GOOSEBERRY FLAN.
Ingredients--Short crust pastry, IJlb gooseberries, 4oz of sugar. 1 dessertspoonful of cornflour. i-gill of water, loz of butter, green colouring, j Method —Wash, top and tail tho < gooseberries and put them into a pan of boiling water, boil for four or fixe ; minutes, then strain. Mix the butter. I cornflour and water smoothly, add tho i sugar, and mix with the gooseberries I while still hot. Colour with green eolj ouring and add a few drops of almond j or maraschino essence. ■ Line a greased flan ring or sandwich cake-tin with the pastry, prick the bottom with a fork, and put in the gooseberry mixture. Bake in a fairlv hot oven tor about hair an hour. If liked, a meringue of white of egg. to which a little caster sugar and vanilla essence have been added, may be spread oA’er the flan when it is cooked. Return it to the oven for a lew minutes to harden and become pale brown. Serve hot or cold. If served cold, whip ped cream may be spread over the gooseberries in place of the meringue.
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https://paperspast.natlib.govt.nz/newspapers/TS19231221.2.98
Bibliographic details
Star (Christchurch), Issue 17229, 21 December 1923, Page 9
Word Count
184GOOSEBERRY FLAN. Star (Christchurch), Issue 17229, 21 December 1923, Page 9
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