Far Breton, or Custard Cake with Prunes

Preparation info

  • Serves


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

A large cake that will feed ten, or be very acceptable when left around as a teatime snack.


  • 500 g (1 lb 2 oz) stoned prunes
  • 1


Place the prunes in a saucepan with the tea bag and cover with boiling water. Leave to stand for 20–30 minutes before removing the tea bag, bringing to a simmer, then allowing to cool in the liquid. Preheat the oven to 180°C (350°F, Gas Mark 4).

Butter a deep pie dish of 28–30c