( feature )
Mary admits that this is her favourite cake to bake – funny, it's ours too!
This month also sees the release of her
latest book,Mary Berry’s Cookery Course, which she will be signing at the festival in between a series of demonstrations that will run throughout July 19. It’s a wonder, after so many books, that she stays so inspired and is able to come up with new ideas. “Things change,” she says. “I can remember
when there wasn’t an avocado! Things are so different now. We have so many more ingredients than we ever had. We are much more adventurous at home now, too. And for people that are very busy, you can even buy ingredients that are part-prepared.” What’s that? Mary advocating cheating? “I don’t like anything synthetic, and I would
always chop my own garlic from scratch, for example – but I will use an ingredient that is part-prepared if it is exactly the same as, or as good as, doing it yourself. I wouldn’t make puff or filo pastry myself – but I would make all sorts of things with them. “I try to do recipes that don’t have too many
ingredients, and from things that you have on your larder shelf. But the things in my larder have changed – I have harissa paste now, and while I will make my own pesto, I would also have a readymade jar. These things save time, and I will cheat – as long as I can still add something to the dish.” But surely she doesn’t need to follow
recipes anymore? “I always look and see what other people
do, but if I bake a cake I absolutely follow a recipe! You need to remind yourself, and be accurate.” This year will also see the publication
of her first autobiography. The revealing memoirs come after a two-part documentary series which aired onBBC earlier this year. “I was asked, and I was persuaded,” Mary
reveals, honestly. “It’s quite interesting going back – as long as you pace yourself and start when you are little. Then you have time to think.” With a career covering six decades, I ask
this 78-year-old powerhouse if she can see herself stopping any time soon. “I will retire, but as long as I have energy
and love what I do, why would I stop? When I do retire it will be awfully boring.”
✱ Mary will be appearing at the Gloucester Quays Food Festival on 19 July. Look out for her demos at 10.30am, 1.30pm and 4.30pm in the AGA Rangemaster Cookery Theatre, and her book signing at 3pm. Demos cost £7 each and tickets are available from
gloucesterquaysfoodfestival.co.uk
LEMON DRIZZLE
TRAYBAKE (MAKES 16 SLICES)
INGREDIENTS 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
225g caster sugar 275g self-raising flour 1 tsp baking powder 4 large eggs 4 tbsp milk grated zest of 2 lemons
For the glaze: juice of 2 lemons 175g sugar
METHOD
– Preheat the oven to 180C/350F/gas mark 4. Grease a traybake tin measuring 30x23cm, 4cm deep and line the base with baking parchment.
– Place the butter, sugar, flour, baking powder, eggs, milk and lemon zest in a large bowl. Beat with an electric mixer for 1-2 minutes or with a wooden spoon for a little longer, until smooth.
– Turn the mixture into the lined tin and spread evenly. Use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
– Bake in the oven for 35-40 minutes or until risen and springy to the touch.
– Run a knife around the edge of the traybake to loosen from the tin and transfer to a wire rack.
Recipe taken from MaryBerry’s Cookery Course, published by DK, £25,
dk.com
56
– Make the glaze by mixing the lemon juice with the sugar and spoon over the warm cake. Leave to cool then cut into 16 rectangular slices.
crumbsmag.com
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