Divine Prune and Walnut Cake Filling
A silky, indulgent filling that instantly elevates any cake, cupcake, or tart. The deep caramel notes of dulce de leche blend beautifully with sweet prunes and crunchy walnuts for a texture that is both creamy and satisfying. Quick to make, impossible to resist!
🛒 Ingredients
1 servings
- 1 can (14 oz / 397 g) sweetened condensed milk, pressure-cooked for 40 minutes
- 3.5 oz (100 g) pitted prunes, finely chopped
- 3.5 oz (100 g) walnuts, roughly chopped
- 1 teaspoon pure vanilla extract
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Directions
- 1
Place the sealed can of sweetened condensed milk in a pressure cooker covered with water and cook for 40 minutes. Let it cool completely before opening — you will have a thick, golden dulce de leche.
- 2
Transfer the dulce de leche to a blender with the chopped prunes and vanilla extract. Blend until you get a smooth, creamy mixture.
- 3
Add the chopped walnuts and pulse just 2–3 times to keep a pleasant chunky texture throughout the filling.
- 4
Use immediately to fill your cakes, cupcakes, or pies, or store in an airtight container in the refrigerator for up to 5 days.
💡 Chef's Tip
For a richer depth of flavour, swap the vanilla for 1 tablespoon of dark rum — it pairs wonderfully with prunes and takes this filling to the next level.
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