Food For Thought Orange Flan

Press, Volume CIV, Issue 30879, 12 October 1965, Page 2

Food For Thought Orange Flan

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ALAN TREMAIN]

Orange flan is a versatile dish which doubles as dessert or for afternoon tea. Once you have made it, I am sure you will put it on your weekly baking list. PASTRY You Will Need: 4 oz plain flour 2 oz butter 1 tablespoon sugar 2 tablespoons of milk 1 level teaspoon of salt Method: Sift the flour and salt into a basin and then rub in the butter. Heat the nrilk and add the sugar, stirring until dissolved. Then mix in with the flour, using a knife until the dough is made. Roll out and cover an eight-inch flan tin. FLAN FILLING You Will Need: 2 oz butter 2 oz sugar 3 oz sieved plain flour

Grated rind half an orange 1 beaten egg 1 oz fine semolina Juice half an orange 2 tablespoons chunky marmalade. Method: Beat the butter until softened and then gradually beat in the sugar. Beat until light and fluffy. Then gradually beat in the egg and orange rind. Lightly fold in the flour and semolina. Prick the base of the pastry case with a fork and then spread evenly with marmalade. Spoon the filling evenly into the case. Bake in the centre of a moderately hot oven (375 deg for 20 minutes. Remove the flan ring from the pastry case and slip it on to a wire rack. When cold, stir enough sifted icing sugar into two tablespoons of strained orange juice to make a thin icing. Spread it over the cake and decorate with orange slices.