Ingredients
- 9 Agen Prunes, cut into quarters
- splash of brandy or Armagnac
- 3 large eggs, at room temperature
- 1/2 cup sugar
- 2 cups milk
- 5 tablespoons unsalted butter, melted and cooled, plus 1 extra tablespoon to grease the pan
- 1/2 teaspoon vanilla extract
- 2 teaspoons finely grated orange zest
- pinch of salt
- 3/4 cup flour, sifted
Instructions
Place the prunes in a small bowl and sprinkle with brandy or Armagnac. Cover and let sit at room temperature for at least 2 hours.
In a medium bowl, lightly whisk the eggs and sugar together. Continuing to whisk, add the milk, 5 tablespoons butter, vanilla, orange zest and salt. Slowly add the flour and whisk until just blended. The mixture should resemble pancake batter. Cover the bowl and refrigerate for at least 2 hours or overnight.
When you're ready to cook, preheat the oven to 400°F. Use a pastry brush to grease a standard 12-cup muffin tin with the extra tablespoon of melted butter.
Drain the prunes and pat dry with a paper towel. Place 3 pieces in the bottom of each muffin tin.
Remove the batter from the fridge and give it a quick whisk to re-blend. Transfer to a liquid measuring cup or pitcher for easy pouring. Fill each muffin cup with just enough batter to cover the prunes, about half full.
Place the tray on a rack in the middle of the oven and reduce the heat to 375°F. Bake for approximately 15 minutes or until the tops of the cakes have a dark golden brown crust. Immediately turn out onto a cooling rack.