50+ Delicious Easter Mary Berry Feast Recipes to Delight

Easter is a time for celebration, and what better way to mark the occasion than with a feast of delectable dishes inspired by the renowned Mary Berry?

Known for her expertise in creating classic British dishes with a modern twist, Mary Berry’s recipes are perfect for bringing family and friends together around the table.

Whether you’re preparing a sumptuous main course, a light and fresh dessert, or savory appetizers, her Easter recipes offer something for every palate.

In this blog post, we’ve compiled over 50 of the best Mary Berry Easter recipes, each sure to add flavor, tradition, and joy to your holiday celebrations.

From sweet treats like hot cross buns and lemon drizzle cake to savory delights such as lamb and spring vegetable dishes, you’ll find plenty of ideas to make your Easter feast extra special.

50+ Delicious Easter Mary Berry Feast Recipes to Delight

With over 50 Easter-inspired recipes from Mary Berry, you’re bound to find something that will not only delight your guests but also help you create lasting memories around the table.

These recipes are easy to follow, packed with flavor, and perfect for showcasing the fresh, seasonal ingredients that spring has to offer.

Whether you’re hosting a grand feast or a more intimate gathering, these dishes will make your Easter celebration feel extra special.

So, gather your loved ones, get cooking, and enjoy a beautiful, flavorful Easter feast with the help of these Mary Berry recipes!

Mary Berry’s Classic Roast Lamb with Mint Sauce

This classic roast lamb recipe is a centerpiece fit for any Easter feast, inspired by the iconic Mary Berry. The tender, succulent lamb is roasted to perfection, paired with a fresh, zesty mint sauce that complements the flavors beautifully. This dish is both a nod to tradition and a showstopper for any family gathering, making your Easter celebration unforgettable.

Ingredients:

• 2 kg leg of lamb
• 4 garlic cloves, sliced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• Salt and pepper to taste

For the Mint Sauce:

• 1 bunch of fresh mint leaves
• 2 tbsp caster sugar
• 4 tbsp white wine vinegar
• 2 tbsp boiling water

Instructions:

1. Preheat your oven to 200°C (400°F).
2. Make small incisions in the lamb and insert slices of garlic. Rub olive oil over the lamb, then sprinkle with rosemary, thyme, salt, and pepper.
3. Place the lamb on a roasting tray and roast for 1 hour 40 minutes (adjust time based on desired doneness).
4. While the lamb cooks, prepare the mint sauce by finely chopping the mint leaves. In a small bowl, dissolve the sugar in boiling water, then mix in vinegar and mint leaves.
5. Rest the lamb for 15 minutes after removing it from the oven, then carve and serve with the mint sauce.

This classic roast lamb with mint sauce is the epitome of an Easter feast. Its succulent flavors and aromatic herbs make it a dish that celebrates the joy of family and togetherness. Serve it alongside roasted vegetables or creamy mashed potatoes for a complete and satisfying meal.

Mary Berry’s Simnel Cake

A traditional Simnel Cake is an Easter favorite, and Mary Berry’s version is rich, moist, and full of festive charm. With layers of marzipan and a delicious medley of dried fruits, this cake is a sweet way to celebrate Easter Sunday. Topped with marzipan balls symbolizing the apostles, this timeless dessert adds a special touch to your holiday table.

Ingredients:

• 225g butter, softened
• 225g light muscovado sugar
• 4 large eggs
• 225g self-raising flour
• 225g sultanas
• 100g glace cherries, halved
• 75g chopped mixed peel
• 2 tsp mixed spice
• 450g marzipan
• 2 tbsp apricot jam

Instructions:

1. Preheat your oven to 150°C (300°F) and grease and line a deep 20cm (8-inch) cake tin.
2. Cream the butter and sugar together, then beat in the eggs one at a time. Fold in the flour, mixed spice, sultanas, cherries, and mixed peel.
3. Roll out one-third of the marzipan into a circle the size of your cake tin. Pour half the cake mixture into the tin, place the marzipan layer on top, and cover with the remaining mixture.
4. Bake for 2 ½ hours or until a skewer inserted in the center comes out clean.
5. Once cooled, brush the top of the cake with apricot jam and cover with another marzipan circle. Decorate with 11 marzipan balls and grill briefly for a golden finish.

