0:00:02 > 0:00:04The wonderful smell of bread just out of the oven,
0:00:04 > 0:00:06the perfect piecrust,
0:00:06 > 0:00:07the 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 > 0:00:16We've got something for all the senses here
0:00:16 > 0:00:19as we celebrate some of the Best Bakes Ever.
0:00:41 > 0:00:45We've got some fantastic bakes coming up for you today.
0:00:45 > 0:00:48The Hairy Bikers make a savoury Basque chicken pie.
0:00:48 > 0:00:51All the colours of an Iberian sunset.
0:00:51 > 0:00:54There's a very tasty malt loaf from Paul Hollywood
0:00:54 > 0:00:57and a recipe you'll never want to throw away -
0:00:57 > 0:00:59Nigel Slater's compost crumble.
0:00:59 > 0:01:04This is one of those really easy desserts. It's a matter of minutes.
0:01:04 > 0:01:08For afters, Rachel Khoo has some wonderful grapefruit meringues...
0:01:08 > 0:01:14Wow. Look at that meringue. And that will look beautiful on our tartlets.
0:01:15 > 0:01:17..Raymond Blanc shows us how to make beautiful
0:01:17 > 0:01:19pistachio and sorbet souffles,
0:01:19 > 0:01:22and there are two blackberry dishes,
0:01:22 > 0:01:24a cheesecake from Glynn Purnell
0:01:24 > 0:01:28and apple and blackberry millefeuille from James Martin.
0:01:29 > 0:01:31But we start today with two different takes
0:01:31 > 0:01:34on the best way to make puff pastry.
0:01:34 > 0:01:38First, Lorraine Pascale shows us a recipe for a puff pastry tart
0:01:38 > 0:01:41that can be used with a sweet or savoury filling.
0:01:41 > 0:01:45She's using it to make a tomato tarte tatin.
0:01:45 > 0:01:49Right, hob on, really high heat.
0:01:49 > 0:01:50Pop the tomatoes in there.
0:01:53 > 0:01:57And then really good extra virgin olive oil, about two tablespoons.
0:01:59 > 0:02:01A good pinch of sea salt...
0:02:04 > 0:02:05..a few twists of black pepper.
0:02:09 > 0:02:14And a good squidge of honey to make it nice and sweet.
0:02:15 > 0:02:17And breadcrumbs.
0:02:19 > 0:02:21So these only need about two minutes in the pan
0:02:21 > 0:02:23and you don't need to turn them over,
0:02:23 > 0:02:25because I'm going to put some pastry over the top
0:02:25 > 0:02:27and put the whole thing in the oven.
0:02:29 > 0:02:34Most of the time, I just buy ready-made pastry
0:02:34 > 0:02:38but, now and again, I make it myself
0:02:38 > 0:02:40and I actually find it really rather rewarding.
0:02:43 > 0:02:44So, puff.
0:02:44 > 0:02:47Let me give you the scoop on how I made it.
0:02:47 > 0:02:50First you make a dough with 245g of plain flour.
0:02:50 > 0:02:56Add half a teaspoon of salt and 40g of chilled butter cut into cubes.
0:02:56 > 0:03:00The secret with most pastry is to keep everything very cold.
0:03:00 > 0:03:02Rub the butter into the flour
0:03:02 > 0:03:05and when the mixture looks like fine breadcrumbs,
0:03:05 > 0:03:09make a well in the centre and pour in 130ml of cold water.
0:03:10 > 0:03:14Mix it all together with a knife,
0:03:14 > 0:03:18bring the dough together with your hands and squidge it into a ball.
0:03:18 > 0:03:22Then wrap it in clingfilm and chill it in the fridge for 25 minutes.
0:03:24 > 0:03:27Now, step two is all about adding the puff.
0:03:30 > 0:03:33Get your chilled dough and roll it out at a little.
0:03:33 > 0:03:35Then score a large cross in the middle,
0:03:35 > 0:03:38cutting no more than halfway through the bottom.
0:03:38 > 0:03:42Lift all four corners from the middle of the cross,
0:03:42 > 0:03:44then pull them up and out.
0:03:45 > 0:03:51Put 210g of butter, softened this time, in the centre of the cross.
0:03:51 > 0:03:55Then fold all four corners back into the centre
0:03:55 > 0:03:59so they're overlapping and so the butter is all nicely enclosed.
0:03:59 > 0:04:04I know, I know, this recipe is very long-winded but the end is near.
0:04:04 > 0:04:07Step three - rolling and folding.
0:04:08 > 0:04:12Roll the pastry out away from you on a well-floured surface
0:04:12 > 0:04:16to a rectangle roughly three times as long as it is wide.
0:04:16 > 0:04:19Take the short edge nearest to you and fold it up a third,
0:04:19 > 0:04:22then take the top edge and fold it down a third.
0:04:22 > 0:04:26Turn the dough 90 degrees and then repeat the rolling and folding.
0:04:27 > 0:04:30Then give it one more roll and fold,
0:04:30 > 0:04:32chill it down one more time,
0:04:32 > 0:04:35then roll it into the shape of the tarte tatin tin
0:04:35 > 0:04:37and chill it down again.
0:04:38 > 0:04:40So, that's puff pastry.
0:04:43 > 0:04:44Now for the topping.
0:04:44 > 0:04:49I'll just turn my tomatoes off and I've got my puff circle here
0:04:49 > 0:04:53and just put it on top of the tomatoes
0:04:53 > 0:04:56and ease it gently down the sides
0:04:56 > 0:05:00so that it's covering the tomatoes completely and they're all encased.
0:05:00 > 0:05:02I'll use my brush actually.
0:05:02 > 0:05:04Push it down. The pan is still a bit hot.
0:05:07 > 0:05:09There, perfect.
0:05:10 > 0:05:14And then eggwash. One egg whisked up, nothing fancy.
0:05:16 > 0:05:19This gives it a really good shine.
0:05:19 > 0:05:22Perfect. So this is going to go into the oven
0:05:22 > 0:05:26for 15 minutes at 200 degrees and then it will be done.
0:05:38 > 0:05:42Oh, look at that. See how much that's puffed?
0:05:42 > 0:05:45You can see the little layers there.
0:05:45 > 0:05:48That's just how it's supposed to look.
0:05:48 > 0:05:49Now watch this.
0:05:51 > 0:05:52Put it down there.
