This festive flan is simple to make – and even easier to eat! Serve cold with coffee for the perfect after Christmas dinner snack or as a dessert.
9-inch Flan Case made with rich shortcrust pastry
5 fl. oz. double cream
1 lb. thick apple puree
1 teaspoon ground cinnamon
14 oz. mincemeat
1 tablespoon fresh orange juice grated rind of
2 tablespoons brandy
1 tablespoon cornflour
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200°C). Place the flan case on a baking sheet and set aside while you make the filling.
In a large mixing bowl, combine all the filling ingredients, beating with a wooden spoon until they are well blended.
Spoon the mixture into the flan case, smoothing it down with the back of the spoon.
Place the baking sheet in the oven and bake the flan for 25 to 35 minutes or
Yule Mincemeat and Apple Flan is a rich and luxurious dessert. Serve with plenty of double cream. until the pastry is golden brown and the filling has set. Remove the sheet from the oven and set aside.
In a medium-sized mixing bowl, beat the cream with a wire whisk or a rotary beater until it forms stiff peaks. Spoon the cream into a forcing bag, fitted with a -J-inch plain nozzle, and pipe the cream decoratively around the top of the filling. Serve the flan at once.