Mary Berry’s Simnel Cake is a masterpiece of Easter tradition. Its rich flavors and symbolic decorations make it the perfect dessert to share with loved ones. Whether served with tea or as a sweet ending to your feast, this cake is sure to delight.

Mary Berry’s Creamy Fish Pie

This creamy fish pie, inspired by Mary Berry, is a comforting and indulgent dish that’s ideal for an Easter gathering. Combining flaky white fish, smoky haddock, and a creamy white sauce, topped with buttery mashed potatoes, it’s a family favorite that’s both hearty and elegant.

Ingredients:

• 300g white fish (cod or haddock)
• 300g smoked haddock
• 500ml whole milk
• 50g butter
• 50g plain flour
• 1 tsp Dijon mustard
• 100g frozen peas
• 900g potatoes, peeled and chopped
• 50g grated cheddar cheese

Instructions:

1. Preheat your oven to 180°C (350°F). Boil the potatoes until tender, then mash with a knob of butter and a splash of milk.
2. Place the fish in a saucepan with the milk and gently poach for 5 minutes. Remove the fish, flake it, and reserve the milk.
3. Melt the butter in a pan, stir in the flour, and gradually add the reserved milk to make a white sauce. Stir in Dijon mustard, season, and mix in the peas.
4. Place the fish in a baking dish, pour over the sauce, and top with the mashed potatoes. Sprinkle grated cheese on top.
5. Bake for 25 minutes or until golden and bubbling.

Mary Berry’s creamy fish pie is a delightful addition to your Easter table. Its comforting flavors and creamy texture will have your guests coming back for seconds. Serve with a crisp green salad or steamed vegetables for a balanced, satisfying meal.

Mary Berry’s Hot Cross Buns

Hot Cross Buns are an Easter classic, and Mary Berry’s version ensures they are perfectly soft, sweet, and fragrant. These fluffy buns, adorned with their signature cross on top, are filled with currants and mixed spices, making them a perfect treat for breakfast or afternoon tea during the holiday season. With her simple yet effective technique, you’ll be able to create the perfect Easter bake at home.

Ingredients:

• 500g strong white bread flour
• 75g caster sugar
• 10g salt
• 10g mixed spice powder
• 10g instant yeast
• 50g butter, cubed
• 300ml whole milk, lukewarm
• 2 large eggs
• 200g currants
• 1 tbsp milk (for glazing)

For the Cross:

• 75g plain flour
• Water

Instructions:

1. In a large bowl, mix the flour, sugar, salt, and mixed spice. Add the yeast and make a well in the center.
2. In a jug, whisk together the lukewarm milk and eggs. Gradually pour into the flour mixture, mixing until it forms a dough. Knead the dough on a lightly floured surface for about 10 minutes, then add the butter and knead until smooth and elastic.
3. Stir in the currants and shape the dough into 12 buns. Place them on a baking tray lined with parchment paper, then cover and leave to prove for 1 hour or until doubled in size.
4. Preheat the oven to 220°C (425°F). To make the cross, mix the plain flour with water to form a thick paste and pipe a cross onto each bun.
5. Bake the buns for 20-25 minutes or until golden brown. Brush the hot buns with milk to glaze, then cool on a wire rack.

Mary Berry’s Hot Cross Buns are the epitome of Easter baking, with their soft, fluffy texture and sweet, spiced aroma. Whether served warm with butter or enjoyed as a sweet snack, these buns are sure to become a family favorite. Their simple elegance and delicious flavor make them the perfect treat for Easter morning.

Mary Berry’s Easter Chocolate Cake

This Easter Chocolate Cake from Mary Berry is a decadent dessert that combines rich chocolate flavor with a moist and fluffy texture, making it the ultimate indulgence for Easter celebrations. The addition of a light and airy chocolate buttercream, topped with Easter-themed decorations like mini eggs, creates an irresistible centerpiece for your holiday table.

