1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

240 K 1× 4.5/5 (25 reviews)

1 hour 10 min. difficulté

Easy

$2.95

1 far

7 Ingredients

Last modified on: October 3^rd 2010

For this recipe: I want to make it (533×) I made it (556×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 , 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.

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 : $2.95

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)

Other recipes you may also like

Two-olive ciabatta

Enjoy the real flavour and scent of the Mediterranean in this ciabatta made with two olives (green and black).
October 24^th 2017126 K4.3 4 hours 15 min.

Chocolate sweetcrust pastry

This simplified sweetcrust pastry gets its chocolate flavour simply from cocoa powder, added towards the end of kneading. Chocolate aficionados will enjoy using this in all sorts of recipes that call for sweetcrust pastry (pâte sablée).
July 4^th 201869 K1 20 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
July 30^th 2021349 K5 50 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017767 K 313.7 40 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
February 21^th 2011313 K 24 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

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

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.