Mary Berry’s Bakewell Slices holds a special place in my heart, a delightful treat that brings warmth and comfort to any gathering. Remember those family afternoons spent baking together, laughter echoing through the kitchen, and the enticing aroma wafting through the air? This recipe captures that nostalgic spirit, turning simple ingredients into a slice of happiness.
Why make this recipe? These Bakewell Slices are not just about taste; they represent a love for baking that is often passed down through generations. Ideal for sharing with friends or relishing during a cozy afternoon tea, they remind us of the sweetness of life.
How to make Mary Berry’s Bakewell Slices
Let’s get our hands a little floury and dive into the making of these delightful squares.
Ingredients:
- 175g plain flour
- 75g cold butter, cubed
- 2–3 tablespoons cold water
- 100g butter, softened
- 100g caster sugar
- 175g self-raising flour
- 1 level teaspoon baking powder
- 2 large eggs
- 2 tablespoons milk
- ½ teaspoon almond extract
- About 4 tablespoons blackcurrant jam
- Flaked almonds, for sprinkling
- Icing sugar, for dusting
Directions:
Start by preheating your oven to 180°C (160°C fan). Greasing and lining a 30 × 23cm traybake tin with baking parchment is essential for a smooth release later. Now, rub the plain flour and cold butter together using your fingertips until it resembles breadcrumbs. Add enough cold water to bring the dough together, wrap it in cling film, and chill in the fridge for about 15 minutes.
Once chilled, roll out the pastry and press it evenly into the prepared traybake tin. To prevent puffing, prick it lightly with a fork. Bake it for 10–12 minutes until it’s just lightly golden. Remove it from the oven and let it cool slightly. Spread the blackcurrant jam evenly over the base, bringing a burst of flavor that complements the almond sponge beautifully.
In a mixing bowl, beat together the softened butter and caster sugar until it’s pale and fluffy — this is the moment when the joy of baking starts to take shape. Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, milk, and almond extract until smooth. Carefully spoon the sponge mixture over the jam layer and spread it gently with a spatula. Be generous with the flaked almonds; they add a lovely crunch.
Bake for 30–35 minutes until golden brown and firm to the touch. Allow it to cool completely in the tin, then dust lightly with icing sugar and cut into neat rectangles. Each slice is a lovely reminder of home and the delicious moments shared with loved ones. If you enjoy these delightful treats, you might also want to try making mozzarella-stuffed rosemary Parmesan soft pretzels for your next gathering!
How to serve Mary Berry’s Bakewell Slices
These slices can be served plain, dusted with icing sugar, or even accompanied by a dollop of fresh cream. They make a charming centerpiece for afternoon tea or a delightful dessert at any dinner party.
How to store Mary Berry’s Bakewell Slices
To keep these treats fresh, store them in an airtight container at room temperature for up to three days. If you want to save them for later, these slices freeze beautifully; just wrap them well in foil.
Tips to make Mary Berry’s Bakewell Slices
- Test the sponge with a skewer; it should come out clean to ensure it’s perfectly baked.
- For a twist, consider experimenting with different jams like raspberry or apricot, depending on what you have on hand.
- Pair these slices with a lovely cup of tea or coffee for a truly comforting experience.
Variations
Feel free to get creative! You might add a layer of marzipan under the sponge for an extra treat, or try substituting some of the self-raising flour with ground almonds to make it even richer.
FAQs
1. Can I use different types of jam?
Absolutely! While blackcurrant jam is traditional, raspberry or apricot jam would also work beautifully.
2. How do I know when the Bakewell Slices are done?
They should be golden brown and firm to the touch, with a skewer inserted in the center coming out clean.
3. Can I make these Bakewell Slices gluten-free?
Yes, you can swap out the plain and self-raising flour for a gluten-free mix, and the texture will still be delightful.
Conclusion
Baking Mary Berry’s Bakewell Slices is more than just a recipe; it’s an invitation to create memories and savor the sweetness of life. With every bite, you’re reminded of the love and warmth that comes from baking at home. For those looking to expand their repertoire, try the Mary Berry Bakewell Slices Recipe or dive into Mary Berry’s Bakewell Tart for a delicious variation. Happy baking!
Bakewell Slices
Ingredients
Method
- Preheat your oven to 180°C (160°C fan) and grease and line a 30 × 23cm traybake tin with baking parchment.
- Rub the plain flour and cold butter together using your fingertips until it resembles breadcrumbs.
- Add enough cold water to bring the dough together, wrap it in cling film, and chill in the fridge for about 15 minutes.
- Once chilled, roll out the pastry and press it evenly into the prepared traybake tin.
- Prick it lightly with a fork to prevent puffing and bake for 10-12 minutes until lightly golden.
- Remove from the oven and allow to cool slightly, then spread the blackcurrant jam evenly over the base.
- In a mixing bowl, beat together the softened butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, then fold in the self-raising flour, baking powder, milk, and almond extract until smooth.
- Spoon the sponge mixture over the jam layer and spread gently with a spatula.
- Sprinkle generously with flaked almonds and bake for 30-35 minutes until golden brown and firm to the touch.
- Allow to cool completely in the tin, then dust lightly with icing sugar and cut into neat rectangles.