MARY BERRY'S YULE LOG RECIPE - BBC FOOD
Mary Berry shows you how to make a foolproof chocolate yule log a.k.a Bûche de Noël. It's utterly delicious and a perfect alternative to Christmas pudding!
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 30 minutes
Yield Serves 8-10
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/400F/Gas 6. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment, pushing it into the corners.
- For the sponge, in a large bowl whisk the eggs and sugar using an electric hand whisk until the mixture is pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until all the cocoa and flour are incorporated into the egg mixture. (Be careful not to beat any of the air out of the mixture).
- Pour the mixture into the lined tin and spread evenly out into the corners. Bake in the middle of the preheated oven for 8–10 minutes, or until well risen and firm to the touch and the sides are shrinking away from the edge of the tin.
- Place a piece of baking parchment bigger than the Swiss roll tin on the work surface. Dust with icing sugar generously. Carefully invert the cake onto the paper and remove the bottom lining piece of paper.
- Cut a score mark 2.5cm/1in in along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper. Roll with the paper inside and sit the roll on top of its outside edge to cool completely.
- While the cake is cooling, make the ganache topping. Heat the cream in a pan, just so as you can keep your finger in it. Remove from the heat and add the chocolate, stirring until it is melted. Cool to room temperature, then put into the fridge to firm up (this icing needs to be very thick for piping).
- Uncurl the cold Swiss roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end on the diagonal. Transfer the large piece of cake to a serving plate and angle the cut end in to the middle of the large cake to make a branch.
- Put the chocolate icing into a piping bag fitted with a star nozzle. Pipe long thick lines along the cake, covering the cake completely so it looks like the bark of a tree. Cover each end with icing or, if you wish to see the cream, leave un-iced. Alternatively, just use a palette knife to spread on the icing and create rough bark texture with a fork.
- Dust with icing sugar and garnish with fresh holly or a little robin to serve.
MARY BERRY’S TRIFLE RECIPE - BBC FOOD
Homemade Swiss roll and soaks up the sherry and adds a special decorative touch to Mary Berry's slightly boozy, party-time trifle.
Provided by Mary Berry
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.
- For the Swiss roll, whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
- Bake for 10-12 minutes, or until the sponge is golden-brown and begins to shrink from the edges of the tin. While the cake is cooking, place a piece of baking parchment a little bigger than the size of the tin on the work surface and dust it with caster sugar.
- Turn the cake out onto the sugared parchment and peel off the paper. Trim the edges of the sponge with a sharp knife to give straight clean edges. Make a score mark running down one of the long sides, about 2cm/1in in from the edge, being careful not to cut right through.
- Leave to cool slightly, then spread with jam. Roll up the cake firmly from the scored end.
- Cut the Swiss roll into 14 slices. Carefully arrange eight of the slices, closely together, around the sides of a 20cm/8in, straight sided, glass bowl, with the cut, rolled sides facing outwards.
- For the filling, arrange the remaining six slices in the base of the dish. Crumble the ratafia biscuits over the top.
- Combine 150ml/5fl oz of the pear juice drained from the tin with the sherry and sprinkle it over the sponge and crumbled biscuits. Level the surface by pressing down with a spoon and leave to soak while you make the custard.
- For the custard, put the egg yolks, caster sugar, cornflour and vanilla extract into a large bowl and whisk until blended. Heat the milk and cream together in a pan until hot, but not boiling. Gradually whisk this into the egg yolk mixture a little at a time, then return the mixture to the pan. Stir over a high heat until the mixture just comes to the boil and the custard thickens. Take off the heat and cover with cling film in contact with the surface to prevent a skin forming.
- Drain the pears and cut each half in three lengthways and arrange over the sponges. Pour over the custard, cover and leave until completely cold before transferring to the fridge to chill and set.
- Beat the whipping cream in a bowl until a ribbon of cream falls from the whisk when the whisk is removed.Leaving three tablespoons aside for final decoration, gently spread the cream over the surface of the set custard and scatter with the almonds. Whisk the remaining cream further until soft peaks form when the whisk is removed and spoon 10 cream blobs around the trifle, one for each portion. Decorate with 10 cherries and chill until ready to serve.
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MARY BERRY'S CHRISTMAS CHUTNEY RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Condiment
Cuisine British
- Ladle the chutney into sterilised or dishwasher-clean jars (Kilner jars are ideal) and top with paper jam covers. Seal the jars while still hot. Leave to mature for at least a month in a cool dark place.
MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
Total Time 45 minutes
Calories 643kcals per serving
- To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!
MARY BERRY'S LEMON DRIZZLE TRAYBAKE CAKE RECIPE - BBC FO…
From bbc.co.uk
Reviews 4.8
Cuisine British
Calories 290kcal per serving
- Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.
MARY BERRY POTATO & LENTIL VEGETARIAN BAKE | BBC2 SIMPL…
From thehappyfoodie.co.uk
1. Preheat the oven to 180°C/160°C fan/Gas 4 and butter the dish.
2. Heat the oil in the frying pan, add the onions and fry for about 5 minutes. Add the garlic and fry for about 10 seconds. Add the lentils, white wine, tomato paste and stock, stir and bring to the boil. Add the sun-dried tomatoes and season with salt and pepper. Cover the pan with a lid and transfer to the oven for about 50–60 minutes or until the lentils are cooked and the liquid is absorbed. Stir in the Worcestershire sauce.
3. Meanwhile, melt the butter in a pan, add the mushrooms and fry over a high heat for a minute. Cover with a lid and cook for few minutes more over a gentle heat. Remove the lid and increase the heat to evaporate the liquid. Season with salt and pepper. Add to the lentil mixture, stir and spoon into an ovenproof dish.
4. Increase the oven temperature to 220°C/200°C fan/Gas 7.
5. For the topping, cook the potatoes in a pan of boiling water for 5–8 minutes until just soft, then drain well. Melt the butter in the empty pan, tip the potatoes back in and add the garlic and chives. Season with salt and pepper and carefully mix to coat the potatoes in the herby, garlicky butter.
6. Spoon the potatoes on top of the lentil mixture and sprinkle with the grated cheese. Bake for about 20 minutes until crispy brown and bubbling around the edges. Serve piping hot, with some green vegetables.
Prepare ahead: Can be made up to a day ahead, up to the final 20 minutes of baking with the topping.
MARY BERRY'S GINGERBREAD CAKE | BBC GOOD FOOD
From bbcgoodfood.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine British
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
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