Prune Pudding Recipe 2 ingredients

To prepare this Prune Pudding Recipe 2, first soak dried prunes overnight. Cook them for 2 to 3 hours, with a few slices of lemon added to give them flavor. Drain, and save the juice separately. Put the prunes through a colander to remove the pits, sweeten with sugar, if needed, and flavor with vanilla. Trim the crust off thinly from a loaf of fruit bread, and cut into slices about half an inch thick. Line a granite baking pan with the bread, pour over enough juice to soak up the bread, and cover with the prune pulp about 1/2 inch deep. Repeat the process, leaving some of the prune pulp for the top. Put into the oven until it is barely hot through, so it will set. Cool, cut into squares, and serve with a teaspoon of whipped cream on top of each serving.

Prune Whip

1/2 cup prune pulp

White of 1 egg

1 tablespoon sugar

A few drops of vanilla

Prepare prunes the same as for prune pudding. Beat the white stiff and dry, add sugar and vanilla and beat again; then fold in the prune pulp. Serve on a sauce dish with a teaspoon of whipped cream on top.