Prune Pudding
- Total Time
- 1 hour 35 minutes, plus an hour for chilling
- Rating
- Comments
- Read comments
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Ingredients
- ½pound (about 2 dozen medium-size) pitted prunes
- ½cup sugar
- ¼teaspoon powdered cinnamon
- 11-inch cinnamon stick
- 3tablespoons cornstarch
Nutritional analysis per serving (4 servings)
258 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 67 grams carbohydrates; 5 grams dietary fiber; 47 grams sugars; 1 gram protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
- Step 2
Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Step 3
Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.
Private Notes
Comments
I add a half cup of cocoa and it was delicious
Since it's not the depression, used this recipe as a template and made apricot pudding with cardamom.
Cardamom? Walnuts? Let us not forget that this was depression era food and such added luxuries may not have been used even for FDR's table. Mrs. Nesbitt would not permit it.
Delicious. I omitted the sugar. Will use as topping for plain yogurt and pumpkin pudding.
This pudding is very similar to my Grandmother’s Norwegian sviskegrit (or svedskegrød) which we all loved. She used prunes which she stewed and then removed the pits, added apple sauce and cinnamon. Her son, my father, added a little cream to his dish. No sugar, no thickener! Always a welcome visit to childhood
My riff: soaked the prunes in hot water along with 2 Earl Grey tea bags for some extra flavor. I removed the bags after the hour of soaking. Added 1/4 tsp cardamom, 2 tbsp cocoa powder and 1/4 cup sugar to the cinnamon (stick and spice). Turned out well! I do wonder why the prunes are soaked whole, drained and then chopped, rather than chopped first before soaking.