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