Modern day prunes have a bad rap, but in history a prune was just a type of plum. There are different types of plums, and one thing that differentiates them is how easily the stone or pit comes out. Prunes are freestone, meaning their stone comes out easily, whereas most plums available in the grocer’s wagon these days are clingstone, meaning the stone clings to the fruit. This particular recipe calls for prunes that will be cleaned and then cooked – therefore, they are a fresh fruit, and not the dried plum “prune” most people probably pictured in their minds at first.

Prune Pudding

1/2 lb prunes equal to about 29

2 c cold water

1 c sugar

1 inch piece stick cinnamon

1 Tbsp lemon juice

1/3 c cornstarch

Pick over and wash prunes. Soak one hour in cold water & cook until soft in same water or cook in fireless cooker (??). Remove stone from prunes, add boiling water, sugar & cinnamon stick. Simmer 15 minutes. Mix cornstarch with enough cold water to pour easily & add to the prune mixture. Cook until it thickens. Remove cinnamon, add lemon juice, mould & chill. Serve with plain or whipped cream.