0:00:02 > 0:00:04The wonderful smell of bread, just out of the oven.
0:00:04 > 0:00:07The perfect pie crust, the snap of a biscuit,
0:00:07 > 0:00:09and, of course, cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:15We've got something for all the senses here,
0:00:15 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:46Welcome to our celebration of some of the best bakes seen on television.
0:00:46 > 0:00:48Coming up today...
0:00:48 > 0:00:51Lorraine Pascale has a loaf you don't have to knead.
0:00:51 > 0:00:54Raymond Blanc makes a classic cheese souffle.
0:00:54 > 0:00:55Do you know what?
0:00:55 > 0:00:58I feel absolutely exhausted. I've cracked so many eggs.
0:00:58 > 0:01:00We've got a pavlova from James Martin.
0:01:00 > 0:01:03Now, whatever you do, whatever's left in this pan,
0:01:03 > 0:01:05do not pour it down the sink,
0:01:05 > 0:01:07otherwise you're going to need a plumber.
0:01:07 > 0:01:10An intriguing sounding tart from Clarissa Dickson Wright.
0:01:10 > 0:01:12Really nice, really good.
0:01:12 > 0:01:14And two fantastic cakes.
0:01:14 > 0:01:18Nigel Slater's is a chocolate and beetroot cake,
0:01:18 > 0:01:22and the Hairy Bikers give us their version of the carrot cake.
0:01:22 > 0:01:25It's nutty, it's cheesy...
0:01:25 > 0:01:26A bit like us.
0:01:27 > 0:01:31But our first best bake of the day comes from the Bake Off tent.
0:01:31 > 0:01:33It's a masterclass from Mary Berry
0:01:33 > 0:01:38on how to make the best perfectly wobbly creme caramel.
0:01:40 > 0:01:42First all you need to make the caramel
0:01:42 > 0:01:44that goes in the bottom of the dish.
0:01:44 > 0:01:47Measure out 160 grams of granulated sugar
0:01:47 > 0:01:51and place into a stainless steel pan with six tablespoons of water.
0:01:51 > 0:01:53One, two, three...
0:01:53 > 0:01:57Avoid using a non-stick pan because the mixture will crystallise.
0:01:59 > 0:02:02I can still feel a little bit of grit at the bottom there.
0:02:02 > 0:02:06Once all the sugar has dissolved, do not stir it, but wait for
0:02:06 > 0:02:10the mixture to become clear and boil rapidly, watching it the whole time.
0:02:10 > 0:02:12Don't be tempted to put a spoon in there
0:02:12 > 0:02:17because it will immediately cloud over and begin to crystallise.
0:02:19 > 0:02:22When sugar is heated each crystal is broken down
0:02:22 > 0:02:24into carbon, hydrogen and oxygen.
0:02:24 > 0:02:28The hydrogen and oxygen recombine to form water, which evaporates,
0:02:28 > 0:02:31leaving the carbon, which becomes caramel.
0:02:31 > 0:02:33- Now, you can smell the caramel. - You can.
0:02:33 > 0:02:37Notice it was making that rapid noise. It's now quietened down.
0:02:37 > 0:02:40Don't let it get too dark. Have everything ready.
0:02:40 > 0:02:43And I have not buttered the ramekins.
0:02:43 > 0:02:45If you butter the ramekins first,
0:02:45 > 0:02:48what happens is you pour the caramel in
0:02:48 > 0:02:50and it will go cloudy and crystallise.
0:02:50 > 0:02:53Then just gently pour that in each one.
0:02:54 > 0:02:57Now, this will cool very rapidly, won't it?
0:02:57 > 0:02:59It could start to solidify within minutes.
0:02:59 > 0:03:02And this is very, very hot.
0:03:02 > 0:03:07And it is very important to be aware how hot this is.
0:03:07 > 0:03:09Don't have any children around you at this time.
0:03:09 > 0:03:11- Do you know the way I get the sugar off?- How?
0:03:11 > 0:03:14Put water into that, fill it halfway full,
0:03:14 > 0:03:17boil it and within 30 seconds your pan is clean.
0:03:17 > 0:03:19Pop that over there.
0:03:20 > 0:03:21That's a jolly good tip.
0:03:21 > 0:03:24So these are sort of a deep caramel colour
0:03:24 > 0:03:28and we will leave those just on the top here, they don't need to go
0:03:28 > 0:03:32in the fridge, and they will set, then I will butter them.
0:03:34 > 0:03:36So, we now make the custard.
0:03:36 > 0:03:38Four medium eggs...
0:03:39 > 0:03:42..25 grams of sugar, perhaps you can get that ready for me.
0:03:42 > 0:03:44- Caster sugar?- Caster sugar.
0:03:46 > 0:03:49And then I'm going to add some vanilla extract.
0:03:49 > 0:03:53Now, there are all sorts of kinds of vanilla you can do for this.
0:03:53 > 0:03:57You can infuse a vanilla pod in the milk,
0:03:57 > 0:03:59you can use vanilla paste.
0:03:59 > 0:04:02I prefer not to use essence, it's not as good.
0:04:02 > 0:04:06This is extract and I'm going to add a good teaspoonful.
0:04:06 > 0:04:08And that will give a good flavour.
0:04:08 > 0:04:11I'm going to beat that together until it's smooth.
0:04:11 > 0:04:15Gently warm 600ml of full-fat milk in a pan.
0:04:15 > 0:04:20When I put my finger in and I can't keep it in, that is the temperature.
0:04:20 > 0:04:21That's perfect.
0:04:21 > 0:04:24- I could JUST hold it in.- Yes, OK.
0:04:24 > 0:04:25So, just beat like that.
0:04:25 > 0:04:29For custard it is important to add the hot milk to the cold mixture
0:04:29 > 0:04:31and not the other way around.
0:04:31 > 0:04:36We poured the hot milk onto the eggs, that's the right way round.
0:04:36 > 0:04:40If you do it the other way round, the egg would overcook.
0:04:40 > 0:04:43Because you're putting the egg mixture into essentially a hot pan
0:04:43 > 0:04:45and it would start to scramble it, wouldn't it?
0:04:45 > 0:04:48To make sure that there are no lumps at all in your custard,
0:04:48 > 0:04:49you can strain it.
0:04:49 > 0:04:53Once the caramel has completely set, butter the ramekins generously.
0:04:53 > 0:04:58The one thing that I like about caramel custard is
0:04:58 > 0:05:02you can make it ahead and it is greatly improved by making ahead
0:05:02 > 0:05:05and we are going to cook them in a bain-marie
0:05:05 > 0:05:07and bain-marie simply means
0:05:07 > 0:05:10that you're cooking it in boiling water.
