serves
4
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 12 pitted prunes
- ⅓ cup (80 ml) verjuice
- 125 g butter, plus extra for greasing
- 1 rosemary stem, leaves stripped, roughly chopped
- ½ cup (50 g) apple flour (see Note)
- ½ cup plain flour
- 2 tsp raw sugar
- 1 tsp sea salt flakes
- ½ tsp Herbie’s fragrant sweet spices
- 3 eggs
- 420 ml milk (436 g)
Soaking time: 12 hours
Instructions
- Place the prunes into a medium bowl and cover with the verjuice and a cartouche (see Note) – the prunes should absorb all the liquid (a few hours at minimum, although overnight is best; store in the fridge while soaking).
- Preheat the oven to 210˚C. Grease a 1 litre baking dish, 22 cm x 15 cm x 5 cm. Heat the butter and rosemary in a small saucepan, cooking the butter until it is a nut brown colour, then remove from the heat and allow to cool.
- Into a large bowl, sift the flours, then stir through the sugar, salt and spices. Whisk through (you can also use a blender) the eggs and milk until combined. Whisk in the rosemary butter. Place the prunes in the base of the prepared baking dish, then pour over the batter. Bake for 40-45 minutes, or until slightly crisp at the edges, but set in the middle.
Note
- Apple flour is available online or through health food stores.
- A cartouche is a cover made from baking paper. See here for more information and how to make one.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
