Best Christmas Bakes Ever Best Bakes Ever


Best Christmas Bakes Ever

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It's Christmas time and across the country,

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kitchens are hives of activity and full of wonderful smells.

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If you're looking for inspiration,

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we've brought together some of television's best chefs

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to bring us some of their favourite Christmassy recipes.

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Here are the Best Christmas Bakes Ever.

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At Christmas time, so many of us are coming together

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to celebrate with fabulous food,

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and to help you get started, we've got this great seasonal selection.

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Mary Berry shares with us her classic Christmas cake recipe...

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..Nigel Slater works wonders with Stilton and pastry...

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And I know they're perfect,

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but I can't resist putting a little bit of grated cheese on top.

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..and Monica Galetti shows us how to bake Christmas coconut buns.

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There's one of Michel Roux Jnr's favourites -

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a terrine with chicken and pistachios.

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Tom Kerridge delivers an explosion of flavours

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with his spiced orange cake...

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And for everybody who says they don't like Christmas pudding,

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they haven't tried this yet.

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..and the Hairy Bikers show us exactly what to do

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with those leftovers

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in a great-looking turkey and cranberry pie.

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That's bootiful, that is.

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Oh! Give over, will you?

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But first we're joining Lorraine Pascale,

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who's getting the party started with some mince pies

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to which she's given a unique little twist.

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MUSIC: Moves Like Jagger by Maroon 5

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I'm going to spice up my shop-bought mincemeat

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with some vanilla extract, orange zest and a drop of port.

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And sometimes life's just too short to make your own puff pastry.

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These mince pies are really quite simple.

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Just roll out a square of puff pastry

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at about 30 by 30cm.

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I do like to be quite exact so they all look the same.

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And I like to use a clean metal ruler to do this.

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Just measure...

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..across like that.

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That's 30 there.

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30...there.

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And then...up like that.

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And I've seen so many different types of mince pies,

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but...not like these.

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They're kind of like Danish pastries...

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..but they have that lovely mincemeat filling.

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OK, they're my squares.

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Now... So take the square and then just cut...

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..sort of almost to the centre...

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..all the way round.

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Like that.

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And then take the mincemeat, which is smelling beautiful.

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Put a blob in the centre.

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Not too much - about a tablespoon.

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And then take one egg.

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An egg on puff pastry acts like a sort of glue

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and it gives it a wonderful glaze as well.

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A quick whisk.

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And then just brush all the way around the edge.

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And then take one corner and fold it into the centre.

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And then...

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..the next and into the centre.

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So I'm taking sort of every other corner and then folding it.

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Bit of egg glue on top.

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Slide it into the baking tray.

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This recipe makes about nine mince pies.

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To finish, cut little stars out of the leftover pastry

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and place on top of each one.

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Then bake in the oven at 200 degrees

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for about 20 minutes or until golden brown.

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OK. So these have been in the oven for about 20, 25 minutes...

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..and they're lovely and puffed up and golden brown.

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They smell really good.

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All that's left now is to glaze them with some maple syrup...

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..just to give even more flavour.

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Just dab it on like that.

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While it's still warm it's going to soak into the pastry.

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A few more dabs.

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And then dust them with a little bit of icing sugar.

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Just makes them look nice and Christmassy.

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Really pretty.

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Perfect.

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I'm going to put some of these in the hampers,

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I've saved some for later,

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and I'm going to have one for myself now.

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We've got more puff pastry now, but this time,

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it's being used as part of a savoury recipe

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that always gets Nigel Slater thinking about

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one of his favourite Christmas moments

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that comes in the run-up to the big day.

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For me, Christmas Eve is the most magical time,

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and it's become almost a ritual

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to celebrate it with a glass of port and some cheese.

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This next recipe is simple, takes minutes,

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but also takes a wonderful piece of Stilton

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to a heavenly new level of enjoyment.

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What I do is to take a sheet of ready-made puff pastry,

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put it onto a floured board

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and then just roll it out

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so that it's no thicker than a one pound coin.

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There's nothing nicer than thin, crisp puff pastry

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hot from the oven.

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So I cut the piece of pastry first of all into four strips

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and then each of those...into six.

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And I want these little pastry parcels to seal quite tightly,

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so I'm going to make up a little bit of beaten egg.

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I've got some wonderful ripe Stilton here.

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Because, for me,

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it's one of the absolute essential tastes of Christmas.

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It's just not Christmas without blue cheese.

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So, just brush the pastry all over.

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And then...

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take a little spoonful of the crushed Stilton...

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..and just pop it onto each one like that.

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Fold the pastry over...

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..and seal it as tightly as possible.

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Then, so that they come out of the oven shining...

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just a little bit of beaten egg on the top.

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And I know they're perfect,

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but I can't resist putting a little bit of grated cheese on top.

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Just a tiny bit of Parmesan.

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Now, I'm just going to pop a little hole in the top of each

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partly to let the steam out

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and partly so that a little bead of melted cheese

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pops out of each one.

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200 degrees...

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..for about 12 minutes.

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If you're expecting guests this Christmas Eve,

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being greeted by the smell of

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these little pastries bubbling in the oven

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will tempt and tease the taste buds.

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MUSIC: Walking In A Winter Wonderland

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Now, these smell as if they're ready.

