MARY BERRY'S GINGERBREAD CAKE - BBC GOOD FOOD
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Total Time 1 hours 30 minutes
Yield Serves 15
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...
This Thai-inspired roasting tin salmon dish from Mary Berry's BBC2 series Simple Comforts is packed with flavour and makes for a deliciously healthy meal.
Provided by Mary Berry
Yield Serves 6
Number Of Ingredients 1
Steps:
1. Preheat the oven to 220C/ 200C fan/ Gas 7.
2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.
3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.
4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.
5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.
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More about "mary berrys ginger cake recipes"
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!
MARY BERRY GRANNY'S GINGERBREAD RECIPE | BBC2 SIM…
From thehappyfoodie.co.uk
Total Time 35 minutes
Cuisine British
1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.
5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.
Prepare ahead: Can be made a day ahead.
Freezes well.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
MARY BERRY'S BANOFFEE PIE RECIPE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
Chilling time: a minimum of 2¼ hours. Cook time: 5 minutes.
1. Line the sides of the tin with strips of cling film (using a little water to help the cling film stick) and then line the base with a disc of baking paper.
2. First make the pie base. Place the biscuits in a freezer bag and finely crush with a rolling pin. Melt the butter in a non-stick saucepan over a low heat, add the biscuits and combine. Spoon into the base of the tin, pressing down with the back of the spoon to level. Chill for 15 minutes.
3. To make the filling, heat the butter and sugar in the same pan and stir over a low heat until combined. Add the condensed milk and bring to the boil and boil, stirring continuously, for 2–3 minutes or until dark golden, taking care that the mixture doesn’t catch on the bottom. Do not allow to boil for too long or it will become grainy. Add the vanilla extract and pour into the tin. Chill in the fridge for a minimum of 1 hour or up to 24 hours.
4. Peel and slice the bananas and arrange in neat rounds on top of the caramel. Whip the cream to soft peaks and spoon or pipe it over the bananas, then level the top before chilling in the fridge for an hour.
5. Meanwhile, melt the chocolate in a bowl set over pan of gently simmering water. Remove from the heat and allow to cool.
6. Remove the edges of the tin from the banoffee pie, peel off the cling film and transfer to a serving plate, slipping the baking paper from underneath. Zigzag the melted chocolate over the top (if using), making sure it’s cool or it will melt the cream, or dust with cocoa powder.
Prepare Ahead:
The base and filling can be made up to a day ahead and kept in the fridge. Ideally, the pie should be assembled with the banana and cream on the day. However, it can be assembled a day in advance: as long as the banana is completely covered in the cream, it will not discolour.
Mary’s Classic Tip:
* For a speedier dessert, use a tin of ready-made caramel (bear in mind this doesn’t set as firmly).
MARY BERRY'S GINGER CAKE TRAYBAKE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
- Allow the icing to set before slicing the traybake to serve.
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!
MARY BERRY'S GINGERBREAD HOUSE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.3
- To decorate, pipe icing along the apex and edges of the roof to look like snow and icicles. Stick the front door in place with icing. Cut the back door into three pieces to use as props to keep the trees upright. Decorate the Christmas trees with piped icing and fix them onto the cake board with icing and gingerbread props. Dust the roof with icing sugar and light the night lights using a candle lighter through the open back door. Do not leave the candles lit unattended, and it is best not to burn the candles inside the house for longer than 15 minutes or they may singe the inside of the roof and start to melt the chocolate buttons.
MARY BERRY'S MOROCCAN TAGINE-INSPIRED LAMB STEW | ONE-POT ...
From thehappyfoodie.co.uk
Cuisine Moroccan
Prep time: 30 minutes Cook time: 1 hour 40 minutes–2 hours 10 minutes
Preheat the oven to 150˚c/130˚c Fan/Gas 2.
Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Add the onions and celery to the pan and fry over a medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Remove from the oven, stir in the chickpeas and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender (see note).
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary's wise words:
The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
MARY BERRY GRANNY'S GINGERBREAD RECIPE | BBC2 SIM…
From thehappyfoodie.co.uk
Total Time 35 minutes
Cuisine British
1. You will need a 23 x 30cm (9 x 12in) traybake tin lined with baking paper. Preheat the oven to 180°C/160°C fan/Gas 4.
2. Measure the flour, bicarbonate, ginger and mixed spice into a large bowl.
3. Measure the butter, treacle, syrup and sugar into a small saucepan and heat gently until the butter has just melted. Set aside to cool a little.
4. Pour the mixture from the saucepan into the bowl of dry ingredients. Add the beaten egg and beat with a wooden spoon until combined. Gradually add the milk, beating to make a smooth batter.
5. Pour the batter into the prepared tin and bake for about 35 minutes or until dark golden and springy to the touch. Cut into 24 pieces to serve. Wrapped tightly, this keeps for up to a week.
Prepare ahead: Can be made a day ahead.
Freezes well.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
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