French Far Breton is a slightly sweet, dense cake that's made with rum-soaked dried fruit. It's a specialty of Brittany, where it's traditionally served for breakfast or dessert. The best versions of this cake are buttery and rich. The French Far Breton is made in a large rectangular pan, so it can be cut into small squares and served as a mini dessert. For an extra-special touch, we suggest serving each slice with a scoop of vanilla ice cream.
Far Breton is a French dessert from Brittany. It is very similar to Clafoutis, but it is usually made with prunes. This recipe is traditionally made with whole eggs, but I used egg whites only for a lighter Far Breton. Far Breton can be served as a dessert or for breakfast as it has no sugar at all. It is not difficult to make, and you can use your imagination by adding dried fruits or apples. You can also use raspberries instead of prunes for a richer texture and flavor!
Far Breton is a Traditional French Dessert
Far Breton is a traditional French dessert consisting of a flan-like cake with rum-soaked dried fruit. There are many variations in the recipe. Some call for apricots, some call for apples, and the rum can be replaced with cognac or vanilla. The main ingredients remain the same--milk, eggs, sugar, and flour.
In Brittany, it's called Far Breton, but in the Vendée, it's known as Gâteau Breton aux Pruneaux (Breton prune cake). It is also sometimes called Clafoutis Breton of its similarity to that other classic French dessert.
Meaning of Breton in Cooking
The term Breton is a cooking reference for the style of food "from Brittany" in France. It is not to be confused with the British island of Brittan, where the people are called Brits. The term Breton is used to designate particular foods from Brittany. This includes:
- Crêpes (pancakes)
- Galettes (buckwheat pancakes)
- Far Breton (prune pudding)
History of Far Breton
Far Breton is a traditional sweet flan-like custard cake from Brittany, France. It is generally made with eggs, milk, sugar, flour, and sometimes raisins or prunes. It is usually cooked in a bain-marie in a ceramic dish and then served cold. Far Breton is often eaten for breakfast or as a snack with coffee. There are many variations of the recipe including adding rum or vanilla extract.
The name comes from the Norman word for the batter, "farl". The addition of rum was thought to be a sailors' touch that increased the longevity of the cake during long voyages. Far Breton history in France, many stories have been passed down to generations and thus, it has become a part of their tradition. One of these traditions is the making of this cake.
The story goes that this cake was baked by the people living in an area called Bretagne or Brittany, which is why it was named Far Breton. The people living in this area were sailors who used to go on long journeys and would be at sea for days. They only had limited food supplies with them. One day, these sailors were starving and the only food they had left was eggs and prunes. So, they decided to make a cake from this available food; this cake was then known as Far Breton.
Breton specialty is prepared with eggs flour and milk
Galettes are like pancakes, and a galette complète is a complete meal. This recipe is made with buckwheat flour and is sometimes called a galette Bretonne to reflect its origin in Brittany in northwest France. It is traditionally made with eggs, flour, salt, and water.
- 2 cups buckwheat flour (about 8 1/2 ounces)
- 2 eggs
- 1 1/4 cups whole milk
- 1 teaspoon salt
Preheat the oven to 200 degrees. Place a baking sheet on the middle rack as it heats up. In a bowl, whisk together the buckwheat flour, eggs, milk, and salt until smooth.
Heat a large cast-iron or nonstick skillet over medium-high heat. Once hot, ladle in about 1/3 cup of batter and swirl it around so it covers the bottom of the pan in an even layer (you should be able to see the bottom of the pan through the crepe). Cook until browned on one side, about 2 minutes. Flip and cook for another minute on the other side. Transfer to the baking sheet in the oven to keep warm while you cook the remaining crepes.
This is the most common form of pancake in the United Kingdom, Ireland, Australia, and New Zealand. In Scotland, they are sometimes called "drop scones". The batter is made from flour, eggs, milk, and a raising agent such as baking powder. The resulting pancake may be served with a variety of sweet or savory fillings and toppings. They are served for breakfast or as a snack or meal throughout the day.
Far Breton vs. Clafoutis
I'm sure that Clafoutis is by far the more popular dessert but I wanted to try something new in my quest for a perfect summer fruit dessert. Far Breton is a traditional French dessert that is somewhat similar to Clafoutis. I thought it was a great opportunity to compare the two!
Far Breton is a baked pudding made with eggs, sugar, flour, and milk (sometimes cream). It's typically made with prunes but can be made with cherries as well. The batter is poured over the fruit and cooked until set. The finished dessert should have a firm custardy texture and be slightly jiggly when removed from the oven. The flavor is very eggy and mellow.
Clafoutis are also a baked pudding/custard dish made with eggs, sugar, flour, and milk/cream. The main difference between a Clafoutis and a far Breton is that Clafoutis contains no flour so it has a much softer texture (almost like flan). Also, Clafoutis traditionally contains cherries with pits still intact which infuses the dish with almond flavor.
What is the Difference?
- Far Breton and Clafoutis are two French desserts with a similar appearance. They are often confused, but they are quite different. Both of these desserts have their origins in the southwest region of France, called Nouvelle Aquitaine.
