Got this recipe from a work colleague for this typical dessert from Bretagne. Unfortunately it did not turn out the way I wanted as I used the wrong butter to line the tray (note to self: spreadable butter is NOT a good idea as it has oil in addition to the butter itself!) . Also, the tray I used was too thick – ended up leaving the thing to cook for twice as long as described in the recipe!
But it tasted all right in the end, and the ultimate test was to take it into the office and see how quickly it vanished – well, let’s say it passed with flying colours! 🙂