Rhubarb and Cinnamon Flan

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This recipe is perfect for Valentine's Day

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  • 23cm flan dish lined with short crust pastry
  • 10-12oz (300-350g) rhubarb, washed and trimmed
  • 1-2oz (25-55g) caster sugar
  • 1oz (25g) plain flour
  • 1/2 tsp cinnamon
  • 125ml carton of double cream

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.

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Size 5
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