Instructions: Grease an 8 inch flan tin, non stick if possible. Pre-heat 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 pre-heated oven for about 18-20 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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