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 / 350°F / 180°C (160°C for fan oven) for 20 minutes, until golden brown and firm to the touch.
Leave to cool slightly before serving with yoghurt.