This part of France tradionally the land of craggy landscapes, magic tales, legends from ancient times, dolmens and menhirs and........buckwheat - farine de sarrazzin because it is darker than plain flour.
On the morning after the first evening, we were offered a traditional breakfast among other goodies there was a dessert I had long forgotten the existence of: un far. far means flour and un far is a sort of clafouti like a dense flan cooked in the oven. Soft and delicious it is rather basic and easy to prepare here is the recipe.....and if you thought that a dash of rum for breakfast is outlandish, may I urge you to think again.
Ingredients150g plain flour
4 eggs, beaten
500ml whole milk
Dash of rum
200g pitted prunes
1 egg yolk, beaten
Preheat the oven to 180C/350F/gas mark 4.
Sift the flour into a bowl, add the sugar and mix. Make a well in the centre, add the 4 eggs and whisk vigorously until the batter is smooth.
Pour the milk in little by little, whisking all the time. Add the rum. Butter the inside of a 20x22 or 24cm gratin dish. Pour the batter in and scatter the prunes through it, pushing them under the surface slightly.
The dish needs to cook for 30 minutes before removing and brushing the top with the beaten egg and then put back for a further 25-30 minutes.
Serve warm with crème fraîche.