0:00:02 > 0:00:04The wonderful smell of bread, just out of the oven,
0:00:04 > 0:00:06the perfect pie crust,
0:00:06 > 0:00:09the snap of a biscuit and, of course, cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:16We've got something for all the senses here,
0:00:16 > 0:00:20as we celebrate some of the Best Bakes Ever.
0:00:42 > 0:00:44Hello and welcome to the show.
0:00:44 > 0:00:47We've got some fantastic bakes coming up for you today.
0:00:47 > 0:00:51We've got Ainsley Harriott baking a lovely looking fig and honey tart.
0:00:51 > 0:00:53There's a ham and mushroom pie from Tom Kerridge.
0:00:53 > 0:00:56Try and make sure that you get that little bull's-eye
0:00:56 > 0:00:59right in the middle. Just a little bit off there.
0:00:59 > 0:01:01Definitely not going to get a 501 finish.
0:01:01 > 0:01:05Mary Berry and Paul Hollywood show us how to bake a fraisier cake.
0:01:05 > 0:01:08- Can I help you there, Mary?- No, because you're going to show me up
0:01:08 > 0:01:10- and do it about ten times quicker. - I love piping.
0:01:10 > 0:01:13I know, well, I'm going to let you pipe the top, the chocolate part.
0:01:13 > 0:01:17James Martin makes a traditional ginger parkin with rhubarb.
0:01:17 > 0:01:21And there's a goat's cheese and chive souffle from the Hairy Bikers.
0:01:21 > 0:01:25You know, this is cheese, but it's cheese with its best suit on.
0:01:25 > 0:01:28Even makes you think posh, doesn't it?
0:01:28 > 0:01:32And it's cheese we are starting off with today, with a rather enticing
0:01:32 > 0:01:36scone recipe from Nigel Slater, who is a bit of a cheese obsessive.
0:01:42 > 0:01:45It's a good job I don't work in a cheese shop.
0:01:45 > 0:01:49I'd take every last scrap home, but after meeting Morgan
0:01:49 > 0:01:54during my weekly shop, I realise my fantasy is her daily reality.
0:01:54 > 0:01:56Oh, look at that!
0:01:56 > 0:01:58So, these are all the ones that aren't pretty enough
0:01:58 > 0:02:01for the cabinet, but they're fantastic still.
0:02:02 > 0:02:06So I'd like to help her out, with the dilemma of how to be creative
0:02:06 > 0:02:09in getting every last bit from the cheese she takes home.
0:02:11 > 0:02:14- What's that?- Shropshire blue. - So quite strongly flavoured.
0:02:14 > 0:02:16- Yes, gorgeous.- Good.
0:02:16 > 0:02:19- That's a bit of Cheddar.- Yes. - What's that?
0:02:19 > 0:02:23That is really strongly smoked cheese.
0:02:23 > 0:02:26- And you've got, goodness me, what's that?- Gouda.
0:02:26 > 0:02:29That is so firm I could almost grate it.
0:02:29 > 0:02:31'I've got rich pickings here,
0:02:31 > 0:02:34'but this recipe will work well with whatever remnants
0:02:34 > 0:02:36'you've got spare in the fridge.
0:02:36 > 0:02:39'I just have to seek out a few other simple ingredient.'
0:02:39 > 0:02:41OK, you've got some flour here.
0:02:43 > 0:02:46'I'm using 450g of plain flour.'
0:02:46 > 0:02:49- Have you by any chance got any baking powder?- I think we do.
0:02:49 > 0:02:53I'm going to put about four teaspoonfuls of baking powder in here,
0:02:53 > 0:02:56which looks like a huge amount. That's all we need.
0:02:56 > 0:02:59Then I just need some butter.
0:02:59 > 0:03:01I need 85g of this.
0:03:01 > 0:03:03So what is this you're rustling up?
0:03:03 > 0:03:06- I am making a big cheese scone. - Cool.
0:03:06 > 0:03:09Or "scone", depending on which part of the country you come from.
0:03:09 > 0:03:10Is there anything I can do to help?
0:03:10 > 0:03:14- Would you crumble a mixture of your cheeses?- Yes.
0:03:14 > 0:03:17- It just needs to fleck through the dough.- OK.
0:03:17 > 0:03:20I'm just going to rub this butter into the flour
0:03:20 > 0:03:22with my fingertips,
0:03:22 > 0:03:26- until it resembles sort of coarse fresh breadcrumbs.- Yes.
0:03:26 > 0:03:30It's the lovely thing about making scones is that they are so quick.
0:03:31 > 0:03:33- And easy as well.- And very easy.
0:03:33 > 0:03:36- I think one of the very first things I made, actually.- Really?
0:03:36 > 0:03:39Yes, I was lucky enough to be allowed to do domestic science
0:03:39 > 0:03:41at school, as it was called in those days
0:03:41 > 0:03:43and it was one of the very first things we made.
0:03:43 > 0:03:46Baking scones with Miss Adams.
0:03:46 > 0:03:47I remember it well.
0:03:49 > 0:03:54Finally this giant savoury scone will need 350ml of milk.
0:03:54 > 0:03:58What I'm after is a dough that is firm enough to roll into a ball,
0:03:58 > 0:04:01but soft enough for me to pat down into a big scone.
0:04:03 > 0:04:06So you're quite happy to put different cheeses into one recipe?
0:04:06 > 0:04:08Yes. I think it works quite well,
0:04:08 > 0:04:11but it's good having you here as well because we have
0:04:11 > 0:04:14used cheese in a lot of recipes but you do run out of ideas.
0:04:14 > 0:04:17Once you've done quiche four times, it gets a bit boring.
0:04:17 > 0:04:21So what I am doing here is making something that I might
0:04:21 > 0:04:25eat on the side with a sort of an autumnal vegetable stew.
0:04:26 > 0:04:31'Once I've got a good doughy texture I just work in the crumbled cheese.
0:04:31 > 0:04:34'Then it's almost ready to go into the oven
0:04:34 > 0:04:37'on a baking dish lined with flour.'
0:04:37 > 0:04:40- Make this into a kind of rough round I this.- Yes.
0:04:40 > 0:04:42Nothing too perfect.
0:04:42 > 0:04:44I don't really do perfect.
0:04:44 > 0:04:46It looks amazing already.
0:04:46 > 0:04:50I'm going to keep him craggy because that's how I like my food.
0:04:52 > 0:04:55Dabbing a little of the milk will help to give a fine glaze.
0:04:57 > 0:05:00'Finally, a bit of that Gouda I spotted earlier
0:05:00 > 0:05:02'will grate wonderfully here.'
0:05:02 > 0:05:03Grate it, don't waste it.
0:05:03 > 0:05:07'And scoring it will help the scone break-up into pieces.
0:05:07 > 0:05:09'Great for sharing.'
0:05:14 > 0:05:16Half an hour is all it takes
0:05:16 > 0:05:19for this to transform into a melting showpiece.
0:05:19 > 0:05:21OK.
0:05:21 > 0:05:23- That's amazing.- Smells good.
0:05:23 > 0:05:26It smells really good. Looks scrummy.