0:05:10 > 0:05:13Divide the custard equally between the ramekins
0:05:13 > 0:05:15before adding the boiling water for the bain-marie.
0:05:15 > 0:05:18Whatever heat the oven reaches, the water can never go above 100 degrees
0:05:18 > 0:05:22and the evaporating water simultaneously cools it.
0:05:22 > 0:05:24The heat is dispersed evenly by the water,
0:05:24 > 0:05:28baking the custard gently so it is perfectly tender.
0:05:28 > 0:05:31It's important that when you're putting the water in
0:05:31 > 0:05:34that it doesn't go into the custard, because it would weaken it.
0:05:34 > 0:05:38Put them in a preheated oven at 150 degrees, 130 fan.
0:05:38 > 0:05:42We're aiming to get a custard that doesn't have a bubble in sight.
0:05:42 > 0:05:46If there are bubbles all the way round, it means that
0:05:46 > 0:05:50the custard is tough and we don't want a tough custard.
0:05:50 > 0:05:53Bake for 20 to 30 minutes until the custard is perfectly set,
0:05:53 > 0:05:56with just a very slight wobble.
0:05:58 > 0:06:00Right, let's see if they're done.
0:06:01 > 0:06:03So, they should not be coloured.
0:06:03 > 0:06:06I'm just going to test whether, in the very centre here,
0:06:06 > 0:06:08there's a wobble.
0:06:08 > 0:06:09Now, can you see there's a wobble.
0:06:09 > 0:06:12- Definitely a wobble there, Mary. - That's right.
0:06:12 > 0:06:15Leave them in the water just for another ten minutes or so
0:06:15 > 0:06:19and they will just gently go on cooking right through to the middle.
0:06:19 > 0:06:22Let them get stone-cold in the fridge
0:06:22 > 0:06:27and then the custard makes the hard caramel underneath soft
0:06:27 > 0:06:31so that when you turn it out you get that lovely runny sauce.
0:06:31 > 0:06:33Now, we've made six.
0:06:33 > 0:06:37You could easily have made just one in a two-pint dish.
0:06:37 > 0:06:39Again you would do it in a bain-marie,
0:06:39 > 0:06:42but it would take another 10 or 15 minutes to cook.
0:06:44 > 0:06:47Once cool, leave them to set in the fridge for as long as you can,
0:06:47 > 0:06:49preferably overnight, so that the custard absorbs
0:06:49 > 0:06:52the caramel flavour and they are ready to be turned out.
0:06:53 > 0:07:00Tip them forward so that the weight of the custard will drop down a bit.
0:07:00 > 0:07:02- Can you see the caramel coming up? - Yes.
0:07:02 > 0:07:04Now, we've been all the way around.
0:07:04 > 0:07:09And then you simply take the plate like that.
0:07:09 > 0:07:13And I'm going to give that a really good sort of a shake first of all.
0:07:14 > 0:07:16And then over there, another shake.
0:07:16 > 0:07:18Do you want me to have a go, Mary?
0:07:18 > 0:07:21No, because I would be at home without you,
0:07:21 > 0:07:24or without my Paul, and you have to be able to cope on your own.
0:07:24 > 0:07:27So I'm going to make quite sure it's coming out.
0:07:27 > 0:07:30I heard a plop, I thought I did. So let's just lift that up.
0:07:31 > 0:07:35There it is. Now, that is a perfect colour.
0:07:35 > 0:07:38It is sort of a deep caramel.
0:07:38 > 0:07:41If it's looking any darker than that,
0:07:41 > 0:07:42- it will be bitter.- Yes.
0:07:42 > 0:07:45And that's just lovely, and you've got your custard.
0:07:45 > 0:07:50Now, if you do that too soon, the very top here becomes pale,
0:07:50 > 0:07:52it loses its colour,
0:07:52 > 0:07:56so, by all means loosen them, but turn them out just before.
0:07:58 > 0:08:01I think they look absolutely fantastic, Mary. Absolutely perfect.
0:08:01 > 0:08:03I can't wait to try one.
0:08:07 > 0:08:10That's delicious. It melts in the mouth.
0:08:11 > 0:08:15It's smooth, the texture is superb, the caramel is excellent.
0:08:15 > 0:08:17Not a bubble in sight. They're gorgeous.
0:08:17 > 0:08:20Now, a loaf with a bit of history.
0:08:20 > 0:08:24Doris Grant was a food writer who forgot to knead the dough
0:08:24 > 0:08:26in a wholemeal loaf she was baking.
0:08:26 > 0:08:28She thought it tasted better like that
0:08:28 > 0:08:30and was quicker and easier to make.
0:08:30 > 0:08:33It became known as the Doris Grant loaf,
0:08:33 > 0:08:38and was promoted during the war as a good way to feed families on rations.
0:08:38 > 0:08:42Let's see how Lorraine Pascale makes hers.
0:08:50 > 0:08:53Most people don't make bread at home because they just think,
0:08:53 > 0:08:55"Oh! Bread! Way too much faff!"
0:08:55 > 0:08:57But this bread, the Doris Grant loaf,
0:08:57 > 0:09:01has a really good short cut because it doesn't need to be kneaded.
0:09:01 > 0:09:06I'm going to start with my wholemeal bread flour, and I need 225 grams.
0:09:06 > 0:09:10Now, wholemeal flour is really good because it has this grain
0:09:10 > 0:09:13that gets left in the sieve, and this grain
0:09:13 > 0:09:16can be used to sprinkle over the bread when it bakes.
0:09:16 > 0:09:19It makes it look really pretty.
0:09:21 > 0:09:24Right, and I don't bother sieving my strong white bread flour.
0:09:24 > 0:09:26We need 225 grams of that.
0:09:28 > 0:09:32So, you might be thinking, why is she using white AND wholemeal flour?
0:09:32 > 0:09:36Because the Doris Grant loaf is a really healthy loaf,
0:09:36 > 0:09:38but if you use just wholemeal flour
0:09:38 > 0:09:40it will be really, really stodgy and heavy,
0:09:40 > 0:09:43so the white flour just helps to lighten it a bit.
0:09:43 > 0:09:47Seven grams of fast action dried yeast.
0:09:47 > 0:09:52The salt is one of the most important ingredients in bread.
0:09:52 > 0:09:55It can make the difference between a good loaf and a bad loaf.
0:09:55 > 0:10:01So I'm going to put in one teaspoon of salt, just table salt is fine.
0:10:01 > 0:10:04Then mix it all together and make a nice well.
0:10:04 > 0:10:07I'll add 300ml of water.
0:10:07 > 0:10:12Make sure it's warm because it helps the yeast work more quickly.
