My strawberry plants are finally slowing down at last after a bumper season – that was a pleasant surprise, as I had never grown strawberries before and the slugs kindly left them alone (mostly). 😃
Six little plants bought from my local supermarket last year have produced several kilos of delicious fruit.
In addition, the wild strawberries in my Herb Bed have also produced more fruit than ever before. (The smell is heavenly!) We have been eating both the cultivated and wild fruit fresh every day, and have had strawberry ice cream and strawberry flan too. And (since strawberry season as usual coincided with some very hot weather!) several vacuum-sealed bags are in the freezer awaiting cooler weather for making jam.
I am sharing my sponge flan recipe with you because it is not only extremely quick and simple to make, it is also perfectly ‘spongy’ and vegan too!
I think the original was on a supermarket website, but here is my version:
Vegan Sponge Flan
- 225g (1 4/5 cups) plain flour
- 1tsp baking powder
- 250 ml (1 cup) plant- based milk such as soya or almond
- 6 tbsps neutral tasting vegetable oil such as rapeseed or corn oil
- 125 to 150g (about 2/3 cups) sugar (depending how sweet the fruit topping will be)
- an optional dash of vanilla extract
Combine all ingredients with a food mixer. Pour into a greased and floured sponge flan tin. Bake at 180°C (350°F) for about 20-25 minutes. Turn out when cool and decorate with fresh strawberries or fruit of your choice. I also added a clear glaze – a ready made mix based on cornflour (e.g. Dr Oetker’s). 😃
Hope you are enjoying strawberry season too. What’s your favourite way to eat strawberries?