Far Breton (8-10)

This is Debora Robertsons very good recipe for this traditional cake or dessert from Brittany.

Far Breton (8-10)
Print Recipe
Far Breton (8-10)
Print Recipe
  1. First, prepare the prunes. Put them in a pan large enough just to fit them in one layer and pour over the water or tea. Simmer them gently until almost all the water is absorbed.
  2. Remove from the heat, pour over the rum and carefully light it with a long match or a barbecue lighter. When the flames have died down, put a lid on the pan and let them macerate for at least 2 hours or up to a day. Rattle the pan from time to time to distribute the liquid. When you’re ready to assemble the far, drain the prunes and use a small knife to remove the stones.
  3. Now, brown the butter. Put it in a small saucepan over a medium heat and let it melt. Then holding your nerve, let it go further, until the milk solids turn golden brown and it begins to smell rich and nutty. Pour it into a jug or cup to cool slightly. Or you can just melt it and leave it at that if you prefer.
  4. Next, make the batter. Whisk together the eggs and sugar until well combined. Gradually whisk in the flour and salt, then pour over the melted butter and whisk that in too.
  5. Pour in the milk, whisking gently as you go to make a smooth batter. Stir in the vanilla extract and rum. This is where you would add the orange flower water if you’re using that instead of the alcohol. Cover and leave the batter to sit for at least 2 hours or up to a day.
  6. To assemble the far, lightly butter an ovenproof dish of 27x27x6cm. Preheat the oven to 180C/160C Fan/Gas 4.
  7. Place the prunes evenly across the bottom of the dish (remember to remove the stones), cut-side down. Very lightly and briefly whisk the batter and then pour it over the prunes. Bake for 40 minutes. Serve warm or cold,
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *