Far Breton is a traditional cake or dessert from the Brittany region in northwest France. This flan-style eggs-and-milk custard cake is so simple and quick to whip up that in France it has become a go-to recipe for when you are pressed for time or just don’t know what to serve for dessert.
The classic version of Far Breton is made with prunes, but you can use raisins instead or even just serve it plain if you don’t have any fruit on hand. An optional step would be to soak the prunes or raisins overnight so it’s plump and juicy.
Ideally leave you batter to rest for 30 minutes before baking and do not open your oven door while it is in the oven. Bake cake until sides are puffed and brown and knife inserted into centre comes out clean, about one hour. Cool cake completely in the pan on an oven rack.
This deliciously dense custard cake tastes best when it is served slightly warm out of the oven, but it can also be enjoyed anytime at room temperature. Eat it warm for breakfast with your morning coffee or brighten up your afternoon tea with a hearty slice.
You probably already have the ingredients for this simple recipe, so go make it already…Bon appétit!
- 250 grams flour
- 100 grams sugar
- 7 ml vanilla essence
- 4 eggs
- 1 lt full-cream milk
- 50 ml rum
- 200 grams dried prunes
- 30 ml butter
- Mix the dry ingredients.
- Add the eggs and mix well.
- Add the milk, rum and vanilla ingredients gradually.
- Grease an oven dish with butter.
- Arrange the prunes on the base of the dish.
- Pour the mixture (very runny), over the prunes.
- Bake in a pre-heated oven at 220°C for 50 minutes
- Cut into squares and dust with cinnamon