About this recipe:Far Breton is a prune flan recipe from the northwest of France (Bretagne or Brittany). You serve it in the oven dish. It's very easy to make. It is possible to change the recipe using different kinds of fruit.
250g pitted prunes
125g plain flour
a pinch of salt
750ml full fat milk
2 tablespoons rum
1 tablespoon vanilla sugar
1 teaspoon baking powder
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 240 C / Gas 9.
Grease a shallow, 2-litre baking dish.
Put the prunes whitout stones in a saucepan with just enough water and the rum to cover, then simmer over low heat for about 10 minutes. The prunes should be tender but should still hold their shape.
Drain the prunes, then place them in the base of the prepared dish.
Combine the flour, sugar, vanilla sugar,baking powder and salt in a large mixing bowl.
Add the eggs one at a time, beating well after each addition.
Gradually add the milk to the mixture, stirring vigorously with a wooden spoon until combined. Pour the batter over the prunes, trying not to displace them too much.
Bake for 10 minutes in the preheated oven, then for a further 30 minutes at 200 C / Gas 6, or until the top is browned and the filling is firm and has risen a little.
Serve warm in the baking dish or at room temperature.
Absolutely fantastic! I needed to use up some very old prunes. This is insanely easy to make and extremely delicious. I followed the recipe to a T, except for using a sllightly smaller baking dish, using soya milk, and using half of a vanilla pod instead of the vanilla sugar. Tried it warm about 20 minutes after taking it out of the oven and it was perfect. The baking time was spot on. I too am excited to try it cold tomorrow. Thank you for a wonderful recipe that I will make for years to come! ***** Update: I tried this cold after it was in the fridge all night. Surprisingly, I like it MUCH better warm or at room temperature. - 27 Jul 2011