Spiced Boozy Apple Flan

AuthorBobCategoryDifficultyBeginner

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.

spiced-boozy-apple-flan

Yields8 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 200 g Self Raising Flour
 410 g Tin of Bramley Apple Pie Filling
 1 tsp Ground Cinnamon
 2 tbsp Cointreau
 150 ml Whipped Fresh Double Cream

1

To create this flan you will require an 8" non-stick raised and fluted flan tin.

flan tin

2

Preheat your oven to 140ºC.

3

Put the margarine and sugar into a machine bowl and whip until light and fluffy.

4

Add the eggs, one at a time and whisk into the mixture.

5

Finally add the flour and blend on a low speed until the mixture is light and creamy.

6

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.

7

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.

spiced-boozy-apple-flan

Ingredients

 100 g Margarine
 100 g Caster Sugar
 2 Eggs
 200 g Self Raising Flour
 410 g Tin of Bramley Apple Pie Filling
 1 tsp Ground Cinnamon
 2 tbsp Cointreau
 150 ml Whipped Fresh Double Cream

Directions

1

To create this flan you will require an 8" non-stick raised and fluted flan tin.

flan tin

2

Preheat your oven to 140ºC.

3

Put the margarine and sugar into a machine bowl and whip until light and fluffy.

4

Add the eggs, one at a time and whisk into the mixture.

5

Finally add the flour and blend on a low speed until the mixture is light and creamy.

6

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.

7

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.

spiced-boozy-apple-flan

Spiced Boozy Apple Flan

Leave a Reply

Your email address will not be published. Required fields are marked *