0:00:05 > 0:00:08It was the week before Christmas,
0:00:08 > 0:00:10and all through the house
0:00:10 > 0:00:16not a creature was stirring, except in the kitchen.
0:00:16 > 0:00:20- Gosh, it looks rich!- It does, doesn't it? Look at the colour of that.
0:00:20 > 0:00:23In this Christmas masterclass, Mary and Paul will guide you
0:00:23 > 0:00:27through some of their favourite festive dishes.
0:00:27 > 0:00:31- One, two, three. - That's cracking, that.
0:00:31 > 0:00:37With practical tips to feed family and friends over the holidays.
0:00:37 > 0:00:39That smells lovely.
0:00:39 > 0:00:42Christmas is all about baking with family,
0:00:42 > 0:00:44get all the young ones to help you,
0:00:44 > 0:00:49and I can see children putting all sorts of sweets round here.
0:00:49 > 0:00:51The main thing is not to get too stressed.
0:00:51 > 0:00:53Don't do too much at one go,
0:00:53 > 0:00:56it's a matter of calming down and enjoying it.
0:00:56 > 0:00:59I was wondering if you'd turn up in a Father Christmas outfit
0:00:59 > 0:01:01- because I know you've got one. - Yeah, I have got a Santa suit.
0:01:01 > 0:01:05For me, Christmas is all about the kitchen. Oh, yes!
0:01:05 > 0:01:09Look at this! What we're going to show you is some real classic bakes.
0:01:09 > 0:01:12Once you've learned how to do the basics, then you can twist it
0:01:12 > 0:01:14and make it your own, make it your own way,
0:01:14 > 0:01:17make it your family tradition. But we are here to show you
0:01:17 > 0:01:19how to bake some great Christmas goodies.
0:01:19 > 0:01:22I think that looks wonderful, well done.
0:01:22 > 0:01:25Mary and Paul will share traditional classics
0:01:25 > 0:01:29and modern alternatives for your table this Christmas.
0:01:29 > 0:01:33Mary turns the trusty mince pie into an original tray bake,
0:01:33 > 0:01:37her mincemeat streusel can be made beforehand to feed friends
0:01:37 > 0:01:41and family, making this Christmas classic go much further.
0:01:41 > 0:01:44Paul bakes a traditional German stollen,
0:01:44 > 0:01:48packed with fruits and a swirl of marzipan.
0:01:48 > 0:01:52If you've not yet made your Christmas cake, Mary has the answer.
0:01:52 > 0:01:55Her Tunis cake made from a light Madeira,
0:01:55 > 0:01:57topped with a thick layer of chocolate ganache
0:01:57 > 0:02:01can be made last minute in time for Christmas.
0:02:01 > 0:02:03Paul's Scottish bake for New Year's Eve.
0:02:03 > 0:02:10The black bun, a fruit cake wrapped in delicate shortcrust pastry.
0:02:10 > 0:02:12The whole family, young and old, can get involved
0:02:12 > 0:02:17in making Mary's traditional gingerbread house.
0:02:17 > 0:02:21And finally, Paul has a great way of using up the Christmas leftovers
0:02:21 > 0:02:24in his hot water crust pie.
0:02:24 > 0:02:27An impressive centrepiece for your Boxing Day table.
0:02:54 > 0:02:56Well, Mary, finished all your shopping?
0:02:56 > 0:02:58More or less, more or less.
0:02:58 > 0:03:01There's always last minute things to do. All the food is organised,
0:03:01 > 0:03:05I start my list early. I find out how many people are coming for Christmas
0:03:05 > 0:03:09and then set it out and try and get things in and get organised.
0:03:09 > 0:03:11- I haven't even started yet! - Haven't you?
0:03:11 > 0:03:14I always leave it until the last minute. December 24th.
0:03:14 > 0:03:16I'm the lunatic that's running around seeing all the shops closing
0:03:16 > 0:03:18going "Noooo!" and just grabbing stuff.
0:03:18 > 0:03:21But what does Christmas mean to you? Because for me
0:03:21 > 0:03:23I think it's the smell of the turkey cooking,
0:03:23 > 0:03:25it's the smell of the stuffing in there.
0:03:25 > 0:03:27It's the smell of the kitchen.
0:03:27 > 0:03:30It's wonderful, and also perhaps a bit of mulled wine,
0:03:30 > 0:03:32I love the smell of all those spices coming through.
0:03:32 > 0:03:36And everybody says, "Can I help?" And I'm afraid I accept graciously,
0:03:36 > 0:03:39it's a time when everybody gets involved and I love it.
0:03:39 > 0:03:42I feel exactly the same, my big job always leading up to it
0:03:42 > 0:03:45is mince pies, I seem to be on mince pie duty from mid-November,
0:03:45 > 0:03:48so I'm up to HERE with mince pies. I still like them,
0:03:48 > 0:03:50but I'm nearly coming to an end, so not far now.
0:03:50 > 0:03:51Well, I've got the answer to it.
0:03:51 > 0:03:55I'm really tired of making individual mince pies,
0:03:55 > 0:03:58so I'm going to show you a mincemeat streusel.
0:03:58 > 0:04:00Far quicker than making mince pies,
0:04:00 > 0:04:02you can have a lot of brandy butter with it, delicious.
0:04:02 > 0:04:04Typical, you with your brandy butter again.
0:04:04 > 0:04:08Mary's mincemeat streusel, made with a delicate pastry base,
0:04:08 > 0:04:11layered with a home-made mincemeat filling
0:04:11 > 0:04:13and topped with a light and crumbly streusel.
0:04:13 > 0:04:16- OK, you want me to do anything, then?- I do.
0:04:16 > 0:04:18So I'm going to make my own mincemeat,
0:04:18 > 0:04:20now that's not something I always do.
0:04:20 > 0:04:23Sometimes I buy it and add a bit of stewed apple to it
0:04:23 > 0:04:26and a few more spices. Perhaps we'd have a go at making it ourselves.
0:04:26 > 0:04:31So, if you can weigh the fruits, and I need 100g of currants first of all.
0:04:31 > 0:04:33Is it worth it making your own mincemeat?
0:04:33 > 0:04:35It's a bit of a pain, isn't it?
0:04:35 > 0:04:38It's lovely because everybody likes home-made mince pies
0:04:38 > 0:04:41but, of course, you do have a choice of all the fruits that you like.
0:04:41 > 0:04:44You will then need to add 100g of raisins,
0:04:44 > 0:04:48100g of sultanas and 50g of mixed peel.
0:04:48 > 0:04:53Mary's mix is personalised with an additional 100g of dried apricots
0:04:53 > 0:04:55and 100g of dried cranberries.
0:04:55 > 0:04:59I know one wouldn't use dried cranberries in the past,
0:04:59 > 0:05:02but that's something that's different now and a different flavour.
0:05:02 > 0:05:06And then I've got these apricots, now I have made them fairly chunky
0:05:06 > 0:05:10because I like to come across them. Then I would like an apple.
0:05:10 > 0:05:13I can remember at home when I was young,
0:05:13 > 0:05:18Mum bought the mincemeat and she'd add a lot of stewed apple to it.
0:05:18 > 0:05:22- Did your mum cook a lot? - She did but, of course, as you know,
0:05:22 > 0:05:25I'm quite ancient and it was just after the war
0:05:25 > 0:05:28when most of the cooking was done. And things were short,
0:05:28 > 0:05:32- so the apple would spin it out. Can you just grate that for me?- Yep.
0:05:32 > 0:05:35I mean, tangerines, satsumas,
0:05:35 > 0:05:37I'd be tempted to put that in instead of a lemon,
0:05:37 > 0:05:39because that always reminds me of Christmas.
0:05:39 > 0:05:42- Always had a satsuma in my stocking. - Right at the foot.
0:05:42 > 0:05:44But it was always wrapped up like a present,
0:05:44 > 0:05:46so I'd get really excited about it,
0:05:46 > 0:05:48thinking, "Wow, that's an extra present."
0:05:48 > 0:05:51Rip it open, it's a satsuma!
0:05:51 > 0:05:54Squeeze the juice of half the lemon into the mixture
0:05:54 > 0:05:59along with 125g of muscovado sugar, 25g of roughly chopped almonds,
0:05:59 > 0:06:06a quarter of a teaspoon of cinnamon and half a teaspoon of mixed spice.
0:06:06 > 0:06:11Tip all that into the pan, so in there like that,
0:06:11 > 0:06:15and then 75g of butter. I find that most people
0:06:15 > 0:06:17like to use butter rather than suet.
0:06:17 > 0:06:19You've got butter in the fridge, anyway.
0:06:19 > 0:06:21If you buy a packet of suet then you're left with it
0:06:21 > 0:06:24unless you're making treacle syrup pudding or something.
0:06:24 > 0:06:27So, all I've got to do is gently heat that
0:06:27 > 0:06:31so the butter is melted, it helps to plump up the fruit.
0:06:31 > 0:06:34Cook the mincemeat gently over a low heat for about ten minutes
0:06:34 > 0:06:38until the butter has melted and the ingredients are well combined.
0:06:38 > 0:06:40You must then leave it to cool,
0:06:40 > 0:06:43before adding a little winter warmer.
0:06:43 > 0:06:45I'm going to add a little bit of brandy to it.
0:06:45 > 0:06:47It's up to you, really, how much you add,
0:06:47 > 0:06:50- just a good sprinkling.- We're going to have a Mary Berry amount.
0:06:50 > 0:06:53Where's the rest of the bottle? That's not full.
0:06:53 > 0:06:57Sprinkle it in over the top, just like that, and then stir it.
0:06:57 > 0:06:59Once the mincemeat filling is made,
0:06:59 > 0:07:02you can prepare the sweet shortcrust pastry
0:07:02 > 0:07:06for the base of the streusel. Add 175g of plain flour,
0:07:06 > 0:07:09one-and-a-half tablespoons of icing sugar,
0:07:09 > 0:07:12and 100g of butter to a food processor.
0:07:12 > 0:07:15So tip all that in, all the flour.
0:07:15 > 0:07:18And mix until it resembles coarse breadcrumbs.