0:05:52 > 0:05:57It's got to be turned upside down, so I put a plate over the top
0:05:57 > 0:05:58and I always do it over the sink
0:05:58 > 0:06:01just in case there's lots of tomato juice.
0:06:02 > 0:06:04Flip it upside down.
0:06:13 > 0:06:16Oh, look at that.
0:06:16 > 0:06:18Isn't it gorgeous?
0:06:18 > 0:06:20Great. Now the garnish.
0:06:26 > 0:06:33I always feel this needs nothing more than some fresh basil and mint.
0:06:33 > 0:06:35Right, I'm taking this straight to the table.
0:06:35 > 0:06:38Lorraine made that puff pastry herself.
0:06:38 > 0:06:41Some chefs say there's nothing wrong with using the bought variety
0:06:41 > 0:06:44and we'll be seeing lots of their recipes in this series
0:06:44 > 0:06:47but sometimes it is worth making your own
0:06:47 > 0:06:52and James Martin is next with his blackberry and apple millefeuille.
0:06:52 > 0:06:55It's now time to put the rough puff I prepared earlier to good use.
0:06:55 > 0:06:59A blackberry and apple millefeuille is a bit decadent for midweek
0:06:59 > 0:07:03but make the effort and you'll win any popularity contest going.
0:07:03 > 0:07:07And this is SO simple to make if you've got your own puff pastry.
0:07:08 > 0:07:09Now cooled and rested,
0:07:09 > 0:07:12our rough puff can be rolled out into even sheets.
0:07:14 > 0:07:18About 2-3mm thick.
0:07:18 > 0:07:21I'm going to cut this into three equal oblongs
0:07:21 > 0:07:24and those three oblongs are going to create our layers
0:07:24 > 0:07:26of our millefeuille.
0:07:26 > 0:07:32Instead of using eggwash, I'm going to use this - icing sugar.
0:07:32 > 0:07:35A thick dusting of icing sugar gives the pastry
0:07:35 > 0:07:37a rich caramel glaze when cooked.
0:07:40 > 0:07:44Stick the pastry into the oven for 15 minutes at about 220 degrees.
0:07:46 > 0:07:49Now for the apple and blackberry filling.
0:07:49 > 0:07:51I'm going to grab a little bit of butter
0:07:51 > 0:07:54and those people who are health-conscious,
0:07:54 > 0:07:57you've probably not seen the amount of butter in the puff pastry,
0:07:57 > 0:07:59and you're certainly not about to see the amount of cream
0:07:59 > 0:08:01that I'm about to put in as well
0:08:01 > 0:08:03but you do need the butter to fire it off to start with.
0:08:03 > 0:08:08So, throw in the butter and then in with the apples.
0:08:10 > 0:08:13'I love Bramley apples. Their sharpness combines brilliantly
0:08:13 > 0:08:17'with the sweetness of the filling and the richness of the cream.'
0:08:17 > 0:08:19And when I actually used to speak to my grandmother about apples
0:08:19 > 0:08:22and when we used to produce our own in the little orchard
0:08:22 > 0:08:26that we had, most apples, including the eating apples,
0:08:26 > 0:08:31used to be that sharp and it's only as our palate has changed
0:08:31 > 0:08:34over the years do we like them much sweeter.
0:08:34 > 0:08:38But when you taste apples like that, they really do taste fantastic.
0:08:38 > 0:08:41After that, cook for a minute or two, add a splash of water
0:08:41 > 0:08:44and get it back on the heat. Add vanilla and blackberries
0:08:44 > 0:08:47and stew for a further five to six minutes.
0:08:52 > 0:08:56Now, you want to stew this down so the lumps are starting
0:08:56 > 0:08:58to collapse a little bit, not too much
0:08:58 > 0:09:01cos it's good to have a bit of texture there.
0:09:01 > 0:09:04Then we can allow this to go cold,
0:09:04 > 0:09:07and just to speed this up a bit, you can pop it in the fridge.
0:09:09 > 0:09:10Now whip up some cream.
0:09:10 > 0:09:14By the time you've done that, the pastry should have cooked perfectly.
0:09:14 > 0:09:17What we need to do is leave that to cool for about 10-15 minutes
0:09:17 > 0:09:19and then assemble it.
0:09:22 > 0:09:27Now, I know this isn't superfast but what it is
0:09:27 > 0:09:31is a dish that's full of flavour and it's really worth the wait.
0:09:36 > 0:09:39And puff pastry this good means that I've actually got twice as much
0:09:39 > 0:09:44as I need and we just top it off with the remaining bit of pastry.
0:09:47 > 0:09:51And when you combine cream, fruit and puff pastry,
0:09:51 > 0:09:54you just know that it's going to taste great.
0:09:58 > 0:10:00It's not the healthiest dish in the world.
0:10:02 > 0:10:04Who gives a damn?
0:10:04 > 0:10:05It tastes great.
0:10:07 > 0:10:11OK, more pastry now and something hot and a bit spicy.
0:10:11 > 0:10:14The Hairy Bikers are looking at food from Spain,
0:10:14 > 0:10:17up in the northern part of the country, near the border with France.
0:10:17 > 0:10:21Typically, the food there features lots of paprika and chorizo sausage
0:10:21 > 0:10:25and the boys' beautiful chicken pie is no exception.
0:10:30 > 0:10:33Well, we never had the best of the weather in the Basque country
0:10:33 > 0:10:36- but are we downhearted? - We are certainly not, David!
0:10:36 > 0:10:39Well, we have left the Basque Country and now we're Asturias.
0:10:39 > 0:10:44Yes, it's where the mountains meet the sea in a rugged melange.
0:10:44 > 0:10:46- A rugged melange?- A rugged melange.
0:10:46 > 0:10:48A rugged melange, we'll have you know.
0:10:48 > 0:10:51But we've brought a little piece of the Basque Country
0:10:51 > 0:10:52with us to Asturias.
0:10:52 > 0:10:55And the reason for that is that we love the Basque Country.
0:10:55 > 0:10:59We love the food, we love the people and we love the hats,
0:10:59 > 0:11:04which is why we're just about to do a cookery with our hats on.
0:11:04 > 0:11:07But anyway, the Basque chicken pie...
0:11:07 > 0:11:10- No, leave it, I love it!- Aw!
0:11:10 > 0:11:11First in, olive oil.
0:11:11 > 0:11:14- Do you know what I love about this dish, Kingy?- What's that, mate?
