Mary Berry’s Sponge Fruit Flan is a delightful and light dessert that combines a soft, airy sponge with a medley of fresh fruits. This flan is not only visually appealing but also a treat for the taste buds, making it perfect for any occasion. Whether you’re hosting a summer gathering or simply want to indulge in a sweet treat, this recipe is sure to impress.

Mary Berry’s Sponge Fruit Flan Overview

Mary Berry’s Sponge Fruit Flan is a delightful dessert that features a soft, airy sponge cake base topped with a medley of fresh fruits and a light whipped cream layer. This dessert is not only visually appealing but also a refreshing treat for the taste buds, making it an ideal choice for various occasions, from family gatherings to casual picnics.

Why You Should Try This Recipe

Delicious and Refreshing: The combination of sponge and fresh fruits creates a deliciously refreshing dessert.

Simple to Make: With clear step-by-step instructions, even beginners can master this recipe.
Versatile: Customize the flan with your favorite seasonal fruits.
Perfect for Any Occasion: Ideal for family gatherings, picnics, or as a light dessert after dinner.

Crowd-Pleaser: Loved by both kids and adults alike.

Ingredients Needed for Mary Berry Sponge Fruit Flan

3 large eggs
75g (3 oz) caster sugar

75g (3 oz) self-raising flour
1 tsp baking powder
300ml (10 fl oz) double cream

1 tbsp icing sugar
Fresh fruits of your choice (strawberries, blueberries, kiwi, etc.)
2 tbsp apricot jam

1 tbsp water

Step-by-Step Instructions: How to Make Mary Berry Sponge Fruit Flan

1. Preparing the Sponge Base

Preheat your oven to 180°C (350°F). Grease and line a 23cm (9-inch) flan tin.
In a large mixing bowl, whisk the eggs and caster sugar together until pale and fluffy. This should take about 5-7 minutes.

Sift the self-raising flour and baking powder into the egg mixture, folding gently to retain the air in the batter.
Pour the batter into the prepared flan tin, smoothing the top with a spatula.

2. Baking the Sponge

Place the flan tin in the preheated oven and bake for 15-20 minutes, or until the sponge is golden and springs back when touched.

Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

3. Preparing the Cream and Fruits

While the sponge is cooling, whip the double cream with the icing sugar until soft peaks form.
Wash and slice your chosen fruits into bite-sized pieces.

4. Assembling the Flan

Once the sponge is completely cool, spread the whipped cream evenly over the top.
Arrange the fresh fruits on top of the cream in a decorative pattern.

5. Adding the Glaze

Heat the apricot jam with the water in a small saucepan until melted and smooth.

Using a pastry brush, lightly coat the fruits with the apricot glaze to give them a shiny finish.

What Goes Well With Mary Berry Sponge Fruit Flan

Vanilla Ice Cream: A scoop of vanilla ice cream complements the freshness of the fruit.
Fruit Coulis: Drizzle a berry or mango coulis over the flan for added flavor.

Fresh Mint Leaves: Garnish with mint for a burst of freshness.
Lemon Zest: Sprinkle some lemon zest over the top for a citrusy kick.
Iced Tea: Serve with a glass of iced tea for a refreshing combination.

Essential Tips for Perfecting Mary Berry Sponge Fruit Flan

Whisking the Eggs Properly: Ensure the eggs are whisked until they are very pale and fluffy for the best sponge texture.
Folding Gently: Fold the flour in gently to avoid knocking out the air from the mixture.
Even Baking: Rotate the flan tin halfway through baking for even browning.

Cooling Completely: Make sure the sponge is fully cooled before adding the cream and fruits.
Using Fresh Fruits: Always use fresh, ripe fruits for the best flavor and texture.
Perfect Glaze: Apply a thin layer of apricot glaze to enhance the appearance and taste of the fruit topping.

Storing Mary Berry Sponge Fruit Flan: Best Practices

Refrigerate Immediately: Store the flan in the refrigerator to keep the cream and fruits fresh.
Covering Properly: Use plastic wrap or an airtight container to prevent the flan from drying out.
Short-Term Storage: Consume within 1-2 days for the best taste and texture.

Avoid Freezing: Freezing is not recommended as it can affect the texture of the sponge and fruits.
Refreshing the Flan: If storing for longer, refresh the fruit topping before serving to restore its appearance.

Reheating Mary Berry Sponge Fruit Flan

Reheating Mary Berry’s Sponge Fruit Flan can be a bit tricky, as you want to maintain the integrity of the delicate sponge and fresh fruits. Here are some tips to ensure your flan remains delicious when reheated:

1. Avoid Reheating the Whole Flan

It’s best to only reheat the sponge portion, as reheating the fruits and cream can alter their texture and flavor.

2. Separate the Sponge from the Topping

Carefully remove the fruit and cream topping from the sponge. Place the topping in a separate container and refrigerate.

3. Use an Oven or Toaster Oven

Preheat your oven or toaster oven to a low temperature, around 150°C (300°F). This helps to warm the sponge gently without drying it out.

4. Cover with Foil

Place the sponge on a baking sheet and cover it loosely with aluminum foil. This prevents it from drying out during reheating.

5. Heat for a Short Time

Reheat the sponge for about 5-10 minutes, checking frequently to ensure it warms evenly and doesn’t overcook.

6. Reassemble and Serve

Once the sponge is warmed, allow it to cool slightly. Then, reassemble the flan by adding the refrigerated cream and fruit topping back onto the sponge.

7. Serve Immediately

After reheating and reassembling, serve the flan immediately for the best taste and texture. Reheating should only be done once to maintain the quality of the dessert.

Nutrition Value (per serving)

Calories: 250

Protein: 4g
Fat: 15g
Saturated Fat: 9g

Carbohydrates: 25g
Fiber: 2g
Sugar: 18g

Sodium: 50mg

FAQs

What is the secret to a fluffy sponge for Mary Berry’s Sponge Fruit Flan?

The secret to a fluffy sponge lies in properly whisking the eggs and sugar until they are very pale and voluminous. This process incorporates air into the mixture, which helps the sponge rise and become light and airy. Additionally, gently folding in the sifted flour ensures that the air remains in the batter, resulting in a perfect, fluffy sponge.

How can I prevent the fruit from sinking into the sponge cake?

To prevent the fruit from sinking into the sponge cake, make sure the batter is thick enough to support the weight of the fruit. You can also lightly coat the fruit in flour before adding it to the batter. This helps the fruit to stay suspended throughout the sponge as it bakes.

What fruits are best for Mary Berry’s Sponge Fruit Flan?

The best fruits for Mary Berry’s Sponge Fruit Flan are fresh, ripe fruits such as strawberries, blueberries, raspberries, kiwi, and mango. These fruits not only add vibrant color but also a delicious, refreshing taste that complements the light sponge and cream.

How do I make the apricot glaze for the fruit topping?

To make the apricot glaze for the fruit topping, heat 2 tablespoons of apricot jam with 1 tablespoon of water in a small saucepan over low heat until melted and smooth. Brush the warm glaze over the arranged fruits on the flan to give them a shiny finish and enhance their flavor.

Final Words

Creating Mary Berry’s Sponge Fruit Flan is a delightful culinary experience that rewards you with a delicious and beautiful dessert. Follow these steps, and you’ll have a show-stopping flan that is sure to be the highlight of any meal. Enjoy the process, and most importantly, enjoy the delectable results!

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