Far Breton (Prune Custard Cake)
Brittany's homely baked dessert: a thick, flan-like custard cake studded with soft prunes, golden and crusty on top. Easy to make and delicious warm or cold.
Servings
Ingredients
Nutrition
Per serving
Steps
Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them for 30 minutes to plump up while you make the batter.
- 200 g pitted prunes
- 3 tbsp rum or tea
✅ Done when: prunes look plumped and softened
Make the batter
Mix the flour, sugar and salt in a large bowl, then whisk in the eggs one at a time until smooth and thick. Slowly whisk in the milk, melted butter and vanilla until the batter is smooth and runny, like .
- 125 g flour
- 100 g sugar
- 1 pinch salt
- 4 eggs
- 750 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ Done when: batter is smooth, lump-free and pourable like crepe batter
Heat the dish
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Fill the dish
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Bake hot
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Lower the oven and finish baking
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Cool and serve
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Soak the prunes
Put the prunes in a small bowl with the rum or tea and leave them for 30 minutes to plump up while you make the batter.
- 200 g pitted prunes
- 3 tbsp rum or tea
✅ Done when: prunes look plumped and softened
Make the batter
Mix the flour, sugar and salt in a large bowl, then whisk in the eggs one at a time until smooth and thick. Slowly whisk in the milk, melted butter and vanilla until the batter is smooth and runny, like .
- 125 g flour
- 100 g sugar
- 1 pinch salt
- 4 eggs
- 750 ml milk
- 40 g melted butter
- 1 tsp vanilla extract
✅ Done when: batter is smooth, lump-free and pourable like crepe batter
Heat the dish
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Fill the dish
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Bake hot
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Lower the oven and finish baking
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Cool and serve
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The Story Behind the Dish
Far comes from the Latin far, an old word for spelt and other grains. For centuries it was a plain, savoury porridge-like pudding of flour and milk, cooked for whole families and often served with meat.
In the 18th and 19th centuries it became sweet, and Breton sailors returning from trading voyages are said to have brought back the prunes that now define it.
⭐ Why It's Famous
It is the taste of a Breton grandmother's kitchen: cheap, filling, and impossible to stop eating once it's cut.
💡 Fun Fact
In Brittany, a far without prunes is perfectly normal; some families make it with raisins, or apples, or nothing at all.
Brittany (Finistère)
48.39°N, -4.49°W
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