I have a beef with the stigma against prunes, and so whatever is brought people from point A Seeing this really delicious, excellent fruit, to point B judging it as a weird snack for old people. That journey is a problem.

Prunes, you know them. You probably don't love them, and that's probably because you haven't tried one in recent memory.

A prune is just a really juicy Italian plum that's been dried. We have a weird association with them as healthy digestive food and it does help with digestion, 'cause it's fiber.

But it's also really, really delicious, so I'm here today to show you how to turn prunes into an exceptionally spiced, sweet and delicious Prune pudding.

That can be eaten on its own, or be used as a spread or a fruit filling or a topping for anything from pancakes to biscuits.

Before we go any further. Be sure to like and subscribe below so you don't miss any videos like this in the future. And if you make it, please let us know. We would love to see how you use it.

What we want to do to make the prunes little easier to work with is rehydrate them, so the first step in the recipe is taking your one cup of prunes and adding two cups of just boiled water.

This hot water seeps into the fruit and actually encourages it to swell, and so a prune that looks like this becomes much more thick and full and juicy and will break down a lot easier on the stove top.

So I have my One Cup of prunes here that I've hydrated with two cups of water and I'm going to put them in my saucepan and we're going to put it on top of the heat.

I'm going to bring this to a boil and then reduce it to a simmer and let it simmer for 8 minutes until the prunes have started to break down.

It's been 8 minutes on the stove top and the prunes are nice and big swollen from the water and the heat. Some of them have already started to break down.

And I'm going to transfer this into a food processor with an additional cup of hot water and I'm going to pulse it about 5 to 8 times.

You don't want the mixture to be perfectly smooth because you still want some hunks of the plum suspended in the pudding.

We're just blitzing it a few times to break it down a little bit, Alright, I'm going to transfer this back into my saucepan.

Now is the time for the fun part, we're going to both spice sweeten and thicken this mixture to make a pudding that's really aromatic and juicy and unique in flavor.

But that's also cool and sweets and everything you would expect from a fruit pudding. So the first thing we need to do is remove a third cup of this mixture and add it to a separate bowl.

This third cup I'm going to use to make my cornstarch slurry and what that means is we combine the cornstarch with a small amount of liquid.

So that we can get all of the lumps of the cornstarch out first before adding it to the pot that we're going to thicken.

The reason you do that is that if you add the cornstarch to the pot with all of the mixture in it, you're going to get little pockets of cornstarch that gel and are dry in the middle.

And so you'll get these really unpleasant lumps of cornstarch all throughout pudding, making a slurry ensures that that doesn't happen, so this is a really important step, Don't skip it.