Food and Drink

At a first glance of the shape of this pudding you would think this recipe is a cake, I assure you that this is defiantly a pudding!

When you taste the beautiful warm sticky texture of this delightful prune recipe you will be convinced!

My prune pudding recipe must be eaten with a spoon for full effect of the 'mmmmmmmm'!

The flavours in my recipe blend and compliment each other just as well as the textures do. When you taste the wonderful pudding next to the golden almond crumble topping you will be dipping that spoon straight back into it for another mouthful! I personally ate 3/4 of one of my puddings once in one go! Not something I do often but this recipe really does taste so good.

You would never believe it when you taste this delicious prune pudding that it is low in fat....but really it is! Also this recipe uses no eggs and with a dairy free margarine in the almond crumble it would also be completely dairy free too. An easy recipe to put together with hardly any work in it at all which means less cleaning up time.

You could put this in the oven and it would be ready for after you finished eating your dinner.

Prunes do not get enough credit for the fantastic fruit that they are but it something that should be in every ones cupboard. They have great health benefits and are perfect in sweet recipes particularly and can be used as an alternative for sugar and moisture in recipes.

Give yourself a real tasty sweet treat and make my Delicious Prune Pudding Recipe, see for yourself how indulgent you can be even with low fat and healthy fruit ingredients.

Ingredients for my prune recipe

approx 1/2 Cup Couscous
Hot Water (just enough to cover the couscous)
1 small Tbsp Dark Molasses Sugar ( or dark brown)
2 Large Tbsp Honey (I used set honey)
1/2 tsp Cocoa Powder
2 tsp Soft Light Brown Sugar
Sprinkle Light Brown Sugar
Small Tin Prunes kept in friut juices(take out the seeds trying to keep the shape of the prune)
3 Small Slices White Danish Bread

Topping
1/2 cup Ground Almonds
1 tsp Low Fat Margarine
1 tsp Light Brown Soft Sugar
Powdered Sugar for Dusting

Getting Started...

Place your couscous into a baking bowl and cover with hot water to about 1-2 centimetres only. Leave for 2 minutes or until the couscous plumps up and soaks up all the water. Fluff up with a fork. Don't worry if you added to much water, when your couscous plumps up just drain it off and return it to the bowl.

Add your 2 Tbsp of honey and 1 small Tbsp of dark molasses sugar, mix well. Add your cocoa powder and mix well again.

Take your small tin of prunes and make sure to take out any seeds from the prunes, try not to spoil the prunes shape they will be soft and easy to take out (do check for seeds as they are very big and NEED to be removed). Add your prunes to your bowl and stir well making sure not to mash up your prunes.

Add your 2 Tbsp of light brown sugar and mix well. Now add your bread sprinkle with a large pinch of soft brown sugar, stir well.

Pour the prune juice into your mixture, stir well.

Grease and flour a round cake tin and pour in your pudding mixture. Shape it flat and even with a spoon.

For the almond crumble topping......

Place your almonds in a little bowl add your 1 tsp sugar and 1 tsp butter and mix together by rubbing the crumble between your fingers.

Take your almond crumble and sprinkle chunks of it alover the top of your prune pudding.

Place into a pre heated oven at 180C for 10 minutes only! Take out for a minute turn down the heat to 150C then return to the oven for 50 minutes. Maybe set a timer if you havn't tim eto watch the clock time.

When your pdding is cooked it will feel spongy to the touch and soft but firm, your almond crumble should be golden brown. Leave your prune pudding to cool for at least 20 minutes before you take it out of the cake tin. It can be taken out warm but not too hot!

If you have acake tin where the bottom does not come out you can take off your almond crumble then return it to the top of your pudding once you have removed it from the tin. :)

Dust with powdered sugar and serve. Enjoy Jeena's Prune Pudding Recipe with Almond Crumble Top. :)

'If you want to be truly indulgent you can serve my prune pudding with a little fresh cream'.

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" Word is out already that people are making this wonderful prune recipe !!! "

I have put a link below from a web visitor who has put this recipe to the test and the results were excellent, they were very impressed !

Click here for the easy cookbooks wonderful blog who has also made this recipe.

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Cooking with prunes is wonderful as they are so tasty and the health benefits are amazing.

Learn more about the "health benefits of prunes".

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See you again next time.

I love this recipe because it goes with so many different things, tastes so delicious and is quick and easy to cook. The golden potato and juicy green peppers are all this dish needs to give my cooked green pepper relish the delightful more-ish flavour that it has. You can have this recipe as a side relish or as a relish inside a sandwich, YUM! I serve my green pepper relish with my Easy Bean Burger Recipe very often, the two go together so well. We love this healthy side dish why not give it a go yourself. :)

Ingredients
1 Small Baking Potato
1 Large Green Pepper/Capsicum
Olive Oil
Salt and Pepper

Getting Started...

Peel your potato and grate it with a cheese grater. Dab the moisture out of it with kitchen paper of a clean tea towel. If you used kitchen paper make sure you do it gently and be sure there is no paper stuck to the potato.

Heat up a little frying pan with a little olive oil and add your potatoes. Keep cooking and stiring around the pan until it goes more yellow in colour.