Far Breton Recipe

Far breton is Brittany's beloved prune flan, a soft, custardy cake somewhere between a clafoutis and a flan. Plump prunes sink into a vanilla-scented batter that bakes to a golden, wobbly tenderness. It is humble, rustic and deeply comforting with a cup of coffee.

Prep time

15 mins

Cook time

45 mins

Total time

1 hour

Servings

6 servings

Calories

320

Ingredients

• 200 g pitted prunes
• 120 g plain flour
• 100 g sugar
• 3 eggs
• 500 ml whole milk
• 1 tablespoon rum, optional
• 1 teaspoon vanilla extract
• 1 pinch salt
• Butter, for the dish
• Icing sugar, to dust

Instructions

1. Soak the prunes in warm water with the rum for 15 minutes, then drain.
2. Butter a baking dish and scatter the prunes over the base.
3. Whisk the flour, sugar and salt, then whisk in the eggs one at a time.
4. Gradually whisk in the milk and vanilla until the batter is smooth.
5. Pour the batter over the prunes and bake at 180°C for 40-45 minutes until set and golden.
6. Cool for 10 minutes, dust with icing sugar and serve warm or at room temperature.

Pro tips

• Soak the prunes so they stay plump and juicy in the oven.
• Let the batter rest for 10 minutes if you have time; it bakes more evenly.
• The centre should wobble slightly when it comes out; it sets as it cools.
• Serve it the day it is made for the best texture.

Frequently asked questions