Bonet Piemontese vs Far Breton aux Pruneaux: Traditional Breton Prune Cake

Bonet Piemontese and Far Breton both start from eggs, sugar, milk and rum, yet they arrive at very different places. Bonet stirs the rum into a cocoa-rich custard with crushed amaretti for almond flavour, bakes it gently in a water bath, then chills and inverts it so a deep amber caramel runs over a smooth, softly set chocolate custard. Far Breton thickens its milk batter with flour and melted butter, uses the rum to plump pitted prunes, and bakes into a firmer, golden, cake-like slice with lightly caramelized edges.