0:07:18 > 0:07:21Then I'm going to add some cold water to that,
0:07:21 > 0:07:24about one-and-a-half tablespoons,
0:07:24 > 0:07:27and just whizz it until it comes together.
0:07:27 > 0:07:31So, if I could have a little flour just to bring that together.
0:07:31 > 0:07:34That's it. Hardly needs any kneading at all.
0:07:34 > 0:07:36So this is going to be the base?
0:07:36 > 0:07:39That is the base, and that just needs to chill
0:07:39 > 0:07:41so that I can roll it out.
0:07:41 > 0:07:45And now, for the streusel topping, I need 75g of self-raising flour.
0:07:45 > 0:07:48The streusel topping goes above the mincemeat
0:07:48 > 0:07:52and streusel in Germany means "to scatter, to sprinkle".
0:07:52 > 0:07:57And then 40g of semolina, that gives a nice crunchiness to it.
0:07:57 > 0:07:59And 40g of caster sugar.
0:07:59 > 0:08:02And then I've got some melted butter here,
0:08:02 > 0:08:05if you just pour that in like that,
0:08:05 > 0:08:08and it doesn't matter that there's a sediment in the butter,
0:08:08 > 0:08:09you don't have to clarify it.
0:08:09 > 0:08:13So work that all together, you see the consistency of it,
0:08:13 > 0:08:16- looking a bit like a soft marzipan. - Yeah.
0:08:16 > 0:08:19So, if you just put it in the freezer until it's frozen solid,
0:08:19 > 0:08:22- and you'll be able to grate it on top.- That's a nice idea.
0:08:22 > 0:08:25- Don't mess about with it, just put it in the freezer!- I'm not!
0:08:25 > 0:08:27- I'm going to roll it up! - There we are.
0:08:27 > 0:08:29- In the freezer?- Yeah.
0:08:29 > 0:08:31Once both doughs have chilled down sufficiently,
0:08:31 > 0:08:34roll out the sweet shortcrust pastry
0:08:34 > 0:08:37as thin as you can and use it to carefully line
0:08:37 > 0:08:39a greased Swiss roll tin.
0:08:39 > 0:08:42Then spread a generous layer of mincemeat over the base
0:08:42 > 0:08:45before trimming off any excess pastry.
0:08:45 > 0:08:47So, Paul, streusel topping.
0:08:47 > 0:08:51That has chilled and I'm going to grate it straight on the top.
0:08:51 > 0:08:54It looks lovely, it looks as though you're putting grated cheese on top,
0:08:54 > 0:08:55which, of course, you're not.
0:08:55 > 0:08:59And that sort of soaks down into the mincemeat
0:08:59 > 0:09:02so if there's been any extra moisture from that brandy,
0:09:02 > 0:09:08and the apple, it absorbs it, and it gives a very light topping.
0:09:08 > 0:09:12Preheat the oven to 180 degrees fan,
0:09:12 > 0:09:15and bake the streusel for 25-30 minutes.
0:09:18 > 0:09:21You're looking for the pastry to crisp up,
0:09:21 > 0:09:25and for the streusel topping to turn golden brown in colour.
0:09:25 > 0:09:27That smells lovely.
0:09:27 > 0:09:31Pale golden round the outside, good colour on top,
0:09:31 > 0:09:34and I'm going to leave that now to be cool enough to cut.
0:09:34 > 0:09:37And it's lovely with brandy butter or even brandy cream.
0:09:37 > 0:09:41I'm starving, hurry up and cool, PLEASE!
0:09:51 > 0:09:53So, here's my mincemeat streusel,
0:09:53 > 0:09:57it's much easier to make than the individual mince pies.
0:09:57 > 0:10:00- You get more mincemeat inside.- It's more like a tray bake, isn't it?
0:10:00 > 0:10:04It's a quick way of knocking up 16 mince pies in half the time.
0:10:04 > 0:10:07Exactly, and it's home-made mincemeat, as well.
0:10:07 > 0:10:10- Oh, yes. I'm looking forward to it. - It holds together when you cut it,
0:10:10 > 0:10:12- have a try.- Let's see what this is like.
0:10:15 > 0:10:17That's cracking, that.
0:10:19 > 0:10:20That's lovely.
0:10:20 > 0:10:23The secret is to have a very thin layer of pastry underneath
0:10:23 > 0:10:27and lots of home-made mincemeat, and the top is all crispy.
0:10:27 > 0:10:29Nice one, Mary.
0:10:29 > 0:10:32- Well, it was our first recipe and I'm glad you enjoy it.- Mmm.
0:10:35 > 0:10:38Another of our now much-loved Christmas bakes
0:10:38 > 0:10:41also has German connections.
0:10:41 > 0:10:45Stollen was first known to have been baked at the Saxon Royal Court
0:10:45 > 0:10:49in 1427, but it was very different to what it is today.
0:10:49 > 0:10:53Originally, stollen was made for fasting rather than for feasting.
0:10:53 > 0:10:58It consisted of just flour, water, yeast and oil,
0:10:58 > 0:11:01and it was called stritzel at the time.
0:11:01 > 0:11:06Now, it was due to a decree that was passed by the Roman Catholic Church
0:11:06 > 0:11:10forbidding the use of butter and milk during the period of Advent,
0:11:10 > 0:11:12so leading up to Christmas.
0:11:12 > 0:11:16It was only Pope Innocent VIII in 1491,
0:11:16 > 0:11:20he wrote a letter stating that milk and butter could be used
0:11:20 > 0:11:23with the blessing of God. This is really the time when stritzel
0:11:23 > 0:11:25turned into stollen.
0:11:25 > 0:11:28The inclusion of milk and butter into the recipe
0:11:28 > 0:11:31was followed by the inclusion of all sorts of other ingredients
0:11:31 > 0:11:35such as dried fruit, such as almonds, such as sugar and so on.
0:11:35 > 0:11:38Stollen became associated with Christmas in Germany
0:11:38 > 0:11:41as it started to be sent to loved ones living abroad
0:11:41 > 0:11:44as a reminder of home. This tradition held a particular
0:11:44 > 0:11:47significance with soldiers during the First World War.
0:11:47 > 0:11:50By Christmas 1914, the First World War had been raging
0:11:50 > 0:11:52for the best part of four months.
0:11:52 > 0:11:55The British Army had been fighting furiously
0:11:55 > 0:11:58and on Christmas Eve, as far as the British soldiers were concerned,
0:11:58 > 0:12:00it was going to be business as usual.
0:12:00 > 0:12:02But all of a sudden they started to see lights appearing
0:12:02 > 0:12:05on the German trenches, and Christmas trees were being put up
0:12:05 > 0:12:08on the German parapet, and what it was was a great indication
0:12:08 > 0:12:10of what was to come the following day.
0:12:10 > 0:12:13Christmas Day morning dawned frosty and cold,
0:12:13 > 0:12:16and it was very misty. And when the mist started to clear,
0:12:16 > 0:12:18the British soldiers saw Germans already standing
0:12:18 > 0:12:20in no man's land near their trenches.
0:12:20 > 0:12:23Then some of them started to get closer and were calling to them
0:12:23 > 0:12:25to come and join them. The British soldiers, they got out of
0:12:25 > 0:12:28the trench, and some of them went and met the Germans halfway
0:12:28 > 0:12:31across in no man's land. As both sides came together,
0:12:31 > 0:12:35they started swapping and trading photographs, Christmas gifts
0:12:35 > 0:12:37that families might have sent from home.
0:12:37 > 0:12:41To the German army, stollen was a really sentimental gift,
0:12:41 > 0:12:44and the idea that a German soldier who was sent that stollen
0:12:44 > 0:12:47by his family, that he would then give that away and exchange it,
0:12:47 > 0:12:50really does sum up the Christmas spirit that was around
0:12:50 > 0:12:52in the trenches in Christmas 1914.
0:13:02 > 0:13:06Paul's heavily spiced and fruited version of this Christmas classic,
0:13:06 > 0:13:10features a swirl of marzipan running through the centre.
0:13:10 > 0:13:15Now, can you weigh up for me 500g of strong white flour, please?
0:13:15 > 0:13:18And strong white flour because you always use strong flour for bread.
0:13:18 > 0:13:20This is going to take on board a lot of fruit
0:13:20 > 0:13:23so it needs to have some form of gluten in there,
0:13:23 > 0:13:26some strength in there to be able to bond all that fruit together.
0:13:26 > 0:13:28A weak flour just wouldn't be able to do it.
0:13:28 > 0:13:29Do you like stollen, Mary?
0:13:29 > 0:13:32I absolutely love it, I like it heavily-fruited
0:13:32 > 0:13:35and I love the marzipan that goes through it.
0:13:35 > 0:13:36You're going to love this, then.
0:13:36 > 0:13:40He will then need to add 150g of softened butter,
0:13:40 > 0:13:4310g of fast action yeast and 10g of salt.
0:13:44 > 0:13:47Sweeten the dough mix with 100g of caster sugar
0:13:47 > 0:13:52and gradually pour in 250ml of whole milk as you start to mix the dough.
0:13:54 > 0:13:57Now I really begin to try and form the dough in the bowl,
0:13:57 > 0:14:00and it's gone lovely and soft because the butter's begun
0:14:00 > 0:14:01to soften.
0:14:01 > 0:14:03Could you just pull my sleeve up for me, Mary, please?
0:14:03 > 0:14:06I will. Just like with the children.
0:14:06 > 0:14:07And that one?
0:14:07 > 0:14:10OK, well, I'm glad to think you're not getting mucky. That's it.
0:14:10 > 0:14:12Right. A little bit of flour if you could, Mary.
0:14:12 > 0:14:15Because this has got butter in it, if I use olive oil on there
0:14:15 > 0:14:18it'll emulsify onto the bench, so I'm going to pop it in
0:14:18 > 0:14:21the middle there, roll it around in the flour just to start off with
0:14:21 > 0:14:23so it's got a good coating on it,
0:14:23 > 0:14:25and then begin to manipulate the dough.
0:14:25 > 0:14:28So what you're doing at this stage is building up the gluten strands
0:14:28 > 0:14:32and stretching it out so at the moment it doesn't look mottled,
0:14:32 > 0:14:33it looks nice and smooth.
