Tuesday, 15 August 2017

Prune Pudding

I can be quite the compulsive sort and once a recipe gets me going I find myself making different versions of it over and over. At the moment it's puddings that have piqued my interest, deliciously soft and sweet and stodgy and ALWAYS served with custard!

Prunes have quite the negative reputation, but they really are beautiful to bake with and when prepared properly almost melt into your cake mixture. I like to steep mine for 24 hours, which not only softens them but leaves you with an INCREDIBLE liquor. So what are you waiting for? ;-)

Prep time: 20 Mins (Plus 24 hours steeping time)
Baking time: 70 Mins
200g Partially Rehydrated Prunes (Available in foil sachets from the supermarket)
150ml Hot Black Tea
50ml Brandy
50g Runny Honey
60g Unsalted Butter (Softened)
75g Raw Cane Sugar with Stevia
2 Large Eggs
1tsp Vanilla Extract
1/2tsp Almond Extract
100g Ground Almonds
50ml Milk
75g Plain Flour
1tsp Baking Powder

The first task is to steep the prunes. Add the prunes to a bowl or container and pour over the tea, brandy and honey. Stir it all together and cover. Leave for around 24 hours to steep, stirring occasionally. 

Preheat the oven to 170C/325F/Gas 3, grease a 16cm pudding tin and line with baking paper. The lining is actually the hardest part of this whole recipe, so fiddly!

Cream together the butter and sugar/stevia, then beat in the eggs one at a time along with the extracts. Add the ground almonds, followed by the milk and mix together. Sift in the fLour and baking powder, then give it a final mix until you are left with a consistent batter.

Using a slotted spoon lift the prunes from the steeping liquor and fold into the pudding mixture. Pour the liquor into the prepared tin, then spoon in the pudding mixture, evening carefully to the edges. Grease a sheet of foil and cover the top of the tin with it, folding over the edge to seal. Bake in the centre of the oven for around 70 minutes, by which time a metal skewer or sharp knife should come out clean when inserted into the middle of the pudding.

When you are happy the pudding is baked remove from the oven. Leave in the tin for about ten minutes, before turning out onto a heatproof plate, VERY carefully peeling off any baking paper. Serve with custard. :-)

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