Let the jam cool for at least 10 minutes to ensure an even spread of fruit throughout. Once cooled, ladle into sterilised jars, label them, and seal with wax paper and a lid.

Mary Berry shared her 30-minute recipe to make tasty Viennese whirls that are filled with homemade jam and vanilla buttercream. "Push the boat out with these," Mary teased, knowing full well how ...

Mary's recipe has garnered over 400 five-star reviews on Good Food, with the notes stating: "Mary Berry's scone recipe makes the perfect tea-time treat, whether jam-and-cream topped (in whichever ...

Mary Berry has made her latest pronouncement on food, and it is no trifling matter. The veteran cook has declared that jelly has no place in an adult trifle, and should be reserved for children.

6. Place the scones on the baking sheet, leaving space between each one. Brush the tops with a little milk and bake in the preheated oven for about 10 minutes, or until they're a pale golden brown.

Add the redcurrant jelly, bring to the boil, then simmer for 2–3 minutes. Add the skimmed juices from the roast turkey and adjust the seasoning. Strain into a warmed gravy boat to serve.