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Apple elderberry flan
Pick fresh elderberries for this recipe in September and October.
What you need
- 225 g plain flour
- 175 g butter
- 45 ml caster sugar
- 50 g ground hazelnuts
- 1 egg
- for the filling
- 4 egg yolks
- 3-4 drops vanilla essence
- 50 g caster sugar
- 6 tsp cornflour
- 450 ml milk
- for the topping
- 100 g elderberries
- 25-50 g caster sugar
- 2 small apples
- juice of 1/2 lemon
Method
Rub the flour, butter and sugar together until mixture resembles fine breadcrumbs. Stir in the hazelnuts, egg and enough water to make a smooth, pliable but not sticky dough. Wrap and chill for 30 min.
Preheat oven to 200°C.
Make the filling by beating the egg yolks and vanilla essence with the sugar until thick and creamy. Add a little of the milk to the cornflour to make a runny paste. Whisk into the mixture. Gradually add the milk.
Pour the mixture into a small pan. Bring to the boil, whisking continuously, for 2-3 min. Remove from the heat. Leave to cool. Cover with damp kitchen paper.
Roll the dough out on a lightly floured surface. Use to line an 18 - 20 cm (7-8in) flan ring.
Bake blind for 10 min. Remove baking beans. Cook for a further 5-10 min. Leave to cool.
Cook the elderberries with enough sugar to sweeten.
Quarter, core and slice the apples. Dip in lemon juice.
Spoon the custard mixture into the flan case. Top with the apple slices and elderberries.
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Preparation 25 minutes Cook 30 minutes Waiting » 30 minutes Chill 30 minutes Total 1 hour, 25 minutes -
Energy 632 kcal/serving Fat 12.8 g/serving Carbohydrates 389.29 g/serving Glycaemic Index 58 Glycaemic Load 37.69 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2647 | 938 | 10475 | 8350 |
| Energy (kcal) | 632 | 224 | 2500 | 2000 |
| Protein (g) | 11.9 | 4.22 | ||
| Carbohydrate (g) | 68.0 | 24.1 | 345 | 275 |
| Fat (g) | 36.0 | 12.8 | 95 | 70 |
| Fat (saturated) (g) | 17.6 | 6.23 | ||
| Fibre (g) | 5.03 | 1.79 | ||
| Sodium (mg) | 305 | 108 | ||
| Salt (equivalent) (g) | 0.76 | 0.27 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 364 | 129 | 800 |
| Vitamin B-12 (µg) | 0.78 | 0.28 | 1 |
| Vitamin B-6 (mg) | 0.24 | 0.08 | 2 |
| Vitamin C (mg) | 11.7 | 4.15 | 60 |
| Vitamin D (µg) | 50.3 | 17.8 | 266 |
| Vitamin E (mg) | 2.88 | 1.02 | 10 |
| Zinc (mg) | 1.33 | 0.47 | 15 |
| Calcium (mg) | 254 | 90.3 | 800 |
| Folate (mcg) | 97.2 | 34.5 | 200 |
| Iron (mg) | 3.23 | 1.14 | 14 |
| Magnesium (mg) | 42.0 | 14.9 | 300 |
| Niacin (mg) | 2.62 | 0.93 | 18 |
| Pantothenic acid (mg) | 1.16 | 0.41 | 6 |
| Riboflavin (mg) | 0.50 | 0.18 | 1.6 |
| Phosphorous (mg) | 244 | 86.8 | 800 |
| Thiamin (mg) | 0.44 | 0.16 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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