0:00:02 > 0:00:03It's Christmas time and across the country,
0:00:03 > 0:00:07kitchens are hives of activity and full of wonderful smells.
0:00:07 > 0:00:09If you're looking for inspiration,
0:00:09 > 0:00:12we've brought together some of television's best chefs
0:00:12 > 0:00:15to bring us some of their favourite Christmassy recipes.
0:00:15 > 0:00:19Here are the Best Christmas Bakes Ever.
0:00:41 > 0:00:44At Christmas time, so many of us are coming together
0:00:44 > 0:00:46to celebrate with fabulous food,
0:00:46 > 0:00:50and to help you get started, we've got this great seasonal selection.
0:00:51 > 0:00:54Mary Berry shares with us her classic Christmas cake recipe...
0:00:56 > 0:00:59..Nigel Slater works wonders with Stilton and pastry...
0:00:59 > 0:01:00And I know they're perfect,
0:01:00 > 0:01:03but I can't resist putting a little bit of grated cheese on top.
0:01:03 > 0:01:07..and Monica Galetti shows us how to bake Christmas coconut buns.
0:01:09 > 0:01:12There's one of Michel Roux Jnr's favourites -
0:01:12 > 0:01:15a terrine with chicken and pistachios.
0:01:16 > 0:01:19Tom Kerridge delivers an explosion of flavours
0:01:19 > 0:01:21with his spiced orange cake...
0:01:21 > 0:01:24And for everybody who says they don't like Christmas pudding,
0:01:24 > 0:01:25they haven't tried this yet.
0:01:27 > 0:01:29..and the Hairy Bikers show us exactly what to do
0:01:29 > 0:01:30with those leftovers
0:01:30 > 0:01:33in a great-looking turkey and cranberry pie.
0:01:33 > 0:01:35That's bootiful, that is.
0:01:35 > 0:01:37Oh! Give over, will you?
0:01:38 > 0:01:40But first we're joining Lorraine Pascale,
0:01:40 > 0:01:43who's getting the party started with some mince pies
0:01:43 > 0:01:46to which she's given a unique little twist.
0:01:46 > 0:01:48MUSIC: Moves Like Jagger by Maroon 5
0:01:51 > 0:01:53I'm going to spice up my shop-bought mincemeat
0:01:53 > 0:01:58with some vanilla extract, orange zest and a drop of port.
0:01:59 > 0:02:03And sometimes life's just too short to make your own puff pastry.
0:02:03 > 0:02:07These mince pies are really quite simple.
0:02:07 > 0:02:11Just roll out a square of puff pastry
0:02:11 > 0:02:13at about 30 by 30cm.
0:02:15 > 0:02:17I do like to be quite exact so they all look the same.
0:02:20 > 0:02:23And I like to use a clean metal ruler to do this.
0:02:23 > 0:02:24Just measure...
0:02:26 > 0:02:28..across like that.
0:02:28 > 0:02:30That's 30 there.
0:02:32 > 0:02:3630...there.
0:02:36 > 0:02:39And then...up like that.
0:02:41 > 0:02:43And I've seen so many different types of mince pies,
0:02:43 > 0:02:46but...not like these.
0:02:46 > 0:02:49They're kind of like Danish pastries...
0:02:50 > 0:02:52..but they have that lovely mincemeat filling.
0:02:52 > 0:02:54OK, they're my squares.
0:02:56 > 0:03:00Now... So take the square and then just cut...
0:03:01 > 0:03:03..sort of almost to the centre...
0:03:05 > 0:03:06..all the way round.
0:03:07 > 0:03:08Like that.
0:03:12 > 0:03:16And then take the mincemeat, which is smelling beautiful.
0:03:19 > 0:03:21Put a blob in the centre.
0:03:21 > 0:03:23Not too much - about a tablespoon.
0:03:24 > 0:03:25And then take one egg.
0:03:27 > 0:03:31An egg on puff pastry acts like a sort of glue
0:03:31 > 0:03:34and it gives it a wonderful glaze as well.
0:03:34 > 0:03:35A quick whisk.
0:03:37 > 0:03:41And then just brush all the way around the edge.
0:03:43 > 0:03:48And then take one corner and fold it into the centre.
0:03:48 > 0:03:49And then...
0:03:51 > 0:03:53..the next and into the centre.
0:03:53 > 0:03:56So I'm taking sort of every other corner and then folding it.
0:03:58 > 0:04:00Bit of egg glue on top.
0:04:02 > 0:04:05Slide it into the baking tray.
0:04:09 > 0:04:12This recipe makes about nine mince pies.
0:04:12 > 0:04:15To finish, cut little stars out of the leftover pastry
0:04:15 > 0:04:17and place on top of each one.
0:04:17 > 0:04:19Then bake in the oven at 200 degrees
0:04:19 > 0:04:21for about 20 minutes or until golden brown.
0:04:38 > 0:04:43OK. So these have been in the oven for about 20, 25 minutes...
0:04:44 > 0:04:47..and they're lovely and puffed up and golden brown.
0:04:50 > 0:04:52They smell really good.
0:04:55 > 0:05:00All that's left now is to glaze them with some maple syrup...
0:05:01 > 0:05:03..just to give even more flavour.
0:05:07 > 0:05:08Just dab it on like that.
0:05:10 > 0:05:13While it's still warm it's going to soak into the pastry.
0:05:15 > 0:05:17A few more dabs.
0:05:18 > 0:05:21And then dust them with a little bit of icing sugar.
0:05:22 > 0:05:24Just makes them look nice and Christmassy.
0:05:25 > 0:05:27Really pretty.
0:05:32 > 0:05:33Perfect.
0:05:50 > 0:05:52I'm going to put some of these in the hampers,
0:05:52 > 0:05:54I've saved some for later,
0:05:54 > 0:05:57and I'm going to have one for myself now.
0:05:57 > 0:05:59We've got more puff pastry now, but this time,
0:05:59 > 0:06:02it's being used as part of a savoury recipe
0:06:02 > 0:06:04that always gets Nigel Slater thinking about
0:06:04 > 0:06:06one of his favourite Christmas moments
0:06:06 > 0:06:09that comes in the run-up to the big day.
0:06:16 > 0:06:20For me, Christmas Eve is the most magical time,
0:06:20 > 0:06:22and it's become almost a ritual
0:06:22 > 0:06:25to celebrate it with a glass of port and some cheese.
0:06:27 > 0:06:31This next recipe is simple, takes minutes,
0:06:31 > 0:06:33but also takes a wonderful piece of Stilton
0:06:33 > 0:06:36to a heavenly new level of enjoyment.
0:06:39 > 0:06:44What I do is to take a sheet of ready-made puff pastry,
0:06:44 > 0:06:46put it onto a floured board
0:06:46 > 0:06:48and then just roll it out
0:06:48 > 0:06:52so that it's no thicker than a one pound coin.
