Soak dried fruit in water the night before. On the day of preparation, remove peel from potatoes, grate and drain well. Cut off the soaked plums. Blanch (scald) bacon with hot water and steam in butter fat until soft. Mix all ingredients together. Spread a farcement dish (or large gugelhupf dish) with the bacon slices. Pour in the farce and cook in a bain-marie for 4 hours. Turn out the dish, cut the farcement into slices and serve it warm.
You can fry slices of cold farcement in butter. Tastes wonderful!
Our tip: Use bacon with a subtle smoky note!
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