Mary Berry

Mary Berry’s malted chocolate cake is a two-layer sponge made with malted chocolate drink powder and cocoa, sandwiched and topped with a malted chocolate buttercream icing, then finished with Maltesers. It bakes at 180°C (160°C fan) for 20 to 25 minutes in two 20cm sandwich tins and serves 8 to 10. Berry published this in …

Mary Berry’s bonfire chocolate traybake is a dense, fudgy chocolate sponge made with melted dark chocolate, ground almonds and butter, baked at 180°C (160°C fan) for 25 to 30 minutes in a 23×30cm tin. It makes 20 squares and needs nothing more than a dusting of icing sugar. Berry published this in Foolproof Cooking (2016) …

Mary Berry’s rich chocolate tray bake is a cocoa sponge topped with milk chocolate ganache and feathered with piped white chocolate, baked at 180°C (160°C fan) for 30 to 35 minutes in a 30×20cm tin. It cuts into 21 slices and Berry says it keeps for up to a week in a cake tin. Berry …

Mary Berry’s iced chocolate traybake is a cocoa sponge baked at 180°C (350°F/Gas 4) for 35 to 40 minutes in a 30×23cm tin, brushed with apricot jam, then topped with a poured chocolate icing. It cuts into 21 squares and is the closest thing to a classic school cake in Berry’s books. Berry published this …

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 …