| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tessa, Bramley’s, Country, Kit |
1 |
servings |
INGREDIENTS
| 125 |
g |
Self raising flour |
| 60 |
g |
Unsalted butter at room temp |
| 60 |
g |
Caster sugar |
| 1 |
lg |
Egg; beaten |
|
|
Grated zest of 1/2 orange; (or lemon) |
| 450 |
g |
Blackberries – wild if possible |
| 2 |
tb |
Blackberry jelly |
| 300 |
ml |
Double cream |
| 1 |
ts |
Icing sugar |
INSTRUCTIONS
Grease an 8 inch flan tin, non stick if possible. Pre-heat oven to 180
C/Gas 5. Cream the butter and sugar until light and fluffy. Gradually
beat in the egg a little at a time.
Add half the orange zest. Fold in the flour gently so as not to break
down the lightness of the mixture.
Spread into the flan tin and bake in the pre-heated oven for about
18-20 minutes until well risen and golden and firm in the middle.
Turn out onto a cooling rack.
When cool, fill with the washed and dried blackberries.
Heat the blackberry jelly with 2 tbsp of cold water until it is
liquid and smooth. Cool slightly then spoon over the blackberries in
the sponge flan to make a glazed topping. Leave until set.
Whisk the cream and icing sugar together with the remaining orange
zest until it is a soft floppy consistency. Serve with the blackberry
sponge flan.
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