Breton dessert pie & Don Papa rum

Name: Breton dessert pie & Don Papa rum
Ingredients: 100 g Cane sugar; 20 g Vanilla sugar; 50 g Melted salted butter; 210 g Flour; 80 ml Don Papa rum; 200 g Pitted prunes; 4 Eggs (M); 750 ml Almond milk

A rich Breton dessert with prunes soaked in Don Papa rum, a softly baked batter, and a full, lightly caramelized flavor.Recipe for about 8 slices.

Ingredients

80mlDon Papa rum

200gPitted prunes

100gCane sugar

20gVanilla sugar

50gMelted salted butter

210gFlour

4Eggs (M)

750mlAlmond milk

Preparation

Soak the prunes in Don Papa rum for at least 4 hours, preferably overnight.

Mix the flour and sugars.
Beat in the eggs until smooth.
Add the milk and mix until you have a smooth batter.
Finally, mix in the melted butter and about 30 ml of the leftover soaking liquid from the prunes.
Grease a baking tin with butter.
Halve the prunes and spread them over the tin.
Pour the batter over.
Bake for about 40 minutes at 180°C.
Let cool slightly, cut into slices, and serve with vanilla ice cream.
Tip: serve lukewarm.