MUSCAT PRUNE SHORTCAKE:

INGREDIANTS:

BUTTER,SOFTENED - 200 GM
FINELY GRATED LEMON RIND - 1 TEASPOON
CASTER SUGAR -75 GM
RICE FLOUR - 50 GM
SELF-RAISING FLOUR -110 GM
PLAIN FLOUR -110 GM
THICKENED CREAM -300 ML
CASTER SUGAR ,EXTRA -1 TABLESPOON

MUSCAT PRUNES:

SEEDED PRUNES,CHOPPED COARSELY - 170 GM
MUSCAT -250 ML

METHOD:

PREHEAT OVEN TO MODERATE[180C/160C FAN-FORCED].GREASE THREE 20 CM-ROUND SANDWICH PANS.

BEAT BUTTER,RIND AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.FOLD IN SIFTED FLOURS,IN TWO BATCHES.

PRESS MIXUTRE EVENLY INTO PANS;BAKE ABOUT 20 MINUTES.STAND SHORTCAKES IN PANS;COOL TO ROON TEMPERATURE.

MEANWHILE,MAKE MUSCAT PRUNES.
THEN AFTER BEAT CREAM IN SMALL BOWL WITH ELECTRIC MIXER UNTIL FIRM PEAKS FORM.PLACE ONE SHORT CAKE INTO DEEP 20 CM-ROUND CAKE PAN OR 20 CM SPRINGFORM TIN;SPREAD WITH HALF OF THE PRUNE MIXTURE THEN HALF OF THE WHIPPED CREAM.TOP WITH ANOTHER SHORTCAKE;SPREAD WITH REMAINING PRUNE MIXTURE THEN REMAINING WHIPPED CREAM.TOP WITH REMAINING SHORTCAKE,COVER;REFRIGERATE OVERNIGHT.

REMOVE FROM PAN;SERVE SPRINKLED WITH EXTRA SUGAR.

MUSCAT PRUNES :

STIR PRUNES AND MUSCAT IN SMALL SUACEPAN OVER HEAT,WITHOUT BOILING,UNTIL PRUNES SOFTEN.COOL TO ROOM TEMPERATURE.