0:00:29 > 0:00:32So, Mary, what are your memories of Christmas?
0:00:32 > 0:00:36I think my memories always start off with a Christmas tree
0:00:36 > 0:00:39and getting, you know, you have a cardboard box that says
0:00:39 > 0:00:42Christmas Decorations, so you open it up and it all floods back.
0:00:42 > 0:00:46I have in a little box these two little Father Christmases
0:00:46 > 0:00:50and they were part of my husband's first Christmas in the 1930s,
0:00:50 > 0:00:54and then I remember Thomas and Sarah, just before they got engaged,
0:00:54 > 0:00:56and my son came back from Prague and gave us this one.
0:00:56 > 0:01:01But absolute favourites are the bells that all three children
0:01:01 > 0:01:04made at their first school.
0:01:04 > 0:01:07I must have about 30 of those, so I've divided them up
0:01:07 > 0:01:11so Tom's got some and Annabel's got some and we have some on our tree.
0:01:11 > 0:01:15And, of course, we get very sentimental about it all.
0:01:15 > 0:01:18For me, once the tree's up, which I think is a big part of it,
0:01:18 > 0:01:21I can then become Santa Claus.
0:01:21 > 0:01:24I've been a Santa in our village now for some years,
0:01:24 > 0:01:28so I put the suit on, I go round the kids who are all in my son's school,
0:01:28 > 0:01:32and the parents tell me stories about whether their kids have been good or bad,
0:01:32 > 0:01:33so I know everything before I walk in.
0:01:33 > 0:01:35I've even put the little bell on my hat.
0:01:35 > 0:01:39Last year we had a bit of snow, so when I went down to see the kids
0:01:39 > 0:01:44- it was Santa in his full suit in the snow with the bells ringing. - Oh, how lovely.
0:01:44 > 0:01:48And your beard, do you put flour on it to make it white or do you have another one?
0:01:48 > 0:01:52Well, to be honest with you, my hair's going white enough.
0:01:52 > 0:01:55To ensure your Christmas is a gift that keeps on giving,
0:01:55 > 0:01:59Mary and Paul have six stunning recipes to show you.
0:01:59 > 0:02:02Mary divulges the secrets to the perfect Christmas cake
0:02:02 > 0:02:04and Christmas pudding,
0:02:04 > 0:02:06and proves that this delicious Buche de Noel
0:02:06 > 0:02:08is a lot less complicated than it looks.
0:02:08 > 0:02:12And Paul's unique twist on a classic mince pie recipe,
0:02:12 > 0:02:15a show-stopping panettone and a fantastic way
0:02:15 > 0:02:18to make use of the leftovers from your Christmas dinner.
0:02:23 > 0:02:25How long have you been making Christmas cake
0:02:25 > 0:02:28to this particular recipe?
0:02:28 > 0:02:31Well, I think I made it since I've been married,
0:02:31 > 0:02:33and I was married in 1966.
0:02:33 > 0:02:36Oh, that was the year I was born, so I'm not going to forget that in a rush.
0:02:36 > 0:02:38Poor little chap.
0:02:38 > 0:02:43For this classic recipe that's as old as Paul Hollywood himself,
0:02:43 > 0:02:45you need time.
0:02:45 > 0:02:47Make it at least three weeks before the big day.
0:02:47 > 0:02:52I've got a kilo here of currants, raisins and sultanas,
0:02:52 > 0:02:55and I put a lot of cherries into it.
0:02:55 > 0:02:58Now, these cherries are natural ones, so they're a bit darker.
0:02:58 > 0:03:01They're all cut in half, they've all been washed in warm water
0:03:01 > 0:03:05and then put on kitchen paper and really dried.
0:03:05 > 0:03:10To give the fruit mix an extra bite, add the grated zest of two oranges.
0:03:10 > 0:03:14and for a real festive kick, you'll need something stronger.
0:03:14 > 0:03:19Now, I'm soaking it in brandy, about a quarter of a pint, five fluid ounces,
0:03:19 > 0:03:21and it looks as though there's going to be
0:03:21 > 0:03:24a great surplus of liquid, but there isn't.
0:03:24 > 0:03:29Now, not everybody's got brandy in the house, so you could use sherry.
0:03:29 > 0:03:31- Cognac?- That's a bit expensive.
0:03:31 > 0:03:34You always were extravagant. I've seen your car outside!
0:03:34 > 0:03:37- PAUL LAUGHS - Cover the fruit with Clingfilm
0:03:37 > 0:03:40and leave it to absorb the brandy for three days.
0:03:40 > 0:03:43Then you're ready to make your cake mix.
0:03:43 > 0:03:45I like to do the all-in-one method.
0:03:45 > 0:03:48You'll need four eggs at room temperature.
0:03:50 > 0:03:53250 grams of soft butter
0:03:53 > 0:03:56and a tablespoon of black treacle.
0:03:56 > 0:04:01And I find if you use a tablespoon dipped in hot water it will run off.
0:04:01 > 0:04:03That gives a nice colour to it.
0:04:03 > 0:04:06You'll need 250 grams of light muscovado sugar.
0:04:06 > 0:04:10A teaspoon-and-a-half of mixed spice...
0:04:12 > 0:04:15..and 75 grams of blanched almonds, roughly chopped.
0:04:16 > 0:04:22I'm just going to leave that mixing until the butter is all one colour.
0:04:22 > 0:04:27When everything has been thoroughly mixed, add 175 grams of plain flour.
0:04:29 > 0:04:32Mix this slowly until the flour has been completely absorbed.
0:04:32 > 0:04:36And it's at this stage it seems awfully odd not to have
0:04:36 > 0:04:40little people around saying, "Can I lick, can I try?"
0:04:41 > 0:04:46That looks a good consistency. Here's the bowl of soaked fruit.
0:04:46 > 0:04:49- Here, let me do it.- It's good to have a man about the house.
0:04:49 > 0:04:53There's no surplus liquid in the bottom.
0:04:53 > 0:04:55That's soaking the fruit for three days.
0:04:55 > 0:04:57If you did it for less time,
0:04:57 > 0:05:01there'd be a lot of liquid and that would make it too slack.
0:05:01 > 0:05:04And also, if you've had the fruit in the cupboard for some time,
0:05:04 > 0:05:08it becomes pretty dry and so it's a jolly good idea to soak it.
0:05:08 > 0:05:12Now, the little flecks there are the nuts.
0:05:12 > 0:05:14Right down...
0:05:14 > 0:05:15It smells so good.
0:05:15 > 0:05:17Doesn't it? It's really boozy.
0:05:17 > 0:05:21You'll need a well-buttered 23cm cake tin,
0:05:21 > 0:05:24lined with a double layer of greaseproof paper.
0:05:24 > 0:05:27Take two pieces like this and put them together,
0:05:27 > 0:05:30bend it over like I've done here,
0:05:30 > 0:05:34and if you just snip along at an angle,
0:05:34 > 0:05:37when you put it in the tin, you see that's lying down there.
0:05:37 > 0:05:39Twisting it round.
0:05:39 > 0:05:42To ensure there's no risk that the top of the cake will burn
0:05:42 > 0:05:44before the centre is baked,
0:05:44 > 0:05:47make sure the paper is twice the height of the tin.
0:05:47 > 0:05:50My nan used to put newspapers round the outside.
0:05:50 > 0:05:52- And a piece of brown paper and string as well?- Yeah.
0:05:52 > 0:05:57This is your forte. Pop it in there and I'll hold the tin steady.
0:05:57 > 0:05:59And I just level it.
0:05:59 > 0:06:04Pop the cake in the middle of a preheated oven at 140 degrees,
0:06:04 > 0:06:06or 120 for fan-assisted.
0:06:06 > 0:06:10It'll take four to four-and-a-half hours to bake.
0:06:10 > 0:06:13It's best to check the cake after two hours, and if you're worried
0:06:13 > 0:06:18that it may be getting too dark too quickly, just cover it with foil.
0:06:18 > 0:06:22And now it's shrinking away from the sides of the tin
0:06:22 > 0:06:25and it's a good colour, not burnt at the edges,
0:06:25 > 0:06:28and put that slowly down into the cake,
0:06:28 > 0:06:33hold it for a moment, and then let's hope it comes out clean.
0:06:33 > 0:06:35Clean as a whistle.
0:06:35 > 0:06:39While the cake's still warm, unwrap it and turn it out.
0:06:39 > 0:06:42Then I'm going to put that onto the plate.
0:06:42 > 0:06:45Just turn it upside down like that.
0:06:45 > 0:06:48Traditionally, Christmas cake has two toppings.
0:06:48 > 0:06:53For the first, you'll need 675 grams of ready-made marzipan
0:06:53 > 0:06:57rolled out to about the thickness of a pound coin.
0:06:57 > 0:06:59I'll get the apricot jam.
0:06:59 > 0:07:02Warm it to get it over...over the top there.
0:07:02 > 0:07:07That helps to not get bits of the cake mixture in with the marzipan,
0:07:07 > 0:07:10and it also helps to keep it moist.
0:07:10 > 0:07:14- It essentially acts like a glue as well, to bond the marzipan...- Yes.
0:07:14 > 0:07:17Right, if you put it on the rolling pin...
0:07:17 > 0:07:19I think that looks just about enough.
0:07:19 > 0:07:23And then gently press it down all round.
0:07:23 > 0:07:26As we're going to rough ice this, it doesn't have to be too perfect.
0:07:26 > 0:07:28Exactly, yeah.
0:07:28 > 0:07:31Once covered with marzipan, you should leave the cake for three days
0:07:31 > 0:07:33before adding its final topping.
0:07:33 > 0:07:39So royal icing is just simply egg whites beaten to a froth
0:07:39 > 0:07:43and then icing sugar added and a little glycerine and lemon juice.
0:07:43 > 0:07:49Whisk three egg whites until they're just frothy.
0:07:49 > 0:07:54Then add 675 grams of sifted icing sugar.
