Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One.
- 23cm spring-form pan, insides and base painted with melted butter, dusted with plain flour and base lined with a disc of parchment paper
- 50g raisins soaked in 3 tablespoons whiskey overnight
- 70g plain flour
- 65g caster sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon vanilla extract
- 2 eggs
- 1 ½ tablespoons sunflower or grape seed oil
- 80ml milk
- 1 kg dessert apples
- 65g caster sugar
- 1 egg
- 45g butter, melted
- 2 tablespoons warmed apricot glaze (optional)
- Softly whipped cream c 200 ml cream?**
- Preheat oven to 200c
- Strain the raisins from the whiskey and reserve the alcohol to flavour softly whipped cream to serve with the flan.
- Peel, quarter and core the apples and cut each quarter into 4 slices.
- Place the flour, sugar and baking powder in a large bowl and stir to mix. Add in the vanilla, eggs, oil and milk and whisk to combine all of the ingredients into a batter type consistency.
- Add the apples and strained raisins and use a flexible rubber spatula to coat the fruit in the batter. The batter will look scant but that is correct.
- Place the mixture in the prepared spring-form pan and smooth the surface so that the apples are sitting fairly evenly. Put in the oven and cook for 25 minutes. It will by then be somewhat firm and a pale golden colour.
- Meanwhile whisk the sugar, egg and butter for the topping. Remove the flan from the oven and pour over the topping if necessary using a spoon to push it out to the edges.
- Return to the oven and cook for a further 10 minutes. It should now be a rich golden colour and quite firm when pressed with a fingertip.
- Place on a wire rack to cool and after 10 minutes, run a knife inside the sides of the pan to loosen the cake from the edges. Release the sides of the pan and allow the cake to cool further. It is best eaten warm rather than hot and will also be good served at room temperature the next day.
- You can serve the flan directly from the pan base bit I usually invert it with great care onto a plate, remove the base of the pan and the parchment paper and quickly invert it again on to the plate I will serve it on. At this point I paint the top of the flan with slightly warmed apricot glaze to achieve a glossy and shiny finish.
- Serve with softly whipped cream flavoured with the whiskey strained from the raisins.
- Omit the raisins and whiskey completely and instead scatter 2 tablespoons of blackberries over the surface of the tart at the same time as the topping.