0.25 cup (30 g) cornstarch, plus enough cold water to thin to a pourable slurry (approximately 3–4 tbsp / 45–60 ml)
Instructions
1. Pick over the prunes, discarding any debris, then rinse them under cold water. Place the prunes in a bowl, pour 2 cups (475 ml) cold water over them, and soak for 1 hour.
2. Transfer the prunes and their soaking liquid to a medium saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the prunes are fully soft and yielding when pressed, 15–25 minutes depending on size.
3. Remove the prunes from the liquid with a slotted spoon. Remove the stones; crack the stones open and extract the small kernel of meat inside (almond-like in texture), then add that kernel meat back to the prunes.
4. Return the prune flesh and kernels to the saucepan. Add the sugar, cinnamon stick, and 1 cup (235 ml) boiling water. Simmer over low heat for 10 minutes, stirring occasionally, until the sugar is fully dissolved and the mixture is fragrant.
5. In a small bowl, make a cornstarch slurry (technique: whisking cornstarch into cold liquid before adding to a hot mixture prevents lumps): stir 1/4 cup (30 g) cornstarch into approximately 3–4 tbsp (45–60 ml) cold water until smooth and pourable.
6. Add the cornstarch slurry to the prune mixture and transfer to the top of a double boiler set over simmering water. Cook, stirring frequently, for 8 minutes, until the mixture is thickened, glossy, and no starchy taste remains when a small amount is tasted.
7. Remove the cinnamon stick. Pour the mixture into a lightly oiled 4-cup (950 ml) pudding mold or equivalent bowl, approximately 6–7 inches (15–18 cm) in diameter.
8. Allow to cool to room temperature, then refrigerate until fully set and chilled, at least 2 hours, until the pudding holds its shape cleanly when unmolded.
9. To unmold: run a thin knife around the edge of the mold, place a serving plate over the top, and invert. Serve cold with Cream Sauce I or Cream Sauce II (as referenced in Farmer's original cookbook).
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