Lemon Flan

This lemon flan is very quick to make but needs a few hours in the fridge to set.

CRUST

1 pkt (or slightly less) Marie biscuits

100 ml melted butter

FILLING

1 can (397 g) sweetened condensed milk

250 ml whipping cream

juice of 3 large lemons (about 150 – 200 ml depending on how tart you like it)

Crush biscuits finely and mix with melted butter.  Press this mixture into the bottom and sides of a deep 20 x 20 cm pan or a round serving dish.

Whip cream to soft peaks, stir in condensed milk, mixing well.  Stir in lemon juice, mix well and pour into prepared crust.  Chill for at least 2 hours.

This flan keeps well – just cover and refrigerate.  It freezes well and is delicious served frozen.

Banana Loaf

This banana loaf is moist and full of flavour.  It can be frozen very successfully so I usually make two at a time and freeze one for later.

500 ml flour

125 g butter

2 eggs, beaten

4 bananas, mashed

250 ml sugar

7.5 ml baking powder

5 ml bicarbonate of soda

1 ml salt

60 ml water

Cream butter and sugar together.  Add mashed bananas and beat well.  Add beaten eggs.

Sift the flour and salt and add to the mixture with bicarb dissolved in the water.  Lastly add the baking powder.  Spoon batter into a greased and lined loaf pan.

Bake in a moderate oven (180 C) for about an hour.