pear flan
July 16th 2008 03:08
time for another dessert!!!!!
this is so simple and delicious when eaten at room temperature- I really think you should eat sweeties at room temperature...
TOPPING
4 soft pears sliced (minus core and weird stuff around seeds- its like plastic)
BATTER
1 tsp of chinese five spice
3 tsp of vanilla
3 cups of flour
1 cup of olive oil
2 cups of brown sugar
2 tsp of baking soda
sprinkling of salt to intensify sweetness
2 or more cups of milk
GLAZE
4 tbsp of strawberry jam
2 tbs of vegan butter
METHOD
Get a large, oiled spring-form tin guys,
you can mix straight into there if you want....otherwise get a nice bowl....
Mix all the batter stuff- dry then wet.
pour into tin
Lay pear slices carefully on top
Bake at 160 fan-forced for 30 minutes- just check it as you go- foil the top if you need.
leave to cool slightly
gently zap the jam and butter just to combine it smoothly--mix,mix,mix
spring tin open
then brush on top and leave to cool.
this is so simple and delicious when eaten at room temperature- I really think you should eat sweeties at room temperature...
TOPPING
4 soft pears sliced (minus core and weird stuff around seeds- its like plastic)
BATTER
1 tsp of chinese five spice
3 tsp of vanilla
3 cups of flour
1 cup of olive oil
2 cups of brown sugar
2 tsp of baking soda
sprinkling of salt to intensify sweetness
2 or more cups of milk
GLAZE
2 tbs of vegan butter
METHOD
Get a large, oiled spring-form tin guys,
you can mix straight into there if you want....otherwise get a nice bowl....
Mix all the batter stuff- dry then wet.
pour into tin
Lay pear slices carefully on top
Bake at 160 fan-forced for 30 minutes- just check it as you go- foil the top if you need.
leave to cool slightly
gently zap the jam and butter just to combine it smoothly--mix,mix,mix
spring tin open
then brush on top and leave to cool.
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