Ingredients

• 10 ozs soft dark brown muscovado sugar
• 14 ozs tin of evap milk

Method

1. Line a 10" flan tin with rich short crust pastry. Bake blind.
2. Whisk 10 ozs soft dark brown muscovado sugar with a 14 oz tin of evap milk until very thick and creamy.
3. Pour into flan case and bake in a hot oven for 10 mins.

Notes