The really wrinkly (and to us older) kind of prune is cheaper and keeps for ages in a storage jar but cannot compare for richness of flavour.
This is so-named because it is made with dried fruits, which I always associate with Christmas: prunes, dates and apricots. It's dark, spicy and delicious with cold cuts, pork pies or hot sausages – and it goes splendidly with matured Cheddar.
This is a cake that borders on being a dessert, and would be my choice for a celebration supper party, served warm with crème fraîche. If you are not a lover of Armagnac, the prunes also taste good served with port or amaretto liqueur.
For any special occasion, give this traditional classic pud a luxurious twist with the addition of whisky-soaked raisins.
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
These ingredients are pre-soaked for seven days to then make Prune and Armagnac Creole Cake