0:10:12 > 0:10:14I'm going to add a big tablespoon,
0:10:14 > 0:10:18a big squidge of honey to make it nice and sweet.
0:10:18 > 0:10:20You can use some brown sugar or even caster sugar
0:10:20 > 0:10:23just to sweeten the crumb slightly.
0:10:24 > 0:10:27This is quite a sticky dough.
0:10:27 > 0:10:29But, as I say, with bread the wetter the better.
0:10:31 > 0:10:34With a nice wet dough you'll get a lovely big rise
0:10:34 > 0:10:36and a nice soft crumb.
0:10:36 > 0:10:38So, it's all come together.
0:10:39 > 0:10:42So, a little bit of flour on my hands.
0:10:42 > 0:10:44I'll just take it out of the bowl.
0:10:44 > 0:10:48The extra flour will stop the ball from sticking to my hands.
0:10:48 > 0:10:49I'm not going to knead it,
0:10:49 > 0:10:51I'm just going to bring it all together
0:10:51 > 0:10:55and I fold the edges to the centre and squeeze it together
0:10:55 > 0:10:58and then rock it and you get a nice, soft top.
0:10:58 > 0:11:02Flip it over, put it around like that, make it a nice ball shape.
0:11:04 > 0:11:07And then straight onto the tin. You don't need any flour or grease.
0:11:07 > 0:11:10So, now the bread needs to rise.
0:11:10 > 0:11:14I find the best way to do that is to get some clingfilm
0:11:14 > 0:11:17and spray it with vegetable oil.
0:11:17 > 0:11:20It doesn't have to be anything fancy. This is fine.
0:11:21 > 0:11:24I know some people like to cover their bread with a damp tea towel,
0:11:24 > 0:11:27but I prefer clingfilm.
0:11:28 > 0:11:31Spraying vegetable oil on it will stop the dough
0:11:31 > 0:11:33from sticking to the clingfilm.
0:11:34 > 0:11:37So, now the bread needs to rise.
0:11:37 > 0:11:40And I find the best place for this to rise is on a chair
0:11:40 > 0:11:43next to a preheated oven, and the technical reason for that
0:11:43 > 0:11:46is that I don't have an airing cupboard.
0:11:52 > 0:11:56After about 30 minutes, when it's almost doubled in size,
0:11:56 > 0:12:00take the clingfilm off, slash the top of the bread with a sharp knife
0:12:00 > 0:12:02or you can use a blade.
0:12:03 > 0:12:06And then the bread gets brushed with milk.
0:12:07 > 0:12:11I like to sprinkle over the bran I saved from when I sieved the flour.
0:12:11 > 0:12:13Throw ten ice cubes in the bottom of the oven
0:12:13 > 0:12:15and they'll produce steam.
0:12:15 > 0:12:18This will make sure that the bread rises before the crust sets,
0:12:18 > 0:12:20so you get a lovely, big, puffy rise.
0:12:20 > 0:12:24The bread goes in an oven heated to 200 degrees
0:12:24 > 0:12:26for about 30 to 40 minutes.
0:12:31 > 0:12:34Oh! My patience is rewarded.
0:12:34 > 0:12:36I'll leave it to cool completely in the tin
0:12:36 > 0:12:40and then I am going to serve it with baked garlic and Camembert.
0:12:42 > 0:12:44We've got a cheese recipe right now,
0:12:44 > 0:12:47not using Camembert, but a cheese called Comte.
0:12:47 > 0:12:51Raymond Blanc uses it here in this cheese souffle,
0:12:51 > 0:12:55but not before he's taste-tested a few other possible options.
0:12:58 > 0:13:01For Raymond's next recipe, a special delivery.
0:13:02 > 0:13:05He needs the right cheese to make a souffle.
0:13:05 > 0:13:07Hello, Patricia.
0:13:07 > 0:13:09Patricia Michelson is a cheese connoisseur
0:13:09 > 0:13:13and owner of two award-winning cheese shops in London.
0:13:13 > 0:13:14There you go.
0:13:14 > 0:13:17She's got three cheeses in mind for Raymond's souffle.
0:13:17 > 0:13:19A serious amount of cheese.
0:13:20 > 0:13:21- That's for you.- Thank you.
0:13:21 > 0:13:23- That's...- Emmental.- Emmental.
0:13:23 > 0:13:26- Emmental.- It has the big holes, very dramatic.
0:13:28 > 0:13:30Very delicate though.
0:13:30 > 0:13:33In a souffle, that would be not strong enough.
0:13:33 > 0:13:34- So I'll leave that one out.- OK.
0:13:35 > 0:13:37Wine, no?
0:13:39 > 0:13:41Tom, are you asleep?
0:13:43 > 0:13:46It's for the Beaufort.
0:13:46 > 0:13:49Oh, it's got such a lovely smell.
0:13:49 > 0:13:51- Again, it's delicate. - Beautiful cheese, wonderful.
0:13:51 > 0:13:55It's also good for souffle because of its floral flavour.
0:13:55 > 0:13:57It's not too heavy.
0:13:57 > 0:14:00You are trying to tell me...
0:14:01 > 0:14:03- Trying to tell you how to cook! - Yes.
0:14:05 > 0:14:09But I want a strong souffle, so Beaufort, I put that on the side
0:14:09 > 0:14:11and let's taste the Comte.
0:14:11 > 0:14:13Oh, so perfect.
0:14:16 > 0:14:17I'm lucky, eh?
0:14:22 > 0:14:24- It's lovely, isn't it? - That's lovely.
0:14:24 > 0:14:25Voila.
0:14:25 > 0:14:28- To you. Thank you very much. - To you, and to our cheese.
0:14:28 > 0:14:30Now the day is perfect.
0:14:33 > 0:14:36Raymond has chosen a Comte from his native eastern France
0:14:36 > 0:14:39to make his classic cheese souffle.
0:14:42 > 0:14:46The Comte cheese souffle, I really have a huge affection for it
0:14:46 > 0:14:49because it was given to me quite regularly.
0:14:49 > 0:14:52People tell you, "Oh, souffle! Oh, mon Dieu! C'est terrible!
0:14:52 > 0:14:54"If you open the oven doors they'll collapse,
0:14:54 > 0:14:57"if you breathe they'll collapse." Of course not!
0:14:57 > 0:15:01They are so simple to make when you know what's happening.
0:15:01 > 0:15:03Start by preparing a dish.
0:15:03 > 0:15:05You just butter your dish.
0:15:05 > 0:15:08And the butter will help the rise of the souffle.
0:15:08 > 0:15:09Breadcrumbs.
0:15:11 > 0:15:14Look how beautifully they're coating, they are not too fine,
0:15:14 > 0:15:17I want to have texture, I want to bite into them.
