Rayburn German Plum Flan

Serves 8

Ingredients

• 150g (5.5oz) quark
• 6 tbsp oil
• 1 egg, beaten
• 2 tbsp milk
• 100g (3.5oz) caster sugar
• Pinch of salt
• 1 tsp vanilla extract
• 300g (10.5oz) self raising flour

For the topping

• 450g (1lb) plums, stoned and sliced

For the glaze

• 2 tbsp redcurrant jelly, melted

Method

Mix the quark and oil together then add the egg, milk, sugar, salt, vanilla extract and flour. Form a dough and press into a half size AGA roasting tin which has been lines with Bake-O-Glide.

Arrange the sliced plums on top, lightly pressing into the dough.

2 oven AGA: Slide the tin onto the lowest set of runners in the Roasting Oven, with the cold plain shelf on the second set of runners down. Bake for about 35-40 minutes or until golden brown and cooked though. Turn halfway through the cooking time.

3, 4 and 5 oven AGA: Slide the tin onto the second set of runners in the Baking Oven and cook for around 40 minutes or until golden brown and cooked through. Turn halfway through the cooking time.

Rayburn cooking: Bake in the Main Oven set at 190C (375F), Gas Mark 5 for about 35-40 minutes, until golden brown and cooked through. Turn halfway through the cooking time.

Conventional cooking: Bake in the Main Oven set at 190C (375F), fan oven 170C, Gas Mark 5 for about 35-40 minutes, until golden brown and cooked through. Turn halfway through the cooking time.

Brush with the melted redcurrant jelly. Cool and serve in slices with crème fraiche, whipped double cream or ice cream. Best eaten on the day of baking.

By Dawn Roads AGA Food Editor