Breton Far Recipe

Breton Far was a big part of our table culture; my mother would make one at least once every fortnight. To describe it, would be a slow cook custard cake, with rum soaked prunes here and there… Yum. Anyway, here are a few pointers for a smaller version… It is quite rich, but a brilliant lift in the winter. First, soak a few prunes with dark tea and rum…

Soak the prunes with rum and tea
Soak the prunes with rum and tea

 

Arrrggghhh, Matey!
Arrrggghhh, Matey!

In a bowl, firmly whisk three eggs with 125g of sugar. Add in gently 125g of flour and pour in little by little a pint (50cl) of hot milk… Keep whisking until the dough turns ribbon like. Fear not, it won’t take that long…

Fresh eggs
Fresh eggs
Smooth ribbon like ready for the oven
Smooth ribbon like ready for the oven

Butter an oven dish, pour the mixture in. Drain the prunes a bit and drop them here and there… They will sink at the bottom and that is what you want. I will leave the amount of prunes to you as it is a delicacy that is not necessarily enjoyed by all. Bake the far at 150c for 1h30 and the tip is to let it cool in and with the oven. Enjoy with a cup of coffee, on a winter’s breakfast or for Sunday afternoon tea… Avoid late in the evening though, believe me, I have been  there!

Breton Far... And beyond. Enjoy a chairde!
Breton Far… And beyond. Enjoy a chairde!

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