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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.
Add the melted butter...
... and cold milk.
Combine well with a whisk.
Finally, add a dash of rum.
Drain the prunes.
Butter a ceramic baking dish. You can replace butter with oil spray for an easier release from the mould and great results. Place the prunes at the bottom of the dish.
Pour the preparation on top.
Bake at 200°C (gas 6) for 10 minutes...
... then reduce to 170°C (gas 3) and bake for another hour.
This dessert can be served warm or cold. Enjoy!
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