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<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes produced delicious, flavour-rich carrot cakes - I’m a huge carrot cake fan so I was delighted with how they turned out. The Paul Hollywood recipe was definitely a little more complex than Mary Berry’s carrot cake recipe, but Mary’s end result was just as tasty.</p>
<p>Mary Berry’s carrot cake recipe recommends popping all of the ingredients into a bowl and mixing them, which I thought might affect the end result - but both bakes came out of the oven with a delicious golden-brown topping, and they were fully baked through. I didn’t need to adjust the timings at all.</p>
<p>Mary Berry’s carrot cake recipe contains mashed banana, so it might be a good choice for people who like a milder-tasting carrot cake with subtle banana flavouring. Paul Hollywood’s cake was definitely punchier - it has more spices and flavourings added, and the orange buttercream goes really well with the carrot cake.&nbsp;</p>
<figure data-asset-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" data-image-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/7683ff65-48c7-435c-9297-cd0251ece401/Carrot%20Cake%20Image%201.jpg" data-asset-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" data-image-id="6fc8d046-1f83-4f83-8761-bdeb1da63c1b" alt="Paul Hollywood's carrot cake, made with orange buttercream, in front of a bag of flour and some eggs"></figure>
<h2>Mary Berry’s carrot recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 10/10 - super simple, and perfect for first-time bakers</li>
  <li><strong>Enjoyment to bake</strong>: 8/10</li>
  <li><strong>Time to bake:</strong> 50-60 minutes</li>
  <li><strong>Appearance of bake:</strong> 9/10 - This bake looked really tasty, and came out of the tin easily, too</li>
  <li><strong>Taste test: </strong>7/10 - I loved the cake’s flavours, but the icing could be worked on</li>
  <li><strong>End result: </strong>7/10 - A really simple, easy to follow recipe that produced a nice result</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://www.maryberry.co.uk/recipes/baking/carrot-cake-with-mascarpone-topping">Mary Berry’s carrot cake recipe</a>.&nbsp;</p>
<h2>Paul Hollywood’s carrot cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 6/10 - This recipe definitely has some more complex steps, such as making the peel parings</li>
  <li><strong>Enjoyment to bake:</strong> 7/10 - I’ve given Paul’s bake a lower mark than Mary’s as it was quite complex</li>
  <li><strong>Time to bake: </strong>1 hr</li>
  <li><strong>Appearance of bake:</strong> 9/10 - I really loved how golden brown this cake looked - it was a ‘textbook’ carrot cake</li>
  <li><strong>Taste test:</strong> 9/10 - The orange flavours were delicious and I loved how they complemented the carrot</li>
  <li><strong>End result:</strong> 9/10 - The only thing stopping me giving Paul’s bake a 10 are the peel parings!</li>
</ul>
<p>Fancy making this bake? Here’s the recipe for <a href="https://www.deliciousmagazine.co.uk/recipes/paul-hollywoods-ultimate-carrot-cake/">Paul Hollywood’s carrot cake</a>.&nbsp;</p>
<figure data-asset-id="a98ce664-36be-40d2-a187-80af773b1897" data-image-id="a98ce664-36be-40d2-a187-80af773b1897"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d329809c-47d4-4b4c-ad73-35af54e27913/Carrot%20Cake%20Image%202.jpg" data-asset-id="a98ce664-36be-40d2-a187-80af773b1897" data-image-id="a98ce664-36be-40d2-a187-80af773b1897" alt="Slice of Mary Berry's carrot cake on a plate with a forkful of cake resting nearby"></figure>
<h2>Mary Berry vs Paul Hollywood:</h2>
<p>I thought Mary Berry’s recipe was so much easier to bake - but it also felt much ‘safer’ than Paul Hollywood’s bake, which was more complex, but used big, bold flavours to complement the carrot base. The addition of mashed banana into Mary’s carrot cake kept the bake moist and added some depth of flavour, but I still prefer a carrot cake where the overall flavour is just carrot - not carrot and banana.</p>
<p>Both recipes use nuts - Mary’s uses walnuts, and Paul’s uses pecans. The pecans added a richness I wasn’t expecting - I’ll definitely be using them more in my baking in the future. The walnuts in Mary’s recipe were lovely, but I wasn’t sure they were needed in the icing as well.</p>
<p>I tend to also judge a carrot cake on its icing, and Paul Hollywood’s doesn’t disappoint - the orange flavour of the cream cheese and butter is perfect. Mary’s recipe uses mascarpone and vanilla essence, which people with a sweet tooth will love - but I found it overpoweringly-sweet and not ‘rich’ enough.</p>
<h2>Mary Berry carrot cake verdict:</h2>
<h3>How did it taste?</h3>
<p>Sweet, light and not dry at all - the mashed banana helped with that. The taste was lovely but wasn’t really ‘memorable’; it was quite a mild-tasting fruit-based cake.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>Really lovely - light, not chewy at all and the finished bake had a delicious crumb.&nbsp;</p>
<h3>What would Mary Berry’s banana bread pair well with?</h3>
<p>I think this bake could do with a punchy flavour alongside it to bring out the flavours of the bake - a latte or an espresso could do the job nicely.</p>
<h2>Paul Hollywood’s carrot cake verdict</h2>
<h3>How did it taste?</h3>
<p>Absolutely delicious - rich, sweet and almost caramelly - everything I expect in a carrot cake.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>This bake felt denser, but it wasn’t chewy or stodgy - it’s definitely not as ‘fluffy’ as Mary’s bake, though.&nbsp;</p>
<h3>What would Paul Hollywood’s carrot cake pair well with?</h3>
<p>I think this cake works best when it stands alone - the flavours and richness are too big for ice cream or cream. Maybe a cup of Earl Grey tea?</p>
<figure data-asset-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" data-image-id="f0d94e64-9ef7-4b25-bea3-352799c0548d"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5063b1b4-3280-4870-855f-e396607fdab8/Carrot%20Cake%20Image%203.jpg" data-asset-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" data-image-id="f0d94e64-9ef7-4b25-bea3-352799c0548d" alt="Close-up of Mary Berry's carrot cake recipe showing the inside of the cake and rich vanilla mascarpone icing"></figure>
<h2><strong>Overall verdict:</strong></h2>
<p><strong>Overall winner: Paul Hollywood</strong></p>
<p>Although both bakes looked and tasted delicious, Paul Hollywood’s recipe had the edge for me. The richness of the orange buttercream icing, the spices, the pecans and the slightly more dense cake mix really worked for me.&nbsp;</p>
<p>Mary’s recipe is lovely, and my family and friends preferred this to Paul Hollywood’s carrot cake - they prefer lighter bakes though with sweeter flavours, whereas I go for richness and bold flavours.&nbsp;</p>
<h3>What went well?</h3>
<p>Both recipes produced such lovely results - the cakes both came out of the tins easily, were cooked through in the recommended baking time, and cooled quickly and evenly. They didn’t dry out, even after a night in the fridge (they were covered, though) and they both travel surprisingly well.</p>
<p>Even though I preferred Paul’s bake, Mary’s recipe is more ‘classic’ with a lighter cake and more subtle flavours, and produced a really delicious end result. Paul’s recipe has spices, including allspice, cinnamon and ginger, which really opens up the flavour profile.&nbsp;</p>
<h3>What was a challenge:</h3>
<p>I wasn’t able to cut Paul’s sponge in half, as the recipe suggests - the bake wasn’t thick enough after baking so next time I’d probably use a slightly-smaller tin, or increase the amount of baking powder used to make the sponge rise a little more.</p>
