This teabread is glazed with a sharp lemon syrup, which is also absorbed by the loaf.
Sift the flour, bicarbonate of soda, cream of tartar, mace and salt into a bowl. Stir in the lemon rind. Put the butter and honey into a saucepan and melt, stirring over a low heat and removing immediately they are liquid. Using a wooden spoon, stir the milk into the flour mixture, followed by the melted butter and honey, then the beaten egg. Mix thoroughly to make a smooth, soft dough. Fold in the chopped prunes. Spoon into a well-buttered
Bake at 160°C, 325°F, Gas Mark 3 for 40-50 minutes until well risen and firm to touch. Remove from the oven and pierce holes with a thin skewer right through the loaf at regular intervals all over. Strain the lemon juice into a saucepan, add the caster sugar, dissolve in the juice over a gentle heat and then boil rapidly for 2 minutes. Spoon the lemon syrup gradually all over the loaf, letting it seep in through the holes. Leave to cool in the tin. When almost cold, turn out, loosening the sides with a knife if necessary and cool completely on a wire rack.
© 1991 All rights reserved. Published by Websters International.