0:00:04 > 0:00:06"Paul...
0:00:06 > 0:00:11"wishing you a very happy Christmas.
0:00:11 > 0:00:13"My love, Mary."
0:00:27 > 0:00:29Mary!
0:00:32 > 0:00:36This Christmas, Mary and Paul's bakes will take you through
0:00:36 > 0:00:38the festive season in spectacular style.
0:00:38 > 0:00:40- Wow, it's good.- That's lovely.
0:00:40 > 0:00:44The idea is to get people trying something different this Christmas
0:00:44 > 0:00:48and hopefully it becomes a tradition in their houses.
0:00:48 > 0:00:52Mary makes a snowy white Christmas wreath Pavlova...
0:00:52 > 0:00:53Oh, it is Christmas.
0:00:53 > 0:00:54Don't you dare!
0:00:54 > 0:00:56Don't get it too close.
0:00:56 > 0:00:59..a supremely boozy trifle with an unusual twist.
0:00:59 > 0:01:00There's only half a bottle left,
0:01:00 > 0:01:02there was a bottle there last night, Mary.
0:01:02 > 0:01:04I'm not listening.
0:01:04 > 0:01:06And a fruity rosace a l'orange.
0:01:06 > 0:01:07I'm always down like that to see,
0:01:07 > 0:01:11obviously you've got eyes in your hips.
0:01:11 > 0:01:15Paul bakes new life into mincemeat with his Chelsea bun Christmas tree...
0:01:15 > 0:01:17That is something else.
0:01:17 > 0:01:20..puts leftovers to delicious use with his turkey pie.
0:01:20 > 0:01:22I'm getting decidedly hungry.
0:01:23 > 0:01:25That's spot-on.
0:01:26 > 0:01:29And finally, he makes an Italian Christmas classic,
0:01:29 > 0:01:31a towering pandoro.
0:01:32 > 0:01:35Don't be panicked, thinking, "I could never do that."
0:01:35 > 0:01:38Watch what we do, get your pen and your piece of paper ready
0:01:38 > 0:01:41and prepare to bake for Christmas.
0:02:07 > 0:02:09Right, Mary, Christmas again.
0:02:09 > 0:02:12It comes round every year, but aren't you excited? Cos I am.
0:02:12 > 0:02:15I love Christmas. Have you done all your shopping yet?
0:02:15 > 0:02:17I haven't anywhere near, but I've made a few lists.
0:02:17 > 0:02:20- I've got you a great present. - Have you?
0:02:20 > 0:02:23Am I going to like it or is it going on the shelf?
0:02:23 > 0:02:26- I think it's probably going to go on the shelf.- What is it, then?
0:02:26 > 0:02:28- I'm not telling you! - A little hint.- No.
0:02:32 > 0:02:34Kicking off the festive season,
0:02:34 > 0:02:38a lighter alternative to heavy Christmas desserts.
0:02:38 > 0:02:41Mary's cream and fruit-topped pavlova
0:02:41 > 0:02:44is pretty enough to adorn any Christmas table.
0:02:44 > 0:02:47First of all, I've got the six eggs there,
0:02:47 > 0:02:49if you'd be kind enough to separate them,
0:02:49 > 0:02:54and it's terribly important not to get any yolk in with the egg white
0:02:54 > 0:02:59cos you've got to have a sparkling clean bowl and no grease in sight,
0:02:59 > 0:03:01otherwise you won't get the same volume.
0:03:01 > 0:03:06That's it. You're chancing your luck just using two bowls.
0:03:06 > 0:03:09Do you want to take that one and tip it in the bowl now?
0:03:09 > 0:03:12I think that would be a very good idea. So that's two in there now.
0:03:12 > 0:03:14I don't want you kicking off over Christmas, Mary.
0:03:14 > 0:03:16Well, it is very important.
0:03:16 > 0:03:19Wait a minute. That's all right.
0:03:19 > 0:03:23- You're chancing your luck, come on. That's it.- There you go.
0:03:23 > 0:03:25- We've got six in there now. - They're all in there.
0:03:25 > 0:03:31Right, so I'm going to whisk this now until it looks like cloud.
0:03:39 > 0:03:42Now, that, to me, looks like cloud.
0:03:42 > 0:03:44It's not stiff.
0:03:44 > 0:03:47You look when I take a bit out, it's got...
0:03:47 > 0:03:49It hardly stands up.
0:03:49 > 0:03:53As soon as you add the sugar, it will get stiffer and stiffer.
0:03:53 > 0:03:56In a pavlova, you add cornflour and white wine vinegar,
0:03:56 > 0:03:58a teaspoonful of each.
0:03:58 > 0:04:03If you are using a hand whisk, choose a big bowl, move it around,
0:04:03 > 0:04:07and you'll get maximum mixing, and if you're just doing it with
0:04:07 > 0:04:11an ordinary whisk, it'll take a long time,
0:04:11 > 0:04:14but in Victorian times, that's all they'd got
0:04:14 > 0:04:17and no wonder they had such muscles but, you know,
0:04:17 > 0:04:20it's getting a lot of volume in, that's the idea. So...
0:04:20 > 0:04:21Show us your muscles then, Mary.
0:04:21 > 0:04:24I'm going to use my muscles and turn it full speed and
0:04:24 > 0:04:27add the sugar little by little.
0:04:32 > 0:04:36Continue to add in the sugar, 350g in total
0:04:36 > 0:04:39and whisk until the pavlova is stiff and glossy.
0:04:39 > 0:04:41Now, look at this.
0:04:42 > 0:04:47That is holding its peak. And I know exactly...
0:04:47 > 0:04:49It is Christmas, don't you dare!
0:04:50 > 0:04:52Don't get it too close.
0:04:52 > 0:04:55Be very careful, I might do it to you one of these days.
0:04:55 > 0:04:58Actually, amongst that, it wouldn't show, would it?
0:04:58 > 0:04:59It wouldn't show, my hair's white.
0:04:59 > 0:05:03Right, I'm just going to put this in. You've given that a good stir.
0:05:03 > 0:05:08That's a teaspoonful of cornflour and a teaspoonful of wine vinegar.
0:05:08 > 0:05:11And then it's safer, really, just to do it like this.
0:05:13 > 0:05:17And all I've got to do is to spread it.
0:05:17 > 0:05:20No piping, it's Christmas - not time for that.
0:05:22 > 0:05:26Next, draw two circles on a piece of baking parchment -
0:05:26 > 0:05:29one 15 centimetres and one 30 centimetres in diameter.
0:05:30 > 0:05:36I'm going to just stick it down with a little bit of the mixture.
0:05:37 > 0:05:41Then spread the pavlova onto the parchment.
0:05:41 > 0:05:45It is such an easy thing to do and also it's not really expensive,
0:05:45 > 0:05:49- it's six eggs, isn't it?- Yes, and it will feed a mountain of people.
0:05:49 > 0:05:53And Christmas is all about showing off, doing something special,
0:05:53 > 0:05:56something that people are going to say, "Oh, gosh, did you really make it?"
0:05:56 > 0:05:59Yeah. So, is it normally you that does all the cooking on Christmas Day?
0:05:59 > 0:06:02I don't do all the cooking because everybody else is
0:06:02 > 0:06:05hanging around the kitchen, so I give them a job.
0:06:05 > 0:06:07It's strange now my mother's no longer here.
0:06:07 > 0:06:10She always used to do the sprouts.
0:06:10 > 0:06:13- Russell pouts, that's what my son used to call them.- Russell pouts.
0:06:13 > 0:06:16And you know, Mum always used to put a cross on the bottom
0:06:16 > 0:06:20of the sprouts and it was Paul, my husband, said to me,
0:06:20 > 0:06:23"Do you know, they'd cook quicker if you cut them in half?"
0:06:23 > 0:06:26So I now always cut them in half and they cook in half the time.
0:06:26 > 0:06:28Yeah. I like Russell... Er...er...Russell...
0:06:28 > 0:06:30I was going to say exactly the same thing!
0:06:30 > 0:06:33I love Brussels sprouts because it's something which...
0:06:33 > 0:06:35- I'd have them all year round, you know?- I do have them most of the...
0:06:35 > 0:06:38Well, you know, you've got to wait to the winter, haven't you?
0:06:38 > 0:06:41- Keep you regular, Mary, keep you regular.- Right!
0:06:42 > 0:06:46Next, create a trench on top of the pavlova for the cream to sit in.
0:06:46 > 0:06:49You're a bit of a sculptor, aren't you? You'd like to be doing this.
0:06:49 > 0:06:53Well, you are not going to, cos I am enjoying it.
0:06:53 > 0:06:57With the trench completed, bake the pavlova at 120 degrees
0:06:57 > 0:07:00in a fan assisted oven for one to one-and-a-quarter hours.
0:07:02 > 0:07:04Then leave the pavlova to cool in the oven.
0:07:07 > 0:07:10There we are, and if there is the odd crack or it breaks
0:07:10 > 0:07:13when you're moving, it doesn't matter a bit.
0:07:13 > 0:07:16See there? There is a little bit of a crack across there.
0:07:16 > 0:07:18It doesn't matter at all, that's part of the charm.
0:07:20 > 0:07:24To make the cream topping, combine 50g of icing sugar,
0:07:24 > 0:07:26600ml of double cream
0:07:26 > 0:07:28and one teaspoon of vanilla paste...
0:07:28 > 0:07:30Smells lovely.
0:07:30 > 0:07:32..and whisk them all together.
