Forget the pudding and try this delightful tart with praline ice cream and brandy custard sauce instead.

Ingredients

• 400 gram block sweet short pastry, defrosted

Prune Mix

• 250 grams prunes, pitted
• 25 grams butter
• 2 tbsp caster sugar
• ¼ cup dark rum

Almond Topping

• 125 grams butter
• ½ cup caster sugar
• 2 tbsp cornflour
• 3 eggs
• 3 tbsp milk
• grated rind of 1 lemon
• 1 tbsp lemon juice
• 70 gram packet ground almonds
• 1/4 tsp almond essence
• icing sugar to finish

Method

Pastry

1. Roll the pastry out and use to line the base and sides of a 23cm loose-bottomed flan tin. Bake blind at 190°C for 12-15 minutes. Remove the baking blind material and return the flan to the oven for 2-3 minutes until the pastry is cooked. Do not over-cook at this stage, as the pastry will be further cooked once the filling goes in.
2. While the pastry is cooking prepare the prunes and topping.

Prune Mix

1. Roughly chop the prunes. Cover with boiling water and allow the prunes to stand for 2 minutes before draining of all the water. Add the butter and caster sugar and cook in a saucepan for 10 minutes on a low heat until the prunes are mushy and glazed. Add the rum and cook for 1 minute longer. Allow the prunes to cool. They should be mushy and without too much liquid.

Almond Topping

1. Beat the butter and sugar together until the mixture is quite white and pale. Beat in the cornflour. Add the eggs one at a time, beating well. Add the milk, lemon rind and juice, ground almonds and essence. Do not panic if the mixture curdles, as this is okay.

To Assemble

1. Spread the prunes randomly over the tart base. Pour the batter on top and level off carefully. Bake at 180°C for 30-35 minutes or until the mixture is set.

To Serve

1. Dust liberally with icing sugar. Heat 2-3 metal skewers over an open flame until very hot. Drag them though the icing sugar in straight lines. Their heat will slightly caramelise the sugar leaving the grill lines. Cut into wedges and serve with the praline icecream and quick Brandy Sauce.