Recipe(tried): New Orleans Apple and Bourbon Pudding and Chocolate Cake with Rum Prunes

hi all tkl pals,

I haven't posted any tried recipes other than answered few requests lately. However, I've been here in-and-out daily to check out new posts when I am free...
Well, the reason why i have been so slack is that i have been helping my new pet parrots: Snoopy (he) and Furball (she) to settle down in our house. The two birds have taken up most of my time. i feel so bad for my husband who has not received much attention from me
Therefore, I this lip-smacking dessert for him last night. I have no idea how New Orleans it is but it surely is delectable.

hope you all had a groovy weekend.

eggy/m'sia
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New Orleans Apple and Bourbon Pudding
Serve 8
* If you don't have bourbon in your cupboard, brown rum or brandy works just as well.

The pudding:
3 Granny Smith apples
1/3 cup water
2 Tbsp. sugar
4 thick slices raisin bread
2 1/2 cups milk
1 tsp. vanilla essence
3 eggs
70 g - 105g/ 1/3 - 1/2 cup sugar
a little grated nutmeg
1 Tbsp. bourbon or brown rum

Bourbon topping:
1 egg
2 Tbsp. caster sugar
45 g unsalted butter
2 Tbsp. bourbon or rum
few drops vanilla essence

To make the pudding:
Butter a round or square shallow china ovenproof dish, about 23 cm in size. It should hold five cups.
Peel, core and dice the apples into small cubes. Put into a sieve and discard the liquid.
Cut the bread into small dice, and place in a basin with the apple. Add the milk and vanilla and leave to stand for about 45 minutes so the bread will soften.
Beat the eggs with the sugar, nutmeg and bourbon. Tip into the apple and bread and stir gently to mix well. Pour into the baking dish and bake in a moderate oven for 25 minutes or until set on the top.
Remove and pour the topping sauce over the top immediately. Leave to rest for about 10 minutes before serving,, so the topping sets in a creamy custard.
It can be reheated standing in a baking tin with hot water around, and it also reheats well in a microwave.
To making the topping:
Mix the egg and sugar. Melt the butter and add it in, stirring well with a fork. Add bourbon or rum and vanilla.

Chocolate Cake with Rum Prunes
The prunes in this cake soaks in the rum for 24 hours before making and the finished cake needs to stand for at least 12 hours. Thus, you MUST prepare the prunes 2 days before baking and bake it on the day before serving. It cuts easily into 14 - 16 serves and could be halved if you wish. Serve it plain, with running cream, thick cream or perhaps with ice cream.

1/2 cup prunes, stoned and cut into small pieces
1/4 cup brown rum
2 Tbsp. orange juice
400 g dark chocolate, cut into small pieces
250 g unsalted butter, cut into small pieces
6 eggs
105 g - 210 g / 1/2 - 1 cup caster sugar

1 1/4 cups plain flour
pinch salt
100 g hazelnuts, roasted and skinned and finely chopped
icing sugar for dusting (optional)
(* Depends on the sweetness of the prunes.)

Put the prune into a bowl, add the rum and orange juice, stir and leave for 24 hours.
Preheat the oven to moderate 180C.
Butter the sides and base of a 23 cm cake tin, and line the base with non-stick baking paper. Butter this again. Put the chocolate and butter into a bowl over a saucepan of simmering water and leave until melted.
Put aside to cool slightly.
Separate the eggs and put the yolks into a very large basin. Beat with sugar until pale and thick. Gradually mix in the chocolate and butter, the flour, salt and nuts. Lastly, add the prunes and any remaining liquid.
Beat the egg whites until they hold stiff peaks. Gently fold into the chocolate, a third at a time. Pour into the buttered tin and cook for 25 minutes or until just firm to the touch. It will firm more as it cools.
Remove. Leave to rest for an hour and then run a knife around the edge of the cake tin and gently invert onto a plate. Leave for 12 hours before serving so the cake mellows.
Dust the top with a frosting of sifted icing sugar.