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Oh...

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These are amazingly light

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and the cheese has oozed out here and there

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making it even more delicious.

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Just one tiny little thing more.

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I've made some melting Stilton into the ultimate festive snack.

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It's the perfect celebration food to toast the big day.

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With a glass of wine in hand...

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..there's no better start to the holidays.

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So, that was one of the ways Nigel bakes himself into a festive mood.

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And here's someone else with her own Christmas ritual.

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This is Monica Galetti with a recipe I've never tried before,

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but it sounds delicious -

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coconut buns with fruit mince.

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It's cold, it's winter,

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but it's also coming up to Christmas

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and they go hand-in-hand.

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I don't think there's anything better of coming in from a cold day

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into a warm kitchen that's smelling of Christmas cooking.

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Looking forward to it.

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For my special Christmas Kitchen recipe,

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I'm going to make for you a family favourite

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and that is coconut buns with fruit mince.

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Over Christmas, we like to have them after midnight service,

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you've come home and there's a tray of them all warm, ready to go,

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but also first thing on Christmas morning.

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But I've put a twist on it -

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I've put fruit mincemeat through mine.

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It's the same recipe with the addition of more Christmas flavours.

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So, I have for you here some plain flour, caster sugar,

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some milk and fresh yeast if you can get it.

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I have a bit of butter, coconut milk, demerara sugar,

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toasted desiccated coconut

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and a fruit mince mix which I've made.

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Right, the first thing I'm going to do

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is warm up the milk with the sugar.

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So we just want this just warm

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and then we're going to add the yeast to it.

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I like to use my hands.

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If you don't want to use your hands, then use a whisk,

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but I just break the yeast in just like that.

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So, here we have our plain flour,

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and once you've diluted and mixed your yeast through

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as much as possible - it's very easy -

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just pour that onto your flour,

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and you're going to make your dough.

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So very easy, mix it through

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and when it starts to come together,

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I like to work it onto the bench afterwards.

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And we want to form a dough ball from this mix.

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Get everything in there.

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We're going to place it back into the bowl

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and we cover it with clingfilm or a towel

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and we leave it to prove.

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Depending how warm the place is that you put the dough,

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it can take anything from 40 minutes to an hour.

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So, here is a dough that I've already proved.

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You can see that's very light and airy now.

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We're just going to knock that air out just a little bit.

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OK. And just knead it for a bit.

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And I'm going to divide it into two.

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OK. We take our rolling pin and just gently roll it out.

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Don't press it out too flat -

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about a centimetre thick is what you're looking for.

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Take your mincemeat,

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spread it over the two

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and that does smell of Christmas, I think,

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when you put mincemeat out in kitchen -

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that aroma is just so strong.

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And I'm adding the toasted desiccated coconut.

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And I'm just spreading it out as evenly as possible.

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OK. And what you want to do

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is then role your rolls up like a Swiss roll.

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So get it up.

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And just...

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With your mincemeat - completely up to you,

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what you've got available.

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If you've used fresh fruit, wonderful.

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With my recipe, for example,

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I've used fresh apples grated in there

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with a bit of lemon zest

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and then orange zest, as well, as the juices,

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but completely up to you.

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OK. So once you've got them into rolls,

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all it is is breaking the butter up...

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..on the base like so.

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Next you're going to add your sugar, demerara sugar...

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..all along the base.

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And then I'm pouring in my coconut milk. OK.

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So what happens now, it's very easy - you then trim up...

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..your mix, your dough.

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We're going to place them into the coconut milk, OK?

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So I start from the middle...

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..and I work my way around.

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And if you leave a little gap, when this mix proves,

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it all joins up together, and it does look amazing.

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Once all the buns are in the tray,

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I'm going to put them in the oven to prove

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for about 20 minutes, 30 minutes

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until it's doubled in size and it's filled out the tray.

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So what I'm going to do now is

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I'm going to take some extra butter here which is quite soft

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and I'm just going to put a knob on each bun, like that.

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OK. And I'm taking some extra demerara sugar

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which goes over the top.

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And now it goes into the oven to bake,

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and that will take about 25 minutes to 30 minutes

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on about 180 degrees.

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They smell amazing.

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So you can see it's still very hot

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and it is boiling on the edges there.

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I'm just going to gently prod the buns apart,

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like this.

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And what's happened is that coconut, the butter and the sugar

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that was on the base has all caramelised

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and soaked into the buns,

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but that's not enough for me.

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I like my coconut milk and I'm going to add a little extra

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and so where I've separated the buns,

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I'm pouring on extra coconut milk.

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I'm going to set it aside for about 10, 15 minutes

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for this extra coconut milk to really soak into the buns.

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I'm going to sprinkle on some more of the toasted desiccated coconut.

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Set it aside, and I'll be ready to serve in about 10, 15 minutes.

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So, there we have it.

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Normally we'd put the whole tray on the table

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and everyone just help themselves,

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but I'm not waiting - I'm going to go in and try one now.

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Lots of caramelised coconut cream

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and it's going to taste of Christmas.

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Oh, look at that.

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That, for me, is Christmas.

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Merry Christmas, everyone.

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Now we have the Hairy Bikers

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who've got a great-looking pie recipe for us,

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but before the boys get baking,

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they're dropping in on a turkey farm.

