Name: Treacle, Prune and Walnut Loaf
Ingredients: 6 oz Self-raising wholemeal flour; 6 oz Plain flour; 1/2 ts Bicarbonate of soda; 1/2 ts Salt; 2 oz Walnuts; roughly chopped; 3 oz Prunes; stoned and roughly chopped; 2 tb Black treacle; 9 fl Buttermilk

Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy			1	Loaf

INGREDIENTS

6	oz	Self-raising wholemeal flour
6	oz	Plain flour
1/2	ts	Bicarbonate of soda
1/2	ts	Salt
2	oz	Walnuts; roughly chopped
3	oz	Prunes; stoned and roughly chopped
2	tb	Black treacle
9	fl	Buttermilk

INSTRUCTIONS

Here's a selection from the BBC Good Food Guide Nov. 96
This bread is delicious served with a mature Cheddar or salty blue cheese
or so they say :-)
1. Prehet oven to 200C/400F/Gas 6. Grease and line the base of a 450g/1lb
loaf tin. Mix together the flours, bicarbonate of soda and salt in abowl.
Mix well with your fingers to ensure distribution of bicarbonate. Mix in
the walnuts and prunes
2. Stir the treacle into the buttermilk until it has dissolved. Make a well
in the centre of the dry ingredients; tip in the buttermilk mixture and mix
quickly to form a soft dough.
3. Turn into the preheated tin and bake for 30-35 mins until the loaf is
well risen and firm to the touch. Cool on a wire rack.
Fanovens preheat at 180C for 5 mins, then cook for 30 mins.
Posted to FOODWINE Digest  by Jane O'Brien <jayohbee@IOL.IE> on Jan 13,
1998

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