Moroccan Fruit Dessert

Moroccan Fruit Dessert

 
1 Servings
100 gm dried prunes
100 gm dried apricots
50 gm raisins
100 ml rum (or vino santo,similar
1 to sweet sherry)
500 ml milk (or cream)
120 gm caster sugar
100 gm flour
3 eggs
20 g butter,Unsalted
50 g white almonds (or cashews)
Soak the prunes and the apricots in lots of water overnight, they
will swell up so make sure the container is large and that they are well
covered.
The following day soak the raisins in the rum.
Grease an ovenproof dish using unsalted butter. Pre-heat the oven to
180C.
Heat the milk (but do not let it boil) and drain the apricots and
prunes.
Mix the flour and the sugar and beat in the eggs to a smooth batter (I
suggest a wooden spoon or whisk). Pour in the hot milk slowly
beating all the time, mix thoroughly. Add the rum from the raisins.
Distribute the fruit evenly in the dish and pour the egg mixture over
it. Sprinkle crumbs of butter over the surface.
Bake in the pre-heated oven for 45 - 55 minutes. The top should be
golden brown with an occasional piece of fruit sticking out, a well
placed skewer should come out clean.
Sprinkle the nuts over the top and place under the grill for a couple
of minutes and then serve.