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