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Flemish Flan Recipe
|Self-raising flour||6 Ounce|
|Dry mustard||1 Teaspoon (Leveled)|
|Salt||1 Teaspoon (Leveled)|
|Worcestershire sauce||1 Teaspoon|
|Cold water||3 Tablespoon|
|Canned tuna/Canned salmon||1 Medium|
|White sauce/Salad cream||4 Tablespoon|
|Tomato ketchup||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Finely chopped parsley||1 Tablespoon|
|Cucumber twists||4 (For Garnish)|
Serving size: Complete recipe
Calories 1920 Calories from Fat 1017
% Daily Value*
Total Fat 116 g177.9%
Saturated Fat 64.3 g321.6%
Trans Fat 0 g
Cholesterol 686.9 mg
Sodium 4284.3 mg178.5%
Total Carbohydrates 160 g53.3%
Dietary Fiber 9.6 g38.5%
Sugars 21.7 g
Protein 61 g122.6%
Vitamin A 156.3% Vitamin C 124%
Calcium 80.9% Iron 74.2%
*Based on a 2000 Calorie diet
Rub in fat until mixture resembles fine breadcrumbs, then mix to a soft dropping consistency with the beaten eggs, Worcestershire sauce and water.
Beat thoroughly with a wooden spoon, then turn mixture into an 8-inch well-greased sponge flan tin.
Bake towards the top of a moderately hot oven (400°F - Gas Mark 5) for 30-35 minutes.
Turn out and cool on a wire tray.
Cover base of flan with the sliced tomatoes.
Mix filling ingredients well together and spread over the tomatoes.
Garnish with cucumber twists.
Serve with salad.