Chocolate Plum Flan
This is a sponge flan baked ‘upside down’ to keep the fruit moist whilst baking in the oven. I treated the girls in work to a mid week morning tea with this flan and it went down a treat!!
- 12-15 red plums, halved and stoned
- 4 tablespoons brown sugar or honey
- 1 cinnamon stick
- 2 star anis
- 125g butter
- 125 sugar
- 125 SR flour
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon cocoa powder
- Preheat oven to 180 degrees centigrade.
- Put sugar, cinnamon, star anis & plums into a pan on a low heat & simmer for 20 minutes, so that plums are cooked and soft but still hold their shape.
- Arrange plumbs in the base of an 8 inch loose bottom flan tin. If you don’t have a loose bottom tin, line a cake tin with greaseproof paper which will help when removing flan.
- remove cinnamon stick and star anis and pour remaining juice over plums.
- Place butter & sugar into a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
- Add one egg at a time and whisk in between both additions.
- Sift in flour and cocoa into butter mixture and fold in with a metal spoon.
- Add milk and fold together ingredients.
- Spread sponge mixture over plumbs ensuring it touches the side so the plum juice does not bubble up.
- Bake in oven for 35 minutes or until an inserted knife comes out of the sponge clean.
- Once cooled, turn flan upside down on a plate and remove the tin carefully.
- Serve on it’s own or with cream, ice cream or custard. Yum!