Ingredients: 60g Sugar (or equivalent volume sweetener); 250g Double Cream; 50 ml Marsala; 1 packet Prunes; 1 bottle Red Wine; 2 teaspoons Ground Cinnamon; additional 60g Sugar.
1. Poach prunes 30 minutes in red wine, 60g sugar (preferably not sweetener, as the viscosity of the poaching syrup will be compromised if you do), and cinnamon. Leave to cool in the poaching syrup. (You only need eight of the prunes for this recipe, but the rest will keep in the fridge for several months, for future use - both for this dish and for more general use)
2. Place 60g sugar in a milk saucepan, along with cream. Bring just to the boil, and immediately turn heat down and simmer for three or four minutes.
3. Add Marsala to this mixture, and stir in.
4. Place four prunes each, along with a spoonful or so of syrup in the base of two individual ramekins. Fill each ramekin right to the top with the marsala/cream mixture. Leave to set in a cool place, and then chill in the fridge for an hour or so.
NB: If you can't easily get Marsala, Harveys Bristol Cream is an appropriate alternative.