 |
| Truffles | ||
 | Ingredients: Makes approx 40 50 g (2 oz) butter or margarine | Method: Melt butter and milk together, beat in remaining ingredients except vermicelli and allow to cool. Form into small balls and roll in chocolate vermicelli or more coconut, if desired. Place in sweet cases and allow to set firmly. |
| Oatie Raspberry Flan | ||
 | Ingredients: Serves 5 to 6 For the Flan Case: | For the Filling: 25 g (1 oz) butter 25 g (1 oz) plain flour 225 ml (1/4 pint + 5 tbsps) milk 220 g (1/2 lb) raspberries (fresh, frozen or tinned) 30 ml (2 tbsps) sifted icing sugar 20 cm (8") moulded flan tin, lightly greased |
| Method: Melt the 100 g (4 oz) butter for the flan case over a low heat, remove the pan from the heat and stir in the caster sugar, oats, self-raising flour and salt to make a fairly dry mixture. Turn this into the tin and press it down into 'moated' edge with a wooden spoon, smoothing the top carefully. Bake the flan case on the centre shelf of a moderately hot oven, 190°C (375°F) mark 5 for 20 to 25 minutes or until it is a light brown colour. Turn the flan on to a wire tray and leave to cool - the top now becomes the base. Meanwhile make the filling. Melt the butter in a pan over a low heat, then off the heat, stir in the flour and gradually blend in the milk. When the sauce is smooth, return the pan to the heat and, stirring all the time, bring it to the boil and cook the sauce for a minute to thicken it. Leave the sauce on one side to cool with a piece of damp greaseproof paper on the surface to prevent a skin forming. Keep 11 raspberries for decoration and rub the rest through a sieve to make a purée and stir in the sifted icing sugar. Put the flan case onto a serving plate, roughly stir in the purée through the sauce to give a marbled effect, then pour it into a flan case and decorate with raspberries. | ||
back to recipes menu  | ||