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# I wish it could be Christmas every day

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# When the kids start singing and the band... #

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Call me old-fashioned but it's not Christmas without a turkey.

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-You're not wrong.

-No. Look at them.

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Friendly lot, aren't they?

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This, Si, it's a holiday camp for turkeys.

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Look, it's like turkey Centre Parcs.

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It this for your feet or your head?

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-TURKEYS GOBBLE

-Three sisters - Sarah, Tanya...

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..and Fenella, not pictured...

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..took over the running of this turkey farm

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from their father a year ago.

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They've got over 25,000 free-range turkeys here,

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but, before we get on with the cooking,

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we want to find out a little more

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about these festive feathered friends.

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Do you know what I'm really surprised at?

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How social they all are. Aren't they?

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As you walk in, they gather round you...

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-I feel like Custer's Last Stand here.

-Don't feel intimidated -

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-they're very friendly.

-Don't look behind!

-Oh, no.

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And I think what's wonderful is the colours of them are fantastic.

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Is that different breeds? How does that work?

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It's quite an unusual flock in that

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there's lots of different breeds here.

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You can see the darker ones -

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-that's the bronze turkey that you probably read about.

-Yes.

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And we've also got quite a lot of heritage breeds

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and rare breeds all mixed in here as well.

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We're going to be cooking a...turkey...ham and cranberry pie,

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like, for leftovers,

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cos everybody has lots of leftover turkey meat.

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What will they be like on Boxing Day?

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Well, what really makes it really different

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with a traditional bird -

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these guys, they grow to adult natural maturity

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so that, like adults, you know, they get a bit of fat on them

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like we do when we get old.

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-How dare you, madam.

-Oh, sorry.

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-We're men here...

-Present company excepted.

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-Fat means flavour.

-Absolutely.

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And, exactly, it means that the flavour, it makes a big difference.

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Wonderful. Do you miss them when they're gone?

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We do miss them, yeah.

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It's a little bit eerie when it comes to January,

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but, yeah, we soon get over it and start ordering some more.

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-BOTH:

-# I hear those sleigh bells jingling... #

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THEY HUM LYRICS

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# It's nearly Christmas and it's... #

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THEY CONTINUE TO HUM LYRICS

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-DAVE HONKS NOSE

-Right.

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We're cooking a turkey and ham pie,

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but it's got a lovely jelly cranberry, kumquat and port sauce

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on the top.

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It's a real big, you know, "put it on the sideboard" pie

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to impress the neighbours.

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It's one of those "cook and come again" pies,

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like a cake, but a pie.

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It's a two-for, it's a bit of a BOGOF,

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you know, because what you do is

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if you just make the sauce without the gelatine,

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that's the one to put in a sauce pot, put in a jar,

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have with your turkey and have with your turkey sandwiches.

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-Ooh...

-Ooh. Step one...

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-To the pan, add water.

-Yes.

-Yes.

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Step two, cranberries.

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-Good product, cranberries, aren't they?

-They are.

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-You know, they're great with turkey and it fixes your cystitis.

-Aye.

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-Now, kumquats.

-Kumquats. Kumquats are nice and sour.

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Now, mixed with the cranberries, with loads of sugar in,

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-it's going to give us a sherbet-y flavour.

-Mm-hmm, lovely.

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Put the lid on, 10 minutes, that'll have dropped.

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-BOTH:

-# Jingle bells, jingle bells Jingle all the way

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-# Hoo, hoo, hoo

-Oh, what fun... #

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-Oh, look at that. All the colours of Santa's sack.

-Fantastic.

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Now, it may look beautiful,

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but with just the fruit in at the moment, it's a right sour beast.

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So in goes sugar, and for that full-on festive flavour,

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a cinnamon stick broken in two.

0:19:590:20:01

Now, these little lovelies, they're called allspice berries

0:20:030:20:06

and you put six of them into said cornucopia of Christmas loveliness.

0:20:060:20:11

That is Christmas, isn't it?

0:20:110:20:12

-That's Santa Claus, carollers, Charles Dickens.

-Oh, lush.

0:20:120:20:16

Last thing - port in.

0:20:180:20:19

About three tablespoons or a big glug.

0:20:190:20:23

Just let the alcohol cook off

0:20:230:20:25

and what you're left with now

0:20:250:20:27

is the sauce that you can have with your turkey sandwiches

0:20:270:20:29

or your turkey on Christmas Day.

0:20:290:20:31

However, we want to make a jelly

0:20:310:20:33

which is going to go on top of our turkey and ham pie.

0:20:330:20:36

So I've got two leaves of gelatine.

0:20:360:20:39

Now, we'll just give them a quick soak in cold water first

0:20:410:20:43

and wait till they go flaccid.

0:20:430:20:45

All right. Turn the heat off.

0:20:450:20:47

And you just put it in there and Dave stirs it in.

0:20:470:20:50

When this goes cold, it's going to go to, you know, a set jelly.

0:20:500:20:54

For the filling,

0:20:560:20:57

we're using some of Sarah's, well, erm...leftover roast turkey.

0:20:570:21:01

Now, if you want to know how to roast one,

0:21:010:21:02

-I'm sure someone...

-COUGHING:

-Nigella!

