Nigel Slater’s prune recipes

Rich and dark, prunes add a hint of gooey sweetnessThere is a shelf in the kitchen that is home to glass jars of dried fruits: apricots for lamb tagine; figs for marinating in glasses of muscat; dates for wolfing from the jar. There are also prunes that rarely get much of an outing. Beyond the airtight lid lie notes of liquorice and vanilla, lumps of fudgy, intensely sweet dried plums to add to chocolate cakes or to serve with walnuts after dinner. I have dipped them in chocolate on several occa