Recipe - Blackberry Sponge Flan

125 g Self raising flour
60 g Unsalted butter at room temp
60 g Caster sugar
1 lg Egg; beaten
Grated zest of One half orange;
(or lemon)
450 g Blackberries wild if
possible
2 tablespoon Blackberry jelly
300 ml Double cream
1 teaspoon Icing sugar

Grease an 8 inch flan tin, non stick if possible. Preheat oven to 180
C/Gas 5. Cream the butter and sugar until light and fluffy. Gradually
beat in the egg a little at a time.

Add half the orange zest. Fold in the flour gently so as not to break
down the lightness of the mixture.

Spread into the flan tin and bake in the preheated oven for about
1820 minutes until well risen and golden and firm in the middle.
Turn out onto a cooling rack.

When cool, fill with the washed and dried blackberries.

Heat the blackberry jelly with 2 tbsp of cold water until it is
liquid and smooth. Cool slightly then spoon over the blackberries in
the sponge flan to make a glazed topping. Leave until set.

Whisk the cream and icing sugar together with the remaining orange
zest until it is a soft floppy consistency. Serve with the blackberry
sponge flan.

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