Do you want a new breakfast recipe? Today I am gonna make Far Breton, Brittany pudding cake. This pudding is from Bretagne but here in Paris you can buy Far Bretons at most of patisseries/boulangeries where quiches and savory tarts are sold. But Far Bretons are easy to bake at home.
I used honey instead of caster sugar for this recipe and don’t forget to use salted butter rather than the usual unsalted butter for Bretagne recipes.
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Far Breton
Far Breton Cake Recipe
For 4 persons
Difficulty level: Easy
Prep time: 15′
Baking time: 50′
Ingredients
- 2 eggs, medium-sized
- 2 tablespoons acacia honey (42 g)
- 1/2 teaspoon pure vanilla extract
- 1/2 stick salted butter, melted, lukewarm (57 g)
- 1 cup all-purpose flour (125 g)
- 1 1/2 cup whole milk, cold (380 ml)
- 13 dried prunes, fitted
- Pinch of salt
- Additional flour to coat the prunes
To serve:
- Confectioners’ sugar for dusting
Directions
Prepare the pan if you don’t use non-stick pan by brushing butter and flour the pan and set aside.
In a mixing bowl, add in the eggs and lightly stir to combine. Then add in honey, pure vanilla extract, and melted salted butter and whisk for two minutes or until homogeneously mixed. Sift in flour and with a spatula fold delicately just until moistened. Pour in milk and stir until well combined.
Roll the dried prunes in the flour and remove access flour. Give a final mix to the batter and pour the batter in the pan. Drop prunes into batter distributing evenly. Bake in the oven preheated to 300 degrees F. (150 C.) for 50 minutes, or until the edges are puffed. The color of the top should be brown.
Let the pan cool on a wire rack. Dust with confectioners’ sugar and serve.
Notes
This is a signature desert in Brittany region of France. Far Breton is also perfect for breakfast or brunch.
If you are worried about the sugar content of dried fruit, just skip it. The 100% original version of Brittany “Far Breton” does not have any dried fruit.
If you want more milky flavour like me, cook less. Personally I cook this occasionally for breakfast, I prefer it to be full of milk flavor.
