Recipe number 17793 is

Copenhagen Flan

The ingredients are:
MMMMMFOR SHORTCRUST PASTRY 6 oz Plain flour 1 pinch Salt 1 1/2 oz Margarine 1 1/2 oz Lard (or shortening) 1 cup Cold water to mix as necessary MMMMMFOR FILLING 3 tbsp Apricot jam 2 oz Margarine 2 oz Castor sugar 1 Eggs (standard) 2 oz Self-raising flour 10 oz Evaporated milk MMMMMFOR TOPPING

The recipe yield is:
4 - 6 servin

4 or 5 dr almond essence 1 1/2 oz blanched almonds 1 oz butter 1 1/2 oz soft brown sugar (dark) 1. Prepare a moderately hot oven (400F, Gas Mark 6). Place an 8-inch fluted flan ring on a baking sheet. 2. Place plain flour and salt in a bowl; add fats, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add about 1 1/2 tbs cold water and mix with a fork to form a firm dough. Turn out on to a floured board and knead lightly. Roll out pastry to a circle, 1 12/ in larger all around than flan ring. Support pastry on rolling pin and lift on to flan rings: gently ease pastry into flan ring and press into flutes. Roll of surplus pastry with rolling pin across top of flan case. Press pastry into flutes again with the fingers. 3. Spread jam in base of flan case. 4. Cream 2 oz margarine and the castor sugar together until light. Beat egg and add gradually, beating well after each addition. Fold in self-raising flour. Place 4 tablespoons of the top of the milk (or evap!) in a small saucepan; reserve for topping. Stir remainder into creamed mixture with a few drops of almond essence. Pour mixture into flan case. 5. Bake in centre of oven for 20 to 25 minutes; remove flan ring. 6. Meanwhile, make topping. Chop almonds, place on a baking sheet in bottom of oven for about 10 minutes, to brown. 7. Add butter and brown sugar to reserved top of the milk in saucepan; stir over a moderate heat until sugar has melted. Bring to the boil and cook, stirring, for 1 minute. Stir in browned almonds. 8. Spread topping over flan and return flan to oven; cook for a further 10 minutes. Serve warm or cold.

Desserts; Pies - Swee

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