Mary Berry

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 …

Mary Berry’s beef stroganoff is thin strips of steak seared with quartered shallots and halved mushrooms, finished with soured cream and parsley. It serves four, cooks on the hob in about 15 minutes, and goes straight to the table with rice. Her version in Cooking with Mary Berry (2016) is the simplest of her three …

Mary Berry’s pork stroganoff is sliced pork fillet fried with mushrooms and paprika in a crème fraîche sauce, served with basmati rice. It serves four to six and cooks entirely on the hob in about 20 minutes. Berry calls this “a classic recipe bound with a creamy sauce and flavoured with plenty of paprika” in …

Mary Berry’s paprika chicken is pan-browned chicken breasts baked in a crème fraîche sauce with two tablespoons of mild paprika. It serves six at 200°C/180°C fan/Gas 6 for 15–20 minutes, and the sauce needs just two minutes on the hob. Her recipe in Mary Berry at Home calls this “a quick and easy supper dish …

Mary Berry’s chicken stroganoff is sliced chicken breast pan-fried with mushrooms and paprika in a crème fraîche sauce, served with basmati rice. It serves four to six, cooks entirely on the hob, and takes about 25 minutes from cutting board to plate. Berry doesn’t publish a chicken stroganoff, but her Pork Stroganoff in Absolute Favourites …

Mary Berry’s cauliflower cheese bakes blanched cauliflower and broccoli florets under a two-cheese sauce made with Parmesan, Cheddar and Dijon mustard. It serves four, takes 20 minutes at 200°C, and the cheese sauce needs under five minutes on the hob. Her version in Cooking with Mary Berry (2016) blanches the two vegetables in stages so …

Mary Berry’s salmon terrine is a chilled no-cook starter lined with smoked salmon and filled with a cream cheese pâté flavoured with horseradish and dill. It serves eight from a 450g (1lb) loaf tin and takes about ten minutes of hands-on work before the fridge does the rest. Her recipe in Cooks the Perfect Step …