1 tbsp castor sugar
punnet of raspberries
50 grams icing sugar
homemade sponge flan using 2 egg mix
a couple of spoons of warmed apricot jam
1 pt custard
Hundreds and thousands
1. Poach peaches with castor sugar for 10 mins then cool, skin and slice.
( Don't worry if the skins don't come completely off and they go mushy!)
2. Sprinkle icing sugar over the raspberries and leave for 20 mins
3. Make your sponge flan, remember to use a tin that you haven't used in yonks but make sure it is well greased and floured!
4. When your perfect sponge flan is cooked, let it cool slightly and tip it out onto a wire rack.
(Don't worry if half of the flan remains stuck in the tin, just hook that out with your finger and eat it!)
5. Stuff, or should I say place, your broken pieces of sponge flan into a dish and drizzle the warmed apricot jam over the top in a frantic action.
6. At this stage you should sieve the raspberries and icing sugar through a fine sieve to make a coulis
but to be honest at this stage why bother. Why do one thing right when the rest is all so not right! Spread the raspberries over the jammy sponge.
7. Spread your peach slices or mushy peaches over the top of the jammy, raspberry, sponge.
8. Conceal the whole lot with a covering of at least 1 pt of custard.
9. Finally, sprinkle with hundreds and thousands and pop in the fridge to hopefully set.
And so there you have it, a
fresh peach sponge flan with raspberry coulis
I'm thinking of applying for master chef, what do you think?