Puddings for queens
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | Blueberry loaf |
| 25 | grams | Raisins |
| 200 | millilitres | Milk |
| 150 | millilitres | Double cream |
| 4 | ounces | Plain chocolate |
| 3 | Egg yolks | |
| 4 | ounces | Sugar |
| 15 | millilitres | Brandy |
| 200 | grams | Plain flour |
| 75 | grams | Caster sugar |
| 100 | grams | Butter |
| 1 | Egg yolk | |
| 15 | millilitres | Double cream |
| 25 | grams | Butter |
| 100 | grams | Prunes; stoned |
| 100 | grams | Plain chocolate |
| 8 | Prunes; stoned (8 to 10) | |
| 30 | millilitres | Raisins |
| 15 | millilitres | Brandy |
| ½ | Orange; Zest of | |
| ½ | Orange; Juice of | |
| 25 | grams | Orange |
| 1 | Orange; segmented | |
| 4 | Prunes; stoned | |
| Greek gogurt | ||
Directions
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.