Far Breton
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
51
Sourness
44
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
260 g
Pitted Prunes1 cup
All-Purpose Flour5 cup
White Sugar1 tbsp
Vanilla Sugar1 tsp
Baking Powder1 pinch
Salt4
Eggs3 cups
Whole Milk2 tbsps
RumDirections:
1
Preheat the oven to 450 degrees F (230 degrees C)
2
Grease a shallow 2 quart baking dish
3
Place the pitted prunes in a saucepan with enough water to cover
4
Bring to a simmer, and cook until the prunes are tender but still hold their shape, about 10 minutes
5
Drain the prunes and arrange them in the bottom of the prepared baking dish
6
Whisk together the flour, white sugar, vanilla sugar, baking powder, and salt in a large bowl
7
Whisk in the eggs one at a time, beating well after each addition
8
Gradually pour in the milk, stirring vigorously with a wooden spoon until combined
9
Stir in the rum
10
Pour the batter evenly over the prunes
11
Bake in the preheated oven for 10 minutes
12
Reduce the oven temperature to 400 degrees F, and bake until the filling is firm, has risen a little, and the top is browned, about 30 minutes
13
Serve warm or at room temperature