45+ Sweet and Savory Easter Mary Berry Baking Recipes to Try This Spring

Easter is a time for family gatherings, festive meals, and, of course, indulging in delicious treats.

Mary Berry, known for her iconic baking recipes, has become a household name when it comes to creating mouth-watering desserts and baked goods.

If you’re looking to add some extra sweetness to your Easter celebrations, Mary Berry’s Easter baking recipes are the perfect choice.

From traditional Hot Cross Buns to indulgent cakes, her recipes are known for their rich flavors, simple ingredients, and beautiful presentation.

Whether you’re a seasoned baker or a beginner, these recipes will guide you in creating festive treats that everyone will love.

In this blog post, we’ve gathered 45+ of the best Easter Mary Berry baking recipes that will elevate your holiday spread and impress your guests.

Let’s dive into the delicious world of Easter baking with Mary Berry!

45+ Sweet and Savory Easter Mary Berry Baking Recipes to Try This Spring

Mary Berry’s Easter baking recipes offer a perfect combination of tradition and modern flavors, ensuring that there’s something for everyone to enjoy this Easter.

Whether you’re preparing for a family brunch, afternoon tea, or a sweet post-dinner treat, these recipes will leave you with a table full of delights.

With her easy-to-follow instructions and an array of flavor-packed options, you’ll find the ideal recipe to fit your baking skills and your festive needs.

So, this Easter, try out these 45+ Mary Berry baking recipes and enjoy the magic of freshly baked goods that bring everyone together.

Mary Berry’s Hot Cross Buns

Hot cross buns are a traditional Easter treat, known for their soft, spiced dough and iconic cross on top. Mary Berry’s recipe for hot cross buns offers a perfect balance of warmth and sweetness, with a touch of citrus zest and mixed spices, making them a delightful breakfast or tea-time snack. These buns are easy to make and will fill your kitchen with a comforting aroma.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 1 tsp salt
• 1 tsp mixed spice powder
• 1 tsp ground cinnamon
• 10g instant yeast
• 40g butter
• 300ml whole milk
• 1 large egg
• 250g mixed dried fruit
• 1 tbsp finely grated lemon zest
• 1 egg, beaten (for glazing)
• 2 tbsp water (for the cross paste)

Instructions:

1. In a large mixing bowl, combine the flour, sugar, salt, mixed spice, cinnamon, and instant yeast. Make a well in the center.
2. Melt the butter in the milk and warm it gently, then pour it into the flour mixture along with the egg. Mix together to form a dough.
3. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic.
4. Add the dried fruit and lemon zest and knead again until evenly distributed.
5. Shape the dough into 12 buns and place them on a lined baking tray, leaving a little space between each one.
6. Cover with a clean tea towel and leave to rise for 1-1.5 hours or until doubled in size.
7. Preheat the oven to 220°C (200°C fan)/425°F. For the cross, mix the flour and water to make a thick paste. Transfer to a piping bag and pipe a cross over the top of each bun.
8. Bake for 15-20 minutes, or until golden brown.
9. Remove from the oven and brush with the beaten egg to give them a lovely shine.

Mary Berry’s hot cross buns are a must-try Easter treat that will impress your family and guests. They have the perfect combination of softness, sweetness, and spice, making them an essential part of any Easter celebration. Serve them fresh from the oven or toasted with a little butter, and they’re guaranteed to be a hit!

Mary Berry’s Simnel Cake

Simnel cake is a rich fruitcake traditionally enjoyed during Easter, with a layer of marzipan on top and in the middle. This cake is moist, packed with dried fruit, and has a lovely almond flavor, making it an Easter favorite. Mary Berry’s Simnel cake recipe is a great way to create a beautifully festive and delicious cake that celebrates Easter with style.

Ingredients:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp mixed spice powder
• 250g mixed dried fruit (currants, sultanas, raisins)
• 100g glacé cherries, halved
• 100g ground almonds
• 1/2 tsp almond extract
• 500g marzipan
• Icing sugar for dusting

Instructions:

1. Preheat the oven to 150°C (130°C fan)/300°F. Grease and line a 20cm round cake tin with parchment paper.
2. Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Fold in the self-raising flour, mixed spice powder, and ground almonds, followed by the dried fruit and cherries.
4. Stir in the almond extract. Spoon the mixture into the prepared tin and smooth the surface.
5. Roll out a third of the marzipan and place it over the top of the cake batter. Bake for about 1.5 to 2 hours, or until a skewer inserted into the center comes out clean.
6. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
7. Roll out the remaining marzipan into a thin layer and place it on top of the cake. Use a blowtorch or place the cake under a grill for a few minutes to lightly brown the marzipan.
8. Dust with icing sugar just before serving.

