Recipe - Puddings For Queens

CHOCOLATE BREAD AND BUTTER P
150 g Blueberry loaf
25 g Raisins
200 ml Milk
150 ml Double cream
4 ounce Plain chocolate
3 Egg yolks
4 ounce Sugar
15 ml Brandy

PRUNE TART TATTAN
200 g Plain flour
75 g Caster sugar
100 g Butter
1 Egg yolk
15 ml Double cream
25 g Butter
100 g Prunes; stoned

STUFFED PRUNES
100 g Plain chocolate
8 Prunes; stoned (8 to 10)

FOR THE STUFFING
30 ml Raisins
15 ml Brandy
One half Orange; Zest of
One half Orange; Juice of
25 g Orange

PRUNE AND ORANGE SALAD
1 Orange; segmented
4 Prunes; stoned
Greek gogurt

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 1012 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 1012 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; 12 One half Fruit; 24 1/2
Fat; 7 One half Other Carbohydrates

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0n.