Prune puree is a smooth, dark paste with a rich, concentrated sweetness and a deep, almost caramel-like flavour. It’s made from prunes — dried European plums — that have been rehydrated and blended until smooth.
In baking, prune puree is often used as a fat replacer, standing in for butter or oil in cakes, brownies, and muffins. Its natural sugars and moisture help keep baked goods soft and dense. It also works as a binding agent in energy balls and bliss bars.
Beyond baking, prune puree can be stirred into porridge, swirled through yoghurt, or used as the base for sticky glazes on roasted meats like pork or duck.
How it's made
Nutrition (per 100g)
2 tbsp is about 36 g — roughly 90 kcal of this.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
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Where this data comes from
USDA
SR Legacy
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Where to next
Your household's take
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