Brittany’s most symbolic confection, this Breton prune cake recipe features a sweet crepe batter embedded with gooey prunes flavoured with rum. It doesn’t get much better than that!
Ingredients
150g plain flour
100g sugar
4 eggs, beaten
500ml whole milk
Dash of rum (optional)
200g pitted prunes, sliced in half
Drop of vanilla extract
Pinch of ground cinnamon
1 egg yolk beaten
Crème fraîche (to serve)
Preheat oven to 180°C. Grease a 20x22cm gratin dish.
Sift the flour into a bowl, add the sugar and mix. Make a well in the centre and add the 4 eggs and whisk until smooth.
Pour the milk in gradually and add the rum (if using). Transfer the mixture into your prepared dish and scatter the chopped prunes through it, pushing them under the surface slightly.
Cook in the oven for approximately 1 hour (it is very much like a soufflé, so it will slightly expand during cooking and fall when cooling).
Ten minutes before the end of cooking time, brush the top of the flan with the beaten egg yolk and continue to cook until golden.
Allow to cool to room temperature then place in the refrigerator before serving.
It is best served with crème fraiche.
