Pastry base
6oz (150g) plain flour
3oz (75g) margarine
loz (25g) castor sugar
1 egg
 or 6 oz (150g) Short crust pastry with no sugar or egg

Filling:-
4oz (100g) margarine
4oz (100g) castor sugar
1 egg
3oz (75g) semolina (or ground rice)
2oz (50g) glace cherries
3oz (75g) raisins
4 oz (100g) bought marzipan
Icing sugar

Method Base
Place an 8" (20cm) fluted flan ring on a baking sheet.
Place flour, margarine, sugar and egg in a bowl.
Mix together with a fork to form firm dough.
Turn out onto a floured board and knead until smooth.
Roll out pastry to a circle 1½ in. (4cm) larger than the flan ring. Support pastry on a rolling pin and lift onto the ring.
Press pastry into flutes with fingers. Roll off surplus pastry with rolling pin.
Press flutes again. Chill the pastry for 20 minutes.
Filling
Place margarine, castor sugar, egg and semolina in a bowl.
Beat with a wooden spoon until soft and creamy.
Cut cherries into quarters and add to bowl with raisins.
Roughly chop marzipan, and fold into mixture with a metal spoon.
Spread mixture in pastry flan case, level with back of spoon.
Baking
Bake in centre of preheated oven (40OF/200C/Gas 6) for 20 minutes. Reduce oven temperature to 350F/180C/Gas4 and continue cooking for 20-25 minutes until filling is set and well browned.
Leave to cool in ring for 5 minutes, then remove ring and slide flan onto a cooling rack.
When cold sprinkle liberally with sifted icing sugar. Makes 6-8 portions

Note: This flan will keep fresh for a week or more if well wrapped in foil. Alternatively, store in the freezer.