Mary Berry Christmas: 12 Classic British Holiday Bakes From the 91-Year-Old Baking Queen

A Mary Berry Christmas means simple bakes done well, and at 91 the British baking queen is still at it. Her new cookbook, Mary’s All in One, came out on October 8 with 120 one-pot, one-pan and one-dish recipes, and she told reporters her recipes are not complicated. That is exactly why her holiday baking is so loved. Here are the classic British Christmas bakes her fans make every year, from a rich fruit cake to buttery shortbread, each with an easy home recipe and family-friendly swaps. Put the kettle on..

Mary Berry Christmas Classic: Chocolate Yule Log

Mary Berry has been baking Christmas for decades, and her chocolate log in Mary Berry’s Baking Bible is a favorite. It is a light chocolate sponge rolled around whipped cream, then covered in more cream and dusted with cocoa like a snowy log. You can make the sponge a day ahead, so the hard work is done before the big day..

You will need: 4 eggs, 1/2 cup sugar, 1/2 cup self-rising flour, 1/4 cup cocoa powder. Filling and topping: 1 1/2 cups heavy cream, 2 tbsp powdered sugar, 1/2 cup sweetened chestnut puree (optional), cocoa and powdered sugar for dusting.

How to make it: 1. Heat the oven to 425 F and line a 13 x 9 inch jelly roll pan. 2. Whisk the eggs and sugar until pale and thick, about 5 minutes. 3. Sift in the flour and cocoa and fold gently. 4. Spread in the pan and bake 8 to 10 minutes until springy, then roll up warm in parchment and cool. 5. Whip the cream with powdered sugar (and chestnut puree if using), unroll the sponge, spread with some cream and roll up again. 6. Cover with the rest of the cream, mark lines with a fork and dust with cocoa and powdered sugar.

Mary Berry Christmas Cake

A rich fruit cake is the heart of a British Christmas, and it is the bake Mary Berry fans make first. You soak the dried fruit overnight, bake the cake low and slow, then wrap it and let it mature for a few weeks. Our version soaks the fruit in orange juice instead of brandy, so it is family friendly. Marzipan and white icing go on the week before. Iced or plain?

You will need: 2 lb mixed dried fruit (raisins, sultanas, currants), 4 oz candied cherries (halved), 1/2 cup orange juice, 1 orange (zest), 1 cup butter (soft), 1 cup dark brown sugar, 4 eggs, 2 cups flour, 1 tsp mixed spice or pumpkin pie spice, 1/2 cup chopped almonds, 1 tbsp molasses.

How to make it: 1. Soak the fruit, cherries, juice and zest overnight. 2. Heat the oven to 275 F and line an 8-inch deep round pan with a double layer of parchment. 3. Beat the butter and sugar, then beat in the eggs, flour, spice and molasses. 4. Fold in the fruit and almonds. 5. Bake 4 to 4 1/2 hours until a skewer comes out clean. 6. Cool in the pan, wrap well and store; brush with a little orange juice each week.

Mince Pies With a Zesty Twist

Mince pies are the little star of a Mary Berry Christmas, and her mincemeat and orange tarts are a popular twist on the classic. Our easy take uses jarred mincemeat stirred with fresh orange zest and a little grated apple, in a crisp buttery pastry with star tops. They freeze beautifully unbaked, so bake a tray whenever guests drop by. Warm with cream, or cold from the tin?

You will need: 2 cups flour, 1/2 cup cold butter (cubed), 2 tbsp powdered sugar, 1 egg, 1 jar (about 14 oz) mincemeat, 1 orange (zest), 1 small apple (grated), milk for brushing, powdered sugar for dusting.

How to make it: 1. Rub the butter into the flour and sugar, then mix in the egg to form a dough; chill 15 minutes. 2. Heat the oven to 400 F. 3. Roll out and cut 12 circles to line a muffin tin, and 12 small stars. 4. Stir the orange zest and apple into the mincemeat and spoon into the cases. 5. Top with stars and brush with milk. 6. Bake 15 to 20 minutes until golden, cool and dust with powdered sugar.

Meringue Mushrooms to Finish the Yule Log

Little meringue mushrooms are the classic decoration for a Christmas log, and they are easier than they look. Pipe tiny domes and stalks, bake them low until crisp, then stick them together with a dab of melted chocolate. Dust with cocoa for an earthy look. They keep for two weeks in a tin, so make them the same week you bake the log. Would your kids eat the mushrooms first?

You will need: 2 egg whites, 1/2 cup sugar, 1/4 tsp cream of tartar, 2 oz dark chocolate (melted), cocoa powder for dusting.

