PRUNES

New Zealand Listener, Volume 17, Issue 429, 12 September 1947, Page 22

PRUNES

HILE we are waiting for fresh supplies of dried cake fruits -_ sultanas, raisins and currants-prunes are assuming a greater importance, and I am/’often asked for a prune cake recipe. Here are two and also other recipes for prunes. Don’t forget that the packets of Samoan dried bananas are very useful too-make up your recipe for date and walnut loaf, substituting the dried bananas for dates, using perhaps not quite so much sugar, as the bananas are very sweet. You will find it quite a nice change. Another little hint: After soaking prunes overnight, stew them in rather weak tea (freshly made) instead of water. This makes a little difference to the flavour. Always add some lemonjuice .of orange-juice. To ‘make the prune-syrup richer, add a teaspoonful of good cornflour to the water for every pound of fruit. Prune Velvet Cake One and a-half cups of ‘drained unsweetened cooked prunes; 1 cup shortening; 2 cups sugar; 4 eggs (separated); 3 cups flour; % teaspoon baking soda; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 2 teaspoons vanilla. Measure prunes whole, then remove stones and slice finely. Work the shortening with a spoon, until fluffy and creamy, then gradually add 142 cups sugar while still working until very @ight with a spoon. Add the egg-yolks and beat well until creamy. hen add the sifted dry ingredients (alternately, in thirds), with the milk, beating smooth after each addition. Add prunes and vanilla, and stir till well blended. Beat the egg-whites stiff but not dry, and add to them the remaining 42 cup sugar, little by little, beating well after each addition. Fold this into the batter lightly but thoroughly. Pour into 3 greased and floured sandwich-tins (8 inches). Bake in a moderate oven (about 375deg.) for about 30 to 35 minutes. Ice with orangeflavoured icing and sprinkle with shredded coconut or chopped nutmeg. | Prune Cake (one egg) Five ounces of butter or good fat; 5oz. of sugar; 1-egg, pinch salt; pinch of ground cloves; 144 cups of flour; % teaspoon soda; 1% teaspoons of cinnamon; 1% teaspoons of mixed spice; 1 teaspoon baking powder; and 'lb. of prunes. Soak the prunes overnight; next day cook them till soft. Then stone them and let them drain. Cream the butter (or fat) and sugar; add the egg and then beat well. Add all the dry ingredients well sifted, then the prunes, which have been dredged with flour and cut up. Mix all well in, and if the mixture is too stiff add ‘some of the prune-juice. Put all into a well-greased tin and bake for. about % to 1 hour in a moderate oven. Prune Bread (American) One cup uncooked prunes; 3 cups of flour; 4 teaspoons baking powder; 1 teaspoon baking soda; 142 teaspoons salt; 2 tablespoons sugar; 4 tablespoons shortening; 2. tablespoons grated orange-rind; 2 eggs, beaten; 1 cup milk. Rinse the prunes, drain and dry on paper towelling. If the prymes are very dry, boil

them for 5 minutes. Remove stones and put the prunes through mincer, using medium blade. Sift together the flour, baking powder, baking soda, salt .and sugar. Cut in the shortening (or ‘rub it in lightly). Add prunes and orange-rind and mix weil. Combine eggs and milk, add to dry ingredients, and mix thoroughly. Pour into greased or oiled loafpan (about 10-inch by 5 by 3) and bake in moderate oven (about 350deg.). Should take about one hour, Prune-Apple Betty Four cups sliced apples; 2 cups stowar™ prunes (unsweetened and sliced); 2 cups soft breadcrumbs; 2 cup sugar; 1 teaspoon cinnamon (or 4% teaspoon nutmeg end 1% teaspoon cinnamon); pinch salt; 2 tablespoons lemon-juice; 4 tablespoons butter (or shortening). Arrange all the ingredients in layers in a greased casserole, finishing with breadcrumbs dotted with butter. Cover and bake in moderate oven (350deg.) for 1 hour; then remove lid and bake for 15 minutes longer. Serve with top milk or cream. Spice Prune Puff Soak overnight 2 cups prunes; next day drain off the water, and stew the prunes gently with 1 cup of sugar, 2 cups water; a little cinnamon, 4 cloves, the rind of half a lemon. When tender, in ¥% to 1 hour, pour ‘into a dish. Now for the PUFF TOP: Oné cup of flour; 1 dessertspoon cinnamon; % teaspoon baking powder; 1-3 cup of butter or good dripping; 2 cup sugar; 1 egg; and about 4% cup of milk. Cream the butter and sugar, add the beaten egg, sift in lightly the flour, baking powder and cinnamon, and lastly mix in enough milk to make a mixture that will drop from the spoon. Spread ovei the prunes, and bake in a moderate oven about half an hour. While still hot, spread’ with a mixture of 4% teaspoon each of sugar, butter, cinnamon and flour. Serve hot or cold. Prune and Nut Pudding ss * Two cups flour; % teaspoon salt; 1. teaspoon baking soda; 1 cup shredded suet; 2-3 cup chopped walnuts; 1 1-3 cups chopped prunes (unsweetened); 4 tablespoons grated orange rind; 2 eggs (well beaten); 1 cup milk; 1 cup molasses (if none at grocer’s try the chemist, taking your own container), Sift together the flour, salt, and baking soda; combine the remaining ingredients and add to the first three. Mix all thoroughly together, and pour into a greased pudding-basin, Steam for 114 to 2 hours. This makes a very large pudding, which you can reheat by putting back into a basin and steaming again. Serve with custard sauce, Prune and Apricot Pie. Line a 9-inch pie-plate with flakey pastry; sprinkle with 4 teaspoons flour; now combine 21% cups of cut-up stoned unsweetened cooked prunes, and % cup_~ cut-up unsweetened cooked dried apricots; and 3% cup sugar. Arrange this mixture in the lined pie-plate. Combine 114 teaspoons lemon juice, 2 tablespoons prune juice and 2 tablespoons apricot juice, and pour it over the fruit in the plate. Dot with butter, using 114 table- . spoonsful. Cover with a top crust of flakey pastry; and bake in a hot oven (425deg.) for about 35 to 40 minutes.