PRUNE PUDDING
This comforting Prune Pudding recipe, a delightful dessert from a bygone era, features a creamy custard base layered with sweet, stewed prunes. The combination of the rich custard and the tender, fruity prunes creates a satisfying and nostalgic treat. Serve it chilled with a dollop of plain cream for an extra touch of indulgence.
Ingredients
- 1 quart Milk
- 1 teaspoon Salt
- 1 cup Sugar
- 2 each Eggs
- 1 cup Cream of Wheat (or Farina)
- 2 cups Stewed Prunes (Quantity estimated (not specified in original recipe))
- 0 as needed Plain Cream (For serving, not whipped or sweetened.)
- 1 tablespoon Granulated Sugar (For soaking prunes, estimated amount.)
Instructions
- 1Rinse the prunes thoroughly. Soak them in water for 10-12 hours, adding 1 tablespoon of granulated sugar to the water. This helps to enhance the flavor. After soaking, the prunes will expand to their full size.
- 2Simmer the soaked prunes on the back of the stove. Do not boil, as this can spoil them. Keep the lid on. Gently shake the pot; do not stir. Simmer until tender, about 30 minutes. Remove from heat and let cool.
- 3In a saucepan, combine the milk, salt, and sugar. Whisk in the eggs until well combined. Heat the mixture over medium heat.
- 4Slowly pour in the cream of wheat (or farina), stirring constantly to prevent lumps. Continue to stir and boil for 15 minutes, or until the mixture thickens.
- 5Butter a deep pudding dish. Place a layer of the stewed prunes, cut into small pieces, on the bottom of the dish. Pour a layer of the custard over the prunes. Alternate layers of prunes and custard until all ingredients are used, ending with a layer of custard. Bake in a hot oven at 400°F (200°C) for 10 minutes.
- 6Serve the prune pudding cold, with a dollop of plain cream.