Ingredients
Instructions
- In a saucepan, warm 100 ml of water and steep the tea bags.
- Add the rum to the tea and then add the pitted prunes.
- Let the prunes macerate for 2 hours in the rum and tea mixture.
- In a large bowl, beat the eggs with sugar and a pinch of salt until well combined.
- Add the flour and whisk vigorously to avoid lumps.
- Add the melted butter and the cold milk, then mix well until smooth.
- Finish by adding a splash of dark rum to the batter.
- Drain the prunes.
- Grease a rectangular baking dish. You can use butter or cooking spray.
- Arrange the prunes at the bottom of the dish.
- Pour the batter over the prunes.
- Preheat the oven to 400°F (200°C).
- Bake for 10 minutes at 400°F, then lower the temperature to 340°F (170°C) and continue baking for another hour.
- The Far Breton can be served warm or cold.
Source : https://www.meilleurduchef.com/fr/recette/far-breton.html
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