Mary Berry

Mary Berry’s chicken traybake sits 8 marinated chicken thighs on cubed sweet potato, potato, cauliflower, onion, celery and smoked streaky bacon. The marinade is olive oil, garlic, thyme, lemon and half a red chilli. It roasts at 220°C/200°C fan/Gas 7 for 30 to 40 minutes. Her headnote in Classic (2018) answers the question every traybake …

Mary Berry’s Normandy chicken braises six chicken thighs with banana shallots, celery and 150ml of Calvados, finished with crème fraîche. Eating apples are fried separately in butter and muscovado sugar. It cooks at 160°C/140°C fan/Gas 3 for about 40 minutes and serves 6. Berry’s note in Classic (2018) explains the name in seven words: Normande …

Mary Berry’s lemon and blueberry muffins take 250g self-raising flour, 175g blueberries and the grated rind of a whole lemon. The butter is rubbed into the flour rather than melted. They bake at 200°C/Fan 180°C/Gas 6 for 20 to 25 minutes. She calls them simply Blueberry Muffins in Baking Bible (2010), though the lemon is …

Mary Berry’s banana loaf is made with 200g of mashed ripe banana, light muscovado sugar, self-raising flour and chopped pecans. It bakes in a 900g loaf tin at 180°C/fan 160°C/Gas 4 for about an hour. A honey icing goes on once it’s cold. Berry weighs her bananas, and that’s the detail worth taking away. In …

Mary Berry’s apple and walnut cake is a deep round cake with 100g of chopped walnuts and 100g of sultanas in the batter. A layer of 400g grated cooking apples runs through the middle. It bakes at 180°C/Fan 160°C/Gas 4 for 1¼ to 1½ hours. Berry’s own title is Apple and Cinnamon Cake, in Baking …

Mary Berry’s cheese and chive scones are made with mature Cheddar, Parmesan, garlic and 6 tablespoons of snipped chives in a mustard-spiked scone dough. They bake at 220°C/200°C fan/Gas 7 for 25 minutes. One batch serves 10 to 12. She calls them Cheese and Garlic Tear-and-Share Scones in Foolproof Cooking (2016), though the chives are …

Mary Berry’s Victoria sponge traybake is an all-in-one sponge baked in a 30 x 23cm tin and cut into 27 slices. Each one is split and filled with jam-glazed strawberries, whipped cream and crème fraîche. It bakes at 180°C/160°C fan/Gas 4 for 35 minutes. The recipe isn’t strictly Berry’s. It appears in her Absolute Favourites …

Mary Berry’s vanilla traybake is an all-in-one sponge made with butter, caster sugar, self-raising flour, 4 large eggs and milk. It bakes at 180°C/Fan 160°C/Gas 4 for 35 to 40 minutes in a 30 x 23cm tin. It cuts into 21 pieces. Berry calls it the Basic All-in-one Sponge Traybake, and says it’s the simplest …

Mary Berry’s chocolate loaf cake is a brownie mixture baked in two small loaf tins. It’s made with ground almonds, cocoa, light muscovado sugar, baking spread and white chocolate chips. It bakes at 180°C/Fan 160°C/Gas 4 for about an hour. It appears in the 2023 edition of her Baking Bible and not in the 2010 …

Mary Berry’s New York cheesecake is a baked cheesecake of full-fat cream cheese, sour cream, vanilla and a tablespoon of flour. The base is digestives crushed with demerara sugar. It bakes at 160°C/140°C fan/Gas 3 for about 40 minutes. It comes from Mary 90 (2025), where she calls it her version of the classic vanilla …