Blackberry Sponge Flan Recipe

• 125 gm Self raising flour
• 60 gm Unsalted butter at room temp
• 60 gm Caster sugar
• 1 lrg Egg, beaten Grated zest of 1/2 orange, (or possibly lemon)
• 450 gm Blackberries - wild if possible
• 2 Tbsp. Blackberry jelly
• 300 ml Double cream
• 1 tsp Icing sugar

1. Grease an 8 inch flan tin, non stick if possible.
2. Pre-heat oven to 180 C/Gas 5.
3. Cream the butter and sugar till light and fluffy.
4. Gradually beat in the egg a little at a time.
5. Add in half the orange zest.
6. Mix in the flour gently so as not to break down the lightness of the mix.
7. Spread into the flan tin and bake in the pre-heated oven for about 18-20 min till well risen and golden brown and hard in the middle.
8. Turn out onto a cooling rack.
9. When cold, fill with the washed and dry blackberries.
10. Heat the blackberry jelly with 2 tbsp of cool water till it is liquid and smooth.
11. Cold slightly then spoon over the blackberries in the sponge flan to make a glazed topping.
12. Leave till set.
13. Whisk the cream and icing sugar together with the remaining orange zest till it is a soft floppy consistency.
14. Serve with the blackberry sponge flan.

flour, butter, sugar, egg, blackberries wild, blackberry jelly, cream, icing sugar

Taken from cookeatshare.com/recipes/blackberry-sponge-flan-86700 (may not work)