Far Breton (French Prune Custard Cake)
A French classic from Brittany: a tender, almost flan-like custard cake studded with Armagnac-soaked prunes, with a slightly caramelized golden top. Made from a simple blender batter, best at room temperature but great cold, a wonderful make-ahead dessert for picnics and hikes.
Equipment
- Blender or food processor
- 22cm x 33cm rectangular baking tray
- Small Bowl
- Jug
Ingredients
- 250 g pitted prunes halved if very large
- 60 ml Armagnac or brandy or dark rum
- 600 ml full-cream milk
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 150 g plain flour
- 120 g caster sugar
- 1/2 tsp fine sea salt
- 60 g unsalted butter melted and cooled
- 15 g unsalted butter softened, for the tin
- icing sugar to serve
Instructions
- Soak the Prunes: Place the prunes in a small bowl, pour over the Armagnac, and toss to coat. Cover and soak at least 2 hours, preferably overnight.
- Make the Batter: Combine the milk, eggs, and vanilla in a blender and blend on medium-high speed until smooth. Add the flour, sugar, and salt, and blend on low speed until incorporated. Add the melted butter and pulse to combine. The batter should be thin and smooth, like crepe batter.
- Chill: Transfer the batter to a jug and refrigerate at least 15 minutes, or up to two days.
- Preheat and Heat the Tray: Preheat the oven to 180°C fan-forced (200°C conventional). Smear the softened butter over the base and sides of a rectangular baking tray and place it in the oven until hot, about 5 minutes.
- Bake the Base: Whisk the chilled batter well, then pour about one-third (roughly 300ml) into the hot tray. Bake 5 minutes, until just set, to create a firm base for the prunes.
- Add Prunes and Finish Baking: Scatter the soaked prunes and remaining soaking liquid evenly over the surface. Pour the remaining batter over the top and return to the oven. Bake a further 30 minutes, until golden, puffed at the edges, and just set in the center.
- Cool and Serve: Cool to room temperature in the tray. Cut into squares or slices and dust with icing sugar to serve.
Notes
Soak the prunes as long as possible, overnight gives the best flavor. Whisk the chilled batter well before using, it can separate slightly as it sits. Bake the base layer just until set before adding the prunes so they stay suspended rather than sinking. Cool fully before slicing for clean cuts. Brandy or dark rum work as substitutes for Armagnac. Contains alcohol from the spirit-soaked prunes. Keeps 4 days refrigerated; enjoy cold or at room temperature. Travels well unrefrigerated for a few hours, good for picnics or hikes. Don't freeze (custard texture is best fresh). Note: total time reflects the minimum 2-hour prune soak plus 15-minute batter chill; soaking overnight will extend total time further.