Packet of Short Crust Pastry
10 oz Dark Muscavado Sugar
14 oz Tin of Evaporated Milk
(1) Roll out the pastry and line an 8 inch fluted flan tin, then bake blind for about 10 minutes in a hot oven.
(2) Remove from oven and allow the flan base to cool.
(3) Whisk together the sugar and evaporated milk, then pour the mixture into the flan base and bake for a further 10 minutes.