<p>I also really struggled with Paul Hollywood’s peel parings at the end of his bake - I don’t have a parer, so despite my best efforts to cut ultra-thin pieces of peel, the peel parings were too thick and I ended up taking them off the cake.</p>
<p>I think even if the parings had been very thin, the taste might have been overpowering - they were very sweet, like the chunks of peel in marmalade. I don’t think the recipe needed them.</p>
<h3>How would you improve these recipes?</h3>
<p>I’d make Mary Berry’s icing much less sweet and more rich - she recommends 2-3 tsp of vanilla extract, which is a lot, and the icing is very strongly vanilla flavoured. If she swapped out the mascarpone for cream cheese, reduced the vanilla essence, and even added a bit of butter for richness, that could definitely improve this recipe in my opinion.</p>
<p>Paul’s recipe doesn’t seem to benefit from the sweetened peel topping - I’d argue it could do without it.&nbsp;</p>
<figure data-asset-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" data-image-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b31a8410-d12e-4d1d-ba21-f24e7ff2e7ce/Carrot%20Cake%20Image%204.jpg" data-asset-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" data-image-id="160728e6-d2e9-4ada-ad4c-6eb44fe93696" alt="Mixing the ingredients for Paul Hollywood's carrot cake in a blue bowl"></figure>

Mary Berry vs Paul Hollywood Carrot Cakes

<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes produced two very tasty banana breads, with one recipe - the Mary Berry one - having considerably fewer steps than the other.</p>
<p>The Mary Berry recipe was really easy to bake as it involved putting all ingredients into a bowl at once and then mixing; it’s ideal for inexperienced bakers who might be new to making cakes.</p>
<p>I made these two recipes over a long weekend, and I think Mary Berry’s recipe may be more family-friendly as it makes a more ‘plain’ version of a banana bread without the addition of ingredients like walnuts and sultanas, which young children may not be fond of.</p>
<p>I’m always a little dubious about just recipes that ask you to put everything in all at once, however in this instance the end result was great.</p>
<p>The Nigella recipe involved more expensive ingredients such as rum, walnuts and sultanas so this definitely felt like a more luxurious banana bread recipe.</p>
<h2>Mary Berry’s banana bread recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 10/10</li>
  <li><strong>Enjoyment to bake</strong>: 7/10 - Short-lived but easy, and difficult to mess up!</li>
  <li><strong>Time to bake:</strong> Around 1 hr 15 mins</li>
  <li><strong>Appearance of bake:</strong> 9/10 - Golden brown on the outside and a light sweet cake on the inside</li>
  <li><strong>Taste test: </strong>8/10 - I really liked the simplicity of the cake. It was really tasty and moist, and next time I may try adding some chocolate chips for a different variety of tastes</li>
  <li><strong>End result: </strong>8/10 - A really simple, easy to follow recipe that produced a nice result.</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/banana-loaf/">Mary Berry’s banana bread recipe</a>.&nbsp;</p>
<figure data-asset-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" data-image-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/5db2f642-20a7-4fad-9cff-45e54d9fa3c7/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%202.jpg" data-asset-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" data-image-id="ae2b6860-c309-42b9-bbdb-81db5a1b7d1a" alt="Worktop showing ingredients needed to bake Nigella Lawson's banana bread"></figure>
<h2>Nigella’s banana bread recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking</strong>: 6/10 - This recipe involves more time-consuming steps, such as soaking the sultanas</li>
  <li><strong>Enjoyment to bake:</strong> 9/10 - Personally, I love experimenting with more complex bakes</li>
  <li><strong>Time to bake: </strong>1 hr 30 mins</li>
  <li><strong>Appearance of bake:</strong> 8/10 - I liked how this cake looked but it didn’t slice as neatly as the Mary Berry cake</li>
  <li><strong>Taste test:</strong> 7/10 - This was my least favourite of the two as it felt more like a fruit cake</li>
  <li><strong>End result:</strong> 7/10&nbsp;</li>
</ul>
<p>Fancy making Nigella’s fruity banana-based bake? Here’s the recipe for <a href="https://www.nigella.com/recipes/banana-bread">Nigella’s banana bread</a>.</p>
<h2>Mary Berry vs Nigella's banana breads:</h2>
<p>I thought Mary Berry’s recipe produced the closest to what I would call a more traditional banana bread. The difference between the recipes was Nigella’s incorporated additional textures, such as the walnuts and the soaked sultanas - but the rum flavour didn’t come through very strongly in the sultanas, which left me wondering whether this step was necessary.</p>
<p>Mary’s cake had a better ‘crumb’, and I also felt it tasted nicer. I can see that Nigella was aiming for a more grown-up version of the cake, and the whole process was much more involved than the Mary Berry recipe. This doesn’t mean that the Nigella recipe was overly-complicated, but I think if I had to choose which to make again, it would be Mary’s banana bread - based on taste and ease of preparation.</p>
<p>The appearance of both cakes was really good; they looked really appetising when coming out of the oven.</p>
<figure data-asset-id="ae7485d1-f19b-4691-af70-6f753f820c4e" data-image-id="ae7485d1-f19b-4691-af70-6f753f820c4e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a6b108ff-012f-4908-b39b-d1b30ccf1156/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%201.jpg" data-asset-id="ae7485d1-f19b-4691-af70-6f753f820c4e" data-image-id="ae7485d1-f19b-4691-af70-6f753f820c4e" alt="Close-up of Mary Berry's banana bread showing the loaf's fluffy interior and crumbs"></figure>
<h2>Mary Berry banana bread verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted sweet and wasn’t dry at all - I think once it cools down properly, it would be great to slice and put in the toaster to have with butter.</p>
<h3>Mouthfeel and texture:</h3>
<p>Overall, I liked the texture, it held together well and was the texture of a traditional cake.</p>
<h3>What would Mary Berry’s banana bread pair well with?</h3>
<p>It would pair well with a layer of Nutella or butter, and would be great as a snack at any time of the day.</p>
<h2>Nigella’s banana bread verdict</h2>
<h3>How did it taste?</h3>
<p>This cake didn’t taste too sweet and the banana flavour seemed more subtle as a result.</p>
<h3>Mouthfeel and texture:</h3>
<p>The texture of this cake was really light and the mouthfeel had lots of texture from the walnuts.</p>
<h3>What would Nigella’s banana bread pair well with?</h3>
<p>As this feels to me like more of a fruit cake, I would say this cake can be enjoyed on its own with a cup of tea or the addition of butter. However, I didn’t feel it really needed any more flavours.</p>
<figure data-asset-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" data-image-id="ffc03506-9a4d-479e-a2e2-1e695c97979a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/54d8b17e-632e-40e3-83af-9e9682067e87/Mary%20Berry%20vs%20Nigella%20Banana%20Bread%20Image%203.jpg" data-asset-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" data-image-id="ffc03506-9a4d-479e-a2e2-1e695c97979a" alt="Mary Berry's banana bread in a pink loaf tin"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>I feel like Mary Berry’s recipe caters for an audience with speed and convenience in mind - she uses ingredients which would be found in most people’s kitchens, so you could easily decide to make the cake if you have some leftover bananas to use up and have all the other ingredients to hand.</p>
