Divine chocolate fudge flan recipe
Transform simple ingredients with this tasty chocolate recipe for a tasty flan made with a digestive biscuit base topped with muscovado sugar, cocoa powder, flour and milk. Created for Divine by renowned food writer Sue Ashworth.
Serves 6-8 people. Suitable for vegetarians.
Pre-heat your oven to 190°C (375°F) or Gas Mark 5.
- 150g (6oz) butter
- 100g (4oz) digestive biscuits, crushed
- 100g (4oz) muscovado sugar
- 150g (5oz) self-raising flour
- 25g (1oz) Divine Cocoa Powder
- 150ml (1/4 pint) milk
- To decorate: 100g Divine White Chocolate, broken into pieces
Melt 50g (2oz) of the butter in a saucepan. Remove from heat and stir in the crushed digestive biscuits. Tip them into a 20cm (8 inch) flan tin or dish and press them evenly over the base. Chill for around 10-15 minutes.
Meanwhile, beat the remaining butter with the sugar until smooth and creamy. You can use dark or lighter muscovado sugar depending on your taste! Sift in the flour and cocoa powder and fold in with a metal spoon.
Stir in the milk, then spread the mixture across the biscuit base.
Bake for 35-40 minutes until firm. Allow to cool, then melt the white chocolate in a small bowl placed over a pan of gently simmering water. Using a teaspoon, drizzle the chocolate over the surface.
Serving idea: Drizzle the melted white chocolate over the flan and sprinkle with a little Divine cocoa powder. Garnish with fruit, chocolate – whatever takes your fancy!