Far Breton
Born in France, Richard Bertinet is a renowned baker and bread expert who bakes and teaches in the English town of Bath.
Ingredients
Ingredients:
200g / 7 oz prunes, stoned
50g / 1.76 oz rum
50g / 1.76 oz unsalted, melted butter
4 eggs
130g / 4.6 oz caster sugar
110g / 3.5 oz plain white flour
750g / 26.4 oz cold full fat milk
Pinch salt
Equipment Needed
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Instructions
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Far Breton by @richardbertinet. A simple, sweet treat cooked in Dome. Indulge this holiday season.
Step 1:
Soak the prunes in the rum for a few hours or overnight if time allows.
Step 2:
Heat the Gozney to 250°C / 480°F with a full flame.
Step 3:
Grease a deep (4cm) 20x25cm baking dish with the melted butter and place in the oven to heat up while you prepare the batter.
Step 4:
Add the eggs and sugar to a large bowl and whisk until the sugar is fully incorporated then add the flour and whisk again. Add a pinch of salt and whisk until well combined and smooth then gradually whisk in the milk.
Step 5:
Scatter the rum-soaked prunes over the base of the hot baking dish then carefully pour the batter over the top.
Step 6:
Make sure the Gozney Dome has reduced to embers (Or have the gas flame turned off) and bake the Far Breton in the oven, with the door on, for around 45 minutes, or until just set and a knife comes out of the centre of the dish clean. (Increase the flame or add an extra piece of kindling just at the end of cooking to caramelize the top a little.)
Step 7:
Let the Far Breton cool down in the tin for at least 2-3 hours then serve.
