How to Make Far Breton: A Traditional French Custard Cake from Brittany

 

--- published by foodie Parmod.

If you're a fan of classic French desserts, then Far Breton deserves a place on your baking list. Hailing from the Brittany region of France, Far Breton is a rich, custard-like cake studded with prunes and sometimes raisins. Simple yet satisfying, it’s similar in texture to clafoutis or flan and is perfect as a teatime treat or light dessert.

In this blog post, you’ll learn how to make Far Breton step-by-step using British ingredients and kitchen terms. Whether you’re exploring French baking or simply looking for something different, this rustic cake is bound to impress with its soft interior and sweet dried fruit.

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What Is Far Breton?

Far Breton (or Far aux Pruneaux) is a baked custard cake traditionally made with flour, eggs, milk, sugar, and prunes. The word far comes from the Latin farina, meaning flour. This humble dessert was once a staple of rural French families and has now become a beloved classic across France.

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Ingredients (Serves 6–8)

200g prunes (pitted)

2 tbsp dark rum (optional)

500ml whole milk

3 large eggs

100g caster sugar

100g plain flour

1 tsp vanilla extract

A pinch of salt

Butter for greasing

Icing sugar, for dusting (optional)

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Equipment Needed

Mixing bowl

Whisk

Sieve

Medium saucepan

20–23cm baking dish or cake tin

Pastry brush (for greasing)

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Method

Step 1: Prepare the Prunes

1. Place the prunes in a small bowl and cover with warm water. Let them soak for 30 minutes to plump up.

2. For extra flavour, you can soak the prunes in a mix of warm water and dark rum instead.

3. After soaking, drain and pat dry with kitchen paper.

Step 2: Make the Batter

1. In a saucepan, heat the milk gently until just warm—do not boil.

2. In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and frothy.

3. Sift in the flour and salt, then gradually whisk in the warm milk until smooth. The batter should be thin, like a pancake mixture.

Step 3: Prepare the Baking Dish

1. Preheat your oven to 180°C (160°C fan) / gas mark 4.

2. Generously grease your baking dish with butter.

3. Scatter the soaked prunes evenly across the bottom of the dish.

Step 4: Bake the Far Breton

1. Pour the batter gently over the prunes to avoid disturbing their placement.

2. Place in the centre of the oven and bake for 45–50 minutes, or until the top is golden and puffed and a knife inserted comes out clean.

3. The far will rise during baking and settle slightly as it cools.

Step 5: Cool and Serve

1. Allow the Far Breton to cool to room temperature in the tin.

2. Dust with icing sugar before serving, if desired.

3. Slice into squares or wedges and enjoy!

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Serving Suggestions

Far Breton is delicious served warm or chilled, making it a versatile dessert for all seasons. Serve it:

On its own with a cup of tea or coffee

With a dollop of crème fraîche or whipped cream

Slightly warmed with a drizzle of cream or custard

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Storage and Make-Ahead Tips

Far Breton keeps well in the fridge for up to 3 days.

Wrap tightly or store in an airtight container.

It can also be made a day in advance—some say it tastes even better the next day!

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Variations

Without prunes: Leave them out for a plain version or replace with raisins.

With apples: Add thin apple slices for a fruity twist.

Alcohol-free: Simply skip the rum and soak prunes in water or fruit juice.

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Final Thoughts

Far Breton is a rustic and comforting French dessert that’s surprisingly easy to make. With its custardy base and rich prune filling, it’s perfect for anyone who enjoys traditional European baking. You don’t need any fancy equipment or hard-to-find ingredients—just a few pantry staples and a little patience.

Give it a try, and you might find a new favourite in your baking repertoire!

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How to make Far Breton

Far Breton recipe UK

French custard cake with prunes

Traditional Far aux Pruneaux recipe

Rustic French dessert ideas

Far Breton easy recipe

Breton prune cake

French pudding-style cake

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--- write ✍️ by foodie Parmod.

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