Borracho is a very simple dessert to prepare. It can be prepared with various bases: pound cake, vanilla cake, sponge cake, or ladyfingers. Just prepare the syrup, sauce and assemble it.
Pinch of salt
One round 8 to 10inch by 4-inch tall vanilla, sponge, or pound cake
In a small pot mix the sugar and ¾cup of water, and bring to a boil. Remove from the heat and let cool for 10 minutes. Add the rum and pitted prunes and set aside. (This can be left overnight for stronger flavored prunes.)
In a blender mix the milk, sugar, yolks, flour, salt and vanilla. Place in a medium, heavy pot, and cook over medium-low heat for 8 to 10 minutes, stirring constantly. Remove from the heat, cool, and cover with parchment paper placed directly on the sauce so it doesn’t form a crust; set aside.
Cut the cake into two layers; place the bottom cake into a ceramic or glass platter that has at least 1-inch-high sides. With a brush, soak the cake with ⅓ to ½ of the rum syrup. (Keep the prunes in the syrup.) Pour half of the Crème Anglaise over the soaked cake half, and add most of the prunes over the sauce (keep some for decoration).
Cover with the other cake half. Soak again with the remaining syrup. You might have some syrup left, depending how dense the cake is; just try to soak it as much as you can without making it soggy. Pour the rest of the Crème Anglaise over it and decorate with the remaining prunes.