Prune Far


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.
239 K 4.5/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: October 3rd 2010
For 1 far, you will need:

Change these quantities to make:
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.
Prune Far
Preheat oven to 392°F (200°C).

Melt 30.96 ml butter.

In a bowl beat together 2 eggs, 90 ml caster sugar and 10 ml vanilla sugar with a whisk.

Stage 2 - 5 min.
Prune Far
Sieve 234 ml flour onto this mix, and beat with a whisk.

Stage 3 - 5 min.
Prune Far
Pour slowly half of 500 ml Milk, beating briskly to get a smooth dough.

Stage 4 - 2 min.
Prune Far
Add melted butter.

Stage 5 - 5 min.
Prune Far
Continue to beat, adding the second half of milk.

Stage 6 - 3 min.
Prune Far
Pour into a mould and scatter over 284 ml dried prunes.

Stage 7 - 45 min.
Prune Far
Bake for about 45 minutes.

Stage 8
Prune Far
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
Prune Far
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 recipe60 RDI=20 %380 RDI=40 %60 RDI=9 %2,130 RDI=110 %8,910 RDI: 110 %
Per 100 g5 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 : 2.50 €

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
Stewed apple (compote)
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid.
November 8th 20172.44 M 14.8 1 hour 15 min.
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often...
April 3rd 2019503 K4.9 45 min.
How to use a vanilla pod effectively
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here.
February 21th 2011395 K4.3 35 min.
Nonettes
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 2nd 201598 K4.4 1 hour 50 min.
Penne with purple artichokes
Penne with purple artichokes
In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.
February 11th 201674 K5 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 26th 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.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page