Bass Coast Post
  • Home
    • Recent articles
  • Federal Election 2025
  • News
    • Point of view
    • View from the chamber
  • Writers
    • Anne Davie
    • Anne Heath Mennell
    • Bob Middleton
    • Carolyn Landon
    • Catherine Watson
    • Christine Grayden
    • Dick Wettenhall
    • Ed Thexton
    • Etsuko Yasunaga
    • Frank Coldebella
    • Gayle Marien
    • Geoff Ellis
    • Gill Heal
    • Harry Freeman
    • Ian Burns
    • Joan Woods
    • John Coldebella
    • Julie Paterson
    • Julie Statkus
    • Kit Sleeman
    • Laura Brearley >
      • Coastal Connections
    • Lauren Burns
    • Liane Arno
    • Linda Cuttriss
    • Linda Gordon
    • Lisa Schonberg
    • Liz Low
    • Marian Quigley
    • Mark Robertson
    • Mary Whelan
    • Meryl Brown Tobin
    • Michael Whelan
    • Mikhaela Barlow
    • Miriam Strickland
    • Natasha Williams-Novak
    • Neil Daly
    • Patsy Hunt
    • Pauline Wilkinson
    • Richard Kemp
    • Sally McNiece
    • Terri Allen
    • Tim Shannon
  • Features
    • Features 2024
    • Features 2023
    • Features 2022
    • Features 2021
    • Features 2020
    • Features 2019
    • Features 2018
    • Features 2017
    • Features 2016
    • Features 2015
    • Features 2014
    • Features 2013
    • Features 2012
  • Arts
  • Local history
  • Environment
  • Nature notes
    • Nature notes
  • A cook's journal
  • Community
    • Diary
    • Courses
    • Groups
    • Stories
  • Contact us

Blast from the past

18/7/2019

3 Comments

 
Picture
By Jan Cheshire

​I AM really getting historic this month!  I was looking through some of my old cookery books for inspiration when I found a really old one from around 1974.  At the time it was the only cookery book I had with coloured photos of the finished recipes! 

​A young Mary Berry made this contribution to the book.  This recipe for chilled lemon flan was one of our favourites at that time and in fact this recipe is timeless.

CHILLED LEMON FLAN
Serves 4-6
 
Ingredients
  • 120 grams of digestive biscuits
  • 60 grams of butter melted
  • 1 tablespoon of caster sugar
  • For the filling:
  • 150 ml of double cream lightly whipped
  • 1/2 can of condensed milk
  • 2 large lemons
  • For the topping:
  • Lightly whipped double cream
  • Fresh or crystallised lemon slices
 
Method
  1. Set the oven to 150 degrees.
  2. Crush or process the biscuits, add the butter and sugar and mix well.
  3. Pack into a 23cm fluted flan dish and press into shape around the base with the back of a spoon.
  4. Bake in the oven for 8 minutes.  Remove and leave to cool completely
  5. Mix together the cream, condensed milk and finely grated lemon rind.
  6. Juice the lemons and beat into the mix slowly.
  7. Pour this mixture into the cooled flan dish and chill in the fridge.
  8. You can adorn with whirls of whipped cream and lemon slices.
 
Enjoy!
 
                                   

3 Comments
Ashok link
22/5/2022 05:36:20 pm

Thanks for sharing this amazing recipe.my family loved it.will be sharing this recipe with my friends.they will like it.

Reply
jan
31/12/2024 05:53:11 am

I have almost this exact recipe handed down through the family. I remember it as being fantastic. I want to recreate, but I have no clue what 1/2 a tin of condensed milk looks like! Unsweetened or sweetened? Actually my recipe explicitly calls for unsweetened. but more critically, is this half a 400g tin or half a 200g tin (or is a 200g tin already half a tin? :o

Reply
Julia
6/5/2025 11:06:04 pm

I have the same old family recipe which I have just made today for the first time in years. Definitely half of a 400ml tin

Reply



Leave a Reply.