Mock Apricot Flan

During the war, only limited produce could be brought from overseas which meant people had to alter their recipes to use local, seasonal produce. With access to luxury, foreign fruit such as apricots diminished, British produce took its place in sweet and savoury dishes alike. In this recipe, grated carrot was used as a substitute for apricots, which may seem like an odd choice of substitute in a sweet flan, but we are quite accepting of carrot cake! Serve with mock cream.


450g young carrots

A few drops almond essence

4 tbsp plum jam

6 tbsp cold water

450g shortcrust pastry

2 tsp more jam (if it can be spared!)



  1. Preheat the oven to 190’C
  2. Line a 9-inch flan dish with the pastry, and neaten carefully
  3. Prick the pastry base with a fork, add greaseproof paper and baking beans
  4. Blind bake the pastry for 15 minutes
  5. Remove the paper and beans, and then return to the oven for 5 minutes more
  6. Leave to cool
  7. Whilst the pastry cools, wash and dry the carrots, then grate them into a saucepan
  8. Add the jam, essence and water to the pan and stir to combine
  9. Heat the mixture over a low heat and stir regularly
  10. Once a pulp forms, remove from the heat and pour over the pastry case
  11. Top with a little more jam if available

You can find the original recipe here alongside some personal accounts of rationing and the war.