Prune Lemon Pudding

Prune Lemon Pudding


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This is a pudding where a prune puree is folded with egg whites and baked until golden brown. Low fat and delicious.

Meade Ferguson

Serves: 6 

  • 250g pitted prunes
  • 1/3 cup (80ml) water
  • 1/3 cup (65g) caster sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence
  • 6 egg whites
  • 1/4 teaspoon cream of tartar

Preparation:20min  ›  Cook:30min  ›  Extra time:1hour chilling  ›  Ready in:1hour50min 

  1. Preheat oven to 150 degrees C.
  2. In a medium saucepan, simmer the prunes in water until soft. Drain and purée.
  3. Combine the purée in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
  4. Beat the egg whites until frothy, add the cream of tartar, and beat until stiff. Fold the prune purée into the egg whites.
  5. Pour into a buttered and sugared 2 litre baking dish and bake in preheated oven until nicely browned. Refrigerate and serve chilled with whipping cream.

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