Recipe for 19cm (7½”) Flan:
175g (6oz) plain flour
75g (3oz) butter/margarine
1 tsp caster sugar
2-3 tbsp cold water
150ml (¼pt) double cream
175g (6oz) condensed milk
2 Large lemons
200g (7oz) raspberries
The same recipe can be used in all our 15cm to 27cm Continental Flans
For 15cm dish use 2/3rds Quantities
For 23cm dish use 1½ x Quantities
For 27cm dish use 2¼ x Quantities
Zest or grate lemon rind and put to one side. Squeeze lemons and save juice. Gently whip cream to soft peaks and fold in condensed milk and zested lemon rind. Add lemon juice, a little at a time and whisk in. Place in the fridge to chill for approximately 2-3 hours.
Sift flour into a large mixing bowl and add a pinch of salt. Lightly rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in caster sugar then add water a little at a time, mixing with a knife to make fairly stiff dough which leaves the bowl cleanly. Knead lightly, put in a polythene bag and chill for half an hour.
Preheat oven to 190°C (375°F, Gas mark 5).
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This banana bread recipe is so chocolate-y that even my husband who hates bananas likes it. It’s damp and dark, filled with little pockets of chocolate, and crunchy on top. And as a bonus, it’s really simple to make, and you don’t need to dirty much more than a whisk, one mixing bowl and loaf tin. Mess-free, easy, and delicious, what’s not to like?