Far Breton, or Custard Cake with Prunes

Name: Far Breton, or Custard Cake with Prunes
Yield: Serves ten
Cuisine: France
Ingredients: 500 g (1 lb 2 oz) stoned prunes; 25 g (1 oz) unsalted butter; 300 g (10½ oz) plain flour; 150 g (5½ oz) golden caster sugar; 1 litre (1¾ pints) milk; 2 tablespoons dark rum (optional but highly recommended); A few drops vanilla extract; 6 eggs; 1 black tea bag

Preparation info

Serves
ten

Difficulty
Easy

Appears in

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.

Ingredients

500 g (1 lb 2 oz) stoned prunes
1

Europe
France
Dessert
Mediterranean
January
Vegetarian

Method

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