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Boysenberry Sponge Flan |
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Boysenberry Sponge Flan - print recipe
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| Yield: |
| 1 |
| Ingredients: |
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125 gm
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Self raising flour |
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60 gm
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Unsalted butter at room temp |
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60 gm
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Caster sugar |
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1 lrg
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Egg, beaten |
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Grated zest of 1/2 orange, (or lemon) |
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450 gm
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Boysenberries - wild if possible |
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40 ml
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Boysenberry jelly |
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300 ml
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Double cream |
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1 tsp
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Icing sugar |
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| Method: |
Grease an 8 inch flan tin, non stick if possible. Pre-heat oven to 180 C/Gas 5. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time.
Add half the orange zest. Fold in the flour gently so as not to break down the lightness of the mixture.
Spread into the flan tin and bake in the pre-heated oven for about 18-20 minutes until well risen and golden and firm in the middle.
Turn out onto a cooling rack.
When cool, fill with the washed and dried boysenberries.
Heat the boysenberry jelly with 2 tbsp of cold water until it is liquid and smooth. Cool slightly then spoon over the boysenberries in the sponge flan to make a glazed topping. Leave until set.
Whisk the cream and icing sugar together with the remaining orange zest until it is a soft floppy consistency. Serve with the boysenberry sponge flan.
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