Apricot and Ginger Flan Recipe

175 g ginger biscuit (cookie) crumbs
50 g butter, melted
205 g apricot pie filling
170 ml/1 small can of evaporated milk, chilled
Halved glace (candied) cherries and angelica leaves, to decorate

Method:

Mix the biscuit crumbs with the butter and press into the base and sides of an 18 cm/7 in flan tin (pie pan). Chill until firm. Puree the pie filling. Whisk the evaporated milk until thick and foamy. Gradually whisk in the puree and spoon into the flan case (pie shell). Decorate with halved glace cherries and angelica leaves and chill until ready to serve.