Recipe by mary winecoff
This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.
Top Review by Kathryn M.
I love this as is! Doubled the batch this morning after consuming the whole first single batch myself yesterday! Both times used Lipton black tea and this time tried organic orange zest: awesome! Best warm prune "pudding" imaginable!
- 354.88 ml boiling water
- 2 tea bags
- 226.79 g pitted prune
- 59.14 ml sugar
- 4.92 ml grated fresh lemon rind
- 2.46 ml vanilla
Directions See How It's Made
- Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- Combine tea and prunes in a medium saucepan.
- Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- Remove from heat and puree mixture in a food processor until smooth.
- Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat and stir into vanilla.