0:07:54 > 0:07:57Then mix in three teaspoons of lemon juice
0:07:57 > 0:08:00and one-and-a-half teaspoons of glycerine.
0:08:00 > 0:08:03I want it to hold, like you would meringue, to get peaks.
0:08:03 > 0:08:06When you think it's the right consistency,
0:08:06 > 0:08:10check that the icing holds its shape on a flat surface.
0:08:10 > 0:08:12That's about right.
0:08:12 > 0:08:17And if you start by putting the whole lot on, you know where you are,
0:08:17 > 0:08:20and then, from that top, I'm going to do the sides first.
0:08:20 > 0:08:23So I'll just push that down.
0:08:23 > 0:08:25And it's just the right consistency.
0:08:25 > 0:08:28- It's not running off the cake.- Yeah.
0:08:28 > 0:08:30You can do what you like here.
0:08:30 > 0:08:34I know that you can do fancy other icing beautifully smooth,
0:08:34 > 0:08:38- but this is the easiest, and doesn't it look Christmassy already? - It looks great.
0:08:38 > 0:08:40Allow the icing to dry
0:08:40 > 0:08:43and then complete the Christmas look with a ribbon
0:08:43 > 0:08:45and then let your festive imagination run wild.
0:08:45 > 0:08:48Then you have a look in your Christmas box,
0:08:48 > 0:08:51and you could always use Christmas tree decorations.
0:08:51 > 0:08:54I've got some little angels that I've had for years,
0:08:54 > 0:08:57and you just put those on. So that's simplicity itself,
0:08:57 > 0:09:00but choose your favourite things to go on top.
0:09:00 > 0:09:02Can't wait to try this one, Mary.
0:09:03 > 0:09:08So, remember, the only tricky thing about this classic recipe is timing.
0:09:08 > 0:09:12Always make the cake at least three weeks ahead.
0:09:12 > 0:09:15Always soak your fruit for three days,
0:09:15 > 0:09:19and always let your marzipan and then your icing dry out completely
0:09:19 > 0:09:21before adding a final flourish.
0:09:21 > 0:09:24So, Paul, how big a slice do you want?
0:09:24 > 0:09:26It's probably best to take a little slither for yourself
0:09:26 > 0:09:28and just leave the rest for me.
0:09:28 > 0:09:31That's what I like to see - the cherries in it.
0:09:31 > 0:09:35We've kept them in halves and they really do look good,
0:09:35 > 0:09:37and you can see them in the cake.
0:09:37 > 0:09:39Got to have a bite.
0:09:39 > 0:09:42PAUL LAUGHS
0:09:42 > 0:09:43MARY LAUGHS
0:09:45 > 0:09:47Mmm.
0:09:49 > 0:09:50What do you think?
0:09:50 > 0:09:53Oh, that's delicious. Those cherries really come through.
0:09:53 > 0:09:55It's the textures.
0:09:55 > 0:09:58It's lovely and moist.
0:09:58 > 0:10:01The sultanas, the currants, the edginess of the nuts
0:10:01 > 0:10:05gives you a totally different texture because you get that lovely juiciness when you hit a cherry
0:10:05 > 0:10:07and there's quite a few of them in there as well.
0:10:07 > 0:10:10I think it makes a huge difference and it's delicious.
0:10:10 > 0:10:12The royal icing is perfect. It's got that little bit of crunch.
0:10:12 > 0:10:14It's not too crunchy.
0:10:14 > 0:10:18But that with a cup of tea, a little bit of Earl Grey... Fantastic.
0:10:18 > 0:10:20- Or a glass of champagne.- Yeah. Mmmm.
0:10:23 > 0:10:27Alongside a good Christmas cake at any festive spread should be
0:10:27 > 0:10:31the classic mince pie, a popular yuletide treat since medieval times
0:10:31 > 0:10:35when entire joints of meat would have been served with dried fruit
0:10:35 > 0:10:38and spices inside giant pastry cases,
0:10:38 > 0:10:41each pie serving dozens of diners.
0:10:41 > 0:10:44Nowadays, we eat around 70 million mince pies each year
0:10:44 > 0:10:47and they've evolved into the small, round, seasonal snacks
0:10:47 > 0:10:50that stack up on our supermarket shelves.
0:10:50 > 0:10:53But mince pies haven't always been so commonplace.
0:10:53 > 0:10:57For a short period in the 18th century, they experienced a golden age,
0:10:57 > 0:11:02transformed into an exquisite, intricate and decadent delicacy,
0:11:02 > 0:11:06a sure sign of wealth and status for the Georgian upper classes.
0:11:06 > 0:11:09Mince pies have always been associated with Christmas.
0:11:09 > 0:11:11And in the Stuart and Georgian period
0:11:11 > 0:11:14they are a true test of the pastry chef's ability.
0:11:14 > 0:11:16They are very, very difficult to make.
0:11:16 > 0:11:19They are hand-raised and then they were stuffed with minced meat,
0:11:19 > 0:11:23with raisins and sugar and spices. Absolutely beautiful.
0:11:23 > 0:11:26So the shapes of the pie are really, really intricate.
0:11:26 > 0:11:28You get heart shapes, tear shapes, star shapes,
0:11:28 > 0:11:30lozenges, moon shapes...
0:11:30 > 0:11:34So the range of shapes that you get in pastry really is quite remarkable.
0:11:34 > 0:11:36Pastry chefs took inspiration for their mince pies
0:11:36 > 0:11:40from fashionable architecture and design which at this time
0:11:40 > 0:11:42used symmetry to create beautiful shapes.
0:11:42 > 0:11:45If you were to look at Stuart and Georgian garden design,
0:11:45 > 0:11:48you've got lots and lots of interlocking shapes that fit together.
0:11:48 > 0:11:50If you were to look at Baroque architecture,
0:11:50 > 0:11:54you've got a sense of lots of shapes and lots of forms coming together
0:11:54 > 0:11:57to be exciting, to have movement within them.
0:11:57 > 0:12:00So your mince pies, which are very interesting shapes,
0:12:00 > 0:12:04interlocking, forming a composite whole, reflect exactly
0:12:04 > 0:12:06what is going on in wider society.
0:12:06 > 0:12:10These elaborately-shaped mince pies didn't just look attractive,
0:12:10 > 0:12:12they also performed an important social function
0:12:12 > 0:12:17within the discerning dining rooms of the Georgian aristocracy.
0:12:17 > 0:12:21When you have lots of small, beautiful pies forming a whole,
0:12:21 > 0:12:24those small, beautiful pies reflect the small, beautiful diners
0:12:24 > 0:12:25sitting around the edge.
0:12:25 > 0:12:28On a wider level as well, pies could also be used very much
0:12:28 > 0:12:33to point up to the guest of honour. So if your pie is pointing at your guest of honour,
0:12:33 > 0:12:37it's a clear indication that this is the person who is to be honoured.
0:12:37 > 0:12:41So when you've got pies like that, you've got exactly what's going on
0:12:41 > 0:12:43around the table, on the table.
0:12:43 > 0:12:47Only the very rich had access to pastry chefs skilled enough
0:12:47 > 0:12:48to bake such magnificent pies.
0:12:48 > 0:12:51And by offering them at the festive dining table,
0:12:51 > 0:12:54aristocrats could assert their wealth and status
0:12:54 > 0:12:56in a rapidly evolving society.
0:12:56 > 0:13:00You've got the start, really, in the Georgian period of a lot of social pressure from below,
0:13:00 > 0:13:04so the new middle classes really want to emulate their social betters.
0:13:04 > 0:13:08So when you are putting mince pies in various shapes on your table,
0:13:08 > 0:13:11you really are saying, "Look how great my cooks are."
0:13:11 > 0:13:12If you're middle class,
0:13:12 > 0:13:16it's very difficult to even think about doing something like that.
0:13:16 > 0:13:21This truly was a glorious era for the mince pie, but it couldn't last.
0:13:21 > 0:13:23As the 18th century drew to a close,
0:13:23 > 0:13:26society and dining styles were changing.
0:13:26 > 0:13:28The need for mince pies that represented the elitism
0:13:28 > 0:13:31and affluence of the upper classes diminished.
0:13:31 > 0:13:34The way the pies are laid out like this, the way that they are shaped,
0:13:34 > 0:13:37it's really anchored in this particular period.
0:13:37 > 0:13:41It is fashion on a plate, but it's also society on a plate.
0:13:41 > 0:13:44At the end of the 18th century, the French Revolution breaks out
0:13:44 > 0:13:46and we have equal social turmoil in Britain.
0:13:46 > 0:13:48Meanwhile, the pie stops being shaped.
0:13:48 > 0:13:50Society perhaps becomes more open.
0:13:50 > 0:13:54And by the Victorian era, pies are just small and round.
0:13:54 > 0:13:57And again, it is reflective of wider social trends.
0:13:57 > 0:14:02Round pies reflect this sense that no longer should we create divisions,
0:14:02 > 0:14:04but we should actually all come together.
0:14:04 > 0:14:08You no longer need a pie that reflects a fashion that is long gone.
0:14:12 > 0:14:17They may have taken 500 years to evolve in style and substance.
0:14:17 > 0:14:20Paul's mince pies can be on your table in less than an hour.
0:14:21 > 0:14:26Mince pie used to have real fruit in it until 100 to 150 years ago.
0:14:26 > 0:14:28So I use that and blend a little bit of the modern
0:14:28 > 0:14:31with a little bit of history as well.
0:14:32 > 0:14:35This simple recipe will make 12 mince pies,
0:14:35 > 0:14:38but as they're so tempting, that might not be enough.
0:14:39 > 0:14:42Now, I'm going to make the sweet pastry first.
0:14:42 > 0:14:48Take 375 grams of plain flour, 250 grams of softened butter
0:14:48 > 0:14:51and 125 grams of caster sugar.
0:14:51 > 0:14:54- You know what I'm going to do now. - You'll put your hands in it.
0:14:54 > 0:14:58- I'm going to get my hands in because I love this job. - You don't cut it into little cubes?
