Melt the butter in a pan over a gentle heat. Take off the heat and add the biscuits. Mix together very well. Tip into the tin and press flat over the base using a spoon. Mary Berry is an English food writer and television presenter. After being encouraged in domestic science classes at school, she went to college to study catering. She then moved to France at the age of 21 to study at Le Cordon Bleu school, before working in a number of cooking-related jobs. I've read through this book about 4 times since I got it on Friday - so 3 days ago. I took to it bed with me the first night, which resulted in some very strange dreams. :/ But I woke up and baked, so all good.

Mary Berry's Fast Cakes: Easy bakes in minutes is a fantastic recipe book that has all the cakes and bakes you could need in one book! With around 200 recipes it is full of tasty treats and there's sure to be one everyone likes.Fast Cakes is an unmissable, definitive new baking book from Mary Berry. Proper cakes that take 10 minutes or less to make and under an hour to bake. If you miss Mary's wisdom and inspiration in The Great British Bake Off , or want a brand-new companion to Mary Berry's Baking Bible , this is the cookbook for you with over 200 easy recipes to make with confidence.

The recipes are as advertised; they come together FAST! They are also delicious, family cooking together friendly, simple enough to do on a weeknight. As a bonus reading, them you can hear Mary Berry's voice in your head like she is commentating on GBBO. Put all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy. Divide between the two tins, and level out evenly. To start with the book is beautiful. It is so pretty, and heavy and everything that a cookbook should be. There are hints and tips at the start of the book to help with common mistakes, tips to get the best out of your ingredients and equipment. Basically she answers the questions she knows you are going to ask. Put all the remaining ingredients in a large bowl and pour over the cooled sauce. Mix well until evenly coated.

Cream the margarine and sugar until light and creamy. Beat in the eggs and almond essence, adding a tablespoon of flour with the last amount of egg. Fold in the flour and baking powder and all the fruit.