Far Breton
Or, in other words, a nice French pudding, perfect for a quick and comfy spud!
It’s traditionally made with prunes, but in this case I’ve used the great San Lorenzo Plum jam: a perfect substitute!
3 eggs
2 tablespoon of sugar
170 g of whole grain flour
100g of melted butter
60 cl of milk
San Lorenzo Plum jam
Preheat the oven at 160° C.
Beat eggs and sugar until white. Add melted butter, flour and milk (better do it in a mixer, so you won’t end up with lumps: we do not want lumps in here!).
Butter a cake mould, pour the mixture in it, then add the jam by spoonfuls, evenly.
Bake fro 45 minutes or until set. Let it cool before to serve it.
