Fruit Flan Pudding
|Fruit cocktail||1 Can (10 oz)|
|Cherry cream||1 Cup (16 tbs) (For Decoration)|
|Vanilla essence||3 Drop|
|Cold water||1 Cup (16 tbs) (For Mixing)|
|Yellow color||2 Drop|
1 Preheat the oven to 425F.
2 In a bowl, sift the flour and salt together.
3 Gently rub in the ghee with fingertips until the mixture looks like fine breadcrumbs.
4 Mix in cold water and knead in to a stiff dough.
5 Turn on to a board and knead it lightly till it is free from cracks.
6 Roll it out to the desired size.
7 Place over the rolling pin and carefully put over the pie dish.
8 Roll the rolling pin over the top of the pie dish.
9 Neatly trim the edges with a knife.
10 Prepare leaves from the leftover dough to decorate the flan.
11 Prick the centre of the flan to prevent it from rising and line with a piece of butter paper.
12 Put in a few dry beans or rice and bake it for 10 minutes or until cooked.
13 Remove the paper with beans and again put in the oven for five minutes to dry off.
14 Allow to cool.
15 For the filling, strain the fruit well.
16 Arrange in the prepared flan case.
17 In a small bowl, mix arrowroot with 1/2 cup of cold water.
18 In a pan, heat the fruit juice and pour arrowroot mixture into it.
19 Cook, stirring until a clear sauce is formed.
20 Stir in yellow color, vanilla essence and sugar.
21 Pour over the fruit.
22 Allow to cool.
23 Decorate with whipped cream mixed with yellow color.
24 Place a cherry in the centre of the flan.