0:00:02 > 0:00:04For ten weeks this summer,
0:00:04 > 0:00:0812 of Britain's best amateur bakers battled it out in the Bake Off tent.
0:00:10 > 0:00:12For the first time, they faced sugar-free baking...
0:00:12 > 0:00:14I've got the fear.
0:00:16 > 0:00:17Cake fear.
0:00:17 > 0:00:19..Victorian-era classics...
0:00:19 > 0:00:22I think I filled it too much, it's quite crammed.
0:00:24 > 0:00:26..an obscure Cypriot delicacy.
0:00:26 > 0:00:30Not in a million years have I heard of this recipe, at all.
0:00:30 > 0:00:33Decisions, decisions, all of them wrong!
0:00:33 > 0:00:37And as the stakes got higher, the challenges got tougher.
0:00:37 > 0:00:39How do I get you from there to there?
0:00:39 > 0:00:41Aargh! You've twisted it!
0:00:42 > 0:00:45But even a few wobbles didn't stop the bakers
0:00:45 > 0:00:49as they fought to impress judges Mary Berry and Paul Hollywood.
0:00:49 > 0:00:51That's fantastic, really well done.
0:00:51 > 0:00:52Cool!
0:00:52 > 0:00:56On the whole, I think they've been the best bakers we've had.
0:00:56 > 0:01:01But now it's Mary and Paul's turn to step into the Bake Off tent and share their knowledge with you.
0:01:01 > 0:01:07Showing you step by step how to make each one of their favourite bakes perfectly.
0:01:07 > 0:01:10Get your cup of tea ready, sit in your comfy armchair
0:01:10 > 0:01:13and watch what Mary and I are going to create.
0:01:13 > 0:01:14Coming up...
0:01:14 > 0:01:18Mary makes a delicious guilt-free carrot cake,
0:01:18 > 0:01:21perfect when one slice just isn't enough.
0:01:21 > 0:01:24Followed by an indulgent apricot frangipane tart.
0:01:26 > 0:01:29Paul creates flaounes, a classic Cypriot pastry.
0:01:30 > 0:01:33Then revisits the Victorian era with a raised game pie.
0:01:34 > 0:01:39And then finally creates a show-stopping lime and passion fruit charlotte russe.
0:02:01 > 0:02:05Every week, Mary and Paul asked the bakers to complete three challenges.
0:02:05 > 0:02:07And each week there is a theme.
0:02:07 > 0:02:09But as the bakers hit the halfway mark,
0:02:09 > 0:02:14the theme was a little different - alternative ingredients.
0:02:14 > 0:02:15Morning, bakers.
0:02:15 > 0:02:20Now for your signature bake, Paul and Mary would like you to bake a cake.
0:02:20 > 0:02:22But you can't use sugar.
0:02:22 > 0:02:25You can use honey, fruit but nothing that comes from a bag.
0:02:25 > 0:02:29It can be any shape, size or flavour that you desire.
0:02:29 > 0:02:33- Two and a half hours on the bake. - On your marks...- Get set, bake!
0:02:34 > 0:02:37I think we're looking for something that's as close to a regular cake
0:02:37 > 0:02:41as possible, it's just a bit harder!
0:02:41 > 0:02:45I have made sugar-free cakes before, so I feel OK with the sugar-free...
0:02:45 > 0:02:46Yeah.
0:02:46 > 0:02:48Dare I say it!
0:02:50 > 0:02:53Mary's sugar-free carrot cake made with agave and maple syrup
0:02:53 > 0:02:56is the perfect alternative to the classic
0:02:56 > 0:02:57and every bit as delicious.
0:03:01 > 0:03:05Paul, carrot cake. This time, a sugar-free carrot cake.
0:03:05 > 0:03:07This was an interesting challenge we set them.
0:03:07 > 0:03:10It was interesting to see what flavours they were going to introduce.
0:03:10 > 0:03:13Obviously they needed natural sweetness.
0:03:13 > 0:03:17You've gone down the carrot cake route - I think it's a very wise choice.
0:03:17 > 0:03:20It's naturally quite sweet as well and it packs a punch.
0:03:20 > 0:03:23The sweetener I'm using is agave syrup.
0:03:23 > 0:03:27It's a little bit like aloe vera, you know, that plant.
0:03:27 > 0:03:29Inside, it has a lovely sweetness.
0:03:29 > 0:03:32Great for tanning yourself, aloe vera. Not that I'd know.
0:03:32 > 0:03:36Is it? I think you've used a bit of it, come on! Let's get on with it.
0:03:36 > 0:03:40So to start with, I'm going to have 200ml of vegetable oil,
0:03:40 > 0:03:46and then if you put the agave syrup in there, and you need 175mls.
0:03:50 > 0:03:53OK. And then we need three eggs.
0:03:57 > 0:03:59Then I'm going to add 400g of carrots
0:03:59 > 0:04:02and they want to be grated on a fairly coarse grater.
0:04:02 > 0:04:04OK.
0:04:04 > 0:04:05And that's it.
0:04:05 > 0:04:09Once the carrots are grated, add to the eggs.
0:04:09 > 0:04:11- There you go.- Perfect.
0:04:11 > 0:04:13Spot on.
0:04:13 > 0:04:16Then add agave syrup and vegetable oil and mix.
0:04:18 > 0:04:21That's just perfect.
0:04:21 > 0:04:24Right, I'll put that to one side and start the dry ingredients,
0:04:24 > 0:04:28275g of self-raising flour.
0:04:31 > 0:04:32That's it.
0:04:32 > 0:04:36Then measure out two level teaspoons of baking powder
0:04:36 > 0:04:38and add to the self-raising flour.
0:04:38 > 0:04:41And the reason why we're adding more baking powder is
0:04:41 > 0:04:43because this is a pretty wet mixture
0:04:43 > 0:04:47and it's heavy with carrots so it'll give it that extra lift.