<p>Nigella likes to push the boundaries a bit more and use ‘new’, exciting ingredients to improve a traditional recipe, which is nice but can require more planning.</p>
<h3>What went well?</h3>
<p>Both recipes produced a good result. One had a one-bowl method and the other incorporated more steps such as melting butter, so it depends on the type of baker that you are and what you are more drawn to.</p>
<h3>What was a challenge:</h3>
<p>I was worried that the tin I used might not be the right size but both recipes did well in the tin that I had. Trying not to overmix the ingredients is always a worry, but I was careful not to have the mixer on too high a speed and to not mix the batter for too long.</p>
<p>After cooling, both cakes turned out really easily onto the cooling rack and the use of a tin liner means that you don’t need to worry so much about the cake sticking to the sides of the tin.</p>
<h3>How would you improve these recipes?</h3>
<p>Mary Berry’s recipe didn’t allow much room for improvement as it was really simple and produced a great, lovely-tasting banana cake, so I wouldn’t change it.</p>
<p>Nigella’s banana bread felt like it needed something to improve the structure, so that when it was sliced it didn’t crumble and fall apart. I’m not sure what that would involve but that’s the main issue that needed improving.</p>
<p><br></p>

Mary Berry vs Nigella Banana Bread Recipes

<h2>First thoughts on the bakes:</h2>
<p>Both of these recipes are very simple, and very easy to do - they’re ideal for relatively-inexperienced bakers who might be new to making cakes. A lot of the cake recipes I tend to bake are fairly complex, so it was really lovely to follow such easy recipes. There are so few steps for both recipes; put everything in a bowl, mix the ingredients, and pop them in the oven.</p>
<p>I made these two recipes with some friends on a weekend, and I reckon both recipes would also be good for family baking. They’re suitable for kids, as long as they’re supervised while using a mixer or the oven.</p>
<p>I’ll admit that I was a little bit apprehensive about just mixing all of the ingredients together in a bowl - I was concerned about overmixing some ingredients and causing the cakes to come out dense, but this wasn’t the case. They both turned out really well.</p>
<h2>Mary Berry’s chocolate cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 10/10</li>
  <li><strong>Enjoyment to bake: </strong>6/10 - Making the icing and icing the cake is the most fun bit!</li>
  <li><strong>Time to bake: </strong>Up to 2 hours</li>
  <li><strong>Appearance of bake:</strong> 7/10 - The icing was much runnier than I thought it would be</li>
  <li><strong>Taste test:</strong> 8/10 - I liked the apricot jam layer in between the ganache and sponge</li>
  <li><strong>End result:</strong> 7/10 - The icing could have been thicker, which would have improved the overall finish</li>
</ul>
<p>Want to bake this cake for yourself? Here’s <a href="https://www.bbc.co.uk/food/recipes/chocolate_cake_48307">Mary Berry’s chocolate cake recipe</a>.</p>
<h2>Nigella’s chocolate cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>9/10 - I’m only giving this a 9 because the icing is a bit more complicated</li>
  <li><strong>Enjoyment to bake:</strong> 7/10 - Like with Mary’s recipe, doing the icing is the best bit!</li>
  <li><strong>Time to bake: </strong>1 hr 30 mins</li>
  <li><strong>Appearance of bake: </strong>10/10 - I liked how this cake looked - the icing looked far more professional&nbsp;</li>
  <li><strong>Taste test: </strong>9/10 - This was my favourite, for sure!</li>
  <li><strong>End result:</strong> 9/10&nbsp;</li>
</ul>
<p>Fancy making Nigella’s deliciously-decadent bake? Here’s the recipe for <a href="https://www.nigella.com/recipes/old-fashioned-chocolate-cake">Nigella’s chocolate cake</a>.&nbsp;</p>
<figure data-asset-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" data-image-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/60a6a7f6-b498-4845-adf7-45a8d7355f28/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%204.jpg" data-asset-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" data-image-id="1d37b1ff-7e49-4465-8ffe-c52dc9bed3bd" alt="Smoothing chocolate cake batter for Nigella's chocolate cake into a baking tin lined with parchment"></figure>
<h2>Mary Berry vs Nigella chocolate cake:</h2>
<p>I thought Mary Berry’s chocolate cake was going to be better, as the icing seemed more simple and this bake has the <a href="https://www.bakingmad.com/recipes/apricot-jam">apricot jam</a> layers in between the sponges, which is a nice touch. The difference between the recipes was Nigella’s has more depth and flavour - Nigella used sour cream in her cake batter, whereas Mary’s batter didn’t.</p>
<p>Nigella’s sponges had a better ‘crumb’, and I also felt they tasted nicer. Mary Berry’s sponge came across as lovely - predictable but a little bland, even though the overall result was very good. However, I can’t be sure if this was down to me missing an ingredient like sour cream in Mary’s sponges, or if I overmixed the batter.</p>
<p>The flavour of Nigella’s icing was also better - the sour cream cut through the sweetness of the chocolate, but still gave a glossy, rich finish. Nigella also uses golden syrup in her icing, which works really well - I felt it ‘held’ the icing together and allowed it to stick better to the top and sides of the sponge.</p>
<h2>Mary Berry chocolate cake verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted rich - but it was also more dense than Nigella’s. I felt like the thinner icing had an impact - it didn’t cling to the layers of cake as well, so the overall taste wasn’t as moreish and impactful as Nigella’s.</p>
<h3>Mouthfeel and texture:</h3>
<p>Overall, I liked the mouthfeel. This cake wasn’t as dense as a brownie, but not as spongy as Nigella’s chocolate cake.</p>
<h3>What would Mary Berry’s chocolate cake pair well with?</h3>
<p>I reckon the ideal companion for this cake is a cup of tea! As it’s so quick to make, it’s perfect for people coming around unexpectedly as you can whip it up with just a few hours’ notice. Mary Berry’s cake was, for me, an afternoon tea sort of snack that would be a brilliant treat at 3pm.</p>
<figure data-asset-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" data-image-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4350999f-18d2-4ca8-af51-0d56762cde38/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%203.jpg" data-asset-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" data-image-id="428e8dfa-41fb-42f8-b1e2-406d0a7ce9d3" alt="Close-up of Mary Berry's chocolate cake, topped with chocolate icing"></figure>
<h2>Nigella’s chocolate cake verdict</h2>
<h3>How did it taste?</h3>
<p>This cake tasted more intensely-chocolatey than Mary Berry’s, and had a lighter, fluffier sponge. I also felt that this cake was richer - but I’m not sure if that’s because the icing had the golden syrup, which added an extra layer of depth and sweetness. I love using golden syrup in baking, so maybe I’m biased, but I felt the overall taste was everything I expect from a chocolate cake.</p>
<h3>Mouthfeel and texture:</h3>
<p>The sponge was delicious, and as much as I loved the rich, thick icing, you have to be careful not to have too much - the icing can be quite cloying. This won’t be an issue if you’re a chocoholic, though!</p>
<h3>What would Nigella’s chocolate cake pair well with?</h3>
<p>As it’s such a rich bake, this cake would go well with an equally-sweet after dinner liqueur - or a dessert wine. I’d say that Nigella’s chocolate cake is more of a birthday party showstopper or a dinner party dessert.</p>