0:05:26 > 0:05:29- Shall I break it open and see?- Yes. - What we've got inside.
0:05:30 > 0:05:32- Oh.- Oh, that's nice.
0:05:32 > 0:05:36Yes. So, dig in.
0:05:36 > 0:05:37Right.
0:05:37 > 0:05:39That's really good.
0:05:39 > 0:05:43Oh, I love the Shropshire blue and the Gouda is amazing.
0:05:43 > 0:05:47- Have you got any kind of pickles or chutney or something like that?- Yes.
0:05:47 > 0:05:50Quite a few. I've got quince.
0:05:50 > 0:05:52- Quince cheese, that would be fantastic.- Yes.
0:05:52 > 0:05:55- Onion marmalade.- Yes. - Apple and brandy chutney.
0:05:55 > 0:05:59- Spicy red onion.- Smells amazing.
0:05:59 > 0:06:01I can feel a tasting game coming on.
0:06:04 > 0:06:07- Mmm.- Mmm.
0:06:07 > 0:06:10- Works with the quince. - Works with the apple.
0:06:11 > 0:06:13I'm going to try it with mango.
0:06:13 > 0:06:15Spicy red onion marmalade, amazing.
0:06:15 > 0:06:19- Now, I'm not sure about that mango, I've got to be honest with you. - Really?
0:06:21 > 0:06:23This is fun.
0:06:23 > 0:06:27It is that thing, the joy I get from using up little bits
0:06:27 > 0:06:29and not chucking them in the bin.
0:06:30 > 0:06:32This is the ultimate comfort food.
0:06:32 > 0:06:35If you're ever wondering how to use up every last bit
0:06:35 > 0:06:39of the week's cheese, this scone could just be the answer.
0:06:41 > 0:06:45So, a scone that works with every kind of pickle except mango.
0:06:45 > 0:06:49That's very unlike Nigel, normally he loves odd combinations.
0:06:49 > 0:06:53There's nothing odd about the next two ingredients being used together,
0:06:53 > 0:06:56figs and honey, a classic combination
0:06:56 > 0:07:01and always delicious, especially in this tart made by Ainsley Harriott.
0:07:03 > 0:07:06Figs are one of my favourite fruits, and the reason I like
0:07:06 > 0:07:09this particular recipe is the idea of nestling them inside
0:07:09 > 0:07:12a beautiful sweet pastry tart, with a base of ground almonds,
0:07:12 > 0:07:14and I've got a wonderful reduction of honey,
0:07:14 > 0:07:17that wild flower honey, spread onto the figs.
0:07:17 > 0:07:20All those bees, all that hard work they've done,
0:07:20 > 0:07:24hasn't gone to waste. First of all I'm going to prepare the pastry.
0:07:24 > 0:07:25I'll get that butter.
0:07:27 > 0:07:31'Add plain flour, icing sugar and butter to a blender.'
0:07:33 > 0:07:36And what I prefer to do is pulse it instead of just
0:07:36 > 0:07:38leaving my machine running. Let me show you.
0:07:38 > 0:07:42Be careful, there is a very sharp blade in there but look at that.
0:07:42 > 0:07:44It really is like fine breadcrumbs.
0:07:45 > 0:07:47'To bind the mixture, add beaten egg... '
0:07:49 > 0:07:53'..and then blitz again until the mixture starts to stick together
0:07:53 > 0:07:55'and can be rolled into a ball.'
0:07:57 > 0:08:01'After chilling for 15 minutes, roll out onto a floured surface.'
0:08:04 > 0:08:07200 degrees Centigrade, 400 degrees Fahrenheit,
0:08:07 > 0:08:09Gas Mark six, if you've got an old-style gas oven.
0:08:11 > 0:08:14'After baking for 15 minutes, glaze the pastry cases with
0:08:14 > 0:08:18'the leftover beaten egg and cook again for a further ten minutes.'
0:08:19 > 0:08:22'Meanwhile I can get on with my orange and honey glaze.'
0:08:23 > 0:08:25This is a really, really good little tip.
0:08:25 > 0:08:29That's my tablespoon there, OK? My measuring tablespoon.
0:08:29 > 0:08:32And you put a little bit of oil on that.
0:08:32 > 0:08:33Just a touch of oil.
0:08:36 > 0:08:39What that actually will do is protect your spoon
0:08:39 > 0:08:41so your honey won't stick to it.
0:08:41 > 0:08:43Three tablespoons of honey.
0:08:46 > 0:08:48Look at that. It just flies off the spoon.
0:08:52 > 0:08:54'To the honey add a few knobs of butter
0:08:54 > 0:08:56'and some freshly squeezed orange juice.'
0:08:56 > 0:08:59Or, if you've got loads of mates coming round
0:08:59 > 0:09:04and it's for a bit of an adult supper, then why not use
0:09:04 > 0:09:09just a little bit of orange juice and a little bit of orange liquor?
0:09:11 > 0:09:13Perfect.
0:09:13 > 0:09:16'So, whilst that's heating up, I can prepare my figs.
0:09:16 > 0:09:18I've just cut the top off there,
0:09:18 > 0:09:22and I want to cut these into six, but you don't want to cut
0:09:22 > 0:09:24all the way through, so a little bit of control here.
0:09:24 > 0:09:28Turn that around and one half of it cut into three,
0:09:28 > 0:09:32follow the knife almost all the way down, you can see that,
0:09:32 > 0:09:35and you can just open that up like a little flower, can you see that?
0:09:37 > 0:09:39I wish you were here now.
0:09:39 > 0:09:41I can just smell that honey is coming alive now,
0:09:41 > 0:09:44it's just beginning to release its lovely aromas.
0:09:45 > 0:09:49'Next, line of the pastry cases with some ground almonds.
0:09:49 > 0:09:52I'm just using the back of the spoon to push it into the corners
0:09:52 > 0:09:54so this soaks up all that lovely juice
0:09:54 > 0:09:57and then it doesn't seep through into your pastry
0:09:57 > 0:10:00because you don't want soggy pastry, soggy pastry is awful, isn't it?
0:10:00 > 0:10:02I can't be bothered with that.
0:10:02 > 0:10:04We're just going to pick that up now
0:10:04 > 0:10:06and just sit that inside our pastry case.
0:10:08 > 0:10:12That's quite syrupy now, look at that. There you go.
0:10:12 > 0:10:14Just spoon that around like that.
0:10:14 > 0:10:17Remember you've got the ground almonds on the base there,
0:10:17 > 0:10:19to soak up any of these juices,
0:10:19 > 0:10:23but try and get most of that on top of your figs.
0:10:23 > 0:10:25It's interesting that in this country
0:10:25 > 0:10:28we don't tend to eat that many figs, do we?
0:10:28 > 0:10:30But it's such a gorgeous fruit.
0:10:30 > 0:10:33I suppose if I wanted to use something alternative
0:10:33 > 0:10:37I might use something like a damson or maybe a bit of peach.
0:10:38 > 0:10:42'And pop those back into the oven for a further 10-15 minutes.'
0:10:43 > 0:10:45Oh!