0:04:47 > 0:04:53To the self-raising flour and baking powder, add one teaspoon of cinnamon.
0:04:53 > 0:04:56And one teaspoon of mixed spice.
0:04:56 > 0:04:59Thoroughly mix the flour and spices.
0:04:59 > 0:05:01Then add 150g of walnut pieces
0:05:01 > 0:05:05and 150g of sultanas,
0:05:05 > 0:05:09then into the mix, grate the zest of an orange.
0:05:09 > 0:05:11- It's a whopper, this.- It's huge.
0:05:15 > 0:05:21Thank you very much. So in go the dry ingredients, on top.
0:05:23 > 0:05:26I'm going to put it in the mixer to whizz round
0:05:26 > 0:05:28just until it's all mixed.
0:05:37 > 0:05:38There we are.
0:05:38 > 0:05:43So if you just watch that in, it's really like a fairly runny batter.
0:05:43 > 0:05:48And these will be going in the oven at 160 fan,
0:05:48 > 0:05:52so into the oven on the same shelf.
0:05:53 > 0:05:57Using natural sugars gives the cake a darker colour when baked.
0:05:59 > 0:06:03This means that predicting when the cake is baked is notoriously tricky.
0:06:03 > 0:06:06I can't tell whether it's burning or if it's just...
0:06:06 > 0:06:09Hopefully it's not burning, it's just the molasses.
0:06:09 > 0:06:10Bit longer.
0:06:12 > 0:06:13Definitely not.
0:06:13 > 0:06:16I've got the fear.
0:06:16 > 0:06:17Cake fear.
0:06:18 > 0:06:20I'm not taking my eye off the ball! Not on this!
0:06:24 > 0:06:25To avoid burning,
0:06:25 > 0:06:29the cakes should be covered in foil for the last ten minutes of the bake.
0:06:30 > 0:06:34There we are. These took just about 40 minutes.
0:06:34 > 0:06:37Leave the cakes to cool in the tin for five minutes
0:06:37 > 0:06:39then transfer to a wire rack.
0:06:41 > 0:06:46And then I want to leave those until they're absolutely stone cold.
0:06:46 > 0:06:47But on to the icing.
0:06:47 > 0:06:51First of all I'm going to cream the butter, so we'll have the butter first.
0:06:51 > 0:06:54- How much butter, Mary?- 50g.
0:07:00 > 0:07:01And while that's just starting off,
0:07:01 > 0:07:06can you do 400g of full fat cream cheese?
0:07:14 > 0:07:15That's fine.
0:07:15 > 0:07:19In goes the cream cheese and it really must be full fat,
0:07:19 > 0:07:23otherwise what happens when you add the maple syrup, which is
0:07:23 > 0:07:26- going to be the sweetener, it'll all go runny.- OK.
0:07:26 > 0:07:28In it goes.
0:07:31 > 0:07:32And that's it.
0:07:32 > 0:07:37So I'm mixing that first and then lastly, I will add the maple syrup.
0:07:40 > 0:07:44Beat the butter and cream cheese until smooth.
0:07:44 > 0:07:46Then add one tablespoon of maple syrup.
0:07:46 > 0:07:48So let's just turn that on.
0:07:48 > 0:07:50And beat until combined.
0:07:54 > 0:07:55That's mixed.
0:07:57 > 0:07:59So there we have it.
0:08:00 > 0:08:03Now, just assemble the whole thing together.
0:08:03 > 0:08:05Can you find me a cake stand? There's one at the end.
0:08:05 > 0:08:06That's right.
0:08:07 > 0:08:12They are very moist so be very careful when you start off.
0:08:12 > 0:08:13That's it.
0:08:15 > 0:08:18I've only added a tablespoonful of that maple syrup,
0:08:18 > 0:08:22I think it's quite nice not to have it too sweet in the icing.
0:08:26 > 0:08:27That's it there.
0:08:29 > 0:08:31Then we'll put the cake on top.
0:08:35 > 0:08:37It gives you quite a good height, doesn't it?
0:08:37 > 0:08:39Yeah, it does.
0:08:39 > 0:08:42Spread the cream cheese frosting onto the top layer.
0:08:42 > 0:08:45It's a lovely consistency.
0:08:45 > 0:08:48And finish with a palette knife.
0:08:48 > 0:08:49There we are.
0:08:49 > 0:08:53Pipe the remaining frosting on to the cake.
0:08:53 > 0:08:55And decorate with rosettes.
0:08:58 > 0:09:01There we are. Now a few walnuts on the top.
0:09:05 > 0:09:06That's just lovely.
0:09:07 > 0:09:11And a dusting of cinnamon to remind people that's one of the flavours.
0:09:11 > 0:09:13Absolutely.
0:09:15 > 0:09:19And there you have it. A carrot cake, using natural sugars.
0:09:19 > 0:09:22Lovely. I'll get the kettle on.
0:09:27 > 0:09:30I'm dying to taste it, actually. I'm just in the mood.
0:09:30 > 0:09:31Right.
0:09:34 > 0:09:36Look at that!
0:09:36 > 0:09:38It does... Wait a minute, come on.
0:09:38 > 0:09:39Uhhh... Uhhh!
0:09:42 > 0:09:45Well, that looks well risen, doesn't it?
0:09:45 > 0:09:48Looks well baked, Mary, lovely colour.
0:09:48 > 0:09:53We expect it to be very moist as carrot makes a moist cake.
0:10:00 > 0:10:03That...is...delicious.
0:10:03 > 0:10:07You would never know that that has no sugar in it at all.
0:10:07 > 0:10:09That's delicious.
0:10:09 > 0:10:10I'm quite pleased with it.
0:10:10 > 0:10:14Good job that we left the walnuts in fair-sized pieces
0:10:14 > 0:10:16because it's nice to come across in the cake.
0:10:16 > 0:10:20Mm. It is nice, it adds a lovely texture to the cake.
