Toni Waterfall: My Favourite Mary Berry Recipes of All Time

Toni Waterfall: My Favourite Mary Berry Recipes of All Time

But, for me, the real icing on the cake is her baking. Every recipe I’ve made of hers seems to be a success story (at least that’s what friends and family tell me). So, with that in mind, I thought I’d share a few of my tried-and-tested Mezza Bezza crowd-pleasers with you. Whether you’re making them with the kids on a rainy weekend or rustling up a treat for the office, these cakes are – as you’d expect from the Queen of Baking (that’s Mary, not myself) – utterly delicious.

  1. List Of Ingredients
  2. 100g soft butter
  3. 175g caster sugar
  4. 2 large eggs
  5. 2 ripe bananas (mashed)
  6. 225g self-raising flour
  7. 1 teaspoon baking powder
  8. 2 tablespoons milk

Banana Bread

I always buy enough bananas to feed a jungle. My intentions are good – I’ll have one as my mid-afternoon snack – but it doesn’t always work out that way. So I’m often left with over-ripe bananas in my fruit bowl that seem to be destined for the compost heap. However, those little critters will now have to miss out; since I discovered the banana loaf in Mary Berry’s Baking Bible I’ve never looked back. It’s a super-easy recipe, consisting of mashed bananas (the riper the better), sugar, self-raising flour, baking powder and milk. I have been known to jazz it up with a cream cheese frosting, or add some cherries to the mix, but it’s equally as scrumptious left plain with a little butter and washed down with an obligatory cup of tea.

Method

Grease a loaf tin and line sides with baking parchment. Put all ingredients in bowl and blend well. Spoon mixture in tin and bake at 180 degrees for around an hour, until golden brown and well-risen. Cool on a wire rack.

  1. List Of Ingredients
  2. 225g self-raising flour
  3. 225g caster sugar
  4. 3 eggs
  5. 175g butter
  6. 1.5 teaspoons baking powder
  7. Finely grated rind of 2 lemons
  8. 6 tablespoons milk
  9. Topping:
  10. 175g granulated sugar
  11. Juice of 2 lemons

Lemon Drizzle

Lemon drizzle is, hands down, my favourite cake of all time. There’s something about the zing, the crunch and the soft sponge that I can’t resist. I made it for the first time a few years ago from Mary Berry’s New Aga Cookbook when I was staying at my parents’ house (I know, I sound like Flora from this year’s GBBO: “I’m used to baking in an Aga!”), and it turned out so well I had to stop myself from looking too smug. I’ve been making it ever since, and have looked equally as self-righteous every time. Another bonus about this recipe is that the ingredients are so cheap; I estimate that every slice costs all of 10p. The trick with this one is to pour the crunchy topping on while the cake is still warm so it oozes into the sponge.

Method

Mix all the cake ingredients with an electric mixer or beat well. Put into a lined small roasting tin and bake for around 30 minutes at 180 degrees. Meanwhile, mix the topping ingredients. Once the cake is ready, pour the crunchy topping over it.

  1. List Of Ingredients
  2. 100g ground almonds
  3. 225g soft butter
  4. 175g self-raising flour
  5. 225g light muscovado sugar
  6. 50g cocoa powder
  7. 5 eggs
  8. 2 teaspoons baking powder
  9. 150g white chocolate buttons (I just used white chocolate)
  10. For the icing:
  11. 200g dark chocolate
  12. 50g butter
  13. 25g white chocolate buttons (or grated white chocolate)

Chocolate Brownie Cake

Method

I found this recipe in Mary Berry’s Cook Now, Eat Later and this one had me at its name: my three favourite things – chocolate, brownies and cake; what’s not to love? It’s definitely one to make with the little budding bakers in tow; my four-year-old loved pouring the cocoa powder in and witnessing the marble effect in the bowl. Breaking up the chunks of white chocolate also kept her happy (I didn’t have any Buttons so grated white chocolate went on the top, too). The fondant icing gives it a further decadent element, and I especially love the ground almonds that impart an oh-so-subtle marzipan-esque flavour. A triple-chocolate hit that is guaranteed to make people happy – and that’s what baking’s about, isn’t it?

  1. List Of Ingredients
  2. 500g short-crust pastry
  3. For the filling:
  4. 75g soft butter
  5. 175g butter
  6. 75g caster sugar
  7. 2 eggs, beaten
  8. 75g ground almonds
  9. ½ teaspoon almond extract
  10. 2 x 400g tins apricot halves
  11. Topping:
  12. 125g icing sugar
  13. 1-2 tablespoons apricot juice from tin

Apricot Frangipane Tart

While I would always go for a cake over a tart, this apricot frangipane from Mary Berry’s Absolute Favourites is my go-to dinner party pud and can be reheated in a low oven before serving with a dollop of cream or ice-cream. The crisp pastry combined with the flavours of the frangipane and apricot filling makes for an elegant, delicate tart – it’s anything but stodgy. Mary says to use shop-bought short-crust pastry if time is short. As a working mum, time is always short, so I opt for the roll-out pack every time. The apricot-scented icing is a lovely finishing touch.

Method

Roll out the pastry, place in the tin and prick with a fork. Cream the butter and sugar before adding the eggs, ground almonds and extract. Place apricots over the base of the pastry and then spoon on the frangipane mixture to cover. Bake for around 45 minutes and then zigzag the icing over the tart.



So, there you have a selection of my favourite Mary Berry recipes. Do you have any cakes in your repertoire that have you feeling smug every time? Please, tell! Click here for lots more delicious Mary Berry Recipes…

Toni Waterfall

Toni Waterfall – Cookery, Food & Drink A mum with a food-loving family and a part-time pescatarian lifestyle, I’m always searching for delicious and practical ideas to try in the kitchen. My all-time favourite chef is Gordon Ramsay, but I’ve never made a bad meal using a Jamie Oliver recipe. Spaghetti bolognaise is the go-to meal in my household, but I also enjoy cooking curries from scratch – especially seafood ones. I always say that balance and seasoning are crucial elements of getting a dish right. I’m constantly thinking ahead to the next meal and am an impulsive, daily supermarket shopper, as opposed to a weekly bulk buyer.