Ingredients:

• 200g plain flour
• 200g caster sugar
• 75g cocoa powder
• 1½ tsp baking powder
• ½ tsp bicarbonate of soda
• 2 large eggs
• 250ml milk
• 125ml vegetable oil
• 2 tsp vanilla extract
• 250ml boiling water

For the Buttercream:

• 200g unsalted butter, softened
• 300g icing sugar
• 50g cocoa powder
• 2-3 tbsp milk
• Mini chocolate eggs for decoration

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
2. Sift together the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda in a large bowl. Add the eggs, milk, oil, and vanilla extract, and mix until smooth. Gradually add the boiling water, stirring to combine—it will create a thin batter.
3. Pour the batter evenly into the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
4. To make the buttercream, beat the butter until soft, then add the icing sugar and cocoa powder, beating until smooth. Add enough milk to reach a creamy consistency.
5. Once the cakes are cool, spread a layer of buttercream between the two cakes, then cover the top and sides with the remaining buttercream. Decorate with mini chocolate eggs.

Mary Berry’s Easter Chocolate Cake is a show-stopping dessert that combines the richness of chocolate with the lightness of a sponge cake. Its luxurious buttercream frosting and festive decorations make it an ideal treat for any Easter celebration. Serve it as a sweet ending to your meal, and it’s sure to be a hit with both kids and adults alike.

Mary Berry’s Easter Lemon Drizzle Cake

Mary Berry’s Easter Lemon Drizzle Cake is a zesty, light, and refreshing dessert perfect for welcoming spring. With its tangy lemon flavor and delicate sponge, it’s a wonderful way to celebrate Easter with a fresh twist. The syrup drizzle adds extra sweetness and moisture, making it irresistible to anyone who loves citrusy treats.

Ingredients:

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

For the Drizzle:

• 100g caster sugar
• Juice of 2 lemons

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) loaf tin.
2. Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Fold in the flour, lemon zest, lemon juice, and baking powder until just combined.
4. Pour the batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
5. While the cake is baking, make the drizzle by mixing the sugar and lemon juice in a small saucepan. Heat gently until the sugar dissolves.
6. Once the cake is baked, prick it all over with a skewer, then pour the drizzle over the top, allowing it to soak in. Let the cake cool before removing it from the tin.

Mary Berry’s Easter Lemon Drizzle Cake is a refreshing and bright addition to your Easter feast. The tangy lemon flavor and soft, moist texture make it a light but satisfying dessert that balances out heavier holiday dishes. Serve with a cup of tea for a delightful end to your Easter meal, or enjoy it as a sweet snack during your celebration.

Mary Berry’s Easter Carrot Cake

Mary Berry’s Easter Carrot Cake is a classic dessert that combines the sweetness of carrots with warm spices, creating a moist and flavorful cake that’s perfect for Easter. With a rich cream cheese frosting and a sprinkle of chopped walnuts, this cake is not only delicious but also visually appealing. Its light texture and spiced flavor make it a perfect treat to celebrate the season.

Ingredients:

• 300g self-raising flour
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 tsp baking powder
• 200g light brown sugar
• 4 large eggs
• 200ml sunflower oil
• 250g grated carrots
• 100g walnuts, chopped (optional)

For the Cream Cheese Frosting:

• 300g cream cheese, softened
• 75g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
2. In a large bowl, sift the flour, cinnamon, nutmeg, and baking powder together. Stir in the sugar.
3. In a separate bowl, whisk together the eggs and oil. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the grated carrots and chopped walnuts (if using).
4. Divide the batter evenly between the cake tins and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. For the frosting, beat together the cream cheese, butter, icing sugar, and vanilla extract until smooth.
6. Once the cakes have cooled completely, spread the cream cheese frosting between the layers and on top of the cake.

Mary Berry’s Carrot Cake is a deliciously spiced dessert that is perfect for Easter. The moist, fluffy texture and the tangy cream cheese frosting create a perfect balance of flavors. It’s a wonderful addition to your Easter feast, offering a comforting and indulgent treat that guests of all ages will enjoy.

Mary Berry’s Easter Meringue Nests

Mary Berry’s Meringue Nests are a light, airy, and delicious Easter treat. Perfect for showcasing fresh spring fruits like berries, these meringue nests are simple to make and look stunning on your Easter table. With their crisp exteriors and soft centers, they’re a sweet and refreshing dessert that’s perfect for the holiday.

