Breton Custard Cake (Far Breton) with prunes recipe

A melt-in-the-mouth texture, lightly browned top and a generous helping of prunes: that’s Far Breton. It’s simple, authentic and comforting, and requires few ingredients…but a lot of love.

Recipe for6 to 8 people

Preparation10 minutes

Cooking50 min

Ingredients :

- 200 grams of flour
- 150 grams of sugar
- 4 eggs
- 75 centilitres of full-cream milk
- 200 à 250 grams of pitted prunes
- 1 pinch of salt
- 1 spoonful of rum or a little vanilla (optional)
- 20 grams of butter (to butter the dish)

Preparation

Preheat the oven to 180°C (th.6).
Mix theflour, sugar and salt in a salad bowl.
Add the eggs one by one, then gradually pour in the milk, whipping the mixture to obtain a smooth, fluid paste similar to a thick pancake batter.

4. Butter an ovenproof dish with plenty of lightly salted butter.
5. Place the prunes on the bottom of the dish.
6. Pour the batter over them

Cooking

Bake for 45 to 50 minutes, at 180°C (in a fan-assisted oven) until the cake is well browned and slightly jiggly in the middle.
Leave to cool before eating. Far Breton with prunes is best enjoyed at room temperature, or even slightly cold.