Far breton is a dense baked batter pudding somewhere between a clafoutis and a flan, studded with rum-soaked prunes and set with a browned, slightly chewy skin on top.
Far comes from the Latin for flour, and the original was a savoury porridge cooked in a cloth alongside meat, still made in western Brittany as kig ha farz. The sweet baked version, thickened with wheat flour, eggs and milk, is the one that spread across the region and became a household dessert. Prunes are the classic addition in the Finistère version, raisins in others, and purists in some quarters insist on neither. What all versions share is the texture: much denser than a clafoutis, sliceable, better on the second day, and served in squares at room temperature rather than warm from the oven.
