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)


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


  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