Prune Dessert
Ingredients
Directions
Make the prune mixture
Boil the prunes in water for three hours.
Remove the stones from the prunes.
Add sugar and boil for an additional 30 minutes.
Stir in the gelatine thoroughly.
Leave the mixture on the stove for a moment.
Set and serve
Pour the mixture into a deep tin.
Let it set.
Serve in slices 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.
Explore the science
What each ingredient does
- Prunes
- Provide the main fruit flavour, body and natural sweetness to the pudding.
- Sugar
- Adds sweetness and balances the tartness of the cooked prunes.
- Gelatine
- Sets the cooked prune mixture into a firm, sliceable pudding.
The step that matters
Stir in the gelatine thoroughly. Gelatine must be fully dissolved into the hot mixture; undissolved granules leave specks and weak patches, so the pudding may set unevenly.
“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.
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