- The most noticeable difference between them is the ingredients used. Far Breton is custard-based, like a flan or an English trifle. It has eggs, sugar, cream, and raisins in it. Clafoutis, on the other hand, are made from flour and berries.
- The result is a very different texture. Far Breton has a smooth custard-like consistency that’s somewhat gelatinous. Clafoutis have a spongy texture that’s more like cake or pudding.
Gluten-free far Breton
Far Breton is a classic dessert from Brittany, in northwest France. It’s a baked custard tart with prunes, similar in style to Clafoutis but made with flour instead of the traditional corn flour. As the name suggests, this gluten free version shuns flour in favor of ground almonds, which makes it moist and rich.
Far Breton is a traditional French dessert from Brittany. It is a baked custard tart with dried fruits, typically prunes (whole or in halves). The far is flavored with rum. A similar recipe is the Far Breton aux Pruneaux.
The dish can be served warm or chilled. The far may be garnished with prunes, apricot jelly, and whipped cream. It can also be topped with a layer of caramelized sugar (sucre brûlé) which gives it its characteristic brown color.
Gluten-free recipes for people with coeliac disease
- For those with coeliac disease, a gluten-free diet is essential. And while it may seem restrictive at first, there are plenty of delicious recipes that you can make which are completely gluten-free. From gluten-free pieces of bread to cookies and cakes, we have plenty of ideas to inspire you when cooking gluten free meals.
- And it doesn't have to be complicated. We have many quick and easy gluten free recipes, such as this tasty dish of salmon and new potatoes in foil, which is so simple to cook on the barbecue or in the oven! Or why not try this super-speedy gluten-free pasta recipe? Ready in just 15 minutes, it's perfect for a quick dinner or lunchtime treat.
- If you're looking for inspiration for your next dinner party then look no further than our collection of delicious gluten free dessert recipes. You'll find some real showstoppers on this list – from a super impressive chocolate mousse cake to a simple but stunning French lemon tart. For something smaller, try our little raspberry almond fry ands – they're easy to bake and make the perfect accompaniment to afternoon tea.
French Apple Far Breton
Far Breton is a traditional French pudding from Brittany. It has a texture similar to flan with the flavor of apple crumble! Far Breton is baked in a large shallow dish, and then cut into individual portions and served warm or at room temperature.
Far Breton was originally made with prunes, which are soaked overnight and then cooked in the custard. Prunes are still traditionally used today, but just as often apples, pears, or quetsch (plums) are used instead. Far Breton is a traditional French dessert made with prunes. It is a simple cake made of flour, eggs, milk, vanilla, and butter. It is similar to a Clafoutis but the batter is more liquid. The prunes are added to the batter before baking.
The Far Breton originates from Brittany in France and can be eaten as a dessert or as a snack. It is traditionally made with dried black prunes that are pitted and soaked in Armagnac (a French brandy).
Here are three interesting facts about the Far Breton:
- It was originally made without prunes
- It was created for the seamen in Brittany
- It has been present for almost two centuries
Far Breton is a French dessert very similar to Clafoutis, a fruit flan. It is made from eggs, milk, and flour in the shape of an oven-proof dish that has been buttered. The dish is then filled with fruit, which is traditionally prunes (pruneaux d'Agen) but can also be fresh or preserved cherries or apples. The batter has the consistency of thick custard and as it cooks in the oven it rises, encasing the fruit.
Traditionally, this cake was made using old stale bread, which was soaked overnight in milk, then mixed with eggs and sugar, and baked with prunes.
Tips for making Far Breton
- Raisins and prunes are traditional but not essential.
- Put the pastry into a well-greased (with butter) pie dish. I use a 20cm one, it should be shallow, and more like a baking tray than a deep pie dish.
- Make several holes with a fork in the base of the pastry to let steam escape and prevent bubbles from forming.
- Bake for about 20 minutes on the high shelf until the pastry is browned and cooked through.
- Meanwhile, soak the raisins in brandy or rum or put prunes in hot water with Armagnac to plump them up.
- Mix the eggs, flour, and sugar, add the milk, melted butter, zest, and then pour this mix over the pastry in its pie dish. Scatter over raisins/prunes (or if using cherries put them on top of the batter). Then bake for about 45 minutes at 180 degrees C/gas mark 4 (I like to do it on two shelves in my Aga so it cooks evenly all over) until golden brown and set but still with a slight wobble when you shake it.
The popularity of Far Breton in the UK
Far Breton is a traditional dessert from Brittany, in northwest France. The basic recipe is simple and quick to make, with just 3 ingredients - eggs, flour, and milk (and sugar and butter). Far Breton is made in a square or rectangular dish and has the appearance of thick custard with plums. It can be eaten warm or cold and served with cream, ice cream, or fruit compote.
But this simple French dessert has gone on to be very popular across the Channel in the UK - with many variations using different fruit (and sometimes even chocolate!).
In fact, the Far Breton aux pruneaux (Far Breton with prunes) is one of the most popular desserts in Brittany!
