The Breton recipe inratable and unforgettable! My tip for an even better far: for the maceration of prunes, I use bergamot tea.
Far Breton : the best recipe

The Breton recipe inratable and unforgettable! My tip for an even better far: for the maceration of prunes, I use bergamot tea.

  • Difficulté Facile
  • Préparation 10   mn
  • Cuisson 45   mn
  • Temps total 2   h   55   mn

Ingrédients :

  • Farine Farine 250 g
  • Sucre Sucre 175 g
  • Lait Lait 1 litre
  • Oeuf Oeuf 4
  • Pruneau Pruneau 150 g
  • Rhum 10 cl
  • Beurre Beurre 20 g
  • Infusion de thé pour macérer

Préparation :

  • Soak the prunes in tea.
  • 2 In a large salad bowl, pour the flour, 1 pinch of salt, and break the eggs, mix well avoiding lumps.
  • 3 Add milk, Sugar and rum and stir again.
  • 4 Drain the prunes and add them to the preparation.
  • To finish
  • Butter a baking tin, pour the dough into it and bake in a very hot oven (thermostat 9, 270°C), then after 10 minutes lower the oven (thermostat 7, 210°C). Leave to cook for 35 minutes.


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