<figure data-asset-id="8ba20966-844b-4cba-8acf-e33584713e91" data-image-id="8ba20966-844b-4cba-8acf-e33584713e91"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a4839a38-116f-4b73-a743-13efe1bf980b/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%202.jpg" data-asset-id="8ba20966-844b-4cba-8acf-e33584713e91" data-image-id="8ba20966-844b-4cba-8acf-e33584713e91" alt="Slice of freshly-baked chocolate cake made using Nigella Lawson's recipe"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Nigella</strong></p>
<p>I feel like Mary Berry’s recipes may cater for an older, more traditional audience - she uses classic ingredients which may appeal to some bakers, but Nigella likes to push the boundaries a bit more and use ‘new’, exciting ingredients to improve a traditional recipe, which I really like.</p>
<p>She wants her recipes to be a bit of a breakaway, adding her own spin, which is why I think her chocolate cake has the edge.</p>
<h3>What went well?</h3>
<p>The ease of making both recipes. I don’t often make cakes where everything’s mixed in a bowl and then baked, and both cakes turned out incredibly well, which was a really nice surprise.</p>
<p>I also really loved how Mary Berry uses apricot jam in between her sponge layers - that’s a tip I’ll be remembering for the future.</p>
<h3>What was a challenge:</h3>
<p>Trying not to overmix the ingredients when they’re being folded in together to create a batter.</p>
<p>To be fair, both recipes mention overmixing and warn against it, but I think Mary and Nigella could provide bit more elaboration on what that actually means - for example, providing timing guidance on how long to mix.</p>
<p>I knew that waiting for the cakes to cool could take a while, so after baking, I covered them and popped them in the fridge for 10 minutes just to reduce as much heat as possible. The sponges come out quite thin, but even so, I wanted a nice cool base to ice.</p>
<h3>How would you improve these recipes?</h3>
<p>Mary Berry’s cake definitely has more of an afternoon tea vibe, so maybe you could serve it with thick cream or berry coulis to take it up a notch. I’d also rework Mary’s chocolate icing, as I found it too runny to work with. It needs some icing sugar, or another dry ingredient to help the icing thicken up.</p>
<p>Nigella’s cake looks and tastes far more indulgent - it’s a dinner party pudding - so maybe I’d experiment with some edible decorations, or work on the icing a little bit longer for a smoother, more polished finish.&nbsp;</p>
<figure data-asset-id="e0a75c01-8295-4989-9ed7-b22759625056" data-image-id="e0a75c01-8295-4989-9ed7-b22759625056"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/b41188a3-6a0e-4046-9c0f-7cb70191e2db/Mary%20Berry%20VS%20Nigella%20Chocolate%20Cake%20Image%201.jpg" data-asset-id="e0a75c01-8295-4989-9ed7-b22759625056" data-image-id="e0a75c01-8295-4989-9ed7-b22759625056" alt="Spreading apricot jam over the middle layer of Mary Berry's chocolate cake"></figure>

Mary Berry vs Nigella Chocolate Cake Recipes

<h2>First thoughts on the bakes:</h2>
<p>I really liked how shopping for these two bakes was so simple - I found Billington’s sugar really easily at my local Sainsbury’s, and there are so few ingredients for each recipe, so they’re really cost-efficient. The Billington’s sugar really made a difference, and I’ll be getting it again - it gave both puddings this lovely deep richness, which my family and I enjoyed.</p>
<p>In terms of complexity, both were really simple recipes to follow. It’s great that both recipes are egg-free, and if you switch the butter out for a dairy-free butter, you could easily make either of these vegan. I swapped out butter for dairy-free butter as my nephew is dairy-intolerant, and both recipes turned out so well - I couldn’t even taste the difference.</p>
<figure data-asset-id="b44433b0-43cf-4518-bd24-901d87d419cf" data-image-id="b44433b0-43cf-4518-bd24-901d87d419cf"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/840add6d-18c3-40cf-806d-851f6d1d5ff5/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%201.jpg" data-asset-id="b44433b0-43cf-4518-bd24-901d87d419cf" data-image-id="b44433b0-43cf-4518-bd24-901d87d419cf" alt="Ingredients for an apple crumble sitting on a white tablecloth next to a box of Billington's sugar"></figure>
<h2>Mary Berry’s apple crumble recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 9/10</li>
  <li><strong>Enjoyment to bake:</strong> 6/10 - Peeling and chopping the apples took a long time!</li>
  <li><strong>Time to bake:</strong> 40 minutes. However, I let this crumble cook for slightly longer as the top wasn’t browning after 40 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>7/10</li>
  <li><strong>End result:</strong> 7/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/mary-berrys-apple-crumble/">Mary Berry’s apple crumble recipe</a>.</p>
<h2>Jamie Oliver’s apple crumble recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>9/10</li>
  <li><strong>Enjoyment to bake: </strong>6 /10 - once again, preparing the apples took a long time!</li>
  <li><strong>Time to bake:</strong> 50 minutes - however, I almost burned this bake as I checked on it at the 45-minute mark and it was totally done.</li>
  <li><strong>Appearance of bake: </strong>5/10 - this recipe uses fewer ingredients so it didn’t look as browned and caramelly. Also, the crumble didn’t cover the apples well enough.</li>
  <li><strong>Taste test:</strong> &nbsp;6/10</li>
  <li><strong>End result:</strong> 6/10&nbsp;</li>
</ul>
<p>Want to give Jamie’s apple crumble a go? Try out <a href="https://www.jamieoliver.com/recipes/fruit-recipes/classic-apple-crumble/">Jamie Oliver’s apple crumble recipe</a> and let us know how you get on!</p>
<figure data-asset-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" data-image-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/42c939df-9f75-4dd0-8175-b78164962417/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%202.jpg" data-asset-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" data-image-id="54745c8b-0f98-4d19-8b45-903e5cb1e5ca" alt="Stirring together the ingredients for an apple crumble"></figure>
<h2>Mary Berry vs Jamie Oliver apple crumble:</h2>
<p>Both of these bakes were delicious - despite the simplicity of the ingredients they use. I was surprised by how much sugar was recommended in both recipes, and I think you definitely need to accompany both crumbles with either ice cream or custard to balance out the flavours.</p>
<p>I felt that without cinnamon, something was missing - I’ve always included cinnamon when I’ve made apple crumble in the past. However, I loved how soft and sweet the apples became. I used organic apples, and I felt the sugar and butter worked really well with them.</p>
<p>The Mary Berry recipe had more crumble topping - my favourite part - and the Jamie Oliver crumble felt a little bit like eating apple jam with a slight sprinkling of crumble.</p>
<h2>Mary Berry apple crumble verdict:</h2>
<h3>How did it taste?</h3>
<p>I think Mary’s apple crumble recipe tasted great - but the ultimate taste test was given to my nephew, who ate a whole bowl full of crumble with custard. He loved it, and had it for breakfast too. I loved the buttery topping and the apples were very sweet.</p>
<h3>Mouthfeel and texture:</h3>
<p>The apples were absolutely delicious - I think cooking them beforehand with water and butter softened them up beautifully. Overall, it was a smooth, rich bake which had this lovely creamy aftertaste.</p>
<h3>What would Mary Berry’s apple crumble pair well with?</h3>
<p>When I make this crumble again, I’ll pair it with ice cream instead of custard. I would also enjoy it with a glass of prosecco as well, as I feel like the sharpness and tang of the fizz would balance out the sweetness. I felt that this pudding was too filling to have after a big meal, so I’d find it more suitable after tapas or a lighter savoury snack.</p>