0:06:56 > 0:07:00There's nothing nicer than thin, crisp puff pastry
0:07:00 > 0:07:01hot from the oven.
0:07:02 > 0:07:07So I cut the piece of pastry first of all into four strips
0:07:07 > 0:07:10and then each of those...into six.
0:07:12 > 0:07:16And I want these little pastry parcels to seal quite tightly,
0:07:16 > 0:07:19so I'm going to make up a little bit of beaten egg.
0:07:22 > 0:07:24I've got some wonderful ripe Stilton here.
0:07:26 > 0:07:27Because, for me,
0:07:27 > 0:07:31it's one of the absolute essential tastes of Christmas.
0:07:34 > 0:07:37It's just not Christmas without blue cheese.
0:07:40 > 0:07:43So, just brush the pastry all over.
0:07:45 > 0:07:47And then...
0:07:47 > 0:07:49take a little spoonful of the crushed Stilton...
0:07:51 > 0:07:53..and just pop it onto each one like that.
0:08:00 > 0:08:01Fold the pastry over...
0:08:02 > 0:08:04..and seal it as tightly as possible.
0:08:05 > 0:08:08Then, so that they come out of the oven shining...
0:08:08 > 0:08:12just a little bit of beaten egg on the top.
0:08:12 > 0:08:13And I know they're perfect,
0:08:13 > 0:08:16but I can't resist putting a little bit of grated cheese on top.
0:08:16 > 0:08:18Just a tiny bit of Parmesan.
0:08:20 > 0:08:24Now, I'm just going to pop a little hole in the top of each
0:08:24 > 0:08:26partly to let the steam out
0:08:26 > 0:08:30and partly so that a little bead of melted cheese
0:08:30 > 0:08:32pops out of each one.
0:08:33 > 0:08:34200 degrees...
0:08:36 > 0:08:37..for about 12 minutes.
0:08:39 > 0:08:42If you're expecting guests this Christmas Eve,
0:08:42 > 0:08:44being greeted by the smell of
0:08:44 > 0:08:46these little pastries bubbling in the oven
0:08:46 > 0:08:48will tempt and tease the taste buds.
0:08:48 > 0:08:50MUSIC: Walking In A Winter Wonderland
0:08:55 > 0:08:57Now, these smell as if they're ready.
0:09:02 > 0:09:03Oh...
0:09:12 > 0:09:14These are amazingly light
0:09:14 > 0:09:17and the cheese has oozed out here and there
0:09:17 > 0:09:19making it even more delicious.
0:09:20 > 0:09:22Just one tiny little thing more.
0:09:31 > 0:09:35I've made some melting Stilton into the ultimate festive snack.
0:09:37 > 0:09:41It's the perfect celebration food to toast the big day.
0:09:41 > 0:09:42With a glass of wine in hand...
0:09:44 > 0:09:46..there's no better start to the holidays.
0:09:46 > 0:09:51So, that was one of the ways Nigel bakes himself into a festive mood.
0:09:51 > 0:09:54And here's someone else with her own Christmas ritual.
0:09:54 > 0:09:57This is Monica Galetti with a recipe I've never tried before,
0:09:57 > 0:09:59but it sounds delicious -
0:09:59 > 0:10:02coconut buns with fruit mince.
0:10:11 > 0:10:13It's cold, it's winter,
0:10:13 > 0:10:15but it's also coming up to Christmas
0:10:15 > 0:10:17and they go hand-in-hand.
0:10:17 > 0:10:20I don't think there's anything better of coming in from a cold day
0:10:20 > 0:10:24into a warm kitchen that's smelling of Christmas cooking.
0:10:24 > 0:10:26Looking forward to it.
0:10:34 > 0:10:37For my special Christmas Kitchen recipe,
0:10:37 > 0:10:39I'm going to make for you a family favourite
0:10:39 > 0:10:42and that is coconut buns with fruit mince.
0:10:42 > 0:10:45Over Christmas, we like to have them after midnight service,
0:10:45 > 0:10:49you've come home and there's a tray of them all warm, ready to go,
0:10:49 > 0:10:51but also first thing on Christmas morning.
0:10:51 > 0:10:52But I've put a twist on it -
0:10:52 > 0:10:55I've put fruit mincemeat through mine.
0:10:55 > 0:10:58It's the same recipe with the addition of more Christmas flavours.
0:11:01 > 0:11:05So, I have for you here some plain flour, caster sugar,
0:11:05 > 0:11:08some milk and fresh yeast if you can get it.
0:11:08 > 0:11:13I have a bit of butter, coconut milk, demerara sugar,
0:11:13 > 0:11:15toasted desiccated coconut
0:11:15 > 0:11:18and a fruit mince mix which I've made.
0:11:18 > 0:11:20Right, the first thing I'm going to do
0:11:20 > 0:11:23is warm up the milk with the sugar.
0:11:23 > 0:11:26So we just want this just warm
0:11:26 > 0:11:27and then we're going to add the yeast to it.
0:11:29 > 0:11:30I like to use my hands.
0:11:30 > 0:11:33If you don't want to use your hands, then use a whisk,
0:11:33 > 0:11:36but I just break the yeast in just like that.
0:11:38 > 0:11:40So, here we have our plain flour,
0:11:40 > 0:11:44and once you've diluted and mixed your yeast through
0:11:44 > 0:11:46as much as possible - it's very easy -
0:11:46 > 0:11:48just pour that onto your flour,
0:11:48 > 0:11:50and you're going to make your dough.
0:11:50 > 0:11:53So very easy, mix it through
0:11:53 > 0:11:55and when it starts to come together,
0:11:55 > 0:11:58I like to work it onto the bench afterwards.
0:11:58 > 0:12:03And we want to form a dough ball from this mix.
0:12:03 > 0:12:04Get everything in there.
0:12:06 > 0:12:09We're going to place it back into the bowl
0:12:09 > 0:12:11and we cover it with clingfilm or a towel
0:12:11 > 0:12:12and we leave it to prove.
0:12:14 > 0:12:17Depending how warm the place is that you put the dough,
0:12:17 > 0:12:20it can take anything from 40 minutes to an hour.
0:12:23 > 0:12:26So, here is a dough that I've already proved.
0:12:26 > 0:12:29You can see that's very light and airy now.
0:12:29 > 0:12:33We're just going to knock that air out just a little bit.
0:12:33 > 0:12:35OK. And just knead it for a bit.
0:12:35 > 0:12:37And I'm going to divide it into two.
0:12:38 > 0:12:42OK. We take our rolling pin and just gently roll it out.
0:12:42 > 0:12:45Don't press it out too flat -
0:12:45 > 0:12:47about a centimetre thick is what you're looking for.
0:12:49 > 0:12:51Take your mincemeat,
0:12:51 > 0:12:53spread it over the two
0:12:53 > 0:12:56and that does smell of Christmas, I think,
0:12:56 > 0:12:58when you put mincemeat out in kitchen -
0:12:58 > 0:13:00that aroma is just so strong.
