Prune Pudding
1 box
prunes
1 ½
cups water
½ cup
sugar
Dash
of cinnamon
Cornstarch
Cook
prunes in water till soft. Cool and reserve liquid. Remove pits and spread them
out to dry. When pits are dry, crack open and remove centers. Save for later.
Cut prunes in small pieces; add sugar, the reserved liquid and cinnamon. Add
cornstarch to thicken and bring to boil. Cook a few minutes or till thick.
Remove from heat, add pit centers and cool. This is especially good served with
real whipped cream. Serve with a dab of
real whip cream on top.
Olin
Walker