Bramasole

Caribbean fruit flan

115g butter, softened.
115g caster sugar.
2 large free-range eggs.
115g self-raising flour, sifted (you may need a bit extra).

3- 4 mangoes, peeled, stoned and sliced.
4 passion fruit, halved.
16 strawberries, hulled and halved.
79g sachet quick set jelly.
300ml double cream.
1 tbsp icing sugar.
1 tbsp thick coconut milk.

1. Preheat the oven to 190°C/Gas 5. Lightly butter a 23cm round sponge flan tin. In a large bowl, cream together the butter and sugar until pale and creamy. Beat in the eggs one at a time. Add a tablespoon of the flour if the mixture starts to curdle.

2. Fold in the rest of the flour using a large metal spoon. Pour the mixture into the flan tin and bake in the centre of the oven for about 20 minutes or until the cake is risen and pale golden brown. It should spring back when pressed gently with a finger. Remove from the oven and turn out of the tin after 10 minutes. Leave to cool on a wire rack.

3. Place the cold sponge on a large serving plate and fill with the fresh fruit, scooping out the passionfruit pulp with a teaspoon. Make the jelly according to the packet instructions and pour over the fruit. Chill for at least 15 minutes until set. Whip the cream with the icing sugar and coconut milk until thick. Serve with the fruit flan.

Please note this recipe is the contestant’s own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.