1. Preheat oven to 180ºC / 350ºF and lightly grease a 1.2 litre (2 pints) soufflé dish.

2. Make up Prune Puree by boiling prunes in water for 10 minutes.

3. Drain, reserving the liquid and whizz the prunes in a food processor or until smooth.

4. Mix the nuts, bread crumbs, sugar and all spice in a large bowl, then stir in the prune mixture. Mix in lemon rind, lemon juice, Tia Maria and egg yolks.

5. Stir in 75ml of the prune liquid,making up the quantity with water if necessary.

6. Whisk the egg whites until stiff and gently fold into the prune mixture.

7. Spoon the mixture into the soufflé dish and bake for 40 minutes or until risen.

8. Serve immediately.