45min 4 ppl
Vegan Far Breton with Prunes
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 11 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 4g
Carbs 72g
Fats 12g
About this dish
Soaking the prunes overnight in Earl Grey tea and Armagnac gives them a depth plain prunes never achieve; rice flour and full-fat coconut milk stand in for the traditional eggs and dairy to produce the same dense, custardy, slightly wobbly interior that defines an authentic far.
Allergy Info
Gluten, Sulphites
Diet Info
Vegan
Ingredients
Dairy & Eggs
- Oat milk, unsweetened300 ml
Tins & Jars
- Full-fat coconut milk, well shaken400 ml
Dried Goods
- Pitted prunes200 g
- Strong-brewed Earl Grey tea, cooled240 ml
- White rice flour130 g
- Caster sugar60 g
- Cornflour (cornstarch)2 tablespoons
- Caster sugarfor dusting the dish1 tablespoon
Spices & Seasonings
- Fine sea salt1 pinch
- Pure vanilla extract1 teaspoon
Oils & Condiments
- Armagnac or dark rum60 ml
- Coconut oilfor greasing1 tablespoon
Utensils
- 20cm round ceramic or cast-iron baking dish
- Large bowl
- Whisk
- Fine sieve
Method
1
Combine the prunes, cooled Earl Grey tea, and Armagnac in a bowl, ensuring the prunes are fully submerged.
Approx. 5 minutes
2
Cover and leave the prunes to soak at room temperature for at least 8 hours, or overnight.
Approx. 480 minutes
3
Preheat the oven to 200°C (180°C fan/400°F). Grease a 20cm round ceramic or cast-iron baking dish with coconut oil, then dust evenly with the tablespoon of caster sugar, tapping out any excess.
Approx. 5 minutes
4
Whisk together the rice flour, 60g caster sugar, cornflour and salt in a large bowl until combined.
Approx. 3 minutes
5
Pour in the coconut milk, oat milk and vanilla extract, then whisk vigorously until the batter is completely smooth with no lumps — pass through a fine sieve if needed.
Approx. 3 minutes
6
Drain the soaked prunes, reserving the soaking liquid, and stir 3 tablespoons of the soaking liquid into the batter for extra depth; discard the rest.
Approx. 2 minutes
7
Arrange the drained prunes in a single layer in the prepared dish.
Approx. 2 minutes
8
Pour the batter slowly over the prunes — they will rise to the surface, which is correct.
Approx. 1 minutes
9
Bake on the middle shelf for 20 minutes at 200°C until the top begins to blister and colour.
Approx. 20 minutes
10
Reduce the oven to 170°C (150°C fan/340°F) and bake for a further 35 minutes until the top is deep golden brown and the centre has only a slight wobble when the dish is gently shaken.
Approx. 35 minutes
11
Remove from the oven and leave to cool completely in the dish at room temperature — the far will firm to its characteristic dense, set texture as it cools; do not slice while warm.
Approx. 60 minutes
