FAR AUX PRUNEAUX


Ingredients:

pruneaux (dried black prunes), 
	 the best come from Agen in south-west France
3 eggs
100-120 g flour
80 g sugar
1/2 to 3/4 litre milk
a little butter
a little tea

Instructions in 9 easy steps:

1. day before : soak the pruneaux overnight in tea (hot at beginning)
2. set the oven at 200 celcius
3. rince the pruneaux to remove the tea leaves (if any)
4. in a bowl, mix in this order flour + sugar + eggs + milk
5. butter the cooking cake pan
6. bake half of the dough until it starts to harden (about 20-30 min.)
7. cover it with the re-hydrated pruneaux
8. pour the rest of the dough on top
9. finish cooking until hard and brown on top (about 45 min.)

Suggestion for serving:

This is much better cold, and even better after a day in the fridge.