| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 250 |
g |
White bread |
| 1 1/2 |
pt |
Milk |
| 1 |
tb |
Unsalted butter |
| 3 |
tb |
Flour |
| 2 |
|
Eggs |
| 1 |
ts |
Cinnamon |
| 3 |
|
Cardamom pods |
| 3 |
tb |
Caster sugar |
|
|
Unsalted butter for frying |
| 15 |
|
Pitted prunes; about |
| 1/2 |
pt |
Water |
| 1/2 |
lb |
Sugar |
| 1 1/2 |
tb |
Cornflour |
|
|
A little cold water |
|
|
Creme fraiche |
INSTRUCTIONS
PRUNE COMPOTE
Cut the crusts from the bread and cube. In a saucepan bring the milk
and cardamom pods to the boil and pour over the bread. Soak overnight.
Remove the cardamom pods from the bread mixture, add the remaining
ingredients and mix to a thick batter. Fry the bread cakes on both
sides in the butter, then serve with the prune compote and creme
fraiche.
To make the compote, bring the prunes, water and sugar to the boil and
simmer until the fruit is tender - about 15 minutes. Remove from the
heat.
Stir the cornflour into the cold water and add to the prunes. Simmer
until thickened, then chill and sprinkle with sugar to prevent a skin
from forming.
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