0:15:19 > 0:15:20Tres bien.
0:15:20 > 0:15:22Then begin the souffle base.
0:15:22 > 0:15:24I want to simmer my milk here. Voila.
0:15:26 > 0:15:28The butter. In here we've got 50 grams.
0:15:28 > 0:15:32So I don't want to colour it, I just want to melt it down.
0:15:32 > 0:15:35And, of course, you have your friend here,
0:15:35 > 0:15:36very close to you,
0:15:36 > 0:15:39which is just perfect, the world is absolutely perfect.
0:15:45 > 0:15:48I don't normally cook like that in my kitchen,
0:15:48 > 0:15:51so it's a treat for me. It's a big treat.
0:15:53 > 0:15:57When the butter has melted, add flour and whisk until smooth.
0:15:57 > 0:15:59I want to give it a bit of colour,
0:15:59 > 0:16:02and a little bit of nutty flavour to my souffle, OK?
0:16:02 > 0:16:05And the flour will be nicely cooked and it is very digestible.
0:16:11 > 0:16:14Gradually add warm milk which has been simmering gently.
0:16:20 > 0:16:23That's it. You've got no lumps whatsoever.
0:16:23 > 0:16:27Then seasons with salt, pepper and a tablespoon of Dijon mustard.
0:16:29 > 0:16:30It works.
0:16:30 > 0:16:32A nice lump of mustard here.
0:16:38 > 0:16:42That's what you are looking for in terms of thickness, no?
0:16:42 > 0:16:45Next, add three egg yolks...
0:16:45 > 0:16:49That's obviously giving a richness to your base.
0:16:49 > 0:16:52- ..and 160 grams of Comte cheese. - Voila.
0:16:55 > 0:16:57So let the cheese melt very nicely.
0:16:57 > 0:17:00You can see how shiny it is. I love to see that.
0:17:02 > 0:17:06Now, put the lift into your souffle with six egg whites.
0:17:06 > 0:17:08Do you know what? I feel absolutely exhausted.
0:17:08 > 0:17:10I've cracked so many eggs.
0:17:10 > 0:17:12Lemon juice here.
0:17:12 > 0:17:14Whisk until they form soft peaks.
0:17:14 > 0:17:16I'm going to be muscle man.
0:17:17 > 0:17:19Again, I am so fit!
0:17:19 > 0:17:22An electric mixer is always an option.
0:17:25 > 0:17:27Now you can really beat them as long as you want to,
0:17:27 > 0:17:29so nothing can go wrong.
0:17:29 > 0:17:33Add a third of the egg whites to the warm base mixture.
0:17:33 > 0:17:36You mix very fast to lighten the base.
0:17:36 > 0:17:40The base must be warm, otherwise the mixture will go lumpy.
0:17:40 > 0:17:42Then fold in the rest of the egg whites.
0:17:42 > 0:17:44Go right from underneath.
0:17:46 > 0:17:49My souffle base is ready.
0:17:52 > 0:17:55Just a little bit of Comte on the top.
0:17:55 > 0:17:57Voila.
0:17:57 > 0:18:02So 180 degrees preheated oven and you cook the souffle for 20 minutes.
0:18:04 > 0:18:07While the souffle cooks, prepare a sauce.
0:18:07 > 0:18:09Voila.
0:18:09 > 0:18:11Boil double cream...
0:18:11 > 0:18:13add some Comte...
0:18:13 > 0:18:16So, of course, the more cheese you put in, the more it thickens,
0:18:16 > 0:18:19so be careful how much cheese you put in.
0:18:19 > 0:18:22..a pinch of cayenne pepper and a splash of Kirsch liqueur.
0:18:23 > 0:18:25It is cherry alcohol.
0:18:25 > 0:18:29Cherry goes so well with dessert, with cheese.
0:18:30 > 0:18:33So now this is beautifully rich and lovely.
0:18:37 > 0:18:38Lovely.
0:18:45 > 0:18:47THEY CHUCKLE
0:18:47 > 0:18:51You like your cheese, but you like your wine too, eh?
0:18:51 > 0:18:52I do. Sorry.
0:18:52 > 0:18:53Me too!
0:18:55 > 0:18:57Oh, isn't that perfect?
0:19:01 > 0:19:05So, for this there is no guilt, OK?
0:19:07 > 0:19:09Fabulous.
0:19:09 > 0:19:11- Merci, Patricia.- Thank you.
0:19:22 > 0:19:24Now, an unexpected garlic recipe
0:19:24 > 0:19:27because it's for a pudding rather than a main course.
0:19:27 > 0:19:29It sounds unusual,
0:19:29 > 0:19:32but if anyone can make it work, it's Clarissa Dickson Wright.
0:19:32 > 0:19:37I'm going to put everything into this food processor,
0:19:37 > 0:19:42so I've peeled a couple of cloves of garlic and...
0:19:44 > 0:19:46..they're going to go in.
0:19:46 > 0:19:48Along with my first short cut.
0:19:48 > 0:19:53This is ordinary fudge, and it's quite crumbly,
0:19:53 > 0:19:56so I'm just going to put it in the food processor,
0:19:56 > 0:19:57with the garlic.
0:20:00 > 0:20:02And some caster sugar.
0:20:04 > 0:20:07Don't worry that it's going to be too sweet, it's not.
0:20:07 > 0:20:10And I'm going to grind all this up together first.
0:20:15 > 0:20:16There we are.
0:20:16 > 0:20:19And when it's nice and breadcrumby, crack in an egg.
0:20:20 > 0:20:22Whiz that about a bit.
0:20:22 > 0:20:26And throw in another surprise ingredient, Cheshire cheese.
0:20:26 > 0:20:30Which is nice and crumbly and gives a bit more bulk.
0:20:30 > 0:20:33Two egg yolks
0:20:33 > 0:20:35and some cream and milk,
0:20:35 > 0:20:37and it has to be whole milk.
0:20:37 > 0:20:41I never bother with semi-skimmed milk, it tastes revolting.
0:20:43 > 0:20:45And that's the filling done.
0:20:45 > 0:20:48You can make garlic ice cream,
0:20:48 > 0:20:51which, in fact, they sell on the garlic farm,
0:20:51 > 0:20:54and we had at home,
0:20:54 > 0:20:59my mother had an old book from which she made,
0:20:59 > 0:21:03or she got the cook to make garlic sorbet.
0:21:03 > 0:21:06The cook came from Derbyshire.
0:21:06 > 0:21:08The cook was my role model.
0:21:08 > 0:21:13My mother was a slim, elegant woman who bought her clothes in Paris
0:21:13 > 0:21:16and the cook came from Derbyshire and weighed 20 stone.
