Ready in 2 hours
This dessert looks very impressive when finished and tastes good too. If can be served with ice cream or cream on the side.
"This went down really well with the ladies on my pottery course end of term party and now they all think I'm a much better cook than I actually am! Thanks!"
Prepare as directed on packet, pour mixture into a 10" Sponge Flan tin with raised base. Cook approx 20 to 25 mins at 180C/350F.
While cooling on wire rack spread with apricot conserve (usually warm the conserve in microwave for 10-20 seconds to make spreading easier).
When cake completely cool make up custard powder in microwave with the milk. Custard needs to be thick, so it will set firm. Pour custard over top of flan. While you are making custard let the apricots drain well (I usually pat dry with a paper towel after draining). Decorate top of flan with apricots, strawberries and kiwi fruit or fruits of choice.
Warm apricot conserve and brandy in saucepan till conserve is thin, then brush sides of flan and top of the fruits with the glaze.