0:14:58 > 0:15:01- I'm cutting it into bits now.- You're enjoying doing that, aren't you?
0:15:01 > 0:15:04I love doing it because you get messy. I get my lad to do it now.
0:15:04 > 0:15:07- Do you? And what happens when the phone goes?- It's messy.
0:15:07 > 0:15:10Add an egg and maybe a little cold water
0:15:10 > 0:15:11to bring the ingredients together.
0:15:11 > 0:15:16Turn this out onto the bench. A bit of flour onto there.
0:15:16 > 0:15:18I don't want to work it too much.
0:15:18 > 0:15:20I just want to turn it into a ball.
0:15:20 > 0:15:24But because I've done it all by hand, I know it's controlled.
0:15:24 > 0:15:27So you end up with a beautiful, smooth, sweet pastry.
0:15:30 > 0:15:32- You like?- I do.
0:15:32 > 0:15:34Cover it with Clingfilm and chill it in the fridge
0:15:34 > 0:15:37while you make your filling from two jars of mincemeat,
0:15:37 > 0:15:40a couple of tangerines and an apple.
0:15:40 > 0:15:43Could you chop up that apple for me?
0:15:43 > 0:15:45Core it and then just chop it up as small as you can, really.
0:15:45 > 0:15:51At home, I can remember Mum spinning out mincemeat with stewed apple
0:15:51 > 0:15:53because mincemeat's quite expensive
0:15:53 > 0:15:58- and also I think we children didn't like it quite so spicy.- Yeah.
0:15:58 > 0:16:03And apples, of course, were... If you lived in the country, as we did, apples were free.
0:16:03 > 0:16:06Just put a little bit of zest in there as well.
0:16:06 > 0:16:12Again, just to lift it. As soon as you start grating a tangerine,
0:16:12 > 0:16:15it smells... And it just reminds me of Christmas again.
0:16:15 > 0:16:19Then peel and roughly chop the tangerines.
0:16:19 > 0:16:22Thoroughly mix all the fruit and mincemeat together.
0:16:22 > 0:16:25Next, take your chilled, sweet pastry out of the fridge
0:16:25 > 0:16:28and roll it out onto a floured surface.
0:16:28 > 0:16:33I've taken it to around three or four millimetres, actually, the depth of this.
0:16:33 > 0:16:36Use a deep muffin tin to get more filling into your pies.
0:16:36 > 0:16:38And you'll need two pastry cutters...
0:16:38 > 0:16:41One the same size as your case for the lids
0:16:41 > 0:16:43and a slightly larger one for the base.
0:16:44 > 0:16:47And all you do is then push up the side gently,
0:16:47 > 0:16:53don't try and force it, so it goes to just below the level of the lid.
0:16:53 > 0:16:55Because of the high sugar content in the pastry,
0:16:55 > 0:16:59there's no need to blind bake the cases before you fill them.
0:16:59 > 0:17:02- How full would you like them? - A bit more than that.
0:17:02 > 0:17:04Just so the lid bulges slightly.
0:17:04 > 0:17:07Maybe a little bit more than that. Thanks, Grandma.
0:17:07 > 0:17:09You're being cheeky.
0:17:09 > 0:17:13Use the crimped side of your cutter for the lids.
0:17:13 > 0:17:16- Are you going to wet them?- No. I mean, to be honest with you,
0:17:16 > 0:17:19as long as you make sure it sits just in the lip but not too...
0:17:19 > 0:17:21- No pressure. No pressure. - No, it's all right. It's OK.
0:17:21 > 0:17:24- Like that.- Yes. That's absolutely fine.
0:17:24 > 0:17:26It's quite an easy pastry to handle.
0:17:26 > 0:17:29Quite robust because it hasn't been touched by a machine.
0:17:29 > 0:17:33It's only been mixed by hand. I think it's more controllable.
0:17:33 > 0:17:35To give the tops the rich colour once baked,
0:17:35 > 0:17:37dust them with a little caster sugar.
0:17:37 > 0:17:40We're going to bake these at 200 degrees for about 15, 20 minutes.
0:17:40 > 0:17:43What you're looking for... It'll go golden-brown on the top,
0:17:43 > 0:17:47the sugar will caramelise and the middle bit should be baked. That's the key bit you look for.
0:17:47 > 0:17:51It's a good indication that the bottom is also baked.
0:17:51 > 0:17:54So that's 200 degrees, or 180 degrees for fan-assisted.
0:17:55 > 0:17:57And no more than 20 minutes later...
0:17:57 > 0:17:59Ooh! They're a lovely colour.
0:18:02 > 0:18:05- Gosh, they're deep.- They are. - Deep and delicious.
0:18:05 > 0:18:07And they really are full.
0:18:07 > 0:18:11A little bit of icing sugar, please, just to finish this off.
0:18:11 > 0:18:13It's just like snow.
0:18:13 > 0:18:16- It makes you feel Christmassy. - It does.
0:18:17 > 0:18:20I'm really looking forward to trying these.
0:18:20 > 0:18:23And it's as simple and as quick as that.
0:18:24 > 0:18:28Mix flour, butter, sugar and an egg by hand, before chilling the dough.
0:18:29 > 0:18:33And then mix together mincemeat, the zest and fruit of two tangerines
0:18:33 > 0:18:36and an apple for the filling.
0:18:36 > 0:18:39Roll out and cut your pastry to fit deep muffin cases.
0:18:39 > 0:18:43Fill them to ensure a domed top and bake for 20 minutes.
0:18:46 > 0:18:49Freshly baked mince pies in less time than it takes
0:18:49 > 0:18:51to go and buy them from the shops.
0:18:51 > 0:18:54Do you know, as I put my fork in there...
0:18:54 > 0:18:56Did you just hear that? Listen.
0:18:57 > 0:19:00- You can hear...- It crumbles. - It crumbles. It's lovely.
0:19:00 > 0:19:01I'm going to pour...
0:19:01 > 0:19:03In that hole... I would put brandy butter in there.
0:19:03 > 0:19:07..cream inside there. I'm not going to use a fork, Mary.
0:19:10 > 0:19:11Mmmm.
0:19:14 > 0:19:16Do you know what I like about these?
0:19:16 > 0:19:21- It's the fact that the base is just as well cooked as the top.- Yeah.
0:19:21 > 0:19:25- Let's check in here.- Are you going to check for soggy bottoms?- I am.
0:19:25 > 0:19:29- No soggy bottoms here, Mary. - Perfect. I wouldn't expect that from you.
0:19:29 > 0:19:32And I like the way you just suggested that the fresh fruit
0:19:32 > 0:19:34was put in in big pieces.
0:19:34 > 0:19:36I think it's lovely.
0:19:40 > 0:19:43If you're not a fan of Christmas cake, never fear,
0:19:43 > 0:19:48as Mary has something for those who prefer something different.
0:19:48 > 0:19:50And this spectacular Buche de Noel
0:19:50 > 0:19:53is a lot less complicated than it looks.
0:19:53 > 0:19:59Buche de Noel, chocolate log, an alternative to Christmas cake.
0:19:59 > 0:20:01Which is handy cos actually my little boy doesn't like
0:20:01 > 0:20:05Christmas cake, but he does like chocolate and cream and Yule log.
0:20:05 > 0:20:09It is quite rich. So you need a Swiss roll tin.
0:20:09 > 0:20:13And I write on the bottom of my Swiss roll tins the measurement
0:20:13 > 0:20:16and then you don't have to get out a tape measure each time or remember.
0:20:16 > 0:20:19So this is 33 by 23 centimetres.
0:20:19 > 0:20:24- That's 13 by- 9. In old money. - In old money.
0:20:24 > 0:20:28Butter it well and then line it with baking parchment.
0:20:28 > 0:20:31Take that and then push it into the corners
0:20:31 > 0:20:33and stand some up all the way round.
0:20:33 > 0:20:37There's no need to cut the corners. Just push it in all the way round.
0:20:37 > 0:20:39So that's all ready.
0:20:39 > 0:20:43Now all I've got to do is to make the chocolate sponge.
0:20:43 > 0:20:46First, you'll need to whisk four eggs with 100 grams of caster sugar
0:20:46 > 0:20:49until it forms a thick, but not stiff, mixture.
0:20:49 > 0:20:53So there it is. And so it should hold its shape...
0:20:53 > 0:20:56but sink back in quite quickly.
0:20:56 > 0:20:59Then sift in 65 grams of self-raising flour
0:20:59 > 0:21:02and 40 grams of cocoa powder.
0:21:02 > 0:21:06And then you just go round the edge and cut through the middle.
0:21:06 > 0:21:09OK, more. It can just sprinkle down like rain.
0:21:09 > 0:21:10That's it.
0:21:12 > 0:21:14Don't overdo it.
0:21:14 > 0:21:18If you overdo it and do it too briskly, the volume goes down.
0:21:18 > 0:21:20So let's have that last little bit in.
0:21:20 > 0:21:23And it's not difficult to know when you've done it
0:21:23 > 0:21:26because you'll find no streaks of cocoa.
0:21:26 > 0:21:29Make sure every little bit is in.
0:21:29 > 0:21:33Then don't work it any more than you have to.
0:21:33 > 0:21:34Then add the mix to your tin.
0:21:35 > 0:21:39And just gently edge it to the side.
0:21:40 > 0:21:43And pop into the middle of a pre-heated oven at 200 degrees
0:21:43 > 0:21:45or 180 if it's fan-assisted.
0:21:46 > 0:21:49It'll only need about eight to ten minutes.
0:21:49 > 0:21:52That is shrinking away from the sides.
0:21:52 > 0:21:55And when I press my finger on it, it bounces back again.
0:21:55 > 0:21:58Dust some greaseproof paper with icing sugar.
0:21:59 > 0:22:03Turn out the sponge and peel off the baking parchment.
0:22:04 > 0:22:07I'm going to roll that up and I want a nice tight roll.
