MARY BERRY'S APPLE CRUMBLE RECIPE - BBC FOOD
The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C/350F/Gas 4 (160C fan).
- Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.
- Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp.
- Stir to break up the crumble and sprinkle over the hot apple.
MARY BERRY'S SCONES RECIPE - BBC FOOD
Mary Berry's scones are the perfect easy tea-time treat, whether jam-and-cream-topped (in whichever order you like), plain or packed with sultanas. Equipment: You will need a fluted 5cm/2in cutter.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes 16 small scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Lightly grease two baking trays.
- Put the flour, baking powder and sugar in a large bowl. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Crack the eggs into a measuring jug, then add enough milk to make the total liquid 300ml/10fl oz. Stir the egg and milk into the flour – you may not need it all – and mix to a soft, sticky dough.
- Turn out onto a lightly floured work surface, knead lightly and work in the sultanas, if using. Roll out to a rectangle about 2cm/¾in thick.
- Cut into as many rounds as possible with a fluted 5cm/2in cutter and place them on the prepared baking trays. Brush the tops of the scones with a little extra milk, or any egg and milk left in the jug.
- Bake for 12–15 minutes, or until the scones are well risen and a pale, golden-brown colour. Lift onto a wire rack to cool. Eat as fresh as possible.
- To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
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MARY BERRY LEMON POSSET TART RECIPE | BBC2 SIMPLE COMFORTS
From thehappyfoodie.co.uk
Cuisine British
1. You will need a 20cm (8in) round, deep, loose-bottomed sandwich tin. Preheat the oven to 200°C/180°C fan/Gas 6.
2. First make the pastry. Measure the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Alternatively, rub the flour, butter and sugar together in a mixing bowl with your fingertips before adding the egg.
3. Remove the dough from the bowl and gather together on a floured work surface, then lightly knead until smooth (be careful not to over-knead). Roll the pastry out thinly and transfer it to the tin, lining the base and sides. Trim the edges and prick the base with a fork, then chill in the fridge for about 30 minutes.
4. Line the pastry case with baking paper and baking beans and bake blind in the oven for about 15 minutes. Remove the paper and beans and return to the oven for a further 5–7 minutes until completely cooked, crisp and pale golden. Set aside to cool.
5. To make the filling, pour the cream into a shallow saucepan. Add the sugar and lemon zest. Stir over the heat until just boiling and the sugar is dissolved, then remove the pan from the heat and leave to stand for 5 minutes. Stir in the lemon juice and stir until the consistency has thickened slightly. Leave to cool for 5 minutes, then spoon the filling into the tart case and level the top. Place in the fridge to chill for at least 4 hours or overnight.
6. Decorate with raspberries and dust with icing sugar. Serve sliced into wedges with some pouring cream if you like.
Prepare ahead: Tart can be made up to a day ahead. Decorate on the day.
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