Far breton

1. Soak the prunes in lukewarm water (or tea) until they soften, then drain them.

2. Generously butter an ovenproof dish.

3. Whisk the eggs with the sugar until foamy, then add the flour and a pinch of salt.

4. Gradually stir the milk into the mixture and flavour it with the seeds of the split vanilla pod until you have a smooth, flowing batter.

5. Arrange the prunes over the bottom of the dish and pour the batter over them.

6. Bake at 190 °C for about 45 minutes until the top is deep golden and the inside is dense and flan-like; serve warm or cold.

Tip: Far breton is a dense, eggy custard flan, a heart-warming classic of Breton cooking – soaking the prunes first makes them juicy. Feel free to use a little rum in the soaking water for aroma.