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.
1 hour 10 min.
Easy
1 far
7 IngredientsLast modified on: October 3rd 2010
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 measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .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.
Melt 30 g butter.
In a bowl beat together 2 eggs, 90 g caster sugar and 10 g vanilla sugar 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.
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.
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 % |
How much will it cost?
- For 1 far : £2.15
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Milk
Like these other recipes: Invisible apple cake, Chocolate-verbena cream, Pan-baked hash brown (Hash-brown casserole), Mouna, Ciabatta, ... See them all 60
Dried prunes
Like these other recipes: Stuffed prunes, Agen prune cake, ... See them all 2
Flour
Like these other recipes: Kouign-amann, Ardéchois, Dipping bread with cheese, Fresh pasta dough, Poppy seed and lemon cake, ... See them all 201
Caster sugar
Like these other recipes: Caramelised apple pie, Passion fruit jellies, Quince jelly, Blackberry and almond fondant tart, Pain perdu, ... See them all 361
Other recipes you may also like
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011362 K4.0 1 hour 15 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream,...May 28th 2012329 K5 3 hours 9 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.February 21th 2011291 K4.7 55 min.
Sweet pancake rolls from Brittany
Stewed apples, raisins soaked in whisky, toasted almonds, rolled in a lightly caramelized pancake.March 10th 2015251 K4.3 2 hours 20 min.
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .July 4th 2018337 K4 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 1 comment already posted on this recipe