Gingerbread with California Prunes

Makes: 16Prep Time: 15 minutesCook Time: 40 minutes


  • 175g plain white flour
  • 100g porridge oats
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • 250g butter
  • 275g soft brown sugar
  • 1 thumb fresh ginger
  • 3 pieces candied ginger
  • 150g chopped California Prunes


  1. Place both flours, oats, soda and ground ginger into a food processor and blend for 30 seconds to fully incorporate the ingredients.
  2. Cut the butter into cubes and add to the mix, then pulse to allow the butter to mix in and create a crumble type texture.
  3. Add the sugar, both chopped gingers and finally the chopped California Prunes.
  4. Transfer the mixture into a bowl and using a metal spoon mix together. Pour the gingerbread mix out onto a non-stick baking tray lined with parchment paper. Gently spread out the mixture to cover the base, then bake in a pre-heated oven for 40-45 minutes at 160°C.
  5. When the gingerbread is baked leave to cool for 20 minutes before cutting into portions.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.