Five of Bake Off Mary’s fave recipes

WE are having a bumper harvest of berries in our hedgerows and gardens this autumn, according to the Royal Horticultural Society. For that we can thank a warm and dry start to the year followed by a wet and warm July and August. Now it’s time for the sweet harvest.

If you have a glut of autumnal fruits from raspberries to blackberries that you don’t know AN apple and blackberry pie with a difference. Made in an open, shallow dish, the rough pastry topping rest on the fruit and makes them look like little mounds. INGREDIENTS 900g (2lb) Bramley apples, peeled and thickly sliced 450g (1lb) fresh or frozen blackberries 175g (6oz) caster sugar 5 level tbsp cornflour PASTRY 175g (6oz) plain flour 2 level tbsp icing sugar 100g (4oz) cold butter 1 large egg, beaten a little milk and Demerara sugar, to glaze Serves 6-8 what to do with,, then here are some delicious recipes – by whoo else but baking queen Mary Berry. From blackberryackberry soufflé to summer puddings, let Maryary show you how. Preheat the oven to 200C/fan 180C/gas 6. You will need a 28cm (11in) open, shallow ovenproof dish. Measure the apples, blackberries, sugar and cornflour into a bowl and mix together until all the fruit is coated in the cornflour and sugar. Spoon into the dish-the fruit should be piled high. To make the pastry, measure the flour, icing sugar and butter into a processor and whiz until it looks like breadcrumbs. Add the egg and whiz again until the ball is formed. Roll the pasty on a floured work surface into a circle a few centimetres bigger than the dish you are using. Sit the pastry loosely on top of the fruits so it moulds itself over the top. Brush with a little milk and sprinkle with Demerara sugar. Bake in the preheated oven for 35-45 minutes or until golden and bubbling around the edges. Serve hot with cream.