Tuesday, October 11, 2016

Savoury, yet sweet

Today's prune delights are being cooked for my church life group, so I hope they enjoy them!

I'm making a Moroccan themed chicken dish to be served with rice and sweetcorn (because it's easy!) and then a prune cake which I made yesterday for those who gave me the giant prune tin in the first place, and it got such rave reviews that I thought I'd make it again for my group. It's a bit like sticky toffee puddings, I think, but less fiddly to make. I used milk with a squirt of lemon juice in to make homemade 'buttermilk'. I used a couple of handfuls of flaked almonds, not a whole cup of nuts, and I used honey in place of corn syrup in the icing.

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