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Mary Berry's Baking Bible

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Mary Berry is the undisputed Queen of Cakes, well-known for her easy-to-follow, tried and tested, mouth-watering recipes. She wrote the Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake, with a collection of classic bakes, as well as hot puddings and pies, soufflés and meringues, cheesecakes and biscuits to satisfy all your baking needs. Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Next, mix in the flour, and lastly stir in the chocolate chips. Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan, then line the bottom with parchment paper. Lightly grease 3 baking trays. Pre-heat the oven to 190°C/375°F/Gas Mark 5. Measure the butter and sugars into a medium bowl and beat thoroughly with a hand-held electric mixer or wooden spoon until evenly blended. Mary Berry, the legendary judge from "The Great British Bake Off," is out with a new version of her popular cookbook.

To make the frosting, melt the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water. Let cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment.

Measure all the sponge ingredients into a large bowl and mix with an electric mixer until well-blended. Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric mixer until light and fluffy. Stir in 2/3 cup (125 grams) of the chocolate chips. This old-fashioned celebration cake iced with ‘American frosting’ has three delicate layers of walnut sponge, filled and covered with meringue frosting – a beautiful bake for someone special. Measure all the brownie loaf ingredients, except the white chocolate chips, into a large bowl. Whisk together using an electric hand whisk until light and fluffy. Stir in 125g (4½oz) of the chocolate chips.

Who is the author: Food writer, TV regular and Queen of Baking, Mary Berry has been teaching the nation how to make the perfect fluffy sponge for decades. Recipes we love: Frosted Walnut Cake, Hot Chocolate Soufflés, Victoria Sponge, Paprika and Cheese Biscuits, and The Very Best Shortbread. To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Leave to cool slightly. Fold in the remaining white chocolate chips before spreading over the tops of the loaves to make a ripple effect.

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