Fudge Nut Tranche Recipe
Servings: 6
Ingredients
- 4 ounce /100g butter
- 6 ounce plain flour
- 1 ounce caster sugar
- 3 Tbsp. water
- 100 gm butter
- 1100 gm skinned hazelnuts
- 100 gm pecan nuts
- 75 gm soft brown sugar
- 150 ml double cream rind and juice of 1 lemon
- 1 x egg beaten
- 175 gm mixed whole nuts eg brazils walnuts hazelnuts
- 2 Tbsp. hot apricot jam
Directions
- Rub butter into flour and stir in the sugar. Bind together with 2 to 3 tbsp of water. Roll dough to line a 340 x 110mm tranche tin.
- Toast the hazelnuts and pecans till lightly browned on a baking tray towards the top of the roasting oven.
- Cold and chop roughly.
- Cream the butter and sugar stir in minced nuts the finely grated lemon rind 2 tbsp of the lemon juice and the beaten egg.
- Beat in the cream.
- Pour into the flan case and arrange whole nuts on top.
- Bake on the floor of the roasting ovenfor 25 to 30 min till set.
- Brush flan proportionately with hot apricot jam.
- An ideal winter pudding for nut lovers this flan is made in a tranche tin. It is easy to slice making it particularly useful for the buffet table.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 1025 | |
| Calories from Fat 745 | 73% |
| Total Fat 87.45g | 109% |
| Saturated Fat 22.85g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 222mg | 9% |
| Potassium 680mg | 19% |
| Total Carbs 53.87g | 14% |
| Dietary Fiber 9.9g | 33% |
| Sugars 19.53g | 13% |
| Protein 17.61g | 28% |
