Pickled Prunes

• 1lb/450g large prunes
• ¾ pint/375

The tea should be from the pot, without milk. Put the prunes into a bowl, cover with tea and leave to soak overnight. Simmer in the tea until the prunes are plump. Boil the vinegar, sugar and spices for 5 minutes, then add the prunes and cooking liquid and simmer for 5 minutes. Lift out the prunes with a slotted spoon and pack into preserving jars. Boil the syrup, pour over the prunes, and seal