For 10-12 people you need

2 lb. raw pork 1 onion 2 cloves garlic 2-3 tablespoons fresh parsley salt black pepper 4 small eggs

Stuffing

4 oz. stoned prunes 4 oz. cooked ham 4 oz. Gouda cheese

6 oz. Gouda cheese 4 whole stoned prunes

Put the pork, onion and garlic through a mincer, mince or chop the parsley.
Mix meat, onion, garlic and parsley.
Season generously with salt and freshly ground black pepper.
Beat eggs and stir into mixture.
Line tin with half mixture.
Fill centre with stuffing of chopped prunes, ham and diced cheese.
Cover with remaining meat.
Lay greased foil on top and bake for time and temperature given, standing the tin of pate in a dish of cold water.
Turn out on to hot ovenproof dish, top with sliced cheese and whole stoned prunes and place under grill, or in a very hot oven till cheese melts and colours.

Oven temperature: very moderate, 325-350°F -Gas Mark 3. Oven position: centre