CHOCOLATE BREAD AND BUTTER P
150 g Blueberry loaf
25 g Raisins
200 ml Milk
150 ml Double cream
4 oz Plain chocolate
3 Egg yolks
4 oz Sugar
15 ml Brandy

-PRUNE TART TATTAN-
200 g Plain flour
75 g Caster sugar
100 g Butter
1 Egg yolk
15 ml Double cream
25 g Butter
100 g Prunes; stoned

STUFFED PRUNES
100 g Plain chocolate
8 Prunes; stoned (8 to 10)

FOR THE STUFFING
30 ml Raisins
15 ml Brandy
1/2 Orange; Zest of
1/2 Orange; Juice of
25 g Orange

-PRUNE AND ORANGE SALAD-
1 Orange; segmented
4 Prunes; stoned
Greek gogurt

1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof dish
and sprinkle over the raisins.

2 Pour the milk and cream into a small pan and heat gently. Chop the
chocolate and place in a large bowl. As the liquid comes to the boil, pour
it over the chocolate and stir until the chocolate melts.

3 Whisk the yolks and sugar together until light and fluffy, pour on the
chocolate milk and stir until combined.

4 Stir in the brandy and pour over the cake. Transfer to the oven and bake
for 10-12 minutes.

PRUNE TART TATTAN:

1 Combine the flour, sugar and butter together until they resemble fine
breadcrumbs in a processor.

2 Add the yolk and cream, and process again until combined. Cover the
pastry and transfer to the fridge. Melt the butter in a small shallow pan,
add the sugar and stir until dissolved.

3 Add the prunes to the pan and cook on a medium heat. Roll out the pastry
into a round the size of the pan. Top the prunes with the pastry and put in
the oven for 10-12 minutes until crisp and golden. Turn out of the pan and
serve.

STUFFED PRUNES:

1 Break the chocolate into pieces and place in a bowl over a pan of
simmering water. Soak the raisins in the brandy for a few minutes, then
combine with the remaining stuffing ingredients.

2 If necessary, make a cut down the side of each prune and fill with the
stuffing. Coat in the melted chocolate and refrigerate until ready to
serve.

PRUNE AND ORANGE SALAD:

1 Arrange the orange segments and prunes on a plate and serve with Greek
yogurt.