Mary Berry served up a delicious Rhubarb Plate Pie with Brandy Cream for Sue Perkins on Mary’s Foolproof Dinners.

The ingredients for the filling: 650g pink rhubarb, trimmed and cut into 2cm (¾in) slices (prepared weight), 150g caster sugar and 4 tbsp cornflour.

For the shortcrust pastry: 2 eggs, beaten, 350g plain flour, 225g butter, cubed and 55g icing sugar.

To glaze: 2 tbsp caster sugar.

For the brandy cream: 300ml double cream, 30g icing sugar, sifted and 2 tbsp brandy.

See recipes by Mary in her book titled: Mary’s Foolproof Dinners available from Amazon now.