0:14:35 > 0:14:40For the filling, he will need 200g of raisins, 100g of currants,
0:14:40 > 0:14:44125g of mixed peel, a pinch of ground nutmeg,
0:14:44 > 0:14:48and a pinch of ground cloves to give it a really festive aroma.
0:14:49 > 0:14:52- Could I have 55g of the blanched almonds, please, Mary?- Certainly.
0:14:52 > 0:14:54This is going to add a lot of texture to it,
0:14:54 > 0:14:56so you've got a lot of soft fruit,
0:14:56 > 0:14:59so this is going to add a little bite and crunch to it as well.
0:14:59 > 0:15:02Finally, add half a teaspoon of vanilla extract
0:15:02 > 0:15:05and just a couple of drops of almond extract.
0:15:05 > 0:15:07Now we're going to add that to the dough.
0:15:07 > 0:15:10Now the way that you do that, push your dough in
0:15:10 > 0:15:15and begin to fold your dough and push at the same time.
0:15:15 > 0:15:20What this does is it forces all the fruit into the dough.
0:15:20 > 0:15:23So, you grab the outside,
0:15:23 > 0:15:25push it down and then you eventually fold it into the middle.
0:15:25 > 0:15:29Do you know, that's the opposite way that I would do it,
0:15:29 > 0:15:31I would have the dough out, put the fruit there
0:15:31 > 0:15:34and sort of knead it in, and you're doing it just the other way round,
0:15:34 > 0:15:37which seems a sensible way, you can get more force in the bowl...
0:15:37 > 0:15:40- You're forcing it in. - Right.- That didn't take very long.
0:15:40 > 0:15:42No, it didn't.
0:15:42 > 0:15:45So, your dough's in there, so what we're going to do is smooth it off
0:15:45 > 0:15:51a little bit, gently just roll it up using the whole part of your hand.
0:15:55 > 0:15:58Return the dough to the bowl, cover with clingfilm to prevent a skin
0:15:58 > 0:16:03from forming, and then leave to rise for one to two hours,
0:16:03 > 0:16:05or until it has doubled in size.
0:16:07 > 0:16:09OK, Mary, there's the dough that's risen.
0:16:09 > 0:16:12It's been sitting there for about an hour-and-a-half, actually.
0:16:12 > 0:16:13Lovely and soft and light.
0:16:13 > 0:16:15So we're going to get a little bit of flour,
0:16:15 > 0:16:18this is where you turn a lump of dough into a stollen.
0:16:18 > 0:16:21You start off by flattening it down with your hand first...
0:16:25 > 0:16:28Coat it with a bit of flour on both sides.
0:16:29 > 0:16:32So most of the work's already done
0:16:32 > 0:16:34before you invite Mr Rolling Pin into play.
0:16:38 > 0:16:40There's real power behind that...
0:16:40 > 0:16:42- You just missed me!- Sorry, Mary.
0:16:42 > 0:16:44- Did I?- Yes.
0:16:44 > 0:16:47There's real power behind the rolling you're doing.
0:16:49 > 0:16:53What you want to do is, try and get this about the width of your tray,
0:16:53 > 0:16:56and the height of one of the sultanas, which is about right.
0:16:56 > 0:16:59A little bit more stretching, it's going to be a bit weak
0:16:59 > 0:17:02cos there's so much stuff in there, so if you get a rip,
0:17:02 > 0:17:04don't worry about it, it doesn't matter.
0:17:04 > 0:17:06You're going to roll that up, anyway.
0:17:06 > 0:17:10Take 225g of marzipan and roll out into a rectangle.
0:17:12 > 0:17:14The length of the marzipan should roughly fit
0:17:14 > 0:17:16the width of the stollen dough.
0:17:16 > 0:17:19Now you can play around with the volume of marzipan.
0:17:19 > 0:17:20If you like marzipan,
0:17:20 > 0:17:23you've got absolutely as much as you want in there.
0:17:23 > 0:17:25You can colour the marzipan if you want
0:17:25 > 0:17:27so you've got a colour going through the whole thing.
0:17:27 > 0:17:30Over here, I've got some melted butter.
0:17:30 > 0:17:33For a little bit of flavour and for a little bit of bonding
0:17:33 > 0:17:37for the marzipan, just rub a little bit of butter in there.
0:17:37 > 0:17:38Ah, I see, yep.
0:17:38 > 0:17:40OK. Now we're going to roll it up.
0:17:40 > 0:17:44So roll over the top and then you begin to roll up the marzipan.
0:17:44 > 0:17:46So the aim is to get the marzipan in the middle?
0:17:46 > 0:17:49- Yes.- Gosh, that looks a big stollen.
0:17:49 > 0:17:53Transfer the stollen to a baking tray and cover with a plastic bag.
0:17:53 > 0:17:56Leave your loaf to prove for about an hour,
0:17:56 > 0:18:01leaving you plenty of time to wrap presents and warm the mulled wine.
0:18:01 > 0:18:03There we have it, Mary.
0:18:03 > 0:18:06It's got a little bit of bounce to it, it's nearly doubled in size.
0:18:06 > 0:18:08Now that'll go into the oven, it'll colour quickly.
0:18:08 > 0:18:11It's got lots of sugar in there, it's got butter wrapped up,
0:18:11 > 0:18:13it's got fruit in there which is going to ooze all its juice
0:18:13 > 0:18:16from it as well, it will go dark but stick with it, OK?
0:18:16 > 0:18:18And the marzipan will creep out here.
0:18:18 > 0:18:20And you'll see it pouring out the side, exactly.
0:18:20 > 0:18:22I'm going to pop that into the oven now...
0:18:24 > 0:18:26..and we'll have a check later.
0:18:26 > 0:18:29Bake the stollen for one hour, at 190 degrees centigrade,
0:18:29 > 0:18:32or 170 degrees on the fan setting.
0:18:41 > 0:18:45OK, that's the finished stollen. Except one last bit.
0:18:45 > 0:18:47That little bit of luxury.
0:18:48 > 0:18:51Melted butter, poured onto the top
0:18:51 > 0:18:54and it just softens up that crust a little bit.
0:18:54 > 0:18:57It looks just wonderful. Would you serve that cold or warm?
0:18:57 > 0:18:59I think it's best when it's cold.
0:18:59 > 0:19:03The marzipan begins to solidify and it is delicious.
0:19:15 > 0:19:19- Would you like to have a go? - Yes, come on.
0:19:19 > 0:19:22I'll go right in the middle there. Look at that.
0:19:22 > 0:19:25That really does look lovely.
0:19:25 > 0:19:28So, we've got the marzipan working its way through it,
0:19:28 > 0:19:30and lots of icing sugar on the top.
0:19:30 > 0:19:32Lots of icing sugar, again, a little bit of sweetness.
0:19:32 > 0:19:35Packed with fruit and it's got all those spices in there, as well.
0:19:37 > 0:19:41Mmm! I love all the spices, and that marzipan,
0:19:41 > 0:19:43just adds to the moisture of it.
0:19:43 > 0:19:46You can imagine, a little bit of a break on Christmas Day
0:19:46 > 0:19:48or any time over Christmas with a cup of tea,
0:19:48 > 0:19:50a slice of this and it'll keep moist
0:19:50 > 0:19:52because of the amount of fruit in there. You just wrap it up
0:19:52 > 0:19:55- and it'll keep for about four, five days no problem.- Lovely.
0:19:55 > 0:19:57To be honest, Mary, this is the sort of thing you could leave out
0:19:57 > 0:20:00- for Santa on Christmas Eve. - I think he'd like it
0:20:00 > 0:20:01and I think he'd like a big slice.
0:20:01 > 0:20:05You'd probably find half of it disappearing overnight somewhere.
0:20:17 > 0:20:21So. Paul, I've got an alternative to our fruited Christmas cake,
0:20:21 > 0:20:22it's Tunis cake.
0:20:22 > 0:20:25I think it first appeared in the '30s,
0:20:25 > 0:20:29but after the war when fruit was short, it became very popular.
0:20:29 > 0:20:33Mary's Tunis cake features a light, lemony Madeira cake base,
0:20:33 > 0:20:36topped with a rich chocolate ganache icing,
0:20:36 > 0:20:38and hand-crafted marzipan decorations.
0:20:39 > 0:20:41So Paul, first of all four eggs.
0:20:41 > 0:20:43Do you want me to put four eggs straight in?
0:20:43 > 0:20:45Straight in, that's right.
0:20:45 > 0:20:47I knew you were going to do that,
0:20:47 > 0:20:48and no dripping on the side of the bowl.
0:20:50 > 0:20:52Perfect.
0:20:52 > 0:20:56And then 225g of self-raising flour,
0:20:56 > 0:20:58225g of caster,
0:20:58 > 0:21:02and then 70g of ground almonds.
0:21:02 > 0:21:06That adds moisture to it, and it gives it stability too.
0:21:06 > 0:21:08Little bit of flavour I'd imagine, as well.
0:21:08 > 0:21:10I use ground almonds a lot, I think they're brilliant.
0:21:10 > 0:21:13225g of softened butter.
0:21:13 > 0:21:16Then I'm going to put some grated rind of lemon
0:21:16 > 0:21:20and that can go straight in. It gives a really nice flavour.
0:21:20 > 0:21:25I think at Christmas time it is nice to have a cake that isn't too rich.
0:21:25 > 0:21:29Well, you think of Christmas things, you tend to think of dried fruits,
0:21:29 > 0:21:32you'll think of marzipan, and they're all dense, heavy cakes.
0:21:32 > 0:21:36And don't forget, you've probably had a huge turkey, stuffing,
0:21:36 > 0:21:38roast potatoes, cranberry, the whole thing.
0:21:38 > 0:21:40And you want something that you can nibble on,
0:21:40 > 0:21:41this sounds perfect for that.
0:21:41 > 0:21:44I think this is a pleasant change.
0:21:44 > 0:21:48Beat the ingredients on a high speed until they are well blended.
0:21:48 > 0:21:51Then spoon into a deep 20cm cake tin,
0:21:51 > 0:21:54greased and lined with baking parchment.
