This is a very rich pie, adapted from a traditional America?! recipe.
9-inch Flan Case, made with rich shortcrust pastry, baked blind and cooled
1 oz. butter
2 oz. sugar
4 fl. oz. molasses or black treacle
½ teaspoon salt
2 teaspoons grated orange rind
2 fl. oz. evaporated milk
4 oz. hazelnuts, chopped
5 fl. oz. double cream , stiffly whipped
Preheat the oven to very hot 450 °F (Gas Mark 8, 230°C). Place the flan case on a baking sheet. Set aside.
In a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft and creamy. Add the sugar and beat well until the mixture is light and fluffy. Stir in the eggs and beat well to make a smooth batter.
Stir in the molasses or treacle, salt, orange rind, milk and hazelnuts. Pour the mixture into the flan case and place the flan in the oven. Bake for 10 minutes.
Reduce the oven temperature to warm 325°F (Gas Mark 3, 170°C) and bake the flan for a further 30 minutes or until the filling has set.
Remove the flan from the oven and transfer it to a wire rack to cool com-pletely.
Place the flan on a serving dish and, using a flat-bladed knife, spread the whipped cream over’ the filling. Serve immediately.