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Prune Roly-Poly Pudding

Wash and stone a pound of prunes. Blanch the kernels, and put them into a stewpan with the fruit, a table-spoonful of moist sugar, half a pint of water, and a glassful of port. Boil the prunes to a thick paste. Roll out a piece of pastry, such as is used for boiled pudding, a third of an inch thick. Spread the fruit upon it, moisten the edges, and make it into a roll. Fasten the ends securely. Tie the pudding in a floured cloth, plunge it into boiling water, and boil it quickly till done enough. Send wine sauce to table with it. Time to boil, about two hours and a half. Probable cost, 1s. Sufficient for five or six persons.