Joy's Spiced Raisin Flan
as devoured enthusiastically at the Glow Worms Christmas party.


110g butter plus extra for greasing flan dish
225g digestive biscuits
225g raisins
1 tsp cornflour
1/2 tsp ground cinnamon
110g demarara or light soft brown sugar

Make the biscuit base and butter the flan tin, place in fridge to firm.

Place 300ml of water in saucepan and add the raisins.  Bring to a simmer and cook for about 10 minutes or untill the raisins have plumped up.

Place the cornflour in a small bowl, add 2 teaspoons of water and mix to a smooth consistency.  Pour this into the cooked raisins and continue to stir gently over a low heat for about 2 minutes or until the liquid thickens slightly.

Next add the cinnamon and sugar and continue to stir over a low heat for about 2 minutes or until the sugar has dissolved.  Remove from the heat and allow the raisin mixture to cool.

Once it has cooled, pour the mixture into the biscuit basse and pop the tart back into the fridge for 1-2 hours before serving.  Cut into wedges or squares to serve.

Note: The filling is quite gooey so use a cake slice when transferring the slices to individual plates.

I sometimes add a slug of booze when serving to adults.  I also add cherries at Christmas or when entertaining.

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