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