How to Make Farz Fourn
- Preheat your oven to 450 degrees Fahrenheit or 230 degrees Celsius.
- Oil a deep 2-quart baking dish.
- Take a saucepan and put the rutted prunes in it. Add enough water to cover the prunes.
- Bring to a boil, and let cook until the prunes are soft but still haven’t lost their shape. This will take about 10 minutes. Drain water from the prunes and organize them in the bottom of the ready baking dish.
- Take a large bowl and whip together the flour, white sugar, vanilla sugar, baking powder, and salt. Whip in the eggs one at a time. Blend thoroughly after each addition.
- Slowly pour in the milk while stirring strongly using a wooden spoon until well-mixed. Put in the rum and mix, and finally add the batter over the prunes uniformly.
- Bake in the oven that is preheated for 10 minutes. Lower down the temperature of the oven to 400 degrees Fahrenheit and bake until the stuffing is dense, a bit risen, and the top of the dish is browned. It will roughly take 30 minutes.
- Serve warm or at room temperature.
- Farz fourn got its name from farine or flour.
Various recipes of farz fourn accessible at prominent sites require damping the fruits in liquor. This isn't a conventional practice yet makes an interesting variety.