From classic puddings to cheesecakes and crumbles, these Mary Berry Desserts Recipes bring British favourites, fruity flavours and sweet treats to your table.
This Mary Berry toffee sauce is a glossy, amber-coloured pour with a deep buttery richness, a gentle caramel bitterness, and a smooth, coating finish that clings beautifully to ice cream, sponge, and steamed puddings alike. It sets to a soft, spoonable consistency when cool but loosens into a silky drizzle the moment it meets warmth….
This Mary Berry lemon meringue ice cream is a pale, creamy frozen dessert with a sharp citrus edge, soft ribbons of lemon curd running through the base, and crisp meringue pieces that shatter lightly against each spoonful. It captures everything that makes a classic lemon meringue in a form that needs no baking and no…
Mary Berry Honeycomb Ice Cream is a no-churn frozen dessert with a rich, golden custard base threaded through with crunchy amber shards of homemade honeycomb. Each scoop carries a deep, buttery toffee flavour, and the honeycomb pieces melt slowly against the cold cream, creating pockets of caramel sweetness throughout. The overall texture is smooth and…
Mary Berry profiteroles are light, hollow choux pastry shells with a crisp golden exterior and a soft, almost hollow centre, filled with softly whipped cream and finished with a rich, glossy dark chocolate sauce that sets beautifully as it cools. Each bite delivers a contrast of textures, the delicate crunch of the pastry giving way…
This Mary Berry ginger sponge pudding is a deeply warming, golden-crumbed steamed sponge with a tender, close-grained texture and a clean, fiery heat from ground ginger that lingers pleasantly on the finish. Pools of treacle-dark syrup gather beneath every serving, giving each portion a glossy, amber-coloured base that contrasts beautifully with the pale, springy sponge…
This rhubarb and ginger crumble brings together tangy, softened rhubarb beneath a golden, rubble-textured topping that shatters at the spoon and releases a warm, spiced steam. The ginger cuts through the sharp fruit with a gentle heat, and the buttery crumble browns to a deep amber at the edges while remaining tender and slightly doughy…
Mary Berry crème caramel is a silky, amber-glazed custard with a deep, bittersweet caramel that pools across the plate the moment it is unmoulded. The custard itself is set just firm enough to hold its shape, with a smooth, trembling texture that yields cleanly under a spoon. This version is reliable from the very first…
This Mary Berry sticky toffee pudding is a deeply dark, treacle-coloured sponge with a tender, close crumb that soaks up a smooth butterscotch sauce. The sauce pools glossily around each warm slice, setting to a toffee-edged finish against the sponge. It is the sort of pudding that fills a kitchen with the warm, caramel scent…
This Mary Berry treacle tart recipe produces a deep golden, glossy filling with a rich, syrup-sweet aroma and a tender, buttery shortcrust base that holds its shape cleanly when sliced. The filling sets to a soft, sticky consistency with a slight chew from the breadcrumbs, giving every bite a satisfying pull against the crumbly pastry…
Mary Berry bread pudding is a dense, warmly spiced bake with a dark golden crust and a soft, yielding centre that is rich with dried fruit and the lingering scent of mixed spice and nutmeg. Each square is satisfying in the way only a properly made bread pudding can be, heavy enough to feel indulgent…
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