Patrick Freyne. Sat Mar 28 2015 – 19:00. Mary Berry is very polite and very proper. “Oh, I’d never put my elbows on the table,” she says, when the Irish Times photographer asks her to lean forward.. Method. Process the stale brioche into crumbs and tip into a mixing bowl. Grease your pie dish with butter and preheat the oven to 170°C/ 150°C Fan/325°F. Warm the milk in a saucepan along with the butter, lemon zest, vanilla extract, the 25g / 3 tablespoons caster sugar and a pinch of salt, just until the butter’s melted.
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Mary Berry’s step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4l/2½pt oval ovenproof dish that will fit inside a roasting tin. Mary Berry recipes From The Great British Bake Off Ingredients For the base 600ml/1 pint full-fat milk 25g/1oz butter, plus extra […]. Method. To make the custard, mix the milk, butter, 50g of the caster sugar, the lemon zest and vanilla extract in a saucepan, then gently heat until the sugar has dissolved and the milk is steaming but not boiling. Remove from the heat and leave to cool. In a mixing bowl, beat the egg yolks using a balloon whisk, then slowly whisk in the cooled.