0:21:16 > 0:21:18And she made the garlic sorbet.
0:21:18 > 0:21:21I can't say it was wonderful but there we were.
0:21:21 > 0:21:24I can, however, recommend this garlicky delight.
0:21:24 > 0:21:26Stage two is the tart itself.
0:21:26 > 0:21:31Now, here is a pastry case that I baked blind earlier.
0:21:31 > 0:21:34Mine had has ground almonds in it as well as flour,
0:21:34 > 0:21:37but any sweet shortcrust pastry will do.
0:21:37 > 0:21:40As far as the fruit goes, I am using three nectarines,
0:21:40 > 0:21:42but peaches or plums will do.
0:21:42 > 0:21:44I am just going to cut them in half.
0:21:48 > 0:21:50Just take the stone out.
0:21:53 > 0:21:58And then I'm just going to score them across.
0:22:00 > 0:22:01Just lightly.
0:22:01 > 0:22:03This will help them to cook through evenly
0:22:03 > 0:22:05and I think they look prettier.
0:22:05 > 0:22:09Then simply pop them into the tart, skin side up.
0:22:09 > 0:22:13And then I'm just going to pour this into the pastry case.
0:22:13 > 0:22:15Doesn't it look heavenly?
0:22:15 > 0:22:18Then put it into a hot oven for 20 to 25 minutes...
0:22:21 > 0:22:24..until it's cooked and golden and utterly delicious.
0:22:24 > 0:22:26Then leave it to cool
0:22:26 > 0:22:29and half an hour later you can cut yourself a slice.
0:22:31 > 0:22:34Look at that. How lovely.
0:22:38 > 0:22:40And what does it really taste like?
0:22:45 > 0:22:48The whole thing blends together impeccably.
0:22:48 > 0:22:52You can't taste cheese, you can't really taste the garlic,
0:22:52 > 0:22:55you just have this hint of something that you don't know what it is,
0:22:55 > 0:22:59and the juiciness of the nectarine makes the whole thing work.
0:22:59 > 0:23:02It is really nice. Really good.
0:23:02 > 0:23:05Now, after garlic and nectarines, we have got another pudding
0:23:05 > 0:23:09that features an unusual combination of ingredients.
0:23:09 > 0:23:11This is a cake from Nigel Slater,
0:23:11 > 0:23:13who's championing the versatility of vegetables
0:23:13 > 0:23:16by putting together chocolate and beetroot.
0:23:18 > 0:23:20By the time I get to the end of the week,
0:23:20 > 0:23:22I've worked up the appetite for something sweet.
0:23:24 > 0:23:26Even if at first glance it might not look like
0:23:26 > 0:23:28I've got the ingredients to do that,
0:23:28 > 0:23:32this recipe proves just how versatile an ingredient can be -
0:23:32 > 0:23:35if you're willing to try something different.
0:23:35 > 0:23:38These beetroot, I could pickle them,
0:23:38 > 0:23:41I could put them in a salad, but I fancy a cake.
0:23:43 > 0:23:47Before I get going with the cake, the beetroots need cooking.
0:23:48 > 0:23:51These little ones will need a good half hour.
0:23:55 > 0:23:57Most ingredients are incredibly versatile.
0:23:57 > 0:24:00It's just that we don't always think of every way
0:24:00 > 0:24:01that we can use something.
0:24:01 > 0:24:04If I'd have found some beetroot in my fridge a few years ago
0:24:04 > 0:24:08I'd have never dreamt of using them in a sweet recipe.
0:24:20 > 0:24:24Now, the beetroot is going to provide the moisture in the cake
0:24:24 > 0:24:28and I'm going to reduce it to pretty much a puree.
0:24:34 > 0:24:39And in a way this is, I suppose, inspired by the old carrot cake,
0:24:39 > 0:24:42and the fact that they are always so moist.
0:24:42 > 0:24:44I thought beetroot would work in a cake as well.
0:24:47 > 0:24:50I want this cake to be sumptuous and chocolaty,
0:24:50 > 0:24:53to make the beetroot really work in this recipe.
0:24:53 > 0:24:55I've got dark chocolate here.
0:24:55 > 0:25:00Beetroot's quite sweet, so a milk chocolate wouldn't really work.
0:25:03 > 0:25:06While the chocolate melts over a pan of hot water,
0:25:06 > 0:25:09now is the time to prepare the rest of the mix.
0:25:09 > 0:25:13Now, I need 135 grams of plain flour,
0:25:13 > 0:25:16a teaspoonful of baking powder,
0:25:16 > 0:25:23and then about three tablespoons of very dark, good quality cocoa.
0:25:23 > 0:25:26This is one of those occasions you do have to be a little bit accurate.
0:25:28 > 0:25:31Often when I make cakes I don't bother to sift the flour,
0:25:31 > 0:25:35but when there's three ingredients that need mixing together
0:25:35 > 0:25:37it's always worth doing,
0:25:37 > 0:25:41to remove the lumps and blend everything together beautifully.
0:25:44 > 0:25:47So when the chocolate has completely melted,
0:25:47 > 0:25:52pour in four tablespoons of very strong coffee.
0:25:52 > 0:25:54Espresso is ideal.
0:25:56 > 0:25:59I'm going to add 200 grams of butter.
0:25:59 > 0:26:01It's best to add it in small pieces.
0:26:08 > 0:26:12While the butter melts, separate five eggs.
0:26:13 > 0:26:15Lightly whisk the yolks.
0:26:17 > 0:26:20And whisk the whites until they're stiff and frothy.
0:26:23 > 0:26:27Add the caster sugar and gently fold in.
0:26:29 > 0:26:33Once the chocolate, butter and coffee is melted into a gorgeous goo,
0:26:33 > 0:26:36it's time to complete the marriage of ingredients.
0:26:37 > 0:26:39First the yolks.
0:26:39 > 0:26:41And then the beetroot goes in.
0:26:43 > 0:26:47And suddenly the whole thing, daft as it sounds, starts to make sense.
0:26:47 > 0:26:50You see the beetroot go in the dark chocolate
0:26:50 > 0:26:52and there's something very right about it.
0:26:52 > 0:26:55Then the egg whites and sugar.
0:26:56 > 0:27:00And this is the point to be thorough but gentle.
0:27:00 > 0:27:03You want all the egg white mixed into the cake mixture,
0:27:03 > 0:27:07but you don't want to do it so hard that you beat all the air out of it.
0:27:09 > 0:27:13And then, last of all, the cocoa, flour and baking powder.
0:27:14 > 0:27:16Being gentle really is the key.
0:27:18 > 0:27:21If you over-mix it, you'll end up with a chocolate pancake.
