This Mary Berry Sponge Fruit Flan is prepared using plain white flour, caster sugar, eggs, strawberries, and cream. This delightful Sponge Fruit Flan recipe is a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
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:
- 125g of fresh strawberries, halved
- 125g of fresh raspberries
- 125g of fresh blackberries
- 125g of kiwis, sliced
- 2 dessertspoons of strawberry jam
- 170g (6 oz.) of single cream
How To Make Mary Berry Sponge Fruit Flan
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Recipe Tips
- Use a preheated oven: Ensure your oven is thoroughly heated before baking the flan to achieve an even and perfect bake.
- Check the flan doneness: Gently press the center of the flan; it should spring back when it’s perfectly cooked.
- Cool before glazing: Allow the flan to cool completely before applying the glaze to prevent it from melting into the sponge.
- Enhance fruit flavors: Before arranging the fruit on the flan, you can toss them lightly in sugar to enhance their natural sweetness and shine.
What To Serve With Sponge Fruit Flan
Serve your Sponge Fruit Flan with lemon zest-infused whipped cream, mint chocolate chip ice cream, raspberry coulis, candied orange peels, and a sprinkle of toasted coconut flakes.
You can also pair it with honey drizzled Greek yogurt, and cinnamon-dusted almonds.
How To Store Leftovers Sponge Fruit Flan
To Refrigerate: Place the flan in an airtight container and store it in the refrigerator. It will keep fresh for up to two days. Make sure the fruits are covered to avoid drying out.
To Freeze: Sponge Fruit Flan is best enjoyed fresh and is not recommended for freezing as the texture of the sponge and freshness of the fruits will be compromised.
How To Reheat Leftovers Sponge Fruit Flan
In The Oven: Warm the leftover flan in a preheated oven at 175°C (350°F) for about 5-10 minutes, or until just heated through; avoid overheating to maintain texture.
In The Microwave: Place a slice of the flan on a microwave-safe plate and heat on medium power for 20-30 seconds; check and repeat if necessary.
In The Air Fryer: Reheat the flan in the air fryer at 160°C (320°F) for 2-3 minutes; it’s quick and helps retain a soft texture.
Frequently Asked Questions
Can I use frozen fruit instead of fresh for the topping?
Yes, you can use frozen fruit, but thaw and drain them well before use to avoid adding extra moisture to the flan. Frozen fruits should be dried with paper towels to ensure the flan remains crisp.
Can the flan be made a day ahead of serving?
Yes, you can prepare the flan a day ahead. Store the baked flan base covered in the refrigerator. Assemble with cream and fruits a few hours before serving to maintain freshness.
Is it necessary to use a flan tin, or can I use another type of baking dish?
Using a flan tin is recommended for its shallow depth and fluted edges, which help form the classic flan shape. However, any similar-sized baking dish with a flat bottom will work if you adjust the baking time accordingly.
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
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Mary Berry Sponge Fruit Flan
Description
This Mary Berry Sponge Fruit Flan is prepared using plain white flour, caster sugar, eggs, strawberries, and cream. This delightful Sponge Fruit Flan recipe is a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Flan Case
Filling
Instructions
- Prepare the oven: Preheat your oven to 200°C (400°F / Gas Mark 6) to ensure it’s ready for baking.
- Combine sugar and eggs: In a large mixing bowl, add the caster sugar and eggs, then place the bowl over a pot of gently simmering water.
- Whisk the mixture: Continuously whisk the sugar and eggs for 10 minutes over the hot water until the mixture becomes light and fluffy.
- Continue mixing off the heat: After removing from heat, keep whisking the mixture for another 5 minutes to help it thicken even more and increase in volume.
- Fold in the flour: Carefully fold the sieved flour into the egg mixture in about four parts to avoid deflating the airy texture you’ve created.
- Prepare the flan tin: Grease and flour a flan tin, then pour the flan mixture into it, smoothing out the top to ensure even baking.
- Bake the flan: Place the flan tin in the preheated oven and bake for about 20 minutes, or until the flan is lightly golden and springs back upon touch.
- Prepare the fruit glaze: Mix the strawberry jam with one teaspoon of hot water in a small bowl, stir thoroughly, then strain to achieve a smooth glaze.
- Assemble and decorate the flan: Once cooled, spread the strawberry glaze over the flan, whip the cream to soft peaks, and decoratively pipe it over the glaze. Finally, arrange the halved strawberries, raspberries, blackberries, and sliced kiwis on top.