August 27, 2012

Far Breton or something like that

In the past days I have been desperately craving sweets. Usually snacking smoked almonds helps to calm the sweet tooth, but this time nothing worked. And the need for sweets was not enough, I wanted something with dry prunes. Oh, just how much I love prunes. 

They are creamy, sour and sweet at the same time and the taste is so unique, incomparable. Just heavenly. Unfortunately I seem to be alone with this opinion about prunes. My hubby cannot stand them. But again, he does not like cherries, pumpkin, watermelon, apricots, beans, dates and many more. But what bothers me the most is his dislike of prunes. How much I would love to change his opinion, only every single attempt so far failed miserably. I have so many excellent recipes for prunes, and would love to share it with him. There was no different with this French cake either. I tried my best, presenting it the loveliest way, even made sweet vanilla custard to top it, but he refused to even try because of the prunes. I had no other choice than to make another for him with blackberries. I tell you, men are everything but easy, but I give in. No more prunes for him. 

I really hope French, Bretons to be more exact, will forgive me ruining their hundreds of year old recipe. Oh well, ruining might not be the right word, but for me Far Breton is made with prunes and not with  blackberries. I have to admit, it was not bad at all, I would not call it Far Breton though.

And as you see, I enlarged the photos. Do you prefer to view them in such a large size, or in smaller size?

Far Breton with blackberries

250g flour
5 eggs
1 pack of vanilla sugar
180g sugar (or to your liking)
30g salted butter
300ml milk
8cl rum or cognac
150g blackberries (or 100g pitted dried prunes soaked in cognac overnight)

Preheat oven to180°C. Heat up milk in a saucepan and add butter, sugar and vanilla sugar. Stir until butter melts and sugar dissolves. Let it cool to room temperature. Using  a whisk, stir in the eggs, and rum then add flour to the mixture stirring continuously until you get a smooth batter.
Grease a baking mold (20cmx20cm) and spread the blackberries (or prunes) then pour batter over it. Bake for about 30 minutes or until a toothpick comes out clean.
Dust with icing sugar and serve it lukewarm or cold. It taste also good with vanilla custard.


  1. The larger, the better ;))

  2. Wow, your hubby has such a long list of things he doesn't like! This cake looks delicious. I would prefer it with prunes as well. I have a group of guests visiting in September and will try it out for a weekend breakfast.

    1. ;) I know, he is not easy! The cake is delicious though, if you like prunes definitely bake it withthem

  3. Large size, absolutely. Lovely photos. I'm also curious about the lens you're using for bowl-'o-blackberries shot. A great dish, either with blackberries or prunes! Thanks. Ken

    1. Ken, thanks so much. i used a Nikor f2.8 24-70mm lens, one of my favorite.

  4. Omg so delicious...and the pictures really amazing!!! I really love your bolog,your photos and your magazine...if you want watch my blog for me it would be an honor!!!