Prune Bread

I grew up with my Granny's irresistible plum bread. We slathered it with butter and ate it with fresh fruit. Perfect for afternoon tea.

1 cup dried plums (prunes), pitted, coarsely chopped
¾ cup water
2 Tbsp. + ¾ cup sugar, divided
2 Tbsp. shortening
1 large egg, room temperature
2 cups all-purpose flour, unbleached
2 tsp. baking powder
1 tsp. baking soda
½ tsp. kosher or sea salt
2 Tbsp. coarse sugar

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

In a small saucepan, combine dried plums, water and 2 Tbsp. sugar. Bring to a simmer over medium heat for 1 minute. Remove from heat; let stand until plumped, about 10 minutes. Drain plums, reserving fruit and liquid. Measure liquid, adding enough water to yield ½ cup.

Cream shortening and remaining sugar until light and fluffy, about 4 minutes. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to creamed mixture alternately with cooking liquid; fold in cooled dried plums (batter will be thick).

Transfer batter to a greased 8x4" loaf pan. Sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out with moist crumbs, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Makes 1 loaf, 12 slices.

Cook's Notes:

• If dried plums (prunes) aren't to your liking, try substituting dried apricots.
• Add a little lemon zest to softened butter and slather on top.

Nutrition: 1 slice: 202 calories, 3g fat (1g saturated fat), 16mg cholesterol, 291mg sodium, 41g carbohydrate (21g sugars, 1g fiber), 3g protein.