0:10:20 > 0:10:23I think, overall, you'd never know.
0:10:23 > 0:10:27Eat yourself slim, Mary, eat yourself slim.
0:10:27 > 0:10:31And now, Paul's tip for the perfect quick bread starter.
0:10:31 > 0:10:35This is one way of introducing more flavour into your breads.
0:10:35 > 0:10:37This is the sponge method.
0:10:37 > 0:10:40In the bowl I've got half the flour I'd normally use in the recipe.
0:10:40 > 0:10:44Then I add all the yeast, fast action yeast, straight in.
0:10:45 > 0:10:51Then a little bit of water to start with. Give that a mix.
0:11:07 > 0:11:09And there you have a thick batter.
0:11:09 > 0:11:13You need to store that. I store it in a jar
0:11:13 > 0:11:17which you pour in...carefully...
0:11:17 > 0:11:22If you haven't got a jar to put the paste into, then use a bowl,
0:11:22 > 0:11:26covered in clingfilm, just to stop the air from getting to it, that's all.
0:11:31 > 0:11:34Seal it up. And leave it in your kitchen.
0:11:34 > 0:11:37Most kitchens operate around 22 degrees.
0:11:37 > 0:11:39After nine, ten hours of this rising -
0:11:39 > 0:11:41and it may rise and fall, it's not a problem -
0:11:41 > 0:11:44you end up with this.
0:11:44 > 0:11:49Now this smells beery, yeasty,
0:11:49 > 0:11:51this is going to be beautiful in your bread.
0:11:51 > 0:11:54So you add the rest of your ingredients, the rest of the flour,
0:11:54 > 0:11:58the salt, a little bit more water to make a dough, then you shape it,
0:11:58 > 0:12:03prove it, bake it, and that nine hours it took for this to grow -
0:12:03 > 0:12:07that flavour will be introduced to your bread and it will taste fantastic.
0:12:08 > 0:12:11Week six was all about pastry.
0:12:11 > 0:12:13And the bakers' first challenge was a classic.
0:12:13 > 0:12:14Good morning, bakers.
0:12:14 > 0:12:16For this morning's signature challenge,
0:12:16 > 0:12:20Paul and Mary would like you to make a frangipane tart.
0:12:20 > 0:12:22Now, frangipane cream, for your information,
0:12:22 > 0:12:27was named after the 16th century Italian nobleman Muzio Frangipani.
0:12:27 > 0:12:28Nice.
0:12:28 > 0:12:34And pastry cases after the 16th century Italian nobleman Giovanni Shortcrust.
0:12:34 > 0:12:40Now, your tart must be open top, it must be made of shortcrust pastry
0:12:40 > 0:12:43and most important of all, you've got two hours on this, bakers.
0:12:43 > 0:12:45On your marks, get set, bake!
0:12:47 > 0:12:49I'm not feeling massively confident, really.
0:12:49 > 0:12:52Underprepared, I think.
0:12:52 > 0:12:55So nervous this week, I just feel like I need to...
0:12:56 > 0:12:58..get better!
0:12:59 > 0:13:03Mary's Frangipane tart is an elegant classic.
0:13:03 > 0:13:05She is using a spiral of apricot halves
0:13:05 > 0:13:07glazed with a home-made apricot jam,
0:13:07 > 0:13:09covered in flaked almonds.
0:13:11 > 0:13:16Frangipane tart, it's a lovely, strong flavour of almonds,
0:13:16 > 0:13:18sometimes I top it with different fruits.
0:13:18 > 0:13:22Today I'm going to use apricots, but you can use peaches or pears,
0:13:22 > 0:13:25plums, whatever's in season.
0:13:25 > 0:13:28But I think it's a great pud with lashings of cream.
0:13:28 > 0:13:29Or custard.
0:13:29 > 0:13:33Or custard. Right. For the pastry, 225g of plain flour.
0:13:35 > 0:13:38And you'll need 100g of butter.
0:13:41 > 0:13:47That's lovely. I'm going to rub that in and I'm going to do it using a processor.
0:13:47 > 0:13:49How much sugar do you need preparing, Mary?
0:13:49 > 0:13:5250g of caster sugar.
0:13:52 > 0:13:56So in goes the flour and the butter. And then...
0:14:03 > 0:14:06And that is quick, easy, all done.
0:14:08 > 0:14:10Then I'm going to add the sugar to that,
0:14:10 > 0:14:14and if I can have one egg, just beaten.
0:14:14 > 0:14:18A large egg. That's lovely.
0:14:18 > 0:14:21And a tablespoonful of water in there.
0:14:28 > 0:14:29That's good enough, isn't it?
0:14:29 > 0:14:32I'm going to turn that on for a second with the sugar.
0:14:39 > 0:14:42And then I'm going to add the egg all at once
0:14:42 > 0:14:46and just combine it until it's all together.
0:14:53 > 0:14:56That's it. So let's just tip this out.
0:15:00 > 0:15:04And I'm just going to bring back together.
0:15:04 > 0:15:05Oh, yeah, feels good.
0:15:07 > 0:15:09So I'm going to roll that out
0:15:09 > 0:15:14and a must in our house is to have a proper rolling pin.
0:15:14 > 0:15:18I don't like the ones you fill with ice water or marble,
0:15:18 > 0:15:20there's nothing like a proper rolling pin.
0:15:20 > 0:15:23- I don't like the one with the knobs at the end.- Neither do I.
0:15:23 > 0:15:26So we're all agreed.
0:15:26 > 0:15:31Roll out the pastry on a floured surface to fit a 28cm flan tin.
0:15:31 > 0:15:32That's it.
0:15:32 > 0:15:36Then I take the base out
0:15:36 > 0:15:39and I put this underneath, like that,
0:15:39 > 0:15:41and you can see where it's coming.
0:15:42 > 0:15:44That's it.
