Far Breton aux Pruneaux: Traditional Breton Prune Cake vs Chelsea Buns

Both desserts share milk, sugar, butter and egg, yet use them in opposite ways. The Far Breton whisks eggs and sugar into a thin, pancake-like batter loosened with warm milk and melted butter, poured over rum-soaked prunes and baked until set and golden, with slightly caramelized edges, firming as it cools. Chelsea Buns use warm milk to wake the yeast, with egg and butter enriching a kneaded dough that rises twice. Rolled around butter, currants and brown sugar, scented with mixed spice and brushed with icing-sugar glaze, they bake into glossy, puffed spirals.