Allegra McEvedy’s Chestnut, Prunes & Yoghurt

Screen Shot 2013-11-21 at 11.29.27 AMI really like prunes. Not because of any health/fibre/whatever  thing (you know what I’m hinting at old people/pregnant ladeez!) but because they just taste good. I once heard a chef say that if he puts prune tart on the menu it won’t sell, but if he puts dried plum on the menu it goes like the clappers. Proof, yet again, that people are idiots.

This dessert is gorgeously christmassy, or wintery or whenevery really. I judge nobody and nothing.

Except those that pooh-pooh prunes. Those people are idiots.


  • 2 handfuls of Prunes
  • 200ml – 300ml dry cider
  • 200g Peeled cooked chestnuts (vacuum packed), roughly chopped
  • 200ml natural yoghurt
  • Golden caster sugar
  • 300ml Double cream
  • oil for greasing


  • heavy based medium saucepan
  • baking tray
  • baking paper
  • small saucepan
  • mixing bowl & whisk/mixer
  • serving bowl (jam jar)


  1. Put the saucepan over a high heat.
  2. Add 150g caster sugar, shake so it is evenly distributed over the bottom of the pan.
  3. Leave over a medium heat until the sugar begins to caramelise – shake the pan now and again so that everything caramelises equally, but do not stir!!
  4. Once the caramel is dark golden and all evenly caramelised add the chestnuts.
  5. Stir to coat in the caramel then pour over a baking sheet lined with oiled parchment or greaseproof paper.
  6. Heat a small pan over a medium heat, add the prunes and enough cider to cover.
  7. Bring to boil and cook until the cider has reduced to almost nothing and the prunes have softened and broken down to a puree.
  8. In the mixing bowl add the cream and 3-4tbsp of sugar to taste. Whisk until soft peak.
  9. Once the chestnut caramel is completely cooled peel off the paper and remove from the tray.
  10. Pour the prune mix onto the tray, spreading it out and leave to cool.
  11. Cut the chestnut brittle into bitesize pieces.
  12. Fold the yoghurt into the whipped cream.
  13. Spoon a little of the prune mix into the bottom of a serving bowl.
  14. Fold the remaining prune mix into the cream.
  15. Add the chestnut brittle and gently mix.
  16. Spoon the yoghurt mix over the prune in the serving bowl.
  17. Finish with the remaining chestnut brittle and serve immediately.

Serves 4-6


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