Instructions: Rub butter into flour and stir in the sugar. Bind together with 2 to 3 tbsp of water. Roll dough to line a 340 x 110mm tranche tin.

Toast the hazelnuts and pecans until lightly browned on a baking tray towards the top of the roasting oven.

Cool and chop roughly.

Cream the butter and sugar stir in chopped nuts the finely grated lemon rind 2 tbsp of the lemon juice and the beaten egg.

Beat in the cream.

Pour into the flan case and arrange whole nuts on top.

Bake on the floor of the roasting ovenfor 25 to 30 minutes until set.

Brush flan evenly with warm apricot jam.

An ideal winter pudding for nut lovers this flan is made in a tranche tin. It is easy to slice making it particularly useful for the buffet table.

Serves 6

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