1 c. chopped, cooked prunes (I use the ones in a jar. Boxed prunes should be barely covered in water and simmered about 15 minutes)
1/3 c. brown sugar
3 lg. egg whites
1/4 tsp. salt
1/4 c. chopped walnuts (optional)
1 tbsp. lemon juice

Combine all ingredients except nuts and lemon. Beat until stiff peaks form. Fold in lemon and nuts. Turn into shallow dish. Set in pan with 1 inch hot water. Bake 325 degrees for 40 minutes until puffed and forms thin crust. Elegant with custard sauce. Serve 6.

CUSTARD SAUCE:

Mix:

2 tbsp. granulated sugar
1 tsp. cornstarch
1/3 tsp. salt

Stir in 1 1/4 cups milk and heat to boiling. Stir hot mix into 3 beaten egg yolks. Simmer one minute, stirring constantly. DO NOT BOIL. Add vanilla and serve over whip.