Rhubarb and Cinnamon Flan
This recipe is perfect for Valentine's Day
Ingredients
- 23cm heart shaped flan tin lined with shortcrust pastry
- 300-350g (10-12oz) rhubarb, washed and trimmed
- 25-55g (1-2 oz) caster sugar
- 25g (1 oz) plain flour
- � tsp cinnamon
- 125ml carton double cream
Method
Chop the rhubarb and place in the pastry flan case.Mix together the sugar, flour, cinnamon and cream. Spoon this mixture over the rhubarb.
2, 3 and 4 Oven AGA: Place the flan tin on the floor of the Roasting Oven and cook for 20-25 minutes, until golden and cooked. Serve warm with a good vanilla ice cream or clotted cream.
Conventional cooking: Cook the pastry case blind for 10-15 minutes at 200°C (400°F), fan oven 180°C, Gas Mark 6, then add the filling to the flan and lower the oven heat to180°C (350°F), fan oven 160°C, Gas Mark 4 and cook for a further 20 minutes of until golden cooked.
The recipe features is courtesy of AGA Living Magazine. For more information on the magazine and to subscribe call 01527 889 843 or visit www.agaliving.co.uk
