This summer was my very first time really exploring France. I have been to France before but either for brief visits to Paris or for work in Cannes. Never the deep country side. And what better area to start a Fradventure then with beautiful Provence. It was a wonderfully enriching experience, teaching me a lot about culture, history, food, chic, myself and relationships. But most of all it boosted my desire to scout other areas of France.
In a moment of childhood melancholia my boyfriend started telling me about Bretagne, its rough beauty, about how as a child he knew every rock and met every crab moving in Plozévet, about how every inhabitant of Plozévet knew the exact times of tides as good as the opening hours of the tiny Crêperie on the beach. The sea was moving very quickly when the time arrived for it to unravel it’s waters and embrace the rocks, wash the shores until time came to pull back and unfold it’s bed for children’s delights.
What other delight can come to mind then a Far Breton to celebrate these childhood memories?
Not much effort is required to make a Far Breton happen, it just takes a bit more waiting time than a usual cake. What you need you mainly have at home except maybe prunes …
- 200 gr wheat flour
- 150 gr caster sugar
- 4 eggs
- 2 sachets Vanilla sugar
- 750 ml milk
- 20 – 25 prunes (dry plums)
- a small piece of butter
The French recipes I explored don’t beat the eggs but I came to realize that the foam formed by beating the eggs turns into a nice surface while baking.
So… beat the eggs thoroughly with a pinch of salt, add sugar, Vanilla sugar and blend until it’s creamy. Gradually add milk and flour. As said, if it’s too much effort for you, the ingredients can be just mixed all together whiteout the egg beating step.
Let it rest for one hour at room temperature.
Make sure you take a high porcelain or glass baking mold, an earthen one would be perfect but I don’t just happen to have one lying around and I assume neither do you. Don’t take a quiche form, it should be either a Pie or Lasagna baking form as it needs to be high.
After that take the prunes, roll them in a bit of flour (so they don’t sink immediately) and spread them onto your Far Breton.
Preheat the oven at 200°C/392°F.
Butter your baking mold and pour the rested mixture into it. Bake for 30 minutes. Stop the oven and leave for another 30 minutes inside. It’s very important that during this entire hour the Far Breton is in the oven, you do NOT open it!
Let the Far Breton cool down and serve accompanied by some Breton tune by Oldelaf!
Bon appétit! and …. like the Breton say: “Kenavo”! See you soon!