Prune Pudding
Ingredients
Directions
Prepare
Finely mince the cooked prunes.
Sweeten the prunes to taste.
Make the pudding
Separate the egg whites and yolks, and beat them well.
Combine the prunes with the beaten egg yolks.
Fold in the beaten egg whites gently.
Bake and serve
Pour the mixture into a baking dish and bake until set.
Serve cold with whipped cream.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Eggs
- Whites add airy lift when beaten, and yolks bind the pudding and help it set when baked.
- Cooked prunes
- Provide the main body, moisture, and rich fruity flavour of the pudding.
The step that matters
Fold in the beaten egg whites gently. Beaten egg whites hold air in a foam. Stirring vigorously deflates that foam, which makes the baked pudding dense instead of light.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More prune pudding recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.