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* [[Almond Essence]] - tsp,
 
* [[Almond Essence]] - tsp,
 
*[[Milk]] - 175 ml (6 fl oz),
 
*[[Milk]] - 175 ml (6 fl oz),
* [[eggs]] - 2 beaten,
+
* [[egg]]s - 2 beaten,
 
*[[Caster Sugar]] - 65 g (2 oz),
 
*[[Caster Sugar]] - 65 g (2 oz),
*[[Cornflour]] - 1 tbsp,
+
*[[Cornstarch|Cornflour]] - 1 tbsp,
 
* [[Apricots in Juice]] - 1 227 g (8 oz) can,
 
* [[Apricots in Juice]] - 1 227 g (8 oz) can,
 
* [[Apricot Brandy]] - 1-2 tbsp optional,
 
* [[Apricot Brandy]] - 1-2 tbsp optional,
*[[icing sugar]] - to dust,
+
*[[powdered sugar|icing sugar]] - to dust,
 
* [[Cream]] - to serve.
 
* [[Cream]] - to serve.
   
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#Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
 
#Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
 
#Bake blind at 190C / 375F / Gas 5 for 20 minutes.
 
#Bake blind at 190C / 375F / Gas 5 for 20 minutes.
#Whisk together the [[eggs]] and 50 g (2 oz) [[Sugar]] over a bowl of hot [[water]] until thick and [[Creamy]].
+
#Whisk together the [[egg]]s and 50 g (2 oz) [[Granulated sugar|Sugar]] over a bowl of hot [[water]] until thick and [[Creamy]].
 
#Fold in the remaining [[flour]]. Melt the remaining [[butter]] and gently fold into the mixture.
 
#Fold in the remaining [[flour]]. Melt the remaining [[butter]] and gently fold into the mixture.
 
#Spoon the sponge mixture into the baked flan case.
 
#Spoon the sponge mixture into the baked flan case.
 
#Bake for a further 20 minutes until risen and golden. Cool.
 
#Bake for a further 20 minutes until risen and golden. Cool.
#Blend the [[cornflour]] with the remaining [[Sugar]] and [[milk]] in a [[Saucepan]].
+
#Blend the [[cornstarch|cornflour]] with the remaining [[Granulated sugar|Sugar]] and [[milk]] in a [[Saucepan]].
 
#Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
 
#Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
 
#Cook for a minute.
 
#Cook for a minute.
#Drain and purée the [[Apricots]] with a little juice and stir into the [[cornflour]] sauce with the [[Brandy]]. Cool.
+
#Drain and purée the [[Apricots]] with a little juice and stir into the [[cornstarch|cornflour]] sauce with the [[Brandy]]. Cool.
#Slice the top off the sponge. Pour the sauce into the sponge. Replace top and dust with [[icing sugar]].
+
#Slice the top off the sponge. Pour the sauce into the sponge. Replace top and dust with [[powdered sugar|icing sugar]].
 
#Serve with [[cream]].
 
#Serve with [[cream]].
   

Revision as of 01:51, May 14, 2010

Description

Apricotalmondflan

Ingredients

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 Bread Crumbs.
  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.
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