0:10:47 > 0:10:48Look at that.
0:10:48 > 0:10:51The juice has just started to come out and
0:10:51 > 0:10:55the honey just kind of raises up into your nostrils, just gorgeous.
0:10:57 > 0:11:00'And for the finishing touches I'm adding a dollop of creme fraiche,
0:11:00 > 0:11:03'a touch of orange zest
0:11:03 > 0:11:06'and finally a drizzle of my scrumptious honey glaze.'
0:11:06 > 0:11:08Mmm.
0:11:09 > 0:11:11Just a little bit more.
0:11:13 > 0:11:14There you have it.
0:11:14 > 0:11:18My caramelised fig and wild honey tart.
0:11:28 > 0:11:32As with figs and honey, our next bake has another classic pairing,
0:11:32 > 0:11:34ham and mushroom.
0:11:34 > 0:11:38Used together today in a wonderful pie, baked by Tom Kerridge.
0:11:40 > 0:11:44Now, ham and mushroom pie really is hard to beat, but I've got
0:11:44 > 0:11:48a little extra tweak that's going to make this dish even tastier.
0:11:50 > 0:11:53'I want my pastry to be just as tasty as the filling,
0:11:53 > 0:11:55'so to get some real powerful flavours in there
0:11:55 > 0:11:57'I'm adding mushroom powder.'
0:11:57 > 0:12:00Now you can buy dried mushrooms already powdered
0:12:00 > 0:12:03but I'm just going to blitz these up in a spice grinder.
0:12:04 > 0:12:08'These are dried porcini mushrooms. A quick blitz and they're done.'
0:12:09 > 0:12:12'I'm making shortcrust pastry,
0:12:12 > 0:12:15'so just add flour and butter to your magic ingredient.'
0:12:16 > 0:12:20Now, this dried mushroom really is going to make a difference to the pastry mix.
0:12:20 > 0:12:22It's going to give it a really nice depth,
0:12:22 > 0:12:25an earthy kind of flavour that runs through the pie.
0:12:26 > 0:12:29'Just bring it all together with some egg and water.'
0:12:31 > 0:12:33Just as it's beginning to lump up a little bit,
0:12:33 > 0:12:36just finish working it together with your hands.
0:12:37 > 0:12:40You can just feel the pastry come together.
0:12:40 > 0:12:44It's nice, soft, it's easy to work with.
0:12:44 > 0:12:48'And while that chillaxes in the fridge, I can crack on with
0:12:48 > 0:12:51'my pie filling, and this pie, like Paul's,
0:12:51 > 0:12:53'is going to have loads of it.
0:12:53 > 0:12:55'Starting with these meaty chestnut mushrooms,
0:12:55 > 0:12:58'fried up first in lots of lovely butter.'
0:12:59 > 0:13:03So they get these beautiful little brown caramelised little tinges
0:13:03 > 0:13:06on the outside, and that starts off that lovely
0:13:06 > 0:13:09sweet, nutty, mushroomy flavour.
0:13:10 > 0:13:14That's going to be at the heart and soul of this lovely pie.
0:13:15 > 0:13:18'Once cooked, remove the mushrooms from the pan
0:13:18 > 0:13:19'and chuck in some onion.'
0:13:19 > 0:13:21You know it's quite strong cos as you chop it,
0:13:21 > 0:13:24it should make you want to cry a little bit.
0:13:24 > 0:13:27That's all right, just don't let your mates see.
0:13:28 > 0:13:30Give your onions a quick fry up.
0:13:30 > 0:13:33You can see those onions have started to brown from the mushrooms,
0:13:33 > 0:13:37it's just taken on all that kind of mushroom juice and flavour.
0:13:37 > 0:13:41So, again, very simple ingredients but every little bit
0:13:41 > 0:13:43we're trying to get as much flavour out of it as possible.
0:13:45 > 0:13:50'Mushrooms and onions done, it's time to move onto my pie's rich sauce.
0:13:50 > 0:13:54'This one starts off with a simple white sauce and is pimped up
0:13:54 > 0:13:58'with ham stock, double cream, white wine and mustard.'
0:13:58 > 0:14:02More flavour, more taste, more rich.
0:14:02 > 0:14:04Just more!
0:14:05 > 0:14:07It smells lovely.
0:14:08 > 0:14:13'All this needs now is some freshly chopped thyme and some proper ham.'
0:14:13 > 0:14:18Nice, big chunks, so when you eat it you've got lovely, crumbly,
0:14:18 > 0:14:24flaky pastry and a massive cube of lovely ham.
0:14:24 > 0:14:27'Then whack the whole lot into the white sauce.
0:14:27 > 0:14:29'Give it a stir and it's job done.'
0:14:29 > 0:14:33Now, it's important to stick this into the fridge
0:14:33 > 0:14:35and leave it to go cold cos otherwise,
0:14:35 > 0:14:37when you roll the pastry out and you put the filling in,
0:14:37 > 0:14:40if it's warm the pastry will start to go soft
0:14:40 > 0:14:43And you won't get a nice crispy, crunchy pastry.
0:14:44 > 0:14:48'While the filling relaxes I can get on with rolling out my pastry.'
0:14:49 > 0:14:52That already looks like it's going to taste of mushrooms.
0:14:52 > 0:14:56'Just keep a third back to make the lid later,
0:14:56 > 0:14:58'and roll out the rest.'
0:14:58 > 0:15:00Now, this is a great pie to be making
0:15:00 > 0:15:03if you've got friends coming over for a spot of lunch.
0:15:03 > 0:15:06You can make it up in advance and leave it in the fridge,
0:15:06 > 0:15:10and stick it in the oven about 45 minutes before they're coming.
0:15:10 > 0:15:12Job done.
0:15:12 > 0:15:15'All this needs now is a proper helping of filling.'
0:15:17 > 0:15:19Don't be shy, get it all in.
0:15:19 > 0:15:24There's nothing worse than a stingy, tight-fisted pie.
0:15:24 > 0:15:27'Then roll out a lid to keep it all in there.'
0:15:27 > 0:15:30A pie without a lid is not a pie, it's a tart.
0:15:31 > 0:15:33Just saying.
0:15:33 > 0:15:37'And remember to cut a hole in the middle to let out any steam.
0:15:37 > 0:15:40'Then brush the edge with egg wash and stick it on top.'
0:15:41 > 0:15:43Roll the pastry up.
0:15:45 > 0:15:48Make it look like you're well professional
0:15:48 > 0:15:51and that you've worked in a pie shop for years.
0:15:51 > 0:15:54I look like I've worked in a pie shop for years.
0:15:55 > 0:15:59'Coat it with egg wash and sprinkle on some thyme leaves and a bit of sea salt.'
0:16:01 > 0:16:03Can't wait to get that cooked.
0:16:03 > 0:16:06'Then whack it in the oven at 190 degrees.'
0:16:06 > 0:16:08I love pies.
0:16:11 > 0:16:13'And 45 minutes later, it'll be done.'
0:16:13 > 0:16:15There you go, look.
0:16:15 > 0:16:17Beautiful mushroom pie.
