Cherry Ginger Crunch Recipe |
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You will need..... 6 oz. ginger biscuits 3 oz. butter 1 teaspoon powdered ginger 5.5 oz. can evaporated milk
3/4 oz. cornflour
Preparation Time 1 oz. castor sugar
10 minutes few
drops vanilla essence
1 x 14 oz. can cherry pie filling
Cooking Time
5 minutes
Crush
biscuits into crumbs. Melt butter, add biscuits and ginger. Mix well.
Press into an 8-inch flan tin and allow this to set. Make milk up
to 1/2 pint milk with water. Mix cornflour and sugar together with a
little milk. Bring rest of the boil and pour over cornflour mixture,
stirring well. Return to pan and bring to the boil, stirring until
thick. Add vanilla essence. Spread half
pie filling in base of case, cover with cornflour mixture. Top with
remaining pie filling. Serves 4.
Quick Tip
When making crushed biscuit crust for a flan, put the biscuits into a
polythene bad and close it tightly. Crush the biscuits with a rolling pin
and there will be no wastage or mess.
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