We are excited and delighted that queen of the kitchen, Mary Berry, will be joining us at MNHQ for a live webchat.
Mary Berry, CBE is one of the UKs best-known and most respected cookery writers and television presenters. She has over 80 books to her name and over 6 million sales worldwide. A judge on The Great British Bake Off she has been voted as Britains favourite baking companion.
Mary's autobiography A Recipe for Life is out this month. A touching, evocative and fascinating memoir, Mary tells the story of her remarkable rise to fame. Everyone who joins the webchat will be entered into a draw to win a signed copy of A Recipe for Life. Join us on Monday or post a question in advance to Mary on this thread.
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WEBCHAT GUIDELINES: 1. One question per member plus one follow-up. 2. Keep your question brief. 3. Don't moan if your question doesn't get answered. 4. Do be civil/polite. 5. If one topic or question threatens to overwhelm the webchat, MNHQ will usually ask for people to stop repeating the same question or point.
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Mary Berry webchat: Join the queen of tarts on Monday 1.30 - 2.30
161 replies
RachelMumsnet · 13/09/2013 16:49
OP posts:
prettybird ·
16/09/2013 13:38
What I love about GBBO is how positive Mary and Paul are - their comments are always so constructive and not at all shouty unlike certain other cooking programmes 
MaryBerry ·
16/09/2013 13:42
@MrsKwazii
Hello Mary, I love your books and even had a copy of the 1970 Hamlyn All Colour Cookbook tracked down for me when I left home - the cakes and breads section are still great .
Do you ever look at fads in the baking world - like the seeming obsession for salted caramel flavours - and think "I give that flavour combo two years before we all come to our senses"?
Like Expat, I'd like to thank you for being so open about being a bereaved mother. It can be such a taboo subject and something that many people would prefer us to hide. I think that when parents like you talk about your experiences it really does help other bereaved families and may help little by little to change others' attitudes.
. Do you ever look at fads in the baking world - like the seeming obsession for salted caramel flavours - and think "I give that flavour combo two years before we all come to our senses"?
Like Expat, I'd like to thank you for being so open about being a bereaved mother. It can be such a taboo subject and something that many people would prefer us to hide. I think that when parents like you talk about your experiences it really does help other bereaved families and may help little by little to change others' attitudes.
I'm not a follower of salted caramel, or cupcakes with too much butter icing on top. I'm more of a traditional baker but I've learnt a lot of new ideas from bakers on the Great British Bake Off.
To you and Expat– I'm sorry about your losses and thank you for your comments. I always think we were lucky to have our children and have many happy memories. Child Bereavement UK, which I am a patron of now, is a wonderful charity who helps bereaved parents and their children in so many ways. If anyone needs some additional support please contact them.
MaryBerry ·
16/09/2013 13:44
@littlestressy
Hi Mary, I love GBBO and my mum applied but sadly didn't get through 
My question is: whenever I make sponge cakes I always cream the butter and sugar first then add the eggs. But the mixture always looks like its curdled after the eggs have been added, I add them a little at a time but nothing seems to work.
What am I doing wrong?
My question is: whenever I make sponge cakes I always cream the butter and sugar first then add the eggs. But the mixture always looks like its curdled after the eggs have been added, I add them a little at a time but nothing seems to work.
What am I doing wrong?
I now use the all-in-one method, using Stork for cakes instead of butter. Everything goes in the bowl together and you beat it. It's quick, easy and gives very good results.
aristocat ·
16/09/2013 13:46
Hello Mary, how were you persuaded to be on the new Keyhole show? You have a beautiful house 
HoneyDragon ·
16/09/2013 13:47
Ooh that trends thing has reminded me.
My mum used to make a fabulous lemon freezer cake years and years ago (its used raw eggs so she stopped making it because of Edwina Currie)and then lost the recipe. She was convinced it was yours but searched to no avail so probably wasn't.
Can you come up with one any way please the next time you write a book?
MaryBerry ·
16/09/2013 13:57
@forcookssake
Gah! I'll be at work during the actual chat, but I do have a question...
When making creme patissiere, other than using cornflour, which looks a bit like cheating... does Mary have any tips or hints to stop it curdling please?
and 
for my favourite person on television!
When making creme patissiere, other than using cornflour, which looks a bit like cheating... does Mary have any tips or hints to stop it curdling please?
and for my favourite person on television!When making creme patissiere I always add either cornflour or flour, otherwise you wouldn't get the thickness to the mixture that you require. Have a look in my Complete Cookbook.
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MaryBerry ·
16/09/2013 13:59
@sybilfaulty
Dear Mary
I love your programmes and your recipes. I've never yet had a MB recipe fail on me.
You are very stylish and always look amazing. Do you have a stylist for the programme or do you just love clothes? I've heard you say you dress very differently at home. What sort of look do you rock then?
I just wanted to say that your pieces about William have moved me to tears. He sounds like a fine young man and I am so very sorry for your loss.
Thank you for coming and my best wishes to you
I love your programmes and your recipes. I've never yet had a MB recipe fail on me.
You are very stylish and always look amazing. Do you have a stylist for the programme or do you just love clothes? I've heard you say you dress very differently at home. What sort of look do you rock then?
I just wanted to say that your pieces about William have moved me to tears. He sounds like a fine young man and I am so very sorry for your loss.
Thank you for coming and my best wishes to you
On Bake Off for some of my jackets a stylist gives me some to choose, but very often I enjoy shopping around in Zara, Phase Eight, John Lewis and Jaeger. At home I'm pretty relaxed – I'm always wearing something warm round my neck. Thank you for your kind comments about William.
MaryBerry ·
16/09/2013 14:02
@LegoCaltrops
Hi Mary. Please could you advise what I'm doing wrong with my shortcrust pastry. I've used various recipes, they taste fine when cooked but invariably when I lift the pastry up with the rolling pin to transfer to the dish/tray, it falls apart. Every single time! Is my kitchen too warm, am I over/under working the dough, is it too dry? I currently use a simple recipe of 225g flour, 110g butter, 2 egg yolks, & a couple of tsp water to bind. Please help as I'm a keen cook & this most basic thing eludes me. 
Thanks.
(Also would be interested in the answer to the scones question as mine also turn out like biscuits, and the toffee sponge, if such a thing exists.)
Thanks.(Also would be interested in the answer to the scones question as mine also turn out like biscuits, and the toffee sponge, if such a thing exists.)
Your recipe is fine. You may need just a little bit more water to make it easier to handle. If you find it very difficult on a warm day you can always roll it between two sheets of cling film and then chill it on a baking tray before putting it over your pie.
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