0:22:07 > 0:22:12so take a knife and then just press that down all the way,
0:22:12 > 0:22:13almost through,
0:22:13 > 0:22:17so I can get that tight, tight roll.
0:22:18 > 0:22:20And then put the paper inside.
0:22:20 > 0:22:24This is the secret of the very best roll.
0:22:24 > 0:22:28So you want to put that in all along.
0:22:28 > 0:22:31- Once you get started, it's quite easy.- Yeah.
0:22:31 > 0:22:35Go on rolling it very, very tightly.
0:22:35 > 0:22:36And it's still hot.
0:22:38 > 0:22:40Even though the sugar looks a bit motley there...
0:22:40 > 0:22:43it's right because otherwise it would stick.
0:22:43 > 0:22:47So you then have that little sausage and you let that get stone cold.
0:22:47 > 0:22:51Once tightly rolled, you can get on with the fancy-sounding,
0:22:51 > 0:22:54but very simple, ganache icing.
0:22:54 > 0:22:57Warm 300ml of double cream.
0:22:57 > 0:23:01And I've heated it until I can just put my finger in it.
0:23:01 > 0:23:05And add 325 grams of mild, dark chocolate.
0:23:05 > 0:23:09Something around 30% to 40% cocoa solids will do.
0:23:09 > 0:23:13And there's enough heat there to dissolve that.
0:23:13 > 0:23:16Just remember that chocolate melts in a child's pocket,
0:23:16 > 0:23:17so it doesn't need great heat.
0:23:17 > 0:23:22The big mistake of melting chocolate is people get it too hot.
0:23:22 > 0:23:25Then sometimes it totally changes texture
0:23:25 > 0:23:28and certainly loses its gloss if it's too hot.
0:23:28 > 0:23:31- Now, this is absolutely perfect. - That's lovely. Yep.
0:23:31 > 0:23:34And you can see it's got a lovely shine to it.
0:23:34 > 0:23:38All you need to do is to take the spoon out of that
0:23:38 > 0:23:39and put it in a cool place,
0:23:39 > 0:23:42- on a windowsill if it's a cold, wintry day...- Yeah.
0:23:42 > 0:23:43Or in the fridge.
0:23:43 > 0:23:45While the ganache is cooling,
0:23:45 > 0:23:49fill your rolled sponge with 300ml of whipped double cream.
0:23:49 > 0:23:52You want to do it right to the edges
0:23:52 > 0:23:55and then into this roll here.
0:23:55 > 0:23:58And it is very important, just like making a Swiss roll,
0:23:58 > 0:24:02you've got to get that first roll really sharp
0:24:02 > 0:24:05otherwise it flips over and isn't a roll at all.
0:24:05 > 0:24:08And let the paper do a little bit of help.
0:24:08 > 0:24:12And also, just pinch it with your fingers, like that.
0:24:12 > 0:24:14A few cracks may appear on the outside,
0:24:14 > 0:24:16but we don't mind a bit about that.
0:24:16 > 0:24:19- You're going to cover it anyway, essentially.- I know.
0:24:19 > 0:24:22But I'm edging that in so I get a really tight roll.
0:24:30 > 0:24:32- That's it.- Lovely.
0:24:35 > 0:24:39- Right. Now, I've got a serving slate.- Slate, yes.
0:24:39 > 0:24:42Take a sharp knife and cut the branch off...
0:24:42 > 0:24:46at a really sharp angle. Something like that.
0:24:47 > 0:24:50Place the larger piece on a serving plate
0:24:50 > 0:24:53and gently press the angled edge of the smaller piece into its side.
0:24:55 > 0:24:56Right. Now to the ganache.
0:24:56 > 0:25:00- I've got that here and it's firmed up nicely.- Yup.
0:25:00 > 0:25:02And I'm going to fill an icing bag and tube.
0:25:02 > 0:25:06This is a rose tube which will give a nice star effect.
0:25:06 > 0:25:12- I'm going to pipe down as though it's sort of rough bark...- Yep.
0:25:14 > 0:25:19..in reasonable straight lines and then down like that at the end.
0:25:19 > 0:25:21You don't need a piping bag at all.
0:25:21 > 0:25:23This is just making it extra special.
0:25:23 > 0:25:26You can spread it on with a fork and it's fine.
0:25:26 > 0:25:30Cover the exposed ends of the log with a spiral of ganache,
0:25:30 > 0:25:32dust with icing sugar...
0:25:32 > 0:25:35Just imagine the snow is falling.
0:25:35 > 0:25:38..and add your own final touch.
0:25:38 > 0:25:42So there's our dear little robin on top. Happy Christmas!
0:25:42 > 0:25:43Happy Christmas, Mary.
0:25:43 > 0:25:47A great-looking Christmas cake without a great deal of fuss.
0:25:48 > 0:25:53Just remember to whisk your eggs and sugar to the right consistency.
0:25:53 > 0:25:55Gently cut in your flour and cocoa.
0:25:56 > 0:25:59Roll your sponge as tightly as you can.
0:25:59 > 0:26:02And there's nothing wrong with just using a fork for the ganache
0:26:02 > 0:26:04if you don't have a piping bag.
0:26:06 > 0:26:09Now, I've taken that one slice off.
0:26:09 > 0:26:13How does that look at the end? A nice tight roll.
0:26:13 > 0:26:16- Is that about your size? - Yeah, that'd be lovely.
0:26:16 > 0:26:19- Oh, the smell!- And there's no need to add sugar to the cream
0:26:19 > 0:26:23because there's plenty of sugar in the sponge
0:26:23 > 0:26:27and the cream makes it moist all the way through.
0:26:29 > 0:26:31- What's it like?- It's all right.
0:26:31 > 0:26:34Oh, Mary! Chocolate, sponge, cream...
0:26:34 > 0:26:37You're leaning against an open door with me.
0:26:37 > 0:26:41And the way, actually, you showed people how to make it...
0:26:41 > 0:26:42It is simple to do.
0:26:42 > 0:26:45But I think people just needed to know how to get it finished.
0:26:45 > 0:26:50I think it looks great, it tastes fantastic and I think everybody would love it.
0:26:50 > 0:26:54Well, you certainly don't need a big slice of this, do you?
0:26:54 > 0:26:58It is very rich. Actually, I wouldn't mind it with some single cream
0:26:58 > 0:27:00and perhaps a splash of brandy.
0:27:00 > 0:27:02Now, you're going a bit far, Mary. Come on.
0:27:02 > 0:27:04I mean, the amount of chocolate in that!
0:27:04 > 0:27:08I was on a diet recently. There's enough calories in that to last me a week.
0:27:11 > 0:27:14We've still got three fantastic festive recipes for you.
0:27:14 > 0:27:17There's Mary's perfect Christmas pudding,
0:27:17 > 0:27:19a look at how this British classic
0:27:19 > 0:27:22once helped Britannia rule the waves.
0:27:22 > 0:27:27And Paul's delicious way to use up all those Christmas dinner leftovers.
0:27:27 > 0:27:32But first, a real festive classic, the Italian way, via France.
0:27:34 > 0:27:39Realistically, it's my style of panettone because it's become very, very popular now, panettone.
0:27:39 > 0:27:42- At Christmas time, yes.- Yeah. But I prefer a brioche
0:27:42 > 0:27:45cos I want that lightness whereas panettone can be quite cake-like
0:27:45 > 0:27:48because it does dry out. It's great for bread and butter pudding.
0:27:48 > 0:27:52My version is a cross between France and Italy.
0:27:52 > 0:27:56So I use a brioche and, for me, it's a good alternative
0:27:56 > 0:27:59to a heavy pudding or a heavy cake.
0:27:59 > 0:28:02It's got a little bit of lightness to it and it's filled with fruit.
0:28:02 > 0:28:05Christmas guests are sure to love this show-stopping dessert.
0:28:05 > 0:28:08And following Paul's method, it's simple to make.
0:28:08 > 0:28:12To start with, could you weigh me up 500 grams
0:28:12 > 0:28:15of the best strong, white flour, please?
0:28:15 > 0:28:17- This is the very best. - This is the very best.
0:28:17 > 0:28:20I always put the flour in first because all the other ingredients
0:28:20 > 0:28:24sit on the top and it's easier to mix in. 50 grams of caster sugar.
0:28:24 > 0:28:27Again, it's an enriched dough. It's got sweetness in there
0:28:27 > 0:28:31and this sugar will really help the colour, and the feeding of the yeast as well.
0:28:31 > 0:28:34You'll need 14 grams of fast-acting dried yeast.
0:28:34 > 0:28:38You think that's a lot of yeast to go with 500 grams of flour.
0:28:38 > 0:28:42Now, the reason being, the amount of fruit that I put in this mix,
0:28:42 > 0:28:45it needs that. It really needs it to get it to lift.
0:28:45 > 0:28:49Now, I'm also putting in seven grams of salt as well.
0:28:49 > 0:28:56Straight in. Five eggs. Try and keep your eggs at room temperature.
0:28:56 > 0:29:00If that's a cold egg going in there, it just retards the yeast
0:29:00 > 0:29:02- and stops it from activating. - It makes it sour.- Exactly.
0:29:02 > 0:29:09So what I'm adding to this as well is 140ml of warm milk.
0:29:09 > 0:29:12OK. You mix this on slow to begin with.
0:29:12 > 0:29:15Mixing in this recipe is crucial, so take your time with it.
0:29:15 > 0:29:20You can even leave your machine to get on with it while you do something else.
0:29:20 > 0:29:23- Can you see the strings beginning to form?- Yeah.
0:29:23 > 0:29:27You can see when you look in, actually, the string beginning to bind to the sides.
0:29:27 > 0:29:30What's happening is the gluten's beginning to develop
0:29:30 > 0:29:33and the bonds are getting tighter and tighter and tighter.
0:29:33 > 0:29:36Inside the molecules of flour, it's releasing the protein
0:29:36 > 0:29:39which is then locking in and that's why it's getting stretched
0:29:39 > 0:29:40and stretched and stretched.