<figure data-asset-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" data-image-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/1c2241f0-a33e-4fdd-8abd-926c20ce2780/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%203.jpg" data-asset-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" data-image-id="976bbd7b-d15b-430c-9c07-4ce00d8b503e" alt="Spooning apples for apple crumble into a saucepan with butter and sugar"></figure>
<h2>Jamie Oliver apple crumble verdict:</h2>
<h3>How did it taste?</h3>
<p>The apples were also delicious - they were less buttery than Mary Berry’s, but I liked the sharp tang of them which cut through the butter of the crumble topping.</p>
<h3>Mouthfeel and texture:</h3>
<p>I feel like the texture of this bake was affected by the amount of crumble - there didn’t seem to be enough to cover the apples, and it didn’t contain as much butter. The crumble was drier, too; I prefer my crumble topping a little richer!&nbsp;</p>
<h3>What would Jamie Oliver’s apple crumble pair well with?</h3>
<p>As it’s lighter and almost like a compote, I’d say this would go well with a big sandwich and a cup of tea. It’s definitely less filling and less decadent than Mary’s crumble.</p>
<figure data-asset-id="43ba018f-7a20-4722-8e86-46a52bf03437" data-image-id="43ba018f-7a20-4722-8e86-46a52bf03437"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e273880d-7f42-42a2-89ad-51d1309e4693/Mary%20Berry%20vs%20Jamie%20Oliver%20Apple%20Crumble%20Image%204.jpg" data-asset-id="43ba018f-7a20-4722-8e86-46a52bf03437" data-image-id="43ba018f-7a20-4722-8e86-46a52bf03437" alt="Top view of a Mary Berry apple crumble in a black dish"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>Mary wins this round - the ingredients seemed much more proportional, there was the buttery sweetness of a crumble which I was expecting, and it stayed much more ‘moist’.</p>
<p>I also thought the ratio between crumble and apple was better-balanced, and I would maybe try this recipe next time with pears or plums as well to add some contrasting flavours.</p>
<h3>What went well?</h3>
<p>The recipe method and finding the ingredients was super easy - and it helped that I pre-measured all of the ingredients and separated them so I was able to cook really efficiently. Both bakes are definitely child-friendly, but I chopped the apples while my nephew snacked on them.</p>
<h3>What was a challenge:</h3>
<p>Chopping the apples can be a bit tedious, so it’s a good idea to prepare them ahead of time and give yourself enough time to chop and peel them uniformly. I also felt that both bakes needed me to be in the kitchen more during the baking time - I was right to not leave them unattended, as the Jamie crumble recipe nearly burned!</p>
<h3>How would you improve these recipes?</h3>
<p>I’d definitely include cinnamon with both of them next time - I really missed cinnamon in both of these bakes! Maybe it’s just my personal taste, but I felt like having some more fruits in the apple mix, like raisins or plums, would have provided a really nice contrast.</p>
<p>If I was going to try Jamie’s recipe again, I’d consider doubling the ingredients for the crumble, or at least increase the crumble ingredients proportionally to make sure it covered the fruit.&nbsp;</p>
<p><br></p>

Mary Berry vs Jamie Oliver Apple Crumble

<p><em>Please note - these images were provided by the Baking Mad team.</em></p>
<h2>First thoughts on the bakes:</h2>
<p>I love brownies, so I didn’t want to miss the chance to compare these recipes! I found the Mary Berry brownie recipe was a lot easier to follow. All I had to do was measure out all of the ingredients into my mixing bowl, mix it, then pop it in the oven.</p>
<figure data-asset-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" data-image-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e12c5f62-b48c-40be-9263-d14d0aa4393f/Brownie%20ingredients%20being%20assembled%20for%20Mary%20Berry%27s%20brownies.jpg" data-asset-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" data-image-id="7fdc741a-89d4-4ce6-9bc2-93886760d8be" alt="Mary Berry brownie ingredients being assembled on a marble worktop"></figure>
<p>The Jamie Oliver recipe was a bit more complex as there was an extra step - I had to use the hob to melt the butter and chocolate. I’d say that the Mary Berry recipe is much more family-friendly, and much more suitable for a first-time baker - or someone cooking with kids!</p>
<p>Surprisingly, they both turned out remarkably similar - even though the Mary Berry recipe doesn’t use melted chocolate, and relies on chocolate chips to provide richness. The Jamie Oliver brownie recipe suggests adding dried cherries and nuts, but I didn’t do that as I wanted to compare both bakes just testing the ‘plain’ brownie recipe as a foundation, and I wanted to complete a ‘true’ comparison.&nbsp;</p>
<figure data-asset-id="3d6d1627-8d42-4338-a747-bb53a391f63f" data-image-id="3d6d1627-8d42-4338-a747-bb53a391f63f"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/ebdc94d2-3576-4048-81ab-4db7f35a22f6/Mary%20Berry%20brownie%20batter%20being%20mixed.jpg" data-asset-id="3d6d1627-8d42-4338-a747-bb53a391f63f" data-image-id="3d6d1627-8d42-4338-a747-bb53a391f63f" alt="Close-up of mixing together the ingredients for Mary Berry's brownie recipe"></figure>
<h2>Mary Berry’s brownie recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>10/10 - This was super easy to bake</li>
  <li><strong>Enjoyment to bake:</strong> 8/10</li>
  <li><strong>Time to bake: </strong>40-45 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>8/10</li>
  <li><strong>End result: </strong>8/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://thehappyfoodie.co.uk/recipes/chocolate-brownies/">Mary Berry’s brownie recipe</a>.&nbsp;</p>
<h2>Jamie Oliver’s brownie recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking: </strong>6 /10 - I marked this slightly lower as this recipe had more steps</li>
  <li><strong>Enjoyment to bake: </strong>7 /10</li>
  <li><strong>Time to bake: </strong>25 minutes - although I’d say it needs far longer. The batter was still half cooked after 25 mins, so I baked it for 40 minutes</li>
  <li><strong>Appearance of bake:</strong> 7/10</li>
  <li><strong>Taste test: </strong>&nbsp;7/10</li>
  <li><strong>End result: </strong>7/10</li>
</ul>
<p>Want to give Jamie’s brownies a go? Try out <a href="https://www.jamieoliver.com/recipes/chocolate-recipes/bloomin-brilliant-brownies/">Jamie Oliver’s brownie recipe</a> and let us know how you get on!</p>
<figure data-asset-id="574c2db7-7676-42b7-84f2-c1f94490cb65" data-image-id="574c2db7-7676-42b7-84f2-c1f94490cb65"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/4cedb3db-5b38-4e4e-9e5e-604e73174010/Melting%20butter%20and%20chocolate%20for%20Jamie%20Oliver%27s%20brownie%20mix.jpg" data-asset-id="574c2db7-7676-42b7-84f2-c1f94490cb65" data-image-id="574c2db7-7676-42b7-84f2-c1f94490cb65" alt="Melting butter and chocolate for Jamie Oliver's brownie mix"></figure>
<h2>Mary Berry vs Jamie Oliver brownies:</h2>
<p>I was really surprised by how much I liked the Mary Berry recipe - as it doesn’t have melted chocolate, I did wonder if Mary’s trademark ‘richness’ would be there, but it was. The chocolate chips add to the bake’s overall flavour.</p>
<p>I’m a relatively-new baker (but learning all the time!) so I did like that the Mary Berry recipe had fewer steps - and less washing up, as a result! I used slightly different-shaped trays but they had the same depth, so that didn’t affect the overall bakes. The Jamie Oliver bake has more ingredients - it uses plain flour and baking powder - but the Mary Berry one just uses self-raising flour.</p>
