Holly rose flan
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Bought Or Homemade Shortcrust Pastry; For The Case |
| 1 | tablespoon | Jam |
| 2 | ounces | Butter |
| 2 | ounces | Castor Sugar |
| 3 | drops | Almond Essence |
| 1 | large | Egg |
| 1 | ounce | Almonds; Ground |
| 2 | ounces | Self-Rising Flour; Sifted |
| 1 | Dessertspoon Cold Milk | |
| ¼ | pint | Double Dairy Cream |
| 1 | tablespoon | Cold Milk |
| 1 | tablespoon | Rose Hip Syrup |
| 2 | ounces | Almond Paste, Bought Or Homemade |
| Green And Red Food Colouring | ||
Directions
FILLING
TOPPING
Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and line ring. Spread jam over base. Cram butter with sugar and essence until light and fluffy. Beat in whole egg then stir in almonds. Fold in flour alternately with milk. Spoon into flan case and smooth top evenly with a knife. Bake just above centre of moderately hot oven, 400 F or Gas Mark 6, for 35 to 40 minutes or until top is golden brown. Remove from oven and carefully lift off flan ring. Cool flan completely.
To make topping, beat cream and milk together until thick. Stir in rose hip syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.
To make holly decoration, colour most of almond paste green.Roll out on surface sprinkled with caster sugar and cut into 6 holly leaves with a sharp pointed knife. Colour rest of paste red and roll into berries. Stand leaves and berries on centre of flan. Chill lightly before serving.
Recipe By : 1960's newspaper clipping from England Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:31 EDT From: erika metzieder <100627.3022@...>