Far aux Pruneaux or Far Breton



IMG_5763Far Aux Pruneaux or Far Breton is a pudding with dried plum prunes from Brittany,  north-west of France.

 Serves 8


  • 250g of all-purpose flour
  • 125g of butter
  • 180g of  granulated white sugar
  • 6 eggs
  • 1 liter of milk
  • 350g of dried plum prunes (without bones)


  1. In a cooking pan, boil the milk, the butter, and half of the sugar.
  2. When the butter is melted, remove from the heat and set aside.
  3. In a bowl or a Kitchen Aid add the eggs and the rest of the sugar.
  4. Whisk until the mixture turns yellow pale.
  5. Add the flour slowly and whisk until the mixture becomes homogenous.
  6. Pour the milk very slowly and whisk gently.
  7. Preheat the oven at 180C.
  8. Grease and flour a deep ceramic baking dish (for the oven).
  9. Add into the bottom of the dish the dried plum prunes (one by one).
  10. Pour the mixture on the top of the dried plum prunes very slowly.
  11. Bake for 1 hour until the crust becomes golden brown.
  12. Remove and allow to cool for 30 minutes.

This dessert is soft, smooth and the prunes give a melting texture.

Bon Appétit!

10 thoughts on “Far aux Pruneaux or Far Breton

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s