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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
1.1 oz butter - 2
2 eggs - 3
3.2 oz caster sugar - 4
0.4 oz vanilla sugar - 5
8.2 oz flour - 6
1 lb + 1.6 oz milk - 7
10.0 oz 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 1.1 oz butter.
In a bowl beat together 2 eggs, 3.2 oz caster sugar and 0.4 oz vanilla sugar with a whisk.
Melt 1.1 oz butter.
In a bowl beat together 2 eggs, 3.2 oz caster sugar and 0.4 oz vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 1 lb + 1.6 oz 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 10.0 oz 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 : 2.50 €
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: Ciabatta, Muffin dough, Crème brulée, Dublin fruit scones, Pesto crackers, ... See them all 61
Dried prunes
Like these other recipes: Stuffed prunes, Agen prune cake, ... See them all 2
Flour
Like these other recipes: Franche-Comté sticks, Pancake batter, Shortcrust pastry (pâte brisée), "BN style" chocolate-filled biscuits, Tomato tatin, ... See them all 204
Caster sugar
Like these other recipes: Chocolate and vanilla crème brûlée, Caramelized brioche with pear and kiwi, Gravlax, Macarons (the original French macaroons) , Agen prune cake, ... See them all 361
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