Apricot and Almond Flan

Ingredients

 * 150 g (5 oz) plain flour
 * 25 g (1 oz) ground rice
 * 65 g (2 oz) butter
 * 1 tsp almond essence
 * 175 ml (6 fl oz) milk
 * 2 beaten eggs
 * 65 g (2 oz) caster sugar
 * 1 tbsp cornflour
 * 1 x 227 g (8 oz) can apricots in juice
 * 1 – 2 tbsp optional apricot brandy
 * icing sugar, to dust,
 * cream, to serve

Directions

 * 1) Sieve 75 g (3 oz) flour into a bowl and stir in the ground rice.
 * 2) Rub in 50 g (2 oz) butter until the mixture resembles breadcrumbs.
 * 3) Stir in the almond essence and enough milk to make a pastry dough.
 * 4) Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
 * 5) Bake blind at 190°C / 375°F / gas 5 for 20 minutes.
 * 6) Whisk together the eggs and 50 g (2 oz) sugar over a bowl of hot water until thick and creamy.
 * 7) Fold in the remaining flour.
 * 8) Melt the remaining butter and gently fold into the mixture.
 * 9) Spoon the sponge mixture into the baked flan case.
 * 10) Bake for a further 20 minutes until risen and golden.
 * 11) Cool.
 * 12) Blend the cornflour with the remaining sugar and milk in a saucepan.
 * 13) Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
 * 14) Cook for a minute.
 * 15) Drain and purée the apricots with a little juice and stir into the cornflour sauce with the brandy.
 * 16) Cool.
 * 17) Slice the top off the sponge.
 * 18) Pour the sauce into the sponge.
 * 19) Replace top and dust with icing sugar.
 * 20) Serve with cream.