• 1 medium cabbage shredded
• 1 red or green pepper
• ½ small red onion or 2-3 spring onions
• 1 carrot
• Use your food processor to slice and grate the vegetables finely and then prepare the dressing
• ½ c mayonnaise or aoli
• ½ sour cream
• Grated rind and juice of two lemons
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp liquid honey
• 1 tbsp rice wine vinegar
• Freshly ground black pepper

Combine the ingredients for the dressing and mix into the coleslaw just before you are ready to eat.

• 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.