Cream Flan

Ingredients

• 1 pt. pkt: Chivers’ Pineapple Jelly Cream
• 1 tin Chivers’ Greengages
• % pt. milk
• Short pastry

Method

1. 1

   Make a pastry flan (a deep sandwich tin may be used).

2. 2

   Make up one half of the jelly cream according to directions using 0.5 pint of milk.

3. 3

   Dissolve the other half in 0.5 pint of milk, and make up to 0.5 pint with greengage syrup.

4. 4

   Stone the greengages, arrange them in the flan and cover them with jelly cream containing the syrup.

5. 5

   When set, cover with the plain jelly cream and leave to set.

6. 6

   Decorate to taste.

As published

This recipe was extracted from Chivers selected recipes (1930) by Ltd Chivers & Sons, page 2. The excerpt below is the record exactly as published.

CREAM FLAN 1 pt. pkt: Chivers’ Pineapple Jelly Cream 1 tin Chivers’ Greengages %, pt. milk Short pastry Make a pastry flan (a deep sandwich tin may be used). Make up one half of the jelly cream according to dir- ections using 4 pint of milk. Dissolve the other half in } pint of milk, and make up to 4 pint with greengage syrup. Stone the greengages, arrange them in the flan and cover them with jelly cream containing the syrup. When set, cover with the plain jelly creain and leave to set. Decorate to taste; 19; , JELLY CREAM A LA CORONET 1 pt. pkt. Chivers’ Jelly Cream (Pineapple) 1 small tin Chivers’ Apricots 1 pt. milk Make the jelly cream according to the directions and allow to cool a little. Carefully drain the apricots from the syrup. Arrange them ina mould and pour carefully over them three or four tablespoonfuls of the cool liquid jelly cream and allow to set. Fill up the mould with the remainder of the cream and when set turn out and serve. The apricot syrup may be served with the dish if desired. 20 CREME FRAMBOISE 1 pt. pkt. Chivers’ Raspberry Jelly Cream 1 tin Chivers’ Raspberries 3%, pt. milk Make up the jelly cream as directed on the packet but using 3 pint milk only. Pour a thin layer into the bottom of a mould, decorate with raspberries and allow to set. Stir + pint of the raspberry syrup into the rest of the jelly cream and fill up the mould with this. When set, turn out and serve with the remainder of the raspberries and syrup. (Illustrated on front cover) 21. HAWATIAN TRIFLE 1 pt. pkt. Chivers’ Vanilla Jelly Cream 1 pt. milk 6 slices of sponge cake 6 slices of Chivers’ tinned Pineapple A few almonds and glacé cherries Use a large dish, individual glasses, or moulds. Place sponge cake in dish, and soak with pineapple syrup. Pour the jelly cream, made up according to the directions on the packet, over the sponge cake and decorate with rounds of pineapple, almonds and glacé cherries. 7] 22 CHOCOLATE & ORANGE LAYER 1 pt. pkt. Chivers’ Orange Jelly 1 pt. pkt. Chivers’ Chocolate Jelly Cream 1 pt. milk

Cook this with the app: pantry check, scaling, and the assistant.