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Recipe: Caramelised pear flan

Simple to make and also parev.

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Cook:

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    This lovely autumn recipe uses pears which are at their best at the moment, is simple to make and is also parev. As a flan and not a cake, it is based on eggs rather than flour. It is light enough to eat on its own but is also delicious with a red fruit coulis to give a contrasting acidity. The vanilla makes it gorgeously scented and it is a perfect winter pudding, served warm, after a meat meal. Use Comice pears for the best result.

    Ingredients
    ● 6 large eggs
    ● 4 tbsp self-raising flour
    ● 2 tbsp caster sugar for the base plus 5 tbsp to sprinkle on top
    ● 1 fresh vanilla pod
    ● 4 tbsp of sunflower oil
    ● 5 large ripe pears (approximately 1.2kg) peeled and cut in eighths

    Method
    ● Lay the pears flat at the bottom of a 22 - 25cm baking tin
    ● Scrape the seeds from the vanilla pod. You can either discard the empty pod or add it to a jar of sugar to make vanilla sugar
    ● In a bowl, beat the eggs, add the sugar, the vanilla seeds, the oil, the flour and beat very well to avoid any lumps.
    ● Pour the mixture over the pears.
    ● Sprinkle 5 tablespoons of caster sugar all over the cake.
    ● Cook in a fan oven at 180˚C, for at least 45-50 minutes until it is golden brown on top. The sugar will caramelise on top of the cake.

    Method
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