0:21:54 > 0:21:57Paul, I'd level that off absolutely flat,
0:21:57 > 0:22:00and the paper's above the tin because, once this is baked,
0:22:00 > 0:22:02I'm going to put chocolate ganache on the top
0:22:02 > 0:22:07and it'll go up against the rim and it'll make a very clean finish
0:22:07 > 0:22:10- when I pull off the paper.- OK.
0:22:10 > 0:22:14Bake your Madeira cake in a preheated oven at 160 degrees fan.
0:22:14 > 0:22:16It'll take about an hour,
0:22:16 > 0:22:19but it's a good idea to check the cake after 45 minutes,
0:22:19 > 0:22:21and cover the top with foil
0:22:21 > 0:22:23if it looks like it's browning too quickly.
0:22:26 > 0:22:27Beautiful.
0:22:27 > 0:22:30Looking at it, it looks well risen
0:22:30 > 0:22:34and it's just shrinking away from the sides of the tin just a little.
0:22:34 > 0:22:38So, I'm going to leave that to get cold, I'll put it up here.
0:22:38 > 0:22:40And then if you'd be kind enough to go to the fridge
0:22:40 > 0:22:43and there's 300ml of double cream
0:22:43 > 0:22:46and I'm going to heat that ready for the ganache.
0:22:46 > 0:22:48So in that goes.
0:22:48 > 0:22:51Once the cream is very hot but not bubbling,
0:22:51 > 0:22:55remove from the heat and add 400g of plain chocolate.
0:22:55 > 0:22:57If you don't want your ganache to be too bitter,
0:22:57 > 0:23:01it's best to stick to a chocolate with a cocoa content of around 40%.
0:23:01 > 0:23:05Right, now the heat of the cream will melt that chocolate.
0:23:05 > 0:23:08Remember, as I'm sure you've heard me say before,
0:23:08 > 0:23:10chocolate melts in a child's pocket.
0:23:10 > 0:23:13The big mistake in making chocolate ganache
0:23:13 > 0:23:15is to get the chocolate too hot.
0:23:15 > 0:23:19And then it'll go granular, has all sorts of problems.
0:23:19 > 0:23:21Keeping the temperature low makes it work.
0:23:21 > 0:23:24Now already that is...
0:23:24 > 0:23:27Well, you can see, it looks pretty sort of curdled now.
0:23:27 > 0:23:32But I can assure you it's not, just go on working it together.
0:23:32 > 0:23:35Keep stirring your chocolate and cream until they blend together
0:23:35 > 0:23:38in a smooth, silky ganache.
0:23:38 > 0:23:44Now you can see that shiny, glossy, no air bubbles in it, just perfect.
0:23:44 > 0:23:47And because we've got that collar all the way round,
0:23:47 > 0:23:50it will set level over the top.
0:23:50 > 0:23:52Once your cake has completely cooled,
0:23:52 > 0:23:54pour the ganache over the top.
0:23:54 > 0:23:58The chocolate should settle evenly to give a smooth, level surface.
0:23:58 > 0:24:02What I'm looking for is a beautiful, shiny top.
0:24:02 > 0:24:05And I'm going to leave that to set
0:24:05 > 0:24:08and while that's setting I'm going to make the decoration.
0:24:08 > 0:24:11So now to the marzipan leaves that I'm going to do.
0:24:11 > 0:24:15When I was looking at some of the original Tunis cakes,
0:24:15 > 0:24:20they're all decorated with different fruits made out of marzipan.
0:24:20 > 0:24:23You could make Father Christmases and all sorts of other things
0:24:23 > 0:24:24if you're good at moulding,
0:24:24 > 0:24:27but I quite like the idea of just having leaves
0:24:27 > 0:24:29and then if we've got some green colouring...
0:24:29 > 0:24:32And I thought you could get your hands green rather than me.
0:24:32 > 0:24:35Oh, thank you. If my hands go green, Mary....
0:24:35 > 0:24:38Actually, when you get the colouring on your hands...
0:24:38 > 0:24:41- Yes, like this. - ..lemon juice will get it off.
0:24:41 > 0:24:43Oh, thanks very much, will you get some lemon juice for me, Mary?
0:24:43 > 0:24:47I'll get it all ready for you and I also will show you it comes off.
0:24:47 > 0:24:48- That looks brilliant.- OK.
0:24:48 > 0:24:51I know you're going to complain, if you go to the sink
0:24:51 > 0:24:52while I'm just rolling this out
0:24:52 > 0:24:55- you'll be able to get all that colour off.- Will it all come off?
0:24:55 > 0:24:59I think it will. Go and have a jolly good try, anyway.
0:24:59 > 0:25:02To fashion your holly leaves, roll out the green marzipan
0:25:02 > 0:25:06and cut out the leaf shapes using a cutter or a template.
0:25:06 > 0:25:10If I pop that down there...it's just like doing pastry leaves.
0:25:10 > 0:25:14You can add detail to the leaves by scoring the marzipan with a knife.
0:25:14 > 0:25:16And then if I give you that rolling pin,
0:25:16 > 0:25:18you just put them over the top,
0:25:18 > 0:25:21then they'll take the shape of the rolling pin
0:25:21 > 0:25:24and they look more natural than flat ones.
0:25:24 > 0:25:28Dye a little extra marzipan red and mould into additional holly berries.
0:25:28 > 0:25:33And now the grand finale - decoration. So, here it is.
0:25:33 > 0:25:34Firm and set.
0:25:34 > 0:25:40I need to get the tin off, so if I put that like that,
0:25:40 > 0:25:43put it in the centre, it's a loose-bottomed tin,
0:25:43 > 0:25:45it should come down.
0:25:48 > 0:25:53You can see there is a really generous layer of chocolate
0:25:53 > 0:25:55on the top there.
0:25:57 > 0:25:59Carefully arrange your marzipan holly leaves
0:25:59 > 0:26:01around the edge of the cake...
0:26:01 > 0:26:03Once we get two on like that...
0:26:05 > 0:26:10..before adding the red berries for a perfect festive finish.
0:26:10 > 0:26:11It looks a great-looking cake, Mary.
0:26:11 > 0:26:16Very simple, and a nice change from having a heavily fruited cake.
0:26:29 > 0:26:31So here we have Tunis cake.
0:26:31 > 0:26:33It's quicker to make than the classic Christmas cake,
0:26:33 > 0:26:36and I think rather nicer and lighter.
0:26:36 > 0:26:38I like that layer of chocolate with the sponge,
0:26:38 > 0:26:39looks impressive, doesn't it?
0:26:39 > 0:26:43It does, and I think it's just really rather different.
0:26:43 > 0:26:46Right, that sponge is so soft!
0:26:49 > 0:26:51Yep.
0:26:51 > 0:26:53That chocolate's delicious.
0:26:53 > 0:26:56It's rich, and then you hit that slight lemon,
0:26:56 > 0:26:59as well on the Madeira, which I think just lightens it, as well.
0:26:59 > 0:27:02It's just so simple, it's so different.
0:27:02 > 0:27:05I think Christmas sometimes with all that fruit,
0:27:05 > 0:27:07it's just nice to get back to a little bit of lemon,
0:27:07 > 0:27:11a little bit of sponge, and a little bit of chocolate.
0:27:11 > 0:27:14While Tunis cake may have dipped in and out of favour over the years,
0:27:14 > 0:27:17there's one festive bake from Scotland
0:27:17 > 0:27:19that has been treasured for centuries.
0:27:19 > 0:27:22The earliest incarnation of the black bun as we know it today
0:27:22 > 0:27:24can be traced back to the 1500s.
0:27:24 > 0:27:28In those days it was a fruit bread laden with currants,
0:27:28 > 0:27:32laden with spices, so different from the shortcrust pastry casing
0:27:32 > 0:27:34of nowadays.
0:27:34 > 0:27:36In the latter half of the 1500s
0:27:36 > 0:27:40black bun was enjoyed on Twelfth Night as the designated king cake.
0:27:40 > 0:27:42This was a tradition that Mary Queen of Scots brought over
0:27:42 > 0:27:45cos she spent her early years in France,
0:27:45 > 0:27:48and in France it was a very popular tradition.
0:27:48 > 0:27:50At the end of the dinner, the king cake,
0:27:50 > 0:27:53which in Scotland was the black bun, would have been cut open
0:27:53 > 0:27:55and a piece given to each member of the party.
0:27:55 > 0:27:59The person who found the bean or the charm which was baked into
0:27:59 > 0:28:02the black bun was then pronounced king or queen
0:28:02 > 0:28:04and ruled for the entire evening.
0:28:04 > 0:28:08The black bun soon became a centre of controversy, however.
0:28:08 > 0:28:12Protestant reformer John Knox led the Church of Scotland to pronounce
0:28:12 > 0:28:17that Twelfth Night and all Christmas rituals associated with Catholicism
0:28:17 > 0:28:21were overindulgent and wicked and had to be banned.
0:28:21 > 0:28:24Stripped of its role of a Twelfth Night king cake,
0:28:24 > 0:28:28the black bun became a celebration cake without a celebration.
0:28:30 > 0:28:32The people of Scotland, however,
0:28:32 > 0:28:36soon found another date on which to focus their festivities.
0:28:36 > 0:28:39Well, with the banning of Christmas after the reformation,
0:28:39 > 0:28:41people weren't going to be denied their festive time,
0:28:41 > 0:28:46and after the Gregorian calendar was introduced in 1600,
0:28:46 > 0:28:51festivities centre on the eve of the 1st of January, the new year.
0:28:51 > 0:28:53And this festival became known as Hogmanay.
0:28:56 > 0:28:59One aspect of Hogmanay that's endured is first footing,
0:28:59 > 0:29:03and this is where we see black bun incorporated into the tradition.
0:29:03 > 0:29:06The first footing describes the ritual where the first person
0:29:06 > 0:29:10after midnight who visits the home will bring gifts - whisky,
0:29:10 > 0:29:13coal and black bun.
0:29:13 > 0:29:16Hogmanay is still a very important tradition in Scotland,
0:29:16 > 0:29:18perhaps more important than Christmas for some,
0:29:18 > 0:29:22and we still go visiting one another's houses after midnight
0:29:22 > 0:29:25bringing drink, bringing food and bringing black bun.