0:11:14 > 0:11:16It's colourful and when food has colour,
0:11:16 > 0:11:19it means it has more vitamins and it's better for you
0:11:19 > 0:11:21and it's full of taste as well.
0:11:21 > 0:11:23Here, hold on, that's not necessarily true.
0:11:23 > 0:11:25M&M's, they're not healthy.
0:11:25 > 0:11:26But that's artificial colouring.
0:11:26 > 0:11:28This is natural. This is what God gave us.
0:11:28 > 0:11:31Stick your onion in the pan. Sweat it down.
0:11:31 > 0:11:34And coincidentally the colours of the vegetables
0:11:34 > 0:11:37that go in to the piperade are the colours of the Basque flag.
0:11:37 > 0:11:40TRUMPETS TOOT FANFARE
0:11:40 > 0:11:42Piperade is an essential of Basque cuisine,
0:11:42 > 0:11:46simply a saute of onions, peppers and tomatoes.
0:11:46 > 0:11:49Now, while Dave's chopping the colours of his Basque flag,
0:11:49 > 0:11:54these are chicken thighs, boned, chopped and skinned.
0:11:54 > 0:11:58We put them into a bag because it's that old trick again.
0:11:58 > 0:12:03We season it with some salt, a good pinch of pepper,
0:12:03 > 0:12:06and to thicken the sauce, don't forget,
0:12:06 > 0:12:10what we need is about a tablespoon of flour.
0:12:10 > 0:12:14And about two teaspoons full of smoked paprika.
0:12:15 > 0:12:19'Christopher Columbus is credited by many for bringing back paprika
0:12:19 > 0:12:21'from his second trip to the New World.'
0:12:21 > 0:12:26'Like much of Europe, the Spanish love their paprika or pimenton,
0:12:26 > 0:12:30'but the Spanish variety is slightly less spicy and more smoky.'
0:12:30 > 0:12:32'Like the French with a baguette,
0:12:32 > 0:12:34'the Spanish take their paprika really seriously.
0:12:34 > 0:12:38'The quality is controlled by law.'
0:12:38 > 0:12:41There we are, look at that. How lovely is that?
0:12:41 > 0:12:43Smoked paprika is a fantastic product
0:12:43 > 0:12:46because it not only colours and flavours the dish with paprika,
0:12:46 > 0:12:49the smokiness will give the pie, the chicken or whatever you do,
0:12:49 > 0:12:51a wonderful barbecued flavour.
0:12:51 > 0:12:54There's one red pepper, one green pepper.
0:12:54 > 0:12:57We pop those into the onion and start to sweat the whole lot down.
0:12:58 > 0:13:02This is a robust rustic pie so to go with the chicken,
0:13:02 > 0:13:04we're also using chunks of chorizo.
0:13:05 > 0:13:09'And guess what, chorizo is full of paprika as well.
0:13:09 > 0:13:12'It's tasty, it's meaty and we love it.'
0:13:12 > 0:13:13The onions are translucent,
0:13:13 > 0:13:15the peppers have started to change colour,
0:13:15 > 0:13:20so we need to flavour that with four sprigs of thyme and two bay leaves.
0:13:27 > 0:13:30To pump up the flavour even more, we're adding fresh garlic
0:13:30 > 0:13:33but only once everything else has started cooking.
0:13:33 > 0:13:36The less you cook the garlic, the stronger it will taste.
0:13:37 > 0:13:41- Oh, man, the smell of it is fantastic!- It is, isn't it?
0:13:41 > 0:13:44- Absolutely fantastic. Let's get them tomatoes in, mate.- Yep!
0:13:46 > 0:13:50Now, I've got ahead with these tomatoes.
0:13:50 > 0:13:52What we've done is, they need to be peeled.
0:13:52 > 0:13:56To peel them, you score them just across the base,
0:13:56 > 0:14:00blanch them for about 30 seconds, plunge them into cold water
0:14:00 > 0:14:02cos you don't want boiled tomatoes,
0:14:02 > 0:14:05then the skin will pop off as easy as this.
0:14:11 > 0:14:14Do you know what's nice about this? It's a really economical dish.
0:14:14 > 0:14:19It's one way of making four chicken thighs feed the family.
0:14:19 > 0:14:23Right, while the filling is doing, the pastry.
0:14:23 > 0:14:24Flour.
0:14:24 > 0:14:27To that, one teaspoon of baking powder,
0:14:27 > 0:14:32just to give it a bit of lift and a teaspoon of salt.
0:14:32 > 0:14:34So the baking powder, what'll happen
0:14:34 > 0:14:37is that it will thicken the crust on it
0:14:37 > 0:14:40because it'll rise slightly and give it some texture
0:14:40 > 0:14:41and a little bit of a bite.
0:14:41 > 0:14:46Now, to the dry goods we've got some butter. This is a short pastry.
0:14:46 > 0:14:49You just pop the butter in and rub it till it goes to crumbs.
0:14:53 > 0:14:56And to make it even richer, one egg yolk.
0:14:56 > 0:15:00Now, to finally make the pastry, we add water until it becomes pastry.
0:15:00 > 0:15:04We are not going to be too pedantic about how much water to put in.
0:15:04 > 0:15:06Just kind of put enough in until it holds together
0:15:06 > 0:15:08to make a bowl of pastry.
0:15:08 > 0:15:12- He's not wrong!- It's not rocket science!- No, it's not.
0:15:12 > 0:15:14Now, you could use this pastry as it is,
0:15:14 > 0:15:16but it's going to be easier to handle
0:15:16 > 0:15:18if you let the pastry rest for a while.
0:15:18 > 0:15:20About half an hour.
0:15:21 > 0:15:23Lovely.
0:15:25 > 0:15:27Now, this filling needs to cool.
0:15:27 > 0:15:30If we try and put pastry on top of that, it's going to disintegrate
0:15:30 > 0:15:33with the heat because obviously the butter is going to melt.
0:15:33 > 0:15:34So just let that chill.
0:15:36 > 0:15:40The Basque piperade is in loads of other recipes too.
0:15:40 > 0:15:42Another favourite pie features it,
0:15:42 > 0:15:45along with leftover chicken topped with mashed potato.
0:15:45 > 0:15:47A bit like our shepherds pie,
0:15:47 > 0:15:50but still with plenty of the Spanish flavour we love.
0:15:53 > 0:15:55- Nice, that. - That's a good chicken, that.
0:15:55 > 0:15:57And there is its little egg.
