A Fruit a Month - Pomegranate

I am so partial to pomegranates. There is just something about them as a fruit.

So when A Fruit A Month was Pomegranate I just had to participate. A Fruit a Month was started by Maheswari of Beyond the Unusual. It's worth participating. Here are some of the fruits so far ;

* Banana
* Strawberry
* Pineapple
* Apple
* Lychee
* Watermelon
* Mango
* Papaya
* Peach
* Orange


That of course meant that I had a huge problem choosing what I wanted to do. I was going to try Melissa's suggestion of a red pepper dip that has pomegranate molasses and walnuts. That can be a cupcake project later on.

Pomegranates are so expensive when available otherwise I would have done something to feature the fruit. Those red arils are just so seductive aren't they?



As per usual I was so undecided about what I would do that I left it to the last minute - almost leaving no time at all to create and post something.

I decided to add the tartness of pomegranate juice with sweet dates and prunes.

The result is something a little different but worth a try. Had I more time I would have paired this with a pomegranate caramel sauce. I will be making this again so I can serve it with a pomegranate caramel sauce.

Best eaten warm as a pudding, otherwise if you want to serve it as a cupcake your tasters won't be disappointed.




Pomegranate Sticky Pudding

1 1/2 cup pomegranate juice
1 cup dates
1 cup prunes
3/4 cup brown sugar
1 tsp bi carb soda
2 eggs
125g / 1/2 cup butter
2 cups self raising flour
1/2 tsp cinnamon
1/2 tsp mixed spice

1. Combine pomegranate juice, dates, prunes and 1/2 cup brown sugar in a saucepan. Bring to boil and simmer for 5 minutes.
2. Add bi carb soda, the mixture will froth. Take saucepan off the heat. Stir mixture and set aside for 15 minutes to cool.
3. Preheat oven to 200 (375).
4. Grease 15 pudding (dariole) molds.
5. Sift four, cinnamon and mixed spice together.
6. Cream butter and remaining brown sugar for 3 minutes.
7. Add eggs one at a time. Beating well after each addition.
8. Starting with flour, alternately add flour and pomegranate mixture into butter mixture in three lots.
9. Evenly divide batter into pudding molds.
10. Bake in oven for 22-25 minutes or until toothpick comes out clean.
11. Serve warm with double cream and caramel sauce.

Makes 15



I made some honey cinnamon cream cheese frosting and served them as cupcakes. The honey cinnamon cream cheese really complimented the pomegranate, dates and prunes.