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Mary Berry Sponge Fruit Flan Recipe

Mary Berry Sponge Fruit Flan Recipe

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Method: Baking
  • Cuisine: British


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.


  • 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


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.