Prune and Orange Sundae Recipe

410 g/1 large can of prunes in natural juice, drained, reserving the juice
1 small orange
A pinch of mixed (apple-pie) spice
300 ml Greek-style Yoghurt (or use bought)

Crystallized (candied) orange slices, to decorate

Method:

Discard the stones (pits) from the prunes and finely chop half of them. Puree the remainder in a blender or food processor with 30 ml/2 tbsp of the reserved juice. Finely grate the orange rind and add to the puree with the mixed spice. Cut off all the rind and pith from the orange and chop the flesh. Mix with the chopped prunes. Lightly fold the prune puree into the yoghurt so it gives a marbled effect. Do not over-mix. Spoon a little of the chopped prunes and oranges into the base of four sundae dishes. Top with half the marbled yoghurt. Top with the remaining chopped fruit, then the remaining yoghurt mixture. Chill. Decorate with crystallized orange slices before serving.