Mary Berry Sponge Fruit Flan: A Classic Dessert Recipe

Mary Berry’s sponge fruit flan is a classic dessert that combines a light and airy sponge with a colorful assortment of fruit, all crowned by a glossy, sweet glaze. The lemon zest in the batter brings a hint of citrus, which perfectly complements the natural sweetness of the fruit. This recipe offers a versatile, crowd-pleasing treat that you can customize with whatever fruits are available.

Why You’ll Be Glad You Tried This Recipe

You’ll be glad you tried this Mary Berry sponge fruit flan recipe for several reasons. Firstly, its simplicity means you don’t need to be an expert baker to achieve great results. The basic sponge is straightforward to make, and assembling the flan is just as easy, allowing you to create a visually stunning dessert with minimal effort.

Secondly, the versatility of this recipe is a significant draw. It can be adapted to suit any season or personal preference by changing the types of fruit you use. Whether it’s the bright berries of summer or the rich fruits of autumn, this flan is an all-year-round treat that can be tailored to whatever is freshest and most flavorful.

Moreover, the texture and flavor combinations in this flan make it a delightful experience. The light, fluffy sponge paired with the vibrant, sweet fruit and the glossy glaze not only tastes wonderful but also provides a satisfying variety of textures, from the soft cake to the juicy fruit bites.

Finally, this recipe is perfect for gatherings, as it serves six and can easily be doubled for larger crowds. It presents beautifully and is sure to impress guests with its professional look and delicious taste, making any occasion feel a bit more special.

How To Make Mary Berry Sponge Fruit Flan Recipe Overview

This recipe for Mary Berry’s sponge fruit flan is a delightful combination of flavors and textures, featuring a fluffy, lemon-scented sponge topped with an array of fresh or preserved fruits. A shiny, sweet glaze gives it an appealing finish and enhances the natural flavors of the fruit. It takes just 30-40 minutes to prepare and yields six generous servings. The light and airy sponge, with its zesty undertone, pairs beautifully with the colorful, juicy fruits, creating a versatile and crowd-pleasing dessert suitable for any gathering.

Ingredients:

  • 4 medium eggs
  • Grated zest of one lemon
  • 150g self-raising flour
  • 150g caster sugar
  • 2 sachets of Quick Jel powder (or make your own glaze using arrowroot or a half-packet of jelly)
  • 400g fresh, tinned, or thawed frozen fruit (choose your favorites like strawberries, blueberries, kiwis, or peaches)

Instructions:

  1. Prepare the Oven and Tin: Preheat your oven to 180°C (350°F), and lightly grease a 23cm (9-inch) flan tin with butter or line with parchment paper.
  1. Mix the Sponge Batter:
    • In a bowl, beat the eggs and sugar together using an electric mixer for 5-7 minutes until thick, pale, and fluffy.
    • Fold in the self-raising flour gently, ensuring it’s well incorporated but without knocking out the air. Add in the lemon zest for a refreshing citrus note.
    • Pour the batter into the prepared tin and level it out.
  1. Bake the Sponge: Place the tin in the oven and bake for about 20 minutes until golden and firm to the touch. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  1. Prepare the Fruit and Glaze:
    • Arrange your choice of fruit on top of the cooled sponge, creating a beautiful and colorful pattern.
    • Prepare the Quick Jel powder as per the packet instructions. Let it cool for a couple of minutes before drizzling evenly over the arranged fruit. This will give it a glossy, professional-looking finish.
  1. Serve and Enjoy: Allow the flan to set for about 15 minutes before serving. Slice and serve with whipped cream or ice cream for an extra indulgent treat.

Also Try: Mary Berry Ice Cream with Condensed Milk Recipe

Nutritional Value (Per Serving):

Calories: Approximately 250 kcal

Carbohydrates: 45g

Protein: 5g

Fat: 5g

Fiber: 2g

FAQs:

Can I use different fruits in the flan?

Certainly! The beauty of this recipe lies in its versatility. You can swap in seasonal favorites like berries, peaches, kiwis, or even tropical fruits like mangoes and pineapples. Mix and match your favorite fruits to find your perfect flavor blend or create visually appealing combinations for an eye-catching dessert.

How long will the flan last once made?

The flan will stay fresh in the fridge for up to 3 days if stored properly. Cover it tightly with plastic wrap or place it in an airtight container. This helps retain moisture and prevents the sponge from drying out while keeping the fruit glaze intact, allowing you to enjoy leftover slices without compromising flavor.

Can I make the sponge ahead of time?

Yes, the sponge can be made 1-2 days in advance. Wrap it securely in plastic wrap and store at room temperature. When you’re ready to serve, simply arrange the fruit and glaze on top. This makes it an excellent dessert to prepare in advance for parties or family gatherings, ensuring your day-of prep is minimal.

Can I use whole wheat flour instead of self-raising flour?

Whole wheat flour can be used for a nuttier flavor and extra fiber. Mix it with baking powder to replicate the rise of self-raising flour. Substitute equal parts flour but add one teaspoon of baking powder per cup of flour used. Keep in mind, whole wheat flour might create a denser texture than the original recipe.

Can I substitute the Quick Jel powder for a homemade glaze?

Absolutely. A simple homemade glaze can be made by combining arrowroot powder or gelatin with fruit juice and sugar. Dissolve the arrowroot in cold juice, then heat gently until thickened, stirring constantly. Alternatively, use a half packet of jelly and adjust the water amount for a thicker consistency that will coat the fruit perfectly.

Conclusion:

This Mary Berry sponge fruit flan is an excellent dessert to bring to the table, and you’ll love how its flavors blend seamlessly together. Whether it’s a special occasion or just a cozy evening treat, this recipe will undoubtedly impress. Enjoy experimenting with different fruit combinations and make it your own signature dessert!

Mary Berry Sponge Fruit Flan Recipe

Mary Berry Sponge Fruit Flan Recipe

Prep Time 40 minutes
Course Dessert
Servings 6 servings
Calories 250 kcal

Ingredients
  

  • 4 medium eggs
  • Grated zest of one lemon
  • 150 g self-raising flour
  • 150 g caster sugar
  • 2 sachets of Quick Jel powder or make your own glaze using arrowroot or a half-packet of jelly
  • 400 g fresh tinned, or thawed frozen fruit (choose your favorites like strawberries, blueberries, kiwis, or peaches)

Instructions
 

Prepare the Oven and Tin:

  • Preheat your oven to 180°C (350°F), and lightly grease a 23cm (9-inch) flan tin with butter or line with parchment paper.

Mix the Sponge Batter:

  • In a bowl, beat the eggs and sugar together using an electric mixer for 5-7 minutes until thick, pale, and fluffy.
  • Fold in the self-raising flour gently, ensuring it’s well incorporated but without knocking out the air. Add in the lemon zest for a refreshing citrus note.
  • Pour the batter into the prepared tin and level it out.

Bake the Sponge:

  • Place the tin in the oven and bake for about 20 minutes until golden and firm to the touch. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Fruit and Glaze:

  • Arrange your choice of fruit on top of the cooled sponge, creating a beautiful and colorful pattern.
  • Prepare the Quick Jel powder as per the packet instructions. Let it cool for a couple of minutes before drizzling evenly over the arranged fruit. This will give it a glossy, professional-looking finish.

Serve and Enjoy: 

  • Allow the flan to set for about 15 minutes before serving. Slice and serve with whipped cream or ice cream for an extra indulgent treat.

Leave a Comment

Recipe Rating