Light Far Breton with Prunes

📝 Ingredients

• 200 g pitted prunes
• 750 ml semi-skimmed milk
• 4 eggs
• 150 g plain flour
• 70 g caster sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 10 g unsalted butter

🍴 Utensils

• Baking dish (about 22 × 28 cm)
• Mixing bowl
• Whisk
• Saucepan
• Bowl
• Knife

📖 Steps

1. Put the prunes in a bowl, cover them with hot water and leave them to plump up for 15 minutes. Preheat the oven to 200 °C and generously grease the dish with the butter, paying particular attention to the corners.
2. Warm the milk for 2 minutes over a low heat in a saucepan: it should feel just lukewarm to the touch, not hot, or it would cook the eggs. Meanwhile, mix the flour, sugar and salt in a mixing bowl.
3. Make a well in the centre, crack in the eggs and whisk from the centre outwards to gradually incorporate the flour. When the batter is thick and smooth, gradually pour in the warm milk, whisking constantly, then add the vanilla.
4. Check the consistency: the batter should be very runny, like pancake batter. If there are still lumps, whisk vigorously for 1 more minute. If you have time, let it rest in the fridge for 1 hour: the far will be all the softer for it.
5. Drain the prunes, pat them dry on kitchen paper and spread them over the bottom of the dish. Stir the batter one last time, as the flour sinks to the bottom, then pour it gently over the prunes.
6. Bake for 15 minutes at 200 °C, until the edges puff up and turn golden, then lower to 180 °C and bake for a further 30 minutes. The far is done when the top is nicely golden and a knife blade comes out almost dry.
7. Leave to cool in the dish for at least 30 minutes: the far sinks a little when it comes out of the oven, which is normal, and it firms up as it cools. It can then be cut neatly into 8 portions.
8. Serve warm or cold, straight from the dish or turned out onto a plate. The far keeps for 3 days in the fridge covered with cling film; take it out 15 minutes before eating.