200 g (8 oz) shortcrust pastry
3 oz (75 g) Stilton cheese
175 g (6 oz) cream cheese
2 eggs
2/3 cup (150 ml) 1/4 pt Single cream
3 oz (75 g) walnut kernels
pepper
3 oz (75 g) Stilton cheese
175 g (6 oz) cream cheese
2 eggs
2/3 cup (150 ml) 1/4 pt Single cream
3 oz (75 g) walnut kernels
pepper
method
1. Roll out the pastry, line a flan tin, and bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
2. Break up the cheeses with a fork and mix with the cream and beaten eggs.
3. Season with pepper (no salt is necessary because the cheese is already salted).
4. Break up two-thirds of the nuts with a rolling pin, reserving a few for decoration.
5. Add the nuts to the cheese mixture and pour into the flan case.
6. Cook at 200°C, 400°F, mark 6 for about 35 minutes.
7. During the cooking, when the flan is beginning to set, arrange the walnuts on the top.
2. Break up the cheeses with a fork and mix with the cream and beaten eggs.
3. Season with pepper (no salt is necessary because the cheese is already salted).
4. Break up two-thirds of the nuts with a rolling pin, reserving a few for decoration.
5. Add the nuts to the cheese mixture and pour into the flan case.
6. Cook at 200°C, 400°F, mark 6 for about 35 minutes.
7. During the cooking, when the flan is beginning to set, arrange the walnuts on the top.
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