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
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
September 16th 2019613 K 14.6 1 hour 30 min.
Traditional nutty choc-chip cookies
Traditional nutty choc-chip cookies
A traditional American recipe for homely biscuits, which can be made in different flavours or with additions (seeds, dried fruit, nuts, chocolate, etc.).
January 5th 2020384 K4 1 hour 50 min.
Lille style chicken
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.
May 10th 2023366 K3.8 50 min.
How to prevent peeled fruit or vegetables turning brown
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a...
February 21th 2011123 K4 1 min.
Blanquette of veal
Blanquette of veal
Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
February 5th 2015423 K4.4 2 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*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