Raisin & Sultana Flan
If Easter has left you suffering from chocolate overload, you might want to give our deliciously simple flan recipe a try. Light, buttery pastry baked with a sweet, dried fruit filling might be just what your taste buds need.
Serve warm with a little clotted cream on the side for a really tasty dessert.
- For the pastry:
- 110g plain flour
- 50g butter, cold from the fridge
- 1 tsp caster sugar
- 1 tbsp water (approx)
- 150g caster sugar
- 25g butter, softened
- 1 large free range egg
- a few drops vanilla extrat
- 75g raisins
- 75g sultanas
- clotted cream to serve
Follow these steps
- Start by making the pastry. Rub the cold butter into the flour until the mix resembles fine breadcrumbs. Stir in the sugar, followed by the water and mix to form a stiff dough. Rest the pastry in the fridge for an hour or so if you can, this will make it easier to handle.
- Pre-heat the oven to 180degC. Knead the chilled pastry very lightly on a floured surface, then roll out thinly and use to line a 21cm fluted flan tin. Place back in the fridge to chill for another hour or so. This lets the pastry rest and helps to prevent it shrinking in the oven. Once rested, trim the edges and line with non-stick baking parchment. Fill with baking beans and bake blind for around 20 minutes or until pale golden. Remove the baking beans and parchment for the last 5 minutes of baking time, to allow the base to bake through.
- Reduce the oven heat to 170degC. Prepare the filling by creaming the softened butter together with the sugar. Beat in the egg and vanilla extract, then fold in the raisins and sultanas.
- Pour the fruit mixture evenly into the baked pastry case. Bake for 25 minutes or until evenly baked and pale, golden brown in colour.
- Remove from the oven and allow to cool slightly before transferring to a serving plate. Dust lightly with a little icing sugar. Serve warm in small wedges with a spoonful of clotted cream (or ice cream) on the side.
- Cuts into 8 small wedges