Prune pudding

I’ve always imagined what the mythical prune puddings would be like, and it took me a while to realize that the meaning of the word “pudding” is not the same in Britain as it is in the US, or in my original translation from Hungary. The boozy, dense, sweet, intense British puddings are their own thing. This one MUST be allowed to sit for about two days before it reaches its real, sublime flavor. 


8 tbsp butter

8 oz pitted prunes

1/3 cup dark rum

1 tbsp molasses

12 oz semi-sweet chocolate chips

6 eggs

100g sugar

0.25 tsp salt


Mince the prunes and combine with molasses and rum. Microwave until the rum boild, about 45 seconds. Allow to sit for 15-20 minutes, stirring occasionally.

Take a 9-inch springform pan, line with parchment paper and butter.

Preheat oven to 325F. 

Melt the butter and add the chocolate chips. Mix until smooth and glossy. Mix the egg yolks with 60g of sugar. Combine with the melted chocolate mix.

Whip the egg whites, add the salt and 40g of sugar, and beat more until peaks hold. Mix a small portion into the chocolate mix, then fold in the rest. Pour into buttered shape.

Bake for about 35-40 minutes, until edges are baked and cracked.

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