Far Breton aux Pruneaux

Ingredients

• 250 g plain flour
• 150 g caster sugar
• 4 eggs
• 1 litre whole milk
• 60 g salted butter, melted, plus extra for the dish
• 2 tbsp dark rum
• 1 tsp vanilla extract
• Pinch of fine salt
• 250 g soft pitted Agen prunes

Before you cook

• Soak the prunes in the rum with 3 tablespoons of hot water for 30 minutes
• Butter a 30 by 20 centimetre baking dish generously
• Take the milk out of the fridge so it loses its chill
• Heat the oven to 200C

Steps

1. Whisk the flour, the sugar and the salt together in a large bowl.
2. Beat in the eggs one at a time, working the batter smooth after each one.
3. Pour in the milk in a thin stream, whisking constantly, until the batter is loose and lump-free.
4. Whisk in the melted butter, the vanilla and the rum the prunes were soaking in.
5. Scatter the drained prunes evenly across the buttered dish.
6. Pour the batter gently over the prunes so they stay spread out.
7. Bake at 200C for 10 minutes to set the edges.
8. Turn the oven down to 180C and bake for a further 40 to 45 minutes, until the top is deep brown and the centre only just trembles.
9. Leave the far to cool in its dish for at least an hour, so it firms into slices.
10. Cut it into squares and serve at room temperature, dusted with a little sugar if you like.