0:29:40 > 0:29:43This first mix will take at least five minutes.
0:29:47 > 0:29:52- Oh, that's elastic!- You see where it was mixing, the webbing that was beginning to happen...
0:29:52 > 0:29:54The webbing is an indication that the gluten is beginning to form
0:29:54 > 0:29:56and it's pretty much there.
0:29:56 > 0:30:00So at this stage, you get your softened butter...
0:30:00 > 0:30:02which is 250 grams.
0:30:02 > 0:30:06Pop it straight in and then we mix again for a further five minutes.
0:30:06 > 0:30:08Again, starting on slow. Let the butter break in.
0:30:08 > 0:30:11You may have to scrape down a little bit halfway through,
0:30:11 > 0:30:14just to make sure the butter isn't sticking to the sides.
0:30:19 > 0:30:22Let's have a quick look.
0:30:22 > 0:30:25Yeah, it's beginning to go there, see?
0:30:25 > 0:30:26It's beginning to go stringy.
0:30:26 > 0:30:30I reckon another couple of minutes and that'll be ready.
0:30:30 > 0:30:32At this stage, a buttery sheen should be forming
0:30:32 > 0:30:34on the strands of the dough.
0:30:39 > 0:30:43We've got a very light, totally enriched... Cos there's butter in it...
0:30:43 > 0:30:45You see the shine on the top of the dough.
0:30:45 > 0:30:48Now, all that needs to go in there is the fruits.
0:30:48 > 0:30:52I've got dried cherries. I've got currants, sultanas
0:30:52 > 0:30:55and I've got some almonds as well.
0:30:55 > 0:30:57You need to mix in 100 grams of the almonds
0:30:57 > 0:31:01and 120 grams of each of the fruits.
0:31:01 > 0:31:04Again, we've made and we've developed our dough.
0:31:04 > 0:31:07Obviously, at this stage, Mary, we've got a very sloppy mix.
0:31:07 > 0:31:11And we have to chill this down now so pop it in a bowl,
0:31:11 > 0:31:13Clingfilm it and chill it down. Two-fold.
0:31:13 > 0:31:16One, because we can't manipulate it because it's so wet
0:31:16 > 0:31:20so we need to chill that butter down to harden the dough to allow us to move it and shape it.
0:31:20 > 0:31:25But mainly, it's to ferment the yeast over a long period of time in the fridge.
0:31:25 > 0:31:28It will still grow, but it'll grow very, very slowly
0:31:28 > 0:31:31and that'll develop the flavour of the bread
0:31:31 > 0:31:34and that's what brioche should taste like.
0:31:34 > 0:31:37Again, this needs time. It's vital you leave the dough
0:31:37 > 0:31:39in the fridge overnight.
0:31:39 > 0:31:42OK, Mary, here we go. Here's the bowl.
0:31:42 > 0:31:44It's got a nice seal there, look.
0:31:44 > 0:31:47You can see the amount of carbon dioxide that's been produced
0:31:47 > 0:31:50as the yeast has been growing. Let's take this Clingfilm off.
0:31:52 > 0:31:54- Smell that.- The moment it came off, it...- It's intense.
0:31:54 > 0:31:57- It's strong.- Lovely.- It's like a brewery.- It IS like a brewery.
0:31:57 > 0:31:59Not that I know what a brewery smells like!
0:31:59 > 0:32:02A little bit of flour on the bench. Tip this dough out.
0:32:02 > 0:32:06Now it becomes more pliable. You can work on it now.
0:32:06 > 0:32:10You can use and manipulate that dough into any shape you want.
0:32:10 > 0:32:12Now, a little bit of flour.
0:32:12 > 0:32:16All I'm going to do is shape it enough to go inside this tin. OK?
0:32:16 > 0:32:19- So I just need to shape it into a ball.- So you're knocking it back.
0:32:19 > 0:32:22- I'm going to knock it back by flattening it down...- Right.
0:32:22 > 0:32:24..shaping it up...
0:32:26 > 0:32:29..and again tighten it up.
0:32:29 > 0:32:32Now that... Because of that shape,
0:32:32 > 0:32:36I need to make it quite round and thin.
0:32:37 > 0:32:41If you can, use a high-sided panettone tin.
0:32:41 > 0:32:44Melt some butter and thoroughly coat the inside.
0:32:44 > 0:32:47In it goes. Down to the bottom.
0:32:47 > 0:32:52So now we'll just leave it and it'll take two or three hours to rise up.
0:32:52 > 0:32:56That's because of the high proportion of fat and a lot of sugar with the yeast.
0:32:56 > 0:32:59Also, the amount of fruit. It's got to try and move that fruit so it takes time.
0:32:59 > 0:33:01Well, that wasn't too difficult.
0:33:01 > 0:33:02Very simple.
0:33:02 > 0:33:06For this final rise, just leave the dough at room temperature.
0:33:06 > 0:33:09You'll know it's ready when it just begins to dome
0:33:09 > 0:33:11over the top of the tin.
0:33:11 > 0:33:14It's perfect. It's domed. Now, the last thing we're going to do
0:33:14 > 0:33:16just before we bake this is egg-wash it.
0:33:16 > 0:33:18Brush the top liberally.
0:33:18 > 0:33:22It creates a lovely, little shine on the top of it as well.
0:33:25 > 0:33:29I'm going to bake this at 180 for about 20, 25 minutes to start with,
0:33:29 > 0:33:32then I'm going to drop it down to 150.
0:33:32 > 0:33:35And that 150 will remain so for the rest of the bake,
0:33:35 > 0:33:38for another 35 minutes, so the total bake time is an hour.
0:33:44 > 0:33:46It smells good.
0:33:46 > 0:33:49It smells fantastic, doesn't it? Look at the colour.
0:33:49 > 0:33:52- That looks all right, doesn't it? - The colour of that!
0:33:52 > 0:33:56- All I'm going to do is pop it on there for now.- Help.- Push.
0:33:56 > 0:33:58- Oh, well done.- And that should come straight off.
0:33:58 > 0:34:02- That looks true to form. - It's best to release it as soon as you can, really.
0:34:02 > 0:34:05That's unlike a cake because a cake you would leave
0:34:05 > 0:34:08- in the tin to shrink back. - Is that releasing?- Yup.
0:34:08 > 0:34:11Fantastic. There you are.
0:34:11 > 0:34:16That is my take on a panettone filled with fruit.
0:34:16 > 0:34:18Looks brilliant.
0:34:20 > 0:34:25The only skill that this panettone recipe really needs is patience.
0:34:25 > 0:34:29Just remember to mix the dough for long enough before adding the butter
0:34:29 > 0:34:31and then the fruit.
0:34:31 > 0:34:34And take your time with the first rise,
0:34:34 > 0:34:36preferably leaving it in the fridge overnight.
0:34:39 > 0:34:42I'm just going to take a little triangle out.
0:34:42 > 0:34:45- Right.- Just so I can show you the inside of it, really.
0:34:45 > 0:34:50There you go. If I show you that, it's a little bit different.
0:34:51 > 0:34:55It's got the brioche flavour with the panettone look...
0:34:55 > 0:34:56It smells beautifully yeasty.
0:34:56 > 0:34:59..with the fruit. It's lovely.
0:35:01 > 0:35:03It's lighter than I've had before.
0:35:03 > 0:35:06And I think this adds to a panettone.
0:35:06 > 0:35:09I think it doesn't take anything away.
0:35:09 > 0:35:11But what it does is give you the richness
0:35:11 > 0:35:12and that little bit of lightness.
0:35:12 > 0:35:14Sometimes you can feel a bit heavy over Christmas.
0:35:14 > 0:35:19- I like the way you've kept the almonds whole...- Mmmm.
0:35:19 > 0:35:22..so you really recognise them. Mmmm.
0:35:23 > 0:35:25It's surprisingly good.
0:35:34 > 0:35:37Carefully locked away in the historic Portsmouth dockyard
0:35:37 > 0:35:42is a Christmas pudding with a past as rich as the fruit cake itself.
0:35:42 > 0:35:45It is the oldest Christmas pudding in the world,
0:35:45 > 0:35:47dating back to 1900,
0:35:47 > 0:35:51and it's of great significance to the British Navy.
0:35:51 > 0:35:53From the packaging on the tin and the labelling,
0:35:53 > 0:35:57we can see that it was presented or given to the Naval Brigade
0:35:57 > 0:35:59serving in the Boer War in 1900.
0:35:59 > 0:36:02So it's a very early example of some of the Christmas gifts
0:36:02 > 0:36:05that went out to the forces serving overseas.
0:36:05 > 0:36:08You can see the rust has actually been removed from the tin
0:36:08 > 0:36:11as part of the conservation process and you can see the pudding inside.
0:36:11 > 0:36:13This was a teetotal pudding,
0:36:13 > 0:36:16so it had no alcohol involved in the process.
0:36:16 > 0:36:20After 112 years, we certainly wouldn't recommend tasting it.
0:36:20 > 0:36:23Also on the label you can see the name Miss Weston.
0:36:23 > 0:36:26This refers to Aggie Weston who was a well-known figure
0:36:26 > 0:36:29and would have been well known to the sailors of the period,
0:36:29 > 0:36:33so much so that the sailors actually nicknamed her the Mother of the Royal Navy.
0:36:33 > 0:36:35Miss Agnes Weston was born in 1840
0:36:35 > 0:36:38and raised in Bath as a devout Christian.
0:36:38 > 0:36:41Aggie, as she was affectionately known, loved to help others
0:36:41 > 0:36:45and saw an opportunity to look after sailors at port by setting up
0:36:45 > 0:36:49sailors' rests as a safe place for them to stay and feel at home.
0:36:49 > 0:36:51The sailors' rests
0:36:51 > 0:36:54were really good news for the guys coming off the ships
0:36:54 > 0:36:57because what would tend to happen, they'd come in from the ship,
0:36:57 > 0:36:59which would inevitably be at anchor,
0:36:59 > 0:37:02and once they got ashore, there was nowhere other than pubs
0:37:02 > 0:37:05for them to go to. The younger lads, who had no money, would be
0:37:05 > 0:37:07walking up and down the streets, looking for shelter
0:37:07 > 0:37:10until they got the boat back to the ship the next morning.
