Pinch Perfect

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 …

Mary Berry Apple and Almond Cake Recipe dessert cake is a dense, honey-sweetened sponge layered with thickly sliced cooking apples and topped with flaked almonds, baked at 140°C (120°C fan) for 1¼ hours in a shallow 28cm tart tin. It serves 8 and is dusted with icing sugar before serving warm with cream. Berry’s headnote …

Mary Berry’s mini apple and almond cakes are individual Bramley apple sponges baked in 7cm cooking rings at 180°C (160°C fan) for 25 to 30 minutes, topped with flaked almonds. The recipe makes 6 cakes and they’re best served warm with crème fraîche. Berry’s headnote in Absolute Favourites (2015) calls this a version of “a …

Mary Berry’s Devonshire apple cake is a buttery almond sponge layered with thinly sliced cooking apples, baked at 180°C (160°C fan) for 1¼ hours in a 30×23cm traybake tin. It cuts into 12 slices and it’s best eaten warm with cream. Berry published this twice, first in her Ultimate Cake Book (2003) and again in …

Mary Berry’s orange butterfly cakes are light sponges flavoured with orange zest, filled with orange curd, topped with buttercream wings and dusted with icing sugar, baked at 180°C (160°C fan) for 15-20 minutes. The recipe makes 12 cakes, they keep for 3-4 days in a tin, and they freeze for up to 1 month. Berry’s …