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.

    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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    Reviews in English (4)


    If you like prunes you will love this. Bakes up soft on the bottom. Do not overbake or it will be hard. I make it the day before serving and the flavors blend well.I also put a layer of vanilla pudding on top and then top with whipped cream.  -  08 Jun 2006  (Review from Allrecipes USA and Canada)


    I chose this recipe to use up egg whites I had from ice cream making. The recipe sounded a little simple for me, however it turned out very good. Delicate and delicious. This is a great way to utilize egg whites and I hope it will be good with dried apricots or even figs too.  -  16 Mar 2011  (Review from Allrecipes USA and Canada)


    I've now made it twice, delicious! Didn't change a thing!  -  06 Nov 2015  (Review from Allrecipes USA and Canada)

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