Matt Tebbutt showcased a deliicous Far Breton dessert with cider brandy, prunes and egg custard on Saturday Kitchen.

The ingredients are: 80ml cider brandy, 200g prunes, stones removed, 480mlz full-fat milk, 1 vanilla pod, seeds removed, keeping the pod too, 60g unsalted butter, 3 free-range eggs, 90g plain flour, 100g caster sugar and 400g crème fraîche, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.