Far Breton (Prune Flan)
I live just south of Torquay in Jan Juc, Victoria, but grew up in Versailles. My family is from Brittany, which borders Normandy, and I have fond memories of feasting on fresh local seafood, crabs and mussels.
This is a traditional dessert from Brittany. I prefer to use non-pitted prunes as they keep their shape better, the flavour is stronger, and it forces people to eat slower too!
1 teaspoon baking powder
1 pinch salt
2 cups (500ml) milk
Dash of rum (optional)
Butter, to grease
1) Preheat oven to 200C. Combine all the dry ingredients in a bowl. Make a well in the centre, add the eggs and start whisking. Add the milk gradually, whisking until the batter is smooth. Add rum if using, mix well.
2) Generously butter a baking dish. Arrange the prunes at the bottom of the dish and pour batter on top.
3) Bake in the oven for 5 minutes, then lower to 150C and bake for 1 hour. It’s delicious warm out of the oven and even better cold the next day…if there’s any left!
For more on Estelle’s story and French cuisine, see our feature story here
Photo by sierravalleygirl