Far Breton is a popular French plum pie. It got its name from the Brittany region in the north-west France. This coastal region has a characteristic Celtic influence, which affected not only traditions and language, but also culinary heritage. The traditional recipe is usually used Agen plums. In any case, dried fruits should be chubby, shiny and juicy. To do this, they are pre-soaked on a couple of hours in hot weak tea or brandy. Share with friends: 
Time: – Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- Flour – 1 and 3/4 cups
- Eggs – 4 pieces
- Sugar – 3/4 cup
- Vanilla Extract – 1 teaspoon
- Milk – 3 cups
- Butter – 2 tablespoons
- Prunes (roll in flour) – 300 grams
- Powdered Sugar (optional)
Recipes with similar ingredients: flour, eggs, vanilla extract, milk, prunes, icing sugar
Recipe preparation:
- In a food processor or blender, mix flour and eggs, add sugar and vanilla, mix. Slowly pour in milk and knead smooth, batter. Leave for an hour at room temperature.
- Melt the butter in the microwave, spread evenly bottom and sides of a deep pan. Pour the batter into the pan and pour prunes (flour should help not to go to the bottom immediately). If they drown, don’t worry, Far Breton will still be delicious.
- Bake for 30 minutes at 220 C. Turn off the oven and leave the cake there for half an hour. Before serving, you can sprinkle on top of icing sugar.
