Recipes: California Prunes

Love California Prunes? Try some of these great recipes at home.

California Prune and Apricot Flapjacks (pictured above)

Makes 8

Ingredients
75g California Prunes, chopped
150g rolled oats
2 tablespoon bran
100g light muscovado sugar
75g butter or margarine
50g clear honey
65g coconut flakes
50g dried ready to eat apricots, chopped

Method
1. Grease and line an 18cm (7") square cake tin.
2. Place the oats and bran in a mixing bowl.
3. Place sugar, butter and honey into a saucepan. Heat gently until melted.
4. Pour mixture into dry ingredients, stirring well. Stir in the coconut flakes, prunes and apricots. Pour into prepared tin.
5. Place in pre-heated oven at 190C (375 F) Mark 5 and bake for 20 minutes.
6. Score into 8 bars and leave to cool.

California Prune and Chocolate Brownies

Prunes-Sept11-03-590

Ingredients
30g California Prune Puree*
65g butter
160g caster sugar
1 egg, beaten
150g melted dark chocolate
40g cocoa powder
175g plain flour
2g baking powder
50ml water

Method
1. Grease and line an 18cm (7") square cake tin.
2. Melt the chocolate. Once it is fully melted add the butter.
3. Sieve the flour, sugar, cocoa and baking powder into a bowl and mix together.
4. Into the same bowl, add the beaten egg, water, California prune puree and mix the dry and wet ingredients together until smooth and well combined.
5. Add the melted chocolate and butter mixture.
6. Beat together until all the ingredients are well mixed and transfer the mixture into the greased and lined tin.
7. Bake for 45 minutes at 150°C

*How to make the California Prune Puree
It could not be easier; to make 275g of California Prune Puree, simply blend 225g of California Prunes and 90ml water in a liquidiser until pureed

California Prune and Orange Cupcakes

Prunes-Sept11-02-590

Makes 10
Prep time: 15 minutes
Cooking time: 14-16 minutes
You will need a muffin tray and cupcake cases.

Ingredients
70g Californian prunes (finely chopped)
110g unsalted butter (room temperature)
90g caster sugar
125g self-raising flour
2 large eggs (beaten)
Zest from 2 oranges

Method
1. Pre-heat oven to 170°C
2. Cream together the butter and sugar. Add the beaten egg and combine until light and fluffy.
3. Stir in the flour, orange zest and chopped California prunes and mix together.
4. Place the cupcake cases in the muffin tray and divide the mixture evenly.
5. Bake in the pre-heated oven for 14-16 minutes until cooked.
6. Place on a wire rack and allow to cool completely before decorating with either butter icing, fondant or frosting.