Lemon Flan

This must be one of the easiest and most enjoyable puds in the world.

Ingredients

• 1/3 packet of digestive biscuits (dark chocolate ones are also good)
• Third of a block of butter
• 1 tin condensed milk
• Equal quantity of double cream. Use the tin to measure it out.
• 2 lemons

Directions

1. Put the biscuits into the food processor and blitz into crumbs, or put them in a sturdy plastic bag and bash with a rolling pin.
2. Melt the butter gently in a large saucepan or a frying pan, then add the crumbs and turn and stir until the crumbs are coated with the butter.
3. Press the crumb mix into a flan case about 8″ in diameter – or anything deepish and widish. Set aside to cool.
4. Pour the condensed milk into a mixing bowl  then use the can to measure the cream and tip that on top of the ‘connie onnie’.
5. Add the zest and juice of the lemons and stir everything tgether. The lemon juice will make the mixture thicken.
6. When the base it cool, tip on the lemon mixture, smoothing the top, then cover and chill for a few hours in the fridge.
7. Decorate with a swirl of cream, and poke in something pretty like chocolate curls, crystallized lemon or a sprig of mint.

Bish bash bosh.