1 x 210g can Princes Ready to Eat Pitted Prunes

130g plain wholemeal flour

1tsp bicarbonate of soda

Pinch of salt

40g light soft brown sugar

1 large egg

Finely grated zest and juice of 1 small orange

4tbsp vegetable oil

80g Greek-style natural yogurt

50g clear honey

15g demerara sugar

Butter, for spreading

Ready To Eat Prunes Tea Bread

by Sue Ashworth
8 servings
20 minutes prep
35-40 cooking

It’s great to have a cake in the cupboard, so you can enjoy a slice with a cup of tea. This one is perfect!

Cook tips

Keep the cooled cake in an airtight tin and use within a week. Why not double the quantity and make two? Then you can freeze one of them.

Where can I buy Princes Ready to Eat Pitted Prunes?

Princes Ready to Eat Pitted Prunes are available at selected Tesco stores.

Nutritional information for this recipe

Calories Sugars Fat Saturated Fat Salt
per 87g 205 19g 7.1g 0.6g 0.46g
RI% 10% 21% 10% 3% 8%


  1. Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Grease and line a 500g loaf tin.
  2. Put the prunes into a sieve placed over a bowl, to capture 2tbsp of the juice. Chop the prunes roughly.
  3. Mix together the flour, bicarbonate of soda, salt and sugar in a mixing bowl.
  4. In a jug, beat the egg, then add the orange zest and juice, reserved prune juice, vegetable oil, yogurt and honey. Beat together.
  5. Tip the egg mixture into the flour mixture and stir together, but do not beat. Add the prunes and stir them through. Transfer to the prepared tin and sprinkle the demerara sugar over the surface.
  6. Bake for 35-40 minutes until firm. To check that the cake is cooked, insert a fine skewer – it should come out clean. If not, cook for a few more minutes. Cool in the tin for 15 minutes, then turn out and cool completely on a wire rack. Serve sliced and spread with butter.