ingredients
8 oz (225 g) raspberries, thawed if frozen
3 dessert apples, peeled, cored and diced
3 tbsp (45 ml) light muscovado sugar
25 ml (1 1/2 tbsp) cornflour.
Greek strained yogurt, to serve
for the spicy pastry
1/2 cup (75 g) plain wholemeal flour
3/4 cup (75 g) 3 oz plain flour (All purpose)
2 tsp (10 ml) ground cinnamon
1 tsp (5 ml) Mixed Spice (All Spice / Pumpkin pie spice)
65 g (2 1/2 oz) polyunsaturated margarine,
chilled semi-skimmed milk, to glaze
method
1. Put raspberries and apples into a micro-wave oven dish.
2. Cover, cook 100% (High) 6 minutes, stirring once.
3. Add sugar, cook, covered, 100% (High) 1 minute.
4. Stir in blended cornflour, cook, uncovered, 100% (High) 2-2 1/2 minutes.
5. Meanwhile, make the pastry. Put the flours, cinnamon and mixed spice into a bowl.
6. Rub in the margarine and add 30-60 ml (2-4 tbsp) chilled water or just enough to form a soft dough.
7. Chill for 30 minutes.
8. Line a pie plate with pastry, cover base with a double thickness of absorbent kitchen paper.
9. Lay pastry strips on top.
10. Place on an upturned dish and cook 100% (High) 4 minutes.
11. Remove paper and pastry strips. Cook, uncovered, 4 minutes.
12. Remove flan, return strips to cook 1 1/2 minutes.
13. Fill flan with fruit, arrange pastry strips on top.
14. Cook finished flan 3 - 4 minutes to heat if serving hot.
|
|
