Norwegian Prune Pudding

Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • Ā½ lb. prunes.
  • 2 cups cold water.
  • 1 cup sugar.
  • 1 inch piece stick cinnamon.
  • 1 cup boiling water.
  • ā…“ cup corn-starch.

    Method

    Pick over and wash prunes, then soak one hour in cold water, and boil until soft; remove stones, obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn-starch with enough cold water to pour easily, add to prune mixture, and cook eight minutes in double boiler. Remove cinnamon, mould, then chill, and serve with Cream Sauce I. or II.