Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 350F (180C) degrees.
In microwave oven or double boiler over simmering water, melt chocolate. Add butter and sugar and blend together until melted and dissolved. Allow to cool.
In a medium bowl combine flour bicarbonate, spices and salt.
Add the eggs, one at a time, to the chocolate mixture beating well between each addition. Beat in the vanilla extract
Slowly add the flour mixture and thoroughly combine. It will be a very wet mixture.
Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 45 -60 mins (loaf pans will take less time).
Transfer cake to a rack. Unmold after 15 minutes and let cool before pouring over ganache (just melt chocolate and stir in cream). Alternatively just dust with icing sugar if you like.
This sounds weird – pasta for a pudding – but it works really well. Maybe it’s the Italian equivalent of chocolate bread and butter pudding
INGREDIENTS
1tablespoon butter
5ounces ricotta
3large eggs, beaten
1 ½cups sugar
2 ⅓cups heavy cream
2 ⅓cups whole milk
2ounces bittersweet chocolate, cut into pieces
1tablespoon plus 1 teaspoon cocoa powder
½cup crème de cacao liqueur
2teaspoons vanilla extract
⅛teaspoon cinnamon
1 ½pounds fresh chocolate fettuccine (see below)
⅔cup shortbread or cinnamon cookie crumbs (optional)
Chocolate fettuccine
INGREDIENTS
4 egg
4tbsp cocoa
Strong plain flour to make upto 400g with the cocoa
Pinch of salt
Mix the flour and cocoa well and heap into the middle of the table. Make a well and add the eggs one by one. Think about breaking it into two piles, to keep it manageable.
Stir in the surrounding flour and bring it together an elastic dough. Don’t worry too much about bringing in all of the flour.
Work the dough until it’s smooth and elastic, then rest for 20 minutes.
Kneed the dough then run through a pasta machine or start to roll very very thin.
Cut into fettuccine strips.
PREPARATION
Preheat the oven to 350 degrees. Butter a 13-by-9-by-2 1/2 -inch baking pan. In a large bowl, whisk together the ricotta, eggs, sugar, cream, milk, chocolate, cocoa powder, crème de cacao, vanilla and cinnamon until combined.
Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes. Drain well and toss to combine with the mixture in the bowl. Pour into the greased baking pan. Top with cookie crumbs, if desired. Bake for 60 to 75 minutes, or until a knife inserted in the center of the pudding comes out clean. Cut into squares and serve warm.
Cooking the shiitake in cornflour gives a rich, meaty texture to a quick dish that packs a sweet and spicy finish
This recipe is so simple and quick, but looks as though it has taken ages to make. The mushrooms are cooked in cornflour, giving a rich, meaty and chewy texture. The sweetness from the caramelised fresh ginger and garlic, paired with the acidity of the rice wine vinegar and soy sauce, complements them perfectly. Add a kick of spice with sriracha hot sauce for a dish that is packed with flavour and incredibly satisfying.
240g shiitake mushrooms, thickly sliced 3 tbsp cornflour 2 tbsp groundnut oil ½ tsp water 1 tbsp sesame oil 2 garlic cloves, finely chopped 3cm piece fresh ginger, finely chopped 2 tbsp light brown sugar 4 tbsp dark soy sauce 2 tbsp rice wine vinegar 1 tsp sriracha, or to taste 1 spring onion, finely sliced 250g cooked basmati rice 1 tsp sesame seeds, to serve
Put the mushrooms in a bowl, sprinkle two tablespoons of the cornflour over the top and toss everything together with your hands, making sure the mushrooms are well covered. Pour the groundnut oil into a wok or pan and, once nice and hot, tip in the mushrooms and fry for four to six minutes, until cooked through and slightly crisp on the outside. Set aside.
Spoon the remaining tablespoon of cornflour into a small dish and mix with the water. Wipe the wok with kitchen paper and put it back on a low heat. Pour in the sesame oil, add the chopped garlic and ginger, and cook for about a minute to release the aromas. Sprinkle over the sugar and stir until caramelised – about two minutes more. Increase the heat slightly and pour in the cornflour mix, soy sauce and rice wine vinegar, then stir for another minute until the sauce has thickened slightly. Stir the sriracha into the sauce. Tip the cooked mushrooms back into the pan, stir for 1-2 minutes to warm through and cover in the sauce.