0:16:17 > 0:16:19If you've got friends coming round for lunch,
0:16:19 > 0:16:21they're going to be well happy with that.
0:16:25 > 0:16:29The kind of pie that everyone loves from Tom there.
0:16:29 > 0:16:32And now another favourite. Yorkshire pudding.
0:16:32 > 0:16:35But this isn't the sort that goes with your roast beef on a Sunday.
0:16:35 > 0:16:39This is a traditional Yorkshire recipe called a parkin.
0:16:39 > 0:16:42It has been around in the North of England for centuries
0:16:42 > 0:16:45but, still, some in the South won't have come across it before.
0:16:45 > 0:16:48So, to set the right, let's look at this version
0:16:48 > 0:16:52which comes from James Martin and sees him getting all nostalgic.
0:16:53 > 0:16:57Now, this is parkin. It's one of my grandmother's old recipes.
0:16:57 > 0:16:58It's a classic, really,
0:16:58 > 0:17:02one that's often served at Bonfire Night in Yorkshire,
0:17:02 > 0:17:05but it's really sort of an adaption, I suppose, of, sort of, gingerbread.
0:17:05 > 0:17:07It's got the same sort of flavours.
0:17:07 > 0:17:11She used to put it in a tin and all the kids used to dive into it.
0:17:11 > 0:17:14Just like my granny, I'm losing light brown sugar,
0:17:14 > 0:17:19rather than dark brown. The molasses flavour can be a bit too much.
0:17:19 > 0:17:22The same amount of butter goes in.
0:17:22 > 0:17:25For that supreme stickiness, I like a heart-stopping combo
0:17:25 > 0:17:29of three parts golden syrup to one part black treacle.
0:17:29 > 0:17:33A little of the treacle's burnt caramel taste goes a long way.
0:17:33 > 0:17:35What you need to do now is just warm this up.
0:17:35 > 0:17:37Take the entire lot...
0:17:40 > 0:17:44All we're going to do is melt the butter, sugar and the golden syrup.
0:17:44 > 0:17:47What we don't want to be doing is boiling it.
0:17:47 > 0:17:50If we boil anything like this, you really unbalance the recipe.
0:17:50 > 0:17:52It's important to just warm it.
0:17:52 > 0:17:55So, do this on a really low heat to start off with.
0:17:55 > 0:17:57Now, this is a recipe that I've never changed.
0:17:57 > 0:17:59It is my grandmother's,
0:17:59 > 0:18:03probably, hence, it was my great grandmother's recipe.
0:18:03 > 0:18:07Just brings back so many memories...of my childhood.
0:18:07 > 0:18:10There always used to be a bit of a battle who was the best baker,
0:18:10 > 0:18:12my granny or my auntie.
0:18:13 > 0:18:16Still, to this day, I'm not going to mention who was best.
0:18:18 > 0:18:19Now for the dry ingredients.
0:18:19 > 0:18:22Starting with oats and self-raising flour.
0:18:23 > 0:18:25Now for our spices.
0:18:25 > 0:18:28This is where you get the kick.
0:18:28 > 0:18:31When you add dry ginger in anything, you not only get the flavour
0:18:31 > 0:18:34but you get this kick at the back of your throat.
0:18:34 > 0:18:36That's what parkin is really good for.
0:18:36 > 0:18:40Especially, when we had it around Bonfire Night to warm you up.
0:18:42 > 0:18:46Then a teaspoon each of ground nutmeg and mixed spice.
0:18:48 > 0:18:50Before cracking in two eggs.
0:18:52 > 0:18:55Then I add a splash of milk and, finally, a pinch of salt.
0:18:58 > 0:19:00Then, before I mix everything together,
0:19:00 > 0:19:03you need to butter the tin.
0:19:03 > 0:19:05For that, just use some softened butter.
0:19:05 > 0:19:10Now, I don't really use pastry brushes. Use your fingers.
0:19:10 > 0:19:12They were invented before fancy brushes.
0:19:14 > 0:19:17Then what we can do is combine all the ingredients now.
0:19:18 > 0:19:21So, chuck everything in.
0:19:21 > 0:19:22The sugar's not really dissolved.
0:19:22 > 0:19:26All you're doing is just melting the butter. Mix this together now.
0:19:28 > 0:19:30And I would always do this by hand.
0:19:30 > 0:19:34If you do this by machine, you're going to break-up the oats in there.
0:19:34 > 0:19:38You won't get that, sort of, texture to your parkin, as well.
0:19:40 > 0:19:42Got to try it.
0:19:42 > 0:19:44Because it just tastes fantastic with that spice.
0:19:44 > 0:19:46Give it a good quick mix.
0:19:47 > 0:19:49And then pour it into your tin.
0:19:49 > 0:19:53You can see from the mixture, it's actually quite a wet mix.
0:19:53 > 0:19:56This means that it's got to cook slightly longer
0:19:56 > 0:19:58than a normal cake mix.
0:19:58 > 0:20:00Reduce the temperature to stop it from burning.
0:20:00 > 0:20:02Throw it in the oven.
0:20:02 > 0:20:05The parkin needs about an hour and a quarter to cook.
0:20:05 > 0:20:08If I was doing this like my granny, all my work would be done now.
0:20:08 > 0:20:12But I've got to fancy this up. I've got to use Yorkshire's veg.
0:20:12 > 0:20:14This is what this is classed as.
0:20:14 > 0:20:18Rhubarb. We produce some of the best in the world in Yorkshire.
0:20:18 > 0:20:20People have really fallen out of favour with rhubarb.
0:20:20 > 0:20:22Mainly because of its taste.
0:20:22 > 0:20:24I don't think people put enough sugar into it.
0:20:24 > 0:20:27That's why it really lends itself together with this.
0:20:27 > 0:20:29I prefer rhubarb in batons.
0:20:29 > 0:20:33To cook it, I get a pan and pop in some butter.
0:20:34 > 0:20:35Water and sugar.
0:20:37 > 0:20:38Plus, a bit of orange zest,
0:20:38 > 0:20:41which really enhances the rhubarb's flavour.
0:20:41 > 0:20:44Then I poach it, for just a few minutes.
0:20:45 > 0:20:47So, while that's gently poaching,
0:20:47 > 0:20:49I'm going to do the best part of this dish,
0:20:49 > 0:20:51which is the sauce to go with it.
0:20:52 > 0:20:57For that, we use a combination of golden syrup,
0:20:57 > 0:20:59the same spices, and cider.
0:20:59 > 0:21:00Now, my granny wasn't a drinker.
0:21:00 > 0:21:03She had a bit of a sherry now and then,
0:21:03 > 0:21:08but cider was definitely always in her cupboard.
0:21:08 > 0:21:10Not really to drink, but to cook with.
0:21:10 > 0:21:13All you do with this, really, is bring it to the boil
0:21:13 > 0:21:16and you end up with this amazing spiced syrup
0:21:16 > 0:21:18that you can serve with the rhubarb.
0:21:20 > 0:21:22So, this rhubarb is cooked.
0:21:25 > 0:21:26Take it off the heat.
0:21:28 > 0:21:30That's what you're looking for.
