Prune and Armagnac Flan

9:00 pm on 19 July 2004

(Serves 8)


  • 500g dried prunes, pitted
  • 3 tbs Armagnac or brandy
  • 5 tbs sugar
  • 3 large eggs
  • 3 tbs flour, plus extra for preparing the dish
  • 2 cups milk


Place the prunes in a bowl and toss with the Armagnac or brandy. Cover and set aside to marinate. (This can be done up to 2 days ahead or if time is limited a few hours)

Preheat the oven to 190 °C. Lightly butter and flour a 27cm straight-sided ceramic baking dish.

Toss one tablespoon of sugar with the marinated prunes. Arrange them on the bottom of the prepared baking dish, forming a single tight layer that completely covers the bottom of the dish.

Beat the eggs with 3 tablespoons of the sugar in a large bowl. Add the flour and mix well. Whisk in the milk and pour the batter over the prunes.

Bake until bubbly and golden, about 45 minutes.

Remove from the oven and sprinkle the remaining tablespoon of sugar over the top. Allow to cool and serve at room temperature with lashings of softly whipped cream.

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