0:07:34 > 0:07:36Gently. Now, not too fast.
0:07:36 > 0:07:38If it goes all over my shirt you are...
0:07:38 > 0:07:41If it goes on my shirt, it's coming over and going on yours.
0:07:41 > 0:07:43- Right.- Look at it.
0:07:47 > 0:07:49You are rotten! Turn it down.
0:07:50 > 0:07:52That's better.
0:07:56 > 0:07:58I'm going to fill that trench.
0:07:58 > 0:08:02- And if you could quarter the strawberries.- Yes.
0:08:02 > 0:08:04- No booze in sight, you notice.- I know!
0:08:04 > 0:08:06- Are you feeling all right, Mary? - Yes, I am.
0:08:11 > 0:08:14So that's perfect, and I'm going to start off by putting
0:08:14 > 0:08:15the strawberries on.
0:08:17 > 0:08:20And if you've got any young cooks in the family,
0:08:20 > 0:08:23a lot of the young are perfectly capable, with a bit
0:08:23 > 0:08:27of supervision, of making pavlova and decorating it with fruit.
0:08:28 > 0:08:31Garnish the wreath with raspberries and blueberries.
0:08:33 > 0:08:36It is a lot easier than decorating a Christmas tree.
0:08:36 > 0:08:39When we decorate the Christmas tree at home,
0:08:39 > 0:08:43I'm afraid I keep to all of the things that I've had over the years
0:08:43 > 0:08:46and particular things that friends have given me
0:08:46 > 0:08:49and the children are always trying to add other things to it.
0:08:49 > 0:08:53Keep to the old ones we've had for years and years.
0:08:53 > 0:08:54They all mean rather a lot.
0:08:54 > 0:08:56Now you can put some pomegranate
0:08:56 > 0:09:01and that really does give that sort of jewelled effect, doesn't it?
0:09:03 > 0:09:06Then finish the wreath with fresh mint leaves...
0:09:06 > 0:09:08I'm just taking the very tops.
0:09:08 > 0:09:11..and a sprinkling of icing sugar.
0:09:11 > 0:09:15Icing sugar in a shaker makes a lot of difference at Christmas time
0:09:15 > 0:09:18because it gives you the effect of snow.
0:09:18 > 0:09:19That looks smashing, that, Mary.
0:09:19 > 0:09:22- It is a great centrepiece for Christmas.- Looks great.
0:09:27 > 0:09:31A festive delight for all the family to make and enjoy.
0:09:37 > 0:09:40Paul, this is my Christmas pavlova wreath.
0:09:40 > 0:09:43It looks good enough to hang on the front door, don't you think?
0:09:43 > 0:09:46It does actually, yeah. I mean, I'm dying to eat it.
0:09:46 > 0:09:48I've been sitting here looking at it thinking,
0:09:48 > 0:09:50"Oh, yeah, I could do with some of that, please."
0:09:50 > 0:09:53- Do you want me to cut a wedge off for you as well, Mary?- Yes, please.
0:09:53 > 0:09:57And the great thing is you can make the actual pavlova ahead of time.
0:09:57 > 0:09:59That does look good.
0:09:59 > 0:10:02And all you've got to do is to fill it
0:10:02 > 0:10:04and put the sparkly fruits on the top.
0:10:05 > 0:10:07How about that, then?
0:10:11 > 0:10:15That's lovely, that, Mary. That hits all the right buttons, that.
0:10:15 > 0:10:18It's that beautiful marshmallow down the bottom and then
0:10:18 > 0:10:21the crispy meringue, but that cream tastes beautiful with that fruit.
0:10:21 > 0:10:23That's staying here.
0:10:23 > 0:10:26I'm going to try and work my way around past nine o'clock
0:10:26 > 0:10:28- all the way.- It is good.- Mm.
0:10:30 > 0:10:34Next, Paul's making a Chelsea bun Christmas tree.
0:10:35 > 0:10:38Filled with mincemeat and bejewelled with candied fruit,
0:10:38 > 0:10:41it's a delicious alternative to mince pies.
0:10:41 > 0:10:44You know when you get family around leading up to Christmas,
0:10:44 > 0:10:48either dropping off presents or you're taking presents round to someone,
0:10:48 > 0:10:50this is a Christmas tree made out of Chelsea buns.
0:10:50 > 0:10:52I think that's a brilliant idea, you know.
0:10:52 > 0:10:56When people call and you've perhaps got some mulled wine
0:10:56 > 0:10:58and you just pop this into the oven
0:10:58 > 0:11:00and you know a crowd are coming round,
0:11:00 > 0:11:03serve it warm, break it off, share it. Great.
0:11:03 > 0:11:05- Now, could you weigh me up, Mary... - I'll try.
0:11:05 > 0:11:10..800g of strong white bread flour?
0:11:12 > 0:11:15To the flour, add one tablespoon of salt...
0:11:15 > 0:11:19- And the tray that you've given me, I've put that on one side.- Yes.
0:11:19 > 0:11:22..15g of fast-acting yeast...
0:11:22 > 0:11:24- On the other side.- Yes.
0:11:24 > 0:11:27..two eggs and 60g of butter.
0:11:27 > 0:11:29That's about 57, that.
0:11:29 > 0:11:32I hate having you looking over my shoulder cos I know that
0:11:32 > 0:11:35you'd do one sweep of the knife and it would be there.
0:11:35 > 0:11:37- Oh, and it is 60!- No, it isn't!
0:11:37 > 0:11:41- It says 67.- That's the paper. - Put your glasses on, it says 67.
0:11:41 > 0:11:43Yes, but what's that between friends?
0:11:43 > 0:11:46Yes, but there's more than that. It's 65 now, actually.
0:11:46 > 0:11:48That's the paper. Come on, you'll do. What's it to you?
0:11:48 > 0:11:50What do you mean, "That'll do"?!
0:11:50 > 0:11:54Then melt the butter together with 400ml of warm milk.
0:11:54 > 0:11:57Add it to the flour and mix it all together.
0:11:58 > 0:12:00So what have you got me for Christmas?
0:12:00 > 0:12:03- I bet you haven't got me anything. - I've been thinking about it.- Yes.
0:12:03 > 0:12:05And it will be something to do with cars.
0:12:05 > 0:12:06Are you going to buy me a car?
0:12:06 > 0:12:09No, I wouldn't... I couldn't possibly buy you a car, could I?
0:12:09 > 0:12:11I'm happy with that, it's brought it together.
0:12:12 > 0:12:16Actually, I can't just sit here and do nothing and watch it.
0:12:16 > 0:12:18Honesty, I was amazed that you even did it on the machine.
0:12:18 > 0:12:22It's quite a big mix though, because it's 800g of flour, you see.
0:12:22 > 0:12:26So there's your dough. It's pretty elastic already. See?
0:12:30 > 0:12:32You've got a bit of power behind that.
0:12:32 > 0:12:35It's the weight of your arm, that's all.
0:12:35 > 0:12:39Now, you need to work this for a good, you know, five minutes.
0:12:39 > 0:12:42It's already started off in there, it's come together quite nicely.
0:12:42 > 0:12:45What you're looking for is a nice, smooth top
0:12:45 > 0:12:47- and that has gone quite smooth, see?- All right.
0:12:49 > 0:12:51So you carry on working this, rolling it up...
0:12:54 > 0:12:58- ..and I'm happy with that.- There you are.- Thank you. That is my dough.
0:12:58 > 0:13:02In there, seal that up a bit and basically just leave it.
0:13:02 > 0:13:05You need to leave it for about an hour, maybe two.
0:13:05 > 0:13:07It'll at least double in size and it'll be good to go.
0:13:07 > 0:13:11- Let's go down to that showroom down the road.- For that expensive car?
0:13:11 > 0:13:13Yes, we'll have a look. I like green.
0:13:20 > 0:13:23Now, you can see how it's domed, it's grown.
0:13:23 > 0:13:24Now...
0:13:24 > 0:13:28that is beautiful. It's lovely and soft,
0:13:28 > 0:13:30full of air. It's perfect.
0:13:30 > 0:13:31Park that to one side for a minute.
0:13:31 > 0:13:33Now we need to prepare the filling.
0:13:33 > 0:13:37First, combine a diced pear and apple with a jar of mincemeat
0:13:37 > 0:13:40and 100g of candied peel.
0:13:40 > 0:13:43Now, I'm just adding the zest of an orange to this as well.
0:13:43 > 0:13:45This gives it a nice kick.
0:13:45 > 0:13:48Now I do need 75g of pistachios
0:13:48 > 0:13:50if you wouldn't mind chopping up some of those as well.
0:13:50 > 0:13:53You don't want them too small, do you?
0:13:53 > 0:13:54No, I'd be here all day.
0:13:56 > 0:13:58Don't be cheeky, do it yourself. Go on.
0:13:59 > 0:14:04- You've chopped far more nuts than I have.- Yes, probably.
0:14:05 > 0:14:07I'll put these straight into the bowl.
0:14:07 > 0:14:11Then add one tablespoon of fragrant ground cinnamon.
0:14:12 > 0:14:14Do you know, that really smells pretty good.
0:14:16 > 0:14:19It's Christmas, isn't it? It's lovely.
0:14:19 > 0:14:22Now, I'll park that to one side, get my dough,
0:14:22 > 0:14:25throw it onto the bench.
0:14:26 > 0:14:28A little bit on the bench.
0:14:28 > 0:14:31Get your dough and you need to roll it out.