How to make it: 1. Heat the oven to 200 F and line a baking sheet. 2. Whisk the egg whites and cream of tartar to soft peaks, then add the sugar a spoon at a time until stiff and glossy. 3. Pipe small domes for caps and short upright stalks. 4. Bake 1 1/2 to 2 hours until dry, then cool in the oven. 5. Spread melted chocolate under each cap and press onto a stalk. 6. Dust lightly with cocoa.

Mary Berry Christmas Trifle, Alcohol-Free

A big glass bowl of trifle is a British Christmas tradition, with sponge, fruit, custard and whipped cream in neat layers. Many old recipes add sherry, but this family version soaks the sponge in orange juice instead, so everyone at the table can have some. It must be made ahead to set, which makes it perfect for a busy holiday. Do you like more custard or more cream?

You will need: 1 store-bought sponge cake or 12 ladyfingers, 1/2 cup raspberry jam, 1/2 cup orange juice, 2 cups raspberries (fresh or frozen), 2 cups ready-made vanilla custard, 1 1/2 cups heavy cream, 2 tbsp sugar, 1 tsp vanilla, toasted sliced almonds.

How to make it: 1. Slice the sponge, spread with jam and arrange in a glass bowl. 2. Pour the orange juice over. 3. Scatter the raspberries on top. 4. Spoon over the custard in an even layer and chill 1 hour. 5. Whip the cream with sugar and vanilla to soft peaks and spread on top. 6. Chill at least 4 hours, then sprinkle with almonds.

Victoria Sponge Dressed for the Holidays

The Victoria sponge is one of the cakes Mary Berry is best known for, made with her famous all-in-one method: a batter of butter, sugar, eggs and flour beaten together in one bowl. For a Mary Berry Christmas tea, fill it with raspberry jam and whipped cream and top it with sugared cranberries. It is perfect for an afternoon tea with friends in December. Jam first or cream first?

You will need: 1 cup butter (very soft), 1 cup sugar, 4 eggs, 1 3/4 cups self-rising flour, 1 tsp baking powder, 1/2 cup raspberry jam, 1 cup heavy cream (whipped), powdered sugar, sugared cranberries to decorate.

How to make it: 1. Heat the oven to 350 F and line two 8-inch round pans. 2. Put the butter, sugar, eggs, flour and baking powder in one bowl. 3. Beat for 2 minutes until smooth. 4. Divide between the pans and bake 20 to 25 minutes until springy. 5. Cool completely. 6. Sandwich with jam and whipped cream, dust with powdered sugar and top with sugared cranberries.

Mary Berry Christmas Lemon Drizzle Traybake

Lemon drizzle is one of Mary Berry’s best loved bakes, and the traybake version feeds a crowd with almost no effort. A one-bowl lemon sponge bakes in a roasting pan, then a crunchy lemon and sugar drizzle goes over while it is still warm. For the holidays, cut it into small squares for a party platter or pack it into tins. It keeps for days. Sweet or extra tangy?

You will need: 1 cup butter (soft), 1 cup sugar, 4 eggs, 2 cups self-rising flour, 1 tsp baking powder, 4 tbsp milk, 2 lemons (zest). Drizzle: 3/4 cup sugar, juice of 2 lemons.

How to make it: 1. Heat the oven to 350 F and line a 12 x 9 inch pan. 2. Beat the butter, sugar, eggs, flour, baking powder, milk and lemon zest in one bowl for 2 minutes. 3. Spread in the pan and bake 30 to 35 minutes until golden. 4. Mix the sugar and lemon juice. 5. Spoon the drizzle over the warm cake. 6. Cool in the pan and cut into squares.

Shortbread for the Gift Tin

Real shortbread has just three ingredients: butter, sugar and flour, with a little cornstarch or rice flour for a sandy crunch. It is the classic British biscuit for gifting, and the classic tip is not to overwork the dough so it stays tender. Press it into a pan, prick it with a fork and bake it pale. Pack it into tins for neighbors and teachers. Fingers or rounds? Add some to your Christmas cookie box everyone wants.

You will need: 1 cup butter (soft), 1/2 cup sugar, plus extra for sprinkling, 2 cups flour, 1/2 cup cornstarch or rice flour, a pinch of salt.

How to make it: 1. Heat the oven to 325 F. 2. Beat the butter and sugar until creamy. 3. Stir in the flour, cornstarch and salt until it just comes together. 4. Press into an 8 x 8 inch pan and prick all over with a fork. 5. Bake 35 to 40 minutes until pale golden. 6. Sprinkle with sugar, cut into fingers while warm and cool in the pan.

