This family favourite recipe for a Far Breton, was provided by The Bertinet Bakery in Bath and is a traditional cake or dessert from the Brittany region in France.
Joanna Bertinet from The Bertinet Bakery told us "A Far Breton speciality that is served in France as an afternoon treat and was very much a part of Richard’s childhood". Photo by Jean Cazals from Crust by Richard Bertinet (Kyle Books)
Serves 4 (hungry people)
- 1l full fat milk
- 250g caster sugar
- 250g plain flour
- 6 large eggs
- 250g Agen prunes
- 3 tbsp dark rum
- Remove any stones from the prunes and place them in a bowl with the rum to soak.
- Preheat the oven to 180°C.
- Break the eggs into a large bowl. Add the sugar and beat together until it starts to turn white. Add the flour a bit at a time and whisk the batter until it is smooth with no lumps. Add the cold milk and mix well.
- Butter an earthenware dish and pour the mixture into it. Add the rum soaked prunes. Cook for about an hour and then cool in the dish.
- Please find attached a recipe and an image for Far breton