Far Breton

far 2

I recently read A God in Ruins by Kate Atkinson, in which the main character ate a French dessert called a Far Breton. This character remembered the dessert years after eating it, comparing it favourably to a Plum Duff. This led me to Google the recipe, buy prunes (which were the only ingredient I didn’t already have in the pantry) and make the recipe as soon as I could.

I’ll make a Plum Duff sometime soon, to compare.

1/2 Cup prunes

1/2 Cup plain flour

1/4 Cup white sugar

pinch salt

2 eggs

1 1/1 Cups milk

1/2 Tablespoon sugar extra

1 teaspoon vanilla extract

1/2 teaspoon baking powder

The recipe also had a tablespoon of rum, but since I didn’t have any, I left the rum out. The smell of rum reminds me of disinfectant, but if you like rum, go for it.

Place the prunes in a small saucepan, cover with water and simmer for ten minutes. Drain them and arrange on the bottom of a greased, shallow baking dish.


Mix the flour, sugar, vanilla, baking powder and salt together, whisk in the beaten eggs one at a time, then mix in the rum and the milk.

Pour the mixture over the prunes, bake at 230 degrees Celsius for ten minutes, then bake for another 25 minutes at 200 degrees Celsius.


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  1. Was it good?

    • In the book, Teddy raved about his Far Breton. He remembered how good it tasted in his old age, when he was thinking through his memories. For me, it was okay, but it will be a Bread and Butter Pudding that I dream about in my old age. I’ll let you know how the Plum Duff works out.

      • I think plum duff is pretty much what we call Christmas pudding over here – a wondrous dish! In my old age, I shll dream of rhubarb crumble… and if the people at the old folks’ home don’t give me it regularly, I shall throw tantrums…

      • I’ve googled Plum Duff and it is similar to the Christmas Pudding I make too. I’d rather eat Christmas Pudding than Far Breton.
        Rhubarb Crumble! I hope it is on the menu at the Book Readers Old Age Home and that you get it often.

  2. I was just scrolling through your recipes and came across this, which is a dish I’ve made a few times but not for many years. I have never been quite sure how it is supposed to look. (A bit like Clafoutis for which there seem to be various recipes and approaches). I’m not surprised you didn’t LOVE it. If you didn’t have prunes in the cupboard it means you are not a prune fan (I love prunes – my favourite dried fruit by far – well I like dried pears too) and if you are not a prune fan then you wouldn’t be a Far Breton fan – would you?

    And then there’s the matter of the Rum! If you are not a rum fan – well, you know what I’m going to say.

    I’m not a huge rum fan – was never a Bacardi and Coke fan which it was the thing – but I love rum in desserts. It has a special flavour that just goes well with sweet cakey things. Now, I wonder how Far Breton would go with GF Flour and Soy Milk – my food intolerance diet these days? Hmm …

    • I actually do like prunes and usually have them in the pantry but am more likely to use them in bliss balls. I don’t like rum though…
      Dried pears are wonderful! I’m going through a pear phase at the moment, have made pear jam regularly this year. Thinking of trying a pear and caramel tart this weekend but am not great with pastry.
      Your diet is going to make Far Breton tricky, might be better for you to experiment with soaking prunes in rum and calling them dessert!

      • Oh yes, good idea. Cut to the chase. Who needs cake if you have prunes and rum.

        I love dates too – fresh dates, or dried dates in cooking.

      • Yum. Perhaps you should try bliss balls… most recipes are GF and the only ‘but’ is that they are messy to make. Splosh some rum in at Christmas and call them Rum Balls 🙂

      • I do make a sort of bliss ball – egg white, sugar, coconut and craisins. Messy as you say. But, I’ll check out your recipes and try the rum suggestion!

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