Instructions
1 Put the prunes in a small pan with the Armagnac or brandy and warm over a medium heat, until just simmering, then set aside. Grease six baba or dariole moulds or a muffin tin with a little oil, then dust with flour.
2 Put the yeast in a bowl with the milk and ½ teaspoon of the caster sugar. Set aside for 10 min or until frothy. Meanwhile, sift the flour into a large bowl. Make a well in the centre and add the egg, low-fat spread, remaining sugar and the yeast mixture. Mix together with a table knife to make a soft dough. Turn out on to a lightly floured surface and knead for about 10 min, until smooth and elastic.
3 Using a slotted spoon, add the prunes to the dough and knead in (reserve the Armagnac syrup). Divide the dough into six even-size pieces and roll into balls. Put one ball into each of the moulds and put in a large roasting tin. Cover the tin with lightly greased clingfilm and leave in a warm place for 2 hours, or until well risen.
4 Preheat the oven to 190°C/fan 170°C/gas 5. Remove the clingfilm and bake the babas for 25 min, until golden and springy to the touch. Meanwhile, make the syrup: put the sugar, clementine zest and juice and 2tbsp water in a pan. Heat until the sugar has dissolved, then boil for 1 min. Remove from the heat and stir in the prune-flavoured Armagnac.
5 Remove the babas from the oven and drizzle over half the syrup. Cool for about 5–10 min. Pour the remaining syrup on to a plate or bowl and turn the babas out on to it. Decorate with redcurrants and clementine zest.
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