0:27:21 > 0:27:22If you don't mix it enough,
0:27:22 > 0:27:26you'll end up with lumps of flour in your cooked cake.
0:27:37 > 0:27:42And then that goes in the oven at 180 for about 40 or 45 minutes.
0:27:58 > 0:28:03Once it's cooked, let it stand for a minute or two before turning it out.
0:28:05 > 0:28:08So, just a little bit of cocoa on top.
0:28:09 > 0:28:13To serve this needs something light and creamy.
0:28:13 > 0:28:16A hearty dollop of whipped double cream.
0:28:18 > 0:28:21It's everything I want a chocolate cake to be,
0:28:21 > 0:28:24and it's certainly more than I ever expected a beetroot to be.
0:28:27 > 0:28:30It's a gorgeous alternative to the classic chocolate cake.
0:28:33 > 0:28:35I dare you to try it.
0:28:37 > 0:28:40We're moving on to a more conventional pudding now.
0:28:40 > 0:28:44It's a pavlova with the dream combination of raspberries and caramel.
0:28:44 > 0:28:48And as well as the great taste of those, the slow baking time
0:28:48 > 0:28:51is a real plus too, according to James Martin.
0:28:56 > 0:28:59I firmly believe cooking at home shouldn't be a chore,
0:28:59 > 0:29:01and what could be more pleasurable
0:29:01 > 0:29:04than making something totally indulgent,
0:29:04 > 0:29:07like a pavlova topped with chocolate, cream,
0:29:07 > 0:29:10caramel and berries - it's a killer combination
0:29:10 > 0:29:13that's always a winner at my house.
0:29:15 > 0:29:18Now, if there's one dessert that you have to create on a lazy day,
0:29:18 > 0:29:21that's a pavlova, or certainly meringue,
0:29:21 > 0:29:24because it's the length of time that it takes to cook in the oven
0:29:24 > 0:29:27which makes it so good and so worth waiting for.
0:29:27 > 0:29:29Making the meringue couldn't be simpler,
0:29:29 > 0:29:32I just whiz up some egg whites for five minutes
0:29:32 > 0:29:34before gradually adding caster sugar.
0:29:34 > 0:29:37Now the actual recipes for meringue don't actually vary
0:29:37 > 0:29:40in terms of the quantity of sugar to egg white.
0:29:40 > 0:29:45It's always generally about 50 grams of sugar per egg white.
0:29:45 > 0:29:47But it's how you actually add that sugar which makes a difference
0:29:47 > 0:29:49to the finished meringue.
0:29:49 > 0:29:52You could use an Italian meringue which is the sugar boiled
0:29:52 > 0:29:54in a pan with a little bit of water,
0:29:54 > 0:29:56which generally it's called a cooked meringue.
0:29:56 > 0:29:58It's great for things like baked Alaska,
0:29:58 > 0:30:01where you don't actually cook it for very long in the oven,
0:30:01 > 0:30:04or there's cold meringue, which is what I'm going to do now -
0:30:04 > 0:30:07the classic way of adding sugar to the egg whites.
0:30:07 > 0:30:10Make sure they're actually firmly whipped.
0:30:10 > 0:30:13You can see that. It almost holds itself, really.
0:30:13 > 0:30:17What you do is keep mixing it and we add our sugar.
0:30:19 > 0:30:21Meringues are actually quite forgiving really.
0:30:21 > 0:30:24A lot of people think they're delicate, like souffle.
0:30:27 > 0:30:30And now, for some magic, I add a tablespoon each
0:30:30 > 0:30:32of white wine vinegar and cornflour,
0:30:32 > 0:30:36which will make the meringue nice and crisp on the outside
0:30:36 > 0:30:39but give it the chewy inside that I'm looking for.
0:30:42 > 0:30:44That's your finished meringue.
0:30:44 > 0:30:47I'm going to transform this into a pavlova, that famous dish
0:30:47 > 0:30:51that originates, or is said to originate from New Zealand.
0:30:51 > 0:30:54If you speak to any Australian,
0:30:54 > 0:30:57they would like to say that they invented it as well.
0:30:57 > 0:30:59Either way it was basically invented
0:30:59 > 0:31:02for a Russian ballerina in about the 1920s.
0:31:02 > 0:31:05It's a fantastic dish that has been around for such a long time.
0:31:05 > 0:31:07A quick tip really, whenever you're making meringue,
0:31:07 > 0:31:10whether a small meringue or a large meringue like this,
0:31:10 > 0:31:12particularly if you've got a fan oven,
0:31:12 > 0:31:15is to pop a little bit of meringue on the tray
0:31:15 > 0:31:18and allow your little non-stick mat to stick to it,
0:31:18 > 0:31:21otherwise, particularly if you make small meringues,
0:31:21 > 0:31:23you're going to end up with what looks like the lottery balls
0:31:23 > 0:31:25going round in a fan oven.
0:31:25 > 0:31:31So just a little bit on the tray just to stick it and then really,
0:31:31 > 0:31:34with pavlova you can be as fancy as you want, you can pipe this out
0:31:34 > 0:31:35if you wish, but...
0:31:36 > 0:31:40..it saves on washing up if you just do this.
0:31:40 > 0:31:41You just get a nice little spatula...
0:31:43 > 0:31:47..and just spread this down, almost like a little nest really.
0:31:47 > 0:31:49You don't need to be too precise with this.
0:31:50 > 0:31:53And what we do now is just pop this in the oven.
0:31:53 > 0:31:57I like cooking the meringue on a really low heat for two to three hours
0:31:57 > 0:32:00which gives me plenty of time to do what I want
0:32:00 > 0:32:02before starting on the filling.
0:32:04 > 0:32:08First I need to melt some white chocolate in a bain marie over a low heat.
0:32:08 > 0:32:10Now, the filling, I'm going to go to France for this
0:32:10 > 0:32:13and fill it with what they call a creme legere.
0:32:13 > 0:32:15It's just really fantastic.
0:32:15 > 0:32:17It's a mixture of cream and custard.
0:32:17 > 0:32:20It's nice and simple, tastes fantastic.
0:32:22 > 0:32:26I whip the cream up to a firm peak before adding the custard.
0:32:30 > 0:32:32That sort of texture,
0:32:32 > 0:32:36and this would be the classic sort of filling with a chocolate eclair.
0:32:36 > 0:32:40You can get away with it using this bought-in custard.
0:32:47 > 0:32:49This is a lovely, rich cream.
0:32:51 > 0:32:52It tastes delicious.
0:32:53 > 0:32:55That white chocolate's about there.
0:32:58 > 0:33:00As you all know, I've got a bit of a sweet tooth...
0:33:02 > 0:33:05..and meringues are one of these things I love to cook at home
0:33:05 > 0:33:08because you can put it in the oven and kind of forget about it really.