0:37:10 > 0:37:13So the rest, which was somewhere warm and dry with a hearty meal
0:37:13 > 0:37:18and a cup of coffee and then eventually a warm bed as well,
0:37:18 > 0:37:21was just a present from heaven for these guys.
0:37:21 > 0:37:24Aggie wasn't just concerned about sailor welfare
0:37:24 > 0:37:28when they were at shore. She also began to write them letters,
0:37:28 > 0:37:30keeping them abreast of news at home
0:37:30 > 0:37:33and letting them know that they remained in her thoughts.
0:37:33 > 0:37:36The sailors really enjoyed getting these letters because
0:37:36 > 0:37:40many of them were from backgrounds where there was nobody to write to them other than Aggie.
0:37:40 > 0:37:43Even if they did have a family, perhaps the family couldn't write
0:37:43 > 0:37:45or wouldn't have been able to get a letter to them.
0:37:45 > 0:37:48The letters became more and more popular and Aggie continued
0:37:48 > 0:37:52to write them, but eventually she had to resort to publishing them
0:37:52 > 0:37:55because there were just too many people who wanted to hear the news from home.
0:37:55 > 0:37:59She started to include them in a journal and it was known as Ashore And Afloat.
0:37:59 > 0:38:04By the end of her life, she was sending that out to 55,000 people every month.
0:38:04 > 0:38:07At Christmas in 1900, British troops were embroiled
0:38:07 > 0:38:10in brutal battles on South African soil in the Boer War
0:38:10 > 0:38:14and Aggie decided to send them a Christmas package
0:38:14 > 0:38:17including her famous pudding to boost their morale.
0:38:18 > 0:38:21So Aggie had these puddings especially made.
0:38:21 > 0:38:24Unlike the normal Christmas pudding of the time,
0:38:24 > 0:38:26they were teetotal. There was no alcohol in them
0:38:26 > 0:38:29which tied in very much with her views on temperance
0:38:29 > 0:38:34and trying to dissuade sailors from being so reliant on alcohol.
0:38:34 > 0:38:37Aggie just did what she thought was right at the time.
0:38:37 > 0:38:39She offered a slender thread of human kindness
0:38:39 > 0:38:42and this pudding was just a great example of that.
0:38:42 > 0:38:46When she sent it out, I don't for a moment imagine that over 100 years later
0:38:46 > 0:38:49she would have thought that people were still following her example
0:38:49 > 0:38:53and sending gifts out to sailors when they were deployed over Christmas.
0:38:53 > 0:38:56Aggie's plum pudding set in motion the long tradition of sending
0:38:56 > 0:38:59Christmas gifts to British servicemen abroad.
0:38:59 > 0:39:03When she died in 1918, Aggie was buried with full naval honours,
0:39:03 > 0:39:06the first time to have been bestowed upon a woman,
0:39:06 > 0:39:09and her surviving Christmas pudding stands as testament
0:39:09 > 0:39:12to the achievements of the remarkable Mother of the Navy.
0:39:21 > 0:39:24Christmas pudding. Isn't that exciting? Don't you feel Christmas
0:39:24 > 0:39:26- is coming when you start to make it? - Absolutely.
0:39:26 > 0:39:28I think Christmas pudding, for me,
0:39:28 > 0:39:32is one of the best parts of the whole Christmas dinner.
0:39:32 > 0:39:34Do you have it with brandy cream?
0:39:34 > 0:39:38Do you have it with brandy butter? Do you have it with custard?
0:39:38 > 0:39:41- What do you normally have it with? - We have it with brandy butter.
0:39:41 > 0:39:44But for Sarah, my daughter-in-law, she likes custard.
0:39:44 > 0:39:48- She comes from the north. - Ah, you see!- She comes from Liverpool!- It's a northern thing.
0:39:48 > 0:39:53You have to have... It's the law. When you go past Watford, it's a law you have to have custard with it.
0:39:53 > 0:39:57- Well, Sarah comes from Liverpool, you see.- There you go. - And you do too.
0:39:57 > 0:40:00No matter what you serve it with, this delicious pudding
0:40:00 > 0:40:04will keep eight Christmas guests happy and probably wanting more.
0:40:05 > 0:40:07Let's line the bowl first.
0:40:07 > 0:40:09You want about a two-and-a-half pint bowl.
0:40:09 > 0:40:11This is on the generous side.
0:40:11 > 0:40:15And I'm going to WELL butter it because you want it to turn out.
0:40:15 > 0:40:17Really generously butter it.
0:40:17 > 0:40:20And I'm going to take a disc of foil.
0:40:20 > 0:40:22This is parchment-lined foil.
0:40:22 > 0:40:27I'm going to put that at the bottom because sometimes it sticks.
0:40:27 > 0:40:30And you have that sort of feeling, you put it on to re-boil
0:40:30 > 0:40:34on Christmas morning and you think, is it going to turn out?
0:40:34 > 0:40:36Now we know that that's going to turn out.
0:40:36 > 0:40:40You just pop it over there and we'll get soaking the fruits.
0:40:40 > 0:40:43And I've got 450 grams of mixed fruit
0:40:43 > 0:40:45and I've put some apricots in here
0:40:45 > 0:40:48and I think that makes it rather different.
0:40:48 > 0:40:52As well as the dried mixed fruit, Mary's recipe includes the zest
0:40:52 > 0:40:56and juice of a fresh orange and a roughly-chopped cooking apple.
0:40:56 > 0:40:58You've peeled a few apples in your time, haven't you?
0:40:58 > 0:41:02- I used to do fruit salad at the hotels.- Did you?
0:41:02 > 0:41:06We'd spend hours doing buckets and buckets of fruit salad.
0:41:06 > 0:41:10And then we come to the booze. Three tablespoonfuls.
0:41:10 > 0:41:15If you haven't got brandy, you could put sherry in if you wanted to.
0:41:15 > 0:41:18You could this with a shaky hand, really, couldn't you?
0:41:18 > 0:41:20I'm doing it with a steady hand.
0:41:20 > 0:41:23And actually, as you soak it in booze,
0:41:23 > 0:41:27- it stops the discolouring of the apple.- Yup.
0:41:27 > 0:41:30And I'm going to give that a good stir...
0:41:30 > 0:41:33so that it's all mixed together.
0:41:33 > 0:41:36Then you want to soak that to really plump up the fruit a bit
0:41:36 > 0:41:39for a good hour. It could be longer.
0:41:39 > 0:41:42While the fruit is soaking, you'll need to cream
0:41:42 > 0:41:46100 grams of light muscovado sugar with 75 grams of butter.
0:41:46 > 0:41:50You know, sometimes muscovado sugar, when it's been in the packet,
0:41:50 > 0:41:53- it gets in lumps... - Quite solid, yeah.
0:41:53 > 0:41:54..when it's been hanging about a bit.
0:41:54 > 0:41:59I find, to get those lumps out, if you warm it in a small bowl
0:41:59 > 0:42:03and put it in the microwave, and that will just separate it.
0:42:03 > 0:42:07When you have a light and fluffy mixture, gradually beat in two eggs.
0:42:07 > 0:42:11My aim here is to let it just thicken up.
0:42:11 > 0:42:16- As you can see, it looks a little bit sort of curdled now...- Yup.
0:42:16 > 0:42:18..but with a good beat...
0:42:18 > 0:42:21That's a lovely consistency now.
0:42:21 > 0:42:23You'll need 100 grams of self-raising flour...
0:42:23 > 0:42:27You don't have to be nearly as delicate as if you were making a Victoria sandwich
0:42:27 > 0:42:30when you would fold the flour in if you were doing the creaming method.
0:42:30 > 0:42:33..and 40 grams of white breadcrumbs.
0:42:33 > 0:42:36I want fresh bread that's, you know, a day old or something.
0:42:36 > 0:42:38- Let's have a feel. That's about right.- Right.
0:42:38 > 0:42:41Put it in the processor and just crumb it.
0:42:41 > 0:42:46Don't use old bread because it comes into too fine a crumb
0:42:46 > 0:42:47and it won't give a good texture.
0:42:47 > 0:42:50Then add 40 grams of roughly-chopped almonds
0:42:50 > 0:42:53and a teaspoon of ground mixed spice.
0:42:53 > 0:42:56And you know in baking when it says a teaspoon,
0:42:56 > 0:42:58it is a LEVEL teaspoon.
0:42:58 > 0:43:01So when you read in baking books, always level.
0:43:03 > 0:43:07Now we're ready for the fruit. So that can go in all in one go.
0:43:08 > 0:43:13And as you see, there's no surplus liquid in the bottom.
0:43:13 > 0:43:14Can I lick that bowl?
0:43:15 > 0:43:18I shouldn't. Come on.
0:43:18 > 0:43:21So it's a really fruity pudding and, you know,
0:43:21 > 0:43:24you can vary the fruit to what you've got in the cupboard.
0:43:24 > 0:43:29Some people put cherries in it and you can put different nuts in.
0:43:29 > 0:43:32So that's all ready to go in the bowl. In that goes.
0:43:34 > 0:43:37- You can just dollop this in, can't you?- Dollop it in. That's right.
0:43:37 > 0:43:41- Gosh, you can smell the brandy, can't you?- I know, it's amazing. I love it.
0:43:41 > 0:43:45Then push that down, levelling it off.
0:43:46 > 0:43:49So I've got a bit of foil that is parchment-backed.
0:43:49 > 0:43:51If you haven't got it, use parchment
0:43:51 > 0:43:54and put that on, and then put the foil on top.
0:43:54 > 0:43:57So put it over the top like that,
0:43:57 > 0:44:00and then carefully tuck it under all the way round
0:44:00 > 0:44:04because there's a rim here and it goes underneath that rim,
0:44:04 > 0:44:05folding it round.
