Apple and Prune Tea Bread

Denise Phillips


This is a delicious fruit tea loaf that is perfect over Yom Tov when extra friends and family arrive for an informal gathering.

It is also ideal when breaking the fast with a cup of tea. Packed with fruit and sweetened with honey, you will want to make this again and again as it becomes a great family favourite. Granny Smith apples are a favourite of mine as they are crisp, juicy and do not oxidise as fast as other apples.

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Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Makes: 1 loaf

Ingredients
4 eating apples e.g. Granny Smith - peeled, cored and thinly sliced

1 tbsp vegetable oil, to grease the tin
100g ready to eat pitted prunes, roughly chopped
50g dried apricots, roughly chopped
150g light brown muscavado sugar
100g margarine
125g clear honey
300g self-raising flour
1 tsp baking powder
1 tsp cinnamon
2 large eggs

Glaze: 1 tbsp honey, warmed

Method
1) Line and grease a 1.2 litre loaf tin.
2) Place the margarine, honey and sugar in a saucepan and heat until melted. Transfer to a large mixing bowl.
3) Preheat the oven to 180C/350F.
4) Add the prunes, apricots, apples, flour, baking powder, cinnamon and eggs to the mixing bowl. Combine well.
5) Transfer to the prepared loaf tin.
6) Bake for 1 - 1 1/4 hours or until firm and a skewer inserted into the centre comes out clean.
7) Leave to cool in the tin. Glaze with a little warmed honey over the top.

To store, cover with cling film or place in an airtight container for up to 3 days.

Next week's recipe: Cold borsht
Next cookery class: Wed 6 October: New ways with salmon (10am-1.30pm)
Call Denise on 01923 836 456 or log into www.jewishcookery.com