My grandmother made us this prune Far Breton often, and it was always a highlight. This classic Breton clafoutis is absolutely delicious at any time of day, and surprisingly simple to prepare. If you’ve tried it with prunes but aren’t a fan, you can replace them with apple slices sautéed in butter — equally wonderful!
You might wonder: why prunes in Brittany, when plums don’t grow there? The story goes that Breton fishermen used to sail to Iceland to catch cod. On their return, the people of Agen would trade their famous prunes for the cod — and the prune found its way into this beloved Breton dessert.
Ingredients
- 220 g plain flour
- 130 g caster sugar
- 1 vanilla pod (or 1 sachet of vanilla sugar)
- 750 ml whole milk
- 5 eggs
- 20 g melted butter
- 350 g pitted prunes
Instructions
- Preheat the oven to 180°C (350°F). Butter a round cake tin.
- Lightly dust the prunes in flour — this stops them sinking to the bottom of the batter.
- Melt the butter in a small saucepan. In a large bowl, mix the flour, sugar and vanilla together.
- Gradually incorporate the eggs, then the milk, and finally the melted butter, mixing until you have a smooth, lump-free batter.
- Fold in the prunes.
- Pour the mixture into the prepared tin and bake for 1 hour.
- Leave to cool slightly before serving. It can be enjoyed warm or cold.
Debrit ervat! 🇫🇷 (Bon appétit in Breton!)
Tip: Far Breton keeps well in the fridge for 2–3 days. It’s best eaten at room temperature, so take it out about 30 minutes before serving.