This recipe is one of Andrew’s favourites and we usually make it for him for his birthday.

I have Mum’s Recipe Book out today in preparation for that birthday (and it is a significant one!!) and so thought I would share the recipe with you.

What you will need

For the flan base:

1/3 cup butter

1/3 cup castor sugar

 1 large egg

1/2 teaspoon vanilla bean paste

1 cup SR flour

2 tablespoons cornflour

 3 tablespoons water

For the topping:

1 1/2 cups of sour cream

 1/4 cup castor sugar

1 teaspoon brandy (optional)

A selection of fresh or tinned fruit. (Make sure that the tinned fruit is well drained before using.)

Glaze

1/4 cup water, 1 tablespoon sugar and 1/2 teaspoon gelatine.

Method

To make the flan base, cream together the butter and sugar, add eggs and vanilla and mix well.

Add dry ingredients alternatively with the water and mix until the smooth.

Spread into a greased recess flan tin and bake for approximately 25 minutes at 180C.

Let the flan cool before adding the topping.

To prepare the topping, mix the sour cream, sugar and brandy (if using)  together and make sure the sugar dissolves.

Pour the mixture into the centre of the flan and allow to set in the fridge.

Top with your selection of fruit.

Boil the ingredients for the glaze together and allow to cool until just warm.

Spoon the glaze over the flan.

Store the finished flan in the fridge.

To cover without disturbing the topping, stick toothpicks into the edges of the flan and cover with plastic wrap, making sure the toothpicks do not pierce the plastic.

What Next?

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Until next time,

 

 

Gillian (and Andrew)