Ingredients:

85g/3oz caster sugar

3 eggs

85g/3oz flour

1 tin of fruit, drained

1 quick-set jel or jelly

Small carton of cream

Method:

1. Preheat the oven to 200°C/fan 180°C and grease and flour a flan tin.

2. Put sugar in a bowl and whisk together with eggs over a pan of hot water for 10 mins. Remove and continue whisking for 5 mins on table.

3. Gently fold in the flour, in about 4 lots.

4. Pour the mixture into the tin and bake for 20 mins.

5. Dissolve the jelly and leave in a cool place. Do not allow to set.

6. When flan case is cooled, arrange fruit on top and cover with jelly.

7. Allow jelly to set and decorate with piped cream.