California Prune Competition Winner Spends the Day Baking with Rosemary Shrager
The winner of our recent recipe competition, where entrants were invited to create their own California prune recipe, has spent the day cooking alongside celebrity chef Rosemary Shrager following her outstanding entry.
Amy, 33, entered her Prune Beef Wellington after testing it out on her sister, “I replaced some of the chopped mushrooms in the duxelle around the beef with California prunes. It worked! It was incredibly tasty.”
The use of California prunes is great news for home cooks who have a keen eye on calorie count and the refined sugar content of baked goods. California prunes can be used as a prune puree for a naturally sweet substitute in cakes, biscuits and pastries. Prune puree can replace up to 30% of the refined sugar in sweet recipes.
“I think the sweetness of the California prunes is a lovely contrast with the rich beef meat, and the salty pastry,” says Amy. “I was pleasantly surprised with how well they worked together.”
The competition was launched by Rosemary herself at her eponymous Cookery School in Royal Tunbridge Wells, in order to encourage people to cook healthy and indulgent dishes using this versatile and incredibly delicious super fruit.
“I was really excited about a competition that called for creativity and originality”, says Amy. “Of course, the thought of winning a cookery course with Rosemary Shrager was also enticing!”
Rosemary kicked off the day by welcoming the guests to her bread making masterclass and giving them a short introduction to the history of bread. She then spent the day with her students, teaching them the intricacies of bread baking.
“The day was a great experience – we had such a wonderful weekend and a fantastic day!” says Amy. “Rosemary was really lovely and exactly how you see her on TV, really down to earth but utterly bonkers in a wonderful way. I learnt a lot.”
“I have so much bread in my kitchen right now, I will be eating it all week – and I still want to make more!”