Baked Fruit Dessert
Veg HT CD
DP Moroccan 75mins plus soaking
Cold Vegetarian Pudding Morocco North African
dried Prunes, pre-soaked in water overnight
dried Apricots, pre-soaked in water overnight
Sultanas, pre-soaked overnight in 90ml/3fl.oz.
Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish
about 20 x 30 x 5cm/8x12x2 inches using unsalted butter.
Heat the milk until hot but do not let it boil.
In a large bowl, mix together
the flour and the sugar then add the eggs and beat with a wooden spoon or whisk
to form a smooth batter.
Slowly add the hot milk to the batter, beating all the time. Mix well then add
the rum from the sultanas.
Drain the apricots and prunes and spread evenly in the greased dish together
with the sultanas.
Pour the egg mixture over the fruit, dot with butter and bake for 40
Sprinkle the nuts over the top then return to the oven for a further 10-15
minutes until the top is golden brown and the pudding is set. Serve hot or
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