0:15:44 > 0:15:48And then, to move it into there, if you catch hold of it,
0:15:48 > 0:15:52pull it in all the way round, like that,
0:15:52 > 0:15:55so in that can go, like that,
0:15:55 > 0:15:59and then all you've got to do is bring it over.
0:15:59 > 0:16:02Then press the pastry into the corners of the tin.
0:16:02 > 0:16:05And you just go all the way round.
0:16:05 > 0:16:08Roll the pastry over the edges then trim the excess
0:16:08 > 0:16:11and prick the base with a fork.
0:16:11 > 0:16:14Then that needs to go into the fridge
0:16:14 > 0:16:17because it really does need to firm up.
0:16:17 > 0:16:20Chill the pastry base in the fridge for 10 to 20 minutes.
0:16:22 > 0:16:24That's it, nice and firm.
0:16:24 > 0:16:28So you can fill it with, either foil,
0:16:28 > 0:16:32or I'm taking baking parchment, like that,
0:16:32 > 0:16:35and you should have some baking beans over there.
0:16:35 > 0:16:37Just tip some of those in.
0:16:40 > 0:16:43So that needs to go into the oven,
0:16:43 > 0:16:46which we've preheated at 170 degrees fan,
0:16:46 > 0:16:49and that will take about 15 minutes.
0:16:49 > 0:16:52Not all of the bakers decided to blind bake their bases.
0:16:56 > 0:16:59For a frangipane tart, I don't think you do blind bake, but...
0:16:59 > 0:17:01we shall find out!
0:17:01 > 0:17:03If you blind bake it first,
0:17:03 > 0:17:06it means that the pastry is less likely
0:17:06 > 0:17:08to get soggy with the filling.
0:17:08 > 0:17:12I find with blind baked, is any pastry that's above the frangipane, baked twice, it looks burnt,
0:17:12 > 0:17:13it doesn't look very nice.
0:17:13 > 0:17:15I've done it without it and it doesn't need it.
0:17:18 > 0:17:20Now that's beautifully dried out,
0:17:20 > 0:17:24you see, it's got the tinge of colour on the outside.
0:17:24 > 0:17:28It's absolutely dry in the middle - it really is best to bake blind,
0:17:28 > 0:17:31- because you're sure of getting the pastry done underneath.- Yes.
0:17:31 > 0:17:33So let's put that to one side.
0:17:33 > 0:17:37- Let it get cold and, on to the filling.- Right.
0:17:37 > 0:17:40First, weigh out 175g of butter.
0:17:42 > 0:17:45And 175g of caster sugar.
0:17:48 > 0:17:50Then combine the butter and sugar until creamy.
0:17:52 > 0:17:56As that mixes, measure out 175g of ground almonds.
0:17:56 > 0:17:58So the ground almonds can go in.
0:18:00 > 0:18:03Pour the almonds into the butter and caster sugar mixture
0:18:03 > 0:18:05and add four eggs.
0:18:05 > 0:18:09And then we need a teaspoonful of almond extract.
0:18:09 > 0:18:13Now, very important to use almond extract because it brings out the
0:18:13 > 0:18:17flavour of the almonds, and it's much stronger
0:18:17 > 0:18:19than using almond essence.
0:18:19 > 0:18:21I'm going to judge that because I make this often,
0:18:21 > 0:18:23I absolutely love frangipane tart!
0:18:31 > 0:18:33Once the frangipane is mixed,
0:18:33 > 0:18:37cover the base of the tart with a generous layer of apricot jam.
0:18:37 > 0:18:39- Lovely, isn't it?- Great colour.
0:18:40 > 0:18:44So you've got a good layer right to the edges, so everybody will get
0:18:44 > 0:18:50a taste, and then I'm going to put the almond mixture on top.
0:18:52 > 0:18:55Spread the frangipane over the apricot jam,
0:18:55 > 0:18:58making sure it reaches all the way to the edge.
0:18:58 > 0:19:03And then once this is cooked, I'm putting apricots on top.
0:19:05 > 0:19:07So that's it.
0:19:07 > 0:19:09That goes into 170 fan oven
0:19:09 > 0:19:12and it'll take about 30 or 40 minutes.
0:19:23 > 0:19:27Well, that looks pretty good. It's had about 35 minutes.
0:19:27 > 0:19:30You can see that it's absolutely set.
0:19:31 > 0:19:35And it's shrinking back from the sides,
0:19:35 > 0:19:36which is just what we want.
0:19:36 > 0:19:39So we'll just leave that to cool a bit.
0:19:39 > 0:19:41Meanwhile, we'll get on with the next stage.
0:19:41 > 0:19:46Mary's tart will be decorated with poached, fresh apricot halves.
0:19:46 > 0:19:49I've got the apricots here and I'll tell you how I cook them.
0:19:49 > 0:19:56My method is to take 300mls of water and 150mls of sugar,
0:19:56 > 0:19:59dissolve the sugar, bring it to the boil,
0:19:59 > 0:20:04and then drop the apricot halves into the syrup
0:20:04 > 0:20:06and move it off the heat.
0:20:06 > 0:20:10And leave it to get cold, and the heat of the pan
0:20:10 > 0:20:14and the sugar syrup cook them,
0:20:14 > 0:20:16and they keep this lovely colour.
0:20:16 > 0:20:19Place the tart on a cake stand.
0:20:19 > 0:20:21That's it.
0:20:21 > 0:20:22And to decorate,
0:20:22 > 0:20:25arrange the apricot halves in circles over the top of the tart.
0:20:28 > 0:20:32Then glaze the apricots with some warm, sieved apricot jam.
0:20:32 > 0:20:36So to give it a lovely shine, just brush over the top.
0:20:39 > 0:20:43Once glazed, sprinkle over some lightly toasted almonds to finish.
0:20:49 > 0:20:50So there it is.
0:20:50 > 0:20:53My apricot frangipane tart, what do you think of it?
