TWD: Far Breton (aka, guess who's back)

Hi!

I have not, in fact, fallen off the face of the earth.  Sometimes I have felt like I was, but it has not actually happened yet.  Work has been OMFG INSANE, and I've been spending my spare moments staring into space and sewing.  I've occasionally made a TWD recipe here and there, but haven't been blown away by any of my choices.

I've been sadly off the baking wagon, but since we are nearing the end of the book, let's see if I can get my act together and finish this off--and maybe even join in on the next challenge. 

To finish out the book, the group is now choosing two recipes a week.  One of this week's recipes, Honey Nut Scones, is one I've made a gazillion times (I LOVE them and highly recommend them;  go to Jeannette's for the recipe)  so I decided to try the other recipe, which was one I would never otherwise try:  Far Breton, chosen by Nicole of Cookies on Friday.  I had no idea what a Far Breton was.  There's no photo, either, to guide you--and what I do know is that it contains PRUNES and RAISINS--two things I can really, really, live without.  I was concerned.  Very concerned.  But I womaned up and made it.

First of all, it's really easy.  The ingredients are all things you probably have sitting around right now. 

Everything whips up in the food processor!  And then you don't even have to do anything--you just bang it into the fridge for a day or so till you want to bake it.  (Which for me was two days).  Lazy lazy lazy.  CHEAH!

The fruit is soaked till you want to use it.  My fruit was already pretty moist, but I steeped in in Earl Grey Tea as directed.  At least, I think I did it as directed.  The directions weren't really clear here--was "meanwhile" supposed to be while I made the batter, while it rested in the fridge, or while I buttered the pan?  I didn't know, so I actually fixed them up first and they soaked about three days (in the fridge of course).

Putting it together was very easy--butter pan, pour in batter, drop in fruit, bang in oven and forget.  It even baked right on time--55 minutes for me.  It puffed in the oven but sank a little on cooling.  Once it was cool, I unmolded and tried it.

Though it's in the "cake" section of the book, it's not really cake at all!  It's more like a baked custard. 

A REALLY SMOOTH AND DELICIOUS custard.  And the prunes are not prune-y--they are just these little juicy bits of...whatever.  It's really good!  I'm really glad I tried this recipe. Thanks for choosing it, Nicole!  A fine way to come back to the TWD fold.  :-)