Trusted British chef recipes, tested at home
These Mary Berry drop scones are small, thick Scotch pancakes made from self-raising flour, caster sugar, egg, milk and a little orange zest. And her Classic recipe makes 18 to 24 in about 25 minutes, at roughly 55 calories a scone before toppings. Mary writes that they “were classically made on a solid metal griddle …
This Mary Berry chocolate cupcakes recipe beats a cocoa and hot milk paste with butter, sugar, self-raising flour and 2 large eggs in one bowl. And the 12 from her 100 Sweet Treats and Puds take about 45 minutes plus cooling, at roughly 215 calories a cake. Mary says cupcakes “are great for teatime”, or …
This Mary Berry rock cakes recipe rubs butter into spiced self-raising flour, then stirs in sultanas and demerara before binding it with egg and milk. And the batch of 12 from her Classic cookbook takes about 30 minutes, at roughly 180 calories a cake. In her Classic cookbook, Mary says these old-fashioned bakes “should be …
Mary Berry’s tea loaf is a dark, moist fruit loaf made with dried cranberries and sultanas soaked overnight in strong Earl Grey tea, then mixed with self-raising flour, light muscovado sugar and an egg. It bakes for about 1 hour 40 minutes and is served sliced and buttered. The recipe comes from Mary Berry’s Simple …
James Martin’s banana cake blends ripe bananas with maple syrup into a smooth purée, folds it through a creamed butter-and-sugar batter with chopped pecans, bakes it in a springform tin at 170°C (150°C fan, gas 3) for 45-60 minutes, then glazes it with a boiled-down maple cream. It serves six to eight. The recipe comes …