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275 g
1/2
teaspoon
75 g
50 g
25 g
1
100 ml
50 g
75 g |
whole
wheat self raising flour
ground
allspice
hard
margarine
light
Muscovado sugar
dried
prune flakes
egg
milk
sultanas
pre-soaked
prunes, pitted and chopped
milk, for
brushing
salt |
Method :
-
Sift together
the flour, salt and spices and rub in the margarine to make crumbs.
-
Stir
in the sugar and prune flakes.
-
Lightly beat the egg and milk and beat in to the dry ingredients to
from a dough.
-
Place
half the dough in a greased 2 lb (900 g) loaf tin, level the top and
cover with the sultanas and chopped prunes.
-
Cover
with the remaining dough, level the top and brush with milk.
-
Bake
in the oven at 375oF (190oC), Gas 5 for 50
minutes.
-
Partly
cool in the tin.
-
Turn
the loaf out on to a wire rack to cool.
-
When
completely cold wrap in foil and store for 2-3 days before serving.
Makes one
2 lb (900 g) loaf
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