25 years ago last Tuesday my parents got married. We celebrated with a lovely al fresco dinner at home. I made them a berry flan. I wrote them a rap.

So if anyone is looking for a preppy, classically trained singer to freestyle at their next event, you know where to find me. (Mostly totally joking.)
I remember this flan from when I was younger — my Dad doesn’t eat a lot of dessert, but he would request this one from mum often. When the weather got balmy, my mum would effortlessly whip a few of these up and save them in the freezer for when we had company for dinner. So while this flan hadn’t made an appearance at our table for a little while, I knew both of my parents were flan fans. (Say that three times fast.)

Very Berry Flan from Anne Lindsay’s Light Kitchen
Serves 10

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup soft butter
2 egg whites
1 tsp vanilla

Filling:
1/2 cup granulated sugar
2 tbsp all-purpose flour
3 cups fresh raspberries (or strawberries), frozen will work for the berries if fresh aren’t available
1 cup fresh blueberries

Topping:
1 cup halved fresh strawberries and/or raspberries and/or blueberries
2 tsp icing sugar

1.In food processor or bowl, combine flour, sugar, baking powder, butter, egg whites and vanilla; mix well. Press onto bottom of 11-inch flan pan.
2.Filling: In bowl combine sugar and flour; toss with berries. Spoon over base. Bake in 350F (180C) oven for 60 to 70 minutes or until top is bubbling. Let cool.
3. Topping: Arrange berries decoratively over flan. Sift icing sugar over top.

And now, if you’ve scrolled all the way down here…my rapping debut:
Update: rap has been redacted. It’s too embarrassing/silly to leave on the internet. Sorry!
I’ll probably just stick to making tarts…Happy baking, and happy anniversary Mum & Dad!