A favourite. The rum soaked prunes layered in crisp sweet pastry are topped with a moist almond-scented sponge. It's almost like a Christmas pudding slice perfect for cooler nights with friends.

Ingredients

• 2 sheets pre-rolled sweet pastry

Prune Mix

• 250 grams prunes, chopped
• 25 grams butter
• 2 tblsp sugar
• ¼ cup dark rum

Cake Batter

• 125 grams butter
• 6 tblsp caster sugar
• 2 tblsp self raising flour
• 3 eggs
• 3-4 cup ground almonds (70g packet)
• 3 tblsp milk
• grated rind of two lemons
• ¼ tsp almond essence

Method

1. Pastry: Roll the two sheets of pastry out together and use to line the base and sides of a 24cm loose-bottomed flan tin. Prick evenly with a fork. Bake blind at 190°C for 15-20 minutes until the pastry is lightly cooked.
2. Prune Mix: Cook the prunes, butter and sugar together in a microwave or in a saucepan until the prunes are mushy and glazed. Add the rum and cook a minute longer, spread over the base of the flan.
3. Cake Batter: Beat the butter and sugar together until creamy. Beat in the flour and eggs. Stir in the milk, lemon rind and juice, ground almonds and essence and do not panic if the mixture curdles.
4. Pour the batter over the prunes in the prepared flan tin and level off.
5. Bake at 180°C for 25-30 minutes or until the mixture is set.
6. To serve: Dust liberally with icing sugar. Heat metal meat skewers over a gas flame or on a hot plate until very hot. Drag them through the icing sugar in straight lines. The heat will slightly caramalise the sugar leaving the grill lines. Cut into wedges and serve with custard, and or whipped cream to accompany.