100 g prunes
3 tbls long-grain rice or 125 g cooked rice
1 large cooking apple
1/2 cup (50 g) 2 oz shredded almonds
1/2 stick (4 Tbsp) 50 g shredded suet or butter
salt and pepper
grated rind and juice of 1/2 lemon
3 tbls long-grain rice or 125 g cooked rice
1 large cooking apple
1/2 cup (50 g) 2 oz shredded almonds
1/2 stick (4 Tbsp) 50 g shredded suet or butter
salt and pepper
grated rind and juice of 1/2 lemon
method
1. Soak the prunes overnight in cold water. Drain off the liquid.
2. Cook the rice in boiling salted water until tender; then drain.
3. Stone and chop the prunes.
4. Peel, core, and chop the apple roughly, and mix together with the prunes, rice, apple, almonds, and suet or butter.
5. Season to taste and add the lemon rind and juice.
6. Beat the egg until liquid and mix into the stuffing to bind it.
2. Cook the rice in boiling salted water until tender; then drain.
3. Stone and chop the prunes.
4. Peel, core, and chop the apple roughly, and mix together with the prunes, rice, apple, almonds, and suet or butter.
5. Season to taste and add the lemon rind and juice.
6. Beat the egg until liquid and mix into the stuffing to bind it.
serving amount
enough for 1 boned joint of pork or a 2.5kg duck
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