Sponge Flan

TRH Sponge Flan
Preheat oven to 180 C grease a flan baking tin, sprinkle lightly with flour
3 XLarge eggs
250 ml castor sugar
300 ml selfraising flour
45 ml water

Cream eggs and castor sugar
Sieve flour and add water mix until all combined
Pour mixture into flan baking tin and bake for 15 mins.
Let cool completely and top with custard and fruits
Custard: 3 tbsp custard powder mixed into a slurry with 50 ml milk.
Heat 450 ml milk and 3 tbsp sugar in a saucepan until just before boiling point, add custard mix and whisk until thickened.
Remove from heat and add 1 tsp vanilla essence.
Place cling-wrap over the custard to prevent a skin forming.
Cool completely and then spread over flan.
Decorate with peaches and strawberries

Glaze (Optional )
1/2 cup peach syrup
1/2 cup orange juice
2 tbsp lemon juice
2 tsp sugar.
Heat together in a saucepan on med heat, add 1 tbsp cornflour.
Whisk in the saucepan until it thickens then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water

Adapted recipe from Feriel Sonday
Prepared, tried and tested by: Gail Haselsteiner