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    Far Breton

    by Richard Bertinet

    • Preparation time: 15 minutes + soaking
    • Cooking time: 55 minutes
    • Total time: 70 minutes + soaking

    Serves: 6

    Ingredients

    200g prunes
    50g rum
    130g caster sugar
    4 British Blacktail Large Free Range Eggs
    110g plain flour
    Pinch salt
    750g whole milk, cold
    50g unsalted butter, softened 

    Method

    1. Remove any stones from the prunes. Place them in a bowl with the rum to soak for at least a few hours, or ideally overnight.

    2. Preheat the oven to 240°C, gas mark 9 and put a baking sheet in to heat up. Mix the sugar and eggs together and add the flour gradually, then a pinch of salt. Whisk in the cold milk to make a thin batter.

    3. Rub a deep 1.5L ovenproof earthenware dish with the butter, scatter over the prunes and put the dish into the oven (on top of the hot baking sheet) for 10-12 minutes, or until the butter is nut brown. Pour in the batter and return it to the oven for 10 minutes, then reduce the heat to 200°C, gas mark 6 and bake for another 35-45 minutes, until dark golden and risen. Cover loosely with a piece of foil if it is getting too dark too quickly.

    4. To check that it’s ready, dip the blade of a sharp knife in cold water, then pierce the middle of the batter. If the knife comes out clean, it is done. The sides of the batter will also be starting to come away from the dish. Cool completely in the dish, then cut into pieces or use a round cutter if you wish.

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