1,545 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

Name: Prune Far
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 1 far
Cuisine: French
Ingredients: 30 g butter; 2 eggs; 90 g caster sugar; 10 g vanilla sugar; 150 g flour; 500 ml milk; 200 g dried prunes

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.

254 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 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

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 %

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.

This recipe uses (among others)

Other recipes you may also like

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

February 21^th 2011775 K3.5 8 min.

How to dust

"Dusting" in cooking is sprinkling a very fine layer of something in powder form. Icing sugar or cocoa powder on cakes for example. As this is not very easy to do evenly, here is a way to do it.

October 13^th 2010161 K5 2 min.

Lime (or lemon) curd

Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.

July 10^th 2011176 K5 55 min.

Vegetable stock

Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.

October 5^th 2011287 K4.3 1 hour

Nonettes

Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.

June 2^nd 2015107 K4.4 1 hour 50 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.