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
3 fars
7 IngredientsLast modified on: October 3rd 2010
For 3 fars, you will need:
- 1
½ cup butter - 2
6 eggs - 3
1 cup + 3 tablespoons caster sugar - 4
2 tablespoons vanilla sugar - 5
3 cups flour - 6
6 1⁄3 cups Milk - 7
3 2⁄3 cups dried prunes
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 ½ cup butter.
In a bowl beat together 6 eggs, 1 cup + 3 tablespoons caster sugar and 2 tablespoons vanilla sugar with a whisk.
Melt ½ cup butter.
In a bowl beat together 6 eggs, 1 cup + 3 tablespoons caster sugar and 2 tablespoons vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 6 1⁄3 cups 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 3 2⁄3 cups 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 | 170 RDI=60 % | 1,130 RDI=110 % | 190 RDI=30 % | 6,380 RDI=320 % | 26,720 RDI: 320 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 5 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per far | 60 RDI=20 % | 380 RDI=40 % | 60 RDI=9 % | 2,130 RDI=110 % | 8,910 RDI: 110 % |
How much will it cost?
- For 3 fars : 7.50 €
- Per far : 2.50 €
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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
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Dried prunes
Like these other recipes: Agen prune cake, Stuffed prunes, ... See them all 2
Flour
Like these other recipes: Escalope cordon bleu, Poppy seed and lemon cake, Flognarde, Spinach and Comté Loaf, Pancake batter, ... See them all 201
Caster sugar
Like these other recipes: Pears in red wine with blackcurrant , Blackberry and almond fondant tart, Lime confectioner's custard (pastry cream), Blackcurrant, vanilla and lime verrine , Citrus tart, ... See them all 361
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