John's Recipe of the Month

Prune and Nut Tea Loaf

• 350g dried prunes - stoned and chopped
• 175g dark brown sugar
• 300ml Yorkshire tea (any tea will do but I like using Yorkshire tea) Make the tea quite strong and allow to go cold, if using tea leaves, make sure that you strain the leaves out. Mix the above together into a mixing bowl, cover and leave to macerate for at least 4 hours. I leave mine overnight. There should be very little tea left.
• 2 eggs - beaten
• 50g walnuts - broken
• 50g hazelnuts - crushed
• 225g self-raising flour - white or wholemeal

Makes 1 x 900g loaf

1Set oven to 180°C/Gas4.
2Lightly oil and line a 900g loaf tin.
3Using a rubber spatula and mix the eggs, nuts and flour together then add the tea & prune mixture. Mix thoroughly.
4Spoon the mixture into the prepared loaf tin.
5Bake in the centre of the oven for around 1½ hours, check after 1 hour, insert a skewer into the centre of the cake and when it comes out clean the cake is ready.
6Cool in the tin for 15 - 20 minutes, then empty on to a wire cake rack to cool completely.
7Serve with beaten Mascarpone or butter.