Blackcurrant and Almond Chocolate Flan

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a flan which you can make in summer with fresh blackcurrants using the easy chocolate cake recipe – if is easy to make and the sharp taste of the blackcurrants is wonderful combined with the chocolate. It is a luxurious and mouthwatering looking pudding.


  • 6 oz chocolate cake mixture (175 g)
  • oz flaked almonds (40 g)
  • ½–¾ lb fresh uncooked blackcurrants, sprinkled with caster sugar (225–350 g)
  • ¼–½ lb redcurrant jelly (110–225 g)


Make up the cake mixture and spread into a buttered 9–10 in (23–25.5 cm) flan dish (the china fluted ones are good for this). On top of the cake mixture arrange half the almonds, then the blackcurrants (sprinkled with caster sugar) and finally the other half of the almonds. Put in the centre of the oven Gas 3 (325°F/160°C) and bake for about 1¼–1½ hours until firm to touch in the middle. Melt the redcurrant jelly in a pan and use it to glaze the top of the flan – a pastry brush is useful to spread it all over as you pour it on. Cool and serve with cream.


You can make another version of this lovely pudding by baking the cake mixture in a ring mould tin. When you turn it out melt some redcurrant jelly and (using a pastry brush) brush the cake all over with it to glaze. When cool, fill the middle with fresh whipped cream and, if it’s summer, with soft fruit. In winter you can use stewed, drained, dried apricots, drained tinned cherries, or frozen raspberries.