Wheat Flour (Wheat Flour, Calcium Carbonate, Niacin, Iron, Thiamin), Sugar, Raising Agents: Monocalcium Phosphate, Sodium Bicarbonate; Dextrose, Skimmed Milk Powder, Maltodextrin, Emulsifiers: E470a, E471, E472b, E472e, E477, E482; Thickener: E466; Flavouring, Stabiliser: E450.
For allergens including cereals containing gluten, see ingredients in bold.
Also, may contain egg oats & barley.
TO MAKE 1 x 28CM DESSERT FLAN
Pre-heat the oven to 200°C (180°C for a fan oven) Gas Mark 6.
Grease the sides and base of 28cm raised fruit flan or tortenboden tin. Be sure to grease really well between the flutes, especially if you don’t have a loose bottom tin. Line the raised part of the base with baking paper.
Empty the contents of one sachet into a large bowl and add two eggs, 50ml of oil and 20ml (4 teaspoons) of water.
Whisk together on a slow speed for 30 seconds until the mix is moistened, and then continue to whisk on a high speed for 2 minutes until thick and creamy. If using a balloon whisk or spoon, this will take longer.
Pour the mix slowly onto the centre of the raised base and allow the mix to flow over the edges into the outside ring.
Bake in the centre of the oven for 8 minutes and then turn the oven off. Keep the flan in the oven for a further 10 minutes before removing from the oven.
Allow to rest for 10 minutes before carefully removing from the tin and transferring to a cooling wire/rack to completely cool.
When ready to fill, place on a flat surface such as a large plate or serving platter, to ensure that when you add your filling, it will level evenly.
Pair with Green’s Orange or Red Quick Jel to create a delicious fruit flan dessert.
Each sachet will make 1 x 28cm or 2 x 20cm dessert flan cases. If only 1 x 20cm dessert flan is required, weigh 75g of mix from one sachet, and add 1 egg, 15ml of oil and 10ml of water to the mix and following the preparation instructions as above.