Woodland Spanish Flan
Preparation: 10 mins
Cooking: 35-40 mins
Serves 6-8
200g/7oz caster sugar
600ml/1pt milk
zest and juice of 1 lemon
zest of 1 orange
3 large Woodland eggs
3 large Woodland egg yolks
orange segments to decorate
1 Preheat the oven to 170C/Fan 150F/Gas Mark 3. Place 175g/6oz of the caster sugar in a pan, gently heat, stirring occasionally until the sugar dissolves. Carefully add the lemon juice and stir until the bubbling stops. Pour over the base of a 900ml/2pt round heatproof dish, swirl to spread the caramel over the base and sides. Set aside.
2 Add the milk to the caramel pan with the lemon and orange zest. Slowly bring to the boil. Leave to cool, then strain – discard zest. Beat the eggs and remaining sugar together, beat in the milk.
3 Pour the egg mixture over the caramel lined dish. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dish. Bake for 35-40 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours.
4 Meanwhile, segment the orange and reserve. To serve invert the pudding onto a serving plate; cut into wedges and serve decorated with the orange segments.