0:44:05 > 0:44:09And as you do it, with the other hand, move the bowl round.
0:44:09 > 0:44:12Just tuck it in, tuck it in, all the way round.
0:44:12 > 0:44:15Next, take a large pan that's deeper than your pudding bowl
0:44:15 > 0:44:17and place a jam jar lid at the bottom.
0:44:17 > 0:44:21This will separate the pudding bowl from the direct heat of your stove.
0:44:21 > 0:44:24And then take a piece of foil and fold it in four.
0:44:24 > 0:44:28Then take it like that and put that...
0:44:28 > 0:44:33So that will help you take it in and out of the pan.
0:44:33 > 0:44:38So put that on like that, and then you can leave those two like that.
0:44:38 > 0:44:42Now, you want to fill it up with water halfway up the pan.
0:44:42 > 0:44:45Bring it to the boil and let it boil very, very gently
0:44:45 > 0:44:49for about seven hours. But don't go out and leave it.
0:44:49 > 0:44:52Keep checking and also check the colour.
0:44:52 > 0:44:56It gets darker and darker with long, slow boiling.
0:44:56 > 0:44:58Or you could do it in a steamer.
0:44:58 > 0:45:00I haven't got a steamer.
0:45:00 > 0:45:03Always make sure that the water is kept topped up
0:45:03 > 0:45:05throughout the seven hours.
0:45:05 > 0:45:09You're waiting to see that familiar, deep-brown colour
0:45:09 > 0:45:10of a good fruit pudding.
0:45:10 > 0:45:13Now brandy butter. So simple to make.
0:45:13 > 0:45:16It is butter, icing sugar and brandy.
0:45:16 > 0:45:20You have double the amount of icing sugar, just over, than the butter.
0:45:22 > 0:45:25Start by creaming 100 grams of unsalted butter.
0:45:25 > 0:45:28Then I'm going to gradually add the icing sugar.
0:45:28 > 0:45:31You'll need 225 grams of icing sugar.
0:45:31 > 0:45:33You just need to turn it down a second to start with
0:45:33 > 0:45:37because it'll shower over you a bit. So I'll give that a good mix.
0:45:38 > 0:45:39That's all blended together
0:45:39 > 0:45:42and I'm just going to add the rest of it now.
0:45:44 > 0:45:46That's it.
0:45:46 > 0:45:47Brandy.
0:45:47 > 0:45:52You can add rum if you prefer. It'll take about three tablespoons.
0:45:52 > 0:45:55If you add more than that, it will curdle.
0:45:58 > 0:46:01After adding the alcohol, whisk the mixture until it's fluffy.
0:46:06 > 0:46:07That looks just right.
0:46:09 > 0:46:14At this stage, it's lovely and soft and this is how I like to serve it.
0:46:14 > 0:46:17In Victorian times, they used to do it as a hard butter
0:46:17 > 0:46:19and let it melt over a hot pudding.
0:46:19 > 0:46:20I think it's nice like this.
0:46:20 > 0:46:23Is that what you used to have when you were a little girl?
0:46:23 > 0:46:26I'm not going to answer that.
0:46:26 > 0:46:29Do you know, I think you get more cheeky as the days go on.
0:46:29 > 0:46:30- I know. I know.- Yes!
0:46:31 > 0:46:34Once the pudding has been steamed for seven hours,
0:46:34 > 0:46:36you can store it in a cool place overnight
0:46:36 > 0:46:38or in the fridge for longer.
0:46:39 > 0:46:42Then on the big day, you'll need to steam it again
0:46:42 > 0:46:44for two hours before serving.
0:46:44 > 0:46:46- So, let's see how... - Let's have a look. Ooh, yes.
0:46:46 > 0:46:49- The smell's coming, anyway, isn't it? - Yes.
0:46:49 > 0:46:52If you can take away the hot water, that would be a help.
0:46:52 > 0:46:54And at the bottom there is the tin lid
0:46:54 > 0:46:56so that it didn't actually touch the bottom.
0:46:56 > 0:47:00- Then we want to take the top off. So there it is.- Lovely.
0:47:00 > 0:47:02Tip it to one side
0:47:02 > 0:47:06and then the weight of the pudding will go down
0:47:06 > 0:47:08and pull it away from the edge.
0:47:08 > 0:47:12I'm just checking that it is quite away from the sides
0:47:12 > 0:47:14- and not sticking.- It smells lovely.
0:47:16 > 0:47:18Yup, I think we're all the way round.
0:47:18 > 0:47:21Then if we put this on the top like that...
0:47:21 > 0:47:24and then the cloth over the top.
0:47:24 > 0:47:27I'll do it on my own because that's what we would be doing at home.
0:47:27 > 0:47:31- Whenever I want any help on Christmas morning, nobody... - Nobody's around.
0:47:31 > 0:47:35Nobody's in the kitchen, except when things are ready for tasting.
0:47:35 > 0:47:38Absolutely, yeah. Or the carving of the meat.
0:47:38 > 0:47:41Exactly. So I'm going to turn that, like that.
0:47:43 > 0:47:47Now, just a tip about turning out the pudding.
0:47:47 > 0:47:51At home, what I do is I turn it out before lunch,
0:47:51 > 0:47:55just as I'm serving lunch, leaving the pudding basin on top
0:47:55 > 0:47:57which keeps it nice and warm.
0:47:57 > 0:48:00- So off with the bowl. - Watch your hands, Mary.
0:48:00 > 0:48:02That's right.
0:48:02 > 0:48:05- Now, you remember we did that disc of paper in the bottom?- Yeah.
0:48:05 > 0:48:06There is the disc of paper
0:48:06 > 0:48:10and it did mean that it came out absolutely smoothly.
0:48:10 > 0:48:14To serve with a final flourish, warm four tablespoons of brandy
0:48:14 > 0:48:20in a pan, pour over the warm pudding and set it alight.
0:48:20 > 0:48:22Lovely.
0:48:22 > 0:48:25- It smells good, too.- You can see it. I love that blue flame.
0:48:25 > 0:48:27It just screams of Christmas.
0:48:27 > 0:48:30It's lovely. Has it died down over there?
0:48:30 > 0:48:32- Yes, it's gone. It's gone. - It's ready to cut.
0:48:32 > 0:48:36Isn't it nice, the way the fruit is in nice, big pieces?
0:48:36 > 0:48:39You can see the apricots.
0:48:39 > 0:48:42Now, I'm very sorry. I haven't done the custard for you.
0:48:42 > 0:48:46- But I have got... Do try...- I'm prepared to try the brandy butter.
0:48:48 > 0:48:50So, what do you think?
0:48:53 > 0:48:55Oh, yeah.
0:48:55 > 0:48:57Mmmm.
0:48:57 > 0:49:00It's fruitier than most puddings I've had before.
0:49:00 > 0:49:03It's really tasty because it's the texture of the apricot
0:49:03 > 0:49:05that's just broken down slightly.
0:49:05 > 0:49:09It makes it chewy, fruity, moist.
0:49:09 > 0:49:11That, married with the brandy butter...
0:49:11 > 0:49:14I think it's absolutely gorgeous.
0:49:14 > 0:49:17You could have turned me, Mary, to be honest, but I'd love that with custard as well.
0:49:17 > 0:49:19Well, I'm sorry I haven't got any.
0:49:22 > 0:49:25Once the pudding's been eaten and everyone's gone home,
0:49:25 > 0:49:29you're left with that classic Christmas dilemma -
0:49:29 > 0:49:31what to do with all those leftovers.
0:49:33 > 0:49:38This recipe, it's been around in my family for about ten years now
0:49:38 > 0:49:40and my son's sort of grown up on it
0:49:40 > 0:49:42and on Boxing Day I have to get baking.
0:49:42 > 0:49:47Now, normally, a baker like me needs a day off, but oh, no.
0:49:47 > 0:49:49Boxing Day, six o'clock in the morning I'm up,
0:49:49 > 0:49:52playing with his toys and also knocking up a quick dough
0:49:52 > 0:49:55to produce something that's slightly different.
0:49:55 > 0:49:57And what I'm going to do is make a Chelsea bun.
0:49:57 > 0:50:01I'm going to fill it with cranberry, stuffing and the remaining turkey.
0:50:02 > 0:50:04They may not have a traditional filling,
0:50:04 > 0:50:07but Paul's turkey, ham and cranberry Chelsea buns
0:50:07 > 0:50:09are well worth the effort.
0:50:13 > 0:50:18Into a large bowl, pour in 500 grams of strong white flour.
0:50:18 > 0:50:24Add 14 grams of fast-acting dried yeast and ten grams of salt.
0:50:24 > 0:50:26That goes to the other side of the bowl.
0:50:26 > 0:50:29Even at this stage, salt in contact with yeast
0:50:29 > 0:50:31will actually sit on it and retard it slightly.
0:50:31 > 0:50:33So just keep them away at this stage.
0:50:33 > 0:50:36Add to that two eggs and, because this is a sweet dough,
0:50:36 > 0:50:3850 grams of caster sugar.
0:50:38 > 0:50:41What I've got in this jug, Mary, is 150ml of milk
0:50:41 > 0:50:44and 90ml of warm water.
0:50:44 > 0:50:46Now, this is the tricky bit for people like me,
0:50:46 > 0:50:48when I'm trying to teach people how to make bread.
0:50:48 > 0:50:52No-one can actually give you a definitive answer on how much liquid
0:50:52 > 0:50:53should go in a bread mix.
0:50:53 > 0:50:56So the aim of the game here is to watch. And I'll show you
0:50:56 > 0:50:59what consistency we're looking for. All right?
0:50:59 > 0:51:02Now, you start with fingers in, like a mixer
0:51:02 > 0:51:06and just move the flour into the liquid at this stage.
0:51:06 > 0:51:11Now, you can see here, I'm beginning to scrunch the dough together.
