Recipe from our Chef Patrick Asfaux

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For 6 guests:
4 eggs
100 gr of caster sugar
100 gr of flour
3 dl of milk
3 gr of fine salt
50 gr of prunes
60 gr of raisins
2 cl of plum brandy, aged
20 gr of sugar
1 dash of orange tree extract

The night before:
Boil 3 tablespoons water, 20 gr of sugar and the 2 cl of plum brandy.
Put the raisins in a large bowl together with the prunes cut into large squares and pour the marinade on them. Cover and leave all night.

Next day:
Preheat the oven at a temperature of 400°F (200°C).
Mix the eggs and the sugar together until the mixture becomes a light yellow colour. Add the flour and a pinch of salt. Finally add the milk and a dash of orange tree extract.
Pour half of the batter in a deep round mold (tefal or flexopan). Next put the drained raisins and prunes on top and finish with another layer of batter.
Cook in the oven for 20 to 25min at a temperature of 400°F (200°)
Wait 10 min after having taken out the flaugnarde before unmolding it.
Serve with some vanilla ice cream or with some caramel custard sauce.