Sunday, 31 December 2017

Far Breton

This is a simple, delicious recipe from one of my favourite food bloggers, Mimi Thorisson. In this traditional French dessert prunes are added to a custardy base. There are so many delicious elements to this cake, from the silky smooth texture in the centre to the more flan like top and edge, with hefty rum-soaked prunes studded throughout. I never realised just how much I liked prunes until I made this. 


What I like even more..  rum soaked prunes! Here's the recipe.

What you'll need:
  • 300g pitted prunes
  • 120ml dark rum
  • 760ml milk
  • 130g caster sugar
  • 1 vanilla pod, split lengthways, seeds scraped 
  • 4 large eggs
  • Pinch of fine sea salt
  • 225g plain flour, sifted
  • 1 tsp salted butter, plus more for the dish

How to make it:

Preheat the oven to 200°C and grease a 7 x 11 inch baking dish.

In a small bowl combine the prunes and the rum. Leave to soak for at least two hours.

In a saucepan bring the milk, sugar, and vanilla pod and seeds to a simmer over a medium heat.

Meanwhile in a large bowl beat the eggs and salt together.

Discard the vanilla pod and slowly pour the warm milk into the eggs, whisking constantly. Pour in the reserved rum and continue to whisk. Gradually whisk in the flour.

Pour half the batter into the prepared dish. Scatter the prunes evenly in the dish and then pour in the remaining batter.


Transfer to the oven and bake for 30 minutes.

Remove from the oven and gently spread the butter on top. Reduce the oven temperature to 180°C and pop back in until it is set in the centre, about 10 minutes. Allow to cool slightly and remove gently from casserole dish. Allow to cool completely on a wire rack before slicing.


Serve with a dollop of whipped cream and a glass of Baileys - if you've any left after Christmas! A proper boozy treat.

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