Ingredients

• 1 digestive biscuit flan case, prepared
• 1 small can evaporated milk, chilled for 2 hours
• 1 strawberry jelly, broken up
• 6 tablespoons water
• ½ pint double cream, whipped until peaking
•   strawberries, wiped and hulled

Method

1. Prepare a digestive biscuit flan case.
2. Chill a small can of evaporated milk for 2 hours.
3. Break up a strawberry jelly tablet and melt it in 6 tablespoons of water in a small saucepan. Make up to ½ pint with cold water and chill until syrupy and beginning to set.
4. Whisk the evaporated milk until very thick and foamy, then whisk in the syrupy jelly.
5. Pour the mixture into the flan case and leave to set.
6. Wipe and hull the strawberries. Whip ½ pint double cream until peaking.
7. Spread one-third of the cream over the surface of the strawberry chiffon flan. Arrange strawberries on top of the flan in order.
8. Put the remaining cream into a piping bag fitted with a nozzle and pipe around the edge of the flan. Chill for 2 hours before serving.

Notes