Far breton aux pruneaux (Scallops in Cider Sauce) is a traditional French recipe (from Brittany) for a classic dessert of prunes in a cake-like custard batter. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Far with Prunes (Far breton aux pruneaux).
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Far is the Breton equivalent of Clafoutis, prunes baked in a slightly sweet batter. However, Far is enjoyed at many times of day and can be served as breakfast, as comfort food or as a dessert. Vanilla sugar is common in Europe, but less so in other countries. I typically make by own by adding the vanilla pods after making custard or other dishes to a jar of sugar. You will need to leave this for several months to allow the vanilla flavour to infuse. Add 1 tbsp of this in place of vanilla sugar.
Mix together the flour and sugar in a bowl then add the eggs, one by one, beating to combine after each addition.
Now work in the vanilla sugar before working in the milk, a little at a time, followed by the rum.
Pour the resultant batter into a large, well-buttered and flour pie dish.
Distribut the prunes over the top and, with your finger, press them into the batter.
Transfer to your pre-heated oven and bake for 50 minutes.
The far is done when a sharp-bladed knife inserted into the centre emerges cleanly.
This may be the classic version of Breton far, but you could substitute apples, or raisins for the prunes. This also works well with cherries and with kirchwasser substituted for the rum.
Mix the flour and sugar in a salad bowl and add the eggs one by one.
Add the vanilla sugar, the milk (little by little) then the rum.
Pour this dough into a large, well buttered and floured pie dish or cake pan.
Distribute the prunes and, with your finger, gently press them into the dough.
Bake for around 50 minutes.
Check the cooking of the far using a knife blade. If the far is cooked, the knife comes out clean. Otherwise, continue cooking. One of my favourites is dried a apricots and amaretto.
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