Far Breton, a specialty of Brittany, France, is a custardy cake similar to clafouti filled with rum-soaked prunes. A lovely accompaniment to afternoon tea.
According to baker and cookbook author Richard Bertinet, the custardy, clafouti-like cake known as Far Breton was originally favored by farm workers who took it into the fields as lunch. We wouldn’t mind physical labor if it came with this sweet something gilded with rum-soaked prunes. We wouldn’t mind at all. Originally published April 24, 2007.–Renee Schettler Rossi
Prune Rum Custard Cake
- Quick Glance
- 25 M
- 1 H
- Serves 8 to 10
- 14 ounces prunes, pitted
- A scant 1/4 cup Armagnac, rum, or other brandy
- 3 1/2 tablespoons unsalted butter (1 3/4 oz), melted, for the baking dish
- 2/3 cup granulated sugar
- 8 ounces (shelled weight) egg, roughly equivalent to 4 large eggs
- 4 ounces (3/4 to 1 cup) all-purpose flour
- Pinch of salt
- 3 cups plus 3 tablespoons whole milk, cold
- 1. At least a few hours and preferably the night before you intend to bake the cake, soak the prunes in the Armagnac.
- 2. Preheat the oven to 425°F (220°C). Reach for a deep-sided 8-by-10-inch (or equivalent size oval) baking dish. Brush the dish with the melted butter.
- 3. In a bowl, combine the sugar and eggs and then gradually add the flour, mixing just until combined, and then stir in the salt. Slowly and gradually whisk in the cold milk to make a thin batter.
- 4. Spoon the soaked prunes and a little of the syrupy liquid that remains into the buttered dish. Place it in the oven for just a few minutes to warm the prunes. Remove the baking dish from the oven and pour in the batter. Bake for 10 minutes. Then reduce the oven to 350°F (180°C) and bake for 25 to 45 minutes more, depending on the size of your baking dish.
- 5. To check that the Far Breton is ready, dip the blade of a sharp knife into cold water and use it to pierce the middle—if the knife comes out clean, it is ready. The sides of the far breton will also be starting to come away from the dish. Cool completely in the dish and, if desired, cover and refrigerate overnight before slicing and serving, preferably with a cup of tea.