0:13:00 > 0:13:03And I'm adding the toasted desiccated coconut.
0:13:04 > 0:13:08And I'm just spreading it out as evenly as possible.
0:13:10 > 0:13:11OK. And what you want to do
0:13:11 > 0:13:15is then role your rolls up like a Swiss roll.
0:13:15 > 0:13:17So get it up.
0:13:17 > 0:13:19And just...
0:13:19 > 0:13:22With your mincemeat - completely up to you,
0:13:22 > 0:13:23what you've got available.
0:13:23 > 0:13:26If you've used fresh fruit, wonderful.
0:13:26 > 0:13:28With my recipe, for example,
0:13:28 > 0:13:29I've used fresh apples grated in there
0:13:29 > 0:13:31with a bit of lemon zest
0:13:31 > 0:13:34and then orange zest, as well, as the juices,
0:13:34 > 0:13:35but completely up to you.
0:13:39 > 0:13:42OK. So once you've got them into rolls,
0:13:42 > 0:13:45all it is is breaking the butter up...
0:13:47 > 0:13:49..on the base like so.
0:13:49 > 0:13:53Next you're going to add your sugar, demerara sugar...
0:13:54 > 0:13:56..all along the base.
0:13:56 > 0:14:00And then I'm pouring in my coconut milk. OK.
0:14:01 > 0:14:05So what happens now, it's very easy - you then trim up...
0:14:07 > 0:14:09..your mix, your dough.
0:14:09 > 0:14:13We're going to place them into the coconut milk, OK?
0:14:13 > 0:14:14So I start from the middle...
0:14:17 > 0:14:19..and I work my way around.
0:14:21 > 0:14:25And if you leave a little gap, when this mix proves,
0:14:25 > 0:14:29it all joins up together, and it does look amazing.
0:14:31 > 0:14:33Once all the buns are in the tray,
0:14:33 > 0:14:35I'm going to put them in the oven to prove
0:14:35 > 0:14:37for about 20 minutes, 30 minutes
0:14:37 > 0:14:40until it's doubled in size and it's filled out the tray.
0:14:48 > 0:14:50So what I'm going to do now is
0:14:50 > 0:14:54I'm going to take some extra butter here which is quite soft
0:14:54 > 0:14:58and I'm just going to put a knob on each bun, like that.
0:14:58 > 0:15:01OK. And I'm taking some extra demerara sugar
0:15:01 > 0:15:03which goes over the top.
0:15:03 > 0:15:05And now it goes into the oven to bake,
0:15:05 > 0:15:08and that will take about 25 minutes to 30 minutes
0:15:08 > 0:15:10on about 180 degrees.
0:15:23 > 0:15:26They smell amazing.
0:15:26 > 0:15:28So you can see it's still very hot
0:15:28 > 0:15:30and it is boiling on the edges there.
0:15:30 > 0:15:34I'm just going to gently prod the buns apart,
0:15:34 > 0:15:36like this.
0:15:36 > 0:15:40And what's happened is that coconut, the butter and the sugar
0:15:40 > 0:15:42that was on the base has all caramelised
0:15:42 > 0:15:44and soaked into the buns,
0:15:44 > 0:15:46but that's not enough for me.
0:15:46 > 0:15:49I like my coconut milk and I'm going to add a little extra
0:15:49 > 0:15:52and so where I've separated the buns,
0:15:52 > 0:15:56I'm pouring on extra coconut milk.
0:15:56 > 0:15:59I'm going to set it aside for about 10, 15 minutes
0:15:59 > 0:16:03for this extra coconut milk to really soak into the buns.
0:16:03 > 0:16:07I'm going to sprinkle on some more of the toasted desiccated coconut.
0:16:09 > 0:16:13Set it aside, and I'll be ready to serve in about 10, 15 minutes.
0:16:15 > 0:16:17So, there we have it.
0:16:17 > 0:16:18Normally we'd put the whole tray on the table
0:16:18 > 0:16:20and everyone just help themselves,
0:16:20 > 0:16:23but I'm not waiting - I'm going to go in and try one now.
0:16:24 > 0:16:27Lots of caramelised coconut cream
0:16:27 > 0:16:29and it's going to taste of Christmas.
0:16:29 > 0:16:30Oh, look at that.
0:16:33 > 0:16:35That, for me, is Christmas.
0:16:35 > 0:16:37Merry Christmas, everyone.
0:16:42 > 0:16:44Now we have the Hairy Bikers
0:16:44 > 0:16:47who've got a great-looking pie recipe for us,
0:16:47 > 0:16:49but before the boys get baking,
0:16:49 > 0:16:51they're dropping in on a turkey farm.
0:16:51 > 0:16:57# I wish it could be Christmas every day
0:16:57 > 0:17:00# When the kids start singing and the band... #
0:17:00 > 0:17:03Call me old-fashioned but it's not Christmas without a turkey.
0:17:03 > 0:17:05- You're not wrong.- No. Look at them.
0:17:05 > 0:17:07Friendly lot, aren't they?
0:17:07 > 0:17:10This, Si, it's a holiday camp for turkeys.
0:17:10 > 0:17:12Look, it's like turkey Centre Parcs.
0:17:12 > 0:17:14It this for your feet or your head?
0:17:14 > 0:17:17- TURKEYS GOBBLE - Three sisters - Sarah, Tanya...
0:17:17 > 0:17:19..and Fenella, not pictured...
0:17:19 > 0:17:21..took over the running of this turkey farm
0:17:21 > 0:17:23from their father a year ago.
0:17:23 > 0:17:27They've got over 25,000 free-range turkeys here,
0:17:27 > 0:17:29but, before we get on with the cooking,
0:17:29 > 0:17:31we want to find out a little more
0:17:31 > 0:17:34about these festive feathered friends.
0:17:34 > 0:17:36Do you know what I'm really surprised at?
0:17:36 > 0:17:38How social they all are. Aren't they?
0:17:38 > 0:17:40As you walk in, they gather round you...
0:17:40 > 0:17:42- I feel like Custer's Last Stand here.- Don't feel intimidated -
0:17:42 > 0:17:45- they're very friendly. - Don't look behind!- Oh, no.
0:17:45 > 0:17:47And I think what's wonderful is the colours of them are fantastic.
0:17:47 > 0:17:49Is that different breeds? How does that work?
0:17:49 > 0:17:51It's quite an unusual flock in that
0:17:51 > 0:17:53there's lots of different breeds here.
0:17:53 > 0:17:54You can see the darker ones -
0:17:54 > 0:17:57- that's the bronze turkey that you probably read about.- Yes.
0:17:57 > 0:17:59And we've also got quite a lot of heritage breeds
0:17:59 > 0:18:01and rare breeds all mixed in here as well.
