Two great advantages of baking through Dorie Greenspan's book, Baking from My Home to Yours, are learning some new techniques (it's so much fun to set something on fire!), and baking creations that are beloved in other parts of the world but previously unknown to me. Such is the case with this week's pick, a Far Breton. It's a lovely pudding-y cake with prunes that have been soaked in Armagnac. It was so much fun to light the cognac and watch the lovely blue flames burn away the alcohol, leaving only the amazing taste behind.
I took this to my weekly brunch and the gentlemen were particularly pleased with it.