Mary Berry’s Simnel cake is the perfect Easter dessert that combines the richness of a fruitcake with the sweet, nutty flavor of marzipan. This cake will bring an elegant touch to your Easter celebrations and is a wonderful way to share the holiday spirit with family and friends. The almond aroma and festive decoration make it a memorable dessert for the season.

Mary Berry’s Carrot Cake with Cream Cheese Frosting

Carrot cake is a classic Easter treat that combines the natural sweetness of carrots with the richness of spices, often topped with cream cheese frosting. Mary Berry’s carrot cake recipe is wonderfully moist, full of flavor, and crowned with a luscious cream cheese icing. Perfect for any Easter gathering, this cake is sure to become a family favorite.

Ingredients:

• 250g plain flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 225g caster sugar
• 175ml sunflower oil
• 4 large eggs
• 2 tsp vanilla extract
• 300g grated carrots
• 50g chopped walnuts (optional)

For the frosting:

• 200g cream cheese, softened
• 100g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line two 20cm round cake tins.
2. Sift the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt into a large bowl.
3. In a separate bowl, whisk the sugar, oil, eggs, and vanilla extract until well combined.
4. Stir in the grated carrots and chopped walnuts, then fold in the sifted dry ingredients.
5. Divide the batter evenly between the two prepared tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
6. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla extract, beating until the frosting is light and fluffy.
8. Once the cakes are fully cooled, spread a layer of frosting on top of one cake, then sandwich the second cake on top. Frost the top and sides of the cake with the remaining frosting.

Mary Berry’s carrot cake is a wonderful combination of sweet, spicy, and creamy flavors that make it the perfect dessert for Easter. The moist, flavorful cake paired with the tangy cream cheese frosting is a crowd-pleasing treat. This cake’s light texture and irresistible flavor will leave everyone wanting a second slice!

Mary Berry’s Easter Lemon Drizzle Cake

Lemon drizzle cake is a light and zesty treat that is perfect for Easter. Mary Berry’s recipe offers a moist cake with a tangy lemon flavor that is balanced by a sweet lemon syrup drizzle. The fresh citrus notes make it a refreshing dessert to serve alongside heavier Easter dishes, and its vibrant flavor is sure to brighten up your celebration.

Ingredients:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• Zest of 2 lemons
• 2 tbsp lemon juice
• 50g ground almonds

For the drizzle:

• Juice of 2 lemons
• 100g caster sugar

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line a loaf tin (approx. 22×12 cm).
2. Cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. Stir in the self-raising flour, baking powder, lemon zest, and ground almonds. Mix until just combined.
4. Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes or until a skewer comes out clean when inserted into the center.
5. While the cake is baking, make the drizzle. Heat the lemon juice and caster sugar in a small saucepan until the sugar dissolves completely. Remove from heat and set aside.
6. Once the cake is baked, remove it from the oven and leave it to cool in the tin for 10 minutes. Then, remove from the tin and place on a wire rack.
7. While the cake is still warm, prick the top with a skewer and pour the lemon drizzle over the cake, allowing it to soak in.

Mary Berry’s lemon drizzle cake is a zesty, light, and refreshing treat that adds a burst of citrus to your Easter table. The sweet and tangy drizzle brings a delicious finish to the cake, making it a perfect balance of flavors. Serve this with a cup of tea, and it’s sure to become an Easter favorite that guests will ask for time and time again!

Mary Berry’s Easter Chocolate Truffle Tart

This indulgent Easter dessert features a rich chocolate filling and a buttery, crisp pastry base. Mary Berry’s chocolate truffle tart is made with a luscious ganache filling that melts in your mouth, while the contrast of the crispy tart shell provides the perfect texture. It’s a simple yet luxurious dessert that is sure to impress at your Easter gathering.

