Walkers Scottish Flan
2packets( 5.3-ounce) 3cupsraspberries,divided
1/4 cup almonds, 1/2 cup sour cream
1. Crush shortbread in a food processor or a
strong plastic bag. Place in a bowl and mix with
almonds, cinnamon and butter. Press firmly onto
the bottom and sides of a 10-inch tart pan with a
removable bottom. Refrigerate for at least an hour.
2. Carefully remove the bottom of the tart pan and
place on a serving plate; scatter half the raspberries
and blueberries over the shortbread crust.
3. Whip cream until it stands in soft peaks; stir in sour
cream and confectioners’ sugar. Spoon over berries.
4. Scatter remaining berries over the cream and sprinkle with brown sugar. Serve immediately or store in
the refrigerator for a few hours. Makes 6 servings.
Note: Flan can also be prepared in a 10-inch baking
dish and sliced to serve.
*Brands may vary by region; substitute a similar product.
FROM THE EMPLOYEE’S KITCHEN
Pam’s Jam Sponge Pudding
margarine, softened 3/4 cup self-rising flour
2 eggs, beaten Custard sauce
1 tablespoon milk
1. Cream together butter and sugar until pale; add
eggs, milk and vanilla a little at a time and beat well.
2. Sift half the flour into the mixture and fold
in with a large spoon; sift and fold in the rest
of the flour.
3. Spread the jam in the bottom of a greased
4-cup mold or small casserole; spoon the pudding
mixture on top of the jam; cover with parchment
paper and tie in place with string.
4. Place the mold in a large saucepan half full of
boiling water, cover and steam for 11/2 hours.
Turn the pudding onto a warm plate and serve
with custard sauce. Makes 4-6 servings.
*Pulse granulated sugar in a food processor several times
to make it superfine.
Pam Broadhurst, Watford, Hertfordshire