Far Breton

 

The lesson was accompanied by French cider

Recipe compliments of Alexandre Chef d’hotel, Commandant Charcot.
Being on board this rather luxurious icebreaker, Le Commandant Charcot for 4 weeks as we navigated around half of Antarctica, gave us ample time to enjoy some cooking classes with the chefs on board, predominantly Alexandre. Our classes were made up of Australian, French and US passenger so discussions were interesting. This is one of many of the dishes that we learnt to make - and yes the French do indeed use loads of eggs and cream and butter. Delicious! And the 
Far Breton is a traditional cake or dessert from Brittany and that is where Alexandre our chef comes from. In this class he was making enough for 8 (so that we all got a taste) so I have reduced the recipe to make one 30cm cake.  

Ingredients
450ml milk
110g flour
105g sugar
3 lg or 4 sm eggs
12g rum
15g butter
200g prunes

Method

Soak prunes in warm water for about 30 mins

In a bowl beat eggs with the flour and sugar. Gradually incorporate the milk without stopping to mix then add the melted butter and rum.

Drain prunes and place in the dish and pour the egg mixture over the top.

Bake for about 1h 20 in 190C oven. *The time and temp are based on cooking a large batch not to mention that the Bretons tend to cook these until the top is quite dark. Just make sure you keep an eye on it and use your own judgement.

Serve warm or cold

Alexandre - a generous teacher

Chook’s note: this was delicious and not unlike clafoutis which we were offered many mornings for breakfast – along with a mountain of other delicious pastries and breads.

Bon appetit!