0:21:020:21:04

..will be doing a recipe on telly this Christmas.

0:21:040:21:07

But seen as we're the Hairy Bakers,

0:21:070:21:09

we'll just crack on with wor pie.

0:21:090:21:11

So, for the filling, sweat off the onions, leeks and celery.

0:21:110:21:15

Ooh, look at this.

0:21:170:21:20

Now, the whole thing about this pie is that you want to keep it chunky,

0:21:200:21:25

so what we're going to do is instead of normally, as we would,

0:21:250:21:27

carve the breast in slices,

0:21:270:21:29

I'm going to take the whole breast off this bird

0:21:290:21:32

and then cut it, but real chunky, yeah?

0:21:320:21:34

What we don't want really is the skin, unfortunately.

0:21:360:21:38

Because that's going to go really soft and chewy in the pie,

0:21:380:21:42

so that's not a good thing.

0:21:420:21:44

I'm going to put that to one side so we can eat it later on.

0:21:440:21:46

And then, with very, very clean hands,

0:21:460:21:49

just pare away the brown meat from the thigh and leg bone.

0:21:490:21:54

But keep it, honestly, keep it chunky.

0:21:550:21:57

Don't be frightened, don't think, "Oh, God."

0:21:570:21:59

Keep it really... And nice, lovely big pieces.

0:21:590:22:02

Now, whilst Si does that,

0:22:020:22:03

me leeks, me celery and me onion have sweated like...

0:22:030:22:06

Well, like a Geordie on Trisha.

0:22:060:22:08

So now...it's time to thicken it up.

0:22:080:22:11

I want not a lot of sauce, cos it's a dry pie,

0:22:110:22:14

but I do want some, so a good dessert spoonful of flour.

0:22:140:22:18

To that, some of that wonderful turkey stock.

0:22:180:22:21

And look, you see, that's kind of got the onions and celery and leeks

0:22:230:22:27

and it's like thick ectoplasm - that's what you want.

0:22:270:22:30

Now, look at how I've sliced this breast here,

0:22:300:22:32

look at the thickness of that.

0:22:320:22:34

That's bootiful, that is.

0:22:340:22:35

Oh! Give over, will you?

0:22:350:22:37

So because it's Christmas,

0:22:380:22:40

it's a time of luxury, extravagance and happiness,

0:22:400:22:42

we're going to add some cream. Stir that through.

0:22:420:22:45

Because we've made a sauce first, it shouldn't split.

0:22:450:22:48

Once that's combined, it's in with the mustard...

0:22:480:22:51

..and chopped parsley.

0:22:540:22:55

And finally, some cut gammon and the chunks of roast turkey.

0:22:560:23:00

I saved this bit, look.

0:23:040:23:07

Dip that in the kumquats, go on.

0:23:070:23:09

Ha, ha! Ooh!

0:23:130:23:15

What we need to do is season to taste now...

0:23:160:23:21

With a pepper mill worthy of Gino D'Acampo.

0:23:210:23:23

You know, the laugh is you could probably just have that

0:23:230:23:27

with buttery mashed potatoes and carrots

0:23:270:23:28

and have a turkey and ham fricassee.

0:23:280:23:30

-Lovely.

-However, we're making a pie.

0:23:300:23:32

This is a simple blind-baked pastry case.

0:23:320:23:37

We've done it all before so we're not going into it.

0:23:370:23:39

The only difference is we've used lard -

0:23:390:23:41

half lard, half butter in this.

0:23:410:23:42

The lard gives it a nice crumbly texture.

0:23:420:23:44

Now, it just needs ten more minutes in the oven

0:23:500:23:52

for the flavours to combine.

0:23:520:23:54

And then it's time for the cranberry jelly topping.

0:23:550:23:58

Oh, I miss this, man. Christmas on a plate.

0:24:030:24:05

We couldn't celebrate the best bakes of Christmas without cake

0:24:130:24:16

and here's our first one of the day.

0:24:160:24:18

It comes from Tom Kerridge.

0:24:180:24:20

It's full of lovely tastes, and as you'll see,

0:24:200:24:23

he's suggesting it as a good alternative

0:24:230:24:26

for anyone who loves home cooking

0:24:260:24:27

but hasn't got time to make a traditional Christmas pudding.

0:24:270:24:31

First things first, three oranges.

0:24:310:24:34

We're going to stick them into a saucepan as they are,

0:24:340:24:37

cover it with water.

0:24:370:24:38

These oranges are just going to sit on this simmering heat

0:24:390:24:42

and cook for about an hour and a half to two hours

0:24:420:24:44

until even the outsides go lovely and soft

0:24:440:24:47

and the middles have all broken down.

0:24:470:24:49

By doing this, I'm removing any bitterness from the skin

0:24:510:24:55

so I can use the whole of the fruit in my cake.

0:24:550:24:57

Once cooked down, set these aside to cool

0:24:580:25:01

and weigh out the rest of the cake ingredients.

0:25:010:25:04

300g of ground almonds adds a lovely nutty hint to the cake.

0:25:050:25:10

Then 300g of caster sugar,

0:25:100:25:13

two teaspoons of baking powder

0:25:130:25:15

and in with some Christmassy flavours -

0:25:150:25:17

a nice big heaped teaspoon each of ground ginger and cinnamon.

