with Elizabeth Fendalton Flan

Press, Volume XCVI, Issue 28435, 15 November 1957, Page 2

with Elizabeth Fendalton Flan

■ The shell of this chilled Fen- ) dalton Flan is spicy, the filling a . sophisticated affair of trifle, brandied peaches and a delightful jel- [ lied cream. It is all very exotic, but all very simple to make too, so it is a thought with a wreath J of stars around for next time the ’ occasion warrants something a ■ little special. Fendalton Flan: 4ozs butter, 3 J ozs sugar. Bozs flour, 1 teaspoon [ cinnamon, 1 teaspoon soda, pinch ! salt. !> an egg, 1 round stale sponge 1 cake. 1 tin or bottle peaches, brandy, 4ozs butter, 2ozs icing sugar, 1 teaspoon gelatine, 1 tablespoon cold water, 2 tablespoons boiling water, pinch salt, pinch cream of tartar. Cream 4ozs butter with 3ozs sugar, add Bozs flour sifted with 1 teaspoon cinnamon, « teaspoon. of soda and a pinch of salt. Add half a beaten egg and work to- ' gether into a paste. Roll out and line a large pie plate, neatening the edges and pricking the bottom well. Bake in a moderate oven, and allow to cool. Drain peaches and place on a plate. Sprinkle with a few drops of brandy and allow to stand. Crumble sponge cake. Moisten with a little of the peach syrup but do not make at all wet. ! Arrange sponge on the bottom of : the flan case and the brandied peaches over. Beat 4ozs butter, add 2ozs icing sugar and beat together. Soak 1 teaspoon of gelatine in 1 tablespoon cold water, add 2 tablespoons boiling water and stir until dissolved, then add to the butter mixture together with a pinch each of salt and cream of tartar, and sufficient brandy to flavour. Whisk until light and thicks Spread out immediately over the peaches and chill until required.