COCONUT SPONGE FLAN

Preparation Method :

• To make the flan case, roll out the pastry thinly and use to line a lightly buttered 23 cm / 9 in diameter fluted flan dish.
• Prick well all over the side joins of the base with fork. Cook, uncovered, on Full for 6 minutes, turning the dish three times.
• If bulges appear, gently press down and Brush all over with the egg yolk to seal holes.
• Cook, uncovered, on Full for a further 1 minute. Set aside.
• To make the coconut filling: Sift the flour into a mixing bowl. Rub in the butter or margarine.
• Toss in the sugar and coconut, then mix to a soft batter with the eggs, vanilla and milk.
• Spread the jam over the pastry case still in its dish. Spread evenly with the coconut mixture.
• Cook, uncovered, on Full for 6 minutes, turning the dish twice.
• The flan is ready when the top looks dry and no sticky patches remain. Allow to cool completely.
• To make the icing: Mix the icing sugar with enough orange flower water to make thick icing; a few teaspoonfuls should be ample.
• Spread over the top of the flan. Leave until set before cutting.