Far breton aux pruneaux - testing

http://www.lesfoodies.com/allegretto/recette/far-breton-au-sarrasin-et-aux-pruneaux

http://www.recettes-bretonnes.fr/gateaux-bretons/recette-far-breton.html

1 - The recipe asked to first mix in the butter in the flour and it just made it all lumpy! I changed the recipe to include the liquid before adding the eggs. This did not turn out well at all. By the time the batter started to bake, the buckwheat separated from the custard. I'm calling this a fail. I will try again with regular wheat flour.

220 g flour, + more for dusting

130 g white sugar

5 eggs

1 tsp vanilla

3 1/8 cups of milk 3/4 de litre de lait

20 g butter

500 g prunes

1. Soak the prunes in warm water while preparing the batter.
2. Combine the flour and sugar in a large bowl.
3. In a separate bowl whisk the egg thoroughly then the vanilla and milk.
4. Add the liquid to the dry and gently combine until it becomes a uniform batter.
5. Allow to rest up to 4 hours (this was for the buckwheat, but I'm thinking of the Jacques and the difference in texture it creates).
6. Before baking, preheat the oven to 350F.
7. Grease a square pan (? or gratin dish or lasagna dish?).
8. Drain the prunes, briefly dry then cover with flour (this is supposed to help them float instead of sink while baking. Testing this little theory - the original source does not soak the prunes, so that might negate the effect.)
9. (OR, only pour in part of the batter, bake for 10 minutes, then add the prunes and cover with the remaining batter).
10. Bake for about an hour, total.