0:16:02 > 0:16:06Just pop that into an oven and bake it until the pastry is golden
0:16:06 > 0:16:09because, remember, the filling is already cooked.
0:16:14 > 0:16:19- Three.- Five.- Five?! Can't you count or what?- Four then.- That was three.
0:16:19 > 0:16:22Come on, then, let's see you do better. See if you can beat four.
0:16:22 > 0:16:24- One, two, three.- Three.
0:16:26 > 0:16:28- Two!- That was never two!
0:16:28 > 0:16:29THEY LAUGH
0:16:31 > 0:16:34- Come on, Frank Spencer! - Look at this. Look at this.
0:16:34 > 0:16:36- IMPERSONATES FRANK SPENCER: - Ooh, Betty!
0:16:38 > 0:16:42One, two, three, four, five, six, seven, eight! That was genius!
0:16:42 > 0:16:45Let's get this pie out of the oven, Dave.
0:16:45 > 0:16:47Yes. Look at that.
0:16:52 > 0:16:53Fill it up.
0:16:53 > 0:16:56All the colours of an Iberian sunset.
0:16:57 > 0:17:01Oh, yeah. Nice. The chorizo is lovely.
0:17:02 > 0:17:05That paprika goes through it really nicely, doesn't it?
0:17:09 > 0:17:13It's tasty, it's colourful and it's just a little bit rugged.
0:17:13 > 0:17:14Yeah.
0:17:15 > 0:17:17Thanks, boys.
0:17:17 > 0:17:21Now, let's join Glynn Purnell, who has today's second blackberry recipe.
0:17:21 > 0:17:25A beautiful looking baked blackberry cheesecake.
0:17:26 > 0:17:29Normally, I would use a typical soft foreign cheese,
0:17:29 > 0:17:32But today I've got a fantastic Yorkshire, West Yorkshire,
0:17:32 > 0:17:35British cheese which is pretty unusual, really.
0:17:35 > 0:17:37So I'm really excited about making this.
0:17:37 > 0:17:40I thought this one would be a perfect recipe to showcase
0:17:40 > 0:17:43how fantastic and brilliant British cheese is.
0:17:43 > 0:17:46The first step is the biscuit base.
0:17:46 > 0:17:48Normally, you'd use digestive biscuits which I've got now.
0:17:48 > 0:17:51If you've got broken biscuits in the bottom of the tin,
0:17:51 > 0:17:52you can always throw them in as well.
0:17:52 > 0:17:56The odd ginger biscuit, the odd cookie that's lost its way.
0:17:57 > 0:18:00Blitz together the biscuits with melted butter.
0:18:00 > 0:18:02I use salted butter to cut through the sweetness
0:18:02 > 0:18:04of that real cheesy topping.
0:18:08 > 0:18:10Tip into a loose-bottom tin, press it down firmly
0:18:10 > 0:18:13and then whack it in the fridge to set.
0:18:16 > 0:18:19Stage two is the fruit topping.
0:18:19 > 0:18:22We just want to basically get the blackberries in with a bit of sugar
0:18:22 > 0:18:25and crush as much of the juice out as possible.
0:18:26 > 0:18:29Some people call it coulis but I like to just call it a juice really.
0:18:29 > 0:18:31I think coulis is a bit too posh.
0:18:31 > 0:18:33And then we will pass that off
0:18:33 > 0:18:36and get rid of all those little bits that get stuck in your teeth...
0:18:36 > 0:18:38I've got some now actually.
0:18:39 > 0:18:42It should make an absolutely stunning pudding.
0:18:45 > 0:18:49Leave it to cool and get on with the main event.
0:18:49 > 0:18:52The sweet cheese filling.
0:18:53 > 0:18:55So we've got this lovely West Yorkshire cream,
0:18:55 > 0:18:58British cream cheese, which people probably haven't seen before
0:18:58 > 0:19:00but we make it and it's fantastic.
0:19:00 > 0:19:02It's got a slight acidic smell
0:19:02 > 0:19:04which is going to go really nice with the blackberries
0:19:04 > 0:19:09and we have a really nice vanilla pod which we are going to split.
0:19:09 > 0:19:11It's going to flavour our cheesecake.
0:19:11 > 0:19:12And here's a top tip -
0:19:12 > 0:19:16before you split it, run your knife over it a couple of times
0:19:16 > 0:19:19to loosen up all those lovely little black seeds.
0:19:19 > 0:19:24You just want to scrape as much of that out as possible.
0:19:27 > 0:19:31You can also save these and use them in your sugar.
0:19:31 > 0:19:33Next, get the cream cheese into a mixer
0:19:33 > 0:19:35with those precious vanilla seeds.
0:19:38 > 0:19:42Then add three eggs and some cream that have been whisked together.
0:19:45 > 0:19:48And then, finally, beat in some flour and sugar.
0:19:52 > 0:19:55So once you've mixed it, you might have to run your paddle through it.
0:19:55 > 0:19:58If you over-beat it, it will be too thin
0:19:58 > 0:20:00and it will take too long to cook.
0:20:00 > 0:20:02Don't ask me why. It just doesn't.
0:20:03 > 0:20:06Then simply pour the cheesy mixture on to the biscuit base.
0:20:09 > 0:20:12And drizzle on the cooled blackberry juice.
0:20:13 > 0:20:16I am making like a feathered effect with the puree,
0:20:16 > 0:20:19which is a little bit retro, but I think it's quite a classical recipe,
0:20:19 > 0:20:21like a baked cheesecake,
0:20:21 > 0:20:24so it's quite nice to keep that sort of theme really.
0:20:27 > 0:20:30I'm going to pop this in the oven for around about 45 minutes,
0:20:30 > 0:20:32but not too hot.
0:20:32 > 0:20:34You don't want it overcooking at the sides.
0:20:34 > 0:20:37We want it to cook really gently all the way through.
0:20:38 > 0:20:41And in the middle we want a little wibble-wobble.
0:20:41 > 0:20:44I'm serving my cheesecake with sharp, zingy blackberries
0:20:44 > 0:20:46and crunchy honeycomb, dusted with black pepper.
0:20:46 > 0:20:48Just give it a...
0:20:51 > 0:20:54Smash it into shards of peppery sugariness.
0:20:57 > 0:20:59I'm going to cut up some of the blackberries.
0:20:59 > 0:21:02We will leave some of them whole, some of them mushed down a bit.
0:21:02 > 0:21:04And, again, you always have to nick one.
