INGREDIENTS
• 20 à 25 pitted prunes
• 120g flour
• 130g sugar
• 1 pinch of salt
• 4 eggs
• 50g butter
• 500ml milk
• 1ltr water
• 2 tea bags
• 200ml Rum
PREPARATION
Tips: For a better result, I like to marinate the prunes overnight and
prepare my flan batter on the day before – keep it in the fridge and give it a last
minute stir just before pouring into your oven dish.
Using tea bags make 1 litre of tea.
Add rum and pitted prunes and let them soak for 2 hours.
Turn your oven on at 200°C.
Grease an oven ceramic dish.
Drain prunes. Beat sugar and eggs
until they turn into a light foamy consistency. Using a wooden spoon, stir in
flour. Then add melted butter, milk and some more Rum if wanted. Pour preparation
in the oven dish. Dip in drained prunes.
Bake for 10 minutes at 200°C and then
lower to 170°C and cook for 1 additional hour.
Serve warm or cold.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
INGREDIENTS makes 30
Vanilla shortbread- 160g soft unsalted butter
- 80g caster sugar
- ½ Vanilla bean, seeded
- 150g plain flour, sifted
- 80g ground rice
Chocolate shortbread
- 165g soft unsalted butter
- 10g caster sugar
- 150g plain flour, sifted
- 60g ground rice
- 40g cocoa, sifted
PREPARATION
Preheat oven in 170°C.
Line trays with baking paper.
Use an electric
beater to beat the butter, sugar and vanilla in a bowl until light and fluffy. Gradually
add flour and ground rice, beating on low speed until almost combined. Use your
hands to bring the dough together in the bowl. Place between 2 sheets of baking
paper, roll out to form a 25 x 30 rectangle and set aside.
For chocolate shortbread
using an electric beater, beat butter and sugar in a bowl until light and
fluffy. Gradually add flour, ground rice and cocoa beating on low speed until
almost combined. Use your hands to bring the dough together in the bowl. Place
between 2 sheets of baking paper, roll out to form a 25 x 30 rectangle and set
aside.
Gently place
chocolate dough on top of vanilla dough. Roll up firmly to form a log and refrigerate
for 30 minutes. Cut into 1 cm thick slices, transfer into prepared baking
trays. Bake for 40 minutes,swapping trays from top to bottom after 20 minutes, or until pale golden and firm. stand biscuits on tray for 5 minutes before transfering to wire rack to cool completely.
Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com
