Mary Berry

Mary Berry’s chocolate and amaretti bars are no-bake treats with dark chocolate, toasted almonds, pine nuts and dried apricots bound with crumbled soft amaretti. They chill for at least three hours, then get a poured chocolate topping. The recipe makes 18 bars. Berry published these in Cooks the Perfect (2014), calling them “lovely to have …

Mary Berry’s chocolate biscuit cake is a no-bake fridge cake made with melted plain chocolate, butter and golden syrup. Crushed digestives and rich tea biscuits go in with chopped walnuts and sultanas. It takes under 15 minutes to assemble, then chills until firm. Berry calls her version Chocolate Nut Tiffin Squares in the Ultimate Cake …

Mary Berry’s chocolate orange cheesecake is a no-bake, gelatine-set dessert on a ginger biscuit base. Dark chocolate, fresh orange zest and juice run through a filling of cream cheese and soured cream. It sets in a 20cm tin, serves 8, and never goes near the oven. Berry never published a cheesecake under this exact name, …

Mary Berry’s lemon and lime cheesecake is a no-bake dessert made with double cream, condensed milk and cream cheese, sharpened with 2 lemons and 1½ limes. It sets on a digestive base in a 20cm (8 in) tart tin and serves 4-6. Berry published this in her Cookery Course (2015), her most detailed teaching book. …

Mary Berry’s heavenly lemon cheesecake on a ginger crust is a five-ingredient, no-bake dessert made with mascarpone, lemon curd and a ginger biscuit base. It chills in a 20cm (8 in) loose-bottomed tin for 4-24 hours and serves 8. Berry first published this in Cook Up a Feast (2010) with Lucy Young. The headnote says …

Mary Berry’s sharp lemon cheesecake is a no-bake dessert set with lemon jelly, made with soft cheese, caster sugar and whipped cream on a Hob Nob base. It chills in a 20cm (8 in) tin and serves 8. Berry calls this “a very smooth, fresh cheesecake” and “the second easiest to make” in the Ultimate …

Mary Berry’s easy lemon cheesecake is a no-bake dessert made with condensed milk, soft cheese and 3 large lemons on a digestive biscuit base. It chills for 3-4 hours or overnight and serves 8. Berry calls this “an excellent quick cheesecake, always popular with the family” in the Ultimate Cake Book (2003). There’s no gelatine …

Mary Berry’s Spiced Dorset Apple Traybake is a muscovado sponge layered with sliced Bramley apples and cinnamon. It bakes at 180°C (160°C fan/Gas 4) for 40 minutes in a 30 × 23cm tin. It serves 12. Berry says in Cooks the Perfect (2014) it “makes a comforting pudding, served warm with clotted cream.” She adds …

Mary Berry’s apple and cinnamon loaf cake is a moist sponge made with diced dessert apples, muscovado sugar and cinnamon, brushed with warm apricot jam. It bakes in two 450g loaf tins at 180°C (160°C fan/Gas 4) for 40-45 minutes. Berry says in Mary Berry Cooks (2014) “this is a lovely moist loaf, which I …

Mary Berry’s toffee apple steamed pudding is a buttery sponge steamed over muscovado toffee sauce and chopped dessert apples. It cooks in a 1-litre pudding basin for 1½ hours, using 200g each of butter and light muscovado sugar for the sauce. In Mary Berry at Home, she notes the mixture “will also fill six timbale …