0:21:30 > 0:21:32Something that is not a load of mush.
0:21:32 > 0:21:34Too often with rhubarb,
0:21:34 > 0:21:36people just cook it to death.
0:21:37 > 0:21:40You end up with this horrible stew in the bottom.
0:21:40 > 0:21:42The worst thing you can possibly buy is tinned rhubarb.
0:21:42 > 0:21:46That is up there with horseradish for me. Food of the devil.
0:21:47 > 0:21:49It's food of the gods!
0:21:50 > 0:21:53Best of all, it's from my neck of the woods.
0:21:53 > 0:21:55Now, this is one I made earlier. Now, the key to this
0:21:55 > 0:21:59is leaving it for at least a couple days, five if possible.
0:21:59 > 0:22:02You get this tackiness to the parkin
0:22:02 > 0:22:07which is what really separates it apart from most other cakes.
0:22:08 > 0:22:11Just a nice little piece on this.
0:22:11 > 0:22:13You got this wonderful rhubarb here.
0:22:15 > 0:22:17And then some of this amazing syrup.
0:22:17 > 0:22:22Now, this, to be honest, is really fantastic.
0:22:22 > 0:22:24Just vanilla ice cream.
0:22:24 > 0:22:26You just put a spoonful on there.
0:22:28 > 0:22:32It's a little bit more fancy than what granny used to give us.
0:22:32 > 0:22:35But times have moved on. We've evolved. We've got cars now.
0:22:37 > 0:22:39But, fundamentally,
0:22:39 > 0:22:41parkin should always tastes same.
0:22:43 > 0:22:45Think I've got it. It's as good as hers.
0:22:45 > 0:22:47Now, our next bake includes something
0:22:47 > 0:22:49that's a bit of an acquired taste.
0:22:49 > 0:22:53Goat's cheese. Some love it. Others, not so much.
0:22:53 > 0:22:55I like the milder ones,
0:22:55 > 0:22:58but can you guess how the Hairy Bikers feel about it?
0:22:58 > 0:23:00Well, of course, they love it.
0:23:00 > 0:23:03And this is their goat's cheese and chive souffle.
0:23:04 > 0:23:08There is no simpler meal than cheese
0:23:08 > 0:23:11but, if you really want to push the boat out,
0:23:11 > 0:23:18what better way to celebrate great British cheeses than a souffle?
0:23:18 > 0:23:21The souffle! It's like the Hyacinth Bucket of the cheese cookery world.
0:23:21 > 0:23:23The French may have invented the souffle,
0:23:23 > 0:23:28but we've been cooking souffle since the early 19th-century
0:23:28 > 0:23:32and there's no souffle better than ours, which is...
0:23:32 > 0:23:34Goat's cheese and chive souffle.
0:23:34 > 0:23:38The thing is, I think chefs over the years have encouraged people
0:23:38 > 0:23:43to think it's unobtainable, it's difficult. It's not!
0:23:43 > 0:23:44It's not. No. And, you know what?
0:23:44 > 0:23:46We're going to show you why it's not.
0:23:46 > 0:23:48You know why? Because it's not that hard.
0:23:48 > 0:23:52And souffles generally all start with infused milk.
0:23:52 > 0:23:54Milk that's infused.
0:23:54 > 0:23:57What we do is push certain flavours through that milk
0:23:57 > 0:24:03that pervades the whole entity of our risen Vesuvial mass.
0:24:03 > 0:24:05Oh, yes! The souffle.
0:24:05 > 0:24:08Milk goes in a pan. We bring this to a boil.
0:24:09 > 0:24:11I'll get a small onion.
0:24:11 > 0:24:14We're going to make, like, a little bouquet, a little bunch of thyme.
0:24:14 > 0:24:19So we infuse the milk with onion, thyme and bay.
0:24:19 > 0:24:21I mean, the French were making souffles
0:24:21 > 0:24:25as early as the late 18th century.
0:24:25 > 0:24:27And that great French cook Beauvilliers.
0:24:27 > 0:24:30He gave us his recipes for souffles.
0:24:30 > 0:24:32I wish I was called Dave Beauvilliers.
0:24:32 > 0:24:34So much more romantic, isn't it?
0:24:34 > 0:24:38Dave Beauvilliers would be a racing driver. Do you know what I mean?
0:24:38 > 0:24:40Thyme, in milk, to infuse.
0:24:40 > 0:24:42Onion.
0:24:42 > 0:24:44The leaf of bay.
0:24:44 > 0:24:47Look in there, boilio de milkio!
0:24:49 > 0:24:53Bring the milk to a gentle simmer, and remove from the heat.
0:24:53 > 0:24:55Just leave that for 15 minutes
0:24:55 > 0:24:58and you'll have a pan of infused milk to make your sauce.
0:24:58 > 0:25:00Shall we have a sit down?
0:25:11 > 0:25:15Well, I think that has experienced an infusion transfusion.
0:25:15 > 0:25:18- I think it properly has. - I shall strain it off.- Marvellous.
0:25:19 > 0:25:21Use this little pan here.
0:25:27 > 0:25:30Now, we are so confident
0:25:30 > 0:25:33that our souffle is going to rise,
0:25:33 > 0:25:37it's going to go beyond the dish. A souffle dish.
0:25:37 > 0:25:40It's going to be massive. We want it up to there.
0:25:40 > 0:25:43So, what I've done is, we've built an extension to the dish.
0:25:43 > 0:25:46It's just a piece of greaseproof paper. Or baking parchment.
0:25:46 > 0:25:48Folded over and tied round.
0:25:48 > 0:25:52So, it's effectively, given us a souffle dish like a chimney.
0:25:52 > 0:25:56Now, I've really got to liberally cover that with butter.
0:25:56 > 0:25:59So, while Dave's doing that, I'm going to make a cheese sauce.
0:25:59 > 0:26:01Same gig as usual. Start with a roux.
0:26:01 > 0:26:03And got to be thick, eh?
0:26:03 > 0:26:06- It's a special white sauce, isn't it?- It is. It's beautiful.
0:26:06 > 0:26:07British goat's cheese.
0:26:07 > 0:26:10That's a treasure, isn't it?
0:26:10 > 0:26:13- It is.- Look at that! - Absolutely gorgeous.
0:26:13 > 0:26:15Look at the colour of it.
0:26:15 > 0:26:18Look at it. It's like a bleached polar bear, isn't it?
0:26:18 > 0:26:19Can it get any whiter or purer?
0:26:19 > 0:26:22You know.
0:26:22 > 0:26:28Lots of butter. The souffle. It's a dish with pretence, isn't it?
0:26:28 > 0:26:32I can't even say "souffle". You know? Even I go French on a souffle!
0:26:32 > 0:26:35Un souffle!
0:26:35 > 0:26:39'Next, add 50 grams of plain flour to the melted butter.
0:26:40 > 0:26:44'Then separate four eggs and leave to one side.'
0:26:45 > 0:26:49Right, what I'm going to start to do now is just add this
0:26:49 > 0:26:51beautiful infused milk to our roux.
0:26:53 > 0:26:55Ooh.
