Far Breton with Tea-Soaked Prunes

What you need

• 20 pitted prunes
• 2 black tea bags
• 500 ml (2 cups) hot water, for the tea
• 3 tbsp dark rum, 2 tbsp for soaking, 1 tbsp for the batter
• 4 large eggs
• 130 g (2/3 cup) granulated sugar
• 1 pinch salt
• 120 g (1 cup) all-purpose flour
• 50 g (3 1/2 tbsp) unsalted butter, melted and cooled, plus extra for the dish
• 500 ml (2 cups) cold whole milk

Method

Restated from the original video

1. 1

   Steep the tea bags in the hot water for 5 min, remove them and stir in 2 tbsp of the rum. Add the prunes and leave to soak for 2 hours.

2. 2

   Heat the oven to 200 °C (400 °F). Melt the butter and use a little of it to grease a 1.5 l (6 cup) ceramic baking dish.

3. 3

   Beat the eggs with the sugar and salt for about 1 min, until well mixed.

4. 4

   Add the flour and whisk hard until no lumps remain.

5. 5

   Whisk in the rest of the melted butter, then the cold milk and the last 1 tbsp rum. The batter will be thin.

6. 6

   Drain the prunes and spread them over the bottom of the dish.

7. 7

   Pour the batter over the prunes.

8. 8

   Bake for 10 min, then lower the oven to 170 °C (340 °F). Bake until puffed, deep golden and set in the center, about 1 hour.

9. 9

   Cool for at least 20 min. Serve warm or cold, straight from the dish.

Imported from meilleurduchef.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.