Far Breton recipe
 This take on a classic French pudding from the Brittany region is made with cider brandy and prunes set in an egg custard. 80ml/2¾fl oz cider brandy200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve 80ml/2¾fl oz cider brandy 200g/7oz prunes, stones removed 480ml/17fl oz full-fat milk 1 vanilla pod, seeds removed, keeping the pod too 60g/2¼oz unsalted butter 3 free-range eggs 90g/3¼oz plain flour 100g/3½oz caster sugar 400g/14oz crème fraîche, to serve Method Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Place the brandy and prunes in a saucepan and bring to a simmer. Turn off the heat and leave the prunes to cool in the liquid. Once cool, drain the prunes and reserve the liquid. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Preheat the oven to 220C/200C Fan/Gas 7. Place the milk, vanilla seeds and pod in a small saucepan over a low heat and cook to infuse the milk for 5 minutes. In a separate small saucepan or frying pan, heat the butter until it turns a nut brown colour. Tip into a bowl and leave to cool and remove the vanilla pod. Whisk the eggs, flour and sugar together in a bowl then slowly add the infused milk. Whisk in the cooled butter. Sieve the mixture to remove any lumps. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Scatter the drained prunes in the base of a 23cm/9 in baking dish and pour in the batter mixture. Bake for 30–40 minutes until almost set, but still with a wobble in the middle. Leave to cool to room temperature. Serve with crème fraîche and spoonfuls of the prune soaking liquid. Serve with crème fraîche and spoonfuls of the prune soaking liquid.