0:21:08 > 0:21:11Whack a bit of that in there.
0:21:11 > 0:21:12Give it a little stir up.
0:21:15 > 0:21:18And after 45 minutes, your cheesecake is done.
0:21:18 > 0:21:21So it's exactly what we are looking for.
0:21:21 > 0:21:24Look, we've got that fantastic little wibble-wobble.
0:21:25 > 0:21:29Now for the hardest part - leaving it to cool before diving in.
0:21:32 > 0:21:35So this is the moment of truth to see whether it's set.
0:21:35 > 0:21:38We need to run a knife around the outside.
0:21:38 > 0:21:40SOFT CRUNCHING
0:21:40 > 0:21:43You can hear that crunchiness of the biscuit on the bottom.
0:21:46 > 0:21:49There we go.
0:21:49 > 0:21:52We're going to serve it with the blackberries and the honeycomb
0:21:52 > 0:21:55and that should give the dish even more texture
0:21:55 > 0:21:58and a little bit of spice with the black pepper.
0:22:01 > 0:22:05So there we have it. My baked blackberry cheesecake.
0:22:10 > 0:22:15Didn't that look wonderful? Ideal for a nice indulgent teatime.
0:22:15 > 0:22:16As is our next recipe.
0:22:16 > 0:22:20It's from Paul Hollywood and he's baking a malt loaf
0:22:20 > 0:22:23that can also be transformed into a perfect pudding.
0:22:29 > 0:22:30I'm going to make a malt loaf,
0:22:30 > 0:22:32which is actually one of my son's favourites.
0:22:32 > 0:22:35It's strange, cos it's quite an adult taste, actually.
0:22:35 > 0:22:37We're going to start with malt.
0:22:37 > 0:22:40This is a beautiful flavour.
0:22:40 > 0:22:45It's very, very strong. It's like a cross between a caramel and treacle.
0:22:45 > 0:22:47A couple of tablespoons of the malt extract.
0:22:49 > 0:22:53Closely followed by two tablespoons of black treacle.
0:22:53 > 0:22:57Using a hot spoon will help.
0:22:57 > 0:23:02And then we have a tablespoon of brown sugar.
0:23:02 > 0:23:05That will give you a beautiful caramel feel to the loaf.
0:23:05 > 0:23:0925 grams of butter. Now, all this goes on the heat.
0:23:11 > 0:23:13While the butter mixture melts,
0:23:13 > 0:23:15blend together the other ingredients.
0:23:15 > 0:23:20Strong white and wholemeal flours plus, of course, a bit of yeast.
0:23:20 > 0:23:24In here, my butter, which is all melted together.
0:23:24 > 0:23:27You've got to leave that to cool because
0:23:27 > 0:23:30if you put a hot mixture on this, it will kill the yeast instantly.
0:23:31 > 0:23:34Sultanas. That's all my ingredients ready.
0:23:37 > 0:23:40The mixture has cooled for about 20 minutes
0:23:40 > 0:23:43and the smell as the dark, warm liquid hits the bowl
0:23:43 > 0:23:47is really lovely - malty and rich.
0:23:48 > 0:23:50Now I'm going to add my water.
0:23:53 > 0:23:57I'm going to get a bit of a spoon in there to turn this mixture together.
0:24:01 > 0:24:05Now start using your hand in there, folding it into the middle.
0:24:05 > 0:24:06You end up with...
0:24:08 > 0:24:10..that.
0:24:10 > 0:24:12It's like magic, isn't it? Does that scare you?
0:24:12 > 0:24:14You think, "I'll never be able to do that,"
0:24:14 > 0:24:15but it's actually quite simple to do.
0:24:15 > 0:24:18This is a slightly different technique.
0:24:18 > 0:24:21If you pat and just pour into the middle
0:24:21 > 0:24:25and what is happening now, because you are giving it some aggression,
0:24:25 > 0:24:28the moisture from those sultanas are beginning to release.
0:24:33 > 0:24:36It is therefore a good idea to use a little bit of extra flour
0:24:36 > 0:24:39to stop the dough sticking to the work surface.
0:24:43 > 0:24:46One thing I crave is actually being alone making bread.
0:24:46 > 0:24:50For me, it's a very personal thing, making bread.
0:24:50 > 0:24:53You get a huge amount of satisfaction seeing a loaf
0:24:53 > 0:24:55come out of the oven that you have made.
0:24:58 > 0:24:59I'm happy with that.
0:24:59 > 0:25:02It's quite smooth, it's got a bit of elasticity in it now.
0:25:02 > 0:25:04Halve it.
0:25:06 > 0:25:07Fold over the ends.
0:25:09 > 0:25:12Into the tin, knuckles in, flatten it down.
0:25:12 > 0:25:14These have got yeast in.
0:25:14 > 0:25:15Therefore they need to grow,
0:25:15 > 0:25:18so you need to leave them alone and let nature do its work.
0:25:20 > 0:25:24After about 90 minutes' proving, it's set for the oven.
0:25:26 > 0:25:29190 degrees for 40 minutes.
0:25:29 > 0:25:33It will be a lovely golden colour when it comes out.
0:25:33 > 0:25:35Oh, yes.
0:25:35 > 0:25:37There we are.
0:25:39 > 0:25:41They smell lovely.
0:25:42 > 0:25:47Now, one of the things which makes this even more indulgent is honey.
0:25:47 > 0:25:52While it's warm, just drizzle over the top and leave it to soak in.
0:25:53 > 0:25:56For a little bit of tea in the afternoon,
0:25:56 > 0:25:58with a little bit of butter,
0:25:58 > 0:26:01you will thoroughly enjoy a great malted loaf.
0:26:04 > 0:26:06As great as this is sliced and buttered,
0:26:06 > 0:26:08if you've got some left over,
0:26:08 > 0:26:12you can transform it into a rich, satisfying dessert.
0:26:15 > 0:26:17First, make fresh custard.
0:26:17 > 0:26:19Milk and cream.
0:26:19 > 0:26:23Or if you're feeling posh, it's a bit like a creme anglaise.
0:26:23 > 0:26:26For this recipe and others in the series,
0:26:26 > 0:26:29you can visit the BBC food website.
0:26:29 > 0:26:31Two teaspoons of cinnamon.
0:26:32 > 0:26:36While that is gently heating, beat together caster sugar and eggs.
0:26:37 > 0:26:40Then gradually whisk in the warm milk and cream mix.
