Prune and Walnut Lemon Syrup Cake

Preparation info
  • Serves


    • Difficulty


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.


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


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