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
92.88 ml butter - 2
6 eggs - 3
270 ml caster sugar - 4
30 ml vanilla sugar - 5
702 ml flour - 6
1 litre 500 ml milk - 7
852 mls 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 92.88 ml butter.
In a bowl beat together 6 eggs, 270 ml caster sugar and 30 ml vanilla sugar with a whisk.
Melt 92.88 ml butter.
In a bowl beat together 6 eggs, 270 ml caster sugar and 30 ml vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 1 litre 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 852 mls 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 €
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: Liège waffles, Chocolate rolls (petits pains), Nantes Tourton, Pancake batter, Crème brulée, ... See them all 61
Dried prunes
Like these other recipes: Stuffed prunes, Agen prune cake, ... See them all 2
Flour
Like these other recipes: Hazelnut and orange cake, Gâteau Nantais, Pesto crackers, Crackers, Sesame cookies, ... See them all 204
Caster sugar
Like these other recipes: Household cake (Gâteau de ménage), Bounty-style tart for Alison, Apricot jam with vanilla, Pavlova, Apple crisps, ... See them all 361
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