Prune and Walnut Lemon Syrup Cake

Name: Prune and Walnut Lemon Syrup Cake
Yield: Serves 8
Ingredients: 4 tablespoons (4 x 15 ml spoon) milk; 2 oz (50 g) icing sugar; 6 oz (175 g) granulated sugar; a thin slice of lemon, halved; a pinch of salt; 2 oz (50 g) candied peel; 3 oz (75 g) soft dark brown sugar; 6 oz (175 g) self-raising flour, sifted; 2 large eggs (size 1–2); 3 oz (75 g) caster sugar; 8 oz (225 g) pitted prunes; juice of 2 lemons plus 2 tablespoons (2 x 15 ml spoon); 2 oz (50 g) unsalted butter; 2 oz (50 g) walnuts, chopped; ½ pint (300 ml) water

Preparation info

Serves
8

Difficulty
Medium

Appears in

Sweet Dreams

By Josceline Dimbleby

Published 1985

About

This is an upside-down pudding cake, perfect for a hungry crowd at a weekend lunch. It is gooey, nutty and tangy with a fresh lemon syrup which is absorbed into the cake.

Ingredients

8 oz (225 g) pitted prunes
3 oz (75

Cake
Lunch
Vegetarian

Method

Put the prunes in a saucepan with the brown sugar and the water. Bring to the boil, cover the pan and simmer for about 20 minutes until the juice is syrupy. Stir in 1 tablespoon (15 ml spoon) of lemon j