*  Exported from  MasterCook  *
 
                              Holly Rose Flan~
 
 Recipe By     : 1960’s newspaper clipping from England
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Desserts                         Silvia
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Ounces        Bought Or Homemade Shortcrust Pastry -- For The Case
                         Filling:
    1      Tablespoon    Jam
    2      Ounces        Butter
    2      Ounces        Castor Sugar
    3      Drops         Almond Essence
    1      Large         Egg
    1      Ounce         Almonds -- Ground
    2      Ounces        Self-Rising Flour -- Sifted
    1      Dessertspoon  Cold Milk
                         Topping:
      1/4  Pint          Double Dairy Cream
    1      Tablespoon    Cold Milk
    1      Tablespoon    Rose Hip Syrup
    2      Ounces        Almond Paste, Bought Or Homemade
                         Green And Red Food Colouring
 
 Stand 7 inch flan ring on baking tray. Roll out pastry fairly thinly and line
 ring. Spread jam over base. Cram butter with sugar and essence until light and
 fluffy. Beat in whole egg then stir in almonds. Fold in flour alternately with
 milk. Spoon into flan case and smooth top evenly with a knife. Bake just above
 centre of moderately hot oven, 400 F or Gas Mark 6, for 35 to 40 minutes or
 until top is golden brown. Remove from oven and carefully lift off flan ring.
 Cool flan completely.
 
 To make topping, beat cream and milk together until thick. Stir in rose hip
 syrup. Pile mixture on top of flan, peaking it up with back of a teaspoon.
 
 To make holly decoration, colour most of almond paste green.Roll out on surface
 sprinkled with caster sugar and cut into 6 holly leaves with a sharp pointed
 knife. Colour rest of paste red and roll into berries. Stand leaves and berries
 on centre of flan. Chill lightly before serving.
 
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