Nigel Slater’s recipe for little prune puddings
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Individual sized sponge puddings with a fruity boozy twist. Four little sponge puddings, plump and full of sherry-spiked dried fruit. In an electric mixer, cream together 120g of butter with 70g of light muscovado sugar and 70g of caster sugar. Beat until soft and light.
![[Nigel Slater]](https://i.guim.co.uk/img/uploads/2017/10/09/Nigel_Slater,-L.png?width=75&dpr=1&s=none&crop=none)
While that is happening, lightly butter and flour 4 x 200ml pudding basins. Heat the oven to 160C/gas mark 3. Roughly chop 10 soft, dried stoned prunes, put them in a bowl with 1 tbsp of sherry. Break 2 eggs into a bowl and beat them lightly with a fork to mix the yolks and whites. Slowly introduce them to the butter and sugar, mixing well between each addition. Now stir in 120g of self-raising flour, making sure it is thoroughly incorporated. Stir in the prunes and the sherry, then divide the mixture between the 4 buttered and floured dishes.
Smooth the surface of each pudding with the back of the spoon, then place them on a baking sheet and bake in the preheated oven for 40 minutes, until springy and golden. Run a palette knife around the sides of the tins, then turn each pudding upside down on a shallow dish or plate and shake firmly to release. Serve with a jug of cream. Serves 4. Ready in 1 hour.
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