• 100g gluten free self-raising flour
• 100g reduced fat margarine
• 50g dark brown sugar
• 2 tablespoons prunes, chopped
• 125g of unsweetened apple puree
• 2 tablespoons black treacle
• 2 tablespoons dark rum
• 1 teaspoon gluten-free baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• icing sugar to dust - optional

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Soak the chopped prunes in the dark rum overnight or heat gently in a small saucepan until the liquid has been absorbed, then allow to cool.

Preheat the oven to 150C, 300F, Gas Mark 2

Mix together the dark brown sugar,  black treacle,  margarine, apple puree,  flour,  ground ginger,  ground cinnamon and  Gluten Free baking powder in a bowl using an electric whisk

Lightly grease and line a 20cm square mould or tin and pour in the mixture

Bake in the centre of a preheated oven for 35 minutes until firm to the touch. Remove from the oven and allow to cool slightly in the tin.

Serve warm dusted with icing sugar

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