Simple Mandarin Flan
Nothing screams summer more than a generous slice of Mandarin Flan after a meal if you want a sweet treat. I can remember when I was small having an obsession with orange jelly and mandarins, so much so that whenever I use to visit my grandparents, my grandmother would always have a bowl of jelly and mandarins on standby in case the craving hit (which it always did).
This pudding is full of flavour, light, and most of all refreshing enough to satisfy anyone's sweet tooth. The sweetness of the sponge base paired with the tangy, sweet plump mandarin segments and jelly is the ultimate pairing.
What you will need is...
Ingredients
- Self Raising Flour
- Margarine
- Caster Sugar
- Eggs
- Vanilla Extract
For The Filling
- Mandarins
- Orange Jelly (Just Under A Pint)
Method
- Preheat oven to gas mark 4.
- Grease a 10" flan dish and place to one side ready for your sponge mixture.
- Mix together the self raising flour, caster sugar and margarine.
- Add the eggs and vanilla extract and mix until well combined.
- Place in the pre heated oven on the middle shelf for 30 minutes or until lightly golden.
- While in cooking, make up your orange jelly. Instead of using a full pint of water, use 18floz to make it slightly thicker. To give it that extra orange kick we replaced the water with orange juice. If you wanted it to be a little bit boozy, try adding a dash of your favourite orange flavoured liqueur.
- Once the flan has cooled, arrange the mandarins however you like. I like to go around the flan to the centre.
- Just as the jelly is reaching setting point (but just spoonable) carefully spoon or pour over the segments to completely cover.
- Place in the fridge for 30 minutes or until set.
- Sever with clotted cream.
- Enjoy!
So there we have it, my super scrummy Mandarin Flan, perfect for those warm summer afternoon tea parties.
If you make this dish, why not send me a picture on Instagram using the hashtag #acountrygirlskitchen so I can go over and show it some love.
I hope you all have a wonderful day.