<p>Overall, I’d say that both were great - these recipes make really good, fudgy brownies.&nbsp;</p>
<figure data-asset-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" data-image-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/aca7cda2-4e3a-4879-8ffa-73c60e471b91/Mary%20Berry%20brownie%20mix%20inside%20a%20baking%20tin%20lined%20with%20parchment.jpg" data-asset-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" data-image-id="bc877f7a-4249-49ce-882b-d3b2a1fc5193" alt="Mary Berry brownie batter mix inside a square baking tin lined with parchment"></figure>
<h2>Mary Berry brownie verdict:</h2>
<h3>How did it taste?</h3>
<p>Surprisingly fudgy - I wasn’t expecting that! I found that the cocoa powder and the chocolate chips gave a serious chocolate hit, which I really enjoyed.</p>
<h3>Mouthfeel and texture:</h3>
<p>The inside was soft and gooey with a hint of crumb - but the outside had that crunchy, papery feel which I associate with brownies. It wasn’t overwhelmingly chewy, which I liked.</p>
<h3>What would Mary Berry’s brownie pair well with?</h3>
<p>As they’re fairly indulgent, I’d pair them with ice cream or whipped cream. If you’re having one for an afternoon tea treat, I’d recommend a smaller piece so you don’t fill up before dinner! Mary’s recipe suggests the number of squares you can cut the bake into, which was a really handy guideline.&nbsp;</p>
<figure data-asset-id="03918405-3735-4afe-863a-7a11d93df7d1" data-image-id="03918405-3735-4afe-863a-7a11d93df7d1"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/a7a02676-d357-4dff-adb8-75dc8c323662/Close%20up%20shot%20of%20Mary%20Berry%27s%20brownie.png" data-asset-id="03918405-3735-4afe-863a-7a11d93df7d1" data-image-id="03918405-3735-4afe-863a-7a11d93df7d1" alt="Close up shot of Mary Berry's brownie dusted with icing sugar"></figure>
<h2>Jamie Oliver brownie verdict:</h2>
<h3>How did it taste?</h3>
<p>This was definitely richer and denser than Mary’s recipe - I could really taste the 70% dark chocolate I used in the batter. I would say it’s delicious, but it’s almost overwhelmingly-rich.</p>
<h3>Mouthfeel and texture:</h3>
<p>Jamie’s brownies were very similar to Mary’s in terms of texture and the way they came out of the oven. I’d say they were a little chewier, but I reckon that’s because of the richer ingredients.</p>
<h3>What would Jamie Oliver’s brownie pair well with?</h3>
<p>As this bake is so rich, I’d say custard or single cream - I’d steer clear of anything like clotted cream, double cream or ice cream. You could also add some sliced strawberries to cut through the richness of the chocolate.&nbsp;</p>
<figure data-asset-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" data-image-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/09aad169-6f48-453f-ac75-8d68e4241dea/Jamie%20Oliver%20baked%20brownie%20on%20a%20wooden%20chopping%20board.jpg" data-asset-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" data-image-id="34175bfb-9d2a-4bd3-a40b-83a7b8e73d1a" alt="A freshly-baked Jamie Oliver brownie on a wooden chopping board"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Mary Berry</strong></p>
<p>This was a super-efficient, easy to make bake which made tasty brownies with a look and flavour which I was expecting. It’s so easy - the six ingredients are mixed together and then smoothed into a baking tray. I can’t fault the method. Making this gave me a lot of confidence and I was really pleased with the outcome.</p>
<h3>What went well?</h3>
<p>Both recipes came together as I thought they would - they both looked like the pictures in the recipes, and this was very reassuring. As a lifelong brownie lover, I knew the flavour I wanted from both bakes - and I wasn’t disappointed.</p>
<h3>What was a challenge:</h3>
<p>The Jamie Oliver recipe had a few more steps, and I was slightly concerned when I was melting the butter over the hob, as I didn’t want it to burn, so I had to keep my eye on it at all times. Because of the hob and the boiling water used to melt the chocolate and butter, it’s less suitable for baking with smaller children.</p>
<h3>How would you improve these recipes?</h3>
<p>My friends and family know I’m a huge fan of Fluff marshmallow spread, so I’d try adding marshmallow pieces if I made either brownie again. I’d slightly reduce the amount of sugar used in both to make sure the sweetness wasn’t overpowering, though.</p>
<p>My sister made these with me and she’s going to make the Mary Berry recipe again, but substitute the chocolate chips for small pieces of chopped up Mars Bar, which I think will taste great!&nbsp;</p>
<figure data-asset-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" data-image-id="e51ff25b-bb2b-4210-b070-eacea64dab9b"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/e8dbf343-632f-45b7-bc0d-494acbb5b1c1/Jamie%20Oliver%20brownie%20batter%20inside%20a%20silicone%20brownie%20tray.jpg" data-asset-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" data-image-id="e51ff25b-bb2b-4210-b070-eacea64dab9b" alt="Jamie Oliver brownie batter inside a silicone brownie tray"></figure>

Mary Berry vs Jamie Oliver Brownie Recipes

<h2>First thoughts on the bakes:</h2>
<p>Overall, these were very different bakes in terms of their look and taste - I was expecting them to be similar as they both follow a familiar-looking sticky toffee pudding recipe. Nigella’s sticky toffee pudding was a lot darker, and before it baked it looked fairly runny. Mary Berry’s sticky toffee pudding batter looked a lot more like cake batter before baking.&nbsp;</p>
<p>Nigella’s pudding also came out a little denser - maybe even smaller than what I was expecting - whereas Mary Berry’s recipe had more rising agents, so it was bigger. And because of the different sugars we used, Mary Berry’s bake was a lighter colour - Nigella’s was that darker, more traditional deep brown colour which I associate with sticky toffee pudding.&nbsp;</p>
<p>I got mine and my partner’s family involved - it was lovely to see them guessing which recipe they thought was Nigella’s or Mary’s. They’re really fun bakes to make with the family.&nbsp;</p>
<p>If you’re baking these recipes with kids, be careful with toffee sauces simmering on the stove - they can get really hot, so watch small hands in the kitchen when you’re cooking.&nbsp;</p>
<figure data-asset-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" data-image-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/1a5c4bfa-701a-4d2e-9e6f-ad26774c8ab8/image01091%20%28002%29.jpg" data-asset-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" data-image-id="0cbda99b-bdfc-41c8-82c6-2f7b9148232a" alt="Making the sticky toffee pudding mixture for Nigella and Mary Berry sticky toffee pudding, with Billington's dark muscovado sugar "></figure>
<h2>Mary Berry’s sticky toffee pudding recipe - a top-level look:</h2>
<p><strong>Ease of baking:</strong> 7/10&nbsp;</p>
<p><strong>Enjoyment to bake:</strong> 9/10 - We did this as a family bake, so everyone got involved and they got very excited.</p>
<p><strong>Time to bake: </strong>1 hr 30</p>
<p><strong>Appearance of bake:</strong> 6/10 - However, this is just my personal preference as it was a lighter colour than a ‘traditional’ pudding, which I expect to be darker.</p>
<p><strong>Taste test: </strong>7/10 - It’s less sweet than Nigella’s pudding, so not as overwhelmingly rich.</p>
<p><strong>End result:</strong> 7/10</p>
<p>Want to bake for yourself? Here’s <a href="https://www.bbc.co.uk/food/recipes/marys_sticky_toffee_41970">Mary Berry’s Sticky Toffee Pudding</a> recipe.</p>
<h2>Nigella’s sticky toffee recipe - a top-level look:</h2>