0:29:36 > 0:29:41Paul's take on a contemporary style black bun has a rich fruit filling
0:29:41 > 0:29:45and is beautifully wrapped in a melt-in-the-mouth shortcrust pastry.
0:29:45 > 0:29:48So we're using a shortcrust pastry which we're going to make now.
0:29:48 > 0:29:51In this bowl I have 300g of plain flour.
0:29:51 > 0:29:57Now I'm going to put into that 75g of lard and 75g of butter.
0:29:57 > 0:30:01A mixture of butter and lard makes the shortest of shortcrust pastry.
0:30:01 > 0:30:04- Yeah.- It's quite old-fashioned. It always used to be half and half
0:30:04 > 0:30:08- and then people went off lard. - Got it from my- nan. Oh, right.
0:30:08 > 0:30:10I'm just rubbing this together lightly first.
0:30:10 > 0:30:13I remember once, I think I was about 23
0:30:13 > 0:30:16- and our big mixing machine broke down.- In a bakery?
0:30:16 > 0:30:20In the bakery, and we had, I'm not kidding you, about 20lb of flour,
0:30:20 > 0:30:23and there was three bakers in a trough doing this by hand.
0:30:23 > 0:30:27OK, that's pretty much crumb stage at the moment.
0:30:27 > 0:30:29A little pinch of salt,
0:30:29 > 0:30:30and then I've got...
0:30:35 > 0:30:36Mary, can you do that for me?
0:30:36 > 0:30:37I will.
0:30:41 > 0:30:43- It's come off, just. - Thank you very much indeed.
0:30:43 > 0:30:45I didn't know I had such strength.
0:30:45 > 0:30:47I didn't know you had such strength either!
0:30:47 > 0:30:50What I'm going to do is add half a teaspoon of baking powder in there.
0:30:50 > 0:30:53Four tablespoons of water,
0:30:53 > 0:30:56and this is where you start to scrunch it all together,
0:30:56 > 0:30:59and then I'm just going to work it slightly.
0:31:00 > 0:31:03Now, it's still short now, you can see all the breaks in it already.
0:31:03 > 0:31:05It's the lard that does that.
0:31:05 > 0:31:07It's a beautiful pastry to work with.
0:31:07 > 0:31:09Now I'm happy with that.
0:31:09 > 0:31:13I'll just shape it into a ball and I'm going to wrap it up,
0:31:13 > 0:31:15pop that in the fridge, just to chill it down a bit,
0:31:15 > 0:31:18get that lard back to being a little bit stiffer again.
0:31:18 > 0:31:20With your pastry resting in the fridge,
0:31:20 > 0:31:22you can prepare your fruity filling.
0:31:22 > 0:31:26Weigh out 200g of plain flour, 300g of raisins
0:31:26 > 0:31:29and 300g of currants before adding the spices.
0:31:29 > 0:31:34A quarter of a teaspoon of the black pepper, please.
0:31:34 > 0:31:36- Black pepper?- Yeah.- Are you sure? Gosh.
0:31:36 > 0:31:38Black pepper. Again, a little bit of spice.
0:31:38 > 0:31:40It's just a little bit of flavour in there
0:31:40 > 0:31:43but there's so many things going in this now.
0:31:43 > 0:31:47To add a real pungency to the mix, add half a teaspoon each
0:31:47 > 0:31:52of ground ginger, ground cinnamon, ground allspice and mixed spice.
0:31:53 > 0:31:56Enrich the filling with 100g of dark muscovado sugar
0:31:56 > 0:31:59and then measure out 100g of mixed peel
0:31:59 > 0:32:01and half a teaspoon of bicarbonate of soda.
0:32:02 > 0:32:04And you'll love this bit, Mary.
0:32:04 > 0:32:07Oh, yes, I can definitely see what it is.
0:32:07 > 0:32:09Two tablespoons of whisky, please.
0:32:09 > 0:32:11You've got to have whisky, it's Scottish.
0:32:11 > 0:32:13Do I have to measure it very carefully?
0:32:13 > 0:32:15No, I'm sure you know exactly how much to put in.
0:32:15 > 0:32:17No, no, no, I'll do it very carefully.
0:32:20 > 0:32:22Ooh, is that a bit too much?
0:32:22 > 0:32:24Is that a bit too much? That's fine.
0:32:24 > 0:32:27OK, let's give that a bit of a mix.
0:32:27 > 0:32:30I just need some liquid putting in there. Can I have one egg please?
0:32:30 > 0:32:33And three tablespoons of the buttermilk.
0:32:33 > 0:32:36If you hadn't got buttermilk, would it make an awful lot of difference?
0:32:36 > 0:32:38- Sour cream?- I was thinking of yoghurt.
0:32:38 > 0:32:41Just thinking of what people have got in the house at Christmas.
0:32:41 > 0:32:42Yeah, yoghurt or even milk.
0:32:42 > 0:32:44So actually it's like making a Christmas cake
0:32:44 > 0:32:46inside a shortcrust pastry.
0:32:46 > 0:32:47So I'm going to get my hands in there.
0:32:47 > 0:32:49Just gently bring this all together.
0:32:49 > 0:32:51And that'll all work together, will it? Oh, yes, it is now.
0:32:51 > 0:32:53So give it a good mix in.
0:32:53 > 0:32:55Gosh, it looks rich.
0:32:55 > 0:32:57It does, doesn't it? Look at the colour of that, it's lovely.
0:32:57 > 0:33:01Line a 900g loaf tin with greaseproof paper,
0:33:01 > 0:33:04leaving a little overhanging the edges to help you lift the bun out
0:33:04 > 0:33:05of the tin once baked.
0:33:05 > 0:33:09Then placing one third of the chilled pastry aside for the lid,
0:33:09 > 0:33:12roll out the remaining two thirds into a rectangle large enough
0:33:12 > 0:33:15to cover the base and the sides of the tin.
0:33:15 > 0:33:17Right, I'm going to roll it out.
0:33:17 > 0:33:21Carry on turning it. You know, when you're doing pastries like this
0:33:21 > 0:33:23you've just got to keep on moving it.
0:33:23 > 0:33:26You see a lot of people just going like this all the time.
0:33:26 > 0:33:29And then it's stuck to the bench, you've got to keep rolling it out
0:33:29 > 0:33:31evenly, flipping it over.
0:33:31 > 0:33:34Try and keep it as rectangular as you can,
0:33:34 > 0:33:36thinking of what it's going to go into.
0:33:36 > 0:33:40If I put that there and then drop that down that side...
0:33:40 > 0:33:43and drop it down that side, it's nearly there,
0:33:43 > 0:33:45I'll try and straighten it up a little.
0:33:46 > 0:33:48Looks pretty good.
0:33:49 > 0:33:51Carefully lay the pastry over the tin
0:33:51 > 0:33:55and gently ease it right down the sides, pressing it into each corner.
0:33:55 > 0:33:57Don't worry if it tears slightly,
0:33:57 > 0:33:59just patch it up with a little extra pastry.
0:34:01 > 0:34:04I'm happy that's nice and thin all the way down the sides.
0:34:04 > 0:34:09Now what I want to do is get my mixture, pop it in.
0:34:09 > 0:34:11And press it out, I suppose.
0:34:11 > 0:34:14I want it down right into the corners.
0:34:14 > 0:34:20And that will firm up during cooking, the egg will set it,
0:34:20 > 0:34:23so when it's cooked you'll be able to cut through.
0:34:23 > 0:34:26Exactly, yeah. OK, I'm happy with that.
0:34:26 > 0:34:28Now this is going to be the lid.
0:34:28 > 0:34:31I'm just going to shape this and roll this out.
0:34:33 > 0:34:35That's about it.
0:34:35 > 0:34:38Use a little water to bond the pastry, position the lid
0:34:38 > 0:34:40and press down to seal the edges.
0:34:42 > 0:34:46Slice off the excess pastry and finish with a decorative crimp,
0:34:46 > 0:34:48using the prongs of a fork.
0:34:48 > 0:34:50That looks lovely.
0:34:50 > 0:34:51OK, that's our basic black bun.
0:34:51 > 0:34:53We can just bang that into the oven as it is.
0:34:53 > 0:34:55You don't need to pierce it either.
0:34:55 > 0:34:58But, it's Christmas, so what I'm going to do first,
0:34:58 > 0:35:02I'm just going to have a little bit of water there and there,
0:35:02 > 0:35:05so the first job is get my leftover pastry and roll it out
0:35:05 > 0:35:08with a rolling pin. I'll show you what I'm going to do with it now.
0:35:08 > 0:35:11It just makes it look a bit prettier, that's all.
0:35:11 > 0:35:13I'm intrigued as to what you're up to.
0:35:13 > 0:35:16I'm just going to make a nice incision.
0:35:18 > 0:35:20Look at the length of that.
0:35:20 > 0:35:22Right, so I've got one like that...
0:35:23 > 0:35:26That's a bit better. All right?
0:35:26 > 0:35:28Then I'm going to make a couple of bows.
0:35:28 > 0:35:30Oh, right, I see what you're up to.
0:35:30 > 0:35:33So you're making it a bit like a Christmas present
0:35:33 > 0:35:34with a nice bow on the top.
0:35:34 > 0:35:36Yeah, so you're going to have one side there...
0:35:36 > 0:35:40- Right.- Like so. The other side like so.
0:35:40 > 0:35:43So are you quite helpful with wrapping Christmas parcels
0:35:43 > 0:35:45- at Christmas time?- Who, me? - Yes.- No.
0:35:45 > 0:35:48Well, I can see you're not the speediest at wrapping parcels.
0:35:48 > 0:35:50You won't be asked to do it again, will you?
0:35:51 > 0:35:53Glaze with a little beaten egg
0:35:53 > 0:35:57and bake for two hours at 160 degrees centigrade
0:35:57 > 0:35:59on the fan setting.
0:35:59 > 0:36:02This will ensure that the dense fruit cake and pastry sides
0:36:02 > 0:36:03bake through evenly.
0:36:13 > 0:36:18- What a glorious colour!- I know. - It's like good polished brown shoes.