Ingredients:

• 4 large egg whites
• 200g caster sugar
• 1 tsp vanilla extract
• 1 tsp white wine vinegar
• 1 tsp cornflour
• Fresh berries (strawberries, raspberries, blueberries, etc.)
• Whipped cream, to serve

Instructions:

1. Preheat your oven to 120°C (250°F) and line a baking tray 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 until the mixture is glossy and smooth.
3. Fold in the vanilla extract, vinegar, and cornflour.
4. Spoon the meringue mixture onto the baking tray, forming small nests with a slight dip in the center.
5. Bake for 1 hour 30 minutes, or until the meringues are crisp and easily lift off the parchment paper. Let them cool completely.
6. Once cooled, fill the meringue nests with whipped cream and fresh berries.

Mary Berry’s Meringue Nests are an elegant and light dessert that brings the freshness of spring to your Easter table. The combination of crisp meringue, creamy filling, and fresh berries makes for a delightful treat that’s perfect for celebrating the season. Serve these nests as a sweet finish to your meal, or as part of an afternoon tea.

Mary Berry’s Easter Lemon & Elderflower Jelly

Mary Berry’s Lemon & Elderflower Jelly is a refreshing and elegant dessert that’s perfect for Easter. This light and fragrant jelly combines the tangy taste of lemon with the delicate floral notes of elderflower, creating a sophisticated treat for your Easter celebrations. Served chilled, it’s a wonderfully refreshing alternative to heavier desserts.

Ingredients:

• 4 large lemons, juiced
• 150ml elderflower cordial
• 750ml water
• 2 tbsp caster sugar
• 3 gelatine leaves
• Fresh mint or edible flowers for garnish

Instructions:

1. Place the gelatine leaves in a bowl of cold water and let them soften for 5 minutes.
2. In a saucepan, heat the water, lemon juice, elderflower cordial, and sugar over low heat until the sugar dissolves.
3. Once the gelatine leaves have softened, squeeze out the excess water and add them to the warm lemon mixture. Stir until the gelatine dissolves completely.
4. Remove from heat and pour the mixture into a jelly mold or individual serving glasses.
5. Refrigerate for at least 4 hours, or until set.
6. Before serving, garnish with fresh mint or edible flowers.

Mary Berry’s Lemon & Elderflower Jelly is a light and refreshing dessert that offers a burst of citrus and floral flavors, perfect for an Easter gathering. Its delicate taste and vibrant presentation make it a beautiful addition to your holiday table. Serve it chilled for a refreshing end to your Easter meal or as a delightful afternoon treat.

Mary Berry’s Easter Simnel Cake

Mary Berry’s Simnel Cake is a traditional Easter dessert that’s both rich and flavorful. This spiced fruit cake, decorated with marzipan and topped with 11 marzipan balls representing the 11 apostles (excluding Judas), is a symbol of Easter celebrations. The combination of dried fruit, mixed spices, and marzipan creates a cake that’s perfect for sharing with friends and family during the holiday season.

Ingredients:

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 100g ground almonds
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 250g dried mixed fruit
• 100g glacé cherries, chopped
• 100g sultanas
• 100g currants
• 50g chopped pecans
• 2 tbsp brandy or orange juice
• 500g marzipan
• 1 egg (for glazing)

Instructions:

1. Preheat the oven to 160°C (325°F). Grease and line an 8-inch round cake tin.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Sift the flour, ground almonds, mixed spice, and cinnamon into the bowl. Fold into the butter mixture along with the dried fruit, cherries, sultanas, currants, and nuts. Add the brandy or orange juice and mix until fully combined.
4. Pour the batter into the prepared tin and smooth the top. Bake for 2 hours, or until a skewer inserted into the center comes out clean. Let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
5. Roll out one-third of the marzipan and place it on top of the cake, trimming any excess. Roll the remaining marzipan into 11 small balls.
6. Brush the top of the cake with a beaten egg and place the marzipan balls on top. Bake for another 10 minutes, or until the marzipan is golden and the cake is heated through.

