3 oz sugar 3 eggs 3 oz flour ½ tsp baking powder 1 tbsp warm water Fruit, canned or fresh
2 tsp cornflour ¼ pt fruit juice or water 1 - 2 oz sugar Lemon juice Colouring, if required
Beat the eggs and sugar together until light and fluffy. Gently fold in the flour with baking powder added. Add enough warm water to achieve a pouring consistency.
Pour into a well-greased flan pan and bake blind for about 15 minutes at 425°F. Remove from the heat.
Using fruit of contrasting colours, drain well and cut the fruit into small pieces before arranging in flan pan, filling it well.
If fresh fruit is used, put the fruit into a saucepan with sugar and ¼ pint water, and stew to produce the juice for the glaze.
Glaze: Blend the cornflour with a little fruit juice. Put the remaining juice in a pan with the sugar and bring to a boil. Pour on to the cornflour, return to the pan and add a drop of lemon juice. Boil until clear and of a coating consistency. Remove from heat and put aside to cool.
Arrange the fruit in the flan case. Pour on the glaze and serve cold, decorated with cream.