Perigord dessert

Recipe from: 6/28/1990 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 50
    g
    raisins
  • 250
    g
    prunes, stoned
  • 60
    ml
    brandy
  • 105
    g
    castor sugar
  • 4
    extra-large eggs
  • 60
    g
    cake flour
  • 250
    ml
    milk
  • 3
    ml
    vanilla essence
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Grease a 26 cm ovenproof pie dish with margarine. Soak the raisins and prunes together in the brandy overnight. Beat the castor sugar and eggs together until thick and light. Sift the cake flour and gently fold into the egg mixture with a spatula. Add the milk, vanilla essence and soaked fruit, including the brandy, and stir until just mixed. Pour into the prepared dish. Bake for about 20 minutes or until the batter has set and the top is a golden brown. Serve hot with cream.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.