Today I want to share with you the recipe of a French dessert: Far Breton. As you can easily guess from the name, it is a traditional cake from Brittany and it is quite similar to a clafoutis as it is an egg-and-milk custard with flour added. It is usually made plain, with raisins or prunes. I like mine with prunes as I enjoy biting into the plump and sweet prunes! I have eaten this sweet many years ago when I visited Bretagne, but I had totally forgotten about it until I had it at a friend’s house a little over a year ago! It is so good and easy to make, that I have made it often since then and as it is very easy to transport, I have given it often to my husband to take to the office to share with his colleagues and it has always been a success! Enjoy!
- Put the prunes to soften in a bowl with the rum and cover them with lukewarm water.
- Heat the milk, butter and half the sugar on a medium fire just until the butter melts. Put the fire off and let the milk cool down.
- Beat the eggs and the remaining sugar until pale and fluffy.
- Add the cooled milk mixture, vanilla extract, salt and mix well.
- Add the flour and whisk until you get a smooth batter.
- Grease an oven proof dish (5 cm – 2 inch deep) and coat it with flour.
- Pour the batter in it and add the prunes to the batter.
- Bake it at 180°C – 355°F for 45 minutes to 1 hour, or until golden brown..
- When the Far Breton is ready, take it out of the oven and let it cool down before slicing it.
- Serve it warm or at room temperature.