<p><strong>Ease of baking:</strong> 8/10 -&nbsp; The only thing which seems quite labour-intensive is chopping the dates.</p>
<p><strong>Enjoyment to bake:</strong> 9/10 - We had a great time baking with the family.</p>
<p><strong>Time to bake: </strong>Approx. 1 hr 45</p>
<p><strong>Appearance of bake: </strong>8/10</p>
<p><strong>Taste test: </strong>8/10 - It’s richer - the Billington’s Dark Muscovado Sugar really works.</p>
<p><strong>End result: </strong>8/10&nbsp;</p>
<p>Want to give this deliciously-intense recipe a go? Here’s the recipe for <a href="https://www.nigella.com/recipes/sticky-toffee-pudding">Nigella’s Sticky Toffee Pudding</a>.&nbsp;</p>
<h2>Mary Berry vs Nigella toffee sticky pudding:</h2>
<p>These bakes inspired a discussion - does a sticky toffee pudding need to have dates to be authentic? My partner’s 85-year-old grandma is a huge Mary Berry fan but preferred Nigella’s recipe (which contained dates) in a blind taste test, so the dates really seem to make the bake.</p>
<p>The addition of the soaked dates is the biggest difference between the bakes, followed by the different types of sugars. Billington’s Dark Muscovado really made Nigella’s bake darker, richer and more intense.&nbsp;</p>
<p>Mary Berry uses vanilla extract in her sauce (we used Neilsen-Massey Vanilla Extract for her recipe), but the overall vanilla flavour was overtaken by the sweetness of the sauce, so we couldn’t really taste the vanilla. I would say that Nigella’s toffee sauce was better - it was thicker, more decadent and soaked into the pudding more easily, and gave us that much-needed sticky, rich hit. Mary’s sauce was sweet but didn’t have that luscious stickiness.&nbsp;</p>
<figure data-asset-id="d3099b75-790e-4ffb-99db-79f30dc13efa" data-image-id="d3099b75-790e-4ffb-99db-79f30dc13efa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/2e115826-5abd-4444-a4ff-b902b09836f2/image01275.jpg" data-asset-id="d3099b75-790e-4ffb-99db-79f30dc13efa" data-image-id="d3099b75-790e-4ffb-99db-79f30dc13efa" alt="Smoothing out the cake mixture for Mary Berry and Nigella's sticky toffee pudding with Billington's Muscovado Sugar"></figure>
<h2>Mary Berry sticky toffee pudding verdict:&nbsp;</h2>
<h3>How did it taste?</h3>
<p>This bake wasn’t as sweet or rich as Nigella’s, but that’s not a bad thing - it didn’t become overwhelmingly rich, so it’s quite moreish. Mary Berry’s sticky toffee pudding isn’t as intense as Nigella’s, so it’s a great crowd-pleaser.&nbsp;</p>
<h3>Mouthfeel and texture:</h3>
<p>Mary’s recipe felt ‘firmer’ in my mouth, and it didn’t just fall apart - the mouthfeel felt similar to a very moist cake.&nbsp;</p>
<h3>What would Mary Berry’s sticky toffee pudding pair well with?</h3>
<p>We had a roast lamb dinner before trying this - and it paired so well with Mary Berry’s sticky toffee pudding to finish our meal. We had Mary’s bake with vanilla ice cream - the hot and the cold creates a nice texture, and cuts through the sweetness.&nbsp;</p>
<h2>Nigella sticky toffee pudding verdict</h2>
<h3>How did it taste?</h3>
<p>It tasted intense, rich and had that ‘stickiness’ we were craving - it’s a bake that’s packed with flavour, and if you’re a diehard sticky toffee pudding fan, this is the bake for you. You can taste the dates slightly, but as they have been soaked, it’s not a problem if you’re not keen on them usually.</p>
<p>Making the sauce is a step on its own, so there’s a lot more careful timing involved - but it’s worth it. This recipe can take longer to bake as it needs more time and planning.</p>
<h3>Mouthfeel and texture:</h3>
<p>Nigella’s bake feels ‘gooey’ in your mouth, and falls apart a bit more as the batter is a lot more moist - it doesn’t stick together as much, but it’s got a wonderfully-rich mouthfeel. With the sticky sauce soaked into the pudding, you get that delicious chewy, gummy texture.&nbsp;</p>
<h3>What would Nigella’s sticky toffee pudding pair well with?</h3>
<p>You need to have an ice cream or plain cream with this bake - you couldn’t eat it on its own, as it might be too rich, and needs something to help balance it out</p>
<p>Custard might be too thick, even if served cold - I’d recommend vanilla ice cream, as that’s a personal favourite of mine!&nbsp;</p>
<figure data-asset-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" data-image-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/f4f46d70-fb4a-429f-9aa1-09b2e8789254/image00955%20%28002%29.jpg" data-asset-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" data-image-id="7589bfc2-6ce3-4bf2-8206-5d7df07b00f1" alt="Freshly baked cake mixture for Nigella and Mary Berry's sticky toffee pudding recipes"></figure>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: Nigella</strong></p>
<p>Nigella absolutely nailed the ‘traditional’ sticky toffee pudding appearance - it’s what you think of when you’re asked to imagine a sticky toffee pudding. Her pudding’s got a darker colour, as the dark muscovado sugar gave it that familiar deep-brown toffee shade.</p>
<p>Nigella’s recipe felt less ‘rushed’ - there were one or two more steps, but it’s worth it. Mary Berry’s bake felt very easy, but not very considered - everything goes into one bowl and is all mixed together.</p>
<p>I feel like taking the time and care for Nigella’s pudding really showed in the outcome of the bake. Nigella’s recipe is for bakers who have the time and headspace to bake in a leisurely way - Mary Berry’s is definitely the faster, easier option.&nbsp;</p>
<p>Letting the sauce melt into the Nigella recipe gave it an extra nice final step - it’s good to wait for the finished result!</p>
<h3>What went well?</h3>
<p>Both bakes turned out brilliantly - there wasn’t one that I’d pick out as a clear loser, and both have their merits. There isn’t always a clear winner when trialling bakes, and that’s a good thing!</p>
<p>Both of the recipes turned out exactly as we hoped they would - there were no surprises in terms of measurements, and both are very doable if you have a small kitchen or if you’re a novice baker.</p>
<p>You can prep both in advance, so they’re great for family baking or on days when you’ll have lots of people in the kitchen!&nbsp;</p>
<h3>What was a challenge:</h3>
<p>Getting the sauce right for Nigella’s bake, as you have to make the sauce a certain temperature, then know when to add cream, then be careful not to burn the sauce. You have to watch the sauce closely to get it right - and it also gets very hot, so be careful with that.&nbsp;</p>
<p>I learned a top tip for getting treacle off a spoon - run it under hot water, dry it thoroughly, and then use that to add the treacle. It’ll come off the spoon far more easily.&nbsp;</p>
<h3>How would you improve these recipes?</h3>
<p>I would like to try Mary Berry’s sticky toffee pudding with dates and see how that changes the texture. In the future, I might try that. It’d be an interesting test, and I wonder if the sweetness and moisture of the dates would add some richness.</p>
<p>This isn’t something I’d change, but something to be aware of - Nigella’s recipe was supposed to make ‘9 generous slabs’, but these portions would have been enormous! We cut Nigella’s bake into 12 and that was more than enough per person, so it goes further than the recipe suggests.</p>

Mary Berry vs Nigella Sticky Toffee Pudding Recipes

<h2>First thoughts on the bakes:</h2>
<p>Both recipes were really easy to follow because they used all-in-1 methods - you put all of the ingredients into one bowl, and away you go.&nbsp;</p>
<p>The steps were easy to follow too, and it’s hard to go wrong with either recipe. You literally measure everything out and off you go.</p>
