Raspberry Buttercrisp Flan Recipe

50 g/2 oz butter
50 g/2 oz icing (confectioners) sugar
30 ml/2 tbsp golden (light corn) syrup

100 g/4 oz/2 cups crisp rice cereal

Oil, for greasing
225 g/8 oz raspberries
45 ml/3 tbsp redcurrant jelly (clear conserve)
15 ml/1 tbsp water
A little whipped cream, to decorate

Method:

Melt the butter in a large saucepan and stir in the sugar and syrup. Remove from the heat and mix in the cereal until completely coated. Oil an 18 cm/7 in flan ring and set on a serving plate. Press the cereal mixture into the base and sides of the flan ring. Leave to cool.

Remove the flan ring. Pile the raspberries into the centre. Melt the redcurrant jelly with the water and lightly brush all over the surface of the fruit to glaze. Chill for at least 30 minutes. Decorate with a little whipped cream just before serving.