Holly Rose Flan~

Recipe By : 1960′s newspaper clipping from England
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Silvia

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Ounces Bought Or Homemade Shortcrust Pastry — For The Case
Filling:
1 Tablespoon Jam
2 Ounces Butter
2 Ounces Castor Sugar
3 Drops Almond Essence
1 Large Egg
1 Ounce Almonds — Ground
2 Ounces Self-Rising Flour — Sifted
1 Dessertspoon Cold Milk
Topping:
1/4 Pint Double Dairy Cream
1 Tablespoon Cold Milk
1 Tablespoon Rose Hip Syrup
2 Ounces Almond Paste, Bought Or Homemade
Green And Red Food Colouring

Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and line
ring. Spread jam over base. Cram butter with sugar and essence until light and
fluffy. Beat in whole egg then stir in almonds. Fold in flour alternately with
milk. Spoon into flan case and smooth top evenly with a knife. Bake just above
centre of moderately hot oven, 400 F or Gas Mark 6, for 35 to 40 minutes or
until top is golden brown. Remove from oven and carefully lift off flan ring.
Cool flan completely.

To make topping, beat cream and milk together until thick. Stir in rose hip
syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.

To make holly decoration, colour most of almond paste green.Roll out on surface
sprinkled with caster sugar and cut into 6 holly leaves with a sharp pointed
knife. Colour rest of paste red and roll into berries. Stand leaves and berries
on centre of flan. Chill lightly before serving.

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