0:20:53 > 0:20:58Well, I think the apricots with the almonds together will be delicious.
0:20:58 > 0:20:59Can't wait.
0:21:06 > 0:21:07This looks fantastic.
0:21:07 > 0:21:11Those apricots and those flaked almonds I think make a difference,
0:21:11 > 0:21:14but let's see if we can cut our way through this.
0:21:16 > 0:21:19Should be lovely, crispy pastry, and that's what it's all about.
0:21:19 > 0:21:20Indeed it is.
0:21:24 > 0:21:26Look at that!
0:21:26 > 0:21:28It's really well baked underneath,
0:21:28 > 0:21:33which it matters, and it is a lovely thin pastry underneath.
0:21:33 > 0:21:35Mm.
0:21:35 > 0:21:38That apricot jam makes a difference underneath.
0:21:38 > 0:21:39Mm. That's delicious.
0:21:41 > 0:21:43The almond coming through is fantastic.
0:21:43 > 0:21:46It marries up really well with apricots on top.
0:21:46 > 0:21:50I think it's good as a cake, it's also good as a special pudding,
0:21:50 > 0:21:53Sunday lunchtime, a lovely pudding to have afterwards.
0:21:53 > 0:21:56You know what I would have with that? Fresh custard.
0:21:56 > 0:21:59I wouldn't mind some really nice vanilla ice cream with it.
0:21:59 > 0:22:01Yeah, I agree.
0:22:01 > 0:22:05Because it's still warm, that sitting on the top, just melting down...
0:22:05 > 0:22:07oh, yes, please! I'll go and get the ice cream!
0:22:11 > 0:22:15From a quintessential home bake to something rather more unknown.
0:22:15 > 0:22:19The Technical Challenge in Pastry Week left the bakers with puzzled faces.
0:22:19 > 0:22:23This is a recipe close to Paul's heart.
0:22:23 > 0:22:25Just nestling underneath the chest hair.
0:22:25 > 0:22:28Paul and Mary would very much like you to make...
0:22:28 > 0:22:29flaounes.
0:22:29 > 0:22:32It's a cheese-filled pastry made in Cyprus
0:22:32 > 0:22:34to celebrate the end of Lent.
0:22:34 > 0:22:36You've got two hours on the flaounes clock.
0:22:36 > 0:22:39- On your marks...- Get set...- Bake! - Flaouna!
0:22:41 > 0:22:42What is this!
0:22:44 > 0:22:47Not in a million years have I heard of this recipe at all.
0:22:47 > 0:22:50Never heard of them, never heard of them.
0:22:50 > 0:22:53It sounds like an airline. "Fly Flaounes."
0:22:53 > 0:22:57The way you say it sounds like it's an insult. "Flaounes!"
0:22:57 > 0:23:00I've made these a few times. Erm...
0:23:00 > 0:23:02No, I haven't, really. Never heard of it!
0:23:03 > 0:23:06With a filling of cheese and sultanas
0:23:06 > 0:23:08wrapped up in a spiced, bread-like pastry,
0:23:08 > 0:23:13covered with sesame seeds, Paul has kept his flaounes traditional.
0:23:15 > 0:23:18Flaounes, Mary - what do you reckon on that as a Technical Challenge?
0:23:18 > 0:23:20A good one or indifferent?
0:23:20 > 0:23:24I for one had no idea what a flaouna was.
0:23:24 > 0:23:27I think it was a fairly tricky challenge,
0:23:27 > 0:23:30because every single person didn't know what they were going to do.
0:23:30 > 0:23:34- That's exactly right.- But they made quite a good job, considering.
0:23:34 > 0:23:37They did OK. I mean...
0:23:37 > 0:23:39- You're not going to give any praise.- No!
0:23:39 > 0:23:42But, let's see if we can knock some up ourselves.
0:23:42 > 0:23:44Can you grate me some cheese, please?
0:23:44 > 0:23:48You've some halloumi there, could you grate me 250g of that halloumi
0:23:48 > 0:23:50with that big grater into that bowl, please?
0:23:50 > 0:23:55I will. I'm going to be the commis-chef here, very much below.
0:23:55 > 0:23:56Absolutely!
0:23:56 > 0:24:00Along with the halloumi, grate 500g of Pecorino Romano.
0:24:02 > 0:24:06Mix together in a large bowl and set to one side.
0:24:06 > 0:24:08Now I've got some more ingredients to put in.
0:24:08 > 0:24:10Could you weigh me up 90g of the semolina flour?
0:24:12 > 0:24:14And 75g of the plain flour.
0:24:14 > 0:24:18- Thank you. This is all part of the filling.- That's it.
0:24:18 > 0:24:22- Now I'll need 7g of the instant yeast.- Right.
0:24:22 > 0:24:24So we'll mix that in.
0:24:25 > 0:24:28Two teaspoons of dried mint. Thank you.
0:24:28 > 0:24:32- This is something I have never used, dried mint.- It's lovely.
0:24:32 > 0:24:34I've used it in bread.
0:24:34 > 0:24:37- I need 100g of sultanas.- Right.
0:24:41 > 0:24:43100 exactly.
0:24:43 > 0:24:47Thank you - that can go straight in there, if you just coat them around.
0:24:47 > 0:24:51With the dry ingredients mixed, break four eggs.
0:24:53 > 0:24:57Add four tablespoons of milk, beat together...
0:25:00 > 0:25:02..and add to the dry ingredients.
0:25:02 > 0:25:05Right. I'm going to mix this all together.
0:25:07 > 0:25:11And it forms a little paste.
0:25:12 > 0:25:14Now the cheese is going to go in here now,
0:25:14 > 0:25:17this will pad it out a little bit as well.
0:25:17 > 0:25:20Now that is a very strange mixture to me.
0:25:20 > 0:25:22It's really mostly cheese, isn't it?
0:25:22 > 0:25:25It is. And do you know what I'm going to do?
