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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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