0:14:34 > 0:14:39Keep relaxing it. Try and keep it as rectangular as you can.
0:14:44 > 0:14:47I always think Chelsea buns is like making...
0:14:47 > 0:14:49It's a bit like making pain au raisin.
0:14:49 > 0:14:54It's the same method, actually, but we use butter on this one.
0:14:54 > 0:14:57I'm going to leave it at that for now.
0:14:57 > 0:15:02Pinch this down into the bench to give it a little bit of tackiness
0:15:02 > 0:15:06to this when I roll it up. Now, I'm brushing this with melted butter.
0:15:06 > 0:15:09So we've already got some butter in the dough to enrich it
0:15:09 > 0:15:11and now we're having even more butter.
0:15:11 > 0:15:13Mm-hmm. All over the top.
0:15:13 > 0:15:19Then grab your mixture, drop this onto your dough.
0:15:19 > 0:15:21This is better than Chelsea buns
0:15:21 > 0:15:23because it's got far more mixture on the top.
0:15:23 > 0:15:25Yes, absolutely.
0:15:25 > 0:15:29What you want to do, spread it out all over the top of the dough.
0:15:29 > 0:15:31Dad always said, "Use your hands, son, you've got some hands."
0:15:31 > 0:15:34Father Christmas is at the door, how are you going to open it?
0:15:34 > 0:15:38Now, watch this - this is great, this bit. It's the best bit.
0:15:38 > 0:15:41- I've got a good idea of what I think you're going to do.- OK.
0:15:41 > 0:15:43Fold over the top first.
0:15:43 > 0:15:45- A Swiss roll.- Like a Swiss roll.
0:15:47 > 0:15:49And then roll it up.
0:15:49 > 0:15:52Put a bit of tension in there.
0:15:52 > 0:15:54As you lift it up you pull it slightly,
0:15:54 > 0:15:56and it spreads out the mixture too.
0:15:58 > 0:16:01I'm just going to put a line of flour down there,
0:16:01 > 0:16:04and where the seal is there,
0:16:04 > 0:16:08you just push it back into that and then you gently roll it out.
0:16:10 > 0:16:11Use the weight of your arm.
0:16:13 > 0:16:16Get a good bread scraper... And I'm just going to
0:16:16 > 0:16:19trim off that bit, cos we're going to use that bit.
0:16:19 > 0:16:21- Do you know how many you're going to do?- Yes.
0:16:23 > 0:16:24Three...
0:16:26 > 0:16:28..9, 10, 11, 12, 13, 14, 15.
0:16:28 > 0:16:31You didn't know you were going to do 15, it was just...
0:16:31 > 0:16:34- That just happened.- No! I knew!
0:16:34 > 0:16:36OK.
0:16:40 > 0:16:43OK, 15 pieces of Chelsea bun.
0:16:43 > 0:16:46Now, over there, Mary, you'll find a baking tray.
0:16:46 > 0:16:48This is where the fun bit begins.
0:16:48 > 0:16:49Now we need to make a Christmas tree.
0:16:49 > 0:16:53Now, pick the best stump. That's a pretty good stump.
0:16:55 > 0:16:56You start with five.
0:16:59 > 0:17:01Don't forget these things grow.
0:17:01 > 0:17:03And then go four.
0:17:05 > 0:17:06Give it a bit of space.
0:17:06 > 0:17:09Three.
0:17:09 > 0:17:10Two.
0:17:10 > 0:17:13You did know, after all, didn't you?
0:17:13 > 0:17:14HE CHUCKLES
0:17:14 > 0:17:16And one.
0:17:16 > 0:17:19Just get any old bag, cover it up.
0:17:19 > 0:17:23You need to prove that again now for a good three quarters of an hour or
0:17:23 > 0:17:26an hour and that will prove up, join together and then we'll bake it off.
0:17:26 > 0:17:28I think that's such a clever idea.
0:17:28 > 0:17:32- I'm going to expect to see this in your book.- Most likely.
0:17:32 > 0:17:33Back page.
0:17:39 > 0:17:40That's grown!
0:17:40 > 0:17:43It is, it's perfect. You see how light it is?
0:17:43 > 0:17:45Sponge-like. Now that's ready to go in the oven.
0:17:45 > 0:17:47I've preheated the oven to 190 fan.
0:17:47 > 0:17:50It's going to go in for about 25 minutes, half an hour,
0:17:50 > 0:17:53and it'll be beautiful and golden brown when it comes out.
0:18:05 > 0:18:06There it is, Mary.
0:18:06 > 0:18:09You can see the beautiful shape of the Christmas tree,
0:18:09 > 0:18:11but it's not finished yet.
0:18:11 > 0:18:13Over here I've just got some apricot jam, which
0:18:13 > 0:18:15I've just basically added a little bit of water to.
0:18:15 > 0:18:17Brush this all over the top.
0:18:19 > 0:18:22Then weigh out 200g of icing sugar.
0:18:23 > 0:18:26Just put the zest of about half an orange into this.
0:18:27 > 0:18:31Add water gradually, mixing to form an icing.
0:18:31 > 0:18:34Run it just along the bottom...
0:18:35 > 0:18:37..like that, of each one.
0:18:40 > 0:18:45- It looks as though snow has come on the Christmas tree.- Exactly.
0:18:47 > 0:18:50That's the general idea. Give it a little brush.
0:18:51 > 0:18:57Pop a cherry right in the middle of the...of each one of those buns.
0:18:57 > 0:18:59I'll start at the top.
0:18:59 > 0:19:02This is really advanced stuff for me, isn't it?
0:19:02 > 0:19:04HE CHUCKLES
0:19:04 > 0:19:06Looking good!
0:19:06 > 0:19:09- It's got a sort of jewelled effect, hasn't it?- It has, it has.
0:19:11 > 0:19:13So you've got pistachios, and I'm just adding little flecks
0:19:13 > 0:19:17of colour coming from the citrus peel as well, so what it ends up
0:19:17 > 0:19:20looking like, it's something that looks quite festive with the colour,
0:19:20 > 0:19:23but the flavour of these, I kid you not, are just stunning.
0:19:23 > 0:19:27And for carol singers, you know, when they come round, to hand one
0:19:27 > 0:19:31of these round, they can lick their fingers clean. Absolutely wonderful.
0:19:31 > 0:19:35But you end up with a Christmas tree made of Chelsea buns.
0:19:35 > 0:19:37Now, could you stand about there?
0:19:37 > 0:19:41All it needs is the fairy on the top.
0:19:41 > 0:19:44- That's me!- There you go.
0:19:56 > 0:19:58Fancy a bit of Chelsea bun, Mary?
0:19:58 > 0:20:01I think it looks amazing, and what I really like about it is you don't
0:20:01 > 0:20:05need a special mould, you can do it even in a roasting tin, can't you?
0:20:05 > 0:20:07You can. Now, this is a tear and share
0:20:07 > 0:20:09so you've just got to tuck in and rip one off, Mary.
0:20:09 > 0:20:12You rip it off for me. I hate to take the first bun.
0:20:19 > 0:20:21That is something else.
0:20:21 > 0:20:23- Lovely.- It is good.
0:20:23 > 0:20:27I think the mincemeat with the extra, the pear,
0:20:27 > 0:20:31the apple in there, it tastes delicious. I'm glad you liked that.
0:20:31 > 0:20:34But you can unravel it, you see, that's part of the fun
0:20:34 > 0:20:36and then you get the middle bit.
0:20:36 > 0:20:38And it goes well with a glass of wine here.
0:20:38 > 0:20:40Come on, cheers.
0:20:40 > 0:20:42Cheers, Mary.
0:20:43 > 0:20:46Paul's Chelsea buns are not the only Christmas bakes
0:20:46 > 0:20:49to benefit from a festive tipple.
0:20:50 > 0:20:54In the 1700s, King Stanislas of Poland was dethroned...
0:20:54 > 0:20:55twice.
0:20:55 > 0:20:59So he moved his court and his pastry chef to France,
0:20:59 > 0:21:03bringing his favourite recipe for the baba dessert with him.
0:21:03 > 0:21:06Baba is from Poland. It's originally a dry brioche.
0:21:06 > 0:21:09We know that Stanislas was eating baba in Lorraine
0:21:09 > 0:21:13and he was soaking it with wine of Tokaji.
0:21:13 > 0:21:17The babas were soaked in the Tokaji, a sweet Hungarian wine,
0:21:17 > 0:21:21for at least 12 hours to tenderise and enrich the dough.
0:21:21 > 0:21:24But the babas didn't stay with Stanislas.
0:21:24 > 0:21:26His daughter married and moved to Versailles,
0:21:26 > 0:21:29taking her father's pastry chef, Monsieur Stohrer,
0:21:29 > 0:21:32and his baba recipe with her.
0:21:32 > 0:21:34After five years of service at the court of Versailles,
0:21:34 > 0:21:38Nicolas Stohrer decided to take the ground-breaking decision
0:21:38 > 0:21:41to open his own patisserie in Paris,
0:21:41 > 0:21:43something very novel because patisserie didn't exist
0:21:43 > 0:21:47in those days and it's the oldest patisserie in the capital of France.
0:21:47 > 0:21:51Of course, he had to put the baba on the menu
0:21:51 > 0:21:53but he decided to give it a bit of a twist.