Mary Berry’s Simnel Cake is a time-honored Easter treat that is both delicious and full of tradition. The rich fruitcake paired with marzipan offers a perfect balance of sweetness and spice. Whether served as a centerpiece for your Easter meal or as a thoughtful gift, this cake is sure to be a hit with everyone at the table.

Mary Berry’s Hot Cross Bun Cake

Mary Berry’s Hot Cross Bun Cake takes the classic flavors of hot cross buns and transforms them into a delicious cake. Combining the sweet, spiced dough of a hot cross bun with a light and fluffy cake base, this dessert offers a fresh take on the traditional Easter treat. Topped with a simple cross decoration and glaze, it’s both a visual and culinary delight.

Ingredients:

• 225g self-raising flour
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 175g caster sugar
• 4 large eggs
• 225g unsalted butter, softened
• 50ml whole milk
• 200g currants or raisins
• 100g candied peel
• 1 tbsp golden syrup (for glazing)
• 2 tbsp milk (for the cross)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and line a 23cm (9-inch) round cake tin.
2. In a large bowl, sift together the flour, mixed spice, and cinnamon. Add the sugar, eggs, butter, and milk. Beat until the mixture is smooth and well combined.
3. Gently fold in the currants and candied peel.
4. Pour the batter into the prepared tin and smooth the top. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
5. While the cake is baking, prepare the cross by mixing 2 tbsp of milk with enough plain flour to form a thick paste. Pipe a cross over the top of the cake after it has cooled slightly.
6. Brush the top of the cake with warm golden syrup to give it a glossy finish.

Mary Berry’s Hot Cross Bun Cake is a modern twist on the classic hot cross bun, with all the familiar flavors in a soft, spongy cake form. Its sweet, spiced aroma and glaze make it the perfect Easter treat, offering a delicious way to enjoy the flavors of the holiday in a new format. Whether enjoyed as a breakfast treat or as part of your Easter dessert spread, this cake is sure to be a family favorite.

Mary Berry’s Easter Trifle

Mary Berry’s Easter Trifle is a show-stopping dessert that’s perfect for any Easter gathering. This indulgent layered dessert features rich custard, fruity jelly, and fluffy sponge cake, all topped with whipped cream and decorative Easter-themed touches. It’s a colorful, creamy dessert that offers a perfect balance of textures and flavors, making it a true centerpiece for your holiday feast.

Ingredients:

• 200g sponge cake or trifle sponges
• 300ml fruit juice (or fruit-flavored jelly)
• 500g mixed berries (strawberries, raspberries, blueberries)
• 300ml double cream
• 250g custard (prepared or homemade)
• 50g chopped chocolate or chocolate eggs (for decoration)
• 2 tbsp honey (optional)

Instructions:

1. Slice the sponge cake or trifle sponges into pieces and layer them at the bottom of a large trifle dish.
2. If using fruit-flavored jelly, prepare the jelly and pour over the sponge cake, allowing it to set. Alternatively, soak the sponge cake with fruit juice for added flavor.
3. Layer the mixed berries over the cake and jelly, then spoon over the custard.
4. Whisk the double cream until it holds soft peaks and spread it over the top of the custard layer.
5. Garnish with chopped chocolate or chocolate eggs, and drizzle with honey for an extra touch of sweetness.
6. Refrigerate the trifle for several hours or overnight to allow the layers to set and flavors to meld.

Mary Berry’s Easter Trifle is a decadent dessert that combines rich flavors and vibrant colors, making it the perfect choice for your Easter celebrations. Its creamy custard, sweet sponge, and fresh berries provide a satisfying combination of textures, while the decorative chocolate adds a festive touch. This trifle is not only delicious but also easy to prepare, ensuring that it will be a memorable addition to your Easter table.

Mary Berry’s Easter Lemon Drizzle Cake

Mary Berry’s Lemon Drizzle Cake is a zesty, moist cake that perfectly captures the fresh flavors of spring. The tangy lemon syrup poured over the cake adds an extra burst of citrus, making each bite a delightful experience. It’s a light yet flavorful dessert that pairs wonderfully with a cup of tea, making it an ideal choice for an Easter gathering.

