Puddings for queens

Yield: 1 servings

Measure Ingredient
150 grams Blueberry loaf
25 grams Raisins
200 millilitres Milk
150 millilitres Double cream
4 ounces Plain chocolate
3 \N Egg yolks
4 ounces Sugar
15 millilitres Brandy
200 grams Plain flour
75 grams Caster sugar
100 grams Butter
1 \N Egg yolk
15 millilitres Double cream
25 grams Butter
100 grams Prunes; stoned
100 grams Plain chocolate
8 \N Prunes; stoned (8 to 10)
30 millilitres Raisins
15 millilitres Brandy
½ \N Orange; Zest of
½ \N Orange; Juice of
25 grams Orange
1 \N Orange; segmented
4 \N Prunes; stoned
\N \N Greek gogurt

CHOCOLATE BREAD AND BUTTER P

PRUNE TART TATTAN

STUFFED PRUNES

FOR THE STUFFING

PRUNE AND ORANGE SALAD

1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof dish and sprinkle over the raisins.

2 Pour the milk and cream into a small pan and heat gently. Chop the chocolate and place in a large bowl. As the liquid comes to the boil, pour it over the chocolate and stir until the chocolate melts.

3 Whisk the yolks and sugar together until light and fluffy, pour on the chocolate milk and stir until combined.

4 Stir in the brandy and pour over the cake. Transfer to the oven and bake for 10-12 minutes.

PRUNE TART TATTAN:

1 Combine the flour, sugar and butter together until they resemble fine breadcrumbs in a processor.

2 Add the yolk and cream, and process again until combined. Cover the pastry and transfer to the fridge. Melt the butter in a small shallow pan, add the sugar and stir until dissolved.

3 Add the prunes to the pan and cook on a medium heat. Roll out the pastry into a round the size of the pan. Top the prunes with the pastry and put in the oven for 10-12 minutes until crisp and golden. Turn out of the pan and serve.

STUFFED PRUNES:

1 Break the chocolate into pieces and place in a bowl over a pan of simmering water. Soak the raisins in the brandy for a few minutes, then combine with the remaining stuffing ingredients.

2 If necessary, make a cut down the side of each prune and fill with the stuffing. Coat in the melted chocolate and refrigerate until ready to serve.

PRUNE AND ORANGE SALAD:

1 Arrange the orange segments and prunes on a plate and serve with Greek yogurt.

Converted by MC_Buster.

Per serving: 2510 Calories (kcal); 130g Total Fat; (45% calories from fat); 28g Protein; 317g Carbohydrate; 1152mg Cholesterol; 1177mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 12½ Fruit; 24 ½ Fat; 7 ½ Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.

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