Breton Pudding


Ed bought some ‘Gu’ cheesecakes for our Saint Valentine’s dinner. This left us with a few new ramequins, and I wanted to put them to good use and recycle them for another individual size pudding.
I remembered a pudding I grew up with, ‘le far breton’. The recipe is practically the same as for pancakes: eggs, flour, milk, sugar. The fancy version is with prunes soaked in liquor.
I’ve tweaked the traditional recipe a bit, and used whole wheat flour.
Baking and serving this in ramequins makes it a lovely self-contained dessert or tea snack.

4-5 ramequins

40 minutes oven

  • 70 gr. whole wheat flour
  • 70 gr.  light brown sugar
  • 2 eggs
  • 1/4 liter milk
  • 20 gr. butter
  • 2 tbsp. Calvados or other brown liquor or water if not available
  • Salt
  • 10 prunes

The night before, soak the prunes in Calvados and top up with water to cover.

Melt the butter and use a bit of it to oil the ramequins. Mash the prunes coarsely in a blender and save the Calvados marinade. Lay half an inch of prunes at the bottom of the dishes.

Pre-heat the oven 240C

In a bowl mix the flour, eggs and butter and blend nicely and firmly work the dough for a few minutes. Add the sugar, salt, Calvados and finely the milk little by little.

Pour the mix in the dishes and bake for 20 minutes on 240C then 20 minutes on 200C.

Serve slightly warm or cold.

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