RECIPES BY MARY BERRY RECIPES

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MARY BERRY'S CHRISTMAS CHUTNEY RECIPE | BBC GOOD FOOD



Mary Berry's Christmas chutney recipe | BBC Good Food image

A perfect match for cheese and cold meats, and delicious in turkey sandwiches

Provided by Mary Berry

Categories     Condiment

Total Time 2 hours 30 minutes

Yield Makes about 2.5kg/6lb

Number Of Ingredients 10

900g tomato
3 red peppers, 1 large aubergine and 1 green pepper (total weight of about 900g/2lb)
700g onion, peeled and fairly finely chopped, by hand or in a food processor
4 fat cloves garlic, crushed
350g granulated sugar
300ml/½pint white wine vinegar or distilled malt vinegar
1 tbsp salt
1 tbsp coriander seeds, crushed
1 tbsp paprika
2 tsp cayenne pepper

Steps:

  • Peel the tomatoes - prick them with a sharp knife, place in a bowl and cover with boiling water. Leave for a few seconds then drain and cover with cold water. The skins will now come away easily.
  • Chop the tomatoes and aubergine and seed and chop the peppers. Put in a large heavy-based pan with the onions and garlic and bring to the boil. Cover with a lid, lower the heat and gently simmer for about one hour, stirring occasionally, until tender.
  • Tip the sugar, vinegar, salt, coriander, paprika and cayenne into the pan and bring to the boil over a medium heat, stirring, until the sugar has dissolved. Continue to boil for 30 minutes or so, until the mixture achieves a chunky chutney consistency and the surplus watery liquid has evaporated. Take care towards the end of the cooking time to continue stirring so that the chutney doesn't catch on the bottom of the pan.
  • 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 VICTORIA SPONGE CAKE RECIPE - BBC FOOD



Mary Berry's Victoria sponge cake recipe - BBC Food image

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).

Provided by Mary Berry

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 12

Number Of Ingredients 7

4 free-range eggs
225g/8oz caster sugar, plus a little extra for dusting the finished cake
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz butter at room temperature, plus a little extra to grease the tins
good-quality strawberry or raspberry jam
whipped double cream (optional)

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. Use a piece of baking paper to rub a little butter around the inside of the tins until the sides and base are lightly coated, then line the bottom with a circle of baking paper.
  • Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric hand mixer (you can also use a wooden spoon), but be careful not to over mix. Put a damp cloth under your bowl when you’re mixing to stop it moving around. The finished mixture should fall off a spoon easily.
  • Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
  • Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded butter knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack.
  • To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.

Nutrition Facts : Calories 501kcal, CarbohydrateContent 50g, FatContent 31g, FiberContent 0.8g, ProteinContent 5g, SaturatedFatContent 19g, SugarContent 36g

More about "recipes by mary berry recipes"

MARY BERRY'S VICTORIA SPONGE CAKE RECIPE - BBC FOOD
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
From bbc.co.uk
Reviews 4.1
Cuisine British
Calories 501kcal per serving
  • To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
See details


MARY BERRY'S CHOCOLATE PROFITEROLES RECIPE | BBC2 LOV…
Become a certified choux pastry expert with Mary Berry's recipe for classic chocolate profiteroles. Light and airy, it will be hard to stop at just one.
From thehappyfoodie.co.uk
Cuisine French
  • Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with non-stick baking paper.

    Place the butter and water in a small saucepan over a high heat and cook until the water is boiling and the butter has melted. Remove from the heat and immediately shoot in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough. Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.

    Spoon 12 domes of pastry on to the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas 5 and bake for another 20 minutes.

    Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back on to the baking sheet. Return to the oven for 15–20 minutes to dry out.

    Meanwhile, to make the chocolate sauce, pour the cream into a pan and heat until hot. Add the chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.

    Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.

    Pour the cream into a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream on to the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.

    Mary’s Tips:

    Can be made and assembled up to 4 hours ahead. Unfilled buns can be made up to a day ahead.

    Not for freezing.

See details


EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
Mary Berry's easy-to-follow recipe for Beef Wellington is a showstopping feast or a truly special Sunday lunch idea.
From thehappyfoodie.co.uk
  • 1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

    2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.

    3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.

    4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.

    5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side. 

    Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.

    Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.

    Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.

    6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.

     

See details


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.
From bbc.co.uk
Reviews 4.5
Cuisine British
  • To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
See details


MARY BERRY'S VICTORIA SPONGE CAKE RECIPE - BBC FOOD
Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream).
From bbc.co.uk
Reviews 4.1
Cuisine British
Calories 501kcal per serving
  • To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. Top with the second cake, top-side up. Sprinkle over the caster sugar.
See details


MARY BERRY'S CHOCOLATE PROFITEROLES RECIPE | BBC2 LOV…
Become a certified choux pastry expert with Mary Berry's recipe for classic chocolate profiteroles. Light and airy, it will be hard to stop at just one.
From thehappyfoodie.co.uk
Cuisine French
  • Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with non-stick baking paper.

    Place the butter and water in a small saucepan over a high heat and cook until the water is boiling and the butter has melted. Remove from the heat and immediately shoot in the flour, all at once. Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough. Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.

    Spoon 12 domes of pastry on to the baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Turn down the temperature to 190°C/170°C fan/Gas 5 and bake for another 20 minutes.

    Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back on to the baking sheet. Return to the oven for 15–20 minutes to dry out.

    Meanwhile, to make the chocolate sauce, pour the cream into a pan and heat until hot. Add the chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.

    Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.

    Pour the cream into a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream on to the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.

    Mary’s Tips:

    Can be made and assembled up to 4 hours ahead. Unfilled buns can be made up to a day ahead.

    Not for freezing.

See details


EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
Mary Berry's easy-to-follow recipe for Beef Wellington is a showstopping feast or a truly special Sunday lunch idea.
From thehappyfoodie.co.uk
  • 1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

    2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.

    3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.

    4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.

    5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side. 

    Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.

    Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.

    Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.

    6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.

     

See details


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.
From bbc.co.uk
Reviews 4.5
Cuisine British
  • To serve, split the scones and serve with strawberry jam on the plain scones along with a good dollop of clotted cream.
See details


RECIPES - MARY BERRY
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