Ingredients:
For the pastry:

• 250g plain flour
• 25g cocoa powder
• 125g unsalted butter, chilled and cubed
• 50g caster sugar
• 1 egg yolk
• 2-3 tbsp cold water

For the filling:

• 300g dark chocolate (70% cocoa), chopped
• 300ml double cream
• 50g unsalted butter
• 1 tsp vanilla extract

To decorate:

• Grated chocolate or edible Easter decorations

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line a 23cm tart tin.
2. To make the pastry, combine the flour, cocoa powder, and butter in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar, egg yolk, and cold water, and pulse until the dough comes together.
3. Turn the dough out onto a floured surface and roll it out to fit the tart tin. Press the dough into the tin and trim any excess. Chill in the fridge for 30 minutes.
4. Line the pastry with baking parchment and fill with baking beans or rice. Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes until the base is crisp and golden.
5. To make the filling, heat the double cream in a saucepan until it starts to simmer. Remove from the heat and add the chopped chocolate, butter, and vanilla extract. Stir until smooth and well combined.
6. Pour the chocolate filling into the cooled pastry shell and smooth the surface. Refrigerate the tart for at least 2 hours to set.
7. Once set, decorate with grated chocolate or edible Easter decorations before serving.

Mary Berry’s chocolate truffle tart is an incredibly decadent dessert that will satisfy even the most ardent chocolate lover. Its smooth, velvety filling pairs perfectly with the rich, cocoa-flavored pastry. This tart is the ultimate showstopper for your Easter dessert table, and it’s sure to be a hit with everyone who tries it!

Mary Berry’s Easter Meringue Nests with Fruit

These light and crispy meringue nests are a delightful Easter treat that is both sweet and refreshing. Mary Berry’s recipe for meringue nests is topped with whipped cream and fresh fruit, offering a beautiful contrast of textures. They are perfect for Easter brunch or as a light dessert to end the meal with a burst of flavor and sweetness.

Ingredients:

• 4 large egg whites
• 200g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour
• 1/2 tsp vanilla extract
• 300ml double cream
• Fresh fruit, such as strawberries, blueberries, or kiwi, for topping

Instructions:

1. Preheat the oven to 120°C (100°C fan)/250°F. Line a baking sheet with parchment paper.
2. Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the caster sugar, a little at a time, whisking continuously until the mixture is thick and glossy.
3. Mix the white wine vinegar, cornflour, and vanilla extract in a small bowl, then gently fold it into the meringue mixture.
4. Spoon the meringue onto the prepared baking sheet, shaping it into small nests with a slight indent in the center for the filling.
5. Bake the meringues for 1.5-2 hours or until they are crisp and dry. Once baked, turn off the oven and let them cool completely inside the oven with the door slightly ajar.
6. Whisk the double cream until soft peaks form. Spoon the whipped cream into the cooled meringue nests.
7. Top with a selection of fresh fruit and serve immediately.

Mary Berry’s meringue nests with fruit are a light, airy, and refreshing dessert that adds a touch of elegance to any Easter celebration. The crispy, melt-in-your-mouth meringue contrasts beautifully with the creamy filling and fresh fruit. These nests are a delicious, lighter option for Easter, offering a lovely balance of sweetness and tangy fruit flavors. They’re sure to impress your guests and brighten your table!

Mary Berry’s Easter Carrot Cake with Cream Cheese Frosting

Mary Berry’s carrot cake is a delightful treat that’s perfect for Easter celebrations. The moist, spiced cake is filled with fresh carrots, nuts, and warm spices, and topped with a rich cream cheese frosting. It’s the ideal combination of sweetness and texture, making it a crowd-pleaser for any Easter gathering.

Ingredients:
For the cake:

• 250g self-raising flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 200g caster sugar
• 100g light brown sugar
• 3 large eggs
• 200ml sunflower oil
• 300g grated carrots
• 100g chopped walnuts (optional)
• 100g sultanas (optional)

For the cream cheese frosting:

• 250g cream cheese, softened
• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line two 20cm round cake tins.
2. In a large bowl, sift the flour, cinnamon, baking powder, baking soda, and salt. Stir in the caster sugar and light brown sugar.
3. Add the eggs and oil, and whisk until combined. Stir in the grated carrots, walnuts, and sultanas if using.
4. Divide the batter evenly between the prepared cake tins and smooth the tops.
5. Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar and vanilla extract, and continue to beat until smooth.
8. Once the cakes are completely cool, spread a layer of frosting on top of one cake, then sandwich with the second cake. Use the remaining frosting to cover the top and sides of the cake.
9. Decorate with extra walnuts or grated carrot if desired.

