For pastry (8" flan ring):
175g SR Flour
1 egg yolk
25g caster sugar
1 tblsp. Water – only if necessary
Pre-heat oven 180 C (Gas no.5). Grease a flan dish.
In a bowl, rub flour & sugar with butter until it resembles breadcrumbs.
Using a small palette knife, mix in egg yolk, & sufficient cold water to make a soft pliable dough.
Turn out onto a floured surface & roll out big enough to line flan.
Pierce all over base with a fork & bake for 8 mins. minus the filling – no need for ceramic beans.
75g SR Flour
25g ground almonds
100g softened butter
100g caster sugar
Pinch of grated nutmeg
Soak sultanas in whisky for a couple of hours if possible to plump up the fruit.
In a bowl, cream butter & sugar until light & fluffy.
Beat in the eggs & fold in the flour, nutmeg & almonds.
Lastly fold in fruit & spoon into par-baked pastry case.
Bake for a further 25-30mins.
For ice cream:
4 egg yolks
50g caster sugar
300mls single cream
60mls double cream
1tblsp. finely shredded marmalade
Heat cream to scalding hot.
Whisk yolks & sugar until light, frothy & holding a trail.
Pour hot cream over the mixture, whisking.
Continue to whisk bowl over a pan of hot water until custard thickens to a coating consistency.
Stir in marmalade, allowing to melt.
Pour mixture into a container & cool.
Cover & freeze until firm (for 3+hrs) during which time, beat 3 – 4 times.