Traditional Prune Flan Cake from Brittany

Preheat your oven to 180°C. Grease and flour a 24-26 cm round baking dish or pie plate.

In a large bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of salt.

In another bowl, lightly beat the eggs. Gradually add the milk to the eggs, whisking until well combined.

Pour the wet ingredients into the dry ingredients, whisking continuously until you have a smooth batter. Make sure there are no lumps.

Melt the butter and stir it into the batter. If using, add the dark rum now and mix well.

Distribute the pitted prunes evenly at the bottom of your prepared baking dish. Pour the batter gently over the prunes.

Bake for 45-50 minutes, or until the Far Breton is golden brown and set. A knife inserted into the center should come out mostly clean.

Let the Far Breton cool completely on a wire rack before serving. It is often enjoyed lukewarm or at room temperature.