Baked Sticky Prunes


  • 18 large prunes
  • 1 pot of hot, fragrant tea, such as Earl Grey or jasmine
  • 3 oz / 85 g ground almonds
  • 2 oz / 60 g icing sugar, sifted
  • 2 oz / 60 g butter, melted
  • 1 tbsp lemon juice
  • 9 walnut halves or 18 blanched almonds


Steep the prunes overnight in the tea. Remove and dry the prunes, and take out the stones. Make an almond paste by mixing together the almonds, sugar, most of the butter and the lemon juice. Add a little hot water to bind it if necessary. If using walnuts, cut each one in half. Break the almond paste into 18 pieces, and mould each one around a piece of walnut or an almond. Stuff each prune with an almond-wrapped nut. Use the rest of the butter to grease an ovenproof dish or baking tray. Put the prunes in the dish or on the tray, and cover with buttered paper. Bake in a preheated oven at 200°C / 400°F / Mark 6 for 10 minutes. Serve hot with chilled yoghurt or cream.


You can sprinkle the prunes with port or syrup before baking.