Fruit flan
Ingredients:
for the flan base:
- 85g plain flour
- 85g caster sugar
- 3 eggs
for the topping:
- 300ml fresh double or whipping cream
- 2-3 tbsp. lemon curd (optional)
- fresh fruit or can fruit cocktail
- sachet quick jel
Method:
Preheat the oven 200°/FAN 180°/GAS 5 and grease a flan tray with a loose bottom.
Firstly prepare your jelly. Dissolve the contents in ½ a pint of boiling water then add ¼ pint cold water, stir well and set aside to cool then place in the fridge. You don’t want this to fully set, just enough the start wobbling.
This sponge has to be beaten for at least 10 mins if you don’t want it to turn into scrambled eggs, so get ready to hand the whisk over to someone else while your arm recovers!
Put a large pan of boiled water on a medium heat and place your mixing bowl on top of the water. Add the sugar, lightly whip the eggs and add them, now get beating while its still on the heat. You must beat continuously for 10 minutes! phew….. Then remove from the heat and keep beating for another 5 mins. It will resemble a bubbly batter.
Pour into the flan tray and put straight into the oven and bake for 15 – 20 minutes until lightly brown and spongy to the touch.
Allow to cool for 5 minutes and then you need to remove it from the tin and place on a wire rack.
When the sponge is just slightly warm flip it upside down as you want it nice and flat and spread the lemon curd on if using. We love it because it adds an extra fruity tangy taste.
When completely cooled you can start building up the fruit. I used a fresh orange, peeled and I removed all the skins. You can put on what you want to but if you add pineapple your jelly may not set so read the back of the packet.
Spoon on the jelly when it is semi set and leave in the fridge for several hours or overnight is better to allow all the sponge to absorb the moisture from the fruit and jelly.
Add the whipped cream when ready to serve…..and enjoy 🙂
