Plain rhubarb jam — without ginger, without strawberry, without any other flavouring — is the preserve that shows rhubarb at its most honestly itself. Sharp, …
Mary Berry Rhubarb and Ginger Jam Recipe
Rhubarb and ginger is one of the great flavour combinations in British baking and preserving. The sharp, slightly sour character of rhubarb and the warm, …
Mary Berry Quince Jelly Recipe
Quince jelly is the preserve I look forward to making more than almost any other. The quince is a strange and wonderful fruit — hard, …
Mary Berry Pear Cake Recipe
Pear cake is the autumn cake I reach for when I want something a little different from the apple cakes that dominate this time of …
Mary Berry Onion Sauce Recipe
Onion sauce is one of those traditional British condiments that has been quietly wonderful for centuries and that deserves much more attention than it gets. …
Mary Berry Marzipan Recipe
Homemade marzipan is one of those things I made for the first time and immediately understood why shop-bought exists — because it is quicker — …
Mary Berry Manchester Tart Recipe
Manchester tart is one of those puddings that brings back strong memories for anyone who went to a British school in the 1970s and 80s. …
Mary Berry Malteser Cake Recipe
Malteser cake is the most popular cake I bring to parties and gatherings — without exception. Something about the combination of rich chocolate sponge, malty …
Mary Berry Lemon Mousse Recipe
Lemon mousse is the dessert I turn to when I want something light and fresh after a rich main course. It is cold, smooth, intensely …
Mary Berry Jamaican Ginger Cake Recipe
If you grew up in Britain, you probably know the McVitie’s Jamaica Ginger Cake — the one in the yellow wrapper with a sweet, sticky …
