For 6 portions you need:

  Biscuit crumb pastry

12 oz. digestive biscuits
6 oz. butter
3 tablespoons honey OR golden syrup

  For the filling:

3-4 ripe pears
little lemon juice
1 can mandarin oranges
8 oz. strawberries

  For the glaze:

3 tablespoons honey OR golden syrup
1 tablespoon castor sugar
1 tablespoon syrup from canned oranges
 

1. Crush the biscuits with a rolling pin between pieces of greaseproof paper.
2. Melt the butter in a large saucepan, cool, and stir in crumbled biscuits with the honey or golden syrup.
3. Turn into a shallow pie plate, press mixture on to the bottom and around the side of the dish.
4. Place in a cool place for 20-30 minutes to cool and harden.
5. Peel and core the pears, sprinkle with a little lemon juice to keep colour.
6. Neatly arrange alternate pear and mandarin slices around edge of flan.
7. Fill centre with whole strawberries.
8. Combine honey or golden syrup, sugar and syrup from oranges in a saucepan and heat gently until castor sugar has dissolved.
9. Spoon carefully over the fruit.
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