Cherry Far Breton

A summer staple at the Chateau. We make this with black cherries but the traditional Breton dish would use rehydrated prunes. Can be served hot or cold. This recipe features in A Taste of the Chateau.

What You’ll Need:
• 300g (10½oz) black cherries, pitted
• 4 eggs
• 125g (4½oz) caster sugar
• 125g (4½oz) plain flour
• a pinch of salt
• 50g (1¾oz) unsalted butter, melted
• 50ml (2fl oz) cold milk
• 25ml (1fl oz) dark rum

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Step 1.

1. Preheat the oven to 200°C/Fan 180°C/400°F. Lightly butter a 1 litre/1¾ pint baking dish. Arrange the cherries in the bottom of the prepared dish.

Step 2.

Place the eggs and sugar in a bowl and whisk with a balloon whisk until pale and creamy. Sift in the flour and salt, and stir well until the batter is smooth. Add the melted butter, milk and rum and beat again until smooth and slightly glossy.

Step 3.

Pour the batter over the cherries in the dish and transfer to the oven. Bake for 10 minutes, then reduce the heat to 170°C/Fan 150°C/338°F, and continue to cook for a further 20 minutes, until the batter is firm and the top golden. Remove from the oven and leave to cool to room temperature.

Step 4.

Serve with cream, if wished.

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If you make this, we'd love to see it. You can share it on the Escape To The Chateau Fan Club Facebook Group or tag us on Instagram @escape.to.the.chateau