0:25:170:25:22

This is a million times easier than doing Christmas pudding.

0:25:220:25:25

You could do this on the morning.

0:25:250:25:27

Christmas pudding takes quite a while to do -

0:25:270:25:30

it's a massive amount of effort,

0:25:300:25:31

and I love it, but if the other half doesn't,

0:25:310:25:34

it's a bit of a waste of time.

0:25:340:25:36

Once the oranges have cooled, remove any pips

0:25:390:25:41

then whizz them up.

0:25:410:25:43

400g of this delicious orangey puree

0:25:430:25:46

will provide amazing moisture to my cake mix.

0:25:460:25:49

Then simply bung it all back in the processor

0:25:490:25:52

and give it a good mix.

0:25:520:25:53

# I don't care what the neighbours say

0:25:530:25:56

# Christmas time is near. #

0:25:560:26:00

Seven eggs complete this butter-less batter,

0:26:000:26:02

and it's ready for the lined baking tin.

0:26:020:26:05

Cook it in a medium oven, about 160 degrees centigrade...

0:26:060:26:11

and bake it for about an hour, an hour and 20 minutes,

0:26:110:26:14

but that is going to be proper lush.

0:26:140:26:16

# I wish it was Christmas today

0:26:160:26:19

# I wish it was Christmas today Oh, oh

0:26:190:26:22

# I wish it was, wish it was... #

0:26:220:26:26

To go with my orange cake,

0:26:260:26:27

I have a tub of the best vanilla ice cream that you can get your hands on

0:26:270:26:31

and a Christmas pudding.

0:26:310:26:33

Any Christmas pudding will do.

0:26:330:26:35

Just crumble it into a bowl

0:26:350:26:37

and scoop out the softened ice cream on top.

0:26:370:26:39

You need to work quite quickly

0:26:400:26:42

so that the ice cream doesn't melt all the way through.

0:26:420:26:45

And this ends up tasting like the most luxurious fruity ice cream,

0:26:450:26:51

and for everybody who says they don't like Christmas pudding,

0:26:510:26:54

they haven't tried this yet.

0:26:540:26:56

Look at that. It looks amazing.

0:26:590:27:02

Then back into the freezer to set up.

0:27:020:27:04

Make sure the ice cream stays semi-frozen

0:27:040:27:07

and put it straight back in the freezer once it's mixed together.

0:27:070:27:10

That looks like the best orange cake ever in the world ever.

0:27:130:27:17

Freshly-baked biscuit and orange smell - rock and roll.

0:27:170:27:22

It's proper Christmassy served with a tangy plum sauce.

0:27:220:27:25

And then finally the Christmas pudding ice cream.

0:27:250:27:29

That is three of the best Christmas flavours ever

0:27:290:27:33

all come together to make one festive dessert.

0:27:330:27:36

Perfect for Christmas Day.

0:27:360:27:38

A nice idea from Tom there,

0:27:470:27:49

and here's something else that's perhaps a little different,

0:27:490:27:52

but it looks great.

0:27:520:27:53

It's a terrine that Michel Roux Jnr thinks

0:27:530:27:56

is perfect for this time of year

0:27:560:27:58

and very easy to make too.

0:27:580:28:00

So, for my Christmas Kitchen special,

0:28:000:28:02

I'm going to be cooking a pate de volaille et pistaches.

0:28:020:28:06

That's a classic pate made with chicken and pistachios.

0:28:060:28:10

To make the pate, we'd need minced pork, belly of pork,

0:28:100:28:13

so it's quite fatty,

0:28:130:28:14

and you can get that in the butcher or supermarkets really easily.

0:28:140:28:17

Now, the chicken supremes skinless - very important -

0:28:170:28:21

and just cut them into three nice strips.

0:28:210:28:27

Just lengthways.

0:28:270:28:29

The chicken livers have been cut up into little pieces.

0:28:290:28:35

Right, so now we need to chop up the shallots.

0:28:350:28:38

Nice and fine.

0:28:380:28:39

This is going to add flavour to the pate.

0:28:390:28:42

Christmas in the Roux household is something really to behold.

0:28:440:28:47

I mean, I tell you, we get through a lot of food.

0:28:470:28:50

We eat from breakfast all the way to supper,

0:28:500:28:54

but I think that's what's so great about Christmas.

0:28:540:28:57

And it's a family occasion with children, grandchildren

0:28:570:29:01

and, of course, close friends.

0:29:010:29:02

Some beautiful thyme, just a few leaves

0:29:020:29:06

and we're going to chop them up again.

0:29:060:29:08

Now, this pate is made with chicken, but chicken and pork.

0:29:080:29:12

You could substitute chicken with turkey

0:29:120:29:14

and make it very Christmassy.

0:29:140:29:16

Now...the minced pork.

0:29:180:29:21

Quite fatty. You need fat in a terrine.

0:29:210:29:24

Chicken livers.

0:29:240:29:25

And some pistachios.

0:29:280:29:29

These have been blanched and peeled,

0:29:290:29:31

so they're green, they're beautiful.

0:29:310:29:33

You can put as many as you wish,

0:29:350:29:36

but I think it's quite nice to be generous.