0:36:19 > 0:36:23Once baked, leave the black bun to cool in the tin
0:36:23 > 0:36:27before carefully lifting it out using the baking parchment handles.
0:36:27 > 0:36:29- Oh!- It's coming.
0:36:29 > 0:36:31What I'm going to try and do
0:36:31 > 0:36:34is slide this off the paper
0:36:34 > 0:36:36and there you have it.
0:36:36 > 0:36:39A black bun, beautifully filled with all that fruit,
0:36:39 > 0:36:42with a beautifully short pastry on the outside.
0:36:42 > 0:36:48Well baked, no soggy bottom and it'll taste fantastic.
0:36:48 > 0:36:50I think that looks wonderful, well done.
0:37:01 > 0:37:04I'm going to cut into it. Tell me what you think.
0:37:04 > 0:37:06I will, and it's so different.
0:37:07 > 0:37:10I can't wait to see the middle of that.
0:37:10 > 0:37:13There you go, Mary. Look at the structure on that, how packed it is.
0:37:13 > 0:37:16How warming would that be on a cold winter's night?
0:37:16 > 0:37:17Oh, yes.
0:37:21 > 0:37:23That's remarkably good.
0:37:23 > 0:37:25A pastry that you break through,
0:37:25 > 0:37:28and it's really crumbly as well on the outside, it's short.
0:37:28 > 0:37:31Well, the pastry is what makes it so different,
0:37:31 > 0:37:33I think if people saw that on the sideboard
0:37:33 > 0:37:35they'd think it's a raised pie,
0:37:35 > 0:37:38and then you open it up and it's just that cross between Christmas pudding
0:37:38 > 0:37:40and Christmas cake.
0:37:40 > 0:37:43There's a reason why that bow's on, Mary - it's a surprise.
0:38:02 > 0:38:04So, Paul, this is a gingerbread house.
0:38:04 > 0:38:06It's a great thing to make within the family,
0:38:06 > 0:38:09and you can make it as simple or as complicated as you want.
0:38:09 > 0:38:11Can I let you into a little secret?
0:38:11 > 0:38:13- Never made one in my life. - Haven't you?
0:38:13 > 0:38:16- Not a gingerbread house, no. - What have you made, then?
0:38:16 > 0:38:18I've made a gingerbread cathedral.
0:38:18 > 0:38:21You would! It's all about one-upmanship, honestly.
0:38:21 > 0:38:23Why did you make a gingerbread cathedral?
0:38:23 > 0:38:25It was in a hotel I was working at.
0:38:25 > 0:38:28Well, this should be a doddle. You can do it instead of me, then.
0:38:28 > 0:38:30Mary's festive gingerbread house is constructed
0:38:30 > 0:38:32with spiced ginger biscuit,
0:38:32 > 0:38:36and brought to life with stained glass made from melted sweets
0:38:36 > 0:38:38and finished with royal icing.
0:38:38 > 0:38:41First of all, we need to make the gingerbread mixture.
0:38:41 > 0:38:45So if you can weigh 375g of butter,
0:38:45 > 0:38:50and then on top of that 300g of dark muscovado sugar.
0:38:50 > 0:38:54The dark muscovado gives a really good colour to the gingerbread
0:38:54 > 0:38:55and a good flavour.
0:38:55 > 0:38:59Then 150g of golden syrup.
0:38:59 > 0:39:04This gingerbread mixture is really scrumptious to eat.
0:39:04 > 0:39:06Now I'm going to melt those all together.
0:39:06 > 0:39:10As your mixture melts down over a gentle heat,
0:39:10 > 0:39:13measure out one level tablespoon of bicarbonate of soda,
0:39:13 > 0:39:17900g of plain flour and two tablespoons of ground ginger.
0:39:18 > 0:39:21Then pour the melted mixture into the dry ingredients
0:39:21 > 0:39:23and combine to form a dough.
0:39:23 > 0:39:26Doesn't that look rich and gorgeous?
0:39:26 > 0:39:29Very shortly, when all the flour's in, I can get my hand in there,
0:39:29 > 0:39:31but it's quite hot at the moment.
0:39:31 > 0:39:35And just incorporate all the rest of the flour from the outside.
0:39:35 > 0:39:38- Can I give it to you to have a big stir?- Yeah.
0:39:38 > 0:39:41The nice thing with this particular gingerbread house
0:39:41 > 0:39:44is that you can eat every single scrap of it.
0:39:44 > 0:39:48- Even the decoration.- Yes, that's it, it's coming together really nicely.
0:39:48 > 0:39:50I might put it on the bench for a second.
0:39:50 > 0:39:53You don't need any extra flour with this, it'll alter the recipe.
0:39:53 > 0:39:56It's quite an oily mixture, that's the butter in it.
0:39:58 > 0:40:00Now I'm going to make it into a sausage shape
0:40:00 > 0:40:04and I'm going to divide it into five.
0:40:04 > 0:40:09We need two for the roof, because the roof is sloping like that.
0:40:09 > 0:40:12We need two for the back and the front,
0:40:12 > 0:40:16and the sides are smaller, my house anyway,
0:40:16 > 0:40:18and you just cut that in half.
0:40:18 > 0:40:21Now it's got bicarb in, so you can't freeze it,
0:40:21 > 0:40:23so you just have got to get on and make it.
0:40:23 > 0:40:26So I'm going to keep one back for the front of the house
0:40:26 > 0:40:29and we can put the rest in there and we'll just cover it with clingfilm
0:40:29 > 0:40:32so it doesn't get a crust over it.
0:40:32 > 0:40:35You can download the gingerbread house design from the website
0:40:35 > 0:40:37in order to make the templates.
0:40:37 > 0:40:40You will need one template for the front and back of the house,
0:40:40 > 0:40:41one template for the sides,
0:40:41 > 0:40:44and one template for the two parts of the roof.
0:40:44 > 0:40:50Now every part of this is best rolled out on top of the baking parchment,
0:40:50 > 0:40:53otherwise you can't lift it. Have you got a rolling pin there?
0:40:53 > 0:40:57- I have indeed.- So, you want to roll this out thinly,
0:40:57 > 0:41:03about three quarters of a centimetre thick. Let's just put that up top.
0:41:03 > 0:41:05And that fits absolutely perfectly.
0:41:05 > 0:41:08Then you get a knife and you cut round that.
0:41:08 > 0:41:12Just go round like that.
0:41:14 > 0:41:18And the trimmings were used for trees and things, and also your chimney.
0:41:18 > 0:41:21And then you can either do that with a template
0:41:21 > 0:41:24or you can get a star cutter.
0:41:24 > 0:41:30So pull that off and then put your star cutter just like that.
0:41:30 > 0:41:31Down it goes.
0:41:31 > 0:41:36So that is ready and you go on doing it with every piece that you need.
0:41:36 > 0:41:39- So, you need to repeat that front and back exactly the same. - Absolutely.
0:41:40 > 0:41:42Once you've cut out all the pieces,
0:41:42 > 0:41:45bake in the oven preheated to 180 fan.
0:41:49 > 0:41:52After just seven minutes, take the gingerbread back out of the oven
0:41:52 > 0:41:56and trim the edges if the biscuit has spread slightly.
0:41:56 > 0:41:59Now you see just here I'm going to trim round those
0:41:59 > 0:42:02to make them clearer and bigger.
0:42:02 > 0:42:05The star shape has begun to fill in again,
0:42:05 > 0:42:06so while it's warm I'm going to trim it.
0:42:06 > 0:42:09Because if you don't do it when it's warm,
0:42:09 > 0:42:11it crisps and you break the whole lot.
0:42:11 > 0:42:15Can you take some boiled sweets there and crush them up,
0:42:15 > 0:42:20and those crushed-up boiled sweets I'm going to put in the windows
0:42:20 > 0:42:21and put them back in the oven.
0:42:21 > 0:42:23They'll melt and they'll look like stained glass.
0:42:23 > 0:42:26Now those boiled sweets, when I was little,
0:42:26 > 0:42:28they used to do peppermint ones,
0:42:28 > 0:42:31and we had a wood burning stove in our play room
0:42:31 > 0:42:35and I used to put them on the top and they'd melt into pools
0:42:35 > 0:42:37just like I'm doing in these windows.
0:42:37 > 0:42:39Oh, I bet your mum was choked about that!
0:42:39 > 0:42:40Well, we didn't tell her.
0:42:40 > 0:42:44And so you crush them up. They don't melt if you put them in whole.
0:42:44 > 0:42:47Once you crush the sweets to a coarse powder,
0:42:47 > 0:42:50carefully fill each of the windows.
0:42:50 > 0:42:53Don't go over the top, otherwise it'll spread round
0:42:53 > 0:42:56the outside of the window and look a little bit odd.
0:42:56 > 0:43:00It just wants to be level, so it's about a teaspoon full in each one.
0:43:00 > 0:43:01Yeah.
0:43:01 > 0:43:04And then with fingers you just push those in.
0:43:04 > 0:43:07Now, those go back in the oven for four minutes
0:43:07 > 0:43:08and just keep an eye on them.
0:43:08 > 0:43:11When they've spread and become see-through
0:43:11 > 0:43:13like the actual sweet,
0:43:13 > 0:43:14then take them all out.
0:43:25 > 0:43:29So all those sweets should be stained glass windows.
0:43:29 > 0:43:31- How about that? - Very nice.
0:43:31 > 0:43:36There we are. If by any chance any of the sides have spread a bit too much,
0:43:36 > 0:43:39you can always just, while they're warm, say take the roofs
0:43:39 > 0:43:41and make it absolutely straight.
0:43:41 > 0:43:43If you can just pop them over the back, we'll make some icing.
0:43:43 > 0:43:45No problem.
0:43:45 > 0:43:49To make the royal icing, whisk three egg whites until frothy
0:43:49 > 0:43:53and then gradually add 675g of icing sugar before stirring through
0:43:53 > 0:43:56three teaspoons of lemon juice.
0:43:56 > 0:44:01Beat the icing until it becomes snow white and stands up in stiff peaks.
0:44:01 > 0:44:03This is a good consistency.
0:44:03 > 0:44:07If you can bring me the first tray that's cold.
