Tropical Fruit Flan

• Dairy and gluten-free.
• A light, low-fat sponge with creamy filling.
• Gelatine free, real banana custard.
• Fill with your favourite tropical fruits.
• Serves 6-8 people.

Millet Flour 500g, Gluten-free (Bob's Red Mill)

36g of Golden Millet Flour

Organic Brown Rice Flour, Gluten-Free (1kg) - Sussex Wholefoods

36g of Brown Rice Flour

Organic Cornflour 110g (Dove's Farm)

36g Cornflour (Corn Starch) and a further 3 Tbsp for the custard.

Organic Ground Almonds (1kg) - Sussex WholeFoods

25g Ground Almonds

Gluten-Free Baking Powder 130g (Doves Farm)

2 tsp Baking Powder

Quatre épices - French Four Spice Mix 50g (Hampshire Foods)

½ tsp French Four Spice

Pineapple Rings in Juice, Organic 425g (Biona)

1 tin of small Pineapple Rings

Organic Sweet Cherries 350g (Biona)

¼ jar of Sweet Cherries, drained.

Unsweetened Soya Drink, Organic 1 Litre (Provamel)

250ml of Soya Milk

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

3 Tbsp of Coconut Nectar Syrup

Vanilla Extract Nielsen Massey 118ml

1 tsp Vanilla Extract

Arrowroot Powder 350g (Healthy Supplies)

1 Tbsp of Arrowroot Powder

Freeze Dried Banana Powder 100g (Healthy Supplies)

2-3 Tbsp of Freeze-Dried Banana Powder

Other Ingredients

• 5 eggs, separated.
• Zest of 1 medium-small orange
• 2 Tbsp of orange juice
• 2-3 Tbsp of water
• ½ fresh Mango, peeled and cut into small wedges.
• 2-3 Tbsp of the Pineapple Juice from the tinned Pineapple above!

Method

1. Pre-heat the oven to 180°c Fan, 180°c, Gas Mark 4 .
2. Grease and line the very centre part of a loose-base flan tin (8-9inch) with a circle of parchment paper. Grease the rest of the flan mould. Place on a flat baking tray.
3. Prepare the sponge first. Put 2 egg yolks into a mixing bowl then sift in the icing sugar. Using an electric hand mixer combine them into a pale, creamy mixture.
4. Add the orange zest, juice and water. Whisk again briefly.
5. Whisk the egg whites until you have stiff peaks. Set to one side.
6. Add all the dry ingredients into the egg yolk bowl and whisk for a few minutes or until all the ingredients are combined into a creamy batter.
7. Fold in half of the egg whites into the batter. Then fold in the remainder.
8. Pour the final sponge mix straight into the flan mould.
9. Bake in the middle of the oven for 30 minutes or until the top springs back to the touch.
10. Remove and allow to cool in the tin for a while before removing the sponge . Transfer the sponge onto a wire cooling rack.
11. To make the custard warm the Soya Milk gently in a saucepan.
12. Meanwhile whisk (electric whisk not required here!) 3 egg yolks together with the Coconut Nectar until smooth. Then whisk in the Cornflour and Vanilla Extract.
13. Finally whisk in the Arrowroot Powder, Pineapple Juice and Banana Powder. Remove the Soya Milk from the hob.
14. Add the Soya Milk into the rest of the ingredients and whisk briskly.
15. Pour the whole of the custard mixture back into the saucepan and return to the heat.
16. Heat the mixture, stirring vigorously until you have thick custard.
17. Spoon the custard into the centre of your flan and spread evenly.
18. Drain the Pineapple Drain onto some kitchen roll and arrange into the flan in a pattern. Cut in half, quarters, etc. Keep some to decorate the serving plate. Add the Mango wedges and Sweet Cherries to complete the pattern.
19. Allow to cool for 10-20 minutes before chilling in the fridge for an hour. Remove from the fridge 10 minutes or so before serving.
20. When ready to serve, dust the flan with a little icing sugar if you wish. Serve with Crème Fraiche, Vanilla Ice-Cream or dairy-free alternatives.