Far Breton with Prunes

Place the prunes in a bowl, pour over the cooled Earl Grey tea and rum, and stir to combine.

Cover and leave the prunes to soak at room temperature for at least 8 hours, or overnight.

Preheat the oven to 200°C (180°C fan). Generously butter a 20–22cm round ceramic or cast-iron baking dish and place it in the oven to warm for 5 minutes.

Whisk together the flour, caster sugar and salt in a large bowl, then make a well in the centre. Add the eggs and vanilla extract into the well and whisk until a smooth, thick paste forms with no dry flour remaining.

Pour the whole milk into the batter in a slow, steady stream, whisking constantly, then whisk in the melted butter until the batter is completely smooth and fluid.

Drain the prunes, reserving the soaking liquid. Stir 2 tablespoons of the soaking liquid into the batter, then arrange the drained prunes in a single layer in the hot buttered dish.

Pour the batter slowly over the prunes and transfer immediately to the oven.

Bake for 15 minutes at 200°C until the edges begin to puff and turn golden.

Reduce the oven temperature to 180°C (160°C fan) and bake for a further 35–40 minutes until the centre is just set with a very slight wobble and the top is deep golden brown — a skewer inserted in the centre should come out clean with no wet batter.

Remove from the oven and leave to cool in the dish for at least 30 minutes; the far will deflate slightly as it cools, which is expected. Dust with icing sugar and serve warm or at room temperature, cut into wedges.