Chocolate Brownies With California Prunes...

Ingredient and Quantity
  • Butter 65g
  • Caster Sugar 160g
  • Eggs (whole Beaten) 45g
  • Melted Dark Chocolate 150g
  • Cocoa Powder (Belgian dark) 40g
  • Plain flour 175g
  • Baking Powder 2g
  • California Prune Puree 30g
  • Water 50g
  1. Melt chocolate and add butter once fully melted over a previously boiled pan of water.
  2. Sieve flour, sugar, cocoa and baking powder and add to mixing bowl.
  3. Weigh eggs, water, prune puree and in the same container.
  4. With a wooden spoon mix the flours and egg mixture until lump free.
  5. Scrape mixing bowl thoroughly and add melted chocolate and butter.
  6. Beat for a further 45 seconds and transfer mixture to an oiled, silicone paper baking tray.
  7. Bake in a standard four sided baking tray for 45 minutes at 150 degrees
To make the California Prune Puree
  • 225g California stoned, ready-to-eat Prunes and 90ml water – Using a liquidiser blend the prunes with water until pureed. Makes 275g.
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California Prunes Smoothie And Salad...

 California Prune and Mango Smoothie

Serves 6
Preparation time 10 mins

You will need
  • 1 orange
  • 1 mango stoned, peeled and chopped
  • 5 (50g) California prunes roughly chopped
  • 100g low fat natural yoghurt
  • 200ml semi-skimmed milk
  • Grate the rind of the orange then cut off the peel and cut into segments – do this over a bowl to catch the juice. 
  • Place the orange rind and segments in a liquidiser with the remaining ingredients, including the juice, and whiz until smooth.
  • Pour into 2 glasses and drink immediately.
nutrition per serving

  • 179 kcal
  • protein 7.8g
  • carbohydrate 33.6g
  • fat 2.5g
  • saturated fat 1.4g
  • fibre 4.6g
  • sugar 33g
  • salt 0.8g

Broad Bean, Watercress, Feta and California Prune Salad

Serves 4
Preparation time  25 mins

  • 275g shelled broad beans
  • 50g watercress
  • 100g mange tout roughly chopped
  • 100g California prunes halved
  • 30g pecan nuts roughly chopped
  • 175g feta cheese
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey
  • Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain. 
  • The broad beans can be eaten like this but are nicer if the tough outer skins are removed. Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese.
  • Whisk together the remaining ingredients and sprinkle over the salad.
nutrition per serving

  • 415 kcal
  • protein 27.5g
  • carbohydrate 34.9g
  • fat 19.3g
  • saturated fat 7.2g
  • fibre 21.7g
  • sugar 16.3g
  • salt 0.6g

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