| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Greek | Cook 2, Ready, Steady | 1 | Servings |
INGREDIENTS
| 150 | g | Blueberry loaf |
| 25 | g | Raisins |
| 200 | Milk | |
| 150 | Double cream | |
| 4 | oz | Plain chocolate |
| 3 | Egg yolks | |
| 4 | oz | Sugar |
| 15 | Brandy | |
| 200 | g | Plain flour |
| 75 | g | Caster sugar |
| 100 | g | Butter |
| 1 | Egg yolk | |
| 15 | Double cream | |
| 25 | g | Butter |
| 100 | g | Prunes, stoned |
| 100 | g | Plain chocolate |
| 8 | Prunes, stoned 8 to 10 | |
| 30 | Raisins | |
| 1/2 | Orange, Zest of | |
| 1/2 | Orange, Juice of | |
| 25 | g | Orange |
| 1 | Orange, segmented | |
| 4 | Prunes, stoned | |
| Greek gogurt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 3491
Calories From Fat: 1520
Total Fat: 171.5g
Cholesterol: 1019.1mg
Sodium: 3611mg
Potassium: 1375.6mg
Carbohydrates: 459g
Fiber: 13.4g
Sugar: 273.6g
Protein: 40.7g