0:29:360:29:38

Just a touch of lemon on the Microplane,

0:29:380:29:40

and I think this adds a little bit of freshness to the pate.

0:29:400:29:45

This pate can keep for at least a week in the fridge...

0:29:450:29:49

if you can wait that long.

0:29:490:29:50

So a little bit of lemon in there, some salt.

0:29:520:29:55

I use sea salt...

0:29:570:29:58

..rather than the industrial salt. I think it adds a bit more flavour.

0:30:000:30:04

And pepper, lots of pepper.

0:30:050:30:06

It really needs it, it needs a good kick.

0:30:080:30:11

And a bit more.

0:30:160:30:17

Now we just mix all that in.

0:30:200:30:22

Getting all those flavours together.

0:30:230:30:25

But making sure not to crush the chicken livers too much.

0:30:270:30:30

But all of that is going to bind together.

0:30:310:30:33

There we go. That's all kind of coming together as one.

0:30:350:30:39

Mm, that smells lovely.

0:30:390:30:41

That lemon, the thyme, the shallots, all great classic flavours.

0:30:410:30:47

Now the next step is to line the terrine.

0:30:490:30:50

Now, I am using a dish like this but you could use any kind of dish,

0:30:500:30:54

it doesn't really matter at all, as long as it is ovenproof.

0:30:540:30:58

I am using sliced ventreche for this but you could use streaky bacon.

0:30:580:31:03

Just lay them into the dish,

0:31:030:31:06

just thin slices and you overlap it like so.

0:31:060:31:11

Very important that it should overlap like that cos

0:31:110:31:14

that's going to go over the top.

0:31:140:31:16

All this lovely bacon is not just adding flavour,

0:31:160:31:19

it's adding a little bit of moisture and texture to the dish.

0:31:190:31:24

It needs that moisture from the fat. It may seem like a lot but actually,

0:31:240:31:28

when it melts, there's not that much left.

0:31:280:31:31

So there we have it, the terrine is lined so I just need to season

0:31:310:31:34

the chicken supremes a little bit as well. Now we build up the terrine.

0:31:340:31:39

So a bit of our forcemeat here or the minced pork and chicken liver.

0:31:390:31:44

That goes at the base there and don't be afraid to push it in,

0:31:460:31:51

to pack it in, it's very important. There shouldn't be any air pockets.

0:31:510:31:55

Now we put the chicken like so and again pushing it in.

0:31:550:32:01

Packing it in so that there are no air pockets.

0:32:030:32:07

And then some more of this mince.

0:32:070:32:09

Just spreading it out evenly, making sure the chicken livers are all

0:32:100:32:15

over the terrine and then the two, three little bits of chicken left,

0:32:150:32:20

they go on top. And again, push them down right into...

0:32:200:32:24

..into the mix there.

0:32:260:32:28

Then the last bit of the mince on top and spread that out.

0:32:290:32:34

Next step is to fold over these pieces of bacon

0:32:350:32:40

right over like so.

0:32:400:32:41

So you are covering the mince and the chicken.

0:32:410:32:44

It's going to keep it nice and moist.

0:32:440:32:46

It should cover the pate completely.

0:32:470:32:51

And no gaps. This is looking great already. Look at that. Ah!

0:32:530:32:59

I think I've done one or two of these before.

0:32:590:33:02

And make sure you push down just a little bit more to make sure

0:33:020:33:05

it really is nice and packed in there.

0:33:050:33:08

When you cook it, it will shrink a tiny bit, obviously. That's it.

0:33:080:33:13

All we need to do now is put that in the oven at about 180 degrees C

0:33:130:33:17

for an hour, an hour 15 minutes.

0:33:170:33:19

Oh, look at that.

0:33:280:33:30

That is beautiful.

0:33:330:33:34

You can see the bacon has crisped up a little bit, a bit of colour.

0:33:360:33:40

It's puffed up but it will go down into itself then.

0:33:400:33:44

There's a bit of fat there but all that is delicious.

0:33:440:33:47

So now it needs to cool down, go in the fridge for 24 hours.

0:33:470:33:51

But can you wait that long?

0:33:510:33:52

Once you've done that, that's what it looks like.

0:33:550:33:57

It has set, all the fat has set

0:33:570:33:59

and you've got the natural jelly in there too.

0:33:590:34:01

The bacon has crisped up a little bit but it's beautiful

0:34:010:34:05

and moist inside.

0:34:050:34:07

Ideally, you should bring this to the table for all your friends and

0:34:070:34:10

family just to dive in themselves but you can do it the posh way

0:34:100:34:14

and just cut a slice and plate it up for them.

0:34:140:34:17

Ooh, look at that. That looks lovely. You can see

0:34:170:34:22

the wonderful chicken and the pistachios, the bacon

0:34:220:34:25

and that wonderful minced pork.

0:34:250:34:27

-HE SNIFFS

-And it smells absolutely divine.

0:34:270:34:31

And traditionally we would serve this with just a little cornichon

0:34:310:34:35

or gherkins, a few salad leaves and a toast and that is it.

0:34:350:34:41

So there you have it - my chicken, pistachio terrine.

0:34:410:34:45

A beautiful, delicious traditional pate to serve at any time

0:34:450:34:50

but great at Christmas.

