One pound sugar, ¼ lb. loaf sugar, ½ oz. leaf gelatine, 1 gill claret, thinly cut rind ½ lemon, small piece of stick of cinnamon, 1 gill cream. Stone the prunes, put them in a jar with the claret, sugar, lemon peel and cinnamon. Stand the jar in a saucepan of boiling water and cook until tender, then rub them through a fine sieve. Dissolve the gelatine and add to the sieved prunes. Rinse a border with cold water, or line it with lemon or wine jelly, then pour in the prune mixture and leave until set, then turn out and serve with the stiffly whipped and sweetened cream in the centre. Time, 1 ½ to 2 hours. Sufficient for four or five persons.
Sufficient for four or five persons