Rum and Raisin Flan Recipe

100 g/4 oz raisins
30 ml/2 tbsp hot water
Rum essence (extract)
1 sachet of chocolate blancmange powder
600 ml/1 pt milk
18 cm/7 in sponge flan case
Aerosol cream
Grated chocolate, to decorate

Method:

Put the raisins in a bowl with the hot water and add rum essence to taste. Leave to soak for 1 hour. Meanwhile, make up the blancmange with the milk according to the packet directions. Add the soaked raisins. Taste and add a little more rum essence, if liked. Place the sponge flan on a serving plate. Spoon in the blancmange mixture. Chill until set. Just before serving, add swirls of aerosol cream and sprinkle with grated chocolate. Serve immediately.