75 g (3 oz) ready-to-eat semi-dried prunes, chopped
75 g (3 oz) shop-bought apple purée
1 tablespoon runny honey, plus extra to serve
about 50 ml (2 fl oz) apple juice, plus extra for brushing
250 g (8 oz) plain flour, plus extra for dusting
1/4 teaspoon salt
1 teaspoon bicarbonate of soda
2 teaspoons cream of tartar
1/2 teaspoon mixed spice
50 g (2 oz) unsalted butter, softened
1 large egg, lightly beaten
Greek yogurt and honey, to serve
Line a large baking sheet with nonstick baking paper. Place the prunes, apple purée, honey and apple juice in a bowl. Stir together, then set aside.
Sift the flour, salt, bicarbonate of soda, cream of tartar and mixed spice into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the egg. Add the prune and apple mixture and mix to form a soft but not sticky dough, adding a little extra apple juice if necessary.
Turn the dough out on to a floured surface and shape into a 20 cm (8 inch) circle, then cut into 8 wedges. Place on the prepared baking sheet and brush with extra apple juice.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 12 minutes, or until risen and golden. Transfer to a wire rack to cool slightly, then serve warm with Greek yogurt and honey.