0:44:07 > 0:44:11And then I find it best to twist that and then put it round my thumb.
0:44:11 > 0:44:15I'll just see it's coming out at the end, that's it.
0:44:15 > 0:44:18So to make the window frame, round the outside.
0:44:19 > 0:44:22The main thing with this is to keep it upright
0:44:22 > 0:44:26and let a little bit come out and then lay it down.
0:44:26 > 0:44:31And then with each one we just put across the window here
0:44:31 > 0:44:32and then across like that.
0:44:34 > 0:44:36So then we have a window,
0:44:36 > 0:44:39and if you've got children helping, they'll just love doing this.
0:44:39 > 0:44:42It doesn't matter if the paint's a bit wobbly.
0:44:42 > 0:44:44They can make any design they like.
0:44:44 > 0:44:47Then underneath the window you can do a bit of a decoration
0:44:47 > 0:44:48if you like.
0:44:48 > 0:44:53Straight across and then get a bit of a zigzag.
0:44:53 > 0:44:56Sort of a window box effect underneath.
0:44:57 > 0:45:00You can decorate the rest of your gingerbread house as elaborately
0:45:00 > 0:45:04or as simply as you like before moving on to tiling the roof.
0:45:04 > 0:45:06You've got my tiles there.
0:45:06 > 0:45:08Aah, I wondered what they were there for.
0:45:08 > 0:45:12And I've taken a slightly bigger nozzle here to stick them on
0:45:12 > 0:45:18and fortunately I have a lot, so you can amuse yourself by eating them.
0:45:18 > 0:45:19Thank you.
0:45:19 > 0:45:24Then you take each one and you put a blob of icing like that, underneath.
0:45:24 > 0:45:28And then we just put them in a row, and you start from the bottom
0:45:28 > 0:45:30so they hang down just a little bit.
0:45:30 > 0:45:32Did you have tiles on your cathedral?
0:45:33 > 0:45:36Er, yeah, probably about 2,000 of them.
0:45:36 > 0:45:38Well, there won't be quite so many here.
0:45:38 > 0:45:42You can imagine what fun children, when they get to helping,
0:45:42 > 0:45:46how many will go on the roof and how many, like you, are pinching them.
0:45:46 > 0:45:49If you didn't want to do them with chocolate buttons,
0:45:49 > 0:45:52you could always just spread it with chocolate
0:45:52 > 0:45:55and sort of do a sort of thatch down it with a fork.
0:45:55 > 0:45:59So that's effectively one side of the roof.
0:45:59 > 0:46:02Once you've tiled the other half of the roof,
0:46:02 > 0:46:04leave all the royal icing to set.
0:46:04 > 0:46:07When you're ready to assemble your gingerbread house,
0:46:07 > 0:46:09spread a generous level of icing over a cake board
0:46:09 > 0:46:11to give a snowy effect.
0:46:12 > 0:46:15- So that's going to go on an angle there, is it?- Yeah.
0:46:15 > 0:46:17Say about there?
0:46:17 > 0:46:20- The side goes there. - So if I pipe up there, then.
0:46:20 > 0:46:23And really it should be a generous amount,
0:46:23 > 0:46:27and surprisingly it doesn't fall down, it does hold itself up.
0:46:27 > 0:46:29We'll have a building inspection at the end.
0:46:29 > 0:46:32Everything has to be quite right.
0:46:32 > 0:46:35Assemble all four walls using the royal icing as glue,
0:46:35 > 0:46:38then attach the front door and leave it to set before adding the roof.
0:46:39 > 0:46:44So that is absolutely rock hard now, and it's ready for the roof.
0:46:44 > 0:46:48Now if you look carefully here I have put some little ends
0:46:48 > 0:46:50of cocktail sticks.
0:46:50 > 0:46:53You see I'd only just taken the very, very end,
0:46:53 > 0:46:57so you just take that piece of cocktail stick
0:46:57 > 0:47:01and make a hole using the pointed end, which I've already done.
0:47:01 > 0:47:06And put it back in there, pointed end out, and that will give it
0:47:06 > 0:47:09something to grip on and the roof won't slide off.
0:47:09 > 0:47:13So we need to pipe down all round there. That's it.
0:47:13 > 0:47:16- You could do this with a knife if you wished.- Yep.
0:47:17 > 0:47:21Perfect. Now, what we have got to do, we've got a night light
0:47:21 > 0:47:23to put in the middle.
0:47:23 > 0:47:27We can light it up and it'll give a glow through the windows.
0:47:27 > 0:47:28With a steady hand,
0:47:28 > 0:47:31carefully lower each half of the roof into position using the support
0:47:31 > 0:47:35of the cocktail sticks to grip it in place whilst the icing sets.
0:47:35 > 0:47:39Fill the gap along the ridge of the roof with another line of icing
0:47:39 > 0:47:42before adding your final festive flourishes.
0:47:42 > 0:47:44Is that fairly straight? It is fairly straight.
0:47:44 > 0:47:47- We'll get a bit of snow. - On the top?
0:47:47 > 0:47:51I'll try it and it can sort of streak down like sort of icicles.
0:47:51 > 0:47:53There it is, just pushing it down,
0:47:53 > 0:47:56so it's obviously been snowing.
0:47:56 > 0:47:59And I can see children putting all sorts of sweets round here
0:47:59 > 0:48:02and to decorate it too, and why not?
0:48:02 > 0:48:05Such fun to do. So there it is.
0:48:05 > 0:48:09We've got a few trees to put in and you can put figures if you want to,
0:48:09 > 0:48:11reindeers, anything you like.
0:48:11 > 0:48:14It'll be nice to see this when it's dark with those candles lit, as well.
0:48:14 > 0:48:15Exactly.
0:48:34 > 0:48:38Gingerbread house, finally finished. Bit of a combined effort, wasn't it?
0:48:38 > 0:48:40As you look through the glass windows,
0:48:40 > 0:48:42it looks very, very Christmassy.
0:48:42 > 0:48:45It does, it looks great and I think kids will love making this.
0:48:45 > 0:48:47They can do anything they want, it's up to them,
0:48:47 > 0:48:49but we've just shown them the basics, haven't we,
0:48:49 > 0:48:52so they can go ahead at home and just change it if they like.
0:48:52 > 0:48:54It looks far too good to eat, though, doesn't it?
0:48:54 > 0:48:57I know you don't want me to eat it because it is so pretty.
0:48:59 > 0:49:01- What have you bitten off? - Bit of a tree.
0:49:01 > 0:49:03- Bit of a tree?- Delicious! That is fantastic.
0:49:03 > 0:49:05Is there a bit of tree left for me?
0:49:05 > 0:49:08- Good.- With snow.
0:49:08 > 0:49:10With snow.
0:49:10 > 0:49:11There it is, a good snap,
0:49:11 > 0:49:16and that dark muscovado sugar should have given it a good flavour.
0:49:16 > 0:49:19It's malty, it's the perfect ginger.
0:49:19 > 0:49:22I mean, that dunked in a bit of tea, that's lovely.
0:49:37 > 0:49:40Well, Mary, this is what I call the post-Christmas pie.
0:49:40 > 0:49:43So this is all the ingredients you're probably going to be leftover
0:49:43 > 0:49:46after Christmas Day in a hot water crust pastry,
0:49:46 > 0:49:48and believe me, this pie is worth making.
0:49:48 > 0:49:51Even if you cook a turkey just to use it in this pie.
0:49:51 > 0:49:55Paul's impressive hot water crust pastry pie is layered with leftover
0:49:55 > 0:49:58Christmas turkey, sage and onion stuffing
0:49:58 > 0:50:00and juicy fresh cranberries.
0:50:00 > 0:50:04Now to start with, I need to prepare the hot water crust pastry.
0:50:04 > 0:50:08So could you weigh me up 150g of lard, please?
0:50:08 > 0:50:11Now while you're doing that, over here
0:50:11 > 0:50:15I have this very traditional mould. Look at that, it's beautiful.
0:50:15 > 0:50:19If you haven't got one of these you can use a normal 2lb tin,
0:50:19 > 0:50:20but because it's Christmas,
0:50:20 > 0:50:23I thought I'll use my early Christmas present. OK?
0:50:23 > 0:50:25I've got some melted lard in here
0:50:25 > 0:50:27and I'm going to brush it all the way on the inside.
0:50:27 > 0:50:30And I would use lard, not butter, because the butter can congeal
0:50:30 > 0:50:34whereas lard would release itself in the heat. Butter can stick.
0:50:34 > 0:50:38Add the 150g of lard for the pastry to a saucepan,
0:50:38 > 0:50:42along with 200ml of water and heat until the lard melts
0:50:42 > 0:50:44and the mixture starts to simmer.
0:50:44 > 0:50:48Meanwhile, weigh 450g of plain flour,
0:50:48 > 0:50:53100g of strong white flour and 75g of butter into a large bowl.
0:50:53 > 0:50:55This, I'm going to just rub together.
0:50:55 > 0:50:56These two different types of flour
0:50:56 > 0:50:58will give you two different strengths,
0:50:58 > 0:51:02so the plain flour's probably going to be around 10.5-11% protein level.
0:51:02 > 0:51:04The strong flour will be more like 13,
0:51:04 > 0:51:07so you're probably edging it towards just tipping over 11%
0:51:07 > 0:51:10which will make the flour a little bit stronger.
0:51:10 > 0:51:13OK, I'll just crumb that down a little bit now.
0:51:13 > 0:51:18This is going to be ready for the hot water and lard.
0:51:18 > 0:51:20This is a very unusual hot water crust pastry
0:51:20 > 0:51:26because usually it's lard, water and flour and you put butter in as well?
0:51:26 > 0:51:28- It's the modern version.- Right.
0:51:28 > 0:51:30But I think the butter adds a little bit of flavour to it, as well.
0:51:30 > 0:51:31I can understand that.
0:51:31 > 0:51:34So what I'm going to do is just lift it up from the bottom
0:51:34 > 0:51:37and just fold it into the middle, and you can see it's starting
0:51:37 > 0:51:40to look like a classic hot water crust pastry now.
0:51:40 > 0:51:42I'm just going to work this a little bit.
