Prune flan

I really had a stonking big prune fest the other day. Not only did I enjoy a “Beef and Prune Hotpot” (vegan alternative for me of course) but for dessert I had prepared a stick-to-your-ribs prune flan with a nice thick pastry and lashings of hot sweet custard. It didn’t matter that I ate winter food on the hottest day we had all week… I still enjoyed it.

Here is the recipe for the prune flan, which, by the way, was completely delicious and did facilitate a poop (which I am confident will mean a good weight loss for me when I weigh in tomorrow)

Enjoy!

Prune Flan

  • 6 oz prunes soaked overnight in water to cover
  • 1 tablespoon of golden syrup (North America use 2 tablespoons of corn syrup)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 oz margarine
  • several drops of lemon essence
  • 2 tablespoons of soft breadcrumbs
  • shortcrust pastry made with 6 oz of flour

Method

  1. Simmer the prunes for about 10-15 minutes until tender. Remove from water and cut up into small pieces
  2. Put these pieces into a saucepan with all the other ingredients (not the pastry!) and stir over a low heat until well mixed
  3. Allow to cool
  4. Roll out the pastry and line a greased pie plate or tin or flan ring with the pastry
  5. Put in the prune mixture and bake in the centre of a moderate oven for 30 minutes
  6. Serve hot or cold
  7. Serve with custard or thickened left over prune juice/water

14 thoughts on “Prune flan

  1. Oh! I would like to try this. Any suggestions on how to “sell” prunes to the hubbles?

    I have found Lyle’s Golden Syrup in Minneapolis, so I would guess other major cites have it. Check high-end grocery stores. (Byerly’s/Lund’s if you are in the Twin Cities.) It really is much better than corn syrup.

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    • Just don’t mention the word “prunes”… call them candy plums or something 🙂 Yes I love Golden Syrup 🙂 I can get it here in Canada no problem 🙂

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    • You can also sub the dried prunes for any other dried fruit & change the spices to suit. Dried dates are good, I add chopped walnuts to that one. Dried apricots are another that pair well with slivered almonds. It’s one of those recipes that you can easily tinker with, depending on what’s in the pantry or needs using up.

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  2. Memories of school prunes and custard put me off for years. I can just about cope with the actual prunes now, but not the foul juice they come in, ugh!

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