0:26:55 > 0:26:57Look at that.
0:26:57 > 0:26:59That's what we mean when we mean thick.
0:26:59 > 0:27:02- Could put windows in with that, couldn't you?- You could, aye.
0:27:02 > 0:27:04By heck, this cheese is good!
0:27:04 > 0:27:06It's a useful creature, the goat.
0:27:06 > 0:27:08It's been around since Neolithic times
0:27:08 > 0:27:12and, do you know, it's the most eaten meat on the planet?
0:27:12 > 0:27:14I don't know why it's never really caught on in Britain.
0:27:14 > 0:27:16Because, by crikey, it's tasty.
0:27:16 > 0:27:20It is. I mean, you can eat its meat, it produces milk...
0:27:20 > 0:27:21It's no good at dancing though.
0:27:21 > 0:27:24No, no. that's true. You cannot dance with it.
0:27:24 > 0:27:27- And they do smell, goats.- They do. - They do, they honk.
0:27:27 > 0:27:32And do you know, interesting thing, a goat can die of loneliness.
0:27:32 > 0:27:35How mad is that? Because they're a herd creature, you see?
0:27:35 > 0:27:39So if you've got a goat and you've only got one of them and he's
0:27:39 > 0:27:43looking a bit miserable, buy another one because they need a friend.
0:27:43 > 0:27:49Put half of this cheese into here to make an even thicker sauce.
0:27:49 > 0:27:54Quite how, I'm not entirely sure! Put it in there, like that, look.
0:27:54 > 0:27:56Kingy, I can't resist, I think
0:27:56 > 0:27:59I've just got to have a taste of this wonderful cheese.
0:28:03 > 0:28:05People say goat's cheese...
0:28:05 > 0:28:08I think they get confused with the Greek feta,
0:28:08 > 0:28:10they think it's going to be salty.
0:28:10 > 0:28:13And crumbly. This just melts in your mouth.
0:28:13 > 0:28:16- Beautiful.- Mm.- Right, mate. We're ready for them eggs.
0:28:16 > 0:28:22- Right. Now...- Yolks.- Take it off the heat and just add these bit by bit.
0:28:22 > 0:28:26And whisk like Billy-oh. Who was Billy-oh, I wonder?
0:28:26 > 0:28:28Look at that.
0:28:28 > 0:28:31It's turned this beautiful slightly golden colour
0:28:31 > 0:28:33and lustre with those egg yolks.
0:28:33 > 0:28:36Now, remember, it is off the heat now.
0:28:36 > 0:28:40We don't want to cook this any more at this point. Chives.
0:28:40 > 0:28:42Chives are wonderful.
0:28:42 > 0:28:45And the chive is the smallest member of the onion family.
0:28:45 > 0:28:47Again, it's a food...
0:28:47 > 0:28:50It's a marriage, with the goat's cheese, made in heaven.
0:28:50 > 0:28:55- I'll not be shy with the chives, eh?- Oh, no. Absolutely.
0:28:59 > 0:29:01Just whisk them in
0:29:01 > 0:29:03to the cheese mixture.
0:29:03 > 0:29:06It's funny, it's so heavy that you begin to think -
0:29:06 > 0:29:08that's never going to rise!
0:29:08 > 0:29:10It is!
0:29:12 > 0:29:14'Next, whisk the egg whites up in to stiff peaks
0:29:14 > 0:29:18'and a pinch of salt, as this will help to firm up the eggs.'
0:29:22 > 0:29:24Oh, I think we're there. Don't overdo it.
0:29:24 > 0:29:27They're likely to go dry and then it'll turn back to liquid.
0:29:27 > 0:29:31Now, is this firm enough to stay in the bowl without it falling out?
0:29:31 > 0:29:34Yes, it is! That's perfect.
0:29:34 > 0:29:36Housewives all over the country, children,
0:29:36 > 0:29:40and men who cook, have a go, it's a laugh!
0:29:40 > 0:29:44Now, we put one spoonful in and you can mix it in quite roughly.
0:29:44 > 0:29:47- That's just to get it moving cos that's quite stiff.- That's it.
0:29:47 > 0:29:52Now, into that, we fold in the remaining goat's cheese.
0:29:52 > 0:29:53This is the chunks.
0:29:53 > 0:29:56Now, remember, the rest of the cheese is in the sauce, but
0:29:56 > 0:30:00we want, like, little cheesy chunky bits to come through the souffle.
0:30:00 > 0:30:03And then we're going to fold the egg whites in.
0:30:03 > 0:30:07Now, Delia Smith always says you always fold with a metal implement.
0:30:07 > 0:30:10Why? Because it's got a thin edge. The thin edge,
0:30:10 > 0:30:13and you fold like Kingy is, with a cutting movement.
0:30:13 > 0:30:16The cutting movement, folding, you're folding, you're not mixing.
0:30:16 > 0:30:19And we want to lose as little of this volume as we can.
0:30:19 > 0:30:24So, now, we start the fold. So, look, like that. One...
0:30:24 > 0:30:26It's a fine balance, isn't it?
0:30:26 > 0:30:30And just be patient with it. Don't be hasty.
0:30:30 > 0:30:34- I think that's pretty even, isn't it?- Oh, aye.
0:30:34 > 0:30:38'Finally, fill the pre-prepared buttered dish with the mixture.'
0:30:41 > 0:30:43Just for that little bit extra,
0:30:43 > 0:30:46we're going to sprinkle with parmesan cheese.
0:30:46 > 0:30:49Now, it's important the parmesan cheese doesn't touch the born paper.
0:30:49 > 0:30:54If it does, it'll stick, so keep the parmesan cheese around the centre.
0:30:54 > 0:30:57if it sticks, it'll stop the souffle rising.
0:30:57 > 0:30:59And put this into a preheated oven,
0:30:59 > 0:31:03200 degrees Celsius in a fan oven, 220 in a non, a hot oven.
0:31:03 > 0:31:07And put it in there for half an hour.
0:31:07 > 0:31:11Now, you shut the door and leave it!
0:31:17 > 0:31:20- Ho-ho-ho! You know what I said about it rising?- Yeah.
0:31:20 > 0:31:23We weren't kidding you.
0:31:23 > 0:31:27Look at that. That's a souffle. Go on, Kingy.
0:31:27 > 0:31:32With all the quality of a provincial mayoress, cut the string.
0:31:32 > 0:31:36We declare this souffle open. Now, look at that!
0:31:36 > 0:31:40Oh, man! What a beautiful, lovely, gorgeousness!
0:31:40 > 0:31:42That is beautiful, isn't it?
0:31:42 > 0:31:45But inside, it's just going to wobble.
0:31:45 > 0:31:47Are we ready?
0:31:48 > 0:31:51Pfoosh!
0:31:51 > 0:31:53That's a souffle!
0:31:53 > 0:31:56Look at it.
0:31:56 > 0:31:59It's cooked on the outside, it's just cooked so in the middle.
0:31:59 > 0:32:02- I guarantee a taste of paradise. - Oh!- Oh!
0:32:02 > 0:32:04Right.
