Ingredients
Serves 8 :
- 200 g flour
- 40 prunes
- 150 g sugar
- 4 eggs
- 3/4 l whole milk
- 50 g half-salt butter
- 1 vanilla pod
- 1 capful dark rum
Recipe
Preheat oven to Thermostat 7, 220°C
Incise the vanilla pod and extract the seeds with the back of a knife
Pour the milk into a saucepan and add the vanilla seeds to infuse
Bring the milk to a gentle simmer, adding the semi-salted butter
Break the eggs into a salad bowl or mixing bowl
Add the sugar to the eggs and whisk together
Add the rum, then the flour
Gently mix the mixture, starting from the center
Gradually whisk in the hot milk
Whisk until the mixture has the consistency of pancake batter, with no lumps
Butter your baking dish and fill the bottom with the prunes
Pour the stuffing mixture into the dish and bake at 220°C (th7) for 20 min
After 20 min, lower the temperature to 180°C (th6) and bake for 30 min
Remove from the oven and leave to cool in the tin.