0:18:01 > 0:18:05We're going to be cooking a...turkey...ham and cranberry pie,
0:18:05 > 0:18:06like, for leftovers,
0:18:06 > 0:18:08cos everybody has lots of leftover turkey meat.
0:18:08 > 0:18:11What will they be like on Boxing Day?
0:18:11 > 0:18:12Well, what really makes it really different
0:18:12 > 0:18:14with a traditional bird -
0:18:14 > 0:18:16these guys, they grow to adult natural maturity
0:18:16 > 0:18:18so that, like adults, you know, they get a bit of fat on them
0:18:18 > 0:18:20like we do when we get old.
0:18:20 > 0:18:21- How dare you, madam.- Oh, sorry.
0:18:21 > 0:18:24- We're men here... - Present company excepted.
0:18:24 > 0:18:26- Fat means flavour.- Absolutely.
0:18:26 > 0:18:29And, exactly, it means that the flavour, it makes a big difference.
0:18:29 > 0:18:31Wonderful. Do you miss them when they're gone?
0:18:31 > 0:18:33We do miss them, yeah.
0:18:33 > 0:18:35It's a little bit eerie when it comes to January,
0:18:35 > 0:18:38but, yeah, we soon get over it and start ordering some more.
0:18:39 > 0:18:42- BOTH:- # I hear those sleigh bells jingling... #
0:18:42 > 0:18:44THEY HUM LYRICS
0:18:44 > 0:18:46# It's nearly Christmas and it's... #
0:18:46 > 0:18:48THEY CONTINUE TO HUM LYRICS
0:18:48 > 0:18:51- DAVE HONKS NOSE - Right.
0:18:51 > 0:18:53We're cooking a turkey and ham pie,
0:18:53 > 0:18:56but it's got a lovely jelly cranberry, kumquat and port sauce
0:18:56 > 0:18:57on the top.
0:18:57 > 0:18:59It's a real big, you know, "put it on the sideboard" pie
0:18:59 > 0:19:01to impress the neighbours.
0:19:01 > 0:19:03It's one of those "cook and come again" pies,
0:19:03 > 0:19:04like a cake, but a pie.
0:19:04 > 0:19:06It's a two-for, it's a bit of a BOGOF,
0:19:06 > 0:19:08you know, because what you do is
0:19:08 > 0:19:10if you just make the sauce without the gelatine,
0:19:10 > 0:19:13that's the one to put in a sauce pot, put in a jar,
0:19:13 > 0:19:15have with your turkey and have with your turkey sandwiches.
0:19:15 > 0:19:17- Ooh...- Ooh. Step one...
0:19:17 > 0:19:21- To the pan, add water.- Yes.- Yes.
0:19:21 > 0:19:23Step two, cranberries.
0:19:23 > 0:19:25- Good product, cranberries, aren't they?- They are.
0:19:25 > 0:19:28- You know, they're great with turkey and it fixes your cystitis.- Aye.
0:19:28 > 0:19:32- Now, kumquats.- Kumquats. Kumquats are nice and sour.
0:19:32 > 0:19:34Now, mixed with the cranberries, with loads of sugar in,
0:19:34 > 0:19:37- it's going to give us a sherbet-y flavour.- Mm-hmm, lovely.
0:19:37 > 0:19:40Put the lid on, 10 minutes, that'll have dropped.
0:19:40 > 0:19:43- BOTH:- # Jingle bells, jingle bells Jingle all the way
0:19:43 > 0:19:45- # Hoo, hoo, hoo - Oh, what fun... #
0:19:45 > 0:19:49- Oh, look at that. All the colours of Santa's sack.- Fantastic.
0:19:50 > 0:19:52Now, it may look beautiful,
0:19:52 > 0:19:55but with just the fruit in at the moment, it's a right sour beast.
0:19:55 > 0:19:59So in goes sugar, and for that full-on festive flavour,
0:19:59 > 0:20:01a cinnamon stick broken in two.
0:20:03 > 0:20:06Now, these little lovelies, they're called allspice berries
0:20:06 > 0:20:11and you put six of them into said cornucopia of Christmas loveliness.
0:20:11 > 0:20:12That is Christmas, isn't it?
0:20:12 > 0:20:16- That's Santa Claus, carollers, Charles Dickens.- Oh, lush.
0:20:18 > 0:20:19Last thing - port in.
0:20:19 > 0:20:23About three tablespoons or a big glug.
0:20:23 > 0:20:25Just let the alcohol cook off
0:20:25 > 0:20:27and what you're left with now
0:20:27 > 0:20:29is the sauce that you can have with your turkey sandwiches
0:20:29 > 0:20:31or your turkey on Christmas Day.
0:20:31 > 0:20:33However, we want to make a jelly
0:20:33 > 0:20:36which is going to go on top of our turkey and ham pie.
0:20:36 > 0:20:39So I've got two leaves of gelatine.
0:20:41 > 0:20:43Now, we'll just give them a quick soak in cold water first
0:20:43 > 0:20:45and wait till they go flaccid.
0:20:45 > 0:20:47All right. Turn the heat off.
0:20:47 > 0:20:50And you just put it in there and Dave stirs it in.
0:20:50 > 0:20:54When this goes cold, it's going to go to, you know, a set jelly.
0:20:56 > 0:20:57For the filling,
0:20:57 > 0:21:01we're using some of Sarah's, well, erm...leftover roast turkey.
0:21:01 > 0:21:02Now, if you want to know how to roast one,
0:21:02 > 0:21:04- I'm sure someone... - COUGHING:- Nigella!
0:21:04 > 0:21:07..will be doing a recipe on telly this Christmas.
0:21:07 > 0:21:09But seen as we're the Hairy Bakers,
0:21:09 > 0:21:11we'll just crack on with wor pie.
0:21:11 > 0:21:15So, for the filling, sweat off the onions, leeks and celery.
0:21:17 > 0:21:20Ooh, look at this.
0:21:20 > 0:21:25Now, the whole thing about this pie is that you want to keep it chunky,
0:21:25 > 0:21:27so what we're going to do is instead of normally, as we would,
0:21:27 > 0:21:29carve the breast in slices,
0:21:29 > 0:21:32I'm going to take the whole breast off this bird
0:21:32 > 0:21:34and then cut it, but real chunky, yeah?
0:21:36 > 0:21:38What we don't want really is the skin, unfortunately.
0:21:38 > 0:21:42Because that's going to go really soft and chewy in the pie,
0:21:42 > 0:21:44so that's not a good thing.
0:21:44 > 0:21:46I'm going to put that to one side so we can eat it later on.
0:21:46 > 0:21:49And then, with very, very clean hands,
0:21:49 > 0:21:54just pare away the brown meat from the thigh and leg bone.
0:21:55 > 0:21:57But keep it, honestly, keep it chunky.
0:21:57 > 0:21:59Don't be frightened, don't think, "Oh, God."
