Prune Mould

Ingredients

• 24 oz. Brown & Polson’s *‘ Patent ’”’ Corn Flour
• 1 Ib. Prunes
• 3 OZ. Sugar
• 1 Lemon
• 1 wineglass Claret or Brandy
• 1? pints Water

Method

1. 1

   Well wash the prunes and soak in one pint of water all night.

2. 2

   Put into a saucepan with the sugar and lemon rind cut thinly, and the liquid in which they have soaked, and cook gently till soft, and remove the stones.

3. 3

   Mix the Corn Flour with a little cold water, put the rest of the water in the saucepan with the lemon juice and the syrup from the prunes.

4. 4

   Add the blended Corn Flour, stir till boiling, add the prunes, continue to cook for about five minutes.

5. 5

   Add the claret or brandy, a little cochineal to improve the colour.

6. 6

   Put into a border mould, when set turn out in a glass dish and serve with whipped cream in the centre.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 8. The excerpt below is the record exactly as published.

Prune Mould For 6 persons. Time 25 to 30 mins. 24 oz. Brown & Polson’s *‘ Patent ’”’ Corn Flour. 1 Ib. Prunes. 3 OZ. Sugar. 1 Lemon. 1 wineglass Claret or Brandy. 1? pints Water

Cook this with the app: pantry check, scaling, and the assistant.