California Prunes are delighted to announce that they are working with Great British Bake Off winner Frances Quinn, who is devising two exclusive and exciting new recipes – each with Frances’ signature creative twist.
After achieving success and national recognition from the hit BBC TV programme ‘The Great British Bake Off’, Frances was attracted to California Prunes when she sampled them while demonstrating at the BBC Good Food Show at the NEC in November.
The versatility and flavour of California Prunes inspired Frances to create her first recipe – perfectly timed for the children’s Easter holidays.
The California Prune Panda Scones – which are perfect for parents and children to make together, are also a great way to encourage youngsters to eat fruit.
Frances has produced a step by step video guide to demonstrate the Prune Panda Scones which launches April 1 on California Prunes’ You Tube channel.
“California Prunes are naturally very sweet which means that you can substitute sugar for prunes in baking or mix both together for a healthier recipe. Also, I was interested to discover that just three prunes count as one of your five a day, and that is exactly how many is included in one of my Panda Scones, so you’re well on your way!”
Frances will also demonstrate the California Prune Panda Scone at The Bakery Theatre of the UK’s popular Cake and Bake Show in Manchester from 4-6 April 2014 – which attracts 30,000 visitors and includes demonstrations from the UK’s leading celebrity bakers and chefs.
Nine million viewers saw Frances become the inimitable winner of the hugely successful programme last year, and she is set to reach new heights with her unique and unforgettable products thanks to her keen eye for design and creativity. Frances is busy creating a second recipe for California Prunes, which promises to be yet another sensational and successful addition to the California prune repertoire.
“I enjoy being able to embrace all my ideas and I’m hugely inspired by new and interesting foods. I enjoy being creative with my work and I have lots of opportunities now to embrace my passion for both baking and design in one,” she adds.
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