Prune Batter Pudding Recipe
Summary
Ingredients
50 g (2 oz) (1/2 cup) wheatmeal
50 g (2 oz) (i cup) white plain
flour
2 eggs
150 ml (1/4 pint) (5/8 cup) milk
150 ml (1/4 pint) (5/8 cup) water
5 ml (1 teaspoon) oil
pinch salt
5 ml (1 teaspoon) sugar
2 pinches cinnamon
50 g (2 oz) (4 tablespoons) butter
or margarine
225 g (1/2 lb) cooked or canned
prunes, stoned (pitted)
a little granulated sugar
Directions
1 Make a thick batter of the flour, eggs, milk mixed with water, oil, salt, sugar and a pinch of cinnamon.
Beat until there are no lumps in the batter.
Rest for 1 hour.
2 Preheat the oven to 200°C, 400°F, gas 6.
3 Thickly grease an ovenproof dish with butter or margarine.
4 Pour in half the batter and bake for 20 minutes on the middle shelf.
Remove from the oven and arrange the drained prunes on it.
5 Reduce the heat to 180°C, 350°F, gas 4 and bake for a further 20 minutes on the top shelf.
6 Serve sprinkled with granu- lated sugar mixed with a pinch of cinnamon.
Beat until there are no lumps in the batter.
Rest for 1 hour.
2 Preheat the oven to 200°C, 400°F, gas 6.
3 Thickly grease an ovenproof dish with butter or margarine.
4 Pour in half the batter and bake for 20 minutes on the middle shelf.
Remove from the oven and arrange the drained prunes on it.
5 Reduce the heat to 180°C, 350°F, gas 4 and bake for a further 20 minutes on the top shelf.
6 Serve sprinkled with granu- lated sugar mixed with a pinch of cinnamon.
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