Prune and Pecan Diamonds

Prune and pecan Diamonds


This Prune and Pecan Diamonds recipe is direct from the Australian Prune Industry. This recipe used to appear on the packaging from Verity Prunes.

Recipe Notes: 


20 cm x 30 cm Baking Tray  (7.8 inches x 11.8 inches)


Moderate Oven between 180-190 °C (350-375 °F)

Moderately Slow Oven between 160 – 170 Celcius (325 -350 F)


Prune and Pecan Diamonds

This Prune and Pecan Diamonds recipe is an old recipe which used to be printed on Australian Verity Prunes packaging.
Prep Time 20 minutes
Cook Time 50 minutes
total time 1 hour 10 minutes
Course Slices
Servings 24


Pastry Base Ingredients:

  • 185 grams Butter , softened
  • 4 tablespoons Caster Sugar
  • 2 egg yolks
  • 1 ½ cups Plain Flour , sifted

Topping Ingredients

  • 1 ½ cups Brown Sugar
  • 250 grams Unsalted Butter
  • ¼ cup Honey
  • 2 ½ cups Pecans , coarsely chopped
  • 1 ½ cups Prunes , pitted and chopped up
  • ¼ cup Cream


  • Cream together the butter and sugar until light and fluffy.
  • Mix in the egg yolks and the flour.
  • Spread mix into a greased oven tray
  • Bake in a moderate oven for 10 mins.
  • In a saucepan combine over low heat brown sugar, unsalted butter and honey.
  • Stir until the butter and sugar dissolves.
  • Allow to boil for 1 minute then remove from heat.
  • Stir in pecans, prunes and cream
  • Bring to boil, then immediately spread over pastry base.
  • Bake in a moderate oven for 15 mins.
  • Reduce oven temperature to moderately slow and bake for another 15 mins
  • Let slice cool before slicing and removing from tray.

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