Ingredients:

• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 200g self-raising flour
• 1 tsp baking powder
• Zest of 2 lemons
• 2 tbsp lemon juice
• 75g caster sugar (for drizzle)
• 50ml lemon juice (for drizzle)

Instructions:

1. Preheat the oven to 180°C (350°F). Grease and line a 2lb loaf tin.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3. Sift the flour and baking powder into the bowl, then fold in the lemon zest and juice. Mix until smooth.
4. Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
5. While the cake is baking, prepare the drizzle by heating the lemon juice and sugar in a small saucepan until the sugar dissolves.
6. Once the cake is baked, allow 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 over the lemon drizzle, allowing it to soak in.

Mary Berry’s Lemon Drizzle Cake is the perfect balance of sweetness and citrus, making it an ideal dessert for Easter. The moist texture and tangy drizzle create a refreshing and indulgent treat that can be enjoyed by everyone. It’s a simple yet elegant cake that adds a touch of brightness to any springtime celebration.

Mary Berry’s Easter Coconut Macaroons

Mary Berry’s Coconut Macaroons are a delightful, chewy treat that’s perfect for Easter. With their crisp edges and soft, coconutty centers, these macaroons are easy to make and offer a great alternative to heavier desserts. Their light, tropical flavor makes them a refreshing addition to your Easter spread, and they’re sure to be a hit with guests of all ages.

Ingredients:

• 250g desiccated coconut
• 200g caster sugar
• 2 large egg whites
• 1 tsp vanilla extract
• A pinch of salt
• 50g dark chocolate (optional, for dipping)

Instructions:

1. Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
2. In a large bowl, combine the coconut, sugar, egg whites, vanilla extract, and salt. Mix until the mixture is well combined and holds together.
3. Using your hands, form small mounds of the mixture and place them on the prepared baking tray.
4. Bake for 15-20 minutes, or until the macaroons are golden brown on the outside and slightly firm to the touch.
5. Allow the macaroons to cool on the tray for a few minutes before transferring them to a wire rack.
6. For an extra touch, melt the dark chocolate and dip the bottom of each macaroon into the chocolate. Let them set before serving.

Mary Berry’s Coconut Macaroons are a light and sweet Easter treat that perfectly combines the flavors of coconut and vanilla. Whether enjoyed on their own or with a touch of melted chocolate, these macaroons are sure to add a tropical flair to your Easter celebration. They’re easy to make and deliciously satisfying, making them a great choice for guests of all ages.

Mary Berry’s Easter Rhubarb Crumble

Mary Berry’s Rhubarb Crumble is a comforting, homey dessert that celebrates the tart, refreshing flavors of rhubarb. The sweet crumble topping, made with butter, sugar, and flour, contrasts beautifully with the sharpness of the rhubarb, making each bite a perfect balance of flavors. This warm dessert is ideal for Easter, offering a cozy way to enjoy the seasonal fruit.

Ingredients:

• 600g rhubarb, chopped into 2.5cm pieces
• 100g caster sugar (for the rhubarb)
• 150g plain flour
• 100g unsalted butter, cubed
• 75g caster sugar (for the crumble)
• 25g rolled oats (optional)
• 1 tsp ground cinnamon (optional)

Instructions:

1. Preheat the oven to 190°C (375°F). Grease a 25cm (10-inch) pie dish or an equivalent baking dish.
2. Place the chopped rhubarb in a saucepan with the sugar. Cook gently for 5-7 minutes until the rhubarb softens and releases some of its juice.
3. Transfer the cooked rhubarb to the prepared dish and spread it out evenly.
4. To make the crumble topping, rub the butter into the flour using your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, oats, and cinnamon (if using).
5. Sprinkle the crumble mixture over the rhubarb and bake for 30-35 minutes, or until the crumble is golden brown and the rhubarb is bubbling beneath.
6. Serve warm with custard or cream for a perfect Easter dessert.

Mary Berry’s Rhubarb Crumble is a comforting and delicious dessert that celebrates the arrival of spring. The combination of tangy rhubarb and sweet, buttery crumble makes for a satisfying treat that’s perfect for any Easter feast. Whether served with a dollop of cream or a rich custard, this crumble is sure to become a family favorite.

Note: More recipes are coming soon!