Step-by-Step Cooking Solutions

1. Mix together the flour and sugar.

2. Melt the butter with the water over a very low heat until just melted. Pour into the flour mixture.

3. Stir to a paste with a wooden spoon.

4. Lightly press into a buttered 9-inch fluted, loose bottomed flan tin. Leave to cool in the fridge.

5. When cold, take out of the fridge and bake blind (no need for beans) until slightly brown.

6. Place cranberries into a pan and add two tablespoons water and 2oz sugar. Heat gently, stirring until the sugar is dissolved and the juices begin to run. Bring to a boil and boil rapidly until the cranberries have burst (5-8 minutes). Take off the heat and measure in the remaining sugar and butter.

7.  Stir to combine, and then leave to cool.

8. Whisk the eggs

9. Pour into the cranberry mixture.

10. Pour the lot into the pastry base

11. Bake for approximately 30 minutes at 170C.

12. Serve