Custardy prune pudding (Far Breton) from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World by Richard Sax

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Notes about this recipe

  • Eat Your Books

    Can substitute a mixture of Amaretto and brandy or whiskey for dark rum.

  • kshell on November 30, 2023

    This is very easy and satisfying. I usually use a rectangular or square pyrex, check if done early, at 45 min. I've steeped the prunes in just hot water, in Earl Grey tea, and in rum and my far and away favorite is rum. The best I ever made had the last dregs of a jar of vanilla bean paste mixed in.

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