0:21:59 > 0:22:02Keep it really... And nice, lovely big pieces.
0:22:02 > 0:22:03Now, whilst Si does that,
0:22:03 > 0:22:06me leeks, me celery and me onion have sweated like...
0:22:06 > 0:22:08Well, like a Geordie on Trisha.
0:22:08 > 0:22:11So now...it's time to thicken it up.
0:22:11 > 0:22:14I want not a lot of sauce, cos it's a dry pie,
0:22:14 > 0:22:18but I do want some, so a good dessert spoonful of flour.
0:22:18 > 0:22:21To that, some of that wonderful turkey stock.
0:22:23 > 0:22:27And look, you see, that's kind of got the onions and celery and leeks
0:22:27 > 0:22:30and it's like thick ectoplasm - that's what you want.
0:22:30 > 0:22:32Now, look at how I've sliced this breast here,
0:22:32 > 0:22:34look at the thickness of that.
0:22:34 > 0:22:35That's bootiful, that is.
0:22:35 > 0:22:37Oh! Give over, will you?
0:22:38 > 0:22:40So because it's Christmas,
0:22:40 > 0:22:42it's a time of luxury, extravagance and happiness,
0:22:42 > 0:22:45we're going to add some cream. Stir that through.
0:22:45 > 0:22:48Because we've made a sauce first, it shouldn't split.
0:22:48 > 0:22:51Once that's combined, it's in with the mustard...
0:22:54 > 0:22:55..and chopped parsley.
0:22:56 > 0:23:00And finally, some cut gammon and the chunks of roast turkey.
0:23:04 > 0:23:07I saved this bit, look.
0:23:07 > 0:23:09Dip that in the kumquats, go on.
0:23:13 > 0:23:15Ha, ha! Ooh!
0:23:16 > 0:23:21What we need to do is season to taste now...
0:23:21 > 0:23:23With a pepper mill worthy of Gino D'Acampo.
0:23:23 > 0:23:27You know, the laugh is you could probably just have that
0:23:27 > 0:23:28with buttery mashed potatoes and carrots
0:23:28 > 0:23:30and have a turkey and ham fricassee.
0:23:30 > 0:23:32- Lovely. - However, we're making a pie.
0:23:32 > 0:23:37This is a simple blind-baked pastry case.
0:23:37 > 0:23:39We've done it all before so we're not going into it.
0:23:39 > 0:23:41The only difference is we've used lard -
0:23:41 > 0:23:42half lard, half butter in this.
0:23:42 > 0:23:44The lard gives it a nice crumbly texture.
0:23:50 > 0:23:52Now, it just needs ten more minutes in the oven
0:23:52 > 0:23:54for the flavours to combine.
0:23:55 > 0:23:58And then it's time for the cranberry jelly topping.
0:24:03 > 0:24:05Oh, I miss this, man. Christmas on a plate.
0:24:13 > 0:24:16We couldn't celebrate the best bakes of Christmas without cake
0:24:16 > 0:24:18and here's our first one of the day.
0:24:18 > 0:24:20It comes from Tom Kerridge.
0:24:20 > 0:24:23It's full of lovely tastes, and as you'll see,
0:24:23 > 0:24:26he's suggesting it as a good alternative
0:24:26 > 0:24:27for anyone who loves home cooking
0:24:27 > 0:24:31but hasn't got time to make a traditional Christmas pudding.
0:24:31 > 0:24:34First things first, three oranges.
0:24:34 > 0:24:37We're going to stick them into a saucepan as they are,
0:24:37 > 0:24:38cover it with water.
0:24:39 > 0:24:42These oranges are just going to sit on this simmering heat
0:24:42 > 0:24:44and cook for about an hour and a half to two hours
0:24:44 > 0:24:47until even the outsides go lovely and soft
0:24:47 > 0:24:49and the middles have all broken down.
0:24:51 > 0:24:55By doing this, I'm removing any bitterness from the skin
0:24:55 > 0:24:57so I can use the whole of the fruit in my cake.
0:24:58 > 0:25:01Once cooked down, set these aside to cool
0:25:01 > 0:25:04and weigh out the rest of the cake ingredients.
0:25:05 > 0:25:10300g of ground almonds adds a lovely nutty hint to the cake.
0:25:10 > 0:25:13Then 300g of caster sugar,
0:25:13 > 0:25:15two teaspoons of baking powder
0:25:15 > 0:25:17and in with some Christmassy flavours -
0:25:17 > 0:25:22a nice big heaped teaspoon each of ground ginger and cinnamon.
0:25:22 > 0:25:25This is a million times easier than doing Christmas pudding.
0:25:25 > 0:25:27You could do this on the morning.
0:25:27 > 0:25:30Christmas pudding takes quite a while to do -
0:25:30 > 0:25:31it's a massive amount of effort,
0:25:31 > 0:25:34and I love it, but if the other half doesn't,
0:25:34 > 0:25:36it's a bit of a waste of time.
0:25:39 > 0:25:41Once the oranges have cooled, remove any pips
0:25:41 > 0:25:43then whizz them up.
0:25:43 > 0:25:46400g of this delicious orangey puree
0:25:46 > 0:25:49will provide amazing moisture to my cake mix.
0:25:49 > 0:25:52Then simply bung it all back in the processor
0:25:52 > 0:25:53and give it a good mix.
0:25:53 > 0:25:56# I don't care what the neighbours say
0:25:56 > 0:26:00# Christmas time is near. #
0:26:00 > 0:26:02Seven eggs complete this butter-less batter,
0:26:02 > 0:26:05and it's ready for the lined baking tin.
0:26:06 > 0:26:11Cook it in a medium oven, about 160 degrees centigrade...
0:26:11 > 0:26:14and bake it for about an hour, an hour and 20 minutes,
0:26:14 > 0:26:16but that is going to be proper lush.
0:26:16 > 0:26:19# I wish it was Christmas today
0:26:19 > 0:26:22# I wish it was Christmas today Oh, oh
0:26:22 > 0:26:26# I wish it was, wish it was... #
0:26:26 > 0:26:27To go with my orange cake,
0:26:27 > 0:26:31I have a tub of the best vanilla ice cream that you can get your hands on
0:26:31 > 0:26:33and a Christmas pudding.
0:26:33 > 0:26:35Any Christmas pudding will do.
0:26:35 > 0:26:37Just crumble it into a bowl
0:26:37 > 0:26:39and scoop out the softened ice cream on top.
0:26:40 > 0:26:42You need to work quite quickly
0:26:42 > 0:26:45so that the ice cream doesn't melt all the way through.
0:26:45 > 0:26:51And this ends up tasting like the most luxurious fruity ice cream,
0:26:51 > 0:26:54and for everybody who says they don't like Christmas pudding,
0:26:54 > 0:26:56they haven't tried this yet.
0:26:59 > 0:27:02Look at that. It looks amazing.
0:27:02 > 0:27:04Then back into the freezer to set up.
