This flan is made of a pastry base, jam and a cornflake top which is coated with a syrupy mix. In school it was as served with custard. The verdict on this recipe bus that "it's quite nice". It was too sweet for me.
I used pre-made shortcrust pastry. I lined a quiche/flan dish with the pastry, pricking the surface with a fork. I then covered in foil and placed baking beans onto the foil surface (this allows more even baking and stops the pastry from shrinking from the edge. I then baked in a pre-heated oven at 200 for 15 minutes. I then removed the foil & beans and popped the dish back in the oven for a further five minutes.
Meanwhile, in a large saucepan I melted 55g of butter, 25g of dark brown sugar and 115g of golden syrup, adding a pinch of salt too. Once the sugar has disolved in the mixture, add 85g of cornflakes and mix till coated in the sugary mixture.
Remove the flan base from the oven and spread about 100g of strawberry jam over the base.
Place the cornflake mixture on top of the jam flan, levelling the surface and then pop in the oven for five minutes.
I found it best to let it totally cool before cutting into the pudding ( this ensures that everything is set).
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