Plum Flan
Ingredients
Method
Line a large flan tin (23cm) with baking paper and preheat oven to 180°C.
Cream butter and sugar until pale coloured and fluffy.
Beat in eggs and lemon rind until well combined.
Stir in flour and baking powder with milk and spread over the base of the flan dish.
Drain plums and reserve the juice.
Halve plums, remove stones and place close together over the cake batter.
Sprinkle over a little extra sugar and bake for 45–50 minutes.
Cool and remove from the tin.
Mix reserved plum juice with 2 teaspoons cornflour or arrowroot and heat gently till slightly thickened.
Dust slices of flan with icing sugar.
Pour over a little warm plum syrup and add some freshly whipped cream on the side.
Ingredients
Directions
Line a large flan tin (23cm) with baking paper and preheat oven to 180°C.
Cream butter and sugar until pale coloured and fluffy.
Beat in eggs and lemon rind until well combined.
Stir in flour and baking powder with milk and spread over the base of the flan dish.
Drain plums and reserve the juice.
Halve plums, remove stones and place close together over the cake batter.
Sprinkle over a little extra sugar and bake for 45–50 minutes.
Cool and remove from the tin.
Mix reserved plum juice with 2 teaspoons cornflour or arrowroot and heat gently till slightly thickened.
Dust slices of flan with icing sugar.
Pour over a little warm plum syrup and add some freshly whipped cream on the side.