Mary says: “The combination of toffee, bananas and cream makes this one of the most popular desserts around. Make sure you use a non-stick pan for the toffee and watch it very closely as you are making it, as it can burn easily.”

Serves 6

Ingredients

For the base:

• 175g (6oz) digestive biscuits
• 65g (2½oz) butter

For the toffee filling:

• 115g (4oz) butter
• 115g (4oz) light muscovado sugar
• 2 x 397g cans full-fat condensed milk

For the topping:

• 3 bananas, sliced
• a little fresh lemon juice
• 300ml (½ pint) double cream
• a little grated Belgian milk or dark chocolate, for sprinkling

You will need a 23cm (9in) deep loose-bottomed fluted flan tin.

Method

To make the base, put the biscuits into a polythene bag and crush them to crumbs with a rolling pin. Melt the butter in a small pan, remove from the heat and stir in the crushed biscuits. Mix well.

Spread the mixture over the base and sides of the flan tin. Press the mixture with the back of a metal spoon.

To make the toffee filling, measure the butter and sugar into a large non-stick pan. Heat gently until the butter has melted and the sugar has dissolved. Add the condensed milk and stir continuously and evenly with a flat-ended wooden spoon for about 5 minutes, or until the mixture is thick and has turned a golden toffee colour – take care, as it burns easily. Turn it into the prepared crumb crust and leave to cool and set.

To make the topping, toss the bananas in lemon juice and arrange the slices over the toffee in a neat layer. Lightly whip the double cream until it forms soft peaks and spread evenly over the bananas. Sprinkle the whole pie with grated chocolate.

Remove the ring and transfer to a flat plate.

Serve well chilled.

Tip

Most condensed milk cans now have ring pulls, so the old method of simmering the can in a pan of water for 4 hours to caramelise the condensed milk is not advised.

Mary says: “Another lovely tart with a crisp sweet pastry case and a sharp lemon filling.”

Serves 8

Ingredients

For the pâte sucrée:

• 175g (6oz) plain flour, plus extra for dusting
• 75g (3oz) butter, softened
• 75g (3oz) caster sugar
• 3 large egg yolks

For the filling:

• 5 large eggs
• 225g (8oz) caster sugar
• 125ml (4fl oz) pouring double cream
• 3 large lemons

To finish:

• 6 tablespoons lemon curd
• 2 passion fruits

Method

First make the pâte sucrée (sweet pastry). Measure the flour and butter into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, then add the egg yolks. Mix until the ingredients come together to form a firm dough. Roll out the pastry on a lightly floured work surface and use to line a 23cm (9in) loose-bottomed flan tin. Prick the pastry all over with a fork. Chill in the fridge for 30 minutes.

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Line the flan tin with non-stick baking paper and baking beans. Bake blind in the preheated oven for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden and crisp.

Reduce the oven temperature to 160°C/Fan 140°C/Gas 2.

To make the filling, mix the eggs, sugar and cream together in a large bowl. Zest the lemons and add to the mixture. Squeeze the juice from the lemons and add 150ml (¼ pint) to the bowl.

Pour the mixture into the tin and carefully slide back into the oven. Bake for about 30–35 minutes until the filling is set, but with a slight wobble. Leave to cool.

Meanwhile, mix the lemon curd and passion fruit pulp together in a bowl. Serve alongside the tart, or drizzle over the top. 

Mary says: “Achieving a lovely shine to your mirror cake will make this an impressive cake to behold. It is worth trying! The cake will keep well in the fridge without losing its shine.” 

Serves 8

Ingredients

• 4 large eggs
• 125g (4½oz) caster sugar
• 125g (4½oz) self-raising flour, sifted
• 55g (2oz) butter, melted and cooled

For the icing:

• 7 sheets of platinum-grade leaf gelatine
• 225g (8oz) caster sugar
• 75g (3oz) cocoa powder
• 75ml (2½fl oz) double cream
• 125ml (4fl oz) water
• 55g (2oz) dark chocolate, broken into pieces

Tip

There are two sizes of leaf gelatine available; we use 11g sheets.

Method

Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease a 23cm (9in) round springform tin and line the base with non-stick baking paper.

Place the eggs and sugar in a large mixing bowl. Whisk together using an electric hand whisk until thick ribbon stage. Gently fold the flour into the egg mixture until well combined. Pour the butter around the edge of the bowl, then carefully fold into the mixture.

Pour into the prepared tin and level the surface. Bake in the preheated oven for about 30 minutes, or until pale golden and coming away from the sides of the tin. Leave to cool in the tin

for a few minutes, then turn out, peel off the baking paper and finish cooling on a wire rack.

To make the icing, place the gelatine leaves in a bowl of cold water for 5 minutes until soft. Measure the remaining ingredients, except the dark chocolate, into a saucepan. Place over a gentle heat until melted, then bring up to the boil, stirring until smooth. Remove from the heat and add the chocolate, stirring to melt and incorporate. Leave to cool for 5 minutes.

Remove the gelatine leaves from the water and squeeze out any excess liquid. Place the gelatine in the warm chocolate mixture and stir until dissolved. Pour the icing through a sieve into a bowl and leave to thicken at room temperature for about 15 minutes, or until a thick pouring consistency. Depending on the heat of your kitchen, you may need to pop it in the fridge.

Place a baking tray under the cooled sponge on the wire rack and pour the icing all over the surface and sides until completely covered. Leave for 30 minutes for the icing to set before transferring to a serving plate.

Mary Berry’s Baking Bible by Mary Berry (£28, BBC Books) is out now