---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
 
       Title: Copenhagen Flan                                             
  Categories: desserts, pies - sweet
       Yield: 4 - 6 servings 
 
 ---------------------------For Shortcrust
 pastry:---------------------------
       6 oz plain flour
       1 pn salt
   1 1/2 oz margarine
   1 1/2 oz lard (or shortening)
       1 c  cold water to mix as 
            -necessary
 
 --------------------------------For
 filling:--------------------------------
       3 tb apricot jam
       2 oz margarine
       2 oz castor sugar
       1    eggs (standard)
       2 oz self-raising flour
      10 oz evaporated milk
  4 or 5 dr almond essence
 
 --------------------------------For
 Topping:--------------------------------
   1 1/2 oz blanched almonds
       1 oz butter
   1 1/2 oz soft brown sugar (dark)
 
   1.  Prepare a moderately hot oven (400F, Gas Mark 6).  Place an 8-inch  
   
   fluted flan ring on a baking sheet.                                     
   
   2.  Place plain flour and salt in a bowl; add fats, cut into small
 pieces, 
   and rub in with the fingertips until mixture resembles fine breadcrumbs.
   
   Add about 1 1/2 tbs cold water and mix with a fork to form a firm dough.
   
   Turn out on to a floured board and knead lightly.  Roll out pastry to a 
   
   circle, 1 12/ in larger all around than flan ring.  Support pastry on   
   
   rolling pin and lift on to flan rings: gently ease pastry into flan ring
   
   and press into flutes.  Roll of surplus pastry with rolling pin across
 top 
   of flan case.  Press pastry into flutes again with the fingers.         
   
   3.  Spread jam in base of flan case.                                    
   
   4.  Cream 2 oz margarine and the castor sugar together until light. 
 Beat  
   egg and add gradually, beating well after each addition.  Fold in       
   
   self-raising flour.  Place 4 tablespoons of the top of the milk (or
 evap!) 
   in a small saucepan; reserve for topping.  Stir remainder into creamed  
   
   mixture with a few drops of almond essence.  Pour mixture into flan
 case.  
   5.  Bake in centre of oven for 20 to 25 minutes; remove flan ring.      
   
   6.  Meanwhile, make topping.  Chop almonds, place on a baking sheet in  
   
   bottom of oven for about 10 minutes, to brown.                          
   
   7.  Add butter and brown sugar to reserved top of the milk in saucepan; 
   
   stir over a moderate heat until sugar has melted.  Bring to the boil and
   
   cook, stirring, for 1 minute.  Stir in browned almonds.                 
   
   8.  Spread topping over flan and return flan to oven; cook for a further
   
   10 minutes.  Serve warm or cold.                                        
   
 -----
 
 Look forward to seeing whether anyone else can help.  Thanks in advance.
 
 Regards,
 
 Chris
 
 
 
 
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