Far Breton (Breton prune cake)

Name: Far Breton (Breton prune cake)
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 250 g dried soft plums; 3-4 Tbsp Armagnac; 600 ml Milk; 100 g Sugar; 60 g Butter; 1 TABLESPOON + 125 g flour; 8 Eggs (size M); 1 TEASPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

250 g dried soft plums
3-4 Tbsp Armagnac
600 ml Milk
100 g Sugar
60 g Butter
1 TABLESPOON + 125 g flour
8 Eggs (size M)
1 TEASPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Place the plums in a bowl, sprinkle with Armagnac and leave to stand overnight. Heat the milk, sugar and butter until the butter has melted and the sugar has dissolved. Dab plums dry. Dust with 1 tablespoon of flour. Mix eggs and 125 g flour. Slowly pour in the milk mixture and mix well.
2
Pour the dough into a greased ovenproof dish (23 x 30 cm). Spread plums on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven, place on a cake rack and let it cool down. Dust with icing sugar and cut into 9 pieces. Arrange on plates
3
Waiting time 12 hours