I've got a craze for making sponge fruit flans lately. Our favourite is raspberry, I buy the bags of frozen rasps from the supermarket, not very expensive.
But I haven't yet found a good way of thickening the fruit and juice after cooking it. So it runs out of the bottom of the sponge base.
I've tried fruit flan topping powder mixed in, and agar agar,but no success. We only eat veg. gelatine (agar agar, I think.)
Do you think cornflour would work? Or would it be too solid?
Baby Reindeer - anyone watched it?
Alphabetical girls and boys names January 2024