Prunes replace some of the fat in this unusual dessert.
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50 g (1¾ oz) ready-to-eat stoned prunes
150 g (5½ oz) carrots, grated
100 g (3½ oz) natural dates, chopped
125 g (4½ oz) raisins or sultanas
40 g (1½ oz) butter, diced
75 g (2¾ oz) canned crushed pineapple, well drained
75 g (2¾ oz) brown sugar
½ teaspoon bicarbonate of soda
Vegetable oil for greasing
75 g (2¾ oz) self-raising white flour
75 g (2¾ oz) plain wholemeal flour
½ teaspoon ground mixed spice
4 teaspoons brandy or rum
To serve: low-fat Greek yoghurt, optional
Method Prep:20min › Cook:35min › Ready in:55min
Purée the prunes to a smooth paste using a food processor or hand-held mixer. Place the prune paste in a large saucepan with the carrots, dates and raisins or suItanas. Stir in the butter, pineapple, sugar and 125 ml (4 fl oz) of water.
Place the pan over a high heat and bring the mixture to the boil, stirring frequently, then reduce the heat and simmer, covered, for 5 minutes.
Remove the pan from the heat, stir in the bicarbonate of soda and set the mixture aside to cool for about 15 minutes.
Meanwhile, heat the oven to 180°C (350°F, gas mark 4) and place a baking sheet in the centre to warm. Using a pastry brush, grease six 150 ml (5 fl oz) ramekins or pudding tins with the vegetable oil.
Sift the flours and mixed spice together, then stir them into the fruit mixture with the egg, brandy or rum and any bran left in the sieve. Divide the mixture between the ramekins or tins and place them on the baking sheet. Bake for 25-30 minutes until the puddings have browned, risen slightly and a skewer inserted in the centre of each comes out clean.
Leave the puddings to stand for 5 minutes after baking. To remove them from the ramekins or tins, run a round-bladed knife around the edge of each pudding and carefully shake it out onto a plate. Serve with a little low-fat Greek yoghurt on the side, if you like.