|Margarita's International Recipes|
This pudding cake was easy to make (though bear in mind you need to start it at least five hours before serving it) and delicious. I managed to mess it up, however, as the only 2" high cake pan I had was a springform and the liquid batter leaked all over the cookiesheet. The result was a cake only 1/2" thick, but still delicious. I will definitely make it again, after buying an appropriate cake pan.
- 2 cups milk
- 3 eggs
- 1/2 cup sugar
- 5 tbsp. unsalted butter, melted, cooled
- 1/4 tsp. vanilla extract
- 1/8 tsp. salt
- 3/4 cup all purpose flour
- 1 cup pitted prunes
- 1/3 cup raisins
- 1/2 cup water
- 1/4 cup brandy
Put milk, eggs, sugar, butter, vanilla, and salt in a blender. Blend for 1 minute. Add the flour and pulse until blended, scraping down the sides of the jar. Cover and chill in the jar at least 3 hours and up to 1 day.
Meanwhile, put the prunes, raisins and water in a small saucepan. Cook over medium heat until the fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off the heat. Pour brandy over fruit and ignite it. Let the flames burn off, shaking the saucepan occasionally. Transfer the fruit to small bowl. Let cool at room temperature
Preheat the oven to to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line the bottom with waxed paper. Butter the paper. Dust the pan with flour, shaking out excess; place on a baking sheet.
Reblend the batter until smooth, about 5 seconds. Pour into the pan. Drop prunes and raisins into the batter, distributing them evenly. Bake the cake on the baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 50 minutes. Cool completely.
Adapted from a recipe at epicurious.com.