Savoury prune and rosemary pudding

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

1. 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).
2. 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.
3. 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.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.