Prune Pudding

Ingredients

• Soak dried prunes overnight.
• a few slices of lemon added to give them flavor.
• Trim the crust off thinly from a loaf of fruit bread.

Method

1. 1

   Cook them for 2 or 3 hours, with a few slices of lemon added to give them flavor.

2. 2

   Drain, and save the juice separately.

3. 3

   Put the prunes through a colander to remove the pits, sweeten with sugar if needed, and flavor with vanilla.

4. 4

   Line a granite baking pan with the bread, pour over enough juice to soak up the bread, and cover with the prune pulp about 0.5 inch deep.

5. 5

   Repeat the process, leaving some of the prune pulp for the top.

6. 6

   Put into the oven until it is barely hot through, so it will set.

7. 7

   Cool, cut into squares, and serve with a teaspoon of whipped cream on top of each serving.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 114. The excerpt below is the record exactly as published.

PRUNE PUDDING Soak dried prunes overnight. Cook them for 2 or 3 hours, with a few slices of lemon added to give them flavor. Drain, and save the juice separately. Put the prunes through a colander to remove the pits, sweeten with sugar if needed, and flavor with vanilla. Trim the crust off thinly from a loaf of fruit bread,

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