What's a Breton far? It's a typical pastry from Brittany made with prunes. An International Day for this?! Come on, it's not that surprising, there are International Days for anything nowadays! I read on Twitter that the International Day of Breton far is today, so I feel a bit obliged to give you the recipe, because this is a good occasion for me to share something about Brittany, this region I love, this region where I live. And I'm sure that most Irish people don't know this dessert, because when you talk about Breton gastronomy, crepes are always stealing the show.
1 cup of warm tea
1/2 liter of milk (2 cups)
3 large eggs
1/2 cup sugar
5 tablespoons unsalted butter, melted, cooled
1/4 teaspoon vanilla extract
A pinch of salt
200g of all purpose flour (3/4 cup)
1 cup small or medium-size pitted prunes
1/4 cup of rum
Powdered sugar
Pour warm tea on the prunes and soak overnight.
The day after, position rack in center of oven and preheat to 180°C.
Combine milk, eggs, 1/2 cup sugar, butter, vanilla, rum and salt in a bowl and stir. Then add flour progressively.
Butter cake pan and pour into prepared cake pan. Drop prunes into batter, distributing evenly.
Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1h.
Cool cake completely in pan on rack.
Dust top of cake with additional powdered sugar.
This is my recipe, but of course there are other versions, you can replace rum by Armagnac, add raisins to the prunes, or you can make it with no fruits if you don't like it. Enjoy!
This is my recipe, but of course there are other versions, you can replace rum by Armagnac, add raisins to the prunes, or you can make it with no fruits if you don't like it. Enjoy!
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