Mary Berry

Mary Berry’s fruity scones are buttery sultana scones made with chilled butter, self-raising flour, eggs and milk, baked at 220°C (200°C fan/Gas 7) for about 10 minutes. The recipe makes 10 using a 6cm plain cutter, rolled to a full 2cm thick. Berry published this in her Cookery Course (2015) as a step-by-step teaching recipe, …

Mary Berry’s potato scones are made with plain flour, baking powder, butter and freshly mashed potato, baked at 220°C (200°C fan/Gas 7) for 12 to 15 minutes. The recipe makes about 12 using a 5cm fluted cutter, and Berry says to serve them warm and buttered. Berry published this in both her Ultimate Cake Book …

Mary Berry’s brown scones are wholemeal self-raising flour scones made with butter, a single egg and milk, baked at 220°C (425°F/Gas 7) for about 10 minutes. The recipe makes 12 using a 5cm fluted cutter and they’re best eaten as fresh as possible. Berry lists these as a variation of her plain Scones in the …

Mary Berry’s buttermilk and sultana scones are light, golden scones made with a full carton of buttermilk, self-raising flour, butter and eggs, studded with sultanas and baked at 200°C (Gas 7) for 12 to 15 minutes. The recipe makes 12 using a 6cm fluted cutter. This is the only scone recipe across all 28 of …

Mary Berry Apple and Almond Cake Recipe dessert cake is a dense, honey-sweetened sponge layered with thickly sliced cooking apples and topped with flaked almonds, baked at 140°C (120°C fan) for 1¼ hours in a shallow 28cm tart tin. It serves 8 and is dusted with icing sugar before serving warm with cream. Berry’s headnote …

Mary Berry’s mini apple and almond cakes are individual Bramley apple sponges baked in 7cm cooking rings at 180°C (160°C fan) for 25 to 30 minutes, topped with flaked almonds. The recipe makes 6 cakes and they’re best served warm with crème fraîche. Berry’s headnote in Absolute Favourites (2015) calls this a version of “a …

Mary Berry’s Devonshire apple cake is a buttery almond sponge layered with thinly sliced cooking apples, baked at 180°C (160°C fan) for 1¼ hours in a 30×23cm traybake tin. It cuts into 12 slices and it’s best eaten warm with cream. Berry published this twice, first in her Ultimate Cake Book (2003) and again in …

Mary Berry’s orange butterfly cakes are light sponges flavoured with orange zest, filled with orange curd, topped with buttercream wings and dusted with icing sugar, baked at 180°C (160°C fan) for 15-20 minutes. The recipe makes 12 cakes, they keep for 3-4 days in a tin, and they freeze for up to 1 month. Berry’s …

Mary Berry’s butterfly cakes are fairy cakes with the tops sliced off, halved and set into piped buttercream at an angle to look like butterfly wings, dusted with icing sugar. The sponges bake at 200°C (Gas 6) for 15-20 minutes and the recipe makes about 18 cakes. The buttercream uses 175g softened butter beaten with …

Mary Berry’s chocolate fairy cakes are small, light chocolate sponges made by swapping 25g of the self-raising flour for sifted cocoa powder, baked in paper cases in bun tins at 200°C (Gas 6) for 15-20 minutes. The recipe makes about 18 cakes using her all-in-one method, with everything beaten together in one bowl for 2-3 …