0:51:11 > 0:51:14Just to be practical, I know quite a few people wouldn't want
0:51:14 > 0:51:17to do that by hand, so you could do it with a dough hook, couldn't you?
0:51:17 > 0:51:19You could do it with a dough hook in a mixer, no problem.
0:51:19 > 0:51:22But the beauty of this is it just encourages people
0:51:22 > 0:51:24to use their hands and they remember more.
0:51:24 > 0:51:27A machine is not going to remember how much liquid
0:51:27 > 0:51:30you put in last time, if you just happen to buy a different flour.
0:51:30 > 0:51:32Hands in, you're feeling it.
0:51:32 > 0:51:35When I was a kid, when I was growing up and my dad used to stick me in the bakery
0:51:35 > 0:51:38when I was 12 years old as a Saturday lad,
0:51:38 > 0:51:41he'd give me a lump of dough and say, "Play with that, son."
0:51:41 > 0:51:44So I'd sit in the corner and play with this dough.
0:51:44 > 0:51:46And you learn, you remember things.
0:51:46 > 0:51:50If you feel something, you remember what it should feel like.
0:51:50 > 0:51:54Now you can see here, I'm beginning to scrunch the dough together
0:51:54 > 0:51:57to create a soft mess.
0:51:57 > 0:52:00You think, how am I going to make something delicious from that?
0:52:00 > 0:52:02I know you will.
0:52:02 > 0:52:04Get this dough...
0:52:05 > 0:52:07..and chuck it into the flour.
0:52:09 > 0:52:12Now, a little bit of flour on the top
0:52:12 > 0:52:14and roll it around in the flour at this stage.
0:52:14 > 0:52:16Don't worry about it too much.
0:52:16 > 0:52:19Now I'm just going to start building up the gluten in it.
0:52:19 > 0:52:20Roll it up...
0:52:21 > 0:52:23..and flatten it down.
0:52:23 > 0:52:26So you are adding extra flour to your mixture.
0:52:26 > 0:52:29An enriched dough, I always do. If you've got a really soft dough,
0:52:29 > 0:52:33the addition of this flour is not going to make any difference. The dough will still be soft.
0:52:33 > 0:52:38So, I just rolled it up to start with, just to build up that...
0:52:38 > 0:52:43softness and build up that... start of elasticity in the dough.
0:52:43 > 0:52:45Then I begin to stretch it.
0:52:45 > 0:52:48Hold the base and pull away from the dough.
0:52:48 > 0:52:51And you can see the more I'm manipulating this,
0:52:51 > 0:52:54the better it feels, the softer it's going.
0:52:54 > 0:52:57You carry on doing that for about ten minutes.
0:52:59 > 0:53:00OK.
0:53:00 > 0:53:03Nice and moulded and soft.
0:53:03 > 0:53:06Once covered, leave the dough to rise in your kitchen
0:53:06 > 0:53:08for around an hour-and-a-half,
0:53:08 > 0:53:12enough time for it to have doubled in size.
0:53:12 > 0:53:15Put some flour on your bench.
0:53:15 > 0:53:17Tip this dough out.
0:53:23 > 0:53:29All I'm going to do is just gently shape it into a rough ball.
0:53:29 > 0:53:32- OK?- Beautifully elastic and soft. - It's lovely.
0:53:32 > 0:53:34Because it's rested and the gluten's built up,
0:53:34 > 0:53:37it's created that stretch which is what you want.
0:53:38 > 0:53:41Use your fingers to start with. Flatten it down.
0:53:41 > 0:53:45And then, using a rolling pin... OK. Roll it up.
0:53:45 > 0:53:48You want to make it into a rough rectangle.
0:53:49 > 0:53:53Now, with this side, you just want to tack it to the bench like that.
0:53:53 > 0:53:56You'll see why in a minute.
0:53:56 > 0:53:58All the way along.
0:53:58 > 0:53:59I'm intrigued.
0:54:02 > 0:54:06Next, spread 270 grams of your leftover cranberry sauce
0:54:06 > 0:54:08all over the flattened dough.
0:54:08 > 0:54:11- It smells lovely, doesn't it? - Mmm.
0:54:11 > 0:54:14Top it with 200 grams of sage and onion stuffing.
0:54:14 > 0:54:18And finally, 300 grams of leftover roast turkey.
0:54:19 > 0:54:21Grab your pieces.
0:54:21 > 0:54:24Break them up. This has been shredded into little pieces.
0:54:24 > 0:54:25So pick all the little pieces off the bone
0:54:25 > 0:54:28that you didn't quite get to on Christmas Day.
0:54:28 > 0:54:31Spread that all over the top as well.
0:54:31 > 0:54:33Now, at this stage, we need to incorporate this.
0:54:33 > 0:54:35We're going to roll it up, similar to a roulade.
0:54:35 > 0:54:39I've tacked this down just so I can stretch it a little bit.
0:54:39 > 0:54:43So you start by rolling over the top...
0:54:43 > 0:54:45to make your line,
0:54:45 > 0:54:47like breaking its back on the roulade, essentially.
0:54:47 > 0:54:51And then you lift it up, tug it and then roll it.
0:54:51 > 0:54:54Lift it up, tug it and roll it. OK?
0:54:54 > 0:54:58Lift it up, tug, roll.
0:54:58 > 0:55:00And you do that...
0:55:00 > 0:55:06until you reach down to the seam here.
0:55:08 > 0:55:09There.
0:55:09 > 0:55:13OK. Now you're down to that seam, line of flour, lift it up
0:55:13 > 0:55:15and drop it in the flour. That's the wet bit
0:55:15 > 0:55:19- that I've just wet when I drew it down with my finger.- Yes.
0:55:19 > 0:55:22And then just gently roll with the weight of your hand.
0:55:22 > 0:55:24Don't put any pressure on it.
0:55:26 > 0:55:28Now, with the scraper...
0:55:28 > 0:55:30These are the bits you can bake off separately.
0:55:30 > 0:55:32Just tidy up the ends.
0:55:32 > 0:55:34Make a big cut.
0:55:34 > 0:55:38Normally, a good two inches, you know.
0:55:38 > 0:55:40Make cuts like that all the way down.
0:55:40 > 0:55:43So if we haven't got a scraper like that, we could just use a knife.
0:55:43 > 0:55:46Yes. So I've got a tray here. Non-stick. I've just brushed it
0:55:46 > 0:55:48with a little bit of butter.
0:55:48 > 0:55:50Quite deep. A good two to three inches deep.
0:55:50 > 0:55:54Place them into the tray.
0:55:55 > 0:55:59You'll then need to leave your buns to rise for around an hour
0:55:59 > 0:56:02until all the gaps between them have been filled.
0:56:02 > 0:56:07Then bake in a pre-heated oven at 200 degrees for around 20 minutes.
0:56:07 > 0:56:10When done, they should have the same light-brown colour
0:56:10 > 0:56:13you see in a standard Chelsea bun.
0:56:13 > 0:56:14Ooh!
0:56:14 > 0:56:15Lovely.
0:56:15 > 0:56:19- The yeasty smell is lovely. - Absolutely delicious. Now...
0:56:20 > 0:56:24It's nice and brown. It's bouncy. It's a bit hot at the moment.
0:56:24 > 0:56:27But just hang on there for an hour. Leave it to just cool down a bit.
0:56:27 > 0:56:30- We'll try it a bit later. - Ooh, lovely.
0:56:30 > 0:56:34They may be unconventional, but sure to be a family favourite.
0:56:34 > 0:56:36Remember to use your hands with this dough,
0:56:36 > 0:56:38so you can feel how much liquid to add,
0:56:38 > 0:56:42and keep kneading until it feels soft, smooth and elastic.
0:56:43 > 0:56:46Flatten and tack your finished dough to your work surface.
0:56:46 > 0:56:50Once filled, always stretch as you roll it up.
0:56:54 > 0:56:57If I break that open, split that into two...
0:56:58 > 0:57:01There you go. Just tear a little bit off that.
0:57:01 > 0:57:03You can see the structure inside, what's going on.
0:57:03 > 0:57:06You can see the turkey, cranberries, everything in there.
0:57:06 > 0:57:08It's a lovely soft dough.
0:57:08 > 0:57:10And then using up that...
0:57:10 > 0:57:13turkey and stuffing...
0:57:13 > 0:57:17really works. Essentially, what you've done is a ready-made sandwich.
0:57:17 > 0:57:20It's heaven on a plate. It's absolutely delicious.
0:57:20 > 0:57:24It is so soft. It's not tough.
0:57:24 > 0:57:28I'd like that perhaps with a green salad as my lunch on Boxing Day.
0:57:28 > 0:57:29That would be so good.
0:57:29 > 0:57:32It's new to me, but it's your original family recipe,
0:57:32 > 0:57:35and I can tell you, this is one I'm going to copy.
0:57:37 > 0:57:41If you fancy making any of Mary and Paul's Christmas classics,
0:57:41 > 0:57:42you can find the recipes at...
0:57:47 > 0:57:49Wow. What a cracking selection.
0:57:49 > 0:57:52I hope this is encouraging everybody at home
0:57:52 > 0:57:54to have a good Christmas bake.
0:57:54 > 0:57:56But it makes you feel very Christmassy,
0:57:56 > 0:57:58looking at this on the table.
0:57:58 > 0:58:01And if I was going to have a favourite,
0:58:01 > 0:58:03I'd probably go for your Yule log.
0:58:03 > 0:58:05I think I'm going to have a go at your mince pies.
0:58:05 > 0:58:10I love the idea of having the tangerine in it too.
0:58:10 > 0:58:11But I'm going to have them hot
0:58:11 > 0:58:14and I'm going to have them with a lot of brandy butter.
0:58:14 > 0:58:16Well, that's your call, Mary. That's your call.
0:58:16 > 0:58:19But I'm feeling extremely festive. Merry Christmas, Mary.
0:58:19 > 0:58:21Merry Christmas.
0:58:21 > 0:58:23Merry Christmas.
0:58:27 > 0:58:30Subtitles by Red Bee Media Ltd