The recipe for Far Breton

Many of you who attended the brunch last Sunday expressed an interested in my Mum's Far Breton recipe.  Well here it is...other cake recipes to follow...

Far Breton (Prune Flan)
  • 1 packet pitted prunes (soaked in tea for about an hour – I just put the prunes in a basin with a tea bag and pour on boiling water, stir and leave)
  • 3 ½ ozs/100 gr plain flour
  • Large pinch salt
  • 3 ozs/90gr castor sugar
  • 4 eggs
  • ½ litre milk (I use blue)
 After the prunes have soaked, drain them.

 Put oven on to 350◦F/175◦C or Fan 320◦F/160◦C

 Mix flour, salt and sugar in a bowl.   Add eggs 1 at a time and whisk (just keep adding them until you incorporate all the flour).  Add the milk in 3 or 4 slugs.

 Lightly butter a baking dish (I use a metal one) and then lightly oil on top of the butter.

 Pour the batter into the baking tray and drop the prunes into the batter so that they are evenly distributed.

Bake for about an hour, or until you can see that there is no uncooked mixture in the middle.

Leave to cool and then keep in fridge until needed.   Will keep for 3 days.


Ross DespresComment