Enjoy a picnic with prunes

When the sun shines why not head out for a picnic, embracing the fresh air, and maybe riding a bike to find the perfect picnic spot.

What comes to mind when you think of a picnic? Whether it’s sandwiches, sausage rolls or strawberries, we have dozens of recipes to inspire your next adventure.

Savoury Eccles Cakes with California Prunes

Created by California prune ambassador, Peter Sidwell, these savoury Eccles cakes lend themselves perfectly to the picnic basket. Lamb and California prunes come together in this simple-to-prepare pastry which can be eaten warm on a rainy-day indoor picnic or cold with some fresh salad during a summer walk.

 

Quinoa salad with California prunes

This spicy quinoa salad sits perfectly alongside the Eccles cake and Rosemary Shrager, another ambassador of California prunes, has treated us to this delightful salad that includes beetroot and feta cheese. Discover the recipe here. Mild Spicy Quinoa Salad with California Prunes & Feta

Mild Spicy Quinoa Picnic Salad with California Prunes & Feta

 

California Prune and Elderflower Cake

You can’t have a picnic without a tasty treat and we’ve been enjoying this elderflower and California prune cake before heading home.

California Prune & Elderflower Cake for your picnic

 

Ingredients:

  • 200g chopped California prunes
  • 225g butter at room temperature plus extra for greasing
  • 225g caster sugar
  • 225g self-raising flour
  • 4 eggs
  • Zest of 1 lemon

For the drizzle:

  • 5 tablespoons elderflower cordial
  • Juice of 1/2 lemon
  • 1 teaspoon caster sugar
  • 4 tablespoons runny icing
  • Elderflower to decorate

 

Method:

  1.  Pre heat oven to 180°C and lightly grease a 9 inch Bundt tin.
  2. Cream together the butter and sugar until light. Add the eggs, one at a time.
  3. Sieve in the flour and mix together.
  4. Stir through the lemon zest and chopped California prunes and pour into the greased tin.
  5. Place the tin on a baking tray and cook in the pre-heated oven for approx. 45 minutes or until cooked – an inserted skewer should come out clean.
  6. Once cooked remove from the oven. In a small bowl mix together the lemon juice, sugar and elderflower cordial.  If you have a syringe inject the cake all over with the drizzle while still warm and in the tin – otherwise prick all over with a skewer and pour the drizzle over.
  7. Allow the cake to cool completely in the tin and then turn it out onto a cake stand and drizzle with icing. (Mix icing sugar with a couple of drops of water to form a runny consistency- either use a couple of drops of yellow food colouring or leave white). Decorate with fresh elderflower before serving.

We hope this has given you some ideas for your next picnic and make sure you tag us on Twitter, Facebook and Instagram to show us where your perfect spot is to enjoy some food in the sun!