Serve the chewy mushrooms over hot basmati rice, garnished with the sliced spring onion and sprinkled with sesame seeds.
Larb is a salad from Laos in which the dressing is king. It’s rare for a dish to tick all the flavour boxes, but larb is sweet, sour, salty, bitter and has bagfuls of umami. Here, aubergine, which is baked until the flesh is soft and creamy, sits alongside sticky rice, and both act as perfect vehicles on which to transport the much punchier flavours of tamarind, soy, chilli and lime.
Aubergine larb with sticky rice and shallot and hazelnut salad
You can speed up this recipe by juggling what you cook and when – for example, while the aubergines are baking and the rice is cooking, start on the salad and dressing.
Prep 15 min
Soak 30 min
Cook 1 hr
Serves 4
350g glutinous rice,
For the larb 4 small to medium aubergines (around 250g each) Rapeseed oil Salt 2 tbsp palm sugar 2 tbsp lime juice 2½ tbsp soy sauce 2 tsp tamarind paste 1½ bird’s eye chilli, very finely chopped For the salad 3 tbsp rapeseed oil 200g shallots, peeled, halved lengthways and finely sliced Scant ½ tsp salt 40g ground hazelnuts (just pop them in a food processor or spice grinder, use peanuts if you’re not allergic) 1 large handful coriander, finely chopped 40 Thai basil leaves, finely chopped ½ red bird’s eye chilli, minced 1 tbsp lime juice
Heat the oven to 200C/390F/gas 6. Cover the rice with cold water and leave to soak for 30 minutes.
In the meantime, cut the aubergines in half lengthways and score a criss-cross pattern on the cut sides. Brush all over with oil and put cut side up on two baking sheets. Bake for 20 minutes, brush the cut side with more oil and bake for another 20-25 minutes, until creamy inside.
Meanwhile, make the rice and the salad. Drain the rice, put it in a pot, cover with 520ml water and add half a teaspoon of salt. Bring to a boil, then turn down the heat to its lowest setting and simmer for 15 minutes, until all the water has evaporated and the rice is cooked. Cover with a lid, and leave to stand for at least 10 minutes.
To make the salad, heat the oil in small frying pan on a medium flame and, when hot, fry the shallots until brown and crisp, around 20 minutes. Take off the heat, stir in the salt, ground nuts, herbs, chilli and lime juice, then taste and adjust the lime, chilli or salt as you wish.
To make the larb dressing, put the palm sugar, lime juice, soy sauce, tamarind paste and chilli in a small saucepan with eight tablespoons of water. Heat, stirring, until the sugar melts, then take off the heat, taste and add up to half a teaspoon of salt, if need be.
To serve, put a flat mound of rice on each plate, layer over two aubergine halves, pour on the dressing and sprinkle the salad on top.
A fudgy, light mix of caramel and meringue, studded with toasted nuts and fruit
Nougat is basically a caramel whisked into egg white. Once you’ve got the hang of it, you can customise it with all sorts of flavours: different dried fruits, nuts, orange zest and spices. Go and experiment. You will need a sugar thermometer for this.
Prep 10 min
Cook 25 min
Serves 4-6
40g hazelnuts 40g almonds 50g dried apricots 50g dried cherries 1 large egg white 250g granulated or caster sugar 50g golden syrup 50g honey
Roast the nuts at 200C/390F/gas 6, for six to eight minutes, until browned. Chop the dried apricots the same size as the dried cherries.
Have the egg white ready to whip in the bowl of a stand mixer. Put the sugar, syrup and 100ml water in a pan, and heat over a medium flame, stirring gently to dissolve the sugar. Brush down any sugar crystals from the side of the pan with a wet pastry brush.
Once the mixture starts to boil, stop stirring ( the sugars may recrystallise if you do). Continue to boil until it reaches 145C.
Take the pan off the heat and pour in the honey. Swirl it around the pan until evenly mixed, then return to the heat. The mixture will bubble up; continue to heat for a further few minutes until it’s back to 145C.
Meanwhile, turn the stand mixer on high to whip the egg white to stiff peaks. Turn off the mixer, pour a little of the molten sugar into the egg foam and pulse for a few seconds until mixed, then repeat, adding a little sugar syrup at a time, until you’ve used it all up. Continue to whip on high for two minutes, until it starts to thicken, then stir in the nuts and fruit.
