French · Dessert
Far Breton
Brittany's dense flan-cake studded with rum-soaked prunes — mixes in five minutes, improves overnight, travels anywhere
- Prep
- 15 min
- Cook
- 60 min
- Serves
- 8
Ingredients
- Agen prunes, pitted — 250 g
- Dark rum — 50 ml
- Black tea, hot — 100 ml
- Plain flour — 180 g
- Caster sugar — 130 g
- Eggs — 4 (220 g)
- Whole milk — 750 ml
- Vanilla pod — 1
- Unsalted butter — 40 g (25 g melted for batter, 15 g for the dish)
- Fine salt — 3 g
Method
- Soak prunes in hot tea and rum 1 h (or overnight); drain, reserving 20 ml liquor.
- Butter a deep 24 cm ceramic dish generously. Oven to 180 °C.
- Whisk flour, sugar and salt; add eggs one by one to a smooth thick paste.
- Loosen gradually with milk, vanilla seeds, melted butter and reserved liquor — a thin batter, like crêpes.
- Scatter prunes over the dish; pour the batter over.
- Bake 55–60 min until puffed, deeply browned on top (far must look almost too dark) and just set.
- Cool fully — it sinks and densifies as it should. Better after 12 h.