Peaches and Cream Flan
A light sponge base topped with a creamy vanilla filling, peaches and tangy jelly – this is an easy-to-make summer dessert the whole family will love.
Ready in 1 hour, plus cooling and setting time
For the sponge base:
75g caster sugar
3 large eggs
75g plain flour
For the topping:
135g pack pineapple or lemon jelly
200g full-fat soft cheese
1 tsp vanilla extract
25g caster sugar
150ml double cream, softly whipped
2 x 411g cans peach halves, drained
1 Preheat the oven to 190C/Fan 170C/Gas Mark 5. Grease a 23cm round sandwich tin and line with baking paper.
2 To make the sponge base, place the sugar and eggs in a heatproof bowl set over a pan of simmering water. Using an electric handheld mixer, whisk for 3-4 minutes until the mixture is pale and thick – it should leave a trail on the surface when the whisk is lifted. Remove the bowl from the heat. Sift over the flour and fold in with a metal spoon.
3 Turn the mixture into the prepared tin and bake for 12-14 minutes until risen, golden and springy to the touch. Cool in the tin for 5 minutes then transfer to a wire rack and leave to cool completely. Grease a 23cm round spring-form cake tin and line the base and sides with baking paper. Gently press the sponge into the base of the tin.
4 To make the topping, make up the jelly following the pack instructions and leave in a cool place until cold and beginning to thicken and set.
5 Beat the soft cheese in a bowl with the vanilla extract and sugar until smooth. Fold in the whipped cream and spread evenly over the sponge base. Arrange the peach halves over the creamy layer then gently pour over the jelly. Chill in the fridge for 3-4 hrs until set. To serve, remove from the tin and slice.
You can use any canned or fresh fruit you like in place of the peaches. Strawberries, apricots, plums or raspberries will all work well.