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Far Breton

Prep Time: 2 hour(s)
Cook Time: 35 mins
Total Time: 2 hrs 35 mins
Serves: Makes 12 muffin-size cakes

Similar to clafoutis, Far Breton is a traditional pudding cake from Brittany made with a smooth, dense custard of milk, eggs and flour. This one, baked in muffin tins, is studded with plump brandy-soaked Agen prunes and has a hint of orange zest. Enjoy it warm as a breakfast pastry or as a comforting dessert served with crème fraîche or a scoop of vanilla ice cream.


  • 9 Agen Prunes, cut into quarters
  • splash of brandy or Armagnac
  • 3 large eggs, at room temperature
  • 1/2 cup sugar
  • 2 cups milk
  • 5 tablespoons unsalted butter, melted and cooled, plus 1 extra tablespoon to grease the pan
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons finely grated orange zest
  • pinch of salt
  • 3/4 cup flour, sifted


Place the prunes in a small bowl and sprinkle with brandy or Armagnac. Cover and let sit at room temperature for at least 2 hours.

In a medium bowl, lightly whisk the eggs and sugar together. Continuing  to whisk, add the milk, 5 tablespoons butter, vanilla, orange zest and salt. Slowly add the flour and whisk until just blended. The mixture should resemble pancake batter. Cover the bowl and refrigerate for at least 2 hours or overnight.

When you're ready to cook, preheat the oven to 400°F. Use a pastry brush to grease a standard 12-cup muffin tin with the extra tablespoon of melted butter.

Drain the prunes and pat dry with a paper towel. Place 3 pieces in the bottom of each muffin tin.

Remove the batter from the fridge and give it a quick whisk to re-blend. Transfer to a liquid measuring cup or pitcher for easy pouring. Fill each muffin cup with just enough batter to cover the prunes, about half full.

Place the tray on a rack in the middle of the oven and reduce the heat to 375°F. Bake for approximately 15 minutes or until the tops of the cakes have a dark golden brown crust. Immediately turn out onto a cooling rack.