Far Breton, a French Custard Prune Cake that’s traditional in the region of Brittany. It’s similar to a flan or clafoutis and very popular in that part of France. It’s a classic dessert that’s great served warm with coffee or tea. It’s quite dense with a flan like texture. The rum is optional but I highly recommend it. It’s simple to make, so enjoy Far Breton today.
Preheat the oven to 400°F – 200°C
Grease a large, ovenproof dish with the salted butter. I used a 24cm or 9 ½ inch pie dish. Be liberal with the butter so it doesn’t stick.
Place the prunes into the dish with equal spacing.
In a large mixing bowl, add the flour, sugar and pinch of salt. Combine the ingredients leaving a well in the centre.
Add the whole eggs to the flour mixture, along with the vanilla extract and 2 tbsp of rum. Starting from the centre working outwards, gently whisk to incorporate the flour. At this stage there should be no lumps.
Melt the butter in a sauce pan or in microwave. Butter should be melted but not hot.
Add milk to the mix, approx. one third at first, then the remainder. Whisk vigorously until combined into a smooth batter. Add the melted butter and mix well.
Using a ladle, very gently pour the batter over the prunes, then place in the preheated oven. Turn oven down to 350°F – 180°C and bake for 45 minutes. The “Far” is cooked when the top is browned, and the filling has risen. It should be firm to touch in the centre. If unsure, insert a skewer in the middle, and it should be dry once removed. Leave to cool.
Dust with a little (icing) powdered sugar.
Serve warm or at room temperature.
By Joel Mielle
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