Читать книгу A Long and Messy Business - Rowley Leigh - Страница 26

FAR BRETON, or CUSTARD CAKE WITH PRUNES

A large cake that will feed ten, or be very acceptable when

left around as a teatime snack.

Place the prunes in a saucepan with the tea bag and cover

with boiling water. Leave to stand for 20–30 minutes

before removing the tea bag, bringing to a simmer, then

allowing to cool in the liquid. Preheat the oven to 180°C

(350°F, Gas Mark 4).

Butter a deep pie dish of 28–30cm (11–12in) diameter, or

a rectangular ovenproof dish about 20 x 30cm (8 x 12in),

very well with the butter.

Beat the flour and sugar in an electric mixer, continuing

to beat as you pour in the milk to make a smooth batter.

Beat the eggs in a separate bowl before adding them to

the butter, followed by the vanilla and rum. Pour into the

prepared dish. Drain the prunes and distribute them in the

batter at even intervals.

Bake in the oven, turning the oven temperature down

to 150°C (300°F, Gas Mark 2) after 30 minutes. Cook for a

further 30 minutes, or until set, which is best judged by

giving the dish a little shake; a knife or skewer should

emerge clean from the centre.

Serve when completely cooled but not refrigerated.

It needs no additions.

Serves ten.

WINE: Although not strictly necessary, most sweet wines

will accompany the cake. A Quarts de Chaume or sweet

Vouvray would be ideal.

500g (1lb 2oz) stoned prunes

1 black tea bag

25g (1oz) unsalted butter

300g (10½oz) plain flour

150g (5½oz) golden caster

sugar

1 litre (13⁄4 pints) milk

6 eggs

A few drops vanilla extract

2 tablespoons dark rum

(optional but highly

recommended)

40