Prune and pineapple Cake Pudding

1 cup prunes, pitted, soaked 1 hour in boiling water, drain and puree

1/2 cup pineapple, unsweetened, pureed

1 cup water

1 1/2 cups stoneground wholemeal

1 tablespoon unprocessed bran

2 egg whites, yolks discarded 1/2 teaspoon ginger

Stand the prunes and pineapple in the water for about 30 minutes.

Add all the remaining ingredients, combine and mix well. Spoon into 1/2 medium-sized, microwave-safe dish lined with non-stick paper.

Do not cover.

Microwave on high for 8 minutes Test the cake with 1/2 wooden tooth pick to see if it is cooked. Allow to stand for 1/2 further 5 minutes. Remove the non-stick lining from the cake. This may be served hot as 1/2 pudding with 1/2 sweet white sauce (117). Serves 4 to 6

Prune and pineapple Cake Pudding Photo Gallery



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