Using the Freezer in July

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Fruits make lovely summer desserts and you’ll find you can serve them in a variety of ways. The sponge flan freezes very well, like all cake mixtures. Make two or three and freeze them unfilled. An hour’s thawing at room temperature and they are ready to fill and serve. Single sponge layers can be used as a base for baked Alaska. Layers split and filled with fresh raspberries and sweetened whipped cream can be kept as an excellent standby sweet in the freezer. Dust with icing sugar and serve as a dessert. Frozen ready-baked flan cases made using a rich flan crust are marvellous for all summer open fruit flans. Bake following instructions and freeze over-wrapped in a freezer bag when quite cold.