Trusted British chef recipes, tested at home
Mary Berry recipes from her cookbooks and BBC shows, cooked and tested in a real home kitchen. Proper measurements, honest timings, and no filler.
Mary Berry’s apple and plum crumble is ripe red plums and Bramley apples, poached with cinnamon sticks, then baked under a buttery semolina crumble with a crisp demerara top. It serves 6, and takes about an hour, with 40 minutes in the oven. The recipe comes from Mary Berry Cooks the Perfect (2014), where she …
This Mary Berry Biscoff cheesecake is a rich baked vanilla cheesecake on a crunchy caramelised Biscoff biscuit base, finished with a smooth soured cream topping. It serves 8. It takes about 1 hour of work and 40 minutes in the oven, plus cooling and an overnight chill. To be clear, Berry has no Biscoff cheesecake …
Mary Berry’s very best scones are light, tall, golden scones made with self-raising flour, butter, a little caster sugar, eggs and milk, glazed with egg and baked hot. The recipe makes about 20 small scones, and takes about 30 minutes from bowl to wire rack. The recipe comes from Mary Berry’s Baking Bible (2010), and …
Mary Berry’s cheese straws are crisp, short little sticks of buttery pastry made with mature Cheddar, glazed with egg yolk and baked under a generous dusting of Parmesan. The recipe makes 30 straws, and takes about an hour, including 30 minutes chilling. The recipe comes from Mary Berry’s Baking Bible (2010), where she calls them …
Mary Berry’s Christmas flapjacks are chewy oat squares made with butter, demerara sugar and golden syrup, studded with ruby dried cranberries. The recipe makes 24 squares, and takes about 50 minutes, plus cooling in the tin. The recipe is the Cranberry Flapjacks variation in Mary Berry Cookery Course (2015). Her base recipe uses sultanas, and …
Mary Berry’s chocolate trifle is layers of jam-filled trifle sponges, pears and ratafia biscuits soaked in Baileys, set under homemade custard and whipped cream, and finished with grated dark chocolate. It serves 8, and is best chilled overnight before serving. Berry calls it Baileys and Chocolate Trifle in Mary Berry’s Traditional Puddings and Desserts (2009). …
Mary Berry’s tea loaf is a dark, moist fruit loaf made with dried cranberries and sultanas soaked overnight in strong Earl Grey tea, then mixed with self-raising flour, light muscovado sugar and an egg. It bakes for about 1 hour 40 minutes and is served sliced and buttered. The recipe comes from Mary Berry’s Simple …
Mary Berry’s marmalade is a classic Seville orange marmalade made with just four ingredients: Seville oranges, sugar, lemon juice and water. It makes 2.7kg (about 6lb), enough for a cupboard of jars, and keeps for up to 6 months. The recipe comes from The Complete AGA Cookbook (2015), where Berry cooks the whole oranges until …
Mary Berry’s mushroom quiche is a creamy egg and Cheddar filling with soft onions and chestnut mushrooms, baked in a tortilla wrap instead of pastry. It serves 4, and goes from fridge to table in about 45 minutes. The recipe comes from Mary’s Foolproof Dinners, her BBC series, where it’s published as a fast quiche. …
Mary Berry’s chicken and leek casserole is honey-browned chicken breasts baked over leeks and new potatoes in a creamy apple, thyme and crème fraîche sauce. It serves 6 and takes about an hour and a quarter, with 35 minutes in the oven. Berry calls it Chicken Breasts with Leek, Potatoes and Thyme in The Complete …