OIL FREE SPONGE FLAN
Preheat oven to 180 C grease a flan baking tin, sprinkle lightly with flour
3 XLarge eggs
250 ml castor sugar
300 ml selfraising flour
45 ml water
Cream eggs and castor sugar
Sieve flour and add water mix until all combined
Pour mixture in pan and bake for 15 mins.
Flan recipe: Feriel Sonday’s Heavenly Bites
Custard:
3 tbsp custard powder mixed into a slurry with 50 ml milk.
Heat 450 ml milk and 3 tbsp sugar in a saucepan until just before boiling point, add custard mix and whisk until thickened. Remove from heat and add 1 tsp vanilla ess. Place clingwrap over the custard to prevent a skin forming. Cool and then spread over flan. Decorate with fruit of choice
Glaze (Optional ) –
1/2 cup peach syrup,
1/2 cup orange juice,
2 tbsp lemon juice,
2 tsp sugar.
Heat all together in a saucepan on med heat, add 1 tbsp maizena. Whisk in the saucepan until it thickens then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water
RECIPE AND PHOTO: Gail Haselsteiner
