Patti Sloley served up a delicious alternative sugar-free Ghanaian pear and plantain Christmas cake with almond extract, sultanas and raspberries (Christmas cake with a twist) on Lorraine.

The ingredients are: 2 plantains, overripe with black skin and soft to touch, 1 tbsp ground cinnamon, 2 tsp grated nutmeg, 100g sultanas, 100g raspberries, fresh or frozen, 1 tsp almond extract, 400g tin pear halves, drained and chopped, 2tbsp rapeseed oil, 150g plain flour and 2 tsp baking powder.

See recipes by Patti in her book titled: A Date with Plantain available from Amazon now.