0:51:43 > 0:51:45Could you...?
0:51:45 > 0:51:48On your Christmas jumper, you've got to be pretty careful.
0:51:48 > 0:51:50- Do you like my Christmas jumper? - I think it's lovely.
0:51:50 > 0:51:53I was just wondering if you'd turn up in a Father Christmas outfit
0:51:53 > 0:51:55- cos I know you've got one. - I have got a Santa suit.
0:51:55 > 0:51:58You see, I'm morphing into Father Christmas. White beard,
0:51:58 > 0:52:01getting chunkier, wearing red and white.
0:52:01 > 0:52:04I reckon another year or two I'll be there.
0:52:04 > 0:52:05I'll move to the North Pole.
0:52:05 > 0:52:08So, this pastry now is beginning to bond together,
0:52:08 > 0:52:10look at the sheen on it coming from the lard.
0:52:10 > 0:52:14And so you've got a beautiful base for a hot water crust pastry.
0:52:14 > 0:52:17Reserving a quarter of the pastry for the lid,
0:52:17 > 0:52:21roll out the remaining three quarters ready to line your tin.
0:52:21 > 0:52:24Now this is the tricky bit, you've got to fold it over the top
0:52:24 > 0:52:26and then begin to feed it in.
0:52:26 > 0:52:29You've got to drop that right down. It's going to take a little bit of
0:52:29 > 0:52:31patchwork this, cos it's still hot.
0:52:31 > 0:52:34So you've got to fold it all into the middle,
0:52:34 > 0:52:36get down to the bottom.
0:52:36 > 0:52:40So what I'm going to do is make sure it's right in all the ridges,
0:52:40 > 0:52:44run my finger all the way around, nice and gently.
0:52:44 > 0:52:46That's good.
0:52:46 > 0:52:48Looking good.
0:52:48 > 0:52:51So what we need to do at the moment is begin putting the filling in.
0:52:51 > 0:52:53Now what do you normally have leftover after Christmas Day?
0:52:53 > 0:52:58Turkey, dark meat, light meat, possibly a bit of stuffing,
0:52:58 > 0:53:01uh, some cranberry sauce, maybe a little bit of ham.
0:53:01 > 0:53:03OK, well, I've got three out of four.
0:53:03 > 0:53:04The only thing I haven't got is ham.
0:53:04 > 0:53:06Now, can you bring me over the stuffing, please?
0:53:06 > 0:53:10This is sage and onion. Now, you don't have to use sage and onion.
0:53:10 > 0:53:12Whatever you're used to at home, use that.
0:53:12 > 0:53:16- So, a good handful and just throw it in there initially...- Yeah.
0:53:16 > 0:53:19..and then pack it down.
0:53:19 > 0:53:22This is going to be the strength in the pie.
0:53:22 > 0:53:24That's your first layer, OK?
0:53:24 > 0:53:26The next layer is going to be the turkey.
0:53:26 > 0:53:29Now, what I'm going to do is take a handful of that,
0:53:29 > 0:53:31throw that in there, as well.
0:53:31 > 0:53:33Now, if you're a vegetarian and you've done a nut roast
0:53:33 > 0:53:35or whatever the day before,
0:53:35 > 0:53:38or mushrooms or aubergines, you could do the same thing.
0:53:38 > 0:53:40You could build it all up in exactly the same way.
0:53:40 > 0:53:45So what you've got is a layer of stuffing, and a layer of turkey,
0:53:45 > 0:53:50a little sprinkle of salt and a little of pepper.
0:53:50 > 0:53:51Now the next thing is cranberry.
0:53:51 > 0:53:53Can you pass me that bowl of cranberries, please?
0:53:53 > 0:53:56- These are fresh cranberries. - These are fresh cranberries.
0:53:56 > 0:53:59I've also got a jar of cranberry sauce.
0:53:59 > 0:54:02There's bound to be some cranberry sauce left from Christmas.
0:54:02 > 0:54:05Now if we empty that jar into the cranberries
0:54:05 > 0:54:07and then give it a bit of a mix.
0:54:08 > 0:54:11You'll certainly get a decent texture with that, won't you?
0:54:11 > 0:54:13Yeah. If you look at that...
0:54:13 > 0:54:15- I love the colour apart from anything else.- Well, yeah.
0:54:15 > 0:54:18So the next thing we're going to do is take this
0:54:18 > 0:54:21and place a layer inside the pie.
0:54:21 > 0:54:25Once it's heated, and then it's cooled it'll set as a layer.
0:54:25 > 0:54:27So, in fact, for most hot water crust pastry
0:54:27 > 0:54:28you need to add a bit of
0:54:28 > 0:54:33gelatine to it, but because it'll form a jelly you don't have to.
0:54:33 > 0:54:35Continue to build up the layers of stuffing,
0:54:35 > 0:54:39turkey and cranberries until your pie is packed full.
0:54:39 > 0:54:42Then roll out your remaining pastry to make the lid.
0:54:43 > 0:54:45Now, that's got moisture in it,
0:54:45 > 0:54:47certainly coming from the cranberries which will create steam.
0:54:47 > 0:54:50As it cooks it begins to evaporate and it needs a way of coming out,
0:54:50 > 0:54:53so if you just make a little hole in the middle,
0:54:53 > 0:54:55so if I grab this tin...
0:54:56 > 0:54:59Lay this across the top.
0:54:59 > 0:55:01Try and put the hole in the middle,
0:55:01 > 0:55:04and then begin to put a bit of pressure around the outside.
0:55:04 > 0:55:08Find the layer that sits on the top.
0:55:08 > 0:55:11What I'm going to do is lift this up,
0:55:11 > 0:55:15and then run the knife around the outside,
0:55:15 > 0:55:18round there, the tricky bit.
0:55:18 > 0:55:20You can use your finger on that one.
0:55:22 > 0:55:24And then just run it round and that's it.
0:55:24 > 0:55:28Now what I'm trying to do here is just tuck it in slightly,
0:55:28 > 0:55:30because when I try and release this from the mould
0:55:30 > 0:55:33I want to make sure that it doesn't stick.
0:55:33 > 0:55:36So what I'm going to do is crimp it, put the two fingers there
0:55:36 > 0:55:39and just push, push, push.
0:55:39 > 0:55:44That beautiful pattern all the way around the outside.
0:55:44 > 0:55:46I have to say that looks pretty professional.
0:55:46 > 0:55:47You've done one or two pies in your time.
0:55:47 > 0:55:49I've done a few pies in my time.
0:55:49 > 0:55:53Now, this is going to go in the oven for an hour at 160 fan,
0:55:53 > 0:55:54so 180 non fan.
0:55:54 > 0:55:56Now, to bake this off I want a sheen.
0:55:56 > 0:55:58Because it's going in for so long
0:55:58 > 0:56:01I'm going to egg wash it after 45 minutes.
0:56:01 > 0:56:02Just for the last bit, then.
0:56:02 > 0:56:06Just for the last 15 minutes. It's going to go in the oven now 160 fan,
0:56:06 > 0:56:09for 45 minutes. Bring it out, a beaten egg all over the top
0:56:09 > 0:56:13just brushed. Back in for 15, job done.
0:56:13 > 0:56:17If you're using a loose base or spring-form tin, it's a good idea
0:56:17 > 0:56:21to use a tray to catch any liquid which might seep out during baking.
0:56:28 > 0:56:29Oh, yes.
0:56:30 > 0:56:31Look at this.
0:56:31 > 0:56:34It looks wonderful, but the smell...
0:56:34 > 0:56:37That looks amazing.
0:56:37 > 0:56:40Leave the pie to cool for about 30 minutes
0:56:40 > 0:56:42before releasing it from the mould.
0:56:45 > 0:56:47So, there's the finished pie, Mary.
0:56:47 > 0:56:50It's beautifully golden brown, nice bit of crimping around the outside.
0:56:50 > 0:56:52Obviously if it's caught anywhere on the top
0:56:52 > 0:56:54you just release it slightly.
0:56:54 > 0:56:57I can see what you mean, just the very, very top.
0:56:57 > 0:56:59I'm just going to release that there.
0:56:59 > 0:57:01I can see it moving from the side.
0:57:01 > 0:57:04It is coming apart. Let's see if I can...
0:57:06 > 0:57:07There she is.
0:57:07 > 0:57:11Doesn't it look beautiful? I love the indentations.
0:57:11 > 0:57:13The whole thing is fantastic.
0:57:13 > 0:57:15It's got a very classical old feel of pie.
0:57:26 > 0:57:27Well, here it is, Mary.
0:57:27 > 0:57:30This is all the leftovers, this is probably the last thing
0:57:30 > 0:57:33you really bake, but it's worthwhile making the effort
0:57:33 > 0:57:35and trying this because I think you're going to enjoy this, Mary.
0:57:35 > 0:57:37It does look so stylish.
0:57:38 > 0:57:40Is that crisp and crunchy?
0:57:40 > 0:57:43I'm going to give you a massive wedge here.
0:57:43 > 0:57:45Look at all those layers, Mary.
0:57:45 > 0:57:47There you go.
0:57:47 > 0:57:48That looks tremendous.
0:57:48 > 0:57:52I just love those distinct layers of the cranberries,
0:57:52 > 0:57:54and to think that this is made of leftovers,
0:57:54 > 0:57:57it looks too smart for that. Wow.
0:57:58 > 0:58:00One, two, three.
0:58:02 > 0:58:04Do you know what it is?
0:58:04 > 0:58:05It's the Christmas dinner plate
0:58:05 > 0:58:08wrapped up in beautiful hot water crust pastry.
0:58:08 > 0:58:12It's the perfect way of getting rid of all the extra things.
0:58:12 > 0:58:15- In a very stylish way. - I like to think so.
0:58:15 > 0:58:18I think what we've shown is that variety of what you can do
0:58:18 > 0:58:20over Christmas. Some of them classics,
0:58:20 > 0:58:22some of them are twists on the classics,
0:58:22 > 0:58:25but nevertheless there's enough out there for people to get stuck into.
0:58:25 > 0:58:28And one or two things they've never done before.
0:58:28 > 0:58:31- Exactly. Merry Christmas, Mary. - And to you, too.