Friday, December 26, 2008

Wholemeal Carrot and Pecan Flan

Recipe serves 6.


1/2 cup wholemeal self-rising (raising) flour
1/2 cup all-purpose (plain) white flour
3 ounces (90 g) butter
2 tablespoons brown sugar
1 egg yolk
1 tablespoon water, approximately
2 cups finely grated carrot
2 tablespoons all-purpose (plain) flour
1/2 cup pecans
1/2 cup sultanas
3 eggs, lightly beaten
1/3 cup brown sugar, lightly packed
3 ounces (90 g) butter, melted
1/3 cup golden syrup
2 teaspoons lemon juice


1. Sift flours into bowl, rub in butter, mix in sugar, add egg yolk and enough water to make a stiff dough. Press dough with fingers evenly over side and base of deep 8 inch (20 cm) flan tin, refrigerate 30 minutes.
2. Pour filling into crust, decorate with pecans. Bake in moderately hot oven 15 minutes, reduce heat to moderate, bake further 30 minutes, reduce heat to moderate, bake further 30 minutes, or until filling is set. Serve warm or cold with cream.
Filling: Toss carrot in the flour. Reserve 9 pecans for decorating top of flan, chop remaining pecans coarsely, add to carrots with sultanas, eggs, brown sugar, butter, syrup and lemon juice, mix well.

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