0:27:04 > 0:27:07Make sure the ice cream stays semi-frozen
0:27:07 > 0:27:10and put it straight back in the freezer once it's mixed together.
0:27:13 > 0:27:17That looks like the best orange cake ever in the world ever.
0:27:17 > 0:27:22Freshly-baked biscuit and orange smell - rock and roll.
0:27:22 > 0:27:25It's proper Christmassy served with a tangy plum sauce.
0:27:25 > 0:27:29And then finally the Christmas pudding ice cream.
0:27:29 > 0:27:33That is three of the best Christmas flavours ever
0:27:33 > 0:27:36all come together to make one festive dessert.
0:27:36 > 0:27:38Perfect for Christmas Day.
0:27:47 > 0:27:49A nice idea from Tom there,
0:27:49 > 0:27:52and here's something else that's perhaps a little different,
0:27:52 > 0:27:53but it looks great.
0:27:53 > 0:27:56It's a terrine that Michel Roux Jnr thinks
0:27:56 > 0:27:58is perfect for this time of year
0:27:58 > 0:28:00and very easy to make too.
0:28:00 > 0:28:02So, for my Christmas Kitchen special,
0:28:02 > 0:28:06I'm going to be cooking a pate de volaille et pistaches.
0:28:06 > 0:28:10That's a classic pate made with chicken and pistachios.
0:28:10 > 0:28:13To make the pate, we'd need minced pork, belly of pork,
0:28:13 > 0:28:14so it's quite fatty,
0:28:14 > 0:28:17and you can get that in the butcher or supermarkets really easily.
0:28:17 > 0:28:21Now, the chicken supremes skinless - very important -
0:28:21 > 0:28:27and just cut them into three nice strips.
0:28:27 > 0:28:29Just lengthways.
0:28:29 > 0:28:35The chicken livers have been cut up into little pieces.
0:28:35 > 0:28:38Right, so now we need to chop up the shallots.
0:28:38 > 0:28:39Nice and fine.
0:28:39 > 0:28:42This is going to add flavour to the pate.
0:28:44 > 0:28:47Christmas in the Roux household is something really to behold.
0:28:47 > 0:28:50I mean, I tell you, we get through a lot of food.
0:28:50 > 0:28:54We eat from breakfast all the way to supper,
0:28:54 > 0:28:57but I think that's what's so great about Christmas.
0:28:57 > 0:29:01And it's a family occasion with children, grandchildren
0:29:01 > 0:29:02and, of course, close friends.
0:29:02 > 0:29:06Some beautiful thyme, just a few leaves
0:29:06 > 0:29:08and we're going to chop them up again.
0:29:08 > 0:29:12Now, this pate is made with chicken, but chicken and pork.
0:29:12 > 0:29:14You could substitute chicken with turkey
0:29:14 > 0:29:16and make it very Christmassy.
0:29:18 > 0:29:21Now...the minced pork.
0:29:21 > 0:29:24Quite fatty. You need fat in a terrine.
0:29:24 > 0:29:25Chicken livers.
0:29:28 > 0:29:29And some pistachios.
0:29:29 > 0:29:31These have been blanched and peeled,
0:29:31 > 0:29:33so they're green, they're beautiful.
0:29:35 > 0:29:36You can put as many as you wish,
0:29:36 > 0:29:38but I think it's quite nice to be generous.
0:29:38 > 0:29:40Just a touch of lemon on the Microplane,
0:29:40 > 0:29:45and I think this adds a little bit of freshness to the pate.
0:29:45 > 0:29:49This pate can keep for at least a week in the fridge...
0:29:49 > 0:29:50if you can wait that long.
0:29:52 > 0:29:55So a little bit of lemon in there, some salt.
0:29:57 > 0:29:58I use sea salt...
0:30:00 > 0:30:04..rather than the industrial salt. I think it adds a bit more flavour.
0:30:05 > 0:30:06And pepper, lots of pepper.
0:30:08 > 0:30:11It really needs it, it needs a good kick.
0:30:16 > 0:30:17And a bit more.
0:30:20 > 0:30:22Now we just mix all that in.
0:30:23 > 0:30:25Getting all those flavours together.
0:30:27 > 0:30:30But making sure not to crush the chicken livers too much.
0:30:31 > 0:30:33But all of that is going to bind together.
0:30:35 > 0:30:39There we go. That's all kind of coming together as one.
0:30:39 > 0:30:41Mm, that smells lovely.
0:30:41 > 0:30:47That lemon, the thyme, the shallots, all great classic flavours.
0:30:49 > 0:30:50Now the next step is to line the terrine.
0:30:50 > 0:30:54Now, I am using a dish like this but you could use any kind of dish,
0:30:54 > 0:30:58it doesn't really matter at all, as long as it is ovenproof.
0:30:58 > 0:31:03I am using sliced ventreche for this but you could use streaky bacon.
0:31:03 > 0:31:06Just lay them into the dish,
0:31:06 > 0:31:11just thin slices and you overlap it like so.
0:31:11 > 0:31:14Very important that it should overlap like that cos
0:31:14 > 0:31:16that's going to go over the top.
0:31:16 > 0:31:19All this lovely bacon is not just adding flavour,
0:31:19 > 0:31:24it's adding a little bit of moisture and texture to the dish.
0:31:24 > 0:31:28It needs that moisture from the fat. It may seem like a lot but actually,
0:31:28 > 0:31:31when it melts, there's not that much left.
0:31:31 > 0:31:34So there we have it, the terrine is lined so I just need to season
0:31:34 > 0:31:39the chicken supremes a little bit as well. Now we build up the terrine.
0:31:39 > 0:31:44So a bit of our forcemeat here or the minced pork and chicken liver.
0:31:46 > 0:31:51That goes at the base there and don't be afraid to push it in,
0:31:51 > 0:31:55to pack it in, it's very important. There shouldn't be any air pockets.
0:31:55 > 0:32:01Now we put the chicken like so and again pushing it in.
0:32:03 > 0:32:07Packing it in so that there are no air pockets.
0:32:07 > 0:32:09And then some more of this mince.
0:32:10 > 0:32:15Just spreading it out evenly, making sure the chicken livers are all
0:32:15 > 0:32:20over the terrine and then the two, three little bits of chicken left,
0:32:20 > 0:32:24they go on top. And again, push them down right into...
0:32:26 > 0:32:28..into the mix there.
0:32:29 > 0:32:34Then the last bit of the mince on top and spread that out.
0:32:35 > 0:32:40Next step is to fold over these pieces of bacon
0:32:40 > 0:32:41right over like so.
0:32:41 > 0:32:44So you are covering the mince and the chicken.
0:32:44 > 0:32:46It's going to keep it nice and moist.
0:32:47 > 0:32:51It should cover the pate completely.
0:32:53 > 0:32:59And no gaps. This is looking great already. Look at that. Ah!