Pour out on to a sheet of greaseproof paper, spreading it out into a roughly rectangular shape. Top with another sheet of paper, then roll into a 2cm-thick slab.
Once completely cooled, peel off the paper and use a sharp knife to cut into strips.
After a tennis match, the Home team provides a meal for the 12 people who have played. Since our club is tiny and comes without a kitchen, we all take some food along and essentially have a picnic afterwards.
So looking forward to the next match, I’m thinking that we’ll have something along the following:
Puff Pastry Tart – essentially an assemble job with tomato sauce, pesto and antipasti leftover from the weekend
Potato and leek frittata – basically the stuff you find at the bottom of your fridge and cupboards
Green salad (probably Nigel Slaters, fennel salad with parmesan dressing)
Tabbouleh, though maybe using quinoa rather than cracked wheat because I’ve got some cooked lying around in the fridge.
And someone will bring along either bread and butter, a fruit salad or pre-prepared desert like tiramisu, whilst another will bring wine and beer to the party.
& even though it’s all very simple and easy to make it will taste brilliant after three hours playing tennis.
A recipe for when you buy mooli, a large radish, and then forget why OR having any number of bags of radish at the bottom of the fridge or fresh picked from the garden. Peppery radishes bring freshness to a herb and sumac salad
Radishes are at their best now. They are, of course,perfectly fine when simply salted and dipped in butter, but they can also carry a salad with a bit of bite.
Radish, sumac and herb salad (pictured above)
You can use a mandoline or food processor to speed up the radish chopping. A mixture of honey and balsamic vinegar will stand in for the pomegranate molasses if you can’t get hold of it.
Prep 15 min
Serves 4-6
500g radishes either standard or include some mooli A few ice cubes
1-2 large oranges (optional) 3 tbsp pomegranate molasses 1 tbsp extra-virgin olive oil 1 small clove garlic, peeled and finely chopped 2 tsp sumac Salt and black pepper 1-2 springs mint, leaves picked and roughly chopped 1 small bunch parsley, leaves picked and roughly chopped
Cut the radishes from their tops and wash both well, picking out any wilting or yellow leaves. Slice the radishes finely, with a mandoline if you have one, and put in a bowl of cold water with the ice, so that they crisp up.
Roughly chop about half the radish tops, keeping the others in the fridge to use another day.
In a small bowl, mix the pomegranate molasses with the oil, garlic and sumac, and add a good pinch of salt and pepper.
When you are ready to eat, drain the radishes and pat dry, then put in a large bowl with the chopped radish tops and herbs. Pour over the dressing and toss, seasoning to taste with salt and pomegranate molasses. Serve immediately.
I have not been a great fan of noodles cold in salads but feel like giving it a go. A quick search has highlighted a few recipes, so I’m going to work my way through them to decide which ones are keepers and which are not.
The main difference between all of them is the dressing flavours, so the four salads below basically have a combinations of noodles/vegetables/nuts or seeds with dressing:
tamarind & maple syrup sweet/sour dressing
lime and soy dressing
lime, ginger, tahini dressing
lime, soy, vinegar dressing
I imagine that the far-east source of most noodle dishes accounts for the dominance of lime as a sour flavour.
The European equivalent of noodles, Italian pasta, appears in salads in smaller shapes usually and with traditional European dressing flavours of vinegar or lemon and a good olive oil and I’m left wondering why that combination of dressing flavours feels so wrong for noodles or spaghetti.
But they do: I’m certainly not ready to go there yet.
And part of me is wondering whether I could just use the dressing from an earlier hot noodle dish (with fried aubergines) which is based around mirin vinegar and soy. Maybe with a collection of fresh or quickly stir fried baby vegetables such as sweetcorn, sugar snaps and either peas or baby broad beans.
