2. Add the fats, cut into small pieces, and rub them in the flour until the mixture resembles fine breadcrumbs.
3. Add enough water to make a soft, but not sticky dough, then roll out the pastry on a floured surface to line the base and sides of the tin.
4. Prick the pastry with a fork, then leave in the refrigerator fo 15 min. to chill.
5. Set the oven to moderately hot.
6. Fill the tin with a piece of crumpled foil or greaseproof paper and baking beans.
7. Bake the flan case for 20-25 mins. in the centre of the oven, then remove the paper or foil and leave to cool in the tin.
Make the filling:
1. Melt the margarine and jam together in a saucepan over a low heat-do not let the mixture boil.
2. Break the cake or trifle sponges into small pieces.
3. Stir into the pan with lemon juice.
4. Fill the pastry case with the filling, leveling the top smooth.
5. Place in a cool place for about 4 hours to stiffen the filling.
To ice the cake:
1. When the filling is firm cut into 16 slices, then remove from the tin.
2. Mix the icing sugar, lemon juice and water together until smooth.
3. Either trickle over the top of each slice with a tsp. or fill a small greaseproof paper bag, snip off the end and pipe over the slices in an attractive pattern.
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