Now, I admit that this cake does not look the most appetizing, but it is one of my favorite Breton puddings.
What is a Far Breton?
Far Breton is a traditional cake or dessert from the Brittany region in France. Its base is similar in composition to a clafoutis batter: a flan-style eggs-and-milk custard with flour and sugar added. Prunes or raisins are often placed in the dish and then the custard mixture is poured over the top. As another added ingredient for a special treat, why not think of a bit of rhum too?
But why prunes?
You may ask yourself why prunes are traditionally added to a far breton, when they don’t actually originate from the region. As it so happens, they come from China and were carried along the Silk Road before being introduced around the Mediterranean by the Greeks and Romans during antiquity.
So, what’s the link between Brittany and prunes?
Well, the Bretons are traditionally a seafaring people. Prunes were widely used in these communities for the simple reason that they are easy to store and are also an ideal nutritional asset for keeping up during a long voyage. It makes sense, doesn’t it?
Certainly, nothing beats a fresh slightly warm Far Breton and we would like to point out that they are best eaten the same day as the texture can become a bit rubbery the next day.
When visiting Brittany, if you come across a Far Breton in your local boulangerie, give it a try… and remember, if you are a fan of Breton cakes and puddings, there is also the delicious, rich, buttery Kouign-Amann.
If you’re looking for a Breton cake recipe then ‘Le Far Breton’ is a great place to start. If you have your own far breton recipe or can point our readers in the direction of a good source, then please add a comment.