Far Breton with dried Plums

This is a breakfast speciality from Brittony. I had it one morning in an B&B near the Phare d`Eckmühl in Penmarche.
Penmarche is a town with a large fish industry. Canned fish is sold directly at the plant there.
A little bit of problem is the smell of the industry. We arrived on a Saturday and it was lovely, Monday morning a fresh kind of fishy smell greeted us, when we opened the window. Like someone was cooking a large batch of fish.  

I wanted to prepare that for so many years. Today was the day.

Yesterday at the supermarket in France I bought the Best of Goumand newest edition and leafed through it this morning. The recipe cought my eye and all ingredients were in stock.

You will need dried plums of the recipe. I added a couple of dried apricots too.

recipe:
300 g dried plums
3 eggs
125 g flour
250 ml whole milk
pinch of salt
70 g sugar
1 vanilla pod
10 g butter for the baking dish

Preheat the oven 180 C
In a bowl mix flour, salt and sugar, add the eggs in the middle, stir well and add the milk.
Make it lump free. Add the vanilla seeds and let the batter rest covered for 1 hour.
Soak the plums in tepid water for 30 min. Drain and dry them with kitchen paper.
Butter the dish and pour 2/3 of the batter in.
Cut the plums in chunks and throw them in the batter. Cover with the rest.
Bake for 40-45 min.