Baked prune pudding

Baked prune pudding


5 people made this

About this recipe: This low-fat pudding is simple and wonderful. A lovely sweetened prune purée is folded into stiffly beaten egg whites and then baked until the top is brown and delicious.

Meade Ferguson

Serves: 6 

  • 225g (8 oz) pitted prunes
  • 75ml (3 fl oz) water
  • 65g (2 oz) caster sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 1/4 teaspoon cream of tartar, such as SuperCook

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In a medium saucepan, simmer the prunes in water until soft. Drain and purée.
  2. Combine the purée in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
  3. Preheat oven to 150 C / Gas mark 2.
  4. Beat the egg whites until frothy, add the cream of tartar, and beat until stiff. Fold the prune purée into the egg whites.
  5. Pour into a buttered and sugared 2 litre baking dish and bake in preheated oven until nicely browned. Refrigerate and serve chilled with whipping cream.

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