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