Tuesday, November 1, 2011

TWD - Far Breton



This is recipe number two for this week's ramped up Tuesdays with Dorie schedule.  It was chosen by Nicole of Cookies on Friday, and is a Far Breton.

Now don't be put off by the dog's breakfast appearance of my Far Breton - it is actually a rather delicious custard and brandy-soaked fruit (prunes and raisins) concoction, that I could eat by the bucketload. 

My Far Breton looks like someone sat on it because: The only 8 inch pan (required by the recipe) that I own has a removable bottom.  At the twenty-minute baking mark, I looked into my oven and made a face like Munch's The Scream, as all of the custard had leaked out of the  pan and into the baking tray beneath.  Not wanting to start again, I scooped all of the par-baked custard into a 9 inch springform pan, and plonked all of the fruit back on top, and hoped for the best.  At the end of the baking period, I ended up with a rather flat but intact Far Breton.

While my Far Breton is less attractive to look at than if all had gone well, it tastes fab, and I have been happily scoffing it since I made it (as I am on leave at present). To see what it should look like, visit Nicole's site.  Nicole will also have the recipe, or do yourself a favour and buy the book.

16 comments:

Jessica said...

I agree that this was not the most attractive cake we've made - but the taste makes up for it! Nicely done, considering all your mishaps!

Elin said...

Wow...this looks delish..I have the book and have yet to try this out but after seeing yours, I want to make this ! :) Have a nice day !
Elin

Heavenly Housewife said...

Not bad for a baking disaster LOL, they are always happening to me. I've never had a Far Breton, but I've heard of it and am definitely curious!
*kisses* HH

Clivia said...

I was luckier. Pouring in the batter, I watched as it leaked out my pan. I was able to dump the whole thing back into the bowl and cover the outside of the pan with several layeers of foil. Then I repoured and only a bit leaked out. It was a good lesson. And a delicious dessert!

The Blonde Duck said...

As long as it tastes good, who cares!

steph- whisk/spoon said...

that's funny...glad it worked out in the end. i liked this one a lot

yummychunklet said...

As long as it tasted great, I don't care how it looks. Great post!

Lorraine @ Not Quite Nigella said...

Well it's really the taste that counts isn't it! :)

Nutmeg Nanny said...

Some of the best foods are not the prettiest :)

Johanna GGG said...

give me tasty over pretty any day - glad you were able to save it from the bottom of the oven

Happy Cook / Finla said...

Looks super yumm.

jillbert said...

I'm glad you were able to save it! The most important part is that it tastes good.

Lauren said...

The oozing custard sounds like something that would happen to me! I'm glad it turned out all right. Anything that has brandy-soaked fruit sounds good to me! I think I have yet to find a baking recipe with brandy in it that I don't like!

Elaine said...

I wondered what a Far Breton was! Custard with raisins and prunes soaked in brandy sounds so delicious.

Julia @Mélanger said...

I've only made Far Breton once and this post has reminded me I need to get into it again!

Lucas said...

I had that happen with a lemon custard tart once, wasn't as lucky as you. I'm sure it was still tasty!