This smooth, satisfying pudding recipe served at Franklin Delano Roosevelt's White House originally called for leaving the prunes in water overnight. But now that pitted prunes are readily available, an hour's soak is all you need to speed the cooking process. Sweet, but not overly so, it lends itself to delicious variations: add a bit of cardamom; sprinkle with walnuts; spoon some over thick, creamy yogurt; or try all of these together. The strong cinnamon flavor and dark color make the pudding ideal for autumn and holiday desserts. The portions here may seem small, but as with any dish involving prunes, a little goes a long way.
Provided by Steven Kurutz
Categories custards and puddings, dessert
Yield 4 servings
Number Of Ingredients 5
- Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 0 grams, Carbohydrate 67 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 47 grams
BREAD PUDDING WITH DRUNKEN PRUNES
This is "too good" for kids! If the idea of prunes in a Christmas dessert give you the willies, substitute raisins, figs, dried cranberries or cherries (not all at once, but hey--that might be good!). Works for breakfast, too, for overnight guests during the holidays.
Provided by Debber
Yield 1/2 cup, 10-12 serving(s)
Number Of Ingredients 11
- Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
- Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
- In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
- In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
- Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
- Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
- Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
- If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
- Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Nutrition Facts : Calories 302.4, Fat 14.5, SaturatedFat 8.2, Cholesterol 117.1, Sodium 323.7, Carbohydrate 25.8, Fiber 1.4, Sugar 8.5, Protein 5.3
OLD FASHIONED PRUNE CAKE
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour Bundt or tube pan.
- In a medium bowl, mix together flour, soda, salt, allspice, cinnamon and nutmeg. Set aside.
- In a large bowl, combine oil, eggs and 1 1/2 cup sugar. Beat 2 minutes at medium speed.
- Add flour mixture, alternating with 1 cup buttermilk, starting and ending with dry ingredients. beat well after each addition. Stir in prunes, pecans and 1 1/4 teaspoon vanilla.
- Pour into greased and floured bundt or tube pan and bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick comes out clean when inserted in the center.
- Make large, deep holes in hot cake and pour topping in holes and on top of cake a little at a time, giving it time to soak in.
- For the topping: In saucepan, over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt. Remove from heat and add 2 teaspoons vanilla and stir.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 79.7 g, Cholesterol 78.4 mg, Fat 41.6 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 11.2 g, Sodium 438.1 mg, Sugar 58.9 g
THE PIONEER WOMAN'S PRUNE CAKE RECIPE - (3.9/5)
Provided by Foodiewife
Number Of Ingredients 19
- Preheat oven to 300°F. Cover prunes with water. Bring to a boil and cook until soft and mashable, about eight minutes. Remove from heat, drain water, and mash on a plate. Set aside. NOTE: I cooked mine in the microwave, and it worked. Mix together oil, sugar, and eggs. In a separate bowl, sift together dry ingredients. Combine wet and dry ingredients, add buttermilk and vanilla and stir gently until just combined. Throw in the mashed prunes and stir gently to combine. DO NOT OVERMIX! Pour batter into buttered baking dish (9 x 13 or so) and bake for 35 to 40 minutes. DO NOT OVER BAKE. While cake has five minutes remaining, make the icing. Combine all icing ingredients in a medium saucepan over medium heat and bring to a slow boil. Boil without stirring for 5 to 7 minutes, or until icing starts to turn dark. (about 220°F worked for me). Do NOT allow icing to reach soft ball stage; icing should be caramel in color, but not sticky like caramel. Icing should be easily pourable. Remove cake from oven and pour on icing immediately. Allow to rest on the counter. Serve warm.
SVISKER GRöT - NORWEGIAN PRUNE PUDDING
A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Yield 6 serving(s)
Number Of Ingredients 8
- Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
- Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
- Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
- Remove cinnamon and add lemon juice.
- Pour into a mold, chill and serve with cream.
- **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).
Nutrition Facts : Calories 247.5, Fat 0.1, Sodium 51.8, Carbohydrate 64.2, Fiber 2.8, Sugar 47.8, Protein 0.8
- In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
- Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
- Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 35.3 g, Fat 0.2 g, Fiber 2.7 g, Protein 4.6 g, Sodium 57.1 mg, Sugar 27.7 g
- Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
- Whip the heavy cream and fold it into the prunes.
- Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 49 milligrams, Sugar 31 grams
CLOSEST TO MOM'S PRUNE WHIP
For a classic dessert, I whip up this delicious recipe. It is so pretty served in parfait dishes or dessert dishes.-Marie Zillmann, Glenview, Illinois
Provided by Taste of Home
Yield 4 servings.
Number Of Ingredients 4
- Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.
Nutrition Facts : Calories 300 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 24mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
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PRUNE PUDDING RECIPE | SOUTHERN LIVING
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- Transfer soaked prunes and liquid to a medium saucepan. Bring to a boil; lower heat to a simmer for 8 minutes. Carefully transfer hot liquid and prunes to a food processor or blender. Add another cup hot water to the mixture. Pule 5 to 8 times until prunes are broken down and small chunks remain.
- In a separate bowl, whisk together cornstarch, lemon juice, and 1/3 cup of the pureed prunes; set aside. Return the remaining pureed prunes to the saucepan. Add sugar, cinnamon, cardamom, and star anise to the saucepan. Stir over medium-high until boiling. Reduce to simmer and allow to simmer for 5 minutes. Add cornstarch mixture to pot and stir until simmering. Allow to simmer for 5 minutes until thickened, stirring occasionally. Remove from heat. Remove star anise and discard; allow to cool completely before chilling or serving.
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