A little something special for Christmas. Delicious sponge filled with diced Bramley Apple Pie Filling, spiced with Cinnamon and a touch of Cointreau and Fresh Cream.
To create this flan you will require an 8" non-stick raised and fluted flan tin.
Preheat your oven to 150ºC, Gas mark 3 .
Put the margarine and sugar into a machine bowl and whip until light and fluffy.
Add the eggs, one at a time and whisk into the mixture.
Finally add the flour and blend on a low speed until the mixture is light and creamy.
Transfer the mixture to your greased and floured non-stick flan tin. Place in the oven and cook for 45 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes. Then gently tap the sponge out of the tin and allow to fully cool.
Mix together the pie filing, cinnamon and cointreau and spoon the mixture into the flan case as evenly as possible. Finally, using a piping bag and star nozzle, pipe the cream around the edge of the flan and refrigerate until required.
Ingredients
Directions
To create this flan you will require an 8" non-stick raised and fluted flan tin.
Preheat your oven to 150ºC, Gas mark 3 .
Put the margarine and sugar into a machine bowl and whip until light and fluffy.
Add the eggs, one at a time and whisk into the mixture.
Finally add the flour and blend on a low speed until the mixture is light and creamy.
Transfer the mixture to your greased and floured non-stick flan tin. Place in the oven and cook for 45 minutes or until golden brown. Remove from the oven and allow to cool for 5 minutes. Then gently tap the sponge out of the tin and allow to fully cool.
Mix together the pie filing, cinnamon and cointreau and spoon the mixture into the flan case as evenly as possible. Finally, using a piping bag and star nozzle, pipe the cream around the edge of the flan and refrigerate until required.