Mary Berry Sponge Fruit Flan

Mary Berry Sponge Fruit Flan

This Mary Berry Sponge Fruit Flan combines plain flour, caster sugar, eggs, and fresh fruits like strawberries, raspberries, blackberries, and kiwis with strawberry jam and single cream. It takes 40 minutes and serves 8.

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💗 Why This Sponge Fruit Flan Recipe Will Impress Your Guests:

  • Vibrant Fruits: Fresh berries and kiwis offer a burst of color and natural sweetness.
  • Simple Preparation: Easy steps make it accessible for all levels of bakers.
  • Light Texture: Mary Berry’s sponge creates a delicate, airy base.
  • Versatile Appeal: Adaptable with various seasonal fruits for year-round enjoyment.

❓ What Is Mary Berry Sponge Fruit Flan Recipe?

Mary Berry’s Sponge Fruit Flan: A dessert filled with sponge cake and fresh fruits. This delightful treat combines a light, airy sponge base made from flour, sugar, and eggs with a variety of vibrant fruits like strawberries, raspberries, kiwis, and blackberries.

Mary Berry Sponge Fruit Flan
Mary Berry Sponge Fruit Flan

🍓 Mary Berry Sponge Fruit Flan Ingredients

Flan Case

  • 85g / 3 oz. of plain, white flour
  • 85g / 3 oz. of caster sugar
  • 3 medium eggs

Filling

  • 1 x 125g fresh strawberries, halved
  • 1 x 125g fresh raspberries
  • 1 x 125g fresh blackberries
  • 1 x 125g kiwis, sliced
  • 2 x dessertspoon of strawberry jam
  • 1 x 170g / 6 oz. carton of single cream

🥧 How To Make Mary Berry Sponge Fruit Flan

  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Put sugar in a bowl and mix with eggs over hot water for 10 minutes.
  3. Take it off the heat and keep mixing for 5 minutes.
  4. Gently add the sieved flour in about 4 parts.
  5. Pour the cake mixture into a greased and floured flan tin.
  6. Bake in the preheated oven for about 20 minutes and let it cool.
  7. Put the jam in a small bowl and add 1 teaspoon of hot water. Mix and strain to get a smooth gel.
  8. When the flan has cooled, spread the gel evenly over it.
  9. Whip the cream with a hand blender and decorate the flan by piping the cream and adding the fruit on top.

💭 Recipe Tips

  • Use room temperature eggs for a fluffy sponge in the flan.
  • Avoid overmixing the batter; it could lead to a tough texture.
  • Adjust sweetness by choosing ripe, flavorful fruits for topping.
  • Maintain a balanced layer of cream to complement the fruits.
  • Ensure the flan base is sufficiently cooled before adding toppings.
Mary Berry Sponge Fruit Flan
Mary Berry Sponge Fruit Flan

☕ What To Serve With Sponge Fruit Flan?

Pair Sponge Fruit Flan with a dollop of whipped cream or a scoop of vanilla ice cream for added creaminess serve alongside a cup of hot tea or coffee.

🎚 How To Store Leftovers Sponge Fruit Flan?

  • In The Fridge. Store Leftovers Sponge Fruit Flan in the fridge, covered, for up to 2 days to maintain freshness.
  • In The Freezer. For freezing Leftovers Sponge Fruit Flan wrap tightly store up to 1 month, thaw in the fridge.

🥵 How To Reheat Leftovers Sponge Fruit Flan?

  • Microwave: Cover Leftovers Sponge Fruit Flan with a damp paper towel, heat in 15-second intervals until warm.
  • Oven: Wrap in foil Leftovers Sponge Fruit Flan warm at 300°F (150°C) for 10-15 minutes.
  • Toaster Oven: Place slices of Leftovers Sponge Fruit Flan in toast lightly for a few minutes.

FAQs

How Do I Ensure The Sponge In A Sponge Fruit Flan Is Perfectly Baked?

To ensure a perfectly baked sponge in a Sponge Fruit Flan, preheat your oven, measure ingredients accurately, don’t overmix the batter, and test for doneness with a toothpick or skewer.

Can I Add A Layer Of Custard Or Pastry Cream To A Sponge Fruit Flan?

Yes, you can add a layer of custard or pastry cream to a Sponge Fruit Flan it provides a creamy, rich base that complements the fruit and sponge cake beautifully.

What Can You Do To Keep A Sponge Fruit Flan From Getting Wet?

To keep a Sponge Fruit Flan from getting wet, thoroughly drain the fruit, brush the sponge with melted apricot jam, and add a layer of custard or cream.

How Do I Adjust The Sweetness Level Of A Mary Berry Sponge Fruit Flan?

Adjust sweetness by using ripe, naturally sweeter fruits or reducing sugar in the sponge.

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Mary Berry Sponge Fruit Flan Nutrition Facts

Amount Per Serving

  • Calories: 250 calories
  • Fat:12 grams
  • Carbohydrates: 35 grams
  • Protein: 5 grams
  • Sugar: 20 grams
  • Fiber: 3 grams

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

Mary Berry Best Cookbooks

  1. Mary Makes it Easy Cookbook
  2. Mary Berry’s Baking Bible
  3. Baking with Mary Berry
  4. Mary Berry’s Simple Comforts (recommended)
  5. Mary Berry Quick Cooking

Mary Berry Sponge Fruit Flan

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesTotal time: 35 minutesServings:8 servingsCalories:250 kcal Best Season:Suitable throughout the year

Description

This Mary Berry Sponge Fruit Flan combines plain flour, caster sugar, eggs, and fresh fruits like strawberries, raspberries, blackberries, and kiwis with strawberry jam and single cream. It takes 40 minutes and serves 8.

Ingredients

    Flan Case

  • Filling

Instructions

  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Put sugar in a bowl and mix with eggs over hot water for 10 minutes.
  3. Take it off the heat and keep mixing for 5 minutes.
  4. Gently add the sieved flour in about 4 parts.
  5. Pour the cake mixture into a greased and floured flan tin.
  6. Bake in the preheated oven for about 20 minutes and let it cool.
  7. Put the jam in a small bowl and add 1 teaspoon of hot water. Mix and strain to get a smooth gel.
  8. When the flan has cooled, spread the gel evenly over it.
  9. Whip the cream with a hand blender and decorate the flan by piping the cream and adding the fruit on top.

Notes

  • Use room temperature eggs for a fluffy sponge in the flan.
    Avoid overmixing the batter; it could lead to a tough texture.
    Adjust sweetness by choosing ripe, flavorful fruits for topping.
    Maintain a balanced layer of cream to complement the fruits.
Keywords:Mary Berry Sponge Fruit Flan

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