spicy Prune Loaf

I created this recipe for an afternoon tea treat using some of the California Prunes I was sent.

150g pitted prunes, roughly chopped
250ml buttermilk
125g butter, softened
150g caster sugar
2 tsp vanilla extract
2 free range eggs
300g self-raising flour
1 tsp ground cinnamon
2 tsp mixed spice
Combine the chopped prunes with 125ml buttermilk in a non-metallic bowl. Set aside for 1 hour to soak.

Preheat your oven to 180°C. Line the base and sides of a large loaf tin with baking paper, allowing a decent overhang at both long ends.

Using electric beaters or a stand mixer, cream the butter, caster sugar and vanilla together until pale and fluffy. Add the eggs one at a time, beating well after each addition, adding a little flour if the mixture looks as though it may curdle.

Sift the flour, cinnamon and mixed spice into the creamed butter mixture.  Fold in flour mixture then the  remaining 125ml buttermilk and finally the soaked prune mixture.  Spoon the mixture into the prepared loaf tin. Bake for 60 - 70 minutes or until a skewer inserted into the centre comes out clean.  Leave the loaf to cool in the tin for about 15 minutes before turning out onto a wire rack to cool completely.



My daughters attacked the loaf and devoured it whilst it was still cooling.

You can also follow California Prunes on Twitter and find them on Facebook.

1 comment Cakes, Review, Snacks