Creamy apple flan

Creamy apple flan


Flan case:


100 g (4oz) butter

1 tablespoon golden syrup

200 g (7 oz) ginger biscuits, crushed

50 g (2 oz) hazelnuts, finely chopped




500 g (1 1/4 lb) dessert apples, peeled, cored and sliced

2 tablespoons lemon juice

85 ml (3 fl oz) double or whipping cream

2 eggs

50 g (2 oz) caster sugar

1/4 teaspoon ground cinnamon


To decorate:

1 red apple, cored, sliced and dipped in lemon juice

Whipped cream (optional)



  1. Place the butter in a large jug and cook, uncovered, for 1 1/2 minutes or until it has melted. Stir in the syrup until well blended, and then mix in the crushed biscuits and nuts. to make the case, take a deep 20 cm (8 inch) cake tin with a removable base and using the back of a spoon press the biscuit mixture over the base and about halfway up the sides of the tin.


  1. Place the apple and lemon juice in a large bowl and cook, covered, for 7 minutes, stirring halfway through cooking.


  1. Beat together the cream, eggs, sugar and cinnamon. Mix with apples and blend in liquidizer.


  1. Return the apple and cream mixture to the bowl and cook, uncovered, for 2 1/2 minutes, stirring every 30 seconds to avoid curdling


  1. Pour the mixture into the flan case and chill in the refrigerator. Decorate with slices of apple and serve with whipped cream, if wished.