FAR BRETON
Kind of Basque cheesecake.
Ingredients:
Serves: 6-8
250g prunes, stoned
1000g rum
50g butter, soft
4 eggs (Clarence Court)
130g caster sugar
110g plain white flour
750g cold full fat milk
Pinch salt
Soak the prunes in the rum for a few hours or overnight if time allows.
Heat the Oven to 250°C.
Grease a deep (4 cm) 20 × 25 cm baking dish with the soft butter.
In a large bowl, whisk together the eggs and sugar until fully combined. Add the flour and whisk again until smooth, then stir in a pinch of salt. Gradually whisk in the milk until the batter is smooth and lump-free.
Scatter the rum-soaked prunes over the base of the hot baking dish, then carefully pour the batter over the top.
Reduce the oven temp to 200°C and bake the Far Breton for about 50 minutes, or until just set and a knife inserted in the centre comes out clean.
Allow the Far Breton to cool in the dish for 2–3 hours before serving.