Grace's Cookery Book: Puddings

Prune Flan

Serves 4 good helpings

• 8" pre-baked and cooled pastry flan case
• 1 level tablespoon golden syrup
• 1 tablespoon double cream
• large tin of prunes in syrup, drained
• 1 pint custard
• a few glace cherries to decorate

Method:

Beat together the cream, prune juice and syrup until well mixed
Spread over base of flan case
Arrange prunes on top
Pour custard over the prunes
Decorate with cherries
Allow to cool for 2 hours in a fridge