Blackcurrant season

One of our projects for this week is to pick all the blackcurrants in our garden before they begin to rot and decompose! My intention is to accumulate a vast array of bottles and jars for jam and juice-making to be stored in the cellar for the autumn months, but for now settled with trying out a recipe, which proved yummy! The thick natural yoghurt piled on top of the berries before throwing the pie in the oven made it succulently creamy without being the least bit sickly:

Blackcurrant flan


180g plain white flour
90 g granulated sugar
1,5 tsp baking powder
60g margarine
2 egg whites
1 tsp vanilla essence
675 g blackcurrants

For the topping:

2 tbsp plain, white flour
500g natural yoghurt
1 egg, lightly beaten
125g granulated sugar
2 tsp grated lemon or orange rind
1 tsp vanilla essence

1. In food processor or mixing bowl, combine flour, sugar, baking powder, margarine, egg whites and vanilla essence, mix well.
2. Press into bottom of 25cm cake tin or flan dish.
3. Sprinkle with blackcurrants.
4. For the topping: in a bowl, sprinkle flour over yoghurt. Add egg, sugar, rind and vanilla essence; mix until smooth. Pour over blackcurrants.
5. Bake in 180C oven for 60 to 70 minutes or until golden. Serve warm or cold.