Perigord dessert

YOU
6 servings
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Fruit

By Food24 November 03 2009
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Ingredients (8)

50.00 g raisins
250.00 g prunes — stoned
60.00 ml brandy
105.00 g castor sugar
4.00 eggs — extra-large
60.00 g flour — cake
250.00 ml milk
3.00 ml vanilla — essence
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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.



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