Raspberry Sponge Flan Recipe
Servings: 1
Ingredients
- 125 gm Self raising flour
- 60 gm Unsalted butter at room temp
- 60 gm Caster sugar
- 1 lrg Egg, beaten
- Â Â Grated zest of 1/2 orange, (or possibly lemon)
- 450 gm Raspberries - wild if possible
- 2 Tbsp. Raspberry jelly
- 300 ml Double cream
- 1 tsp Icing sugar
Directions
- Grease an 8 inch flan tin, non stick if possible. Pre-heat oven to 180 C/Gas 5. Cream the butter and sugar till light and fluffy. Gradually beat in the egg a little at a time.
- Add in half the orange zest. Mix in the flour gently so as not to break down the lightness of the mix.
- Spread into the flan tin and bake in the pre-heated oven for about 18-20 min till well risen and golden brown and hard in the middle.
- Turn out onto a cooling rack.
- When cold, fill with the washed and dry raspberries.
- Heat the raspberry jelly with 2 tbsp of cool water till it is liquid and smooth. Cold slightly then spoon over the raspberries in the sponge flan to make a glazed topping. Leave till set.
- Whisk the cream and icing sugar together with the remaining orange zest till it is a soft floppy consistency. Serve with the raspberry sponge flan.
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