0:32:04 > 0:32:08But you know, this is cheese, but it's cheese with its best suit on.
0:32:08 > 0:32:11- Even makes you think posh, doesn't it?- It does.
0:32:11 > 0:32:13It's hot.
0:32:13 > 0:32:16- Oh, makes every night an occasion, doesn't it?- Mm.- Mm!
0:32:16 > 0:32:19- Now, there we have it. - There's now cheesy about this.
0:32:22 > 0:32:24This dish is best served with a frilly green salad,
0:32:24 > 0:32:27dressed with a balsamic vinaigrette.
0:32:27 > 0:32:31Just look at that golden mountain of fluffiness!
0:32:31 > 0:32:33And now our final bake of the day
0:32:33 > 0:32:37and it's appropriate that this is a Bake Off masterclass
0:32:37 > 0:32:39because it's definitely not easy. It's a Fraisier,
0:32:39 > 0:32:43one of the most impressive looking cakes you could ever attempt.
0:32:43 > 0:32:46Even Paul Hollywood needs help making one of these,
0:32:46 > 0:32:50but luckily Mary Berry knows exactly what she's doing.
0:32:51 > 0:32:54First of all, roll out a thin disc of marzipan
0:32:54 > 0:32:57and draw around the base of the cake tin,
0:32:57 > 0:33:01so that the circle will perfectly fit on the top of your cake.
0:33:01 > 0:33:03Place on a baking tray
0:33:03 > 0:33:06and leave to chill in the fridge whilst you make the Genoese sponge.
0:33:06 > 0:33:12Now, a classic Genoese is just eggs with flour and sugar and butter.
0:33:12 > 0:33:15And you make it over hot water.
0:33:15 > 0:33:17If you've got a powerful machine, you can
0:33:17 > 0:33:22do it just by whisking the eggs and sugar to start with.
0:33:22 > 0:33:26Crack four eggs into a bowl and get all the zest off two lemons.
0:33:26 > 0:33:29You will need their juice for the lemon syrup later.
0:33:29 > 0:33:33Measure out 125 of caster sugar and add to the eggs.
0:33:33 > 0:33:37Mix it on full power, so that you get good volume.
0:33:39 > 0:33:41There we are, that's it.
0:33:41 > 0:33:45Now, you can see it's lovely and thick. You can overbeat it.
0:33:45 > 0:33:48If you get it really firm, almost like meringue,
0:33:48 > 0:33:49you won't get the flour in.
0:33:49 > 0:33:55Sift in 125 grams of self-raising flour, a little bit at a time.
0:33:55 > 0:33:57If you add all the flour at once,
0:33:57 > 0:34:01it's likely to go in in pockets, so just a little like that.
0:34:01 > 0:34:05When I made this when I was trained, we used plain flour
0:34:05 > 0:34:09and you used just the volume of the eggs to rise the sponge.
0:34:09 > 0:34:13- Yeah.- But I find now we all use self-raising flour, why not
0:34:13 > 0:34:17use it and get the extra rise and you know it works every time.
0:34:17 > 0:34:22Add the melted but slightly cooled butter to the sponge mixture.
0:34:22 > 0:34:25If added whilst hot, you'll lose the volume of the mix.
0:34:25 > 0:34:30It's melted, but it's not runny, not oily, just very, very soft.
0:34:30 > 0:34:34At this stage, it just looks like a normal whisked sponge that
0:34:34 > 0:34:36you would use for a Swiss roll.
0:34:36 > 0:34:39But adding the butter makes it a Genoese.
0:34:39 > 0:34:43Gentle folding the mixture to get all that in.
0:34:43 > 0:34:48This is the danger point because if you go on working in the butter,
0:34:48 > 0:34:52- the volume will go down and you won't get such a good rise.- Mm-hm.
0:34:52 > 0:34:56Gently pour the mixture into a greased and lined cake tin.
0:34:56 > 0:34:59Don't pour the mixture into the tin from a great height
0:34:59 > 0:35:02because the air bubbles will be stretched and burst.
0:35:02 > 0:35:03Do it close to the tin.
0:35:03 > 0:35:08If you do see a little bit of flour in it, just give it a little stir.
0:35:08 > 0:35:13It goes in the oven at 160 fan, that's four gas,
0:35:13 > 0:35:15and it'll take about 35 minutes.
0:35:20 > 0:35:23- Looks good, Mary.- Oh, good! Sigh of relief.
0:35:23 > 0:35:26You can tell the cake is baked, as it will shrink
0:35:26 > 0:35:30away from the sides of the tin and will spring back when pressed.
0:35:30 > 0:35:34And you expect that slightly roundedness with it, Genoese.
0:35:34 > 0:35:38Leave the cake in the tin to cool whilst you make the lemon syrup.
0:35:38 > 0:35:40Juice the two lemons that were zested earlier
0:35:40 > 0:35:43and measure out 75 grams of caster sugar.
0:35:43 > 0:35:47Heat together in 70ml of water until it's all dissolved.
0:35:47 > 0:35:51Leave that to cool, as you make your enriched creme patissiere.
0:35:51 > 0:35:57I'm going to start off by putting 600ml of milk into the pan here.
0:35:57 > 0:36:01Then I'm going to put a vanilla pod into the milk
0:36:01 > 0:36:05and those seeds are going to add flavour.
0:36:05 > 0:36:08Heat the milk until just below boiling point.
0:36:08 > 0:36:11Measure out 180 grams of caster sugar
0:36:11 > 0:36:13and 100 grams of corn flour to thicken it.
0:36:13 > 0:36:16I mean, I use a lot of creme patissiere
0:36:16 > 0:36:20when I'm making Danish pastries, you know. I think it tastes so good.
0:36:20 > 0:36:22Oh, I think it's lovely.
0:36:22 > 0:36:25And if you get the consistency right, it cuts through like a dream.
0:36:25 > 0:36:29Now, I've found that in order to get this beautifully smooth,
0:36:29 > 0:36:34it's a good idea to coat the corn flour in sugar.
0:36:34 > 0:36:37Otherwise, the corn flour can go in in lumps.
0:36:37 > 0:36:41So that's just mixing it together like that before the eggs go in.
0:36:42 > 0:36:48Then I'm going to add four eggs and two egg yolks.
0:36:48 > 0:36:52So there we've got the four eggs in there, two extra yolks.
0:36:52 > 0:36:54That's just to enrich it.
0:36:54 > 0:36:58And you just go on mixing until it's really, really smooth.
0:36:59 > 0:37:04That's really well mixed. There's no flecks of corn flour.
0:37:04 > 0:37:09- It does help to put that sugar and corn flour in first.- Yeah.
0:37:09 > 0:37:12Pour the hot milk on to the cold egg mixture,
0:37:12 > 0:37:14so that the eggs don't scramble.
0:37:14 > 0:37:18You can use a sieve to catch the vanilla pod and keep whisking.
0:37:18 > 0:37:21Pour back into the saucepan and stir continuously,
0:37:21 > 0:37:23so that it doesn't go lumpy.
0:37:23 > 0:37:26Even though there's a lot of egg in there,
0:37:26 > 0:37:30the corn flour is stabilising that and it will gradually thicken.
