Our Favourite Mary Berry Recipes

Author, television presenter, celebrity chef and general baker extraordinaire, Mary Berry knows a thing or two about baking – her lemon meringue pie is legendary, her traybakes are terrific and as for her Victoria sponge, well, that’s just one of the many reasons she’s known as the Queen of Cakes!

We asked Mary some commonly asked questions:

  1. How do you keep your classic recipes modern and relevant?
    I adapt them by update and using new ingredients i.e. baking spreads, new fruits and vegetable, new grains like quinoa and puy lentils, these are all modern ingredients if you compare them to when the classics were invented.
  2. If you could invite anyone to dinner who would you ask and why?
    Dame Judy Dench, I admire her acting and family values and she dresses gracefully with flare, I like to think we would get on well and have a giggle.
  3. What is the simplest piece of advice you’d give to someone who wants to start baking?
    Choose a good recipe that you know your family and friends will enjoy. Weigh accurately and carefully and follow recipe and right sized tin.
  4. If you could only bake one cake for the rest of your life, what would it be?
    Lemon drizzle cake 
  5. What is your favourite go to recipe when you are in a hurry?
    Victoria Sandwich because I could make it in my sleep!
  6. What’s the one piece of Lakeland kitchenware you couldn’t be without?
    Oh so many – traybake tin, little palette knife, spatulas, steam cleaner.
  7. We can’t imagine you have had many Mary, but what’s been your biggest baking or cooking disaster?
    Too many to remember! In a cookery demonstration many years ago I was baking a cake and we had a power cut, no electricity and the cakes were not cooked in the middle. I improvised, cut the uncooked middle out and it looked like a ring mould – filled it with cream and fruit and hey presto!
  8. How long have you been a friend of Lakeland?
    I think about 50 years, they were then called Lakeland Plastics at Alexandra Buildings in Windermere. The lovely late  Michelle Kershaw would bring the latest equipment to Housewife Magazine, in Holburn, where I was cookery editor and we would try out the gadget or piece of equipment together, I would then write about the ones I liked in the magazine. Lakeland were always first with new ideas.

Could we also ask you for your Top 5 Baking Tips please Mary?

  • Choose a good recipe
  • Use digital scales for accuracy
  • Follow the recipe exactly
  • Use the correct sized tin
  • Cook at the correct temperature

Mary Berry’s Very Best Chocolate Cake

This is my favourite chocolate cake with a wonderful chocolate ganache icing.

Mary Berry’s Carrot Cake

Mary’s very kindly adapted her famous Carrot Cake recipe to be made in her new 23cm square tin. An afternoon tea classic, it’s absolutely delicious, although it does sound healthier than it really is!

Mary Berry’s Delicious Plum Crumble

A good crumble contains the right balance of fat to flour and has the texture of fine breadcrumbs. If there is too much fat the topping will melt, if too little the result will be dry. Rub the butter into the flour gently; never mash it with your fingers, and don’t make the texture too fine or the topping will be stodgy.

Mary Berry’s Little Lemon Drizzle Cakes

These have a wonderful crunchy lemon topping. It is important to spoon the icing onto the warm cake so the lemon juice soaks into the cake. If using butter make sure it is really soft but not oily.

Mary Berry’s Beef and Ale Stew with Horseradish Spiral Dumplings

Hearty and warming, this is such a great dish to serve to the whole family. When cut, the dumpling mixture forms lovely spiral shapes in cross section that make this classic dish just that little bit different.

Mary Berry’s Orange Drizzle Cake

A simple, but perfect treat! This is a cross between a drizzle cake and a Victoria sandwich – a winning combination! The crunchy drizzle topping always goes down well.

Mary Berry’s Parmesan Crusted Chicken

The cream cheese that coats the chicken creates a moist topping, so there is no need for a sauce with this. In summer, serve it with a green salad and new potatoes; in winter, provide a selection of seasonal green vegetables.

Mary Berry’s Shortbread Stars

Shortbread is my ultimate biscuit, favourite in every way. We make it weekly so whenever anyone pops in or we have work meetings we have it at hand to share.

Mary Berry’s American-Style Baked Cheesecake

A buffet table favourite! Topped with whatever you like, we’ve gone for fresh summer fruits, but the choice is yours!