gluten-free & yeast-free
This recipe is ideal when entertaining guests
½ cup (125 ml) prunes, pitted and finely chopped (raisins or sultanas may be used)
Lightly steam the remaining scooped out centres; add to mashed potato or serve on its own.
This filling can also be used to make old fashioned tartlets. Add 1 beaten free-range egg to the prune mixture and fill pre-baked tart cases and bake at 180°C for 15 minutes.