Skip to main content

Plum and almond flan

500g ready to roll shortcrust pastry
flour,for rolling out
4 tbsp apricot jam
125g butter,softened
125g caster sugar
2 eggs
few drops almond essence
125g ground almonds
25g self-raising flour
400g plums,halved and stoned
50g flaked almonds

Preheat the oven to 190c/170c fan/gas 5.Roll the pastry out to the
thickness of £1 coin and use to line a 23-24cm flan tin.Trim the
edges,then spread jam over the base.Beat together the butter,sugar
eggs,almond essence,ground almonds and flour until evenly mixed.
Spread on top of jam and level the surface.Arrange the plums on top,
skin-side up,pressing gently so they're half submerged.Sprinkle the
flaked almonds on top.Bake for 35-45 min or until the cenre springs
back when lightly pressed.After 25 min,cover with baking paper to
stop it browning to much.


Popular posts from this blog

Tuna and sweetcorn pasties

2 x 198g cans tuna steaks in brine
198g can sweetcorn,drained
350g pot four cheese sauce
500g ready to roll shortcrust pastry
flour,for rolling
1 med egg,beaten

Preheat the oven to 200c/180c fan/gas 6.Line two baking trays with baking paper.Drain tuna and mix with the corn and one third of the cheese sauce.Season with pepper.Roll out pastry on a lightly floured surface to the thickness of a 2p coin.Cut out 11cm rounds.Re-roll the pastry trimmings and cut out more rounds.Brush one round with the egg.Put 1 heaped tsp of the tuna mixture in the middle.Fold over the pastry to make a turnover and press the edges together to seal.Repeat until all the tuna is used up.Put on the baking trays and brush with egg.Bake for 20-25 mins until golden.


4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.