Sour Cherry Cake and Lemon Crunch Flan
Cooking up a storm in a teacup
Cooking up a storm in a teacup
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  • 200 g plain flour
  • 1 teaspoon of baking powder
  • 2 large eggs
  • 125 g butter
  • 125 g caster sugar
  • 5 tablespoons of milk
  • Arrowroot
  • 6. Add the milk until you have achieved a good dropping consistency.
  • 7. Place the mixture in the baking tin and cook for around
  • 5 minutes before turning onto a wire rack to cool.
  • 12. Place a couple of spoonfuls of arrowroot powder into a small basin and add a little of the juice whilst stirring to ensure there are no lumps.
  • 13. Heat the remainder of the juice in a small saucepan.
  • 16. Place the ring of sponge on top.
  • 18. Then decorate as you like with any more fruit or whipped cream sweetened with a little icing sugar and a few drops of vanilla extract.
  • 75 g butter
  • 150 g crushed digestive biscuits
  • 15 ml spoonful
  • s of fresh lemon juice
  • 2. Mix well and press into a flan dish or ring.



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