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Combine the prunes and water in a heavy 8cup/4pt/2.3l saucepan. Add the cinnamon stick. Heat to boiling and cook until the prunes are very soft, 20-30 minutes. Transfer the prunes to a dessert bowl, reserving the prune liquid in the saucepan. Remove and discard the cinnamon stick.
In a small bowl, stir together the cold water and the potato starch (or arrowroot) until smooth. Heat the prune liquid to boiling and slowly stir in the starch mixture. Simmer until thickened and transparent. Add the rum (optional) and pour the thickened liquid over the softened prunes and cover until cooled, to prevent a skin from forming on top of the pudding.
Serve chilled with whipped cream spooned on top of each serving.
2cups pitted prunes
3cups water 1 1/2pt/740ml
1 cinnamon stick (3in)
1/2cup cold water 1/4pt/140ml
2tbsp potato starch or arrowroot
1tbsp dark rum (optional)
slightly sweetened whipped cream
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