I’m going to start with this Yotam Ottolenghi:
Crunchy noodle salad with mushroom and hazelnut laab (pictured above)
This is a vegan take on laab, an aromatic mincemeat salad from Laos, with added rice noodles to create a fresh dish that is rich and complex enough to make a meal by itself. If, unlike me, you don’t have an allergy to the beggars, you can substitute peanuts for the hazelnuts
Prep 15 min
Cook 35 min
Serves 4
25g basmati rice 200g vermicelli rice noodles 120ml groundnut oil 600g chestnut mushrooms, finely chopped (by hand or in a food processor) 120g raw hazelnuts, lightly roasted and finely chopped 1 tsp red chilli flakes 75ml soy sauce (or fish sauce, for a non-vegan dish) 75ml lime juice (ie, from 4-5 limes) 300g french beans, trimmed and cut in half widthways ½ large cucumber, quartered lengthways, deseeded and cut into 2mm-thick slices on an angle 2 red chillies, deseeded and cut into 5mm-thin strips ¼ red onion, peeled and thinly sliced 5g mint leaves 5g Thai basil leaves 10g coriander leaves 60ml tamarind concentrate (good-quality ready-made or make your own from pulp) 60ml maple syrup Salt
Toast the rice in a dry small frying pan on a medium heat for 10 minutes, tossing frequently, until golden. Take off the heat and, once cool, grind in a mortar to a fine powder.
Put the noodles in a heatproof bowl, top with a litre of boiling water, cover with clingfilm and leave to soften for 10 minutes. Drain, run under cold water, then drain again.
Heat two tablespoons of the oil in a large saute pan on a medium-high flame. Add the mushrooms (they will pretty much fill up the pan) and cook for 10 minutes, stirring occasionally, until all the liquid the mushrooms produce has cooked away and the mushrooms are beginning to colour. Add the nuts and chilli flakes, cook for two minutes, then, off the heat, stir through the ground rice and two tablespoons each of soy sauce and lime juice. Leave to cool.
Meanwhile, bring a small pot of water to a boil. Add a teaspoon of salt, followed by the beans, and boil for just two minutes. Drain and run under ice-cold water, to stop them cooking more.
In a large bowl, toss the drained noodles with the beans, cucumber, chilli, onion, three-quarters of the herbs and a quarter-teaspoon of salt.
In a separate bowl, whisk the tamarind, maple syrup, remaining three tablespoons each of lime juice and soy sauce, and 90ml groundnut oil. Pour half of this dressing over the salad and the rest over the laab. Divide the laab between four bowls, spreading it out, then top with the noodles so the laab can still be seen around the edges. Sprinkle with the remaining herbs and serve.
And then there is this recipe by Nigel Slater:
Noodle salad with sprouted beans and cashew nuts
Use whatever noodles you have around for this crisp, light salad. I have suggested brown rice noodles but only because that is what I had in the house. & again, allergies permitting substitute peanuts for the cashews. The dressing is at its most refreshing when sharp, sweet and hot, but tweak it to your liking, adding more palm sugar or lime juice as you wish.
Serves 4 sprouted mung beans 100g carrot 1 medium-sized brown rice noodles 100g cucumber 1 medium-sized coriander a large handful mint leaves 15 pak choi 2 crisp, juicy heads roasted, salted nuts 40g
For the dressing limes juice of 2 light soy sauce 2 tsp palm sugar 2 tsp small hot red or green chilli 1 garlic 2 small young cloves
Rinse the mung beans under icy-cold running water and drain. Scrub the carrot, slice thinly lengthways, then into matchstick-size strips. Pour boiling water over the noodles and leave to soak for 10 minutes till swollen and tender. (Check the cooking instructions on the packet depending on the noodles you are using.)
Lightly peel the cucumber, then slice in half from stalk to tip, scrape out the seeds and core with a teaspoon and discard them. Cut the cucumber into pencil-thick slices. Remove the leaves from the coriander, leave any small ones whole, and roughly chop the larger ones. Do the same with the mint leaves. Shred the pak choi.
Toss the mung beans, carrot, cucumber, pak choy and herbs together. Drain the noodles and toss with the vegetables and herbs.
Make the dressing: mix together the juice of the limes, the light soy and sugar. Finely chop the red chilli and add to the dressing. Peel, smash, then finely chop the garlic. Toss the dressing, vegetables, herbs and noodles together. Finally, coarsely chop the nuts and scatter over the salad.
And then there is Thomasina Mier’s recipe:
Soba noodles with crisp rainbow vegetables and a spicy sesame seed dressing
This riotously bright salad is crunchy, light and, with its flavour-packed dressing, intensely savoury, making it the perfect salad to brighten up a day. A ribbon peeler or mandoline will help with the prep enormously. Instead of nuts, it uses seeds to introduce and element of crunch Serves six.
