This specialty was born in the 18th century, it was initially a kind of buckwheat flour porridge, continued in a bag (kig a farz style) and which was eaten as an accompaniment to meat.

The recipe will evolve over the years and become gentrified, with eggs and butter.

It then becomes a festive dish that will slip into the world of desserts, we add dried fruits and prunes.

We owe the addition of prunes (plums of the dried Ente variety) to sailors who found this fruit of strong notional interest.

The recipe

:

  • 4 eggs

  • 100g of sugar

  • 250g of flour

  • 1 liter of milk

  • 100g semi-salted butter

  • 100g of prunes

  • 1 dash of rum

  • Mix the eggs and the sugar

  • Add the flour then the milk, the melted butter and the Rum

  • Butter the dish and place the prunes on it

  • Pour the device

  • Bake at 150 ° for 1 hour