Mary Berry

Mary Berry’s quiche Lorraine is a shortcrust pastry case filled with bacon, onion, Cheddar, crème fraîche and double cream. It bakes at 190°C (170°C fan/Gas 5) for 25 minutes and comes in two sizes: a 20cm tin for 6 or a 28cm tin for 12. Berry co-wrote this with Lucy Young in Cook Up a …

Mary Berry’s iced lemon traybake from Mary Berry’s Ultimate Cake Book (2003) is an all-in-one soft margarine sponge with a smooth lemon glacé icing made from 225g icing sugar and about 3 tablespoons of fresh lemon juice, baked at 180°C/Gas 4 for 35–40 minutes in a 30 × 23cm tin and cut into 21 pieces. …

Mary Berry’s lemon drizzle cake from Mary Berry’s Baking Bible (2010) is a butter-based all-in-one traybake with a crunchy granulated sugar topping, baked at the notably low temperature of Fan 140°C/Gas 3 for 35–40 minutes and cut into 30 squares from a 30 × 23cm tin. Berry calls this “a top favourite” in the Baking …

Mary Berry’s Salmon and Crayfish Pie uses 500g of fresh salmon and 250g of cooked crayfish tails with onion, leeks, capers, dill and parsley in a white sauce, topped with King Edward mashed potato and grated Cheddar. It bakes at 220°C/200°C fan/Gas 7 for 35 minutes and serves 6. This recipe comes from Mary Berry …

Mary Berry’s Three Fish Pie with Leeks and White Wine combines 750g of salmon, smoked haddock and fresh haddock in a leek and white wine sauce, topped with mashed potato and grated Gruyère. It bakes at 200°C/180°C fan/Gas 6 for 35–40 minutes and serves 6. Total time is about an hour and 15 minutes. This …

Mary Berry’s Fish Pie with Crushed Potato Topping is made with 400g each of hake and salmon in a dill and lemon white sauce with leek, finished with roughly crushed new potatoes drizzled in olive oil. It bakes at 200°C/fan 180°C/Gas 6 for 30–40 minutes and serves 6. The total time is about an hour. …

Mary Berry’s Victoria sandwich from Mary Berry’s Ultimate Cake Book (2003) is made with soft margarine rather than butter, combined with caster sugar, self-raising flour, four eggs, and baking powder, baked at 180°C/Gas 4 for 25 minutes in two 8-inch (20cm) greased and lined sandwich tins. The Ultimate Cake Book version predates Berry’s switch to …

Mary Berry’s Victoria sandwich cake from her Cookery Course (2015) is the Master Recipe in her baking chapter: 225g each of butter, caster sugar, self-raising flour, four large eggs, and 2 teaspoons of baking powder, baked at 180°C/fan 160°C for 20–30 minutes in two 20cm loose-bottomed sandwich tins. What makes this the “Master Recipe” in …

Mary Berry’s Victoria sandwich with cream from her Classic (2018) is a cream-filled version of the British classic, made with cold baking spread, caster sugar, self-raising flour, and eggs, baked at 180°C/160°C fan for 25 minutes, then filled with whipped cream and jam. In Classic (2018), Berry describes this as “a great British classic” and …

Mary Berry’s Victoria sponge from her Baking Bible is a classic all-in-one cake made with softened butter, caster sugar, self-raising flour, and four large eggs, baked at 180°C/Fan 160°C for 25 minutes and finished with jam and a dusting of caster sugar. In Mary Berry’s Baking Bible (2010), she calls it “the best known and …