0:34:500:34:52

All that's left for me to say is a Joyeux Noel to you all.

0:34:520:34:55

And a Joyeux Noel to you too, Michel.

0:35:000:35:03

Right, it's time to unwrap our final gift to you today and this is one

0:35:030:35:07

you won't want to miss.

0:35:070:35:09

It's a masterclass from Mary Berry, her ultimate Christmas cake recipe.

0:35:090:35:14

And as she tells Paul Hollywood,

0:35:140:35:16

it stood her in good stead for a very long time indeed.

0:35:160:35:20

How long have you been making

0:35:210:35:23

Christmas cake to this particular recipe?

0:35:230:35:25

Well, I think I've made it since I've been married

0:35:250:35:28

and I was married in 1966.

0:35:280:35:32

Oh, that was the year I was born so

0:35:320:35:33

-I'm not going to forget that, am I, in a rush.

-Poor little chap.

0:35:330:35:36

For this classic recipe, that's as old as Paul Hollywood himself,

0:35:380:35:41

you need time.

0:35:410:35:43

Make it at least three weeks before the big day.

0:35:430:35:46

I've got a kilo here of currants, raisins and sultanas

0:35:460:35:50

and I put a lot of cherries into it.

0:35:500:35:53

Now, these cherries are natural ones so they are a bit darker.

0:35:530:35:56

They're all cut in half,

0:35:560:35:57

they've all been washed in warm water and then put on kitchen paper

0:35:570:36:02

-and really dried.

-To give the fruit mix an extra bite,

0:36:020:36:05

add the grated zest of two oranges.

0:36:050:36:09

And for a real festive kick, you will need something stronger.

0:36:090:36:12

Now, I am soaking it in brandy,

0:36:120:36:14

about a quarter of a pint, five good ounces.

0:36:140:36:17

And it looks as though there's going to be a great surplus

0:36:170:36:20

of liquid but there isn't. Now, not everybody's has got brandy

0:36:200:36:24

-in the house so you could use sherry.

-Cognac?

0:36:240:36:28

That's a bit expensive.

0:36:280:36:30

You always were extravagant, I've seen your car outside.

0:36:300:36:32

HE LAUGHS Cover the fruit with clingfilm

0:36:320:36:35

and leave it to absorb the brandy for three days.

0:36:350:36:39

Then you are ready to make your cake mix.

0:36:390:36:41

I like to do the all-in-one method.

0:36:410:36:43

You'll need four eggs at room temperature.

0:36:450:36:47

250g of soft butter and a tablespoon of black treacle.

0:36:480:36:54

And I find if you use a tablespoon dipped in hot water,

0:36:540:36:58

it will run off.

0:36:580:36:59

That gives a nice colour to it.

0:36:590:37:01

You'll need 250g of light muscovado sugar.

0:37:010:37:04

A teaspoon and a half of mixed spice...

0:37:070:37:09

..and 75g of blanched almonds roughly chopped.

0:37:100:37:13

I'm just going to leave that mixing until the butter is all one colour.

0:37:150:37:20

When everything has been thoroughly mixed, add 175g of plain flour.

0:37:200:37:25

Mix this slowly until the flour has been completely absorbed.

0:37:270:37:30

And it's at this stage it seems awfully odd not to have

0:37:320:37:35

little people around saying, "Can I lick, can I try?"

0:37:350:37:38

That looks a good consistency. Here's the bowl of soaked fruit.

0:37:390:37:44

-Here, let me do it.

-It's good to have a man about the house.

0:37:440:37:48

There is no surplus liquid in the bottom. That's soaking

0:37:480:37:52

the fruit for three days.

0:37:520:37:53

If you did it for less time,

0:37:530:37:55

there would be a lot of liquid and that would make it too slack.

0:37:550:37:58

And also, if you've had the fruit in the cupboard for some time,

0:37:580:38:02

it becomes pretty dry and so it's a jolly good idea to soak it.

0:38:020:38:06

Now, the little flecks there are the nuts.

0:38:060:38:09

-Right down.

-Smells so good.

-Doesn't it? It's really boozy.

0:38:110:38:16

You will need a well-buttered 23cm cake tin lined with a double layer

0:38:160:38:20

of grease-proof paper.

0:38:200:38:22

Take two pieces like this and put them together, bend it over like

0:38:220:38:27

I've done here and if you just snip along at an angle,

0:38:270:38:32

when you put it in the tin, you see that's lying down there,

0:38:320:38:36

twisting it round.

0:38:360:38:37

To ensure there's no risk that the top of the cake will burn before

0:38:370:38:41

the centre is baked, make sure the paper is twice the height of the tin.

0:38:410:38:46

-My nan used to put newspapers round the outside.

-And a piece of

0:38:460:38:48

-brown paper and string as well?

-Yes.

0:38:480:38:50

-This is your forte. Pop it in there and I'll hold the tin steady.

-OK.

0:38:500:38:55

And I just level it.

0:38:550:38:56

Pop the cake in the middle of a preheated oven at 140 degrees

0:38:580:39:02

or 120 for fan assisted.

0:39:020:39:05

It will take four to four and a half hours to bake.

0:39:050:39:08

It's best to check the cake after two hours and if you are worried

0:39:080:39:11

that it may be getting too dark too quickly, just cover it with foil.

