Dessert Recipes - Apricot and Ginger Flan Recipe

Ingredients

• 175 g/6 oz/1 1/2 cups ginger biscuit (cookie) crumbs

• 50 g/2 oz/1/4 cup butter, melted

• 1/2 X 410 g/1/2 large can of apricot pie filling

• 170 ml/6 fl oz/1 small can of evaporated milk, chilled

• Halved glace (candied) cherries and angelica leaves, to decorate

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Method:

1. Mix the biscuit crumbs with the butter and press into the base and sides of an 18 cm/7 in flan tin (pie pan). Chill until firm.

2. Puree the pie filling. Whisk the evaporated milk until thick and foamy. Gradually whisk in the puree and spoon into the flan case (pie shell).

3. Decorate with halved glace cherries and angelica leaves and chill until ready to serve.