Gingerbread Christmas Tree Biscuits

Gingerbread biscuits are the most fun bake of a Mary Berry Christmas season, and kids love helping with the cutters. A golden syrup or molasses dough with ginger and cinnamon rolls out easily and holds its shape. Decorate with simple white icing. Thread a ribbon through a hole before baking and they turn into tree decorations. Stars, trees or gingerbread men?

You will need: 3 cups flour, 2 tsp ground ginger, 1 tsp cinnamon, 1 tsp baking soda, 1/2 cup butter, 3/4 cup brown sugar, 1/3 cup golden syrup or molasses, 1 egg, powdered sugar icing.

How to make it: 1. Mix the flour, spices and baking soda. 2. Melt the butter, sugar and syrup together, cool slightly and beat in the egg. 3. Stir into the flour to make a dough and chill 30 minutes. 4. Roll 1/4 inch thick and cut shapes. 5. Bake at 350 F for 10 to 12 minutes. 6. Cool and decorate with icing.

Mary Berry Christmas Stollen-Style Fruit Bread

Stollen is the German Christmas bread that British bakers have adopted, and it is a lovely make-ahead bake. A soft enriched dough is packed with dried fruit and peel, wrapped around a log of marzipan, then brushed with butter and buried in powdered sugar. It keeps well for a week and toasts beautifully. Slice it for Christmas morning with coffee. Marzipan fan or not?

You will need: 3 1/2 cups bread flour, 1 packet instant yeast, 1/4 cup sugar, 1/2 tsp salt, 1 tsp mixed spice, 3/4 cup warm milk, 1 egg, 1/2 cup butter (soft), 1 cup mixed dried fruit, 1/2 cup candied peel, 1/2 cup chopped almonds, 7 oz marzipan, melted butter and powdered sugar to finish.

How to make it: 1. Mix the flour, yeast, sugar, salt and spice, then add the milk, egg and butter and knead 8 minutes. 2. Knead in the fruit, peel and almonds and rise 1 hour. 3. Roll into an oval, lay a log of marzipan down the middle and fold over. 4. Rise 45 minutes on a lined pan. 5. Bake at 375 F for 30 to 35 minutes. 6. Brush with melted butter and dust thickly with powdered sugar.

Steamed Christmas Pudding, Family Style

Christmas pudding is the grand finale of a traditional Mary Berry Christmas dinner. It is a dark, spiced, fruity steamed pudding that is traditionally made weeks ahead. This family version uses orange juice and strong black tea instead of brandy, so it is fine for the kids. Reheat it by steaming and serve it with custard or cream. Have you ever tried a real Christmas pudding?

You will need: 1 1/2 cups mixed dried fruit, 1/2 cup orange juice, 1/4 cup cold black tea, 1/2 cup butter (soft), 1/2 cup dark brown sugar, 2 eggs, 1/2 cup flour, 1 cup fresh breadcrumbs, 1 tsp mixed spice, 1 small apple (grated), 1 orange (zest).

How to make it: 1. Soak the fruit in the juice and tea overnight. 2. Beat the butter and sugar, then beat in the eggs. 3. Stir in the flour, breadcrumbs, spice, apple, zest and soaked fruit. 4. Spoon into a greased 1 1/2 quart pudding bowl and cover tightly with parchment and foil. 5. Steam in a covered pot of simmering water for 4 hours, topping up the water. 6. Cool, store in the fridge and steam 1 hour more to serve.

Lace Snaps, the Brandy-Free Brandy Snaps

Brandy snaps are thin, lacy, crisp rolled biscuits, and despite the name the classic ones are made from golden syrup, butter, sugar and ginger. Bake them flat, then roll them around a wooden spoon handle while warm. Fill with whipped cream just before serving. For more of Mary’s thinking on simple cooking at 91, read her latest interview about Mary’s All in One. Tricky or fun?

You will need: 1/4 cup butter, 1/4 cup sugar, 1/4 cup golden syrup or light corn syrup, 1/3 cup flour, 1/2 tsp ground ginger, 1 tsp lemon juice, whipped cream to fill.

How to make it: 1. Heat the oven to 350 F and line two baking sheets with parchment. 2. Melt the butter, sugar and syrup over low heat. 3. Stir in the flour, ginger and lemon juice. 4. Drop teaspoons well apart, 4 per sheet, and bake 8 to 10 minutes until lacy and golden. 5. Cool 1 minute, then roll each one around a greased wooden spoon handle. 6. Cool, slide off and fill with cream.