This flan is named after my elder son and was one of his favourites to make growing up. Serve it with any fruit that is to hand; blueberries are nice or, as it is summer, use strawberries or raspberries. In winter, canned mandarin oranges look very good.
For the flan case: 75g butter
8-10 digestive biscuits, crushed (about 125g/4½ oz)
For the filling and decoration: 1 x 397g can full-fat condensed milk
150ml (¼ pint) double cream
Zest and juice of 2 lemons
A selection of fresh fruits, to decorate
1. Line the base and sides of a 20cm (8in) loose- bottomed cake or springform tin.
2. Melt the butter in a pan over a gentle heat. Remove from the heat and measure in the biscuits. Mix together very well.
3. Turn into the tin and press flat over the base and sides of the tin using a spoon. Leave to chill in the fridge.
4. Meanwhile, to make the topping, measure the condensed milk, cream and lemon juice into a bowl and beat with an electric hand-held whisk until well blended. Pour into the flan case and level the top.
5. Leave to chill in the fridge for at least 4 hours, until set.
6. When ready to serve, lift out of the tin and decorate with the finely grated lemon zest and fruits of your choice.
Orange and walnut loaf
Serve this loaf in slices, alone or spread with butter. For a change add currants instead of the candied peel, and lemon zest and juice instead of the orange. Both combinations are delicious.
175g (6oz) self-raising flour
¾ level tsp baking powder
Finely grated zest and juice of 1 large orange
50g (2oz) walnuts, chopped
50g (2oz) candied peel, chopped
75g (3oz) baking spread, from fridge
75g (3 oz) light muscovado sugar
1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease a 450g (1lb) loaf tin and line with non-stick baking paper.
2. Measure all the ingredients into a large bowl and beat well until thoroughly blended.
3. Turn into the tin and bake in the preheated oven for about 1 hour, or until well risen. A skewer inserted into the centre
of the loaf should come out clean.
4. Leave to cool in the tin for about 15 minutes then turn out, remove the paper and finish cooling on a wire rack.
Queen of cakes Mary Berry shares the secrets of beautiful bakes that don’t take all day.
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