Far Breton

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Serve with crème fraîche and spoonfuls of the prune soaking liquid.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.