Prunes Baked In A Rich Custard
This regal and easy-to-make pudding — a far cry from watery prunes swimming in a tasteless liquid served with a watery custard, which is a very distant, lowly cousin — has that special something that makes it irresistible, especially to me.
INGREDIENTS:
225 G/8 OZ LARGE, PLUMP PRUNES, SOAKED OVERNIGHT JUST COVERED BY WATER
5 TBSP ARMAGNAC, BRANDY
OR WHISKY
225 G/8 OZ FULL-FAT
SOFT CHEESE
85 ML/3 FL OZ DOUBLE OR
WHIPPING CREAM
115 G/4 OZ VANILLA
CASTER SUGAR
FEW DROPS ALMOND ESSENCE
FINELY GRATED RIND OF I
LEMON
2 EGGS, SIZE 2, BEATEN
2 TBSP PLAIN FLOUR
ICING SUGAR, FOR DUSTING
DIRECTIONS:
Cook the prunes in their soaking liquor until just tender. Drain the prunes from the liquid, cut them into halves and discard the stones. Place the prunes in a bowl, pour over the Armagnac, brandy or whisky, cover and leave for 2-3 hours.
Set the oven to 180%/350°F/Gas 1. Butter a 675 ml/1 1/4 pint shallow, round baking dish.
Beat together the cheese, cream, sugar, almond essence and lemon rind until smooth, then mix in the eggs. Stir in the flour.
Drain the liquid from the prunes into the cheese mixture and stir in. Place the fruit in a single layer on the base of the dish and cover with the mixture. Bake for 30-35 minutes until lightly set in the centre.
Allow the pudding to cool for at least 30 minutes before serving lukewarm dusted with icing sugar.
VARIATION:
To make prunes in a rich, fluffy custard, divide the soaked prunes between 4 large individual ramekin dishes. Separate the eggs. Mix the yolks with the cheese, cream, sugar, almond essence and lemon rind. Whisk the egg whiles and fold into the mixture (omit the flour). Divide between the dishes and bake for about 18 minutes.