0:39:110:39:15

And now it's shrinking away from the sides of the tin and it's a

0:39:170:39:20

good colour, not burnt at the edges.

0:39:200:39:23

And put that slowly down into the cake.

0:39:230:39:26

Hold it for a moment, and let's hope it comes out clean.

0:39:280:39:31

Clean as a whistle.

0:39:310:39:33

While the cake is still warm, unwrap it and turn it out.

0:39:330:39:38

Then I'm going to put that onto the plate,

0:39:380:39:41

just turn it upside down like that.

0:39:410:39:44

Traditionally, Christmas cake has two toppings.

0:39:440:39:47

For the first, you will need 675g of ready-made marzipan rolled out

0:39:470:39:52

to about the thickness of a pound coin.

0:39:520:39:55

I will get the apricot jam.

0:39:550:39:57

Warm it to get it over, over the top there.

0:39:570:40:00

That helps to not get bits of the cake mixture in with the marzipan

0:40:000:40:06

and it also helps to keep it moist.

0:40:060:40:08

Essentially, it acts like a glue, as well, doesn't it,

0:40:080:40:10

-to bond the marzipan onto it.

-Yes.

0:40:100:40:13

Right, you put it on the rolling pin.

0:40:130:40:15

OK, that looks just about enough.

0:40:150:40:17

And then, gently press it down all round.

0:40:170:40:21

As we're going to rough ice this, it doesn't have to be too perfect.

0:40:210:40:24

-Exactly, yeah.

-Once covered in marzipan, you should leave the cake

0:40:240:40:27

for three days before adding its final topping.

0:40:270:40:30

So royal icing is just simply egg whites beaten to a froth and then

0:40:320:40:37

icing sugar added, and a little glycerine and lemon juice.

0:40:370:40:41

Whisk three egg whites until they are just frothy.

0:40:440:40:47

Then add 675g of sifted icing sugar.

0:40:480:40:51

Then mix in three teaspoons of lemon juice and 1.5 teaspoons of glycerine.

0:40:530:40:58

I want it to hold like you would meringue to get peaks.

0:40:580:41:02

When you think it is the right consistency, check that the icing

0:41:020:41:05

holds its shape on a flat surface.

0:41:050:41:07

Yeah, that's about right.

0:41:090:41:11

And if you start by putting the whole lot on,

0:41:110:41:13

you know where you are.

0:41:130:41:14

And then from that top, I'm going to do the sides first.

0:41:140:41:19

So we just push that down. And it's just the right consistency,

0:41:190:41:23

it's not running off the cake. You can do what you like here.

0:41:230:41:28

I know that you can do fancy other icing, beautifully smooth

0:41:280:41:32

but this is the easiest, and doesn't it look Christmassy already?

0:41:320:41:35

-It does, it looks great.

-Allow the icing to dry and then

0:41:350:41:38

complete the Christmas look with a ribbon and then let your

0:41:380:41:41

festive imagination run wild.

0:41:410:41:44

Then you have a look in the Christmas box and you could always

0:41:440:41:47

use Christmas tree decorations. I've got some little angels

0:41:470:41:51

that I've had for years and you just put those on.

0:41:510:41:53

So that's simplicity itself.

0:41:530:41:55

But choose your favourite things to go on top.

0:41:550:41:58

Can't wait to try this one, Mary.

0:41:580:41:59

So remember, the only tricky thing about this classic recipe is timing.

0:42:020:42:07

Always make the cake at least three weeks ahead.

0:42:070:42:10

Always soak your fruit for three days and always let your

0:42:100:42:14

marzipan and then your icing dry out

0:42:140:42:16

completely before adding a final flourish.

0:42:160:42:19

So, Paul, how big a slice do you want?

0:42:190:42:22

It's probably best just to take a little sliver for yourself

0:42:220:42:25

and just leave the rest for me.

0:42:250:42:26

That's what I like to see, the cherries in it.

0:42:260:42:29

We kept them in halves and they really do look good and you can

0:42:290:42:33

-see them in the cake.

-Going to have a bite.

0:42:330:42:36

HE LAUGHS

0:42:380:42:41

SHE CHUCKLES

0:42:410:42:43

Mm!

0:42:430:42:44

-What do you think?

-Oh, that's delic...

0:42:480:42:50

Those cherries really come through. It's the textures.

0:42:500:42:53

It's lovely and moist.

0:42:530:42:56

With sultanas, the currants, the edginess of the nut gives you

0:42:560:42:59

a totally different texture cos you get that lovely juiciness when

0:42:590:43:02

you hit a cherry and there's quite a few of them in there as well.

0:43:020:43:05

I think it makes a huge difference, it's delicious.

0:43:050:43:08

The royal icing is perfect.

0:43:080:43:09

It's got that little bit of crunch, it's not too crunchy

0:43:090:43:12

but that with a cup of tea, a little bit of Earl Grey, fantastic.

0:43:120:43:16

-Or a glass of champagne.

-Yeah, mm.

0:43:160:43:18

And with that, we have come to the end of the show.

0:43:190:43:22

So thank you to all of today's brilliant bakers

0:43:220:43:25

and a very happy Christmas to you all. Bye-bye.

0:43:250:43:29

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