New Ways With Prunes

New Zealand Herald, Volume LXXIV, Issue 22777, 10 July 1937, Page 7 (Supplement)

New Ways With Prunes

We are accustomed to think of prunes as essentially suitable for hot weather dishes, but here are some tempting ways of serving them in winter. Steamed Prune Roll.—lOoz. Hour, soz. suet or good dripping, one gill water, pinch oi : salt, one teaspoon baking powder, Jib. prunes (soaked), sugar, lemon rind and juice. Make pastry of Hour, baking powder, salt, fat and water. 801 l out thinly. Drain and dry the soaked prunes. Cut iii halves and stone them. Line a wellgreased pudding basin with some of tho pastry; place a layer of cut prunes in the bottom, sprinkle with sugar and a little lemon rind and juice. Place a layer of pastry on top, and continue filling the basin with alternate layers, keeping pastry for the last layer. Cover with greased paper, and steam for one and a-half to two hours. Turn out. and serve with a good white sauce, or with any juice that was left over, boiled down till it is thick and syrupy. Prune Pudding.—Jib. prunes (soaked). Alb. currants, 2oz. mixed peel, 7oz. flour, 2oz. butter or good dripping, one teaspoon cream of tartar, half teaspoon carb. soda, quarter pint hot milk. Stone the prunes and cut them up; sift cream of tartar through flour, add currants, and peel sliced thinly. Pour hot milk over the butter and carb. soda, and add to dry ingredients, mixing well. Place in a greased basin, cover with greased paper, and steam steadily for three hours. May bo served with or without sauce. Prune Brown Betty.—Two cups soft breadcrumbs, 2oz. butter, half cup brown sugar, half teaspoon cinnamon, half teaspoon nutmeg, half lemon (juice and grated rind), two cups prunes, stoned and cut up, three-quarters cup of prune juice, according to dryness of crumbs. Melt butter and stir into crumbs. Put layer of crumbs in buttered piedish, then layer of prunes. Sprinkle with some sugar and spices. Repeat layers till dish is full, making the top layer of crumbs. Pour prune juice over the mixture, and bake in a moderate oven 30 minutes. Cover during the first 15 minutes, then allow to brown. May be served with sauce or cream.