Walnut and Prune Shortcake

Preparation info
  • Serves


    • Difficulty


Appears in
Sweet Dreams

By Josceline Dimbleby

Published 1985

  • About

I make this in a heart-shaped cake tin (mine is 7½ inches (19 cm) across at the widest point). You can, of course, use a normal 6–7-inch (15–18 cm) cake tin, but with its glossy top of prunes and walnuts the heart looks particularly good.


For the crust

  • 5 oz (150 g) plain flour
  • ½ teaspoon (2.5


Butter the cake tin and preheat the oven. Put the flour, salt, brown sugar, finely chopped walnuts and orange rind into a bowl and mix together. Add the butter and work in with your fingers. Gather the mixture up (it will be a bit sticky) and press lightly, but evenly, into the prepared tin. Prick all over with a fork and