🍮 Far breton
Far breton is a dense, custardy cake from Brittany, baked from a simple batter of flour, eggs, milk and sugar studded with soft prunes. It sets somewhere between a flan and a thick pancake, with a golden, slightly caramelised top and a smooth, heavy crumb. It is served cut into squares, warm or at room temperature.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 125 g plain flour
- 100 g sugar
- 4 eggs
- 750 ml milk
- 250 g pitted prunes
- A pinch of salt
- A little oil for the dish
Method
- Heat the oven to 200 °C and lightly oil a baking dish.
- Whisk the flour, sugar and salt, then beat in the eggs one by one.
- Gradually whisk in the milk to make a smooth, thin batter; rest it 30 minutes if you have time.
- Scatter the prunes in the dish and pour the batter over them.
- Bake 10 minutes at 200 °C, then 40–45 minutes at 180 °C until set and golden. Cool before cutting.
How to make it lighter
- Cut 8 small squares rather than 6 large ones.
- Use semi-skimmed milk and reduce the sugar to 70 g — the prunes add sweetness.
- Serve with fresh fruit instead of an extra pastry or sweet drink.
History
The far is often said to have begun as a simple flour porridge in Brittany before becoming a baked sweet custard. Prunes are now its classic addition, and far breton is sold in bakeries across Brittany and France.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →