Custard prune cake | Women's Weekly Food

Ingredients

• 200 grams butter
• 1 teaspoon lemon rind, finely grated
• 1 cup (220g) caster (superfine) sugar
• 3 eggs
• 2 cups (300g) self-raising flour
• 200 grams seedless prunes
• 1 egg yolk
• Custard
• 1 vanilla bean
• 1 1/3 cup (330ml) milk
• 4 egg yolks
• 1/3 cup (75g) caster (superfine) sugar
• 2 1/2 tablespoon cornflour (cornstarch)
• 1 tablespoon dark underproof rum
• 2 teaspoons water