0:37:33 > 0:37:35I think it's there, Mary.
0:37:35 > 0:37:38Right, I've just got the addition of the 150 grams of butter
0:37:38 > 0:37:42that's slightly softened, just drop that in in one go.
0:37:42 > 0:37:45And then some kirsch, about a tablespoon.
0:37:45 > 0:37:49If you haven't got kirsch, you could use limoncello would be nice,
0:37:49 > 0:37:53brandy... Whatever's in the cupboard.
0:37:53 > 0:37:55And now we need to take that out and put it to cool.
0:37:55 > 0:37:59I find it's better to put it in something shallow
0:37:59 > 0:38:01and then it cools quickly.
0:38:01 > 0:38:03So once that's cooled down a bit,
0:38:03 > 0:38:06we'll put it in the fridge to become really firm.
0:38:06 > 0:38:10Now, the cake should be cooled. Shall we have it out of the tin?
0:38:10 > 0:38:12Certainly is cool.
0:38:12 > 0:38:13Right, spring form tin.
0:38:15 > 0:38:18Take off the paper from the bottom.
0:38:21 > 0:38:24Now for the exciting part. We're going to assemble the cake.
0:38:24 > 0:38:28Grease your cake tin and line it with greaseproof paper or acetate.
0:38:28 > 0:38:31This is what will give the Fraisier cake its distinctive edges,
0:38:31 > 0:38:32once assembled.
0:38:32 > 0:38:37Acetate is perfect for lining this, but not everybody's got it at home.
0:38:37 > 0:38:40I've tried it just lining the tin with clingfilm,
0:38:40 > 0:38:41that's absolutely fine.
0:38:41 > 0:38:44Or you can use foil that's lined with parchment.
0:38:44 > 0:38:47Now it's time to cut your cooled sponge in half.
0:38:47 > 0:38:51So you put your hand flat and get eye level
0:38:51 > 0:38:56and then what I do is I turn the cake and move it round as I'm
0:38:56 > 0:39:00doing the knife and then go through to the middle a bit later.
0:39:00 > 0:39:02That's it.
0:39:02 > 0:39:06Put the bottom half of the sponge back in the lined cake tin
0:39:06 > 0:39:08and brush with half of the lemon syrup.
0:39:09 > 0:39:12I'm going to get a spoon and squash that down,
0:39:12 > 0:39:15so that it really does get into the sides.
0:39:15 > 0:39:16Now we come to the strawberry part.
0:39:16 > 0:39:20It's essential to cut the bottom off and have a neat slice
0:39:20 > 0:39:23- and this will go next to the acetate.- Yeah.
0:39:23 > 0:39:27Pressing it firmly down on to the sponge.
0:39:27 > 0:39:33I'm absolutely squashing them as tightly as I can to each other.
0:39:33 > 0:39:34You notice how the very last one,
0:39:34 > 0:39:40I've squished in and they're very, very firm against the side.
0:39:40 > 0:39:43Put the chilled creme patissiere into a piping bag
0:39:43 > 0:39:46and pipe on to the exposed layer of sponge in the tin,
0:39:46 > 0:39:49- so that it is all completely covered.- Can I have a go, Mary?
0:39:49 > 0:39:51No, because you're going to show me up.
0:39:51 > 0:39:54- You can do it about ten times quicker.- No, I love piping.
0:39:54 > 0:39:57I know. I'm going to let you pipe the top, the chocolate part. Right.
0:39:57 > 0:39:59That is completely covered.
0:39:59 > 0:40:04Now, we're going to just go between these strawberries.
0:40:04 > 0:40:06Sort of like that, all the way round.
0:40:08 > 0:40:11Now, the next move is to put the chopped
0:40:11 > 0:40:15strawberries into the middle here. The layers are building up.
0:40:15 > 0:40:20- They are.- And now, I'm going to put the rest of the creme patissiere
0:40:20 > 0:40:24all over the top of that, so that's perfect.
0:40:24 > 0:40:26And now we come to the final layer.
0:40:26 > 0:40:30So just turn that upside down on to the top there.
0:40:30 > 0:40:33- Gives you a nice flat top, doesn't it?- It does.
0:40:33 > 0:40:36I'm pressing that down well.
0:40:36 > 0:40:40So we used half the sugar syrup on the first sponge
0:40:40 > 0:40:44and I'm now using half the lemon syrup on top.
0:40:44 > 0:40:47Then take a spoon and just press that down.
0:40:48 > 0:40:52Just so that it's level. And then we need the marzipan. Do you remember?
0:40:52 > 0:40:56- We put the marzipan in the fridge. - Yup.
0:40:56 > 0:40:59Now, I think I'll be able to lift that off in one piece cos it's
0:40:59 > 0:41:01so cold. Like that.
0:41:01 > 0:41:03And slip it on the top.
0:41:07 > 0:41:09And that is a perfect fit.
0:41:09 > 0:41:14Now, you want to put that back in the fridge to be really firm
0:41:14 > 0:41:16before we turn it out and decorate it.
0:41:16 > 0:41:21You don't have to be perfect, but the spirals do look quite effective.
0:41:21 > 0:41:24It always looks better to use plain chocolate,
0:41:24 > 0:41:27rather than milk chocolate. It also holds up better.
0:41:27 > 0:41:30It's your artistic flair coming out on top of a cake.
0:41:30 > 0:41:33Let the chocolate swirls harden quickly in the fridge,
0:41:33 > 0:41:37whilst you release your cake from the tin and start to decorate.
0:41:42 > 0:41:45- It's important to pipe quite thick ones.- Yeah.
0:41:45 > 0:41:47Now, this is the one cake
0:41:47 > 0:41:53that you must keep in the fridge at all times. That's it.
0:41:53 > 0:41:56Now, all that's needed is a nice dusting of icing sugar
0:41:56 > 0:41:59and that would be wonderful for any celebration.
0:41:59 > 0:42:01Doesn't need any cream.
0:42:01 > 0:42:04- Just as it is.- Absolutely.
0:42:11 > 0:42:13Looks great that, Mary, doesn't it?
0:42:13 > 0:42:16- I think we ought to try it, don't you?- I think we should, Mary.
0:42:16 > 0:42:19It's a shame to cut into it. How about that?
0:42:19 > 0:42:23- We ought to share that. Can I just take a little...?- I don't think so!
0:42:23 > 0:42:26- OK, I'll take myself... - No, it's all right.
0:42:26 > 0:42:28- Do you want some of this, Mary? Yeah.- Mm.
0:42:28 > 0:42:32The strawberries, the creme patissiere, and then the last
0:42:32 > 0:42:36thing you hit is that marzipan, which I think works really well.
0:42:36 > 0:42:39It's so beautiful when you've finished and of course,
0:42:39 > 0:42:41it tastes absolutely wonderful.
0:42:41 > 0:42:43I totally agree, Mary. It's gorgeous.
0:42:43 > 0:42:45That's all there's room today.
0:42:45 > 0:42:47But we'll be back with more bakes soon,
0:42:47 > 0:42:51so make sure you join me again then. Bye.