• 100 grams dried prunes, pitted & macerated in armagnac, cognac, rum, or just warm water
  • 125 grams sugar
  • 100 grams all-purpose flour
  • 3 whole eggs
  • 1 vanilla bean, (or vanilla extract)
  • 1–2 tablespoon rum
  • 60 grams salted butter
  • 500 milliliters whole milk


1. Pit prunes and soak in (warm) soaking liquid.

2. Heat salted butter in a pan over medium heat until it browns (after it finishes foaming). Set aside to cool.

3. Preheat oven to 180˚C (392˚F).

4. Sift flour into mixing bowl and add sugar and vanilla seeds (if using extract, add once liquids have been added). Put 1 or 2 eggs in the center, and incorporate flour from the sides using a whisk. When it becomes stiff, add another egg and whisk; repeat until all eggs are incorporated.

5. Add milk in stages; whisk until incorporated, then continue to add milk. Add rum (and vanilla extract if using) and mix. Add cooled butter (we don't want to cook the eggs) and whisk to incorporate.

6. Arrange prunes in the bottom of a small cake tin. Pour batter over them slowly, so as not to re-arrange the prunes. Cake tin should be just large enough that batter just covers the prunes.

7. Place in oven until done. Should be brown on top and solid, could be from 25 to 40-plus minutes. Remove and allow to cool to room temperature before serving.


1 tablespoon vanilla extract is roughly the equivalent of a single vanilla bean.

When using unsalted butter instead of salted butter, add 1/4 tsp of salt for every 1/2 cup of butter. So in this recipe, if you’re using 60g of butter, you add ~1/8 tsp of salt (a half-cup of butter is 113g).


French Cooking Academy


8 servings




European : Western : French