0:32:59 > 0:33:02I think I've done one or two of these before.
0:33:02 > 0:33:05And make sure you push down just a little bit more to make sure
0:33:05 > 0:33:08it really is nice and packed in there.
0:33:08 > 0:33:13When you cook it, it will shrink a tiny bit, obviously. That's it.
0:33:13 > 0:33:17All we need to do now is put that in the oven at about 180 degrees C
0:33:17 > 0:33:19for an hour, an hour 15 minutes.
0:33:28 > 0:33:30Oh, look at that.
0:33:33 > 0:33:34That is beautiful.
0:33:36 > 0:33:40You can see the bacon has crisped up a little bit, a bit of colour.
0:33:40 > 0:33:44It's puffed up but it will go down into itself then.
0:33:44 > 0:33:47There's a bit of fat there but all that is delicious.
0:33:47 > 0:33:51So now it needs to cool down, go in the fridge for 24 hours.
0:33:51 > 0:33:52But can you wait that long?
0:33:55 > 0:33:57Once you've done that, that's what it looks like.
0:33:57 > 0:33:59It has set, all the fat has set
0:33:59 > 0:34:01and you've got the natural jelly in there too.
0:34:01 > 0:34:05The bacon has crisped up a little bit but it's beautiful
0:34:05 > 0:34:07and moist inside.
0:34:07 > 0:34:10Ideally, you should bring this to the table for all your friends and
0:34:10 > 0:34:14family just to dive in themselves but you can do it the posh way
0:34:14 > 0:34:17and just cut a slice and plate it up for them.
0:34:17 > 0:34:22Ooh, look at that. That looks lovely. You can see
0:34:22 > 0:34:25the wonderful chicken and the pistachios, the bacon
0:34:25 > 0:34:27and that wonderful minced pork.
0:34:27 > 0:34:31- HE SNIFFS - And it smells absolutely divine.
0:34:31 > 0:34:35And traditionally we would serve this with just a little cornichon
0:34:35 > 0:34:41or gherkins, a few salad leaves and a toast and that is it.
0:34:41 > 0:34:45So there you have it - my chicken, pistachio terrine.
0:34:45 > 0:34:50A beautiful, delicious traditional pate to serve at any time
0:34:50 > 0:34:52but great at Christmas.
0:34:52 > 0:34:55All that's left for me to say is a Joyeux Noel to you all.
0:35:00 > 0:35:03And a Joyeux Noel to you too, Michel.
0:35:03 > 0:35:07Right, it's time to unwrap our final gift to you today and this is one
0:35:07 > 0:35:09you won't want to miss.
0:35:09 > 0:35:14It's a masterclass from Mary Berry, her ultimate Christmas cake recipe.
0:35:14 > 0:35:16And as she tells Paul Hollywood,
0:35:16 > 0:35:20it stood her in good stead for a very long time indeed.
0:35:21 > 0:35:23How long have you been making
0:35:23 > 0:35:25Christmas cake to this particular recipe?
0:35:25 > 0:35:28Well, I think I've made it since I've been married
0:35:28 > 0:35:32and I was married in 1966.
0:35:32 > 0:35:33Oh, that was the year I was born so
0:35:33 > 0:35:36- I'm not going to forget that, am I, in a rush.- Poor little chap.
0:35:38 > 0:35:41For this classic recipe, that's as old as Paul Hollywood himself,
0:35:41 > 0:35:43you need time.
0:35:43 > 0:35:46Make it at least three weeks before the big day.
0:35:46 > 0:35:50I've got a kilo here of currants, raisins and sultanas
0:35:50 > 0:35:53and I put a lot of cherries into it.
0:35:53 > 0:35:56Now, these cherries are natural ones so they are a bit darker.
0:35:56 > 0:35:57They're all cut in half,
0:35:57 > 0:36:02they've all been washed in warm water and then put on kitchen paper
0:36:02 > 0:36:05- and really dried.- To give the fruit mix an extra bite,
0:36:05 > 0:36:09add the grated zest of two oranges.
0:36:09 > 0:36:12And for a real festive kick, you will need something stronger.
0:36:12 > 0:36:14Now, I am soaking it in brandy,
0:36:14 > 0:36:17about a quarter of a pint, five good ounces.
0:36:17 > 0:36:20And it looks as though there's going to be a great surplus
0:36:20 > 0:36:24of liquid but there isn't. Now, not everybody's has got brandy
0:36:24 > 0:36:28- in the house so you could use sherry.- Cognac?
0:36:28 > 0:36:30That's a bit expensive.
0:36:30 > 0:36:32You always were extravagant, I've seen your car outside.
0:36:32 > 0:36:35HE LAUGHS Cover the fruit with clingfilm
0:36:35 > 0:36:39and leave it to absorb the brandy for three days.
0:36:39 > 0:36:41Then you are ready to make your cake mix.
0:36:41 > 0:36:43I like to do the all-in-one method.
0:36:45 > 0:36:47You'll need four eggs at room temperature.
0:36:48 > 0:36:54250g of soft butter and a tablespoon of black treacle.
0:36:54 > 0:36:58And I find if you use a tablespoon dipped in hot water,
0:36:58 > 0:36:59it will run off.
0:36:59 > 0:37:01That gives a nice colour to it.
0:37:01 > 0:37:04You'll need 250g of light muscovado sugar.
0:37:07 > 0:37:09A teaspoon and a half of mixed spice...
0:37:10 > 0:37:13..and 75g of blanched almonds roughly chopped.
0:37:15 > 0:37:20I'm just going to leave that mixing until the butter is all one colour.
0:37:20 > 0:37:25When everything has been thoroughly mixed, add 175g of plain flour.
0:37:27 > 0:37:30Mix this slowly until the flour has been completely absorbed.
0:37:32 > 0:37:35And it's at this stage it seems awfully odd not to have
0:37:35 > 0:37:38little people around saying, "Can I lick, can I try?"
0:37:39 > 0:37:44That looks a good consistency. Here's the bowl of soaked fruit.
0:37:44 > 0:37:48- Here, let me do it.- It's good to have a man about the house.
0:37:48 > 0:37:52There is no surplus liquid in the bottom. That's soaking
0:37:52 > 0:37:53the fruit for three days.
0:37:53 > 0:37:55If you did it for less time,
0:37:55 > 0:37:58there would be a lot of liquid and that would make it too slack.
0:37:58 > 0:38:02And also, if you've had the fruit in the cupboard for some time,
0:38:02 > 0:38:06it becomes pretty dry and so it's a jolly good idea to soak it.
0:38:06 > 0:38:09Now, the little flecks there are the nuts.
0:38:11 > 0:38:16- Right down.- Smells so good. - Doesn't it? It's really boozy.
0:38:16 > 0:38:20You will need a well-buttered 23cm cake tin lined with a double layer
0:38:20 > 0:38:22of grease-proof paper.
