Baked prune pudding

    Baked prune pudding

    Recipe photo: Baked prune pudding
    1

    Baked prune pudding

    (4)
    50min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    48

    If you like prunes you will love this. Bakes up soft on the bottom. Do not overbake or it will be hard. I make it the day before serving and the flavors blend well.I also put a layer of vanilla pudding on top and then top with whipped cream.  -  08 Jun 2006  (Review from Allrecipes US | Canada)

    by
    18

    I chose this recipe to use up egg whites I had from ice cream making. The recipe sounded a little simple for me, however it turned out very good. Delicate and delicious. This is a great way to utilize egg whites and I hope it will be good with dried apricots or even figs too.  -  16 Mar 2011  (Review from Allrecipes US | Canada)

    by
    0

    I've now made it twice, delicious! Didn't change a thing!  -  06 Nov 2015  (Review from Allrecipes US | Canada)

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