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