Desserts

For those with a sweet tooth, a dessert at the end of a meal is non-negotiable. Here are some rich and satisfying desserts, each one a perfect way to round off any meal

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Caramel Prune Dessert

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Caramel Prune Dessert

Method

  1. Cut the bread into 2cm cubes.
  2. Half and stone the prunes.
  3. Melt the butter in a skillet, add the sugar and stir over low heat until syrupy and turning light brown.
  4. Add the lemon juice and the Muskadel (optional).
  5. Fold in the prunes, coating them with the syrup. Cover and simmer for 10 minutes.
  6. Gently fold in the bread cubes to coat with syrup. Try to keep the cubes intact.
  7. Spoon into a dish and serve with cream.

Ingredients

  • 4 slices Sasko Traditional White, crusts removed
  • 450g Prunes, dried, soaked overnight in Rooibos tea or apple juice
  • 75g Butter
  • 225ml Sugar
  • 25ml Muskadel wine (optional)
  • 15ml Lemon juice
  • 250ml Fresh cream