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This is a prune flan recipe from Brittany.
| 185 g stoned punes |
| 140 g plain flour |
| 185 g sugar |
| a pinch of salt |
| 3 eggs |
| 3 cups whole milk |
| 2 tablespoons rum or other alcohol |
Preheat the oven to 180C. Grease a shallow, 2-litre ovenproof dish.
Put the prunes in a saucepan with just enough water to cover, then simmer over low heat for about 10 minutes. The prunes should be tender but should still hold their shape. Drain the prunes, then place them in the base of the prepared dish.
Combine the flour, sugar and salt in a large mixing bowl. Add the eggs one at a time, beating well after each addition. Gradually add the milk to the mixture, stirring vigorously with a wooden spoon until combined. Add the rum and stir through.
Pour the batter over the prunes, trying not to displace them too much. Bake for 50 - 60 minutes, or until the top is browned and the filling is firm and has risen a little.
Serve warm or at room temperature.
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