Name: Puddings for Queens
Ingredients: 150 g Blueberry loaf; 25 g Raisins; 200 ml Milk; 150 ml Double cream; 4 oz Plain chocolate; 3 Egg yolks; 4 oz Sugar; 15 ml Brandy; 200 g Plain flour; 75 g Caster sugar; 100 g Butter; 1 Egg yolk; 15 ml Double cream; 25 g Butter; 100 g Prunes; stoned; 100 g Plain chocolate; 8 Prunes; stoned (8 to 10); 30 ml Raisins; 15 ml Brandy; 1/2 Orange; Zest of; 1/2 Orange; Juice of; 25 g Orange; 1 Orange; segmented; 4 Prunes; stoned; Greek gogurt

In considering the conflict between the sovereignty of God in election and the human responsibility, J.I. Packer writes: What is an antinomy? The Shorter Oxford Dictionary defines it as ';”a contradiction between conclusions which seem equally logical, reasonable or necessary.” For our purposes, however, this definition is not quite accurate; the opening words should read “an appearance of contradiction.” For the whole point of an antinomy – in theology, at any rate – is that it is not a real contradiction, though it looks like one. It is an apparent incompatibility between two apparent truths. An antinomy exists when a pair of principles stand side by side, seemingly irreconcilable, yet both undeniable.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Greek	Ready, Steady, Cook 2	1	servings

INGREDIENTS

150	g	Blueberry loaf
25	g	Raisins
200	ml	Milk
150	ml	Double cream
4	oz	Plain chocolate
3		Egg yolks
4	oz	Sugar
15	ml	Brandy
200	g	Plain flour
75	g	Caster sugar
100	g	Butter
1		Egg yolk
15	ml	Double cream
25	g	Butter
100	g	Prunes; stoned
100	g	Plain chocolate
8		Prunes; stoned (8 to 10)
30	ml	Raisins
15	ml	Brandy
1/2		Orange; Zest of
1/2		Orange; Juice of
25	g	Orange
1		Orange; segmented
4		Prunes; stoned
		Greek gogurt

INSTRUCTIONS

CHOCOLATE BREAD AND BUTTER P
PRUNE TART TATTAN
STUFFED PRUNES
FOR THE STUFFING
PRUNE AND ORANGE SALAD
1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof dish
and sprinkle over the raisins.
2 Pour the milk and cream into a small pan and heat gently. Chop the
chocolate and place in a large bowl. As the liquid comes to the boil, pour
it over the chocolate and stir until the chocolate melts.
3 Whisk the yolks and sugar together until light and fluffy, pour on the
chocolate milk and stir until combined.
4 Stir in the brandy and pour over the cake. Transfer to the oven and bake
for 10-12 minutes.
  PRUNE TART TATTAN:
1 Combine the flour, sugar and butter together until they resemble fine
breadcrumbs in a processor.
2 Add the yolk and cream, and process again until combined. Cover the
pastry and transfer to the fridge. Melt the butter in a small shallow pan,
add the sugar and stir until dissolved.
3 Add the prunes to the pan and cook on a medium heat. Roll out the pastry
into a round the size of the pan. Top the prunes with the pastry and put in
the oven for 10-12 minutes until crisp and golden. Turn out of the pan and
serve.
  STUFFED PRUNES:
1 Break the chocolate into pieces and place in a bowl over a pan of
simmering water. Soak the raisins in the brandy for a few minutes, then
combine with the remaining stuffing ingredients.
2 If necessary, make a cut down the side of each prune and fill with the
stuffing. Coat in the melted chocolate and refrigerate until ready to
serve.
  PRUNE AND ORANGE SALAD:
1 Arrange the orange segments and prunes on a plate and serve with Greek
yogurt.
Converted by MC_Buster.
Per serving: 2510 Calories (kcal); 130g Total Fat; (45% calories from fat);
28g Protein; 317g Carbohydrate; 1152mg Cholesterol; 1177mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 12 1/2 Fruit; 24 1/2
Fat; 7 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

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