| How To Cook: |
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1. Soak the prunes overnight.
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2. Stew them with the sugar and cinnamon until very tender; towards the end of the cooking time remove the lid and allow almost all the liquid to evaporate.
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3. Sieve the prunes and return them to the pan.
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4. Blend 2 teaspoons flour with 1 tablespoon cold water, add to the mixture, and boil for 2 minutes.
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5. Make some shortcrust pastry with the flour, salt, fats and enough water to give fairly stiff dough.
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6. Roll out, line a pie plate or tin, prick and fill with baking beans.
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7. Bake for ¼ hour in a moderately hot oven (425°F); remove beans, fill with prune mixture and bake for another 10 minutes.
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8. When cold, dust with icing sugar.
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