Far Breton aux pruneaux - Brittany traditional cake 

4 teenagers or 6 gluttons or 8 gourmets


125g flour
5 eggs
1 vanilla pod
120g sugar
300/450g dried prunes (pitted)
1 apple (peeled and shopped)
100g butter (salted)
50cl milk
2 spoons of rhum (optional)
salt

1. Flavour the pitted dried prunes with the rhum and set aside for 1 hour.
   
2. Warm the milk and the butter together until the butter is totally melted.
   
3. Meanwhile beat the eggs with the sugar and vanilla until the mixture is light and creamy.
   
4. Add the flour and the salt ( two good pinches).
   
5. Mix well.
   
6. Add the warm milk and butter and mix well.
   
7. Preheat the oven at 210c.
   
8. Lightly grease the cake  dish. 
   
9. Spread the pitted prunes and the chopped apple over a 20 or 25cm square dish
   
10. Add the mixture on top.
    
11. Stir the mixture until the ingredients are well combined.
    
12. Bake it in the oven for 10 minutes, then slow down the oven to 180c and let the cake cook for about 35/40 minutes.
    
13. Serve lukewarm or cold