Serves: 4
Difficulty: Easy
Preparation time: 10 minutes
Cooking time: 50 minutes

Chef Thierry Breton’s recipe for this traditional pud from Brittany is deliciously easy to make – and even easier to scoff! We love it with rum, vanilla and prunes added… it’s a slice of heaven.


  • 2¼ cups (220 g) all-purpose wheat flour
  • ¾ cup plus 2 tablespoons (175 g) superfine sugar
  • 1 teaspoon (6 g) sel de Guérande sea salt
  • 5 eggs
  • 4¼ cups (1L) whole milk
  • 1 cup plus 1 tablespoon (250 g) heavy cream
  • 1 tablespoon plus 2 teaspoons (25 g) butter, for greasing the pan
  • Flour, for flouring the pan


1Preheat the oven to 475°F (250°C).

2In a large bowl, combine the flour, sugar, salt, eggs, milk, and cream.

3Grease and flour a cake pan with sides; scrape the batter into the pan.

4Bake for 20 minutes, turn the oven off, then let rest in the oven for another 30 minutes. Let cool before serving.

The privateer’s (with prunes)

1Add 1 tablespoon (15 ml) rum and 1 vanilla bean (split and its seeds scraped into the batter) to the batter.

2Place 35 soft prunes (with the pits) on the bottom of the pan before scraping in the batter.


First printed in our sister publication France Today

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