Yesterday I could not decide what to cook for today so I started hunting through my collection of French cookery books.

The Lenotre recipe book is a vintage  book that I inherited from French Boyfriend's Aunt and this is the first recipe I have tried.

Far Breton is a classic French dessert from Brittany, a rich, dense custard with dried fruit and a touch of Armagnac, brandy or rum. 
We use rum but you can use armagnac or brandy.

Here is the French version of the recipe followed by the version in English....

Ingredients
1/2litre de lait100 gr de sucre semoule60 gr de farine200 gr de pruneau2 cuillères à soupe de rhum du beurre pour le moule5 ?ufs1 sachet de sucre vanillé
Chauffez le four 230° th 7 faites tiedir le lait d?autre part mélangez dans un bol la farine le sucre les ?ufs entiers puis incorporer délicatement le lait en fouettant.Parfumez avec du rhum et du sucre vanillé et mettre dans un moule beurré.Faire cuire 230° pendant 10 minutes et à  180 th 5 pendant 25 minutes.
Ingredients500mls  of milk100 grams  caster sugar60 grams of flour200 grams of prunes or rasins if you prefer2 tablespoons of rumbutter for the mold5 eggs1 sachet of vanilla sugar or 1 tsp vanilla essence
Heat the oven 230 °. Heat the milk until it is warm. Mix in a bowl the flour and sugar followed by the eggs then gently stir in the milk and whisk until mixed together.
Flavor with rum and vanilla sugar and place in a buttered pan.Note you can ...