Apricot and Almond Flan

Ingredients

 * Plain Flour - 150 g (5 oz),
 * Ground Rice - 25 g (1 oz),
 * Butter - 65 g (2 oz),
 * Almond Essence - tsp,
 * Milk - 175 ml (6 fl oz),
 * eggs - 2 beaten,
 * Caster Sugar - 65 g (2 oz),
 * Cornflour - 1 tbsp,
 * Apricots in Juice - 1 227 g (8 oz) can,
 * Apricot Brandy - 1-2 tbsp optional,
 * 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 190C / 375F / 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. Melt the remaining butter and gently fold into the mixture.
 * 8) Spoon the sponge mixture into the baked flan case.
 * 9) Bake for a further 20 minutes until risen and golden. Cool.
 * 10) Blend the cornflour with the remaining Sugar and milk in a Saucepan.
 * 11) Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
 * 12) Cook for a minute.
 * 13) Drain and purée the Apricots with a little juice and stir into the cornflour sauce with the Brandy. Cool.
 * 14) Slice the top off the sponge. Pour the sauce into the sponge. Replace top and dust with icing sugar.
 * 15) Serve with cream.