Good for diabetics. It has no artificial sugar, deriving its sweetness from pear concentrate, apples and prunes. If pear concentrate is not available, I'm sure apple juice or similar would be fine. The original recipe by Judy Davie called for semolina but I substituted wholemeal flour with great results. You are always welcome to try it with semolina. Also, you might need to adjust the oven time, there was no given one--180°C worked fine for mine.