Savarin with Prunes

Savarin mixture

• 2 kg (4 lbs) stoned prunes
• ¾ cup (

Place the sugar and wine in a saucepan and bring to the boil. Pour the mixture over the prunes and leave them to macerate overnight.

Make individual savarins in small dariole moulds, and bake in a preheated oven at (180°C/355°F). When they are cooked (approximately