Recipe - Holly Rose Flan

4 ounce Bought Or Homemade
Shortcrust Pastry; For The
Case

FILLING
1 tablespoon Jam
2 ounce Butter
2 ounce Castor Sugar
3 dr Almond Essence
1 lg Egg
1 ounce Almonds; Ground
2 ounce SelfRising Flour; Sifted
1 Dessertspoon Cold Milk

TOPPING
One fourth pt Double Dairy Cream
1 tablespoon Cold Milk
1 tablespoon Rose Hip Syrup
2 ounce Almond Paste, Bought Or
Homemade
Green And Red Food Colouring

Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and
line ring. Spread jam over base. Cram butter with sugar and essence until
light and fluffy. Beat in whole egg then stir in almonds. Fold in flour
alternately with milk. Spoon into flan case and smooth top evenly with a
knife. Bake just above centre of moderately hot oven, 400 F or Gas Mark 6,
for 35 to 40 minutes or until top is golden brown. Remove from oven and
carefully lift off flan ring. Cool flan completely.

To make topping, beat cream and milk together until thick. Stir in rose hip
syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.

To make holly decoration, colour most of almond paste green.Roll out on
surface sprinkled with caster sugar and cut into 6 holly leaves with a
sharp pointed knife. Colour rest of paste red and roll into berries. Stand
leaves and berries on centre of flan. Chill lightly before serving.
Recipe By : 1960's newspaper clipping from England

Posted to EATL Digest 17 October 96

Date: Fri, 18 Oct 1996 09:55:31 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM