Far Breton
This take on a classic French pudding from the Brittany region is made with cider brandy and prunes set in an egg custard.
Ingredients
- 80ml/2¾fl oz cider brandy
- 200g/7oz prunes, stones removed
- 480ml/17fl oz full-fat milk
- 1 vanilla pod, seeds removed, keeping the pod too
- 60g/2¼oz unsalted butter
- 3 free-range eggs
- 90²µ/3¼´Ç³ú plain flour
- 100²µ/3½´Ç³ú caster sugar
- 400g/14oz crème fraîche, to serve
Method
Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid.
Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps.
Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature.
Serve with crème fraîche and spoonfuls of the prune soaking liquid.
