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Ingredients

• 1 tbsp active dry yeast
• 2 fl oz/ 65ml lukewarm milk
• 2 fl oz/ 65 ml lukewarm water
• 2 oz/ 55grams caster sugar
• ½ tsp salt
• 1 egg
• 2 oz/ 55g butter, at room temperature
• 15 oz-1 lb 2 oz (420-500 g) plain flour
• 1 egg beaten with 2 tsp water for glazing
• Filling:
• 7 oz (200g) cooked prunes (I used dates)
• 2 tsp lemon rind
• 1 tsp orange rind
• ¼ tsp grated nutmeg ( I used cinnamon)
• 1 ½ oz/ 45 grams butter, melted
• 2 0z/ 55 grams walnuts, chopped
• 2 tbsp caster sugar ( I didn’t use it as dates have enough sugar)

Description

The Original Recipe Called For Prunes Instead Of Bread…I Preferred Using Dates. Keep Those Slices In An Airtight Container For Up To 2 Days And Just Roast Them In A Preheated Oven For 10 Minutes. From Flip Cook Baking By CAROLE CLEMENTS.

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