Far Breton

Method

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1. Soak the prunes in the hot tea with the rum for 60 minutes, then drain them.

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2. Whisk the flour, sugar and salt, then beat in the eggs one at a time to a smooth thick paste.

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3. Add the milk gradually, whisking, followed by the vanilla and melted butter. The batter will be very thin.

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4. Rest the batter 60 minutes at room temperature.

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5. Heat the oven to 200°C / 400°F. Butter a 25 cm baking dish heavily and dust it with the sugar.

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6. Scatter the drained prunes over the base and pour the batter over them.

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7. Bake 45 minutes, until puffed, deeply browned and set with a slight wobble. It sinks as it cools, which is correct. Serve warm or cold.

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Chef’s Tips

• Tea, not water, for the prunes. The tannin cuts the sweetness.
• Rest the batter an hour for the dense set.
• It sinks as it cools. That is not a failure.

Pairing Suggestions

• Salted butter caramel
• Breton cider
• Coffee

Storage & Reheating

Three days at room temperature, covered. It does not freeze well.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.