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Hugh's chocolate, prunes and brandy
Hugh's chocolate, prunes and brandy
added by Hugh's Three Good Things

Hugh's chocolate, prunes and brandy taken from his Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 - 15 mins
Cook Time
  • 15 - 20 mins
  • 6
  • 100g prunes, roughly chopped
  • 40ml brandy
  • A little cocoa powder for dusting
  • 150g dark chocolate, broken into small pieces
  • 150g unsalted butter, diced, plus extra for greasing
  • 3 large eggs
  • 75g caster sugar
  • 35g plain flour
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Soak the prunes in the brandy in a small bowl for at least 2 hours (overnight is fine), to absorb most of the liquid.

Preheat the oven to 200C/Gas 6 and put a baking tray inside to heat up. Butter 6 dariole moulds well and dust with cocoa.

Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir gently to blend and leave to cool a little.

Beat the eggs and sugar together with an electric whisk for at least 5 minutes until the mixture is thick and moussey and ‘holds a trail’ (when a little is dropped from the whisk it should sit on the surface of the mixture and only slowly sink back in).

Fold the melted chocolate and butter lightly into the egg mousse. Sift the flour over the mixture, then fold it in carefully. It needs to be thoroughly incorporated, but don’t overwork the mix. Fold in the prunes and brandy – again, carefully.

Divide the mixture between the dariole moulds. You can prepare the puds ahead to this point, if you like, and refrigerate them for up to 2 hours.

Bake the puds on the hot tray in the oven for 10–12 minutes. Go for the shorter time if your oven is very efficient or if your puds will be sitting around for a few minutes before serving. Go for the longer time if your oven is on the cool side or if they have been in the fridge. Turn out immediately into shallow bowls and serve at once, with chilled cream.


Get the book that inspired the series: Hugh's Three Good Things.

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