Apricot and Almond Flan

==Ingredients==
* 150 g (5 oz) plain flour
* 25 g (1 oz) ground rice
* 65 g (2 oz) butter
* 1 tsp almond essence
* 175 ml (6 fl oz) milk
* 2 beaten eggs
* 65 g (2 oz) caster sugar
* 1 tbsp cornflour
* 1 x 227 g (8 oz) can apricots in juice
* 1 – 2 tbsp optional apricot brandy
* icing sugar, to dust,
* cream, to serve
==Directions==
# Sieve 75 g (3 oz) flour into a bowl and stir in the ground rice.
# Rub in 50 g (2 oz) butter until the mixture resembles breadcrumbs.
# Stir in the almond essence and enough milk to make a pastry dough.
# Roll out on a floured work surface and use to line an 18 cm (7 inch) flan ring.
# Bake blind at 190 °C / 375 °F / gas 5 for 20 minutes.
# Whisk together the eggs and 50 g (2 oz) sugar over a bowl of hot water until thick and creamy.
# Fold in the remaining flour.
# Melt the remaining butter and gently fold into the mixture.
# Spoon the sponge mixture into the baked flan case.
# Bake for a further 20 minutes until risen and golden.
# Cool.
# Blend the cornflour with the remaining sugar and milk in a saucepan.
# Heat gently, bring to a boil stirring continuously until the sauce thickens, boils and is smooth.
# Cook for a minute.
# Drain and purée the apricots with a little juice and stir into the cornflour sauce with the brandy.
# Cool.
# Slice the top off the sponge.
# Pour the sauce into the sponge.
# Replace top and dust with icing sugar.
# Serve with cream.
Category:Apricot Recipes
Category:Apricot brandy Recipes
Category:Brandy Recipes
Category:British Desserts
Category:Dessert flan Recipes
Category:Egg Recipes
Category:Wheat flour Recipes
Category:Milk and cream Recipes
Category:Rice flour Recipes