A Spice Pudding Steamed in Round Bottomed Cups
Ingredients
Directions
Cook the large French prunes until soft.
Stuff each prune with a marshmallow.
Dip the stuffed prunes in brandy.
Place one stuffed prune on each pudding.
Ignite the brandy just before serving.
Recipe from a historical cookbook (Internet Archive).
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.
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