200g soba or glass noodles 50g frozen soya beans 1 tbsp sesame oil 2 carrots, peeled, then grated or cut into thin ribbons 150g red cabbage, finely shredded 100g mooli or radishes, cut into matchsticks or thin slivers 1 green apple 3 spring onions, finely sliced 1 small bunch coriander, roughly chopped 1 handful mint leaves, roughly torn 1 handful basil leaves (or more coriander), roughly chopped 40g toasted sunflower seeds 25g toasted sesame seeds (a mixture of black and white looks good), to serve
For the dressing 1 thumb-sized chunk fresh ginger, peeled ½ garlic clove 50g tahini Juice of 1 lime 1 tbsp sriracha (or your favourite style of chilli sauce) 1 bird’s-eye chilli, stalked removed (optional) 1 tbsp soy sauce 1 tbsp demerara sugar (or honey)
3 tbsp sesame oil 25ml water
Cook the noodles in boiling water according to the packet instructions, and add the soya beans for the final minute of cooking, to blanch. Drain and rinse under cold water until cool and no longer clumping together, then put in a large salad bowl and toss with a tablespoon of sesame oil to coat (this will help keep the noodles apart).
Add the carrots, red cabbage and mooli or radishes to the bowl. Peel, core and finely shred the apple directly into the bowl, then add the spring onions and coriander. Add the picked herb leaves and pop the bowl in the fridge while you get on with the dressing (covered, if you’re not eating straight away).
Roughly chop the ginger, put it in a food processor with the garlic and tahini, and blitz until finely chopped. Add the lime, sriracha, chilli (if using), soy sauce and sugar, and blitz again. With the motor running slowly, add the sesame oil bit by bit, followed by the water, and process until the dressing is the consistency of double cream. If the dressing looks as if it has split, put a tablespoon of tahini in a bowl, then slowly whisk in the split dressing – it should quickly come back together. Toss the dressing through the salad and season to taste; it may need more lime juice. Scatter the sesame seeds on top and serve.
And finally a recipe from Meera Sodha which has a more pickled sour dressing:
Vegan Spring vegetable bun cha with tofu and soy-pickled cabbage
This Vietnamese bun cha is all about the dressing, also used to pickle the cabbage. The beancurd can be fried in slices if plated up or cubes if used as a central salad to be served at the table.
Prep 20 min
Cook 35 min
Serves 4
For the soy-pickled cabbage 150g red cabbage, finely shredded 1 tbsp rapeseed oil 2 garlic cloves, peeled and cut into paper-thin slices 1 bird’s eye chilli, cut into paper-thin slices 100ml soy sauce 2 tbsp lime juice 2 ½ tbsp caster sugar 1 tbsp white-wine vinegar
For the tofu 400g extra-firm tofu Rapeseed oil Salt and pepper
For the spring veg and noodles 1 onion, peeled and finely sliced 1 red bird’s eye chilli, finely chopped 1.5cm piece ginger, peeled and grated 2 garlic cloves, peeled and minced 14 spring onions, thinly sliced 150g frozen petit pois, defrosted 150g frozen broad beans, defrosted ½ tsp salt 200g watercress leaves or spinach, chopped 250g rice vermicelli noodles
To garnish 1 handful salted nuts, smashed 1 handful coriander leaves, chopped 1 handful mint leaves
Put the cabbage in a medium-size heatproof bowl. Heat a tablespoon of oil in a small saucepan over a low heat and, when hot, add the garlic and chilli. Stir-fry for a minute, then add the soy sauce, lime juice, sugar, vinegar and eight tablespoons of water. Bring to a boil, take off the heat and pour over the cabbage.
Lightly press the tofu block between your palms to extract as much water as possible, then cut into 12 or so 5mm-thick slices. Heat two tablespoons of oil in a nonstick frying pan on a medium heat, then lay in the tofu slices (in batches, if need be), season the tops with a big pinch of salt and pepper, and leave to fry undisturbed for four to six minutes, until a crust starts to form. Turn the tofu, season again and fry until crisp and golden on the flip side, too (add more oil, if need be). I have been known to deep fry the tofu. Transfer to a plate lined with kitchen towel.