0:21:53 > 0:21:57He got rid of the Tokaji wine, replaced it by the new fashionable
0:21:57 > 0:22:01alcohol in France, which was dark rum, straight from the colonies,
0:22:01 > 0:22:03straight from the boat, and of course
0:22:03 > 0:22:06he's jazzed it up a little bit as well, including some whipped cream,
0:22:06 > 0:22:09some creme Chantilly, decorated with some beautiful glace fruit.
0:22:09 > 0:22:11Very festive.
0:22:11 > 0:22:14With their indulgent flavour and rich texture,
0:22:14 > 0:22:16it's little surprise that rum babas
0:22:16 > 0:22:19have become a firm favourite at Christmas time.
0:22:22 > 0:22:25From one potent festive recipe to another,
0:22:25 > 0:22:30with a chunky fruit compote and a custard and whipped cream topping.
0:22:30 > 0:22:34Mary's unusual trifle is sure to convert any dessert cynics this Christmas.
0:22:35 > 0:22:39I think of Christmas and I think of trifle.
0:22:39 > 0:22:41I don't have it much at any other time of the year, do you?
0:22:41 > 0:22:44I love trifle and I must admit the only time I do have it,
0:22:44 > 0:22:46the odd occasional birthday party and then at Christmas time.
0:22:46 > 0:22:48- Well, let's get going.- Right.
0:22:48 > 0:22:51So, first of all I'm going to cook the fruits for the compote.
0:22:51 > 0:22:55Start by weighing out 250g of ready-to-eat apricots
0:22:55 > 0:22:58and 150g of dried pineapple...
0:22:59 > 0:23:00They do smell amazing.
0:23:00 > 0:23:03..and then 150g of dried cranberries.
0:23:04 > 0:23:07So, I'm going to tip those into a pan.
0:23:07 > 0:23:08I need grated zest of one lemon.
0:23:10 > 0:23:14And then 600ml of water.
0:23:14 > 0:23:16That's it.
0:23:16 > 0:23:19Bring it to the boil and then leave it to simmer
0:23:19 > 0:23:22for 40 minutes at a very low heat.
0:23:22 > 0:23:26Then pour out the fruit and leave it to cool for at least four hours.
0:23:26 > 0:23:28Or preferably overnight.
0:23:28 > 0:23:30Now for the custard.
0:23:31 > 0:23:36600ml of milk and 300ml of single cream.
0:23:38 > 0:23:42If you can weigh out 35g of cornflour and three egg yolks.
0:23:42 > 0:23:47I find that if you add cornflour to it, you get success every time.
0:23:47 > 0:23:50If you try and do it with more egg yolks for the custard,
0:23:50 > 0:23:55- sometimes it separates and I want everybody to have success.- Yes.
0:23:56 > 0:23:58Then whisk it all together until smooth.
0:23:58 > 0:24:01That's a job that I've always been doing at Christmas time.
0:24:01 > 0:24:05Even at home, before I was married, I used to make the trifle
0:24:05 > 0:24:08because I liked it. I really like using a compote.
0:24:08 > 0:24:10It's totally different
0:24:10 > 0:24:13and the layers are delicious.
0:24:13 > 0:24:15I'm looking forward to trying this,
0:24:15 > 0:24:18it is different using a compote, I must admit.
0:24:18 > 0:24:20Gradually add the milk and cream mixture,
0:24:20 > 0:24:24whisking constantly to prevent curdling.
0:24:24 > 0:24:27Return the mixture to the pan and stir it over a high heat
0:24:27 > 0:24:30until it's thick enough to coat the back of a spoon.
0:24:30 > 0:24:33And that is absolutely perfect.
0:24:33 > 0:24:36I'm not going to cook that any more.
0:24:36 > 0:24:39I don't want a skin on that custard
0:24:39 > 0:24:42so I'm going to put a little bit of clingfilm on and I'm actually
0:24:42 > 0:24:46going to let the clingfilm touch it there so there's no skin on it.
0:24:46 > 0:24:48Right, leave that to become cold.
0:24:48 > 0:24:50Trifle sponges at the ready.
0:24:50 > 0:24:54I've got 16 trifle sponges. They come in packets of eight.
0:24:54 > 0:24:55Packets!
0:24:55 > 0:24:58Packets, yes. I wouldn't make those.
0:24:58 > 0:25:00Mary Berry!
0:25:00 > 0:25:03If I had some sponge left over, some fatless sponge, I would use it,
0:25:03 > 0:25:06but at Christmas time, I wouldn't set to and make them.
0:25:06 > 0:25:09So, I'm going to split those and put them with apricot jam.
0:25:09 > 0:25:12- Can you cut each one in half?- I can.
0:25:12 > 0:25:18I've got some apricot jam here and this is home-made apricot jam.
0:25:18 > 0:25:20Oh, you've actually made some apricot jam then!
0:25:20 > 0:25:24Spread the trifle sponges generously with the apricot jam
0:25:24 > 0:25:26and sandwich them together.
0:25:26 > 0:25:28Mary, you're messing them all up!
0:25:28 > 0:25:29They're all top and bottom,
0:25:29 > 0:25:31- top bottom, top bottom. - I'm not too fussed.
0:25:31 > 0:25:34- You're not bothered?- No, give me just bottoms then.- Just bottoms.
0:25:34 > 0:25:36And you put the tops on.
0:25:37 > 0:25:38Now, to assembling the trifle.
0:25:38 > 0:25:43First of all the trifle sponges at the bottom. So, there's the dish.
0:25:43 > 0:25:45I'm going to put six together.
0:25:46 > 0:25:48And then fill in the gaps
0:25:48 > 0:25:50at the side.
0:25:52 > 0:25:55Then strain the fruit compote, reserving the liquid...
0:25:55 > 0:25:59I can see you're going to be very accurate about this.
0:25:59 > 0:26:04..and add 250ml of medium dry sherry to the strained fruit juices.
0:26:04 > 0:26:06Then I'm going to take some ratafias,
0:26:06 > 0:26:09now ratafias are little almond biscuits.
0:26:09 > 0:26:11So, about 20.
0:26:11 > 0:26:15- They soak up the sherry mixture. - Lovely.
0:26:15 > 0:26:16A nice bit of crunch as well.
0:26:16 > 0:26:20Right, now, I'm going to use half of this over the top here.
0:26:20 > 0:26:22Just gently like that.
0:26:24 > 0:26:26Smell that.
0:26:27 > 0:26:29- Pungent, isn't it?- It's lovely!
0:26:29 > 0:26:30There's only half a bottle left.
0:26:30 > 0:26:33- There was a bottle there last night, Mary.- I'm not listening.
0:26:33 > 0:26:39That's it. Then I'm going to put half the fruit on top.
0:26:39 > 0:26:41Now, it's lovely and plump.
0:26:41 > 0:26:43It is a seriously chunky trifle, this, isn't it?
0:26:43 > 0:26:46It's different and it's good.
0:26:46 > 0:26:48I mean, a lot of people have this sort of thing at breakfast
0:26:48 > 0:26:51- at Christmas time.- Breakfast!
0:26:51 > 0:26:52- No, fruit!- Oh, yeah.
0:26:52 > 0:26:54- I thought you were saying THAT at breakfast!- Oh, no.
0:26:54 > 0:26:56Well, I wouldn't mind if there is some left,
0:26:56 > 0:26:58I know some people who'd like it like that.
0:26:58 > 0:27:01So you just push that all over.
0:27:01 > 0:27:03Repeat the layering once more.
0:27:03 > 0:27:06I've left that one whole for a bit of a change.
0:27:09 > 0:27:11Then pour the custard on top.
0:27:13 > 0:27:17And that custard will semi-set, so it's sheer indulgence.
0:27:17 > 0:27:21Then you just spread that all over.
0:27:22 > 0:27:24That looks lovely, that, Mary.
0:27:24 > 0:27:27- I love custard. - I know you love custard.
0:27:27 > 0:27:29You see, I have Christmas pudding and custard.
0:27:29 > 0:27:33I have Christmas pudding and whipped cream with brandy in.
0:27:33 > 0:27:37Brandy cream. I don't like brandy butter with it.
0:27:37 > 0:27:39And brandy cream on anything that's about at pudding time.
0:27:39 > 0:27:44- I bet you just like brandy, don't you?- Well, at Christmas time, isn't that the time to indulge?
0:27:44 > 0:27:45- Yes, I think so.- That's it.
0:27:45 > 0:27:49Leave that to set. So I'll pop that to one side.
0:27:49 > 0:27:52For the topping, whip double cream to soft peaks.
0:27:52 > 0:27:55Dollop half the cream on to the trifle.
0:27:55 > 0:27:58Gosh, this is generous and Christmassy, isn't it?
0:27:58 > 0:28:02Then whisk the rest of the cream and spoon it into a piping bag.
0:28:03 > 0:28:06Now, what I do is I twist it round my thumb, like that,
0:28:06 > 0:28:09and then I've got a rose nozzle
0:28:09 > 0:28:12and I'm just going to do little rosettes all the way around.
0:28:12 > 0:28:14- OK.- Fairly bold ones.
0:28:17 > 0:28:20It's important if you're doing just rosettes
0:28:20 > 0:28:24to keep it absolutely straight. It's a smart finish.
0:28:24 > 0:28:27I'm not going to be tempted to put any piping in the middle.
0:28:27 > 0:28:29I like to see a plain middle.
0:28:31 > 0:28:35And decorate the trifle with sliced apricots and dried cranberries.
0:28:35 > 0:28:40Just a sprinkling of the flaked almonds that have been toasted.
0:28:40 > 0:28:42That's about right.
