Mary Berry's Absolute Favourites: Roasted sausage and potato supper
This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together.
Mary’s Victoria sandwich with buttercream recipe
Here's Mary Berry's Victoria sponge - save it for every birthday, afternoon tea or special occasion.
Mary Berry’s Apple and Cinnamon Cake
I’m being resourceful again! We had a few apples that were past eating condition and they’ve ended up in this lovely comforting cake from Mary Berry’s Baking Bible. The original r…
Mary Berry's carrot and walnut cake with cream cheese icing
For this classic carrot cake recipe, it's important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge. Serves 8 Calories per serving: 765
Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.