← Nouns Cooking · French

Ingredients

• 200 g Pitted prunes
• 3 tbsp dark rum or brandy (optional)
• 3 eggs
• 100 g caster sugar
• 1 pinch Salt
• 120 g plain flour
• 500 ml whole milk
• 1 tsp vanilla extract
• 60 g salted butter, melted, plus extra for the dish

Method

1. Soak the prunes in the rum (or warm tea) for 30 min.
2. Whisk the eggs, sugar and salt, then whisk in the flour until smooth. Gradually whisk in the milk, vanilla and half the melted butter to make a thin batter. Rest it for 30 min if you can.
3. Heat the oven to 200°C (180°C fan, 400°F). Brush a 22–24 cm baking dish generously with butter and pour in the rest of the melted butter.
4. Scatter the prunes over the base, then pour in the batter. Bake for 10 min, then lower to 180°C (160°C fan, 350°F) and bake for 35–40 min more, until puffed, set and deep golden at the edges.
5. Cool in the dish. Serve lukewarm or cold, cut into squares.

Tips

• It sinks as it cools: that is normal and gives the dense, flan-like texture.
• Use raisins instead of prunes, or leave it plain, as many Breton bakers do.

Sources

Written in our own words after cross-checking these recipes:

BBC Food Amour de Cuisine