Mary Berry Sponge Fruit Flan

The first time I made this sponge fruit flan, I was about fifteen, elbow-deep in my mum’s flour jar and determined to impress my gran, who famously believed no dessert was worth eating unless it had cream and berries. It was a recipe from a battered Mary Berry book — probably the first proper “British baking bible” I ever owned. The scent of that airy sponge coming out of the oven, the joy of laying out fresh raspberries like tiny rubies… It’s not just baking. It’s a blooming ceremony.

This Mary Berry sponge fruit flan is a light, jewel-toned stunner that’s built on three simple things: a delicate sponge base, a glossy layer of jam, and fresh, juicy fruit. It’s easy enough for a beginner and elegant enough to make you feel like the host of a Sunday garden party — even if you’re serving it on a rainy Tuesday.

Ingredients List

For the Flan Case:

• 85g (3 oz) plain flour — sifted for an airy crumb.
• 85g (3 oz) caster sugar — dissolves quickly for a smoother batter.
• 3 medium eggs — room temp; trust me, it makes all the difference.

For the Filling:

• 125g fresh strawberries, halved — sweet, vibrant, the star of summer.
• 125g fresh raspberries — tart contrast to the cream.
• 125g fresh blackberries
• 125g kiwis, sliced — for that zingy green pop.
• 2 dessertspoons strawberry jam — acts like edible glue and shine.
• 170g (6 oz) single cream — light but lush.

Optional swap: You can use apricot jam instead of strawberry if you want a more neutral glaze. I’ve done it when strawberries were a bit too sharp.

How to Make It (Instructions)

1. Preheat your oven to 200°C / 400°F / Gas Mark 6.
2. Set up a bain-marie: place a heatproof bowl over a pan of simmering water. Add the sugar and eggs.
3. Whisk over heat for 10 minutes until the mixture triples in volume and leaves ribbons when lifted.
4. Remove from heat and keep whisking for another 5 minutes. Yes, it’s a workout. Yes, it’s worth it.
5. Fold in the flour — gently and in 3–4 parts. You don’t want to knock out all that glorious air.
6. Pour into a greased, floured flan tin — the kind with the shallow, fluted edges.
7. Bake for 20 minutes or until golden and springy. Don’t open the oven door early — learned that one the hard way!
8. Let it cool completely in the tin. Go make a cup of tea. Or argue with your partner about how to arrange the fruit. (Art or chaos?)
9. Warm the jam with 1 tsp of hot water until it turns to a smooth, spreadable gel. Strain if you want a polished finish.
10. Spread the jam glaze evenly over the cooled sponge.
11. Whip the cream until soft peaks form. Pipe or dollop — your choice.
12. Decorate with fruit however your heart fancies. Circles, rainbows, or just all in a pile — there’s no flan police.

Common Mistakes

Why is my sponge dense or flat?
You probably overmixed after adding the flour, or didn’t whisk the eggs long enough over heat.

Why did my fruit sink into the cream?
The cream was either too loose, or the sponge wasn’t fully cooled. Chill both and try again.

Why is my sponge soggy underneath?
Moisture from fruit or too much jam — I’ve done this when I got carried away with “extra glaze.” Use just enough.

Can I use a springform pan?
Technically yes, but you won’t get that lovely fluted edge. Stick with a proper flan tin if you can.

Storage and Reheating Tips

Fridge:
Store covered in the fridge for up to 2 days. The fruit starts to soften after that.

Freezer:
You can freeze the sponge alone (without toppings) for up to a month. Wrap well. Don’t freeze with fruit and cream — it’ll weep.

Reheating:
Honestly? Don’t. This isn’t a “warm dessert” moment. Serve chilled or room temp. A warm flan is a sad flan.

What to Serve With It

• Vanilla ice cream — cold against the creamy flan = bliss.
• A pot of Earl Grey — the citrusy bergamot lifts the fruit beautifully.
• Sparkling rosé — if you’re feeling posh. Or celebrating. Or just… it’s Friday.

FAQ Section

Can I make this gluten-free?
Yes, swap the plain flour for a good 1:1 gluten-free baking blend. Don’t use almond flour — too heavy.

How far in advance can I make this?
Bake the sponge a day ahead, but add cream and fruit just before serving to keep things fresh.

Can I use frozen berries?
Only in a pinch — and thaw them completely, pat dry, and expect them to be a bit softer and wetter than fresh.

Is it OK to use double cream instead?
You can, but it’s thicker and richer — whip it carefully and maybe lighten it with a bit of milk if needed.

Try More Recipes:

• Mary Berry Congress Tarts
• Mary Berry Pear Cake
• Mary Berry Rhubarb And Ginger Crumble