Plum Nut Flan from Sweet Dreams by Josceline Dimbleby
This easy pudding is useful for those first plums that appear in the shops, which are too hard and sour to eat raw. Apples can be used, outside the plum season. The flan base is moist, nutty and ri...
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Cooking tools:
- Flan dish
- Oven
- Whisk
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
Ingredients
- the white of 1 egg
- 4 oz (100 g) caster sugar
- 2 large eggs (size 1–2)
- the yolk of 1 egg
- ½ teaspoon (2.5 ml spoon) vanilla essence
- 4 oz (100 g) softened butter or soft margarine, plus extra for greasing
- a pinch of salt
- 8 oz (225 g) hard green or yellow plums
- 1½ oz (40 g) caster sugar
- 4 oz (100 g) ground almonds
- 2 tablespoons (2 x 15 ml spoon) natural yogurt
- 2 oz (50 g) walnuts, chopped finely
- 1 oz (25 g) preserved ginger, chopped finely
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