20 to 25 stoned prunes, 120g flour, 130g sugar, 1 pinch of salt, 4 eggs, 50g unsalted butter, 50cl milk, 100cl water, 2 tea bags, 1 generous glass of aged rum
Before starting this Far Breton recipe, make sure you have organised all the necessary ingredients. Heat 1 litre of water until warm and place the tea bags in to infuse. Add the rum. Add the stoned prunes... ... and macerate for 2 hours. Crack the eggs in a bowl, then combine with sugar and a pinch of salt. Beat thoroughly. Add the flour... ... and whisk vigorously to avoid lumps. ...