A pure Breton product, this dessert appeared in Brittany in the 18th century. Its expansion throughout France only took place during the 19th century. Contrary to what one might think, the traditional Far Breton does not contain prunes and is eaten plain: it was only later, in the 19th century, that numerous variations appeared: with prunes, apple, grapes, orange blossom or even rum.
What could be more Breton than a good Far Breton? Simple and quick to prepare, and delicious to eat, this dessert is a must in our region: with prunes or plain, it will be appreciated by all! So grab your aprons!
And now the recipe for Far Breton :
Preparation: 15min / Cooking time: 60min / Number: 6 to 8 persons
You will need:
- 220 g flour
- 130 g caster sugar
- 1 sachet vanilla sugar
- 3/4 litre milk
- 5 eggs
- 20 g butter
- 500 g prunes (optional)
Procedure:
- Preheat the oven to 180°C (gas mark 6).
- Mix the flour and sugar in a bowl and add the vanilla sugar.
- Add the eggs and mix gently.
- Pour in the milk and add the melted butter and mix until you have a smooth batter.
- Add the pitted prunes (optional).
- Butter the bottom of your mould and pour the batter into it.
- Put the whole thing in the oven, just one hour of patience and it's done!
Chef's tip: Flour your prunes so they stay on the surface 😉
GOOD TASTE!
