Far Breton (Brittany Prune Custard)

A dense, flan-like Breton custard cake baked with prunes soaked in tea or rum, with a golden, caramelised top.

TIME BREAKDOWN
Prep: 20 min
Cook: 45 min
Total: 1 hour 5 minutes
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Very Easy

Ingredients

  • 200g ready-to-eat pitted prunes (Agen prunes if available)
  • 150ml hot strong black tea (or 3 tbsp dark rum and 100ml hot water)
  • 30g unsalted butter, melted, plus extra for greasing
  • 125g plain flour
  • 100g caster sugar
  • Pinch of salt
  • 4 large eggs
  • 600ml whole milk
  • 1 tsp vanilla extract
  • Icing sugar, for dusting

Method

  1. Soak the prunes in the hot tea (or rum and hot water) for 30 minutes, then drain.

  2. Heat the oven to 200°C (180°C fan). Butter a 23cm round or square ovenproof dish and scatter the prunes over the base.

  3. Whisk the flour, sugar and salt together in a large bowl. Beat in the eggs one at a time until smooth.

  4. Gradually whisk in the milk, melted butter and vanilla to make a smooth, thin batter. Strain it into the dish over the prunes.

  5. Bake for 10 minutes, then lower the oven to 180°C (160°C fan) and bake for 35 minutes more until golden and set with a slight wobble in the centre.

  6. Cool for 15 minutes, dust with icing sugar and serve warm or at room temperature.