This is a combination of a loaf and a cake, due to its light texture. It’s packed with wholesome goodness, and is delicious on its own or spread with a little butter at breakfast, as an afternoon treat or in a lunchbox.
Once made, it will last a good few days in an airtight container or can be frozen for up to 3 months.
Makes 1 small loaf
WHAT YOU NEED
100g/3½ oz/¾ cup prunes, chopped
50ml/2 fl oz/¼ cup strong black tea, hot
3 tbsp rapeseed (canola), sunflower or olive oil
1 egg, beaten
50g/1¾ oz/ ¼ cup natural yoghurt
50g/1¾ oz/ ¼ cup honey
2 tsp black treacle (molasses)
150g/5½ oz/1 cup wholemeal (whole) spelt flour
1 tsp bicarbonate of (baking) soda
1 tbsp demerara (turbinado) sugar
WHAT TO DO
Heat the oven to 180°C/160°C fan/350°F/gas 4.
Line a 450g/1 lb loaf tin with baking parchment, or if it is non-stick, just rub a little oil around the inside.
Put the prunes in a small bowl and pour over the tea. Leave to soak for 10 minutes.
In a large bowl, beat together the oil, egg, yoghurt, honey and treacle until you have a smooth batter. Add the flour and bicarbonate of soda, then mix well. Finally, stir in the prunes and any remaining tea that hasn’t soaked into the prunes.
Spoon the mixture into the loaf tin and scatter over the demerara sugar. Bake for 35 minutes or until a skewer comes out clean when inserted in the centre of the loaf.
Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Flexible
Gluten-free: you can do a straight swap and use buckwheat flour instead of spelt flour.
Vegan: as a vegan alternative to 1 egg, mix 1 tablespoon ground flaxseed with 3 tablespoons cold water and leave to thicken for 10 minutes, use in the same way as the egg. A plant-based unsweetened yoghurt can be swapped for the natural yoghurt, and use agave or maple syrup instead of honey.
Flavour swap: for a festive Christmas loaf, use whisky instead of tea and add ½ teaspoon mixed (apple pie) spice and the finely grated zest of ½ orange to the mixture.
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