Far Breton (Prune Egg Pudding)

A traditional cake or dessert from the Brittany region in France.

Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour.

Far Breton (Prune Egg Pudding)

Ingredients:
1 cup All-purpose Flour
2 Eggs
1 1/2 cup Milk
2 tbsp Honey
1/2 tsp Vanilla Extract
2 tbsp Salted Butter, melted
12 Dried Prunes, pitted
a pinch of salt
Powdered sugar for dusting the pudding
1/4 cup flour for dusting prunes

Instructions:
Butter the baking pan, and dust with flour. Set aside.
Preheat oven to 150°C.

In a medium mixing bowl, add-in the eggs, honey, vanilla, and melted butter. Whisk until light and homogeneously combined.
Sift-in flour, and fold gently just until moistened.
Pour-in milk. Stir until well combined.

Dust dried prunes with flour. Remove excess flour, and set aside.

Pour the batter mixture into the pan, and distribute prunes evenly into the batter.

Bake on middle rack of preheated oven for 45 minutes, or until the edges are puffed, and top is golden brown.

Remove from oven, and place baking pan on a wire rack to cool down.

Gently remove far breton from pan, and place on a serving plate.
Dust with powdered sugar and serve.

Happy Eating!!