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To remove the flan from the sandwich tin: wearing oven gloves, stand the tin on an upturned pudding basin. Gently ease the sides of the tin downwards then lift the flan, on its base, on to a large serving plate.

Filling

1. To make the pastry: sift the flour and salt into a large bowl. Cut the margarine into 1 cm (1/2 inch|) cubes, add to the flour and rub in until the mixture resembles coarse crumbs. Sprinkle over the water, then draw the mixture together to a firm dough. Wrap in cling film and refrigerate for at least 30 minutes before using.

2. Heat the oven to 200°C (400°F) Gas 6.

3. Roll out the pastry on a floured surface and use to line a 20 cm/8 inch loose-based sandwich tin or a plain or fluted flan ring placed on a baking sheet. Prick lightly in several places with a fork.

4. In a saucepan, melt the margarine over low heat. Remove from the heat and stir in the sugar, breadcrumbs, orange zest and mixed spice.

5. Spread the marmalade over the base of the flan. Peel, core and slice the apples and arrange over the marmalade. Spoon the breadcrumb mixture evenly over the top and press down lightly.

6. Bake in the oven for 25 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further 10 - 15 minutes until golden.

7. Remove from the tin, sift icing sugar lightly and evenly over the top to dust and serve the flan hot.

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