Ingredients Jump to Instructions ↓

  1. Moroccan Fruit Dessert

  2. 100 gm dried prunes

  3. 100 gm dried apricots

  4. 50 gm raisins

  5. 100 ml rum

  6. 500 ml milk

  7. 120 gm caster sugar

  8. 100 gm flour

  9. 3 eggs

  10. 20 gm unsalted butter

  11. 50 gm white almonds

  12. Soak the prunes and the apricots in lots of water overnight, they

  13. will swell up so make sure the container is large and that they

  14. are well covered.

  15. The following day soak the raisins in the rum.

  16. Grease an ovenproof dish using unsalted butter. Pre-heat the oven

  17. to 180C.

  18. Heat the milk (but do not let it boil) and drain the apricots and prunes.

  19. Mix the flour and the sugar and beat in the eggs to a smooth batter

  20. (I suggest a wooden spoon or whisk). Pour in the hot milk slowly

  21. beating all the time, mix thoroughly. Add the rum from the raisins.

  22. Distribute the fruit evenly in the dish and pour the egg mixture

  23. over it. Sprinkle crumbs of butter over the surface.

  24. Bake in the pre-heated oven for 45 - 55 minutes. The top should

  25. be golden brown with an occasional piece of fruit sticking out, a

  26. well placed skewer should come out clean.

  27. Sprinkle the nuts over the top and place under the grill for a

  28. couple of minutes and then serve.

  29. The quantities were just right for an oval dish 22 x 30 x 4 cm.


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