0:25:25 > 0:25:27- Get your hands in. - Get my hands in there.
0:25:29 > 0:25:33Now that's the actual filling, I'm going to place to one side.
0:25:33 > 0:25:37Could you weigh me up 750g of the strong flour?
0:25:37 > 0:25:39Now this is the coating on the outside,
0:25:39 > 0:25:41that's going to wrap around the filling.
0:25:41 > 0:25:44What's unusual about the filling, it's got yeast in
0:25:44 > 0:25:46and we're going to have baking powder too.
0:25:46 > 0:25:47That's it.
0:25:47 > 0:25:52Now, you see you've got two pots, can you bring me those two pots of spices on the end?
0:25:53 > 0:25:58Now this is interesting. What you've got here is mastika.
0:25:58 > 0:25:59And this is mahlepi.
0:26:02 > 0:26:04I don't know that at all.
0:26:04 > 0:26:07It's a spice, a seed which you grind down,
0:26:07 > 0:26:09it creates this beautiful smell,
0:26:09 > 0:26:13and it's a flavour in a lot of Greek cooking and baking.
0:26:13 > 0:26:17What I need is two teaspoons of that in there, please.
0:26:18 > 0:26:23What I'm going to use, this is mastika, this is basically gum.
0:26:23 > 0:26:25I need a teaspoon of this to go in there.
0:26:26 > 0:26:30And if you were going to buy those two, where would you buy them,
0:26:30 > 0:26:33get them on the internet or go to a Cypriot shop?
0:26:33 > 0:26:36You can actually buy them from health food shops
0:26:36 > 0:26:39and some supermarkets are now stocking these.
0:26:39 > 0:26:42What I'm going to do is just mix these together,
0:26:42 > 0:26:44just blend these up at the moment.
0:26:44 > 0:26:47The next thing I'm going to need is 7g of the instant yeast, please,
0:26:47 > 0:26:49straight in.
0:26:49 > 0:26:54- Shall I put it on one side?- Yes, please. A teaspoon of caster sugar.
0:26:54 > 0:26:58- Just a little bit of sweetness in there.- And here's the salt.
0:27:00 > 0:27:04I have got my core ingredient, 60g of butter, if you could, as well.
0:27:04 > 0:27:08I've done it perfectly for you, there you are.
0:27:08 > 0:27:12Now there's some milk in a jug, about 450ml of milk.
0:27:13 > 0:27:16I'm going to start rubbing this butter into the flour.
0:27:16 > 0:27:19That is actually 400, you might need a little bit more.
0:27:19 > 0:27:21Let's add a bit at a time.
0:27:21 > 0:27:25Always add about three quarters to start with, give that a little bit of a mix.
0:27:25 > 0:27:27This is where the bakers looked at their mix and thought,
0:27:27 > 0:27:29"Do I have to knead this or not?"
0:27:32 > 0:27:34They haven't told you whether to knead or not.
0:27:34 > 0:27:36It says, "Make the pastry then rest."
0:27:36 > 0:27:39I've never made a pastry with yeast in it,
0:27:39 > 0:27:43which makes it feel so much more like bread than it does pastry.
0:27:43 > 0:27:47I assume they want it to be a bit biscuit-like in texture.
0:27:47 > 0:27:52I don't know. Maybe it's like filo. Is it like filo? I don't know!
0:27:52 > 0:27:54My instincts say to knead it a little bit.
0:27:54 > 0:27:56Can't make up my mind.
0:27:57 > 0:27:59Pastry's not something you normally knead,
0:27:59 > 0:28:02you've got make sure everything's combined.
0:28:06 > 0:28:10You need to do enough to bind the pastry dough together,
0:28:10 > 0:28:12that's the key thing.
0:28:12 > 0:28:14Just pop that to one side, thank you.
0:28:18 > 0:28:19Now I'm happy with that.
0:28:19 > 0:28:23It's come together, and it's still fairly loose.
0:28:23 > 0:28:25You can see all the little rips and tears.
0:28:25 > 0:28:27Right, OK.
0:28:27 > 0:28:31I'm going to pop that into this bowl.
0:28:33 > 0:28:34And?
0:28:34 > 0:28:37Cover it up and we'll leave that to rest.
0:28:37 > 0:28:40Now, over here, 200g of sesame seed, if you could, Mary.
0:28:43 > 0:28:46And these are not toasted, they're just straight sesame seeds.
0:28:46 > 0:28:48Plain sesame seeds.
0:28:48 > 0:28:53But if you get some boiling water from a pan and pop them in,
0:28:53 > 0:28:58we're going to add a little splash of white wine vinegar,
0:28:58 > 0:29:00give that a mix.
0:29:01 > 0:29:05Now we're going to leave these two to rest in here for a bit.
0:29:05 > 0:29:09What happens is the hot water balloons,
0:29:09 > 0:29:13it expands the sesame seed and puffs it up
0:29:13 > 0:29:14so when it sticks on the pastry,
0:29:14 > 0:29:18it just looks nicer and they're all puffed up and it releases all the flavour.
0:29:18 > 0:29:21Once the water, vinegar and sesame seeds are mixed,
0:29:21 > 0:29:25leave them and the dough to rest for around 15 to 20 minutes.
0:29:26 > 0:29:31Right, Mary, I've got my dough, my sesame seeds, my filling,
0:29:31 > 0:29:34so you can see how much this has grown.
0:29:34 > 0:29:37Looks quite different, it's lost all that patchiness.
0:29:37 > 0:29:39Nature does a lot of this work.
0:29:39 > 0:29:42I'm just going to divide this into two,
0:29:42 > 0:29:45so I should get six from each,
0:29:45 > 0:29:47I'm going to make 12 in total.
0:29:47 > 0:29:49Roll out the pastry on a floured surface
0:29:49 > 0:29:52until roughly 3mm thick.
0:29:53 > 0:29:55It's like making filo.