0:28:42 > 0:28:45So there you have my very different Christmas trifle.
0:28:45 > 0:28:48You're not going in now, we'll taste them later.
0:28:58 > 0:29:01All right, Mary, do you want to help yourself,
0:29:01 > 0:29:02rather than me making a mess?
0:29:02 > 0:29:04I think that's a very good idea.
0:29:04 > 0:29:06So, down we go.
0:29:07 > 0:29:09- Now, doesn't that look good? - It does look great, yeah.
0:29:09 > 0:29:11In fact, I'll hand it over to you.
0:29:11 > 0:29:14OK. You've got a bit of everything in there, haven't you?
0:29:14 > 0:29:17Well, it's all coming out. Let's go down again.
0:29:17 > 0:29:19And there it is.
0:29:22 > 0:29:26It's quite delicious because there's a bit of texture in the fruit still,
0:29:26 > 0:29:29which tastes unbelievable with that custard and the cream.
0:29:29 > 0:29:32And we've left it in big chunky pieces
0:29:32 > 0:29:34so that you know as you're eating them.
0:29:34 > 0:29:36It is just the right amount of sherry.
0:29:36 > 0:29:38- Gorgeous.- All right.
0:29:40 > 0:29:45We've still got three delicious Christmas recipes for you.
0:29:45 > 0:29:48Mary makes a beautiful rosace a l'orange
0:29:48 > 0:29:51and Paul bakes an impressive pandoro.
0:29:51 > 0:29:55But first he transforms turkey with his mouthwatering pie.
0:29:55 > 0:29:59You know, Mary, on Boxing Day there's normally a little bit of
0:29:59 > 0:30:02meat left over and there's probably a little bit of ham left over
0:30:02 > 0:30:05as well so this is a turkey, ham and leek pie.
0:30:05 > 0:30:08Paul's meaty pie, flavoured with tarragon and topped with buttery
0:30:08 > 0:30:14puff pastry is the perfect winter warmer to share with all the family.
0:30:14 > 0:30:17To start with, these leeks have been washed.
0:30:17 > 0:30:21- Would you mind roughly chopping them up, please? Thank you.- Right.
0:30:21 > 0:30:26I have got some butter here. I need to put 45g butter into the pan.
0:30:26 > 0:30:28Do you like pie, Mary?
0:30:28 > 0:30:33I love pie and I love a turkey pie, and I like a lot of sauce.
0:30:33 > 0:30:35There will be a good bit of sauce.
0:30:35 > 0:30:37I'm using a bit of stock, a bit of chicken stock.
0:30:37 > 0:30:39You can use gravy, you know, if there is anything left.
0:30:39 > 0:30:45- I always leave a bit of the green on because I like the colour.- Yes.
0:30:45 > 0:30:48You know, one of the vegetables I do at Christmas,
0:30:48 > 0:30:52I often saute a few leeks and put them with frozen peas
0:30:52 > 0:30:56cos the children all love peas, it's their favourite vegetable.
0:30:56 > 0:31:00- This makes them a bit different if you put some sauteed leeks with them.- Yes.
0:31:00 > 0:31:02I'm just going to drop my butter in the pan,
0:31:02 > 0:31:05so I'm just going to melt that down and cook them off with the leeks.
0:31:05 > 0:31:07So what do you do, Mary, with the leftover turkey then?
0:31:07 > 0:31:11Well, to be honest, Boxing Day we always have cold turkey
0:31:11 > 0:31:14and we do open sandwiches on the sort of Danish style.
0:31:15 > 0:31:18Then add the zest and juice of one orange,
0:31:18 > 0:31:20and a generous splash of sherry to the pan.
0:31:20 > 0:31:25I'm going to throw our leeks straight in there.
0:31:25 > 0:31:27- That was a medium sherry.- Yes. What do you like, Mary?
0:31:27 > 0:31:29Do you like the medium or do you like the sweet?
0:31:29 > 0:31:30That'll do me. I quite like a dry.
0:31:30 > 0:31:33- Oh, do you?- Yes.- Do you like martinis?- No, I don't.
0:31:33 > 0:31:34Hard luck.
0:31:34 > 0:31:36Not even with an olive in it either.
0:31:36 > 0:31:37HE CHUCKLES
0:31:37 > 0:31:40- It's quite trendy, Mary! - I'm sorry, well, I'm not trendy.
0:31:40 > 0:31:43I'm going to cook these until they're just a little bit tender,
0:31:43 > 0:31:45so they're coated now.
0:31:45 > 0:31:46Pop the lid on top.
0:31:46 > 0:31:49Then simmer the filling for six minutes.
0:31:51 > 0:31:54Remove the lid and reduce the liquid before adding
0:31:54 > 0:31:56three tablespoons of plain flour.
0:31:56 > 0:32:00This is obviously going to be the thickener for the overall sauce.
0:32:00 > 0:32:02This is like a self-saucing pie, it's beautiful.
0:32:02 > 0:32:05I've got 500ml of chicken stock here now,
0:32:05 > 0:32:08I want to make sure there's no lumps in there
0:32:08 > 0:32:12and the whole thing binds together nicely and that's pretty much done.
0:32:12 > 0:32:15You've got the whole stock gone straight in, which is lovely.
0:32:15 > 0:32:17I'm putting some mustard in.
0:32:17 > 0:32:21Delicious. 200ml of the cream.
0:32:21 > 0:32:24Give me a good rip of the tarragon, if that could be chopped up as well.
0:32:24 > 0:32:27- Thank you.- I love the smell of tarragon.- Yeah, I do.
0:32:27 > 0:32:30Over there, Mary, I've got some turkey, and I've got some ham.
0:32:30 > 0:32:33About 650g of the turkey and about 250g of the ham.
0:32:33 > 0:32:37If you've got more or less than one of the other, it's not too much of a problem.
0:32:37 > 0:32:39If you have got some chicken, throw that in there as well.
0:32:39 > 0:32:43Also, I think, many people, unlike me, don't like the dark meat
0:32:43 > 0:32:47- on a turkey, so a perfect way of using the dark meat.- Absolutely.
0:32:47 > 0:32:50Then add the meat and the fresh, chopped tarragon to the pan.
0:32:52 > 0:32:54I'm just going to have a little try of this.
0:32:54 > 0:32:56I don't trust you.
0:32:56 > 0:32:58- I think I should try some too.- OK.
0:32:58 > 0:33:00You're really getting into this, aren't you, Bez?
0:33:00 > 0:33:04- Now, you haven't put any seasoning is that yet.- That's what I've just tasted it to see!
0:33:04 > 0:33:06Oh, right.
0:33:06 > 0:33:09Can you pass me some of the pepper and salt, please, Mary.
0:33:09 > 0:33:12- That's delicious, though, isn't it? - Very, very good.
0:33:12 > 0:33:15I better have another taste because I want to know it tastes right.
0:33:15 > 0:33:18- All right, let me stir this in first.- It does look good.
0:33:18 > 0:33:20Isn't that a great filling for a pie?
0:33:20 > 0:33:22You could do all sorts of things with that, couldn't you?
0:33:22 > 0:33:25I mean, in a vol-au-vent, it would be spectacular.
0:33:25 > 0:33:27We're almost doing a vol-au-vent because we're using a puff anyway.
0:33:27 > 0:33:30And also you could have it, you know, with rice, couldn't you?
0:33:30 > 0:33:35- Yes, yes, absolutely. - I'm getting decidedly hungry.- I am.
0:33:36 > 0:33:40- Mm.- That's spot on as a filling.
0:33:40 > 0:33:41- Spot on.- Seasoning is good.
0:33:41 > 0:33:44Now, I've got my steamer in the middle here, which allows,
0:33:44 > 0:33:47as the pie cooks, all the steam to come out the top.
0:33:47 > 0:33:51Now, I'm just going to pour the mixture around the outside.
0:33:53 > 0:33:56Watch your hand, Mary, I don't want to burn you.
0:33:56 > 0:33:58Leave the filling to cool in the dish.
0:33:59 > 0:34:03Now we need to make the pastry. Now, this is a sort of cheat's pastry.
0:34:03 > 0:34:05That's unusual to cheat puff.
0:34:05 > 0:34:08It is very unusual for you to make cheat's pastry. I'm watching it!
0:34:08 > 0:34:12Could I have 400g of the flour into a large bowl, please, Mary?
0:34:12 > 0:34:15Then add salt and butter to the bowl and rub it all together.
0:34:17 > 0:34:19This is what the kids like doing.
0:34:19 > 0:34:22Christmas time, what you can do is prepare this a long time before.
0:34:22 > 0:34:25You make loads of cheat's puff pastry or full puff pastry
0:34:25 > 0:34:27if you wish, and just leave it in the freezer.
0:34:27 > 0:34:29I've got some water in there.
0:34:29 > 0:34:32A little bit in to start with, and get it mixing around with my hand.
0:34:34 > 0:34:36Start rubbing it in, pushing it into the flour.
0:34:36 > 0:34:38It takes a little bit more.
0:34:38 > 0:34:40That might be about it.
0:34:40 > 0:34:46Fold it from the outside in, push it in and turn it over.
0:34:46 > 0:34:48Push it in again with your knuckles.
0:34:50 > 0:34:52And there's the pastry.
0:34:52 > 0:34:57So, I'm just going to push this down, just work it a little bit.
0:34:58 > 0:35:00Then roll the pastry into a rectangle
0:35:00 > 0:35:03and coarsely grate chilled butter onto the pastry.