Mary Berry’s carrot cake is a truly satisfying dessert for Easter. Its light, moist texture, combined with the rich cream cheese frosting, makes it a perfect treat for any celebration. The warming spices and fresh carrots make it both comforting and refreshing, while the frosting adds the perfect sweet finish. This carrot cake is a true classic that will be enjoyed by everyone at the table.

Mary Berry’s Easter Hot Cross Buns

Hot cross buns are a quintessential Easter treat, and Mary Berry’s recipe is a perfect way to enjoy these sweet, spiced buns. With a light and fluffy texture, they are packed with currants and spiced with cinnamon, then topped with a signature cross. Ideal for Easter morning breakfast or as an afternoon treat with tea, these buns are sure to impress.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 2 tsp ground mixed spice
• 1 tsp ground cinnamon
• 10g salt
• 10g fast-action yeast
• 300ml whole milk
• 50g unsalted butter, cubed
• 2 large eggs
• 300g mixed dried fruit (sultanas, currants, and raisins)
• 1 tbsp sunflower oil
• 1 egg, beaten, for glazing

For the cross:

• 75g plain flour
• 75ml water

Instructions:

1. In a large bowl, combine the flour, sugar, mixed spice, cinnamon, salt, and yeast. Make a well in the center and pour in the warm milk, eggs, and butter.
2. Mix to form a dough and knead for about 10 minutes until smooth and elastic.
3. Add the dried fruit and knead again to distribute evenly. Cover the dough with a damp cloth and leave to rise for 1-1.5 hours, or until doubled in size.
4. Turn the dough out onto a lightly floured surface and divide it into 12 equal portions. Shape each portion into a bun and arrange them on a baking tray lined with parchment paper.
5. Cover the buns with a damp cloth and leave to rise for another 30-45 minutes.
6. For the cross, mix the plain flour and water to make a smooth paste. Transfer to a piping bag and pipe a cross over the top of each bun.
7. Preheat the oven to 220°C (200°C fan)/425°F. Bake the buns for 15-20 minutes until golden brown.
8. While the buns bake, make the glaze by heating the beaten egg in a small saucepan over low heat.
9. Once the buns are out of the oven, immediately brush them with the glaze for a shiny finish. Leave to cool on a wire rack.

Mary Berry’s hot cross buns are a delicious and comforting Easter tradition. The soft, spiced buns filled with dried fruit have a beautiful sweetness, while the signature cross on top adds a festive touch. Perfect for Easter breakfast or afternoon tea, these buns are easy to make and perfect for sharing with friends and family.

Mary Berry’s Easter Simnel Cake

Simnel cake is a traditional Easter cake that is rich, fruit-packed, and topped with marzipan. Mary Berry’s version of this iconic cake is perfect for celebrating Easter. It features a spiced fruit cake with a layer of marzipan both in the middle and on top, creating a sweet, almond-flavored contrast. It’s a stunning and delicious centerpiece for your Easter feast.

Ingredients:
For the cake:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 225g mixed dried fruit (currants, sultanas, raisins)
• 100g glacé cherries, chopped
• 50g ground almonds
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• Zest of 1 lemon
• 2 tbsp milk

For the marzipan:

• 200g marzipan
• 50g caster sugar
• 1 egg, beaten, for glazing

Instructions:

1. Preheat the oven to 150°C (130°C fan)/300°F. Grease and line an 8-inch round cake tin.
2. Cream the butter and sugar together in a large bowl until pale and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
3. Stir in the flour, mixed dried fruit, cherries, ground almonds, mixed spice, cinnamon, lemon zest, and milk. Mix until well combined.
4. Spoon half of the cake batter into the prepared tin. Roll out a third of the marzipan into a circle the size of the cake tin and place it on top of the batter.
5. Spoon the remaining batter over the marzipan and smooth the top. Bake for 1.5 hours or until a skewer comes out clean.
6. Once the cake has cooled, roll out the remaining marzipan to cover the top of the cake. Brush the top with a little beaten egg and place the marzipan layer on top.
7. Using a sharp knife, trim the edges of the marzipan. Bake for 20 minutes until golden and lightly toasted. Allow the cake to cool completely.
8. To decorate, roll out small pieces of marzipan and shape into 11 small balls, representing the apostles (minus Judas). Arrange them on top of the cake and brush with a little beaten egg.

