Mary Berry Sponge Fruit Flan is made with plain white flour, caster sugar, eggs, fresh strawberries, raspberries, blackberries, kiwis, strawberry jam, and single cream. This delicious Mary Berry Sponge Fruit Flan recipe creates a delightful dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients Needed
Flan Case:
- 85g / 3 oz. plain white flour (or ⅔ cup)
- 85g / 3 oz. caster sugar (or ⅓ cup)
- 3 medium eggs
Filling:
- 125g fresh strawberries, halved (or 1 cup)
- 125g fresh raspberries (or 1 cup)
- 125g fresh blackberries (or 1 cup)
- 125g kiwis, sliced (or about 2 medium)
- 2 dessertspoons strawberry jam (or 2 tablespoons)
- 170g / 6 oz. carton single cream (or ¾ cup)
How To Make Sponge Fruit Flan
- Preheat Oven: Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Whisk Eggs: Place the sugar in a bowl and whisk with the eggs over a pan of hot water for 10 minutes.
- Continue Whisking: Remove from heat and continue whisking for another 5 minutes.
- Fold in Flour: Gently fold in the sieved flour in about 4 additions.
- Bake: Pour the sponge mixture into a greased and floured flan tin and bake for around 20 minutes. Allow to cool.
- Prepare Jam Gel: In a small bowl, mix the jam with 1 teaspoon of hot water. Pass through a sieve to create a smooth gel.
- Assemble: Once the flan has cooled, spread the jam gel evenly over the surface.
- Whip Cream: Whip the cream using a hand blender, then pipe it onto the flan and decorate it with the prepared fruit.
Recipe Tips
- Use Room Temperature Eggs: Make sure your eggs are at room temperature. This helps them whisk better and creates a lighter sponge.
- Sift the Flour: Sift the flour before adding it to the mixture. This removes lumps and makes it easier to fold in, ensuring a smooth batter.
- Don’t Overmix: When folding in the flour, do it gently, and don’t overmix. Overmixing can make the sponge dense instead of light and airy.
- Cool the Flan Completely: Allow the sponge to cool completely before spreading the jam gel. This prevents the gel from melting and keeps it neat.
- Chill the Cream: For better whipping, chill the cream and your mixing bowl in the fridge before whipping. This helps it hold its shape when piped onto the flan.
How To Store Leftovers?
First, let the leftover Sponge Fruit Flan cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the fridge for up to 3 days.
Nutrition Facts
Serving Size: 1 slice (approximately 1/8 of the flan)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 70mg
- Sodium: 50mg
- Potassium: 200mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 12g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Carrot Cake Muffins
- Mary Berry Pork And Apple Casserole
- Mary Berry Apple Crumble Cake
- Mary Berry Honey Cake
Mary Berry Sponge Fruit Flan
Description
Mary Berry Sponge Fruit Flan is made with plain white flour, caster sugar, eggs, fresh strawberries, raspberries, blackberries, kiwis, strawberry jam, and single cream. This delicious Mary Berry Sponge Fruit Flan recipe creates a delightful dessert that takes about 35 minutes to prepare and can serve up to 8 people.
Ingredients
Flan Case:
Filling:
Instructions
- Preheat Oven: Preheat the oven to 200°C / 400°F / Gas Mark 6.
- Whisk Eggs: Place the sugar in a bowl and whisk with the eggs over a pan of hot water for 10 minutes.
- Continue Whisking: Remove from heat and continue whisking for another 5 minutes.
- Fold in Flour: Gently fold in the sieved flour in about 4 additions.
- Bake: Pour the sponge mixture into a greased and floured flan tin and bake for around 20 minutes. Allow to cool.
- Prepare Jam Gel: In a small bowl, mix the jam with 1 teaspoon of hot water. Pass through a sieve to create a smooth gel.
- Assemble: Once the flan has cooled, spread the jam gel evenly over the surface.
- Whip Cream: Whip the cream using a hand blender, then pipe it onto the flan and decorate it with the prepared fruit.
Notes
- Use Room Temperature Eggs: Make sure your eggs are at room temperature. This helps them whisk better and creates a lighter sponge.
- Sift the Flour: Sift the flour before adding it to the mixture. This removes lumps and makes it easier to fold in, ensuring a smooth batter.
- Don’t Overmix: When folding in the flour, do it gently, and don’t overmix. Overmixing can make the sponge dense instead of light and airy.
- Cool the Flan Completely: Allow the sponge to cool completely before spreading the jam gel. This prevents the gel from melting and keeps it neat.
- Chill the Cream: For better whipping, chill the cream and your mixing bowl in the fridge before whipping. This helps it hold its shape when piped onto the flan.
Mary Berry Sponge Fruit Flan