Walnut and Prune Shortcake

Name: Walnut and Prune Shortcake
Yield: Serves 6–8
Ingredients: 4 tablespoons (4 x 15 ml spoon) redcurrant or crab-apple jelly; ½ oz (15 g) walnut pieces; 6–7 oz (175–200 g) pitted prunes; finely grated rind of 1 orange; 2 oz (50 g) walnuts, chopped finely; 1½ oz (40 g) soft pale brown sugar; ½ teaspoon (2.5 ml spoon) salt; 1 egg; 1 oz (25 g) caster sugar; 4 oz (100 g) cream cheese; 4 oz (100 g) soft butter, plus extra for greasing; 5 oz (150 g) plain flour

Preparation info

Serves
6–8

Difficulty
Medium

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.

Ingredients

For the crust

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

Cake
Vegetarian

Method

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