A. The baker has used granulated instead of caster sugar. Also, the mixture was not mixed well enough which means the sugar has not been properly dissolved.

When it comes to baking, there is no one we trust more than the Queen of Baking herself, Mary Berry. First published in 2009, Mary Berry’s Baking Bible has long been the essential guide for bakers of all skill levels. In this completely modernised reissue, you will find 250 recipes (including 20 new additions) all newly tested and photographed. From perfecting the basics of a classic Victorian sponge cake to testing your baking skills with one of the more elaborate creations in the Special Cakes chapter, this cookbook is here to guide you through a wide range of different bakes and exemplifies what we have all come to love about Mary; reliable and easy-to-follow recipes that deliver perfect results every time. Zara looked elegant in a pinstripe ME + EM dress paired with a white blazer and a smart watch, plus aviator sunglasses A. Your oven was too hot, the whites were not whisked enough or you have used oiled greaseproof paper?The TV star explained: 'I no longer prepare a Victoria sandwich with the traditional creaming and folding methods, as this all-in-one method gives excellent results every time. All that creaming of butter and sugar. I never seem to have the butter soft enough. And then the tins have to be lined and everything has to be just so.' Top with frangipane, smooth and sprinkle with flaked almonds and then a tablespoon of castor sugar. Orange/Lemon zest - Some people find that shop bought mincemeat can be a too sweet. Try adding some orange or lemon zest to balance out the flavours.

For the full recipe with measurements, head to the recipe card at the end of this post. How to make Queen of Puddings Cupcakes Pour into the prepared tin and bake in the oven for about 30–35 minutes or until a light crust forms on top and the mixture is firm around the edges but still soft in the middle. Remove the bacon using a slotted spoon. Drain on kitchen paper to absorb excess fat. Leave the juices in the pan. Grated cheese: Traditionally, a quiche lorraine contains Swiss gruyère cheese which has a slightly nutty flavour. It’s delicious, but by all means use another tasty cheese like strong cheddar or even parmesan. How do you make a Mary Berry quiche lorraine?Choose the cake with the best top, then put the other cake top-down on to a serving plate. Spread with the jam, put the other cake on top (top uppermost) and sprinkle with caster sugar to serve. I love turning desserts into cupcakes, and this time it is the turn of Queen of Puddings. If you haven't heard of the dessert Queen of Puddings (formally known as Manchester Pudding), it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. These Queen of Puddings Cupcakes have a lemon sponge, are filled with creme patisserie (pastry cream) and fruity raspberry jam, and they're topped with pillow soft Italian meringue. They are so indulgent and delicious, and certainly a dessert fit for a Queen! Ingredient Tips & Equipment Information Mary Berry’s recipes just work. They’re classic and simple, and above all reliable. Perfected over her many many years of experience. This quiche lorraine recipe is no exception! Slowly add in the sugar, a tablespoon at a time, until the egg whites are at the stiff peak stage and the sugar is well combined. A quiche lorraine is so flavourful that you don’t want any sides to outshine it. Simple is best. Perhaps a very simple green salad with cherry tomatoes and cucumber. Or this Greek lettuce salad. It also goes well with coleslaw. Try this Greek yogurt brussel sprouts coleslaw if you want to feel all smug and healthy!