0:26:43 > 0:26:46The smell when you break into it is lovely.
0:26:46 > 0:26:49It reminds me of my nan's house. She loved malt loaf.
0:26:49 > 0:26:51We used to go round there when I was a kid growing up.
0:26:51 > 0:26:54Spread each slice with butter and marmalade.
0:26:56 > 0:26:59Add a layer of sultanas.
0:26:59 > 0:27:02Let the custard soak in for a few minutes.
0:27:02 > 0:27:06Then, for crunch, sprinkle with demerara sugar.
0:27:06 > 0:27:07That will then be baked.
0:27:10 > 0:27:12Gorgeous.
0:27:12 > 0:27:14Serve with creme fraiche and orange zest.
0:27:16 > 0:27:20This is a really comforting, warming pudding.
0:27:20 > 0:27:23One that shows just how versatile bread is.
0:27:24 > 0:27:26Another pudding now.
0:27:26 > 0:27:28In fact, it's a version of one of the simplest
0:27:28 > 0:27:30and most popular ones around.
0:27:30 > 0:27:34Here's Nigel Slater using up lots of leftovers
0:27:34 > 0:27:36in what he calls a compost crumble.
0:27:44 > 0:27:46You know, I eat a lot of fruit.
0:27:48 > 0:27:51What I buy and put in the fruit bowl, I always go for the best ones
0:27:51 > 0:27:53first and then I am left with ones that need using up.
0:27:53 > 0:27:56I never quite know what to do with them.
0:27:56 > 0:27:59But if I get it right and match one fruit to another,
0:27:59 > 0:28:00I can put them all in one dish.
0:28:04 > 0:28:06Today, I think I'm going to make a crumble.
0:28:08 > 0:28:11It's just one of those instantly gratifying recipes
0:28:11 > 0:28:14where something wonderful happens in the pan
0:28:14 > 0:28:16with virtually no effort at all.
0:28:19 > 0:28:21I've got pears and I've got an apple
0:28:21 > 0:28:24and some odd bits and pieces that I haven't eaten.
0:28:25 > 0:28:27And I'm going to put them into the pan
0:28:27 > 0:28:30with a little bit of lemon juice.
0:28:30 > 0:28:32And a wee bit of sugar.
0:28:32 > 0:28:33And just soften them first.
0:28:33 > 0:28:36Let all those juices get flowing.
0:28:37 > 0:28:42Then they end up really soft and juicy underneath the crisp crust.
0:28:42 > 0:28:45Even if you've got some underripe fruit, throw it in.
0:28:45 > 0:28:50A little bit of heat and sugar is all it takes to make good.
0:28:53 > 0:28:57If you've got some soft fruits, some blueberries, some raspberries
0:28:57 > 0:29:00and blackberries, they can go in as well.
0:29:00 > 0:29:02I don't think it works with tropical fruits.
0:29:02 > 0:29:05Maybe the odd banana, but pineapple, mango, don't.
0:29:07 > 0:29:10There is some lemon juice in there and just to draw out
0:29:10 > 0:29:13all of those juices, I'm going to put a little bit of sugar in.
0:29:15 > 0:29:17Now for my crisp crust.
0:29:17 > 0:29:21200 grams of plain flour and about 100 grams of butter.
0:29:21 > 0:29:25You can rub the butter into the flour in seconds
0:29:25 > 0:29:27with a food processor.
0:29:27 > 0:29:29It's that moment when you get your hands in there
0:29:29 > 0:29:32and you feel the soft flour and you feel the cold butter
0:29:32 > 0:29:35and you realise why you cook and what is so wonderful about it.
0:29:36 > 0:29:39As much as I love a simple crumble crust,
0:29:39 > 0:29:43I also like it when it's got lots of different textures going on.
0:29:44 > 0:29:47So when I go to the cupboard I think of what will work.
0:29:47 > 0:29:51So a few big oats, they are rolled oats.
0:29:51 > 0:29:53I've got some pumpkin seeds.
0:29:53 > 0:29:55Sunflower would be really good too.
0:29:58 > 0:30:00I've got a few flaked almonds here.
0:30:02 > 0:30:06Some sesame. I am just after things of different sizes.
0:30:06 > 0:30:11Different textures. It just makes the crust more interesting.
0:30:12 > 0:30:14And then some sugar.
0:30:14 > 0:30:17I don't add too much sugar to my crumble,
0:30:17 > 0:30:20because the fruit is quite sweet as it is.
0:30:22 > 0:30:24I am using demerara, but caster will do.
0:30:27 > 0:30:30So what I've got is a very rich crust here
0:30:30 > 0:30:32with all that butter and sugar.
0:30:33 > 0:30:35But it's also got all the seeds and nuts in it.
0:30:40 > 0:30:44Now, delicious as that is, I've got a banana to use up as well.
0:30:44 > 0:30:49Everybody likes their bananas at a different level of ripeness.
0:30:50 > 0:30:53But, for me, once they get a little bit too ripe,
0:30:53 > 0:30:55they get a little bit sickly,
0:30:55 > 0:30:57and that's when they end up in the kitchen.
0:30:58 > 0:31:00I always like to add something
0:31:00 > 0:31:03that will feel like a little surprise underneath the crumble.
0:31:05 > 0:31:10This is one of those really easy desserts. It's a matter of minutes.
0:31:10 > 0:31:13You make it in one dish so there is not a lot of washing up.
0:31:14 > 0:31:17I've never known anybody who didn't just tuck in.
0:31:19 > 0:31:22And then that goes in the oven.
0:31:22 > 0:31:25About 180, 200 for about half an hour.
0:31:27 > 0:31:30This is going to be a real treat for the weekend
0:31:30 > 0:31:33and a conscience-clearing dish that just helps me out.
0:31:42 > 0:31:45I'll be honest, if I hadn't have used that fruit in this,
0:31:45 > 0:31:48it might have ended up on the compost.
0:31:51 > 0:31:52So this...
0:31:54 > 0:31:57..is actually what I call my compost crumble.
0:31:57 > 0:31:59The only thing THAT needs...
0:32:00 > 0:32:02..is a little bit of sour cream.
0:32:14 > 0:32:17This is everything I want a one-pan recipe to be.
0:32:18 > 0:32:21And do you know what? That's a delicious end to the week.
0:32:21 > 0:32:25I'm not sure about that name, compost crumble,
0:32:25 > 0:32:27but the recipe looks wonderful.
0:32:27 > 0:32:30Now, we've just got enough time to show you two more puddings.
