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Soak the prunes in rum or Armagnac for at least an hour, or preferably overnight. Alternatively, use apple juice.
Heat the oven to 180C fan and generously butter a ceramic baking dish or tart dish.
In a large bowl, whisk together the flour, sugar, and salt.
Gradually whisk in the eggs until smooth.
Slowly pour in the milk, whisking constantly to create a thin batter.
Stir in the vanilla and melted butter.
Stir in about 2 tbsp of the prune soaking liquid.
Scatter the prunes into a 23cm round pie dish and pour over the batter.
Bake for 45 to 55 minutes until deeply golden around the edges, puffed up, and just set in the centre with the slightest wobble.
Allow to cool slightly before slicing. It will sink as it cools.
Serve warm or cold with cream.