Mary Berry’s Simnel cake is a true celebration of Easter. The combination of spiced fruit cake and marzipan is both flavorful and festive, while the marzipan balls on top add a traditional touch. This cake is perfect for sharing with loved ones, and its rich flavors and beautiful presentation make it a wonderful Easter centerpiece.

Mary Berry’s Easter Lemon and Blueberry Drizzle Cake

This zesty Lemon and Blueberry Drizzle Cake from Mary Berry is a refreshing and fruity treat that’s perfect for Easter. The combination of tart lemon and sweet blueberries makes for a deliciously moist cake, while the tangy lemon drizzle adds an extra burst of flavor. This cake is simple to prepare and serves as a light, citrusy finish to any Easter meal.

Ingredients:
For the cake:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• Zest of 2 lemons
• 150g fresh blueberries
• 2 tbsp whole milk

For the drizzle:

• Juice of 2 lemons
• 100g caster sugar

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line a 20cm round cake tin.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
3. Fold in the flour, baking powder, and lemon zest. Add the milk and stir until smooth.
4. Gently fold in the blueberries, being careful not to crush them.
5. Pour the mixture into the prepared cake tin and level the surface.
6. Bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
7. While the cake is baking, make the drizzle by heating the lemon juice and sugar in a small saucepan over low heat until the sugar dissolves.
8. Once the cake is out of the oven, immediately prick the top of the cake with a skewer and pour the drizzle over the hot cake. Allow the cake to cool completely in the tin.
9. Remove from the tin and transfer to a serving plate.

Mary Berry’s Lemon and Blueberry Drizzle Cake is the perfect balance of sweet and tangy flavors, making it an ideal dessert for Easter. The combination of fresh blueberries and zesty lemon creates a refreshing taste, while the drizzle adds an extra layer of moisture and citrusy sweetness. This cake is light enough to enjoy after a large Easter meal and is sure to be a crowd favorite.

Mary Berry’s Easter Chocolate Fudge Cake

For chocolate lovers, Mary Berry’s Easter Chocolate Fudge Cake is a rich and decadent treat that will surely satisfy any sweet tooth. This indulgent cake features a dense, moist chocolate sponge paired with a creamy chocolate fudge icing. It’s a perfect dessert for an Easter celebration, providing a luxurious contrast to the lighter fruit cakes often seen at Easter.

Ingredients:
For the cake:

• 200g self-raising flour
• 200g caster sugar
• 75g cocoa powder
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 large eggs
• 200ml whole milk
• 100ml vegetable oil
• 2 tsp vanilla extract
• 200ml boiling water

For the chocolate fudge icing:

• 200g dark chocolate, chopped
• 200g unsalted butter
• 100g icing sugar
• 2 tbsp golden syrup

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line two 20cm round cake tins.
2. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and sugar. Add the eggs, milk, oil, and vanilla extract, and beat until smooth.
3. Gradually add the boiling water, mixing until the batter is smooth (it will be quite thin).
4. Pour the batter into the prepared cake tins and bake for 30-35 minutes, or until a skewer inserted into the center of the cakes comes out clean.
5. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
6. For the icing, melt the dark chocolate and butter together in a heatproof bowl over simmering water (or in the microwave). Stir until smooth.
7. Remove from the heat and whisk in the icing sugar and golden syrup. Allow the icing to cool and thicken slightly.
8. Once the cakes have cooled, spread a layer of icing on top of one cake, then sandwich with the second cake. Spread the remaining icing over the top and sides of the cake.
9. Decorate with chocolate shavings, sprinkles, or Easter-themed decorations if desired.

Mary Berry’s Easter Chocolate Fudge Cake is the ultimate indulgence for any Easter celebration. The rich chocolate cake paired with a luxurious fudge icing makes for a deeply satisfying dessert. Its dense, moist texture is complemented by the smooth, creamy icing, making it a treat that will delight all chocolate lovers at your Easter table. This cake is perfect for those looking to enjoy a sweet and decadent dessert to close their meal.

