• 2 c water
• 3 c pitted prunes
• 2 tbsp baking soda
• 250 g softened butter
• 2 ½ sugar
• 2 eggs
• 2 tsp vanilla
• 3 c plain flour
• 2 ½ c diced apple

Topping:

• 1 ½ c soft brown sugar
• 125 g butter
• 2 c desiccated coconut
• 175 ml milk

Preheat the oven to 150 C and prepare the cake tin(s). Put the water and prunes in a pot and simmer gently until very tender. Remove from the heat and add the baking soda.

Cream the butter and sugar and then beat in the eggs one at a time and then the vanilla. Mix in the sifted dry ingredients, diced apple and then the prunes and liquid.

Pour the mixture into the tin(s) and bake until a skewer comes out clean. This may take up to an hour and a half depending on the size of the tin.

To make the topping combine all the ingredients in a saucepan and cook until melted. Spoon over the cake and then bake for a further 20 minutes or until golden brown.

• 3 cups of gluten free icing sugar
• ¾ cup cocoa powder
• 1 tsp salt
• 2 large egg whites
• 1 large egg
• 125 g dark chocolate, chopped
• 3 tbsp cacao nibs

Place the sugar, cocoa and salt in a bowl then add in the egg whites and egg and mix well.  Fold in the chocolate and cacao nibs.  Put heaped teaspoons full of the batter onto trays lined with baking paper.  Allow room for spreading.   Bake for about 15 mins at 180 C until the cookies are puffed, cracked and set around the edges.  Let the cookies cool (they will firm up) and then transfer to a rack.