<p>Nigella’s recipe was slightly harder to follow as the ingredients were in ounces and I’ve never had to make a recipe using imperial measurements before, but once I cracked the measurements I was fine. The Mary Berry recipe was a lot easier as a lot of the ingredients were the same weight. If you’re a novice baker, the Mary Berry recipe was easier as the method seemed simpler.&nbsp;</p>
<p>I really enjoyed baking both lemon drizzle cakes - and it was interesting how differently they both turned out! Nigella’s cake turned out paler than the Mary Berry one. Mary’s recipe was yellower due to the amount of butter and eggs. It was surprising that the Nigella lemon drizzle cake didn’t look as rich, as she’s known for her decadent bakes!</p>
<p>Overall, both were great to bake and both tasted delicious. Overall, both were great to bake and both tasted delicious but Nigella’s did win on the indulgence factor!</p>
<figure data-asset-id="39e12901-2847-46e0-9c14-84f574f42aaa" data-image-id="39e12901-2847-46e0-9c14-84f574f42aaa"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/d20d4b30-eda2-4146-b751-8de5ebf0e8a4/IMG-20240219-WA0022.jpg" data-asset-id="39e12901-2847-46e0-9c14-84f574f42aaa" data-image-id="39e12901-2847-46e0-9c14-84f574f42aaa" alt="Cake mixture in baking tins for Mary Berry and Nigella Lawson's lemon drizzle cake"></figure>
<h2>Mary Berry’s lemon drizzle cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 9/10</li>
  <li><strong>Enjoyment to bake:</strong> 9/10 - although more confident bakers may not find this as challenging as they’d like</li>
  <li><strong>Time to bake: </strong>1 hour 15 mins</li>
  <li><strong>Appearance of bake: </strong>7/10 - this came out looking fairly basic in terms of presentation&nbsp;</li>
  <li><strong>Taste test: </strong>8/10</li>
  <li><strong>End result:</strong> 8.5/10</li>
</ul>
<p>Want to bake for yourself? Here’s <a href="https://www.goodto.com/recipes/mary-berry-s-lemon-drizzle-cake">Mary Berry’s lemon drizzle cake recipe</a>.</p>
<h2>Nigella’s lemon drizzle cake recipe - a top-level look:</h2>
<ul>
  <li><strong>Ease of baking:</strong> 7.5/10 - I marked this down as the recipe used imperial measurements, which isn’t what I’m used to</li>
  <li><strong>Enjoyment to bake:</strong> 8.5/10</li>
  <li><strong>Time to bake:</strong> 1 hour 15 mins</li>
  <li><strong>Appearance of bake: </strong>8/10 as this recipe used caster sugar for icing, which turned out much smoother</li>
  <li><strong>Taste test:</strong> 8/10</li>
  <li><strong>End result: </strong>9/10</li>
</ul>
<p>Want to give it a go? Here's <a href="https://www.nigella.com/recipes/members/welsh-girls-lemon-drizzle-cake">Nigella's lemon drizzle cake recipe</a>.</p>
<h2>Mary Berry vs Nigella lemon drizzle cake:</h2>
<p>The Nigella recipe didn’t specify which tin to use, so I used a loaf tin, whereas I think the recipe originally used a square tin, so the bake did take a little bit longer. I didn’t have a square tin, but if I’d used one the baking time would have been different. The good thing about both recipes is if you don’t have the equipment, you can make do!</p>
<p>You could easily add your own flair in both recipes - you could add poppy seeds, thicker icing, or maybe even lemon and lime. You can definitely make these cakes your own.&nbsp;</p>
<figure data-asset-id="108b6820-b7f2-4b4c-9183-220ce452eda0" data-image-id="108b6820-b7f2-4b4c-9183-220ce452eda0"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/81440b44-d346-4211-9869-ccf717b4135a/IMG-20240219-WA0001.jpg" data-asset-id="108b6820-b7f2-4b4c-9183-220ce452eda0" data-image-id="108b6820-b7f2-4b4c-9183-220ce452eda0" alt="Zesting a lemon for Mary Berry and Nigella Lawson's lemon drizzle cake"></figure>
<h2>Mary Berry lemon drizzle cake verdict:</h2>
<h3>How did it taste?</h3>
<p>This cake tasted really good - it was nice and lemony, especially when eaten with the drizzle, and it was a delicious-looking yellow colour from butter and eggs.</p>
<h3>Mouthfeel and texture:</h3>
<p>A good consistency; it wasn’t too crumbly or dry.</p>
<h3>What would Mary Berry’s lemon drizzle cake pair well with?</h3>
<p>I’d say it’s perfect paired with an afternoon cup of tea.</p>
<p>Overall, this bake tasted wonderful - I paired it with a cup of tea and got my housemates to join me, and they agreed it was one of the nicest sponges they’d ever tasted. I think it would work well with a flavoured buttercream - and maybe some citrus flavours.</p>
<h2>Nigella lemon drizzle cake verdict</h2>
<h3>How did it taste?</h3>
<p>Like Mary Berry’s recipe, it tasted fantastic, and had more drizzle on it so it was much more moist - even though both recipes used only one lemon, Nigella’s was more lemony.</p>
<h3>Mouthfeel and texture:</h3>
<p>This bake was pretty similar to Mary Berry in terms of consistency - maybe a little more moist, because of the plentiful drizzle. To look at it, it was paler - less buttery - and it looked more like a Victoria sponge than a lemon sponge.</p>
<h3>What would Nigella’s lemon drizzle cake pair well with?</h3>
<p>Nigella’s bake is definitely more of an afternoon tea-esque vibe - but equally would be great with tea and coffee in the afternoon.&nbsp;</p>
<h2>Overall verdict:</h2>
<p><strong>Overall winner: </strong>Nigella</p>
<p>I think Nigella is the winner, but only by a very small margin - both are great bakes, and I’d definitely bake them again. I’m pretty sure my friends and family will request them again!</p>
<p>I even got my mum and dad to do a taste test - they guessed them the wrong way round on appearance but the right way round on taste.&nbsp;</p>
<figure data-asset-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" data-image-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac"><img src="https://assets-eu-01.kc-usercontent.com:443/559bb7d3-88a4-01c1-79a3-dd4d5b2d2bb0/59e28166-138c-4da7-99ee-c3a3cb3b6f38/IMG-20240219-WA0018.jpg" data-asset-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" data-image-id="4395df7d-e1c7-4187-bbc4-bc81ce3d41ac" alt="Mary Berry and Nigella Lawson's lemon drizzle cakes with slices cut"></figure>
<h3>What went well?</h3>
<p>Both recipes called for softened butter, which I found really helped. I got it out of the fridge an hour before baking, preheating the oven at the same time - this really helped speed up the process and helped my cakes rise evenly.</p>
<p>Because there weren’t too many ingredients it was really easy to keep organised, weigh things, and put them away - it was easy to tidy as I went. Also, I didn’t need too much equipment - a bowl, spatula and my little electric whisk were all I needed, which cut down on washing up.</p>
<h3>What was a challenge:</h3>
<p>When I was baking the Nigella recipe, I wasn’t 100% clear on the size of the tin. This is why I ended up using a loaf tin, which slightly stretched the cooking time. Converting the ingredients from ounces to grams was also a small sticking point, but I navigated that fairly easily.&nbsp;</p>
<p>Overall though, they’re both great bakes and it’s been hard to pick a winner. I also made the drizzle while both cakes were in the oven; they’re time-efficient recipes, and I did both easily in under 90 minutes.&nbsp;</p>
<h3>How would you improve these recipes?</h3>
<p>I think if I was going to redo the Mary Berry recipe, I’d use caster sugar instead of using granulated sugar - it didn’t dissolve very well and it made the icing a little crunchier than I’d have liked.&nbsp;</p>
<p>You can do more with these bakes if you’re feeling a bit confident - add poppy seeds, orange, lime, or any kind of citrus rind and flavour to take the recipes to the next level.</p>
<p>I reckon a cream cheese icing on the top would work really well - it would add a level of decadence, and would take it to the next level if you wanted to make a show stopping dessert.&nbsp;</p>