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SAVORY PRUNE PUDDING

Soak the prunes overnight in warm water.  Drain and pit the prunes.  Preheat the oven to 425F.  Beat the eggs in a mixing bowl, then add the flour and milk, mixing well as for crpe batter.  Boil the bacon for 5 minutes in boiling water.  Run under cold water, dry with paper towels, and cut into small dice.  Add the dice to the batter, along with the parsley.  Pour into a greased earthenware pie dish.  Place the prunes on top.  Bake for 40 minutes.  Serve hot.
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4 extra large eggs
1/2 cup flour
1/2 lb smoked slab bacon
1 cup milk
20 prunes
3 tbsp fresh parsley, chopped 
1 1/2 tbsp unsalted butter
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15
mn
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45
mn
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This sweet-and-sour combination makes a great starter for a quickly made main course perfect for a winter dinner.
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Ile-de-France
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Appetizers
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