Recipe: Almond and Prune Frittata

 The theory of a sweet frittata has always made sense - just as a savoury clafouti does, which also works well - but this is the first, and only, recipe for one that I've actually come across. I found it first as given by Lindsay Bareham, who said she was quoting Paul Gaylor (whose version is slightly different, and slightly better); in my adaptation, I've taken out the step where the prunes are soaked in tea (when was the last time you needed to pre-soak dried fruit? These days the fruit always comes perfectly succulent straight from the packet...) and although I still add the brandy, I don't really see the point in flambeeing it, as Gaylor does, so I don't.

This is quick, and simple, and very delicious. Another one for the I-forgot-to-plan-dessert list, where you need to come up with something quickly, and based on stuff you probably already have to-hand.

For four servings (or two, if feeling self-indulgent).

Ingredients: 1 cup soft prunes, roughly cut up; 1 tbs butter; 1 tbs brandy; 6 medium eggs; 4 tbs ground almonds; 4 tbs sugar; flaked almonds, to scatter.

Method:

1. Pre-heat the grill to high.

2. In a non-stick frying pan, melt the butter, and heat the prunes over medium heat for a couple of minutes. Add the brandy, and continue to heat for another minute or so.

3. Beat the eggs, along with the ground almonds and sugar, and add this mixture tothe prunes in the pan. Continue to heat over medium heat for five minutes or so, until the base looks to be fairly firm when you shake the pan.

4. Scatter the flaked almonds over the top, and put the pan under the grill for three or four minutes, until the frittata is browned and puffed. Slide it onto a serving platter, and cut in four quadrants, to serve