Almond Cranberry Flan

Filling:

• 150g/6oz cranberries, fresh or frozen
• 75g/3oz caster sugar
• 3tbs St. Nicholas red wine
• 1ds cornflour
  

• 75g/3oz soft margarine
• 75g/3oz caster sugar
• 75g/3oz ground almonds
• 1 large egg
• ½tsp almond essence
• flaked almonds
  

Method:

1. Line a 20cm/8" flan ring with the pastry. Bake blind for a few minutes.
2. Place the cranberries in a saucepan with the sugar and almost all of the red wine. Simmer until the cranberries are soft.
3. Mix the cornflour with the remaining red wine and use to thicken the cranberry mixture.
4. Cream the margarine and sugar together until light and fluffy. Beat in the egg and stir in the ground almonds and almond essence.
5. Fill the pastry case with cranberries and spread the almond mixture over them.
6. Scatter the flaked almonds on top.
7. Bake in a preheated oven (Mark 4/180ºC/350ºF) for 30-40 minutes or 160ºC in a fan oven for 25-30 minutes until golden brown.

   Serve hot or cold with cream, crème frâiche, yoghurt etc..

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