Far Breton

Method

If using, soak prunes in rum for 30 minutes. Preheat oven to 200C fan. Butter a 28cm diameter ceramic or cast-iron baking dish generously. Whisk eggs and caster sugar together for 3 minutes until pale and thick. Sift flour and salt together, then fold gently into egg mixture in two additions. Pour milk in slowly whilst whisking until you have a smooth batter with no lumps; stir in vanilla extract. Scatter prunes evenly over the buttered dish, then pour batter over them. Bake for 50-55 minutes until the top is deep golden and a skewer inserted into the centre comes out clean; the pudding should have a slight wobble but be set at the edges. Cool for 10 minutes in the dish, then dust generously with icing sugar. Serve warm or at room temperature, ideally with crème fraîche.