0:33:08 > 0:33:11It can go in there for about three hours, it can go in there overnight
0:33:11 > 0:33:13if you reduce the temperature down.
0:33:13 > 0:33:16It's such a simple little dish to make.
0:33:17 > 0:33:19And throw it on.
0:33:19 > 0:33:22Now, as well as adding flavour, it's actually doing a job,
0:33:22 > 0:33:24this white chocolate, because
0:33:24 > 0:33:29it's protecting the meringue from the cream,
0:33:29 > 0:33:31or acting like a little barrier,
0:33:31 > 0:33:33so if you're doing this for a dinner party,
0:33:33 > 0:33:35then this is the perfect way
0:33:35 > 0:33:38of making sure the pavlova will last,
0:33:38 > 0:33:41particularly if you're going to make it and put it in the fridge.
0:33:43 > 0:33:46Now I'm going to finish this off with a bit of caramel,
0:33:46 > 0:33:49and it's so easy to make, you get that by just adding caster sugar,
0:33:49 > 0:33:53clean caster sugar, no bits of tea or coffee stains in the bottom,
0:33:53 > 0:33:56clean caster sugar, into a dry pan.
0:33:56 > 0:33:59The key to this sugar really is not to stir it,
0:33:59 > 0:34:01but to make sure that it's all dissolved.
0:34:01 > 0:34:03Keep your eye on it
0:34:03 > 0:34:05cos it will burn really, really quickly.
0:34:05 > 0:34:09You don't want it to burn, otherwise it ends up being really bitter.
0:34:09 > 0:34:12Now, pavlova has never been designed
0:34:12 > 0:34:14for people who were health-conscious.
0:34:16 > 0:34:18You just chuck it in.
0:34:18 > 0:34:20The more the better.
0:34:20 > 0:34:23I'm going to use fresh raspberries because I love them.
0:34:23 > 0:34:27I grow them in the garden, can't get enough of them.
0:34:27 > 0:34:29Just pile it all on.
0:34:29 > 0:34:31What I'm going to do is take this caramel now,
0:34:31 > 0:34:34while it's still hot, because you can't do this when it's cold,
0:34:34 > 0:34:37and just sprinkle this over the top.
0:34:37 > 0:34:40Be very careful with this because it's boiling hot.
0:34:42 > 0:34:45But the whole point about this is it's going to add texture to it as well.
0:34:47 > 0:34:51As it cools, you get that lovely caramel crunch.
0:34:51 > 0:34:54Now, whatever you do, whatever's left in this pan,
0:34:54 > 0:34:56do not pour it down the sink,
0:34:56 > 0:34:59otherwise you're going to need a plumber, all right?
0:34:59 > 0:35:01All you do with this, to remove the caramel from here,
0:35:01 > 0:35:04is just take a little bit of water...
0:35:05 > 0:35:07..back on the heat,
0:35:07 > 0:35:11gently simmer this for about two or three minutes,
0:35:11 > 0:35:13and then it will naturally dissolve into that water,
0:35:13 > 0:35:15and you've got a clean pan.
0:35:15 > 0:35:17Now, normally at this point I would dive in
0:35:17 > 0:35:21and tell you how good it is, but when I make something this good,
0:35:21 > 0:35:23don't take my word for it, take the crew's.
0:35:23 > 0:35:25Come on, guys, dive into this.
0:35:30 > 0:35:32We've reached our final bake now,
0:35:32 > 0:35:36and it's combining two themes that have already come up today.
0:35:36 > 0:35:39We've had vegetable in a cake from Nigel Slater,
0:35:39 > 0:35:43and a Doris Grant loaf that was popularised during the war.
0:35:43 > 0:35:46Now, the Hairy Bikers bring us a cake
0:35:46 > 0:35:49with a vegetable that was another triumph of rationing.
0:35:49 > 0:35:51It is, of course, the carrot cake.
0:35:53 > 0:35:56- This one is a belting, banging, carrot cake.- It is.
0:35:56 > 0:36:00Now, it's our take on a classic wartime recipe,
0:36:00 > 0:36:02and we've just moderned it up a bit.
0:36:02 > 0:36:04We've improved it, we've perfected it
0:36:04 > 0:36:06and we've dragged the carrot cake into the 21st century.
0:36:06 > 0:36:08Where it belongs!
0:36:08 > 0:36:10Oh, bring on the carrot!
0:36:12 > 0:36:15Oh, this one is a luxurious, indulgent carrot cake,
0:36:15 > 0:36:19one people could only have dreamt of in the days of rationing.
0:36:21 > 0:36:24It's a very interesting history, the carrot cake.
0:36:24 > 0:36:27Medieval people, when sugar was scarce, would use carrot,
0:36:27 > 0:36:30caramelise the carrots as a sweetmeat,
0:36:30 > 0:36:34and we used to make carrot puddings in the 17th and 18th centuries.
0:36:34 > 0:36:36It fell out of fashion, but in World War II,
0:36:36 > 0:36:39because we were all skint, and we needed something else,
0:36:39 > 0:36:41we kind of rediscovered carrots,
0:36:41 > 0:36:43and we made carrot cake.
0:36:43 > 0:36:46Since then it's never been out of fashion.
0:36:48 > 0:36:51First, in a bowl, mix 200 grams of self-raising flour
0:36:51 > 0:36:53with pecan nuts and sultanas.
0:36:53 > 0:36:57And get to work peeling and grating the stars of the show.
0:37:00 > 0:37:03- Didn't carrots used to be purple? - They did.
0:37:03 > 0:37:07But these ones, and the ones that we know today, are orange,
0:37:07 > 0:37:09and for a very good reason.
0:37:09 > 0:37:14In the 17th-century Dutch growers grew this breed of carrot
0:37:14 > 0:37:17as a homage to William of Orange, you know,
0:37:17 > 0:37:19orange, carrots, carrots, orange.
0:37:19 > 0:37:23I'm not entirely sure what William of Orange would have thought of it, you know?
0:37:23 > 0:37:24He probably thought it was GRATE!
0:37:27 > 0:37:31To the flour, fruit and nut mix, add half a teaspoon of bicarb,
0:37:31 > 0:37:35one teaspoon of baking powder, a teaspoon of ground cinnamon,
0:37:35 > 0:37:38a pinch of salt, and half a grated nutmeg.
0:37:39 > 0:37:42And to this, something that would have been rare in the war,
0:37:42 > 0:37:45the grated zest of half an orange.
0:37:45 > 0:37:47- Do you not know there's a war on? - Shurrup!
0:37:49 > 0:37:52Oh, uncle Jack has just come back from Burma
0:37:52 > 0:37:54with an orange in his sock.
