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Prune Far

Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.

237 K 1× 4.5/5 (25 reviews)

1 hour 10 min. difficulté

Easy

2.50 €

1 far

7 Ingredients

Last modified on: October 3^rd 2010

For this recipe: I want to make it (445×) I made it (467×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 1 far, you will need:

1 30 g butter
2 2 eggs
3 90 g caster sugar
4 10 g vanilla sugar
5 150 g flour
6 500 ml Milk
7 200 g dried prunes
Total weight: 1,080 grams

Change these quantities to make:

1 far 2 fars 3 fars

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 25 min.

Cooking: 45 min.

All in all: 1 hour 10 min.

When should you start or finish this recipe?

If you start now, at 22:15, you will finish around : 23:25.Change start time

To finish around 7pm, you'll need to have started before: 18:20.Change end time

Step by step recipe

Stage 1 - 5 min.

Preheat oven to 392°F (200°C).

Melt 30 g butter.

In a bowl beat together 2 eggs, 90 g caster sugar and 10 g vanilla sugar with a whisk.

Stage 2 - 5 min.

Sieve 150 g flour onto this mix, and beat with a whisk.

Stage 3 - 5 min.

Pour slowly half of 500 ml Milk, beating briskly to get a smooth dough.

Stage 4 - 2 min.

Add melted butter.

Stage 5 - 5 min.

Continue to beat, adding the second half of milk.

Stage 6 - 3 min.

Pour into a mould and scatter over 200 g dried prunes.

Stage 7 - 45 min.

Bake for about 45 minutes.

Stage 8

Check cooking and remove from oven as soon as it is well cooked.

Allow to cool a little before serving either still warm or cold.

Stage 9

Possible variations: replace prunes with dried apricots, or apples pieces briefly pan-fred a littlebutter.

Remarks

You will notice that the dough is very liquid, so it shouldn't be made too far in advance otherwise flour could sink to the bottom. Likewise, you should be careful not to let it become lumpy, so beat thoroughly.

If you don't have vanilla sugar, use normal caster sugar.

Keeping: Several days in the fridge, covered by a plastic film.

Source: After Yann Beyer and Sébastien Mével.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	380 RDI=40 %	60 RDI=9 %	2,130 RDI=110 %	8,910 RDI: 110 %
Per 100 g	5 RDI=2 %	30 RDI=3 %	5 RDI=1 %	200 RDI=10 %	830 RDI: 10 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Milk, egg, Gluten, Sulfites

How much will it cost?

For 1 far : 2.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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The 1 comment already posted on this recipe

I may try this as you suggest with apricots. The new time information is nice added touch, JH. Thanks for sharing:)
Posted by louise march 26^th 2009 at 11:39 n° 1

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