This delightful dessert is popular not only in Brittany but also throughout France. It is a beloved treat during holidays and special occasions or simply as a sweet ending to a meal.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 80ml/2¾fl oz cider brandy
- 200g/7oz prunes, stones removed
- 480ml/17fl oz full-fat milk
- 1 vanilla pod, seeds removed, keeping the pod too
- 60g/2¼oz unsalted butter
- 3 free-range eggs
- 90g/3¼oz plain flour
- 100g/3½oz caster sugar
- 400g/14oz crème fraîche, to serve
Method
Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid.
Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps.
Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature.
Serve with crème fraîche and spoonfuls of the prune soaking liquid.