Could Mary Berry be turning into a raw foodist?
She has sold over five million cookbooks, has nearly 60 years baking experience and is known for being the queen of all things baking. Whether you are a seasoned professional or just starting out in the exciting world of home baking, Mary Berry is a name that you’ll be familiar with.
From the signature Lemon Drizzle Cake to the challenging Fraisier Cake, there is no doubt that Mary’s recipes are some of the best loved. Having learnt the art of baking from her mother, Mary quickly established herself as a leading cookery writer and broadcaster, specialising in Aga cookery, cakes and desserts.
Mary will be appearing in Birmingham at Cake International – The Sugarcraft, Cake Decorating & Baking Show at the NEC from the 8-10 November.
We caught up with Mary to find out a little more about the queen of baking. Spot the item that hints that Mary may be into making Raw foods!
- What or who got you interested in baking?
A wonderful home economics teacher called Miss Date, she was lovely and encouraged me in class
- What is your signature dish?
Lemon Drizzle cake
- If you weren’t a chef what would you be?
- Sweet tooth or savoury?
- What are your top tips for any aspiring baker?
- Follow a good recipe and weigh accurately. Use digital scales and weigh exactly as in the recipe. Use the correct sized tin and oven temperature, all these changes can affect the cake.
- Cake baking and decorating has exploded in popularity recently – what’s your opinion on why this could be?
The Great British Bake Off has inspired a new generation of bakers
- What is the last great meal you ate?
I had razor clams with a fennel sauce, followed by sea bass with a lovely crispy skin, at Claridges in London, what a treat!
- What kitchen gadgets will be on your Christmas list?
I would love Spiralizer Machine … to make vegetable spaghetti strands
- What are your favourite flavour combinations?
My two favourite flavours are lemon and ginger
- What do you love most about baking?
The satisfaction of producing something that looks gorgeous and that everyone is going to enjoy
- Fruit cake or sponge cake?
Sponge cake, preferably a Victoria Sandwich
- Top tips for the perfect mince pie?
- Lovely thin pastry and lots of mincemeat
- What’s the biggest compliment for you as a cook?
I love your recipes!
- What is your idea of food heaven?
Caesar Salad with homemade croutons, anchovies and added avocado