Rock cakes are a traditional British bake and they are one of the easiest to make. Craggy lumps of stiff cake dough are mounded onto a baking tray and bunged in the oven. The result are these scrumptious little morsels that look a bit like rocks. If you’ve never had them before, don’t worry, they are not rock-like in texture. They are in fact crumbly and utterly delicious. These sultana and prune rock cakes are a variation of the classic bake, but you can use whatever dried fruit you like.
Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could. These black chickpea & red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. Served with caramelised onions, tomatoes & chilli, they are truly hard to beat.
Prunes and chocolate is a winning, but often overlooked combination. These spiced prune chocolate pots with amaretto are a particularly indulgent way to eat them. They make for a sumptuous dessert and are ideal dinner party fare. With flavours of orange, clove, nutmeg and allspice as well as amaretto, they would also make a good alternative dessert to Christmas pudding during the festive season.
Vegan porridge made with oats and prunes for sweetness. Crunchy nuts and warming cinnamon give additional flavour, nutrition and texture to this healthy prune porridge.
Summer finally arrived a couple of weeks ago and cooking, especially cakes, suddenly didn’t seem quite so appealing. I had, however, a Transition meeting to attend that Monday evening where we were all meant to bring along some food to share. So despite the heat on Sunday, I made a cake – a prune cake from Unwrapped – it sounded rather yummy and smelled wonderful.
- Melted 125g unsalted butter together with, 100g Maya Gold, 2 tbsp treacle and 3oz muscovado sugar in a pan.
- Sifted 175g flour (half wholemeal, half white), 1 tsp bicarb of soda, 2 tsp ground ginger & 1 tsp cinnamon into a bowl.
- Snipped 125g pitted prunes into pieces and tossed in flour.
- Made a well in the centre, poured in chocolate mixture and stirred.
- Beat in 1 duck egg.
- Stirred in 100g Greek yogurt and 50g water (recipe stated 150g buttermilk).
- Poured into a 2lb loaf thingie and baked at 160C for 50 mins.