Mary Berry’s Easter Fruit Tart

Mary Berry’s Easter Fruit Tart is a colorful and fresh dessert that combines a crisp pastry base with a rich vanilla custard filling, topped with an array of seasonal fruits. It’s a great way to celebrate the arrival of spring and Easter, with its vibrant mix of berries and other fruits that bring a burst of flavor. This tart is a perfect balance of sweet, creamy, and fruity, making it an ideal Easter dessert.

Ingredients:
For the pastry:

• 250g plain flour
• 125g unsalted butter, chilled and cubed
• 75g caster sugar
• 1 large egg yolk
• 2-3 tbsp cold water

For the custard filling:

• 300ml whole milk
• 1 vanilla pod, split and seeds scraped (or 1 tsp vanilla extract)
• 3 large egg yolks
• 75g caster sugar
• 25g plain flour

For the topping:

• Fresh fruit (such as strawberries, raspberries, blueberries, and kiwi)

Instructions:

1. To make the pastry, sift the flour into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
2. Add the egg yolk and 2-3 tablespoons of cold water, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.
3. Preheat the oven to 180°C (160°C fan)/350°F. Roll out the pastry on a lightly floured surface and line a tart tin.
4. Prick the base with a fork and bake for 15-20 minutes, or until golden and crisp. Allow the tart shell to cool.
5. For the custard, heat the milk with the vanilla pod (or extract) in a saucepan until just boiling.
6. In a bowl, whisk together the egg yolks, sugar, and flour. Gradually pour the hot milk into the egg mixture, whisking continuously.
7. Return the mixture to the pan and cook over low heat, stirring constantly until the custard thickens. Remove from the heat and allow to cool slightly.
8. Pour the custard into the cooled tart shell and spread evenly.
9. Top with an assortment of fresh fruits, arranging them beautifully on top of the custard.
10. Chill the tart for at least an hour before serving.

Mary Berry’s Easter Fruit Tart is a vibrant, refreshing dessert that’s perfect for the season. The crisp pastry, creamy vanilla custard, and fresh fruit topping create a light yet satisfying treat. This tart is a great way to enjoy the flavors of spring, with its colorful fruit and delicate custard making it an irresistible addition to any Easter gathering. It’s a delightful way to end the Easter meal with a touch of elegance and sweetness.

Mary Berry’s Easter Simnel Cake

Mary Berry’s Easter Simnel Cake is a traditional British cake that’s perfect for celebrating the holiday. Rich in fruit, with a hint of almond, and topped with marzipan, this cake holds a special place in Easter celebrations. The combination of dried fruits, spices, and the iconic marzipan layer gives the cake its unique flavor, making it a delightful treat for the Easter table.

Ingredients:

• 225g unsalted butter, softened
• 225g dark brown sugar
• 4 large eggs
• 225g self-raising flour
• 100g ground almonds
• 1 tsp mixed spice powder
• 1 tsp ground cinnamon
• 100g sultanas
• 100g currants
• 100g glacé cherries, chopped
• 50g chopped dried apricots
• Zest of 1 lemon
• 50g milk
• 200g marzipan (plus extra for the top)

Instructions:

1. Preheat the oven to 150°C (130°C fan)/300°F. Grease and line a 20cm round cake tin.
2. Cream the butter and sugar together in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, adding a little flour with each egg to prevent curdling.
4. Stir in the ground almonds, mixed spice, cinnamon, and lemon zest, followed by the flour.
5. Gently fold in the dried fruits and apricots, then add the milk to loosen the mixture.
6. Spoon the mixture into the prepared cake tin and level the surface.
7. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Allow to cool in the tin for 10 minutes before transferring to a wire rack.
8. Once the cake has cooled, roll out 100g of marzipan into a disc slightly smaller than the diameter of the cake and place it on top of the cake.
9. Roll out the remaining marzipan and cut into 11 small discs (to represent the 11 apostles, excluding Judas). Arrange these on top of the marzipan layer.
10. To finish, glaze the marzipan by gently browning it under a grill or with a blowtorch.

