An unusual, warming pudding for a cold winter’s day, Zyrenia Noodle and Prune Bake may be served with lots of whipped cream. Apricots may be substituted for the prunes if you prefer a slightly sharper flavour.2 oz. butter, cut into small pieces
6 oz. wide noodles or lasagne, cooked in unsalted water and drained
1 lb. prunes, stoned, stewed and cooking liquid reserved
4 oz. sugar
1 tablespoon ground cinnamon
3 oz. dried breadcrumbs or
2 oz. fresh breadcrumbs
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
An unusual combination of pasta and prunes. Zyrenia Noodle and Prune Bake is a delicious dessert which may be served hot or cold.
With 2 teaspoons of the butter, grease a deep, ovenproof baking dish. Lay one-third of the noodles in the dish and cover with one-quarter of the remaining butter and half the prunes. In a small bowl, combine the sugar and cinnamon and sprinkle half the mixture over the prunes. Continue making layers in this way, ending with a layer of noodles. Pour the reserved prune juice over the mixture and sprinkle over the breadcrumbs and the remaining butter.
Place the dish in the oven and bake for 20 to 30 minutes or until the breadcrumbs are golden brown. Remove the dish from the oven and serve immediately. classic dish of pickled pork which is served as an hors d’oeuvrc.