284 ml double cream (heavy cream)
439 g can prunes, stoned (seeded)
4 tbsp port
1/4 cup (50 g) 2 oz soft brown sugar
chopped nuts to decorate
1. Whip the cream until stiff.
2. Chop the prunes and fold into the cream with the port, sugar and nutmeg to taste.
3. Spoon into individual glass dishes and chill.
4. Decorate with chopped nuts before serving.
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