Prune Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • ½ box granulated gelatine
  • ½ cup cold water
  • ½ pound prunes
  • ¾ cup of sugar
  • ¾ cup of lemon juice
  • Boiling water


Wash prunes, then soak over night in 1 quart water; then cook in same water until tender. Drain, remove the stones and cut in pieces. Soak the gelatine in the cold water; add enough boiling water to the hot prune liquid to make one pint and pour over the soaked gelatine. Stir until dissolved and strain. Cool, then add the sugar, lemon juice, pieces of prunes, and a little wine, if approved; stir until the sugar is dissolved. Turn into a mould and set aside to chill and become firm. Serve with whipped cream. Stir twice while cooling to prevent prunes from settling.