Mary Berry

Mary Berry’s sausage and herb plait is a pork sausagemeat filling wrapped in puff pastry plaited into a lattice, baked at 220°C (200°C fan) for about 35 minutes on a hot baking sheet. It serves 6 to 8 and Berry says to serve it hot with dressed salad leaves. Berry published this in Everyday (2017) …

Mary Berry’s herbed mini sausage rolls are bite-sized pastry rolls filled with pork sausagemeat, fried onion, lemon zest and fresh herbs, baked at 200°C (180°C fan) for 25 to 30 minutes. The recipe makes 36 pieces at just 83 calories each, sized for a buffet or party spread. Berry published this in her Complete Cookbook …

peppadew peppers and garlic, wrapped in ready-rolled puff pastry and baked at 220°C (200°C fan) for 25 to 30 minutes. The recipe makes 6 medium rolls, each about 12cm long. Mary Berry published this in Simple Comforts (2020) after her publisher specifically asked for them. Her headnote tells the story: “Lizzy, our publisher, asked for …

Mary Berry’s blackberry and apple crumble pie is a shortcrust pastry base topped with a cornflour-thickened blackberry and apple filling, finished with a grated semolina crumble, baked at 200°C (180°C fan) in a 25×30cm traybake tin. It serves 8 and cuts into neat squares. Berry published this in Everyday (2017) and her headnote makes it …

Mary Berry’s plum crumble is halved plums baked under a three-ingredient topping of plain flour, butter and granulated sugar at 180°C (160°C fan) for 45 minutes. It serves 4 to 6 from a 25×20cm dish, and Berry says to serve it warm with cream or custard. Berry published this as her teaching crumble in the …

Mary Berry’s apple and blackberry crumble is made with thickly sliced Bramley apples and fresh blackberries under a semolina-spiked crumble topping, baked at 200°C (180°C fan) for 45 to 50 minutes. It serves 6 and Berry says to serve it with custard, cream or ice cream. Berry published this in Simple Comforts (2020) and her …

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 …