Mary Berry’s Easter Simnel Cake is the epitome of tradition and flavor. Its rich fruitiness, almond undertones, and marzipan topping make it a wonderfully indulgent treat for Easter. The addition of mixed spices adds a warmth to the cake that’s perfect for spring. Whether enjoyed as a post-lunch dessert or a teatime treat, this cake will undoubtedly impress your guests with its delicious depth of flavor and festive appeal.

Mary Berry’s Easter Carrot Cake with Cream Cheese Frosting

Mary Berry’s Easter Carrot Cake with Cream Cheese Frosting is a moist and flavorful cake that combines the sweetness of carrots with warming spices like cinnamon and nutmeg. The creamy, tangy frosting is the perfect complement to the rich, spiced cake. Ideal for an Easter brunch or dessert, this cake provides a refreshing take on the traditional carrot cake, making it a hit with both kids and adults alike.

Ingredients:
For the cake:

• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 200g caster sugar
• 4 large eggs
• 150ml vegetable oil
• 200g grated carrots
• 100g chopped walnuts (optional)
• 75g raisins (optional)

For the cream cheese frosting:

• 225g cream cheese, softened
• 100g unsalted butter, softened
• 350g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 180°C (160°C fan)/350°F. Grease and line two 20cm round cake tins.
2. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and nutmeg.
3. In another bowl, whisk together the sugar, eggs, and vegetable oil until smooth.
4. Gradually fold the wet ingredients into the dry ingredients. Add the grated carrots, walnuts, and raisins (if using), mixing until combined.
5. Divide the mixture between the two cake tins and smooth the tops.
6. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the icing sugar and vanilla extract, continuing to beat until light and fluffy.
9. Once the cakes are completely cool, spread a layer of frosting on top of one cake, then sandwich the second cake on top. Spread the remaining frosting over the top and sides of the cake.
10. Decorate with extra walnuts, grated carrot, or Easter-themed decorations if desired.

Mary Berry’s Easter Carrot Cake with Cream Cheese Frosting is the perfect balance of spices and sweetness. The moist carrot cake is complemented beautifully by the creamy, tangy frosting, making each bite a delightful experience. It’s a cake that is not only delicious but also a stunning centerpiece for your Easter spread. This cake will quickly become a favorite in your household, offering the right amount of comfort and festive flair for the occasion.

Mary Berry’s Easter Hot Cross Buns

Mary Berry’s Easter Hot Cross Buns are soft, spiced buns that are a must-have treat for Easter. These buns are packed with dried fruit and topped with the iconic cross, making them not only delicious but also visually appealing. With their light texture and warming spices, they are perfect for breakfast or an afternoon snack with a cup of tea. These buns are a true Easter classic that never fails to impress.

Ingredients:

• 500g strong white bread flour
• 7g instant yeast
• 1 tsp salt
• 75g caster sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground allspice
• 300ml whole milk
• 40g unsalted butter
• 2 large eggs
• 200g mixed dried fruit (raisins, currants, sultanas)
• 50g glacé cherries, chopped
• 1 tbsp milk (for glazing)
• 50g plain flour (for cross)

Instructions:

1. Place the flour, yeast, salt, sugar, cinnamon, and allspice into a large bowl. Add the butter, eggs, and warm milk, mixing to form a dough.
2. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
3. Add the dried fruit and glacé cherries, kneading until evenly distributed.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 1-1.5 hours or until doubled in size.
5. Preheat the oven to 220°C (200°C fan)/425°F. Grease and line a baking tray.
6. Punch the dough down and divide it into 12 equal pieces. Shape each piece into a ball and place on the prepared tray.
7. Cover with a clean cloth and leave to rise for 30 minutes.
8. Mix the plain flour with a little water to make a thick paste. Transfer to a piping bag and pipe a cross over the buns.
9. Bake for 20-25 minutes, or until golden brown.
10. To glaze, heat 1 tablespoon of milk and brush over the buns as soon as they come out of the oven.

Mary Berry’s Easter Hot Cross Buns are a wonderful way to celebrate the season. With their soft, fluffy texture and delicious blend of spices, they are perfect for Easter morning breakfast or a special treat throughout the holiday. The cross on top makes them a symbol of the season and a beautiful addition to any Easter spread. These buns are easy to make and will fill your home with the irresistible scent of freshly baked bread, making them a true Easter tradition.

Note: More recipes are coming soon!