400 g pitted prunes
50 ml brandy
50 g white sugar
200 grs. flour
150 ml of milk
50 ml heavy cream
30 grs. butter
50 grs. sugar
Place the prunes soaked overnight with an infusion of water with a little sugar.
Then drain and place in a bowl with a little brandy and sugar.
Allow to stand for two hours at room temperature.
Preheat oven to 180 ° c.
Butter a baking dish about 30 cm by 2o cm aprox
and sprinkle lightly with flour. Set aside.
Pour the flour into a bowl heated in a pot with milk and cream. Without boiling.
Remove from heat add the butter and let melt.
Beat eggs and sugar, add the milk with the cream, mix well and keep adding to
flour while mixing until a soft dough.
Only beat smoothly.
Drain the prunes and place the source of pottery. Pour the cream over them.
Bake 40 to 50 minutes or until crust is golden and has risen about prunes.