0:29:55 > 0:30:00Then using a template, cut into 12 15cm squares.
0:30:00 > 0:30:02That's a pizza wheel, is it?
0:30:02 > 0:30:04Always useful!
0:30:08 > 0:30:11Once the squares are cut, drain the sesame seeds and scatter them
0:30:11 > 0:30:15on the work surface. Lay the cut pastry on top
0:30:15 > 0:30:17and firmly press down on the seeds.
0:30:18 > 0:30:22Now, a little teaspoon of baking powder, please, Mary.
0:30:25 > 0:30:28This encourages this filling to rise
0:30:28 > 0:30:31and open up inside the flaouna.
0:30:31 > 0:30:34Once thoroughly mixed, take the cheese filling
0:30:34 > 0:30:37and divide into 12 equal portions.
0:30:37 > 0:30:3912 of these little balls, doesn't matter
0:30:39 > 0:30:41if you use a little bit of flour.
0:30:42 > 0:30:46Shape them and you fold over two sides like that.
0:30:47 > 0:30:50Then you fold over the pieces onto the top, both sides again,
0:30:50 > 0:30:53leaving a little hole in the middle,
0:30:53 > 0:30:56a little square which will puff up as you bake it.
0:30:56 > 0:31:00It's totally different, I can't think of another Danish pastry
0:31:00 > 0:31:02or anything that is folded just like that.
0:31:02 > 0:31:05No. It is different.
0:31:05 > 0:31:10Folding the flaounes was yet another source of confusion for the bakers
0:31:10 > 0:31:11in Pastry Week.
0:31:11 > 0:31:16"Then you put the filling in the centre of each square and fold over the edges."
0:31:16 > 0:31:18"Leaving the centres exposed."
0:31:19 > 0:31:21But then you get a really thick layer of pastry,
0:31:21 > 0:31:23that doesn't seem very pleasant.
0:31:27 > 0:31:28Really?
0:31:28 > 0:31:30You've just got to guess.
0:31:30 > 0:31:32No, can't be.
0:31:32 > 0:31:34That looks quite nice.
0:31:34 > 0:31:40Sorry to all of Cyprus if I am ruining the lovely national dish.
0:31:40 > 0:31:41Decisions, decisions.
0:31:41 > 0:31:43All of them wrong!
0:31:46 > 0:31:50Once folded, brush the tops of the flaounes with beaten egg yolk.
0:31:50 > 0:31:52What you need to do, ideally,
0:31:52 > 0:31:54is leave that to rest for about 15 minutes
0:31:54 > 0:31:56before you bake them off -
0:31:56 > 0:31:59you bake them at 180 fan for 15-20 minutes,
0:31:59 > 0:32:03drop it down to 165 and leave it again for another 15 minutes.
0:32:03 > 0:32:05So, into the oven.
0:32:16 > 0:32:18Right, Mary.
0:32:19 > 0:32:21There you go.
0:32:21 > 0:32:23They really do look amazing,
0:32:23 > 0:32:25they have grown since they went in the oven.
0:32:25 > 0:32:27You can see how much they've grown and puffed up,
0:32:27 > 0:32:31and made the hole in the top, which has got round, which is fine.
0:32:31 > 0:32:35- They smell so good too.- I can't wait to try them, they'll be delicious.
0:32:35 > 0:32:36Me too.
0:32:41 > 0:32:44Here they are, Mary, my little taste of Cyprus.
0:32:44 > 0:32:46These are the flaounes, here we go.
0:32:51 > 0:32:52Look at that.
0:32:52 > 0:32:56That does look tempting and good!
0:32:56 > 0:32:59The sultanas are evenly added,
0:32:59 > 0:33:04and that lovely mixture of cheese in the middle, and very thin pastry.
0:33:04 > 0:33:07You can smell the mastika and the mahlepi in this straight away,
0:33:07 > 0:33:09it's quite strong when you smell it.
0:33:12 > 0:33:15It's like being back in Cyprus again.
0:33:15 > 0:33:19Now that's a flavour that I've never tasted before.
0:33:19 > 0:33:21But it's unusual and I like it.
0:33:21 > 0:33:23I think it's fantastic.
0:33:23 > 0:33:26Yamas, Mary. Yamas!
0:33:26 > 0:33:30And now for Mary's tip for how to guarantee equal-sized portions
0:33:30 > 0:33:31for your cupcakes.
0:33:31 > 0:33:34Here's a quick way of making even-sized,
0:33:34 > 0:33:38even weight cupcakes with an ice cream scoop.
0:33:38 > 0:33:41I've got an ice cream scoop here and it's got a quick release
0:33:41 > 0:33:43and you can only do it with this sort.
0:33:43 > 0:33:47Take your mixture, the usual one, your favourite, put the scoop in,
0:33:47 > 0:33:50take a good scoop full
0:33:50 > 0:33:54and make it level on the side and then just into the case.
0:33:54 > 0:33:56And you can do this like lightning
0:33:56 > 0:34:00and you know they're all going to be the same size when it's finished
0:34:00 > 0:34:03and no-one's going to fight over them and if you're putting them
0:34:03 > 0:34:09into a charity sale or something, everybody's getting the same size.
0:34:09 > 0:34:13So, very easy, no need to dip it in hot water or anything.
0:34:13 > 0:34:16With the release, they come out very easily.
0:34:17 > 0:34:21In week seven, the bakers were asked to step back in time
0:34:21 > 0:34:24to make a staple of Victorian social climbers.
0:34:24 > 0:34:26Good morning, bakers.
0:34:26 > 0:34:30This week we'd like you to make a raised game pie.
0:34:30 > 0:34:33Now, you can fill it with whatever you like, it needs to be made
0:34:33 > 0:34:37with a hot water crust pastry and you can use jelly or not.
0:34:37 > 0:34:38You've got three hours.
0:34:38 > 0:34:40- On your marks...- Get set...- Bake!
