🇫🇷 France · Dessert
Far Breton aux Pruneaux: Traditional Breton Prune Cake
By eatmundo · July 6, 2026
Far Breton is a dense, flan-like cake from Brittany, studded with plump, rum-soaked prunes. This rustic dessert offers a delightful contrast of textures and a rich, comforting flavor, perfect for an afternoon treat or a simple end to a meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by soaking 200 g of pitted prunes in 30 ml of rum for at least 30 minutes, or even overnight if you have time. This plumps them up beautifully and infuses them with flavor.
- 2
Preheat your oven to 180°C (350°F). Lightly butter a 24-26 cm round or square baking dish (about 2-3 liters capacity).
- 3
In a large bowl, whisk together 4 large eggs and 150 g of granulated sugar until the mixture is pale and slightly frothy. This aeration is important for the texture.
- 4
Gradually add 150 g of all-purpose flour, whisking continually to avoid lumps, until a smooth batter forms. Don't overmix, as this can make the cake tough.
- 5
Slowly pour in 750 ml of warm milk, continuing to whisk until the batter is completely smooth and resembles a thin pancake batter. Stir in a pinch of salt and 50 g of melted butter.
- 6
Drain the rum-soaked prunes (reserving the rum, if desired, for an extra drizzle) and evenly scatter them at the bottom of the prepared baking dish.
- 7
Carefully pour the batter over the prunes in the dish. Ensure the prunes are well distributed, you might gently nudge them if they clump together.
- 8
Bake for 45-50 minutes, or until the Far Breton is set, golden brown, and a skewer inserted into the center comes out clean. The edges should be slightly caramelized and firm.
- 9
Let the Far Breton cool completely at room temperature before slicing and serving. It firms up as it cools and is delicious served plain or with a light dusting of powdered sugar.
Frequently Asked Questions
Should I use pitted or unpitted prunes for Far Breton, and is pre-soaking necessary?+
Use pitted prunes for easier consumption. Soaking them in rum or hot water for 30 minutes before baking is recommended to rehydrate them and enhance their flavor in the cake.
How can I tell when my Far Breton is perfectly cooked, and what texture should I aim for?+
The cake is done when the edges are golden, and a knife inserted into the center comes out mostly clean, though it will still have a slight custardy wobble. The ideal texture is dense yet tender and moist, similar to a firm custard.
Can I omit the rum from Far Breton, or what's a good non-alcoholic substitute?+
Yes, you can omit the rum if preferred. A good non-alcoholic substitute for soaking the prunes is strong black tea, prune juice, or even orange blossom water to add a different aromatic note.
Why might my Far Breton crack on top or sink in the middle after baking?+
Cracking often happens from overbaking or baking at too high a temperature, drying out the custard. Sinking can occur if the cake is underbaked or if it cools too rapidly, causing the structure to collapse.
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