PRUNE PUDDING
- ½ lb. prunes
- ½ lemon
- 1 tablespoonful cornstarch
- ½ pint (1 cup) milk
- 2 eggs
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 2 heaping tablespoonfuls (2 ozs.) currants
- 1 inch cinnamon stick
- 1 wineglassful port wine
Wash the prunes and stew them gently with sufficient water to cover, adding also the sugar, cinnamon, lemon rind, and strained juice. When tender, remove the cinnamon and lemon rind; stone the prunes and rub them through a sieve. Crack half of the stones and chop the kernels, add them to the prune pulp, and allow to cool a little.
Clean the currants and soak them in the wine. Mix them with the cornstarch and add them to the prune mixture, with the yolks of eggs and the whites stiffly beaten. Pour into a buttered earthenware dish, dredge with sugar, and bake for half an hour in a fairly hot oven. Serve hot.