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Moroccan Baked Fruit Dessert    Veg  HT CD  DP  Moroccan 75mins plus soaking

 

Serves 6   Hot  Cold  Vegetarian  Pudding  Morocco  North African  Africa

 

Ingredients

100g/4oz  dried Prunes, pre-soaked in water overnight

100g/4oz dried Apricots, pre-soaked in water overnight

50g/2oz Sultanas, pre-soaked overnight in  90ml/3fl.oz. Rum 

510ml/17fl.oz. Milk 

125g/5oz Caster Sugar 

100g/4oz Plain Flour 

3 Eggs 

25g/1oz Unsalted Butter 

50g/2oz Blanched Almonds

 

Instructions

 

1. 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. 

 

2. Heat the milk until hot but do not let it boil. 

 

3.  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.

 

4. Slowly add the hot milk to the batter, beating all the time. Mix well then add the rum from the sultanas.

 

5. Drain the apricots and prunes and spread evenly in the greased dish together with the sultanas.

 

6.  Pour the egg mixture over  the fruit, dot with butter and bake for 40 minutes. 

 

7. 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 cold.

 

 

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

Related Recipes and Information

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