Jul 5, 2017

Brittany-Style Plum Cake

Far Breton aux Pruneaux.

This classic French family sweet is a popular treat and easy to prepare at home. You will find various versions of it at French bakeries. I bake this dessert in a porcelain baking dish about 25cm square.


  • 5 large eggs
  • 100 g caster sugar
  • 80 g sifted plain flour
  • 25 ml rum or other liqueur, such as Cointreau or brandy
  • 500 ml luke-warm milk
  • 1/2 vanilla pod
  • 450 g pitted prunes
  • a little butter and caster sugar to coat a porcelain mould


Preheat oven to 170°C.

Break the eggs into a bowl. Add the caster sugar and beat until well combined. Add the plain flour and luke-warm milk.

Cut the vanilla pod in half lengthwise and scrape out the seeds using a small knife. Add the vanilla seeds to the custard with the rum.

Butter the inside of the mould and dust it with the extra caster sugar.

Place the prunes neatly in the dish and carefully pour the custard over the prunes. Bake in the pre-heated oven for 35-40 minutes. The dessert will set while cooking.

Allow to cool before turning out and cutting. It's lovely served luke-warm or cold. It's more festive served with berries and dusted with icing sugar.