This malted prune loaf is very simple to make, soft and sticky, and full of wholesome prunes and barley malt. In fact, it contains no fewer than six portions of prunes (according to NHS portion guidance).
It’s also relatively low in fat and added sugar.
Prunes are associated not only with a healthy digestion, but with reducing cholesterol and lowering the risk of osteoporosis. They’re also an excellent source of vitamin B6 and a decent source of iron.
Irrespective of their health credentials, the mild fruity caramel flavour of prunes works really well alongside the malt and vanilla flavours in this sticky loaf.
You do need to cut them up a bit so that the cake mixture can support them while baking, but don’t cut them too small and there will be lovely big chunks of juicy prunes distributed throughout.
malted prune loaf…
ingredients
- 180 g soft prunes
- 100 g barley malt syrup
- 2 tsp vanilla extract
- 60 g vegan margarine
- 80 g unrefined brown sugar
- 300 g plain white/unbleached flour
- 1 tsp bicarbonate of soda
method
- Set the oven to 180°C/360°F and lightly oil and line a standard 2 lb loaf tin.
- Chop the prunes (quarters should be small enough unless they’re exceptionally large), and place them in a pan with 300 ml of water, the barley malt, vanilla extract, margarine and sugar.
- Warm the mixture over a low heat, stirring, just until the margarine has melted. Remove from the heat and set aside. (You could also do this in the microwave, taking care not to overheat the mixture.)
- Sift the flour and bicarbonate of soda into a large bowl.
- Pour the prune and liquid mixture into the flour gradually, stirring as you go to create a fairy runny cake batter. Don’t over-stir – it doesn’t have to be completely smooth.
- Transfer the mixture to the tin – it will fill it most of the way up – and bake for around an hour. Check with a skewer that it is cooked through.
- Allow to cool. The loaf will store well for a few days in an airtight tin.
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