Buckwheat Far Breton

Buckwheat Far Breton


4 people made this

About this recipe: This is a truly delicious traditional French dessert which uses buckwheat flour, prunes, raisins and cinnamon. It's basically like a baked custard with dried fruit but it is delicious and has that rich, dense texture. You can use plain flour instead of buckwheat, if you prefer.


Serves: 6 

  • 250g buckwheat flour
  • 250g salted butter
  • 1.5 litre full fat milk
  • 3 eggs
  • 50g caster sugar
  • 200ml single cream
  • pinch salt
  • handful prunes and raisins
  • pinch ground cinnamon (optional)

Prep:15min  ›  Cook:40min  ›  Ready in:55min 

  1. Preheat the oven to 180 C / Gas 4. In a pot, bring the milk to the boil. Add the butter, and allow it to melt.
  2. Mix the flour, sugar and eggs with some of the milk in a bowl then add to the remaining boiling milk. Mix well. Add the cream and salt to the saucepan, stirring constantly for about ten minutes. Stir in the prunes and raisins (as much as you want) and cinnamon if using.
  3. Pour the mixture into a large baking dish. Use a fork to draw lines on the top of the batter. Bake for about 40 minutes. A knife inserted in the middle should come out clean, if not then bake for a few more minutes until it has a nice golden crust.
  4. Enjoy it while it is still warm!

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