to hear MaryBerry saying it was “to die for” is still one of the best moments in my life. Cake. This is my dairy-free adaptation of the sticky toffee ginger pudding I made in the final of Britain’s Best Home Cook
Prue Leith will be replacing MaryBerry as a judge, whilst Sandi Toksvig and Noel Fielding will be taking over the hosting duties from Sue Perkins and Mel Giedroyc
Jen made MaryBerry’s lemon yoghurt cake last year and enjoyed the taste and texture that the yoghurt gave to the cake, so that was the inspiration for this recipe, and I think her cakes look SO pretty as well as sounding wonderful with all those great ingredients
They were following a MaryBerry recipe. Mary warned against being over ambitious, she wanted absolutely perfect biscuits with the same thickness and texture
Not too crumbly and not too sticky. The cookies come in three different flavours, Double Chocolate Chunk, Stem Ginger and Chewy Fruit & Oat and are the first cookies on the market to contain fair trade palm oil
Cheapside Market has a bustling vibrant atmosphere, it’s full of fresh, colourful organic fruit and vegetables and characters to match, I rather fell for the charming Mary Victoria who proudly showed off her produce and happily posed for photos
The original recipe was taken from You magazine and written by baking queen MaryBerry. The cake has a surprising amount of ground ginger in - we both were a bit hmm is it a typo but went with it, and its perfect, a nice warming roundess without slapping you round the face gingeryness
I turned to classic MaryBerry for my next bake. For our final session I wanted to make something a bit special so I browsed through the "Great British Bake Off - How To Bake" book and opted for Sticky Maple-Apple Traybake
This took me a good fifteen minutes, and I also like to have a big washing up bowl of hot, soapy water to hand, for sticky hands as well as regular washing up of all the bowls and pans used along the way…
Grease a deep 18cm square cake tin and line the base with baking parchment. Stir in the ginger and 175ml hot water. MaryBerry's Cookery Course, published by DK, £25, dk. 5 pieces preserved stem ginger, drained and finely chopped
