Far Breton (Prune Custard Cake)
Brittany's homely baked dessert: a thick, flan-like custard cake studded with soft prunes, golden and crusty on top. Easy to make and delicious warm or cold.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them to plump up for 30 minutes while you make the batter.
Make the batter
Mix the flour, sugar and salt in a large bowl. Whisk in the eggs one at a time to make a smooth, thick paste. Slowly whisk in the milk until the batter is smooth and runny, like crêpe batter. Stir in the 40 g of melted butter and the vanilla. Let it rest while the prunes soak.
Heat the dish
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Fill the dish
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Bake hot
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Lower the oven and finish baking
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Cool and serve
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Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them to plump up for 30 minutes while you make the batter.
Make the batter
Mix the flour, sugar and salt in a large bowl. Whisk in the eggs one at a time to make a smooth, thick paste. Slowly whisk in the milk until the batter is smooth and runny, like crêpe batter. Stir in the 40 g of melted butter and the vanilla. Let it rest while the prunes soak.
Heat the dish
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Fill the dish
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Bake hot
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Lower the oven and finish baking
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Cool and serve
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The Story Behind the Dish
Far comes from the Latin far, an old word for spelt and other grains. For centuries it was a plain, savoury porridge-like pudding of flour and milk, cooked for whole families and often served with meat.
In the 18th and 19th centuries it became sweet, and Breton sailors returning from trading voyages are said to have brought back the prunes that now define it.
⭐ Why It's Famous
It is the taste of a Breton grandmother's kitchen: cheap, filling, and impossible to stop eating once it's cut.
💡 Fun Fact
In Brittany, a far without prunes is perfectly normal; some families make it with raisins, or apples, or nothing at all.
Brittany (Finistère)
48.39°N, -4.49°W
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