Far Breton

Far Breton (Farz Fourn)

 

2 cups flour (240g de farine)

4 eggs (4 œufs)

3/4 cup sugar (150g de sucre)

1 teaspoon vanilla extract (1 paquet de sucre vanillé)

1 pinch of salt

3 cups milk (3/4 litre de lait)

4 Tablespoons butter, melted and cooled

12 ounces prunes, (340g) (The traditional Far Breton does not include fruits)

2 Tablespoons rum to soak the plums

1 cup tea to soak the prunes if they are very dry

2 tablespoons butter to grease the baking dish.

powdered sugar (optional)

 

Prepare the prunes: Heat 2 cups of water to which you add 2 tea bags and 2

Tablespoons rum. Let the plums macerate for a couple of hours. Drain the plums.

In a food processor or mixer, blend together the sugar and eggs. Add a pinch of salt. Mix in the flour and vanilla and blend well.

Slowly add the milk and mix well to make a smooth batter. Add the melted butter and the rum.

Let the batter sit for 30 minutes.

Melt the remaining butter and add to a two quart baking dish.

Add the prunes and pour the batter over.

Bake for 30 minutes at 400° F. Turn the oven off and leave the cake in the oven for 30 more minutes.

This Far Breton can be served warm or cold.

 

Suggestions: Use a mix of raisins and prunes for the fruit.

 

Done