0:35:05 > 0:35:09And then fold it over and then again, like an envelope.
0:35:09 > 0:35:13What we need to do is roll that out again very quickly.
0:35:13 > 0:35:17So get your dough, roll it out the same size again.
0:35:19 > 0:35:21Get the other half of the butter.
0:35:21 > 0:35:24I'm just going to spread that out across the top.
0:35:26 > 0:35:29Fold it over halfway,
0:35:29 > 0:35:31and then lift it over to the top again.
0:35:31 > 0:35:35Now, that is nice and neat, it's got two layers of butter in it.
0:35:35 > 0:35:37Thank you, Mary.
0:35:38 > 0:35:41Wrap that up,
0:35:41 > 0:35:44and then we need to chill that down for a good hour
0:35:44 > 0:35:46before we use it and it'll be good to go.
0:35:51 > 0:35:55- Now, what we need to do is roll this out.- Right.- Put the lid on.
0:35:55 > 0:35:56Right.
0:35:57 > 0:35:59Cut the pastry into two pieces.
0:35:59 > 0:36:01There's plenty for there.
0:36:01 > 0:36:04One for the pie lid and one for the decorations.
0:36:04 > 0:36:09I'm just going to cut out the middle, which is a snowflake.
0:36:11 > 0:36:15Then cut out a small star shape from the middle of the lid section.
0:36:16 > 0:36:20I've got to prize that over the bird, so lift that up...
0:36:23 > 0:36:25Cut round the rim.
0:36:28 > 0:36:29Neaten it off.
0:36:29 > 0:36:31Give you this little star cutter,
0:36:31 > 0:36:33can you just cut a few stars in there, for me?
0:36:33 > 0:36:37- How many do you want?- About 20.
0:36:37 > 0:36:40- OK. I'm doing it as quickly as I can.- OK.
0:36:40 > 0:36:44I'm just crimping this around the outside,
0:36:44 > 0:36:46just to give it a nice, neat pattern.
0:36:46 > 0:36:49I'm going to try and cut a hole in the middle of here,
0:36:49 > 0:36:52which I'm going to put over the bird.
0:36:55 > 0:36:58I'm just going to spread this snowflake over the top.
0:36:59 > 0:37:02It just makes a neater pattern on the top.
0:37:02 > 0:37:05Now brush the pastry with egg wash.
0:37:05 > 0:37:07How many of those little stars have you got, Mary?
0:37:07 > 0:37:09- 16...18...23.- That's lovely.
0:37:09 > 0:37:13What I'll start doing is placing these basically
0:37:13 > 0:37:17round the outside, just to form a nice pattern around the outside.
0:37:17 > 0:37:20- It does look very Christmassy already.- I think it does, yes.
0:37:20 > 0:37:24I'm just going to get a little bit of egg wash again,
0:37:24 > 0:37:26- little dollop on them. - It looks good.
0:37:28 > 0:37:33Bake the pie for 35 to 40 minutes at 180 degrees in a fan assisted oven.
0:37:37 > 0:37:39- Can you smell that? - I can, I can't wait.
0:37:41 > 0:37:45Oh, I love the shine on that. It looks amazing, doesn't it?
0:37:45 > 0:37:46That is going to be perfect to eat.
0:37:46 > 0:37:49We'll just leave it to go off hot, just a little bit cooler
0:37:49 > 0:37:51and we'll have that to eat.
0:37:59 > 0:38:01What do you reckon, Mary? It's ready to eat.
0:38:01 > 0:38:03I can't wait for you to get inside.
0:38:03 > 0:38:07You see, you're cutting through that beautiful, buttery pastry.
0:38:08 > 0:38:10Oh, I like that. Lots of sauce.
0:38:10 > 0:38:15- I'll give you more filling. - Yes. Wow.- Look at that.
0:38:15 > 0:38:17Oh, I can smell the tarragon.
0:38:17 > 0:38:19Have a go at that, Mary, tell us what do you think.
0:38:19 > 0:38:22Don't worry, I don't need any encouragement.
0:38:26 > 0:38:28Mm.
0:38:29 > 0:38:32The ham and turkey have softened up in that sauce.
0:38:32 > 0:38:34It is a self-saucing pie.
0:38:34 > 0:38:36You've got a beautiful crispy top,
0:38:36 > 0:38:38and married up with that sauce that's in there.
0:38:38 > 0:38:40It is absolutely scrumptious.
0:38:40 > 0:38:43It's real, proper, comfort food, don't you think?
0:38:43 > 0:38:47I think it's the best way of using up that leftover turkey and ham.
0:38:47 > 0:38:49A very exciting way too.
0:38:51 > 0:38:54From deliciously savoury to sweet and stunning,
0:38:54 > 0:38:56Mary makes a rosace a l'orange.
0:38:58 > 0:39:02Featuring Genoese sponge and creme legere, it's decorated
0:39:02 > 0:39:06with delicate orange slices to resemble a stained-glass window.
0:39:07 > 0:39:11I have got something rather spectacular now. Rosace a l'orange.
0:39:11 > 0:39:15It's a French classic, you'd find it in a patisserie
0:39:15 > 0:39:17and it's great for Christmas.
0:39:17 > 0:39:19To start we need a nice orange.
0:39:19 > 0:39:23There we are. And it needs to be in very thin slices,
0:39:23 > 0:39:26about 3mm, and you've got a mandolin there.
0:39:26 > 0:39:30Use the guard, part of our kit at college was to have a mandolin
0:39:30 > 0:39:33and we could do fine chipped potatoes on it,
0:39:33 > 0:39:36we could do julienne, we could do all sorts. And if you haven't got
0:39:36 > 0:39:41a mandolin like this, just very thin slices with a sharp knife.
0:39:41 > 0:39:43- There you go, is that all right, Bez?- That looks very good.
0:39:43 > 0:39:46And we can use all those odd bits too.
0:39:46 > 0:39:50Next, combine sugar and water over heat to create a sugar syrup.
0:39:50 > 0:39:54Now, it's absolutely clear and I'm going to add the oranges,
0:39:54 > 0:39:58though it's just a matter of a gentle cooking them until
0:39:58 > 0:40:03they've got that lovely shine and they're tender, so on with the lid.
0:40:03 > 0:40:06Then simmer the oranges in the syrup for two hours.
0:40:07 > 0:40:12So, to the creme patissiere, I'm taking 600ml of milk,
0:40:12 > 0:40:16and this is full cream milk. If you haven't got full cream milk
0:40:16 > 0:40:18you can always add a bit of cream to it.
0:40:18 > 0:40:21Then I am going to add a little vanilla paste to that.
0:40:23 > 0:40:25Next crack four eggs into a bowl.
0:40:25 > 0:40:27Gosh, they're lovely yellowy eggs.
0:40:27 > 0:40:29Aren't they?
0:40:30 > 0:40:35Then add 100g caster sugar, 60g plain flour and whisk it all together.
0:40:37 > 0:40:40I'm letting the milk come to just under boiling.
0:40:40 > 0:40:42I'll keep on stirring this.
0:40:45 > 0:40:46That's it.
0:40:48 > 0:40:50- You want that back in the pan? - Back in the pan.
0:40:52 > 0:40:54That's it.
0:40:56 > 0:41:00Then back on the heat and stir all the time.
0:41:02 > 0:41:04It doesn't matter even if you get lumps at any stage during this
0:41:04 > 0:41:07- cos you can whisk it out anyway. - You can.
0:41:07 > 0:41:09And it's lovely and thick now.
0:41:09 > 0:41:12I want to make quite sure that it's having a good bubble,
0:41:12 > 0:41:14then it will need a good whisk.
0:41:14 > 0:41:18As it gets cold, it sets, so if you give that a bit of a beat.
0:41:22 > 0:41:26Some people at this stage put it into a mixer,
0:41:26 > 0:41:29but there's no need to, I've got Paul Hollywood.
0:41:31 > 0:41:36Now, into a bowl, and that's got to get stone-cold.
0:41:37 > 0:41:39That is a straight creme patissiere.
0:41:39 > 0:41:44- There's a bit left in that bowl, come on.- Mary!- Waste not want not.
0:41:44 > 0:41:47- That's it. There's quite a bit left in there too!- All right!
0:41:47 > 0:41:50That was mine for later.
0:41:50 > 0:41:52That's it.
0:41:52 > 0:41:55Cover the creme patissiere and leave it to cool.
0:41:55 > 0:41:57Now it's time for the Genoese.
0:41:57 > 0:42:01So, if we can start off with four large eggs.
0:42:02 > 0:42:05Then add 100g caster sugar and whisk to combine.
0:42:08 > 0:42:10You can see the impression
0:42:10 > 0:42:14and if I wrote M on the top, it would quickly sink in.
0:42:14 > 0:42:16I don't want it too firm.
0:42:16 > 0:42:19Then I'm going to sieve half the flour in.
0:42:20 > 0:42:24Gradually fold in 50g melted, cooled butter.
0:42:25 > 0:42:29So that's half the butter in.
0:42:29 > 0:42:31And then the rest of the flour.
0:42:33 > 0:42:36Some recipes say add it all at once.
0:42:36 > 0:42:38It's just an extra precaution
0:42:38 > 0:42:42cos if you over mix it or you put the butter in too quickly,
0:42:42 > 0:42:45it will go runny and you won't get the same rise,
0:42:45 > 0:42:49so as I fold in that, in goes the butter.
0:42:49 > 0:42:51That's it.