0:38:22 > 0:38:27Take two pieces like this and put them together, bend it over like
0:38:27 > 0:38:32I've done here and if you just snip along at an angle,
0:38:32 > 0:38:36when you put it in the tin, you see that's lying down there,
0:38:36 > 0:38:37twisting it round.
0:38:37 > 0:38:41To ensure there's no risk that the top of the cake will burn before
0:38:41 > 0:38:46the centre is baked, make sure the paper is twice the height of the tin.
0:38:46 > 0:38:48- My nan used to put newspapers round the outside.- And a piece of
0:38:48 > 0:38:50- brown paper and string as well?- Yes.
0:38:50 > 0:38:55- This is your forte. Pop it in there and I'll hold the tin steady.- OK.
0:38:55 > 0:38:56And I just level it.
0:38:58 > 0:39:02Pop the cake in the middle of a preheated oven at 140 degrees
0:39:02 > 0:39:05or 120 for fan assisted.
0:39:05 > 0:39:08It will take four to four and a half hours to bake.
0:39:08 > 0:39:11It's best to check the cake after two hours and if you are worried
0:39:11 > 0:39:15that it may be getting too dark too quickly, just cover it with foil.
0:39:17 > 0:39:20And now it's shrinking away from the sides of the tin and it's a
0:39:20 > 0:39:23good colour, not burnt at the edges.
0:39:23 > 0:39:26And put that slowly down into the cake.
0:39:28 > 0:39:31Hold it for a moment, and let's hope it comes out clean.
0:39:31 > 0:39:33Clean as a whistle.
0:39:33 > 0:39:38While the cake is still warm, unwrap it and turn it out.
0:39:38 > 0:39:41Then I'm going to put that onto the plate,
0:39:41 > 0:39:44just turn it upside down like that.
0:39:44 > 0:39:47Traditionally, Christmas cake has two toppings.
0:39:47 > 0:39:52For the first, you will need 675g of ready-made marzipan rolled out
0:39:52 > 0:39:55to about the thickness of a pound coin.
0:39:55 > 0:39:57I will get the apricot jam.
0:39:57 > 0:40:00Warm it to get it over, over the top there.
0:40:00 > 0:40:06That helps to not get bits of the cake mixture in with the marzipan
0:40:06 > 0:40:08and it also helps to keep it moist.
0:40:08 > 0:40:10Essentially, it acts like a glue, as well, doesn't it,
0:40:10 > 0:40:13- to bond the marzipan onto it.- Yes.
0:40:13 > 0:40:15Right, you put it on the rolling pin.
0:40:15 > 0:40:17OK, that looks just about enough.
0:40:17 > 0:40:21And then, gently press it down all round.
0:40:21 > 0:40:24As we're going to rough ice this, it doesn't have to be too perfect.
0:40:24 > 0:40:27- Exactly, yeah.- Once covered in marzipan, you should leave the cake
0:40:27 > 0:40:30for three days before adding its final topping.
0:40:32 > 0:40:37So royal icing is just simply egg whites beaten to a froth and then
0:40:37 > 0:40:41icing sugar added, and a little glycerine and lemon juice.
0:40:44 > 0:40:47Whisk three egg whites until they are just frothy.
0:40:48 > 0:40:51Then add 675g of sifted icing sugar.
0:40:53 > 0:40:58Then mix in three teaspoons of lemon juice and 1.5 teaspoons of glycerine.
0:40:58 > 0:41:02I want it to hold like you would meringue to get peaks.
0:41:02 > 0:41:05When you think it is the right consistency, check that the icing
0:41:05 > 0:41:07holds its shape on a flat surface.
0:41:09 > 0:41:11Yeah, that's about right.
0:41:11 > 0:41:13And if you start by putting the whole lot on,
0:41:13 > 0:41:14you know where you are.
0:41:14 > 0:41:19And then from that top, I'm going to do the sides first.
0:41:19 > 0:41:23So we just push that down. And it's just the right consistency,
0:41:23 > 0:41:28it's not running off the cake. You can do what you like here.
0:41:28 > 0:41:32I know that you can do fancy other icing, beautifully smooth
0:41:32 > 0:41:35but this is the easiest, and doesn't it look Christmassy already?
0:41:35 > 0:41:38- It does, it looks great.- Allow the icing to dry and then
0:41:38 > 0:41:41complete the Christmas look with a ribbon and then let your
0:41:41 > 0:41:44festive imagination run wild.
0:41:44 > 0:41:47Then you have a look in the Christmas box and you could always
0:41:47 > 0:41:51use Christmas tree decorations. I've got some little angels
0:41:51 > 0:41:53that I've had for years and you just put those on.
0:41:53 > 0:41:55So that's simplicity itself.
0:41:55 > 0:41:58But choose your favourite things to go on top.
0:41:58 > 0:41:59Can't wait to try this one, Mary.
0:42:02 > 0:42:07So remember, the only tricky thing about this classic recipe is timing.
0:42:07 > 0:42:10Always make the cake at least three weeks ahead.
0:42:10 > 0:42:14Always soak your fruit for three days and always let your
0:42:14 > 0:42:16marzipan and then your icing dry out
0:42:16 > 0:42:19completely before adding a final flourish.
0:42:19 > 0:42:22So, Paul, how big a slice do you want?
0:42:22 > 0:42:25It's probably best just to take a little sliver for yourself
0:42:25 > 0:42:26and just leave the rest for me.
0:42:26 > 0:42:29That's what I like to see, the cherries in it.
0:42:29 > 0:42:33We kept them in halves and they really do look good and you can
0:42:33 > 0:42:36- see them in the cake.- Going to have a bite.
0:42:38 > 0:42:41HE LAUGHS
0:42:41 > 0:42:43SHE CHUCKLES
0:42:43 > 0:42:44Mm!
0:42:48 > 0:42:50- What do you think?- Oh, that's delic...
0:42:50 > 0:42:53Those cherries really come through. It's the textures.
0:42:53 > 0:42:56It's lovely and moist.
0:42:56 > 0:42:59With sultanas, the currants, the edginess of the nut gives you
0:42:59 > 0:43:02a totally different texture cos you get that lovely juiciness when
0:43:02 > 0:43:05you hit a cherry and there's quite a few of them in there as well.
0:43:05 > 0:43:08I think it makes a huge difference, it's delicious.
0:43:08 > 0:43:09The royal icing is perfect.
0:43:09 > 0:43:12It's got that little bit of crunch, it's not too crunchy
0:43:12 > 0:43:16but that with a cup of tea, a little bit of Earl Grey, fantastic.
0:43:16 > 0:43:18- Or a glass of champagne.- Yeah, mm.
0:43:19 > 0:43:22And with that, we have come to the end of the show.
0:43:22 > 0:43:25So thank you to all of today's brilliant bakers
0:43:25 > 0:43:29and a very happy Christmas to you all. Bye-bye.