| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 1 |
|
500 gram pac ready to eat prunes |
| 175 |
g |
Butter; softened |
| 175 |
g |
Light brown soft sugar |
| 3 |
lg |
Eggs; separated |
| 1 |
|
Orange; finely grated , |
|
|
; zest of |
| 4 |
tb |
Sherry; brandy or orange |
|
|
; juice |
| 175 |
g |
Fresh bread crumbs – white or brown |
| 1 |
|
100 gram tub cut mixed peel |
| 125 |
g |
Sultanas |
INSTRUCTIONS
Butter a 1.5l pudding basin and put a small piece of buttered greaseproof
paper in the bottom. Press the prunes onto the base and sides of the basin
~ have a smaller bowl that will fit inside and keep them in place while you
make the pudding mixture.
Cream the butter and sugar until light and fluffy. Beat in the egg yolks,
orange zest and fruit and sherry then fold in the breadcrumbs and fruit.
Whisk the egg whites until stiff and fold into the mixture. Pile this into
the prune lined basin and cover with buttered greaseproof paper and then
foil. Steam for 2 hours then leave to stand for 10 minutes before
unmoulding.
Serve with white sauce or brandy butter.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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