0:42:51 > 0:42:56Gently pour the mixture into a greased and lined 23 centimetre tin
0:42:56 > 0:43:01and bake it for 25 to 30 minutes at 160 degrees in a fan assisted oven.
0:43:03 > 0:43:06Once baked, the sponge should be golden brown
0:43:06 > 0:43:08and coming away from the sides of the tin.
0:43:08 > 0:43:13This Genoese sponge has come out of the oven, it's a beautiful colour.
0:43:13 > 0:43:17So, the oranges, they have been totally cooled
0:43:17 > 0:43:19and we've drained them from all that syrup.
0:43:19 > 0:43:22They've got that lovely shine to them.
0:43:22 > 0:43:27Then add orange liqueur to the syrup from the drained orange slices.
0:43:27 > 0:43:31- It's very tempting, you know.- Go on, have a swig, I know you're dying to.
0:43:31 > 0:43:33I might a little bit later.
0:43:34 > 0:43:38- Now it's down to business of assembling the whole thing.- OK.
0:43:38 > 0:43:41Can you cut that very carefully in half,
0:43:41 > 0:43:43cos you're good at that sort of thing.
0:43:46 > 0:43:48You...
0:43:48 > 0:43:50It's pretty difficult not to interfere.
0:43:50 > 0:43:52Go on, I know you're doing it really well.
0:43:52 > 0:43:54What were you going to say?
0:43:54 > 0:43:57No, it's just that I'm always down like that to see
0:43:57 > 0:44:00and obviously you've got eyes in your hips.
0:44:01 > 0:44:04- I've got eyes in my hips. - About that level.
0:44:04 > 0:44:07Now we're going to cut a circle out of that to put
0:44:07 > 0:44:10on top of the oranges in a minute.
0:44:10 > 0:44:12It needs to be about 15 centimetres.
0:44:12 > 0:44:16There's a bowl there to give you as a guide. And any trimmings,
0:44:16 > 0:44:21you can either eat or use in trifle or something like that.
0:44:21 > 0:44:25Then line a 23 centimetre bowl with a double layer of plastic wrap.
0:44:25 > 0:44:28Then I'm going to put these orange slices.
0:44:28 > 0:44:30Now, they're beautifully tender and you have got to be
0:44:30 > 0:44:33really, really delicate, so I'm picking that up
0:44:33 > 0:44:36and putting it absolutely in the middle there.
0:44:36 > 0:44:40Then I'm going to put the others around the outside.
0:44:40 > 0:44:44Carefully lift and put around the side.
0:44:44 > 0:44:47This, of course, when you turn it out, will be the top of the cake.
0:44:50 > 0:44:52Then you've got to fill in those holes,
0:44:52 > 0:44:55and so we need a quarter in each one.
0:44:56 > 0:45:01Add whipped cream to the cooled creme patissiere to make creme legere
0:45:01 > 0:45:03and pour half of it into the bowl.
0:45:03 > 0:45:08It wants to just come to the top of the orange rind.
0:45:08 > 0:45:10OK? Which we've done.
0:45:10 > 0:45:14Lift that in. Plonk it on top.
0:45:16 > 0:45:18These are the odd bits of the end of the orange,
0:45:18 > 0:45:22and it would be nice to put them in with this creme legere
0:45:22 > 0:45:24and it'll give a different layer.
0:45:24 > 0:45:28So, it can go straight in here and we've got this boozy syrup here...
0:45:28 > 0:45:32- Yeah.- ..and I am going to brush the top. Lovely.
0:45:32 > 0:45:36Then we put this in the next layer.
0:45:36 > 0:45:40Can you tip it in and I'll hold the bowl steady? Right on top.
0:45:40 > 0:45:43Place the second half of the sponge on top...
0:45:43 > 0:45:46Edge it in. Press that all the way round.
0:45:46 > 0:45:48..and drizzle with the boozy orange syrup.
0:45:50 > 0:45:52Pop that on the top like that
0:45:52 > 0:45:56and then take a loose-bottomed cake tin and put that on the top.
0:45:56 > 0:45:59And a gentle, gentle press down.
0:45:59 > 0:46:01And you leave that overnight in the fridge
0:46:01 > 0:46:06and then all the glory comes the next day when you turn it out.
0:46:09 > 0:46:11Ta-da, ta-da!
0:46:11 > 0:46:14So, what we've got to do is take that
0:46:14 > 0:46:18and then peel off the paper, which should come up in one fell swoop.
0:46:20 > 0:46:23Like that. Put that over the top.
0:46:23 > 0:46:25That's it. Over we go.
0:46:27 > 0:46:30And then what you do is keep hold of the paper.
0:46:30 > 0:46:33You see if it'll come off. A little prayer.
0:46:35 > 0:46:36- OK.- It's coming.
0:46:36 > 0:46:39Yes, it's off, it's off, it's off, it's off.
0:46:44 > 0:46:46Then brush the top with the remaining syrup.
0:46:48 > 0:46:54- And there it is, a real touch of France.- Merci, Madame.
0:47:02 > 0:47:06An elegant and irresistible dessert for your Christmas table.
0:47:09 > 0:47:13Rosace a l'orange, a touch of France. What do you think?
0:47:13 > 0:47:14I think it looks amazing.
0:47:14 > 0:47:17I'm dying to see what those oranges taste like inside that legere.
0:47:17 > 0:47:20The whole thing looks beautiful.
0:47:23 > 0:47:27- Pop it there. Shall we not share it in between us?- We could try.
0:47:27 > 0:47:29Cos that's far too much for me.
0:47:29 > 0:47:32Have a go. I want to have a nice piece of that orange.
0:47:32 > 0:47:33Right through.
0:47:41 > 0:47:45It's not very often I'm speechless, is it? But, wow, it's good.
0:47:45 > 0:47:46That's lovely.
0:47:46 > 0:47:50The orange liqueur really gives it a lovely kick as well,
0:47:50 > 0:47:52with the creaminess and the silkiness.
0:47:52 > 0:47:54It's gorgeous, it's really refreshing actually.
0:47:54 > 0:47:57I thought it might be a bit heavy, but it's not.
0:47:57 > 0:48:00- I think it's delicious. - That's gorgeous, that.
0:48:00 > 0:48:01Refreshing.
0:48:01 > 0:48:04- That's spot-on, that, Mary. - For me, that's a winner.
0:48:04 > 0:48:07That's a proper Christmas bake, that.
0:48:09 > 0:48:13A proper Italian Christmas bake is the pandoro.
0:48:14 > 0:48:17Originating in Verona and baked in a star shaped mould,
0:48:17 > 0:48:23it's based upon a regional yeast-leavened enriched bread.
0:48:23 > 0:48:26The definitive date of the modern pandoro is
0:48:26 > 0:48:31Tuesday, 14th October 1894, when Mr Domenico Menegatti,
0:48:31 > 0:48:36a baker of Verona put together this wonderful cake
0:48:36 > 0:48:39and patented it and it's the pandoro that we know today.
0:48:39 > 0:48:43While the pandoro was winning over stomachs in Verona,
0:48:43 > 0:48:46it was the panettone that the Milanese couldn't get enough of.
0:48:46 > 0:48:49The panettone have a combination of flavour.
0:48:49 > 0:48:55It makes by the candied fruit inside, the raisin and the vanilla.
0:48:55 > 0:48:59Its mushroom shape can be traced back to 1920 when a Milanese baker
0:48:59 > 0:49:04bound the tin, forcing the dough upwards rather than outwards.
0:49:04 > 0:49:08It's very rich in butter so you need to let it rest upside down
0:49:08 > 0:49:12because you need to cool down the butter,
0:49:12 > 0:49:15that it gives to panettone the right strength to stay up.
0:49:15 > 0:49:20So, the Italians now have two Christmas cakes to choose between.
0:49:20 > 0:49:25Panettone or pandoro, it's the eternal Christmas dilemma, you know,
0:49:25 > 0:49:29half the family likes panettone, half the family likes pandoro.
0:49:29 > 0:49:32There are rows, there are arguments, there are discussions.
0:49:32 > 0:49:35I think the panettone is better from the pandoro.
0:49:35 > 0:49:38If I have to choose I choose the pandoro.
0:49:38 > 0:49:41When I was a child you know I couldn't really say
0:49:41 > 0:49:44what I wanted so now I'm over 18, it's pandoro.
0:49:45 > 0:49:49The Italians may not be able to agree on a favourite but Paul has clearly
0:49:49 > 0:49:53made up his mind about which one he's going to bake this Christmas.
0:49:55 > 0:49:58Right, Mary, I'm going to make a pandoro.
0:49:58 > 0:50:00Now, are you pandoro or panettone?
0:50:00 > 0:50:02Definitely I want pandoro...
0:50:02 > 0:50:04Say it again, pandoro.
0:50:05 > 0:50:09Paul's sumptuous pandoro, flecked with citrus zest
0:50:09 > 0:50:13and sprinkled with icing sugar is an impressive Christmas centrepiece.
0:50:13 > 0:50:15I'll show you how to make it.
0:50:15 > 0:50:18Could you weigh me up 450g of flour, please?
0:50:18 > 0:50:23This is actually, I suppose it's a hybrid between a cake and a bread.
0:50:23 > 0:50:25It takes a long time to prove.
0:50:25 > 0:50:26That means that it's very rich,
0:50:26 > 0:50:29it's got a lot of fat in and sugar which slows it down, doesn't it?
