2 oz (50 g) sponge fingers
1 orange
3 oz (75 g) 6 tbsp butter, softened
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
1 egg, beaten
311 g (11 oz) can mandarin segments, drained
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
finely grated rind of 1/2 a lemon
fresh whipped cream to decorate
1 orange
3 oz (75 g) 6 tbsp butter, softened
3/4 cup less 1 tbsp (100 g) icing sugar (confectioners sugar), sieved
1 egg, beaten
311 g (11 oz) can mandarin segments, drained
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
finely grated rind of 1/2 a lemon
fresh whipped cream to decorate
accompaniments
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method
1. Crush the sponge fingers into fine crumbs by placing them in a polythene bag and firmly rolling with a rolling pin. Scatter half of the crumbs into a 20 cm (8 inch) flan dish.
2. Whisk the butter and sugar together until pale and fluffy, then gradually beat in the egg, beating well after each addition. Spoon the mixture evenly over the crumbs in the flan dish.
3. Roughly chop the mandarins, reserving three segments. Whip the fresh cream until stiff, then stir in the mandarin segments and the lemon rind. Spread this evenly over the butter mixture.
4. Sprinkle the remaining crumbs around the top edge of the flan. Cover the dish with cling film, then refrigerate for 36 hours before decorating with additional fresh whipped cream and mandarin segments.
2. Whisk the butter and sugar together until pale and fluffy, then gradually beat in the egg, beating well after each addition. Spoon the mixture evenly over the crumbs in the flan dish.
3. Roughly chop the mandarins, reserving three segments. Whip the fresh cream until stiff, then stir in the mandarin segments and the lemon rind. Spread this evenly over the butter mixture.
4. Sprinkle the remaining crumbs around the top edge of the flan. Cover the dish with cling film, then refrigerate for 36 hours before decorating with additional fresh whipped cream and mandarin segments.
serving amount
serves 6
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