the mixture into 6 draining moulds or improvise with wide necked
muslin over the necks, invert on a dish and leave to drain
out on to a dish to serve.
the prunes, wine and cinnamon in a covered casserole and cook in the
oven at 325oF (170oC), Gas 3 for 11/2
the raisins in another covered dish with the tea and cook in the
oven at 325oF (170oC), Gas 3 for 1 hour.
Discard the cinnamon and liquidize the prunes and wine.
off the tea and liquidize the raisins with the lemon juice.
together the two purée.
into a serving dish and chill.
Decorate the top with walnut halves and serve with a portion of
make an up dated and down calorie cremets with plain low fat
yoghurt. Whip the yoghurt, fold in the whisked egg whites and drain. The
result will inevitably be much 'thinner'. But then so will you!