0:32:30 > 0:32:33The first is from Raymond Blanc -
0:32:33 > 0:32:35a pistachio and sorbet souffle.
0:32:35 > 0:32:39For many people, a souffle seems like one of those dishes
0:32:39 > 0:32:41that's just too tricky even to try.
0:32:41 > 0:32:43Well, Raymond would like to set you right.
0:32:49 > 0:32:52There is some kind of myth about souffle.
0:32:52 > 0:32:53That they are delicate,
0:32:53 > 0:32:55they are the prima donnas of the baking world.
0:32:55 > 0:32:57That it's impossible to succeed.
0:32:57 > 0:33:00That, if you open the oven door, it will collapse.
0:33:00 > 0:33:02If you breathe, it will collapse.
0:33:02 > 0:33:04No. Go on breathing, open the oven doors.
0:33:04 > 0:33:09I will show you simple techniques to make you a perfect souffle.
0:33:09 > 0:33:10Three elements in a souffle -
0:33:10 > 0:33:13the base, the flavour, the lifting part.
0:33:13 > 0:33:16To start, warm milk in a pan.
0:33:16 > 0:33:19- Add sugar and vanilla puree.- Voila.
0:33:19 > 0:33:22The next step of the base is to create a simple creme patissiere,
0:33:22 > 0:33:25which is essentially a creamy custard.
0:33:25 > 0:33:28I put my egg yolk, sugar, 50 grams,
0:33:28 > 0:33:30and I've got a whisk here.
0:33:33 > 0:33:34I've got 10 grams of flour.
0:33:36 > 0:33:38And I've got 10 grams of arrowroot.
0:33:38 > 0:33:41The reason I use arrowroot or cornflour is the starch,
0:33:41 > 0:33:42which it is much finer.
0:33:42 > 0:33:46It makes the creme patissiere much silkier.
0:33:46 > 0:33:48OK, tres bien. My milk is boiling.
0:33:48 > 0:33:51So you pour it in a little bit. Then you mix.
0:33:51 > 0:33:54Don't put it all. That is why you get the lumps.
0:33:54 > 0:33:57Just a tiny bit to dilute it, to mix it nicely
0:33:57 > 0:33:59and then now I can add the rest of my milk.
0:34:01 > 0:34:02Tres bien.
0:34:07 > 0:34:11Thicken the mix over the heat, whisking constantly.
0:34:13 > 0:34:15Voila!
0:34:15 > 0:34:18A little bit of sugar. So you need 10 grams of pistachio paste.
0:34:18 > 0:34:21Pistachio paste is made by simply blending
0:34:21 > 0:34:24equal measures of toasted pistachios with marzipan.
0:34:24 > 0:34:26Voila! So now you do your mix.
0:34:29 > 0:34:32That is your base. Quite thick. Not runny.
0:34:32 > 0:34:35That is so important because when you bake your souffle,
0:34:35 > 0:34:38that will thicken the wall of the egg white
0:34:38 > 0:34:42to make it much more viscous and much more delicious.
0:34:42 > 0:34:44And much more strong.
0:34:44 > 0:34:46Next, egg whites for lift.
0:34:49 > 0:34:51Add a squeeze of lemon and whisk.
0:34:54 > 0:34:58Slowly, add the sugar and continue whisking
0:34:58 > 0:35:01until the egg whites start to stiffen.
0:35:01 > 0:35:04I take a third...
0:35:04 > 0:35:07to lighten the base. Perfect. Voila.
0:35:07 > 0:35:10Gently fold in the rest of the egg whites.
0:35:10 > 0:35:14This will keep in the air that makes the souffle rise, as it expands.
0:35:14 > 0:35:16Voila.
0:35:16 > 0:35:19Dust pre-buttered ramekins with grated dark chocolate to
0:35:19 > 0:35:23prevent the souffle mixture sticking to the dish and allowing it to rise.
0:35:23 > 0:35:27So now we are ready to fill up our souffle.
0:35:31 > 0:35:33And I have a little trick.
0:35:33 > 0:35:37I'm going to entrap chocolate sorbet inside my souffle.
0:35:37 > 0:35:39Place that right in the middle here.
0:35:42 > 0:35:47And I find it cleaner... Clean flavours. Clean, sharp, lovely.
0:35:47 > 0:35:48Tres bien.
0:35:51 > 0:35:55Use your thumbnail to push the mixture away from the side.
0:35:55 > 0:35:57This will help the souffle rise straight.
0:35:57 > 0:36:01Dust with icing sugar to give a caramelised crust and add texture.
0:36:03 > 0:36:05Sinking souffles are notorious,
0:36:05 > 0:36:08but this tip will give a perfect rise every time.
0:36:08 > 0:36:10At this stage of the recipe,
0:36:10 > 0:36:13the souffles can be frozen for a day or two.
0:36:13 > 0:36:14When ready to bake,
0:36:14 > 0:36:17microwave for five seconds first to soften the centre.
0:36:17 > 0:36:20So imagine the consequences.
0:36:20 > 0:36:23You are with your friends, you've had a lovely party.
0:36:23 > 0:36:27You stand up and you tell them, and you make sure they listen,
0:36:27 > 0:36:30"Gentlemen, ladies, my dear friends, my loved ones,
0:36:30 > 0:36:33"I'm going to do my souffle."
0:36:33 > 0:36:35And you just walk out.
0:36:37 > 0:36:40Then, you come back triumphantly ten minutes after
0:36:40 > 0:36:42with your perfectly raised souffle.
0:36:42 > 0:36:44What a triumph.
0:36:44 > 0:36:46Then you get a serious reputation.
0:36:49 > 0:36:52Then, you just... Voila.
0:36:52 > 0:36:54So preheat your oven at 180 degrees.
0:36:54 > 0:36:57It will take exactly 12 minutes.
0:36:57 > 0:37:00Placing the ramekins on a preheated tray
0:37:00 > 0:37:03will give them instant heat and help them rise.
0:37:03 > 0:37:05Voila. Bon chance, mes enfants.
0:37:09 > 0:37:11A good souffle should be barely cooked in the middle.
0:37:15 > 0:37:16Just warm.
0:37:16 > 0:37:22That's lovely. That is also a wonderful illustration of baking.
0:37:22 > 0:37:26It has got all the magic that you would wish for. It's all there.
