1 stick (8 Tbsp) 115 g (4 oz) butter, cut into small pieces
1 1/2 cups (225 g) 8 oz wholemeal flour
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
about 90 ml (6 tbsp) milk to bind
2 eggs
3 tbls (25 g) 1 oz plain flour (All purpose)
1/4 level tsp (1.25 ml) ground cinnamon
142 g (5 oz) natural yogurt
2 oz (50 g) seedless or muscatel raisins
1 1/2 cups (225 g) 8 oz wholemeal flour
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
about 90 ml (6 tbsp) milk to bind
2 eggs
3 tbls (25 g) 1 oz plain flour (All purpose)
1/4 level tsp (1.25 ml) ground cinnamon
142 g (5 oz) natural yogurt
2 oz (50 g) seedless or muscatel raisins
method
1. Rub the butter into the wholemeal flour, stir in 50 g (2 oz) sugar and add enough cold milk to form a dough.
2. Roll out the pastry and use to line six 10 cm (4 inch) flan dishes or tins. Bake blind in the oven at 200°C (400°F) mark 6 for about 1 5 minutes until set.
3. Whisk together the eggs and remaining sugar until really thick and fluffy.
4. Sift together the flour and cinnamon, fold into egg mixture with the yogurt. Pour into pastry shells, and return to the oven at 180°C (350°F) mark 4 for 10 minutes.
5. Remove dishes from the oven and sprinkle the raisins over the top of each one. Return the flans to the oven for 1 5-20 minutes until browned.
Serve warm or cold on day of making. Serves 6
2. Roll out the pastry and use to line six 10 cm (4 inch) flan dishes or tins. Bake blind in the oven at 200°C (400°F) mark 6 for about 1 5 minutes until set.
3. Whisk together the eggs and remaining sugar until really thick and fluffy.
4. Sift together the flour and cinnamon, fold into egg mixture with the yogurt. Pour into pastry shells, and return to the oven at 180°C (350°F) mark 4 for 10 minutes.
5. Remove dishes from the oven and sprinkle the raisins over the top of each one. Return the flans to the oven for 1 5-20 minutes until browned.
Serve warm or cold on day of making. Serves 6
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
