Prune flan recipe - Telegraph 250ml whipped cream, to serve for the pastry cream 300ml milk 70g caster sugar 40g plain flour for the sweet flan pastry 100g butter, softened 100g icing sugar 1 whole egg The night before, put the prunes in a saucepan, cover with water and add the tea bags. Boil for five minutes, then take the pan off the heat, cover and leave overnight. The next day, drain the prunes and stone them. Prepare the pastry cream: bring the milk to the boil. Beat the sugar with the egg yolk until pale, then mix in the flour. The mixture should be like very fine breadcrumbs. Gradually pour on the boiling milk, stirring continuously. Pour the mixture into a saucepan, heat it until it bubbles, then cook gently for five minutes, stirring all the time. Pour into a bowl, cover and leave to cool completely. To make the pastry, put the flour on the work surface and make a well in the centre. Put in all the other ingredients with a pinch of salt and mix gently with your fingertips, gradually drawing in the flour. When all the ingredients are mixed, work the dough harder with the heel of your hand. Roll the dough into a ball, wrap in a cloth and leave in the fridge for an hour before using. Line a 25cm flan dish with the pastry and prick the bottom with a fork. Put in the pastry cream and arrange the prunes on top; the case should be three quarters full. Bake for 30 minutes. Let the tart cool; serve with whipped cream. Drink choice Baron de Sigognac 10-year-old Bas-Armagnac, France £26.75, thewhiskyexchange.com. Matching spirits with food is in vogue, but I feel most matches fail, with the spirit too dominant. Prunes and Armagnac is an exception. Choose one like this complex 10-year-old and you will be rewarded with the fruity, earthy, sweet spirit merging seamlessly with the prunes.