0:37:26 > 0:37:29The crust, the colouring, the wonderful melting quality,
0:37:29 > 0:37:34then the surprise of that perfect sorbet, cooling you down. Fantastic.
0:37:34 > 0:37:36You've got it all.
0:37:40 > 0:37:42Very nice.
0:37:44 > 0:37:47It's like art with Raymond sometimes, isn't it?
0:37:47 > 0:37:51Now, another French recipe and it's a great one to finish with.
0:37:51 > 0:37:54This is Rachel Khoo's Little Paris Kitchen,
0:37:54 > 0:37:57where she's baking some puddings that even sound good.
0:37:57 > 0:37:58They're called...
0:38:06 > 0:38:07I have the perfect recipe
0:38:07 > 0:38:11to recreate that Parisienne patisserie experience at home,
0:38:11 > 0:38:15a grapefruit and pepper meringue tartlet.
0:38:15 > 0:38:17Start off by zesting my grapefruit.
0:38:18 > 0:38:20This is for the grapefruit curd,
0:38:20 > 0:38:23which will sit in the base of the tart.
0:38:23 > 0:38:26Ah, beautiful smell from the grapefruit!
0:38:26 > 0:38:29It's a bit like aromatherapy. Great way to start the morning.
0:38:31 > 0:38:32Cut it in half.
0:38:32 > 0:38:37Give it a good squeeze and pour 90ml of juice into a pan.
0:38:37 > 0:38:38I need one egg.
0:38:41 > 0:38:42And one egg yolk.
0:38:45 > 0:38:48To your mix, add 100 grams of plain sugar,
0:38:48 > 0:38:50a tablespoon of cornflour and a pinch of salt,
0:38:50 > 0:38:52then get it on the hob.
0:38:55 > 0:38:59You just want to whisk constantly until it thickens up.
0:38:59 > 0:39:03It's almost there. All right, it's bubbled.
0:39:03 > 0:39:08Switch off the heat, add 50 grams of cubed soft butter.
0:39:08 > 0:39:11That looks like it's done. I'm going to pour it into my bowl.
0:39:13 > 0:39:15It's got a great consistency,
0:39:15 > 0:39:19but you do need to chill it a little bit cos it will set.
0:39:19 > 0:39:22In the fridge it goes, just to chill.
0:39:22 > 0:39:25Filling done, next task, the base for the tarts
0:39:25 > 0:39:28and, for that, I've already prepared a Breton biscuit mix.
0:39:28 > 0:39:31The recipe is on my BBC webpage.
0:39:31 > 0:39:34And what you do is this kind of snail shape first.
0:39:34 > 0:39:37So you go out, all the way in.
0:39:37 > 0:39:40OK, and then the ring around the outside.
0:39:40 > 0:39:42Makes you want a little dip in the middle
0:39:42 > 0:39:43to put your curd in the middle.
0:39:43 > 0:39:46They go in the oven for about 12-15 minutes.
0:39:48 > 0:39:50Next up, the meringue topping.
0:39:50 > 0:39:52Get a pan with 100 grams of sugar
0:39:52 > 0:39:56and 40ml of water to make a hot syrup.
0:39:56 > 0:39:58Here comes the science part.
0:39:58 > 0:40:01I have my thermometer here and I'm going to put it in.
0:40:01 > 0:40:04I need to get 118 degrees Celsius
0:40:04 > 0:40:06because if it's not hot enough,
0:40:06 > 0:40:08your meringue's not going to be stiff enough.
0:40:08 > 0:40:11If it's too hot, then your meringue's too stiff
0:40:11 > 0:40:14and you're not going to get a nice finish on your meringue.
0:40:14 > 0:40:18So 118 degrees Celsius is the perfect temperature.
0:40:18 > 0:40:21I'm going to put my egg whites in my mixing bowl.
0:40:23 > 0:40:25Add a pinch of salt.
0:40:25 > 0:40:27OK, so, we're not far off.
0:40:27 > 0:40:30We're at 107 degrees Celsius and it's starting to bubble.
0:40:34 > 0:40:35Come on!
0:40:35 > 0:40:38118, OK. Let's take that out.
0:40:38 > 0:40:41And then you want to pour it along the side of the bowl
0:40:41 > 0:40:44because if you don't pour it along the side,
0:40:44 > 0:40:46you pour it on the whisk and that makes spun sugar.
0:40:47 > 0:40:51I'm going to go look in the oven. I think the biscuits are done.
0:40:51 > 0:40:53Let's have a look.
0:40:54 > 0:40:57Yay! They look perfect.
0:40:57 > 0:41:00I'm going to add a little bit of black pepper to my meringue.
0:41:00 > 0:41:02The spiciness from the black pepper
0:41:02 > 0:41:05works really well with the acidity of the grapefruit.
0:41:06 > 0:41:10That looks perfect. I'm going to turn it off.
0:41:10 > 0:41:12Ah.
0:41:12 > 0:41:14Wow! Look at that meringue.
0:41:19 > 0:41:22And that will look beautiful on our tartlets.
0:41:22 > 0:41:25OK, I just need to get my grapefruit curd out of the fridge
0:41:25 > 0:41:27cos that's been cooling down.
0:41:29 > 0:41:31Just add a couple of tablespoons in.
0:41:31 > 0:41:34If you don't have time to make the filling,
0:41:34 > 0:41:37you could cheat a little and buy some lemon curd from a shop.
0:41:37 > 0:41:39OK, meringue time.
0:41:44 > 0:41:45Look at that.
0:41:45 > 0:41:47Just put on top.
0:41:54 > 0:41:56OK, you will need a blowtorch.
0:41:56 > 0:42:00And not any old blowtorch. I have a very big blowtorch.
0:42:02 > 0:42:04Lightly brush the meringue.
0:42:04 > 0:42:08This will caramelise it and add a little crispness.
0:42:08 > 0:42:12And that's it. All that's left to do is to eat them.
0:42:14 > 0:42:16Let's have a little look inside.
0:42:17 > 0:42:21So, when you cut in, you've got a little surprise.
0:42:21 > 0:42:23Isn't that stunning?
0:42:33 > 0:42:36Well, Rachel has set the bar pretty high with that recipe.
0:42:36 > 0:42:37It may need a bit of practice,
0:42:37 > 0:42:41but it's definitely one of the Best Bakes Ever.
0:42:41 > 0:42:42We're out of time now,
0:42:42 > 0:42:46but we'll have lots more brilliant baking next time,
0:42:46 > 0:42:47so see you again soon.