Mary Berry Sponge Fruit Flan

Mary Berry’s Sponge Fruit Flan is a light, elegant dessert that perfectly balances soft sponge with creamy custard and fresh seasonal fruits. It’s a stunning centrepiece for family gatherings, afternoon teas, or celebrations, offering a touch of classic British charm with every bite. The airy sponge base absorbs the custard beautifully, while the fruit topping adds a vibrant, refreshing finish.

What is Mary Berry Sponge Fruit Flan?

A Sponge Fruit Flan is a delicate sponge base baked in a flan tin, filled with custard or cream, and topped with an assortment of fresh fruits such as strawberries, kiwi, blueberries, and mandarins. Mary Berry’s version keeps the base soft yet firm enough to hold the creamy filling, creating a dessert that’s as delightful to look at as it is to eat.

Other Mary Berry Popular Recipes

• Mary Berry 3-Layer Victoria Sponge
• Mary Berry Gluten Free Victoria Sponge
• Mary Berry Victoria Sponge
• Mary Berry All-in-One Victoria Sponge

Why This Recipe is Worth Trying

• Visually stunning – A colourful dessert that’s perfect for entertaining.
• Light and refreshing – Ideal for spring or summer occasions.
• Make-ahead friendly – Can be prepared in parts and assembled before serving.
• Simple ingredients – Uses basic pantry and fresh items.
• Customisable – Adaptable with different fruits and fillings.

Essential Ingredients to Make Mary Berry Sponge Fruit Flan

For the sponge base:

• 100g self-raising flour
• 100g caster sugar
• 100g unsalted butter, softened
• 2 large eggs
• 1 tsp baking powder
• 1 tbsp milk

For the filling and topping:

• 300ml custard (homemade or ready-made) or whipped cream
• Mixed fresh fruits (strawberries, kiwi, raspberries, blueberries, mango, etc.)
• 2 tbsp apricot jam (for glaze)
• 1 tbsp water

Handy Kitchen Tools for Best Results

• 20cm fluted flan tin with a raised base
• Mixing bowls
• Electric whisk
• Cooling rack
• Pastry brush (for glazing)
• Offset spatula

Step-by-Step Guide to Making Mary Berry Sponge Fruit Flan

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease the flan tin with butter and lightly dust with flour.

Step 2: Make the sponge mixture

In a bowl, beat butter, sugar, eggs, flour, baking powder, and milk together using an electric whisk until smooth and creamy.

Step 3: Bake the sponge base

Spoon the batter into the prepared flan tin and spread evenly. Bake for 20–25 minutes until golden and springy to the touch.

Step 4: Cool the flan base

Turn the sponge out onto a wire rack. Leave to cool completely before adding the filling. The raised centre of the tin should create a perfect well for your custard.

Step 5: Prepare the custard filling

If using homemade custard, allow it to cool and thicken slightly. Alternatively, use ready-made chilled custard or freshly whipped cream.

Step 6: Assemble the flan

Spoon custard into the centre of the sponge base and spread evenly. Arrange sliced fruits on top in decorative layers, starting from the centre outward.

Step 7: Glaze for shine

Warm apricot jam with water until smooth, then brush lightly over the fruits for a glossy finish.

Step 8: Chill and serve

Refrigerate for at least 30 minutes before serving. Slice and enjoy chilled.

What I Got Wrong (And How I Fixed It)

• Didn’t cool the sponge properly – Custard soaked in unevenly. Cooling completely fixed this.
• Used too much jam glaze – Made fruit sticky. A thin layer gave the perfect sheen.
• Overmixed batter – Made the sponge dense. Mixing just until smooth kept it airy.

Healthier Ways to Make Mary Berry Sponge Fruit Flan

• Use low-fat custard or yogurt instead of cream.
• Reduce sugar by 10–15%.
• Add more berries for natural sweetness.
• Use olive oil spray instead of butter for greasing the tin.

Ingredient Substitutions for Mary Berry Sponge Fruit Flan

• Self-raising flour → 100g plain flour + 1 tsp baking powder.
• Custard → Greek yogurt or vanilla cream for a lighter option.
• Butter → Sunflower or light olive oil for a softer sponge.
• Apricot jam → Apple jelly or honey for glazing.

Pairing Ideas: What to Serve With Sponge Fruit Flan

• Fresh whipped cream – Adds extra indulgence.
• Vanilla ice cream – Perfect for summer.
• Fruit coulis – Enhances fruity flavour.
• Mint leaves – Add freshness and aroma.
• Sparkling lemonade or tea – Balances sweetness.

Expert Tips for Sponge Fruit Flan Success

• Use room-temperature ingredients – Ensures even mixing.
• Don’t overbake – Sponge should be light and golden, not dry.
• Chill before serving – Helps set the custard properly.
• Cut fruits evenly – Creates a neat presentation.
• Brush glaze lightly – Keeps fruit glossy without sogginess.
• Store covered – Prevents the sponge from drying out.

Creative Ways to Customize Sponge Fruit Flan

• Use a chocolate sponge and top with berries for a twist.
• Add a layer of lemon curd under the custard for zing.
• Use tropical fruits like mango and pineapple for variety.
• Decorate with toasted nuts for texture.
• Add a drizzle of caramel sauce before serving.

Storing Sponge Fruit Flan the Right Way

• Store in the refrigerator, covered, for up to 2 days.
• Avoid freezing as custard and fruit can separate when thawed.
• Assemble just before serving for the best texture.

How to Reheat Sponge Fruit Flan (If Needed)

• This dessert is best served cold, but if reheating the sponge base:
  • Oven method – Warm unfilled sponge at 140°C for 5 minutes.
  • Microwave method – Heat for 10–15 seconds to soften slightly before filling.

Nutritional Breakdown (per serving)

• Calories: ~310 kcal
• Protein: 5g
• Carbohydrates: 45g
• Fat: 12g
• Fibre: 2g
• Sugar: 28g

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FAQs

How do you stop sponge fruit flan from going soggy?

To prevent sogginess, make sure the sponge base is completely cool before adding the custard or cream. Adding a thin layer of jam or chocolate between the sponge and filling also helps create a barrier.

What fruits work best for a sponge flan?

Fruits like strawberries, kiwi, raspberries, blueberries, and mandarins work best because they’re colourful, juicy, and hold their shape well. Avoid overly wet fruits that release excess juice.

Can I make the sponge base in advance?

Yes, you can bake the sponge base a day ahead. Once cooled, wrap it tightly in cling film and store it at room temperature. Add the filling and fruits just before serving.

How do you get the fruit flan glaze shiny?

Heat apricot jam with a tablespoon of water and brush it gently over the fruits. This gives a professional glossy finish and helps preserve the fruit’s freshness.

Wrapping It Up

Mary Berry’s Sponge Fruit Flan is a light, colourful dessert that captures the essence of classic British baking. With its fluffy sponge, creamy custard, and vibrant fruit topping, it’s both simple to make and stunning to serve.