Almond Cranberry Flan

Recipe kindly supplied by Jane Bates of Welland Valley Vineyard.


Topping: 175g/7oz shortcrust pastry


  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..