| 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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