Name: Rum and prune mini cheesecakes
Cook time: 45 min
Total time: 45 min
Ingredients: 2 sheets of sweet short pastry; 1/4 cup rum; 8 pitted prunes; 2 tablespoon sugar; 500 gram ricotta cheese; 3 eggs; 1/2 cup honey; 1 teaspoon vanilla essence

Ingredients

2 sheets of sweet short pastry

1/4 cup rum

8 pitted prunes

2 tablespoon sugar

500 gram ricotta cheese

3 eggs

1/2 cup honey

1 teaspoon vanilla essence

Method

1.Preheat oven to 160C. Roll pastry out to fit the sides and base of eight muffin pans, and refrigerate while making filling.

2.Bring rum, prunes, sugar and 1 1/4 cup of water to the boil in a small pan and then remove from heat and allow to cool.

3.Beat the ricotta, eggs, honey and vanilla together, then place a prune in the bottom of each of the pastry-lined muffin pans before pouring over the ricotta mixture.

4.Bake for 25 minutes or until the filling is just set. Cool and remove carefully from pans.

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Ingredients

Method

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