| Ingredients
1
sheet frozen shortcrust pastry
Filling:
125g
butter
½
cup brown sugar
1
egg, beaten
½
cup finely chopped walnuts
1
cup self-raising flour
½
tsp cinnamon
1
tblsp milk
1
tblsp sultanas |
Method
Defrost
the sheet of shortcrust pastry and line a greased flan dish or ring.
Filling:
Beat
the butter and sugar together in a bowl until light and fluffy. Beat in
the milk, egg and finely chopped walnuts. Then, fold in the self-raising
flour and cinnamon. Stir in the sultanas and pour the mixture into the
lined flan dish. Smooth the top with a knife. Bake in a hot oven for 15
minutes, then reduce the temperature to moderately slow and bake for a
further 20 minutes, or until browned. Remove from the oven and serve drizzled
with sifted icing sugar. Alternatively, the walnut flan can be left to
cool, iced and decorated with walnut halves.
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