Instructions: Preheat oven to 325F. Cook prunes in lemon juice and 2 cups water until they are soft. Remove cooked prunes with a slotted spoon.

Put liquid over lowest possible heat and reduce it by half.

Stir flour into sour cream and whip the mixture into the prune liquid.

Simmer together for 5 minutes.

Place the prunes in an ovenproof casserole. Pour thickened liquid over prunes, sprinkle with bread crumbs and dot with pieces of butter. Bake in the preheated oven for 30 minutes.

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