Soak the stoned prunes overnight in the brandy.
Cut each prune into about 10 pieces.
Mix together the cheese, cream sugar and almonds until smooth. Beat the egg, add to the mixture and stir well. Stir in the prune pieces and the brandy. Pour into cocotte dishes, place these in a tin of hot water and bake in a preheated oven at gas mark 4 for 20 minutes or until they are just set.
Chill to serve.