Ingredients
Serves 8 :
- 200 g flour
- 40 prunes
- 150 g sugar
- 4 eggs
- 3/4 l whole milk
- 50g half-salt butter
- 1 vanilla pod
- 1 capful dark rum
Recipe
Preparation time: 20 minutes – Cooking time: 50 minutes
1. Preheat the oven to Thermostat 7, 220°C
2. Slit the vanilla pod and extract the seeds with the back of a knife.
3. Pour the milk into a saucepan and add the vanilla seeds to infuse.
4. Gently bring the milk to the boil, adding the semi-salted butter.
5. Break the eggs into a salad bowl or mixing bowl.
6. Add the sugar to the eggs and whisk
7. Add the rum, then the flour
8. Gently mix the mixture, starting with the centre
9. Gradually whisk in the hot milk.
10 Whisk until the mixture is smooth and has the consistency of pancake batter, without lumps.
11. Butter your dish and fill the base with the prunes.
12. Pour the stuffing mixture into the dish and bake at 220°C (gas mark 7) for 20 minutes.
13. After 20 minutes, lower the temperature to 180°C (gas mark 6) and bake for 30 minutes.
14. Remove from the oven and leave to cool in the tin.
