A traditional Breton dessert that is easy to make, gourmet and tasty! We love its melting texture and its prunes which bring an additional fruity touch...
Preheat the oven to 220° traditional heat. Butter a ceramic or glass mold. Mine measures 18x30cm (inside dimensions).
Put the prunes in a bowl of lukewarm water for 30 minutes to let them swell.
In a large container, pour the flour, powdered sugar and salt. Add the eggs and mix well so there are no lumps.
Gradually add the milk, beating well between each addition. The dough should be smooth and homogeneous. Finally, add the vanilla (and optional rum).
Spread the prunes evenly in the bottom of the pan.
Pour the batter over the prunes and bake for 20 minutes at 220° then lower the temperature to 180° for about 30 minutes. The edges should be nicely browned and the center a little less. Test for good cooking with a wooden pick inserted in the center of the far, it should come out clean without batter.
Leave to cool in the pan, at room temperature. This Breton far is eaten either lukewarm or cooled.
Notes:
It keeps for 1-2 days at room temperature (even tastier, especially the next day).It can also be kept for 3-4 days in the refrigerator, in an airtight bell to prevent it from drying out.So that it regains all its flavor, do not hesitate to take it out 15 minutes before tasting.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)