Hello everyone! We’re here to help you discover or rediscover Brittany’s best-known sweet speciality, after crêpes of course – far breton. Originally, this dish was not a sweet delicacy, but a savory cake served with meat. However, from the 19th century onwards, Breton far tipped over to the sweet side of the force, to our great delight by adding sugar and dried fruit, most often prunes.
But why prunes anyway? Prunes aren’t very Breton. Well, it’s quite simple: as the Bretons were a seafaring people, they imported prunes, which had the advantage of keeping very well and being nutritionally rich. And that’s why we’ve included prunes in our Far Breton. Discover the real Breton recipe.
And if you want to get away from it all in Brittany, we invite you to discover it on foot or by bike, the beautiful pink granite coast. We also have a recipe for Breton mussels in cider, a delight!
✖️ Preparation time 20 minutes
✖️ 40 minutes – 180°C fan-assisted oven
✖️ Quantities: 4 people
USTENSILS
1 round or square baking dish (ideal depth: 5 to 7 cm) , 1 casserole dish and 1 saucepan
INGREDIENTS
- 100 grams wheat flour
- 80 grams corn flower
- 75 grams sugar (traditional recipes give 150 grams, but 75 grams is sufficient)
- 250 grams prunes
- 4 eggs
- 75 cl milk
- 1 pinch salt
- 1/2 teaspoon vanilla powder
- 1 teaspoon yeast
- 10 cl Old Rum
- 5 grams butter
PREPARATION
- In a saucepan, prepare a syrup with 75 cl hot water, 2 tablespoons caster sugar, 5 cl Rum and heat over medium heat.
- Dip the prunes in for 10 minutes, while you prepare the pastry.
- Butter the baking dish
- In a mixing bowl, combine the flour, cornflour, sugar, baking powder, salt and vanilla.
- Add the eggs and mix until smooth.
- Gradually stir in the milk until you have a smooth paste.
- Then add the remaining Rum.
- Drain the prunes and place them in the bottom of the buttered dish, then cover with the pastry.
- Bake in a preheated oven.
Advice from a Breton. After baking, the top of your cake should be flabby. To check, lightly tap the top of the far breton. For me, that’s what makes a far breton successful or not. Bon appétit and vive la Bretagne!
Did you like the recipe? Leave us a comment and #Tag @mademoiselle_voyage in your facebook and instagram stories so we can republish your pretty photos of our recipes.