0:37:54 > 0:37:56God love him.
0:37:56 > 0:37:58Lastly, with clean hands, combine...
0:37:59 > 0:38:01It's a lovely smell, isn't it?
0:38:01 > 0:38:04- Smell that, Kingy.- Oh, yes!
0:38:04 > 0:38:06- Lush, isn't it?- Lovely. Really nice.
0:38:06 > 0:38:09Zest, every day's a party when you're making carrot cake.
0:38:11 > 0:38:13I know it's times of austerity,
0:38:13 > 0:38:15but there's a lot to be said...
0:38:15 > 0:38:17for a food processor.
0:38:22 > 0:38:24When you've finally grated your carrots,
0:38:24 > 0:38:27beat three eggs in a bowl with some Demerara sugar.
0:38:30 > 0:38:32This isn't a wartime recipe for carrot cake,
0:38:32 > 0:38:35it's a modern recipe, and like a lot of modern cakes
0:38:35 > 0:38:38we're using vegetable oil as the fat in the cake.
0:38:38 > 0:38:40There's no butter or margarine, it's vegetable oil,
0:38:40 > 0:38:44and vegetable oil does give you a lovely, lovely moist cake.
0:38:45 > 0:38:49Mix the oil in well and add the 200 grams of carrot.
0:38:49 > 0:38:51Whisk until well combined.
0:38:53 > 0:38:55- Are you ready?- Ready.
0:38:55 > 0:38:58- Bit at a time? - A steady stream, see how we get on.
0:39:00 > 0:39:02It smells fantastic.
0:39:04 > 0:39:09- It is a lovely, lovely consistency.- Oh, yeah.
0:39:12 > 0:39:14Pour the mixture into a greased square cake tin,
0:39:14 > 0:39:17lined with baking parchment to stop it sticking.
0:39:17 > 0:39:21Did you ever think that such a humble vegetable
0:39:21 > 0:39:24- could actually be so attractive?- No.
0:39:24 > 0:39:25You wait until you taste this.
0:39:25 > 0:39:28And that, once you've patted it down and evened it out,
0:39:28 > 0:39:31is your carrot cake, ready for the oven.
0:39:34 > 0:39:37Now, just pop that into a preheated oven,
0:39:37 > 0:39:42about 180 degrees Celsius, for about 30 to 35 minutes.
0:39:42 > 0:39:45- Time for a cup of tea. - And a lick of your spoon, ooh!
0:39:45 > 0:39:47Where's the bowl?
0:39:55 > 0:39:57- The colour's good.- Isn't it?
0:39:57 > 0:40:00But is it cooked? Take one skewer.
0:40:00 > 0:40:02- Yes.- Insert to cake.- Yes.
0:40:02 > 0:40:05- Skewer comes out clean.- Clean.
0:40:05 > 0:40:07We're safe, the cake's cooked.
0:40:07 > 0:40:09Now, we need that to cool.
0:40:09 > 0:40:12But we have got a little job to do while that cools.
0:40:12 > 0:40:14- We're not going to just leave it like that.- No.
0:40:14 > 0:40:17I mean, that's a wartime cake and we're in a time of plenty.
0:40:17 > 0:40:20We're going to do this most wonderful kind of cheesecake
0:40:20 > 0:40:23- buttercream pecan top. - Add a little zest to it.
0:40:23 > 0:40:27It's everything, it's nutty, it's cheesy.
0:40:27 > 0:40:29A bit like us!
0:40:29 > 0:40:32- Very cheesy and a little bit greasy. - Yes.- Yes, it's just great.
0:40:34 > 0:40:37Whack 100 grams of icing sugar and 100 grams of softened,
0:40:37 > 0:40:40unsalted butter into your bowl, and mash them together.
0:40:40 > 0:40:44Then squeeze an orange so the juice is ready to add to the mix.
0:40:44 > 0:40:47When you make a buttercream icing, you always add some kind of liquid
0:40:47 > 0:40:50because it stops it floating off like it is doing.
0:40:50 > 0:40:52You can smell it already, can't you?
0:40:55 > 0:40:57This is coming lovely.
0:40:57 > 0:41:01I know it's cheating, but, you know, Auntie's got a friend
0:41:01 > 0:41:03who's a farmer so he sent her some cream cheese.
0:41:03 > 0:41:05That goes in too.
0:41:08 > 0:41:12Now, you can tell we're cooking a modern twist
0:41:12 > 0:41:15on a wartime classic because the amount of butter that we've just
0:41:15 > 0:41:18put in would be the equivalent of about a fortnight's ration.
0:41:18 > 0:41:21Well, to make up for that, we'll use the zest of the orange
0:41:21 > 0:41:24we just squeezed, we won't waste anything.
0:41:25 > 0:41:27Orange goes with carrot.
0:41:27 > 0:41:30- Carrot and orange soup.- Oh, yeah.
0:41:33 > 0:41:35Won't that be hard to keep your fingers out of?
0:41:36 > 0:41:38Now, that's quite sloppy.
0:41:38 > 0:41:41In an ideal world we'd put that in the fridge for half an hour
0:41:41 > 0:41:44before we used it, but it's not ideal and we're greedy,
0:41:44 > 0:41:46- so we're going to go for it. - We are.
0:41:49 > 0:41:51Oh! Sorry I couldn't resist.
0:41:52 > 0:41:54Right.
0:41:54 > 0:41:56Put the licked fork to one side.
0:41:56 > 0:41:58SI CHUCKLES
0:42:00 > 0:42:02Once your cake has cooled down,
0:42:02 > 0:42:05spread the luscious buttercream icing all over the top.
0:42:07 > 0:42:10And the key to a good carrot cake is not to be frugal with the topping.
0:42:10 > 0:42:13- Shall we go rustic and ruck it up or...- Oh, yeah.
0:42:22 > 0:42:24Oh, yes. Lovely.
0:42:26 > 0:42:28Now that looks great.
0:42:31 > 0:42:35Decorate the top with pecan nuts or whatever type you fancy,
0:42:35 > 0:42:37and job done.
0:42:38 > 0:42:41Do you know, Si, looking at that, it's hard to believe
0:42:41 > 0:42:44that carrot cakes fell out of fashion for nearly 200 years.
0:42:44 > 0:42:46You know, it may be only a small positive,
0:42:46 > 0:42:50but I'm very pleased that the war brought this back into our psyche.
0:42:50 > 0:42:53Well, I think our carrot cake, it's a victory on all fronts.
0:43:01 > 0:43:04I hope you've seen lots to inspire and excite you,
0:43:04 > 0:43:07and do join me again for more fantastic baking next time.
0:43:07 > 0:43:10Bye.