Mary Berry

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 …

Mary Berry’s very posh fishcakes are smoked haddock cakes with a hidden Parmesan and mustard fondant sauce inside, coated in fine panko breadcrumbs. They’re pan-fried until golden, then finished in the oven at 200°C (180°C fan/Gas 6) for 15 minutes. The recipe makes 4. Berry’s headnote in Everyday (2017) explains the name. She says “when …

Mary Berry’s double salmon fishcakes are crisp, golden pan-fried cakes made with cooked salmon and hot-smoked salmon, bound with mashed potato, mayonnaise and creamed horseradish. They’re coated in breadcrumbs and fried for 3–4 minutes each side. The recipe serves 6. Berry’s headnote in Cook Up a Feast (2010) explains the name. She says “so many …

Mary Berry’s rhubarb and orange cobbler is a baked pudding of early rhubarb with orange juice under a scone topping sprinkled with demerara sugar. It bakes at 180°C (160°C fan/Gas 4) for 30 to 40 minutes and serves 6. Berry’s headnote in Mary Berry Cooks (2014) says her topping is “rolled out fairly thinly” for …

Mary Berry’s apple and blackberry cobbler is a baked pudding of cooking apples and blackberries under a scone topping, served warm with cream. It bakes at 200°C (180°C fan/Gas 6) for 30 to 35 minutes and serves 6. Berry’s headnote in Foolproof Cooking (2016) calls it “great for using home-grown apples and foraged blackberries.” Her …

Mary Berry’s cheese scone round is a single large scone made with mature Cheddar, mustard powder and cayenne pepper, marked into 6 pieces before baking. It bakes at 220°C (200°C fan/Gas 7) for about 15 minutes and is served warm. Berry’s serving note in the Ultimate Cake Book (2003) is direct: “serve warm with cold …

Mary Berry’s country chicken casserole is bone-in chicken thighs braised with carrots, parsnips, potato and white wine in a single flameproof casserole dish. It cooks at 160°C (140°C fan/Gas 3) for 50 minutes to 1 hour and serves 4. Berry’s headnote in Cooks the Perfect (2014) says she likes to “serve it with mash to …