FAR BRETON.
Otherwise known as ‘Brittany prunes pudding’.The far Breton is a delicious prunes pudding from Brittany best enjoyed slightly warm with a coffee. It’s really simple and quick to make and in France, it’s one we make on a whim when entertaining unannounced guests. Far Breton is also a versatile recipe because you can make it with or without fruits. This recipe is the classic version with prunes but you can also use apples or make it plain.
INGREDIENTS
100 g (3.5 oz) of prunes (pitted and macerated in rum or warm water)
100 g (3.5) plain flour
125 g (4.4 oz) caster sugar
3 whole eggs
1 fresh vanilla bean seed removed (or vanilla extract)
500 ml (17 fl oz) milk
60 g (2 oz) unsalted butter
2 tbsp of good rum (I used Havana club white 3 years old)
NOTES
Ideally leave the batter to rest for 30 minutes before baking it.
Resist the temptation and don’t open the oven door while the pudding is cooking.
PROCEDURE
Soak the prunes in the alcohol (or you can use water or tea).
Preheat the oven (fan forced) to 180C (300F).
Melt the butter in a pan on a medium heat until it starts to foam and releases a chestnutty aroma. Turn off the heat.
Sieve the flour into a bowl and add the sugar and vanilla seeds. Whisk so everything is mixed and then create a well in the middle.
Whisk the eggs one by one into the well, adding another egg each time the mix becomes stiff.
Once the eggs and flour are fully incorporated and a smooth consistency is obtained, add and whisk in the milk a little at a time (around a third at a time) and whisk until each third is well incorporated. Then add the rum and whisk in.
Add the melted butter (cooled a little) and whisk in.
Place the pitted prunes on the base of a baking dish and pour the batter over slowly so the prunes don’t move. Ensure the prunes are well covered.
Cook in the oven for 25 minutes – 40 minutes depending on the amount of batter in the dish. It is ready when the top turns a deep brown.
You can enjoy this dessert lukewarm or at room temperature.
“I made this with prunes and dried cherries soaked in brandy along with a bit of orange zest. Absolutely divine!!”
“I made this today served along vanilla ice cream for my mum who is from Brest, Bretagne and she loved it so much, she said it is authentic. It tasted amazing ❤️ I’m going to try more of your recipes! Merci Stephane :)”
