Beryl Tate the Kitchen Doctor E-mail:

INGREDIENTS to make a 20 cm (8") flan :-


450 g (1 lb) dried stoned dates

225 ml (8 fl oz) apple juice or orange juice


225 g (8 oz) wholemeal flour

1 pinch salt

50 g (2 oz) lard

50 g (2 oz) margarine - softened

4 tablespoons cold water


Chop the dates and place in a saucepan along with the fruit juice.

Simmer until the dates are soft and have absorbed the juice (about 5 minutes).

Leave to cool completely.

Meanwhile, sieve the flour into a large mixing bowl and add a pinch of salt.

Cut the fats into small pieces, and use a table fork to incorporate into the flour, until the mixture resembles fine breadcrumbs.

Add the cold water and mix until the dough forms into a ball.

Chill the dough for one hour.

Divide the dough into two portions, one twice the size of the other.

Using the larger piece, roll out into a circle and line a 20 cm (8") flan ring.

Spread the cold softened dates on top of the pastry base.

Roll out the other piece of dough to cover the flan.

Bake at Gas Mark 4 / 350F / 180C (160C for fan oven) for 20 minutes, until golden brown and firm to the touch.

Leave to cool slightly before serving with yoghurt.