In the same frying pan, heat a few tablespoons of oil on a high heat, then fry the onion hard for five minutes, so the edges brown but it’s still juicy. Add the chilli, ginger, garlic and spring onions (reserve a handful to decorate), and fry for six minutes, until soft. Add the petits pois, beans and salt, stir-fry for two minutes, then add the watercress. Briefly mix to wilt, then turn off the heat.
Boil the kettle, soak the noodles according to the packet instructions, then drain, refresh and drain again.
Divide the noodles, tofu and veg between four bowls. Put a little cabbage in each bowl, then pour its pickling liquid over the top. Garnish with smashed peanuts, herbs and the reserved spring onions, and serve.
For some people lasagne will always involve some minced meat and that’s fine. In our house we normally use a meat substitute with the kids, but obviously you can ring the changes with different vegetables (mushroom/spinach springs to mind) but this recipe is useful because it substitutes lentils for the meat.
It tastes different, but in many ways, for many vegetarians it’s a benefit to avoid meat substitutes.
Prep 15 min
Cook 40 min
Serves 6
400g tomato passata 2 tbsp extra-virgin olive oil Salt and black pepper 2 garlic cloves, peeled and chopped 1 good pinch dried chilli 1 x 400g tin/packet cooked puy lentils 50g black olives, stoned and chopped 2 tbsp capers Zest of 1 lemon 1 large handful basil leaves 250g lasagne sheets 2 x 125g balls mozzarella
Heat the oven to 200C/390F/gas 6.
In a large bowl or jug, mix the passata with the oil, half a teaspoon of salt, garlic, chilli, lentils, olives, capers and lemon zest. Tear in half the basil leaves.
Spoon a quarter of the sauce into an ovenproof dish roughly 20cm x 30cm, tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers.
Finish with a final layer of sauce, then tear over the second ball of mozzarella, sprinkle with salt and pepper and the remaining basil, and drizzle with a little more olive oil.
Bake for 30-40 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix it with lemon, cider vinegar, mustard and extra-virgin olive oil, and toss through a bowl of green leaves).
Flan is the Spanish-speaking world’s answer to creme caramel. Custard is a tricky thing to get right at the best of times but you can cheat by putting all the custard ingredients in a blender and blitzing them for 30 seconds: even a trained patissier wouldn’t be able to tell the difference. You can use orange instead of tangerine, though the latter tastes rather good.
Prep 10 min
Cook 1 hr 10 min
Setting 3 hr+
Serves 6
100g caster sugar 1 tbsp tangerine juice
For the custard 1 ancho chilli (you want 18g, so you may need only ¾ of a chilli), soaked in boiling water for 10 minutes 270g condensed milk 100ml double cream 400ml whole milk 3 eggs 1 tsp vanilla bean paste or essence 1 tsp grated tangerine zest 1 generous pinch flaked sea salt
Heat the oven to 150C/300F/gas 2. Put a 20cm x 20cm nonstick square tin (or a similar sized ovenproof dish) in the oven to warm; make sure the tin isn’t spring-form, though, because you don’t want the caramel to escape.
For the caramel, put the sugar in a large pan on a medium heat and cook for about eight minutes: resist the urge to stir, and instead swirl the pan around until the sugar has melted. Continue swirling slowly until the sugar turns a dark amber, then quickly take the tin from the oven and pour in the caramel, tilting the tin as you go so it covers the base evenly. Leave the caramel to set while you make the custard.
Take the chilli from its soaking water and squeeze out any liquid. Discard the stalk, put the chilli, seeds included, and all the other custard ingredients in a blender and blitz on high speed for about 30 seconds, until well combined.
Tap the base of the caramel tin to check it has set (if it hasn’t, leave it a little longer), then pour in the custard through a mesh sieve, to catch any larger bits of chilli.
Gently lift the tin into a larger, high-sided baking dish and put in the oven. Carefully pour boiling water into the larger dish to come halfway up the sides of the tin, then bake for 40-50 minutes, until the surface is set and golden-brown, but the flan still has a good wobble to it (it will set more in the fridge). Lift the flan out of its water bath, leave to cool slightly, then refrigerate for at least three hours.
Take the flan out of the fridge half an hour before you want to eat it. To serve, run a knife around the edge of the flan to release it, and place a lipped plate larger than the tin on top of the flan tin. Holding both the plate and the tin together, quickly flip the whole thing over and gently lift off the tin: the flan should release itself on to the plate. Drizzle the tangerine juice over the top and serve at once.
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