Prune Shape
Ingredients
Directions
Prepare
Soak the prunes in claret for several hours.
Make the pudding
Add sugar and simmer until the mixture thickens.
Pour into a mold and let it set until firm.
Serve
Unmold and serve chilled.
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.
Explore the science
What each ingredient does
- Prunes
- Provide the main body, sweetness and fruity flavour of the pudding.
- Claret
- Softens the prunes during soaking and adds wine flavour to the pudding.
- Sugar
- Adds sweetness and helps the mixture thicken as it simmers.
The step that matters
Simmer until the mixture thickens. Simmering concentrates the juices and dissolves the sugar, and the pudding only sets properly once the mixture is thick enough. Stopping too early can leave it too loose to hold its shape when unmolded.
“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.