8 oz self-raising flour
6 oz stoned prunes
4 oz sugar, plus
1 tablespoon Demerera sugar
3 eggs
3 tablespoons liquid, either
from the prunes (see below), or use milk or beer.
1 lb mixed cake
fruit
Cover stoned prunes with water, bring to boil, and
leave to cool. Drain, discarding all but 3 tablespoons of the cooking
liquid, and if you prefer to use milk or beer (beer gives the best
flavour, and you can always drink the rest of the bottle), then
discard or drink all of the cooking liquid.
Purée prunes food processor or rub through sieve. Cream with the sugar, beat in eggs and liquid, fold in flour and cake fruit. Sprinkle the extra spoonful of Demerara sugar on the top. Or you could cover the top with almonds, if you prefer.
Bake in 7" tin in a low oven (250 F, 125 C, Mark 1) for 2 1/2 hours.