0:50:29 > 0:50:32It will. An enriched dough tends to be a bit slower proving
0:50:32 > 0:50:35and this is certainly the case with this one as well.
0:50:35 > 0:50:39Then add salt, sugar, yeast and butter to the flour.
0:50:39 > 0:50:43- Now I'll add the zest straight in.- Right.
0:50:43 > 0:50:47Because this is enriched and it's golden, we need a rich yolk.
0:50:47 > 0:50:51Now, you get that from a hen's egg, such as a Bedford Brown.
0:50:51 > 0:50:54So, what I need is two whole eggs in there and two of the yolks
0:50:54 > 0:50:58as well, now this makes it really rich in colour, you know?
0:50:58 > 0:51:00If you haven't got these rich yoke eggs,
0:51:00 > 0:51:02you can use a conventional egg.
0:51:02 > 0:51:06It's just that your actual bread won't be as golden as it should be.
0:51:06 > 0:51:08But it will work just as well.
0:51:08 > 0:51:11What I need in there now is two teaspoons of vanilla paste.
0:51:12 > 0:51:16Thank you very much. Now, I'm going to do this in a mixer.
0:51:17 > 0:51:20I've got a dough hook in there.
0:51:28 > 0:51:29Start this up.
0:51:31 > 0:51:34Then add 100ml of warm milk.
0:51:35 > 0:51:39If the milk looks as though it's got a tinge of brown in it,
0:51:39 > 0:51:42I just rinsed the spoon in it that had the vanilla,
0:51:42 > 0:51:46- to make sure it all went in. - It saves on the washing-up, Mary.
0:51:47 > 0:51:50Mix the dough until it's just starting to come together.
0:51:54 > 0:51:56Let's have a quick look at this, Mary.
0:51:58 > 0:52:00Now, look, this is the important bit.
0:52:00 > 0:52:02You see in there, the light coming through there,
0:52:02 > 0:52:05where it is beginning to break, and now it is splitting, see?
0:52:05 > 0:52:08- You see where it's fallen away? - You have a positive window.
0:52:08 > 0:52:12Yes, we want that to hold on the blade, we don't want that to split,
0:52:12 > 0:52:15so the more that you mix it the more the grip is held
0:52:15 > 0:52:18and then it begins to stretch, and that's what I am looking for.
0:52:18 > 0:52:22It's not like a cake mix. A cake mix would break quite readily.
0:52:26 > 0:52:27Right.
0:52:31 > 0:52:33Excuse me, Mary.
0:52:33 > 0:52:34A little bit of flour on the bench.
0:52:39 > 0:52:41Now, that is glossy.
0:52:41 > 0:52:45- Now, as you say, it's clinging to the dough hook.- It is.
0:52:45 > 0:52:47Let's have a look.
0:52:47 > 0:52:49Now I'll bring this out.
0:52:49 > 0:52:53The other thing you can do when you're bringing this out is actually
0:52:53 > 0:52:57use olive oil on your hands and that stops it from sticking too much.
0:52:57 > 0:52:59That's what you sometimes put on the work surface, don't you?
0:52:59 > 0:53:03- Yes.- When you don't want extra flour in it. I'll take that away.
0:53:03 > 0:53:05Thank you.
0:53:10 > 0:53:13You have to be quick and a little bit of flour.
0:53:18 > 0:53:22It's warm, it's been mixing in there a while.
0:53:22 > 0:53:25And actually the more that you work it, if you leave to rest
0:53:25 > 0:53:29on a bench, it'll stick, so you have to keep this sort of thing moving.
0:53:33 > 0:53:37Now cover the dough and leave it to prove until doubled in size.
0:53:41 > 0:53:44Now, there you have it, Mary, it's got a bit of air in it.
0:53:44 > 0:53:45Still a bit sticky,
0:53:45 > 0:53:49which it will be, and this is the mould we're going to make it in.
0:53:49 > 0:53:52Now, inside here I've brushed it with some butter so it's good to go.
0:53:52 > 0:53:57Leave that to one side for the minute, drag out my mixture.
0:53:57 > 0:53:59You can see it's very different.
0:53:59 > 0:54:01It's lighter, it holds together
0:54:01 > 0:54:04and you can see it's stretching beautifully as well.
0:54:04 > 0:54:06Now what we need to do is get that into that
0:54:06 > 0:54:08so we need to knock the air out of it.
0:54:13 > 0:54:16Now, you can see all the gloss is actually coming from the butter.
0:54:16 > 0:54:19Once you've got it in a little bit of flour, you're going to try
0:54:19 > 0:54:21and make it into a cone shape, domed at the top,
0:54:21 > 0:54:24just run around in your hand, get your mould ready.
0:54:24 > 0:54:27So you end up with a little cone at the bottom,
0:54:27 > 0:54:30and then drop it in there.
0:54:30 > 0:54:32Push that down, make sure it's covered.
0:54:34 > 0:54:38Then prove the dough again until it rises to the top of the tin.
0:54:44 > 0:54:45Right, Mary.
0:54:46 > 0:54:49There you have it. See how light that is.
0:54:49 > 0:54:51It's just stuck its head up above the parapet there.
0:54:51 > 0:54:55That's going to go in the oven at 180 fan for about 30 minutes,
0:54:55 > 0:54:5835 minutes. This has got rich eggs in it.
0:54:58 > 0:55:01This has got sugar in it, this has got butter in it.
0:55:01 > 0:55:04Any one of those factors will make that colour very, very strongly,
0:55:04 > 0:55:07very, very quickly, so don't panic.
0:55:07 > 0:55:10The top is immaterial which you'll find out later.
0:55:13 > 0:55:15Once the pandoro is baked,
0:55:15 > 0:55:18leave it to cool for five minutes in the tin, then on a wire rack.
0:55:22 > 0:55:24So, there it is, Mary.
0:55:24 > 0:55:26Out of the oven and cool. You see how rich that colour is,
0:55:26 > 0:55:30how dark that is? What I want to do is trim this down a little bit.
0:55:30 > 0:55:32You don't waste it, you can use it as anything.
0:55:32 > 0:55:35It smells like brioche to me.
0:55:35 > 0:55:41It does, it's got a huge whiff of that, for sure. Can you smell.
0:55:41 > 0:55:44- Oh, it smells of Christmas.- It does.
0:55:46 > 0:55:48It really works, you know?
0:55:48 > 0:55:50What I've done is trimmed off the top to make a nice base,
0:55:50 > 0:55:53then I'm going to take off another layer.
0:55:58 > 0:56:02- Right. So that is... A Christmas star.- Mm-hmm.
0:56:03 > 0:56:06Then, continue to slice and layer the pandoro.
0:56:08 > 0:56:10So put another layer there.
0:56:10 > 0:56:16Then finally we've got this to go on the top.
0:56:16 > 0:56:18So you end up with something that resembles
0:56:18 > 0:56:19a little bit of a Christmas tree,
0:56:19 > 0:56:22but this is a pandoro and this is how they present the pandoro.
0:56:22 > 0:56:25- But there's one last thing we've got to do.- What's that?
0:56:25 > 0:56:30A stencil, and the whole idea now is to represent the Italian Alps,
0:56:30 > 0:56:32the snow.
0:56:32 > 0:56:34So you start at the top.
0:56:34 > 0:56:37Loads and loads of icing sugar.
0:56:37 > 0:56:40- Is that a reindeer? - It is a reindeer.
0:56:41 > 0:56:44You can buy a stencil or make your own
0:56:44 > 0:56:46if you're feeling inspired this Christmas.
0:56:46 > 0:56:47Lift that off.
0:56:49 > 0:56:51- There you have. - Isn't that splendid?
0:56:52 > 0:56:54Well, there you have it, Mary. The pandoro.
0:56:54 > 0:56:56Well, that's a first for me
0:56:56 > 0:57:00and I think it looks absolute stunning and so different.
0:57:00 > 0:57:03It's going to taste gorgeous.
0:57:15 > 0:57:17Shall we celebrate a little bit of an Italian Christmas
0:57:17 > 0:57:21with the pandoro. Now, you've never had this before, have you?
0:57:21 > 0:57:24I certainly haven't and I think it's so original and really different.
0:57:24 > 0:57:27What you've got to do is just break a piece off.
0:57:27 > 0:57:30It would be a shame to waste the stag on the top.
0:57:34 > 0:57:36It's really tasty. The crumb.
0:57:37 > 0:57:41Eaten any time during Christmas, but something to dip in and out of.
0:57:41 > 0:57:45It's a marriage between brioche and Madeira cake,
0:57:45 > 0:57:48- that's why I'm liking it. - I think it's lovely.
0:57:48 > 0:57:51I mean, it rivals panettone in a very different way.
0:57:51 > 0:57:54But the overall look, making it look like a Christmas tree,
0:57:54 > 0:57:56I think is quite special.
0:57:56 > 0:58:00So what do you think, Mary? Pandoro or panettone?
0:58:00 > 0:58:02Having tasted that, pandoro.
0:58:02 > 0:58:04I think you're probably right,
0:58:04 > 0:58:06I think it's unique and tastes fantastic.
0:58:10 > 0:58:13If you fancy making any of Mary and Paul's Christmas recipes,
0:58:13 > 0:58:15you can find them at...
0:58:21 > 0:58:23- We should do a bit of a celebration. - We should.
0:58:23 > 0:58:26- Happy Christmas.- Happy Christmas.
0:58:27 > 0:58:30- Happy Christmas. - Happy Christmas, Mary.