0:34:46 > 0:34:51Week seven, we go into the top end now, the slightest mistake
0:34:51 > 0:34:53is not something you want to be doing, really.
0:34:55 > 0:34:59Made some slight mess already!
0:35:00 > 0:35:03Paul's game pie is as ornate on the outside
0:35:03 > 0:35:05as it is lavish on the inside.
0:35:05 > 0:35:08Filled with venison, boar, rabbit and pigeon,
0:35:08 > 0:35:11it's the perfect centrepiece for any dinner party.
0:35:15 > 0:35:18Well, Mary, the Signature Challenge on Victorian week,
0:35:18 > 0:35:19we kicked off with a game pie.
0:35:19 > 0:35:23Very appropriate because there was a lot of game about
0:35:23 > 0:35:25and it was not expensive.
0:35:25 > 0:35:30What we've got here is a selection of meats, some venison,
0:35:30 > 0:35:34some boar, we've got pheasant, pigeon and we've got rabbit.
0:35:34 > 0:35:36I need that to be chopped up,
0:35:36 > 0:35:39I have 700g there which all need to be diced up
0:35:39 > 0:35:43- into that sort of size, Mary. - That... What is that size?
0:35:43 > 0:35:46I don't know, half inch square...ish.
0:35:46 > 0:35:49Over here I've got some cloves of garlic, I'm going
0:35:49 > 0:35:51to rob two of these things here.
0:35:54 > 0:35:58Now there is something I haven't cooked with, wild boar.
0:35:58 > 0:36:01I like boar, it's becoming more popular in this country now,
0:36:01 > 0:36:03because there is quite a lot of them around.
0:36:03 > 0:36:07Well, it's just like pork, only a bit more gamey.
0:36:07 > 0:36:11Right, that is all chopped up.
0:36:11 > 0:36:16We've got 700g now of all the meat inside that bowl.
0:36:16 > 0:36:22What I'm going to add, I've got here, some bacon, and again,
0:36:22 > 0:36:25that little bit of fat you're going to add to it as well.
0:36:25 > 0:36:27You do need a little bit of fat,
0:36:27 > 0:36:30whether it's a pork pie or a game pie,
0:36:30 > 0:36:34but it's just got to be chopped up small, it all adds to the flavour.
0:36:34 > 0:36:39I think so. So here, I'm going to add my bacon to that.
0:36:39 > 0:36:43That's 200g, and 200g of the minced pork belly.
0:36:43 > 0:36:47There's a couple of other things I want to add in there, Mary,
0:36:47 > 0:36:49two tablespoons of the Madeira, please.
0:36:50 > 0:36:51There we are.
0:36:52 > 0:36:57I'll take this as a bit of... that will do, nice bit of kick.
0:36:57 > 0:36:58Of course, if you haven't got Madeira,
0:36:58 > 0:37:01you could use port or another fortified wine,
0:37:01 > 0:37:05there's no need to go and buy a special bottle, which this is.
0:37:05 > 0:37:07I will need half a teaspoon of the allspice
0:37:07 > 0:37:10and half a teaspoon of the mace as well, please.
0:37:11 > 0:37:15Add the spices then finely chop two tablespoons of fresh thyme
0:37:15 > 0:37:17and two tablespoons of fresh parsley.
0:37:19 > 0:37:22Then add them to the mixture and season with a little salt
0:37:22 > 0:37:24and pepper.
0:37:24 > 0:37:28I'm just mixing all these ingredients together.
0:37:29 > 0:37:30Right.
0:37:31 > 0:37:35Now, what I'm going to do, that can be popped in the fridge just
0:37:35 > 0:37:39to rest, what we'll do is prepare the hot water crust pastry.
0:37:39 > 0:37:44In Victorian week, some of the bakers decided to give their game pies a modern spin.
0:37:44 > 0:37:47- Morning, Tamal.- Morning. - Tell us all about your raised pie.
0:37:47 > 0:37:51I'm doing a Middle Eastern flavoured, themed game pie
0:37:51 > 0:37:55and I'm frying the meat in a spice mix, so it's ras el hanout...
0:37:55 > 0:37:59- I beg your pardon?- Ras el hanout. Is that how you say it?
0:37:59 > 0:38:03- Ras el hanout.- Tell me what that is.- He's a villain in Batman.
0:38:03 > 0:38:05It's a Moroccan spice blend.
0:38:05 > 0:38:06Which were your five spices?
0:38:06 > 0:38:11Orange, star anise, ginger, fennel and cassius bark.
0:38:11 > 0:38:15In Victorian times they would have used mace,
0:38:15 > 0:38:19it's the outside of the nutmeg, but many of the spices you've mentioned wouldn't have been available.
0:38:23 > 0:38:24Now we've got the meat in the fridge,
0:38:24 > 0:38:26we need to prepare the hot water crust pastry
0:38:26 > 0:38:31so could you weigh me up the flour, 450g of plain flour?
0:38:31 > 0:38:33I will indeed.
0:38:33 > 0:38:37I love hot water crust pastry, I love working with it as well.
0:38:37 > 0:38:39So do I, in fact, I can't wait!
0:38:41 > 0:38:44Lovely, and 100g of the strong flour.
0:38:46 > 0:38:49The beauty of using a hot water crust pastry, the lard in it
0:38:49 > 0:38:53creates a seal because the amount of liquid inside this pie,
0:38:53 > 0:38:57it creates a natural seal which holds all those juices in.
0:38:57 > 0:39:01Thank you. And on top of that, 75g of butter.
0:39:04 > 0:39:07- Nice, Mary.- How about that? - Very nice.
0:39:07 > 0:39:10I'm getting as good as you at judging.
0:39:10 > 0:39:13Could you weigh me 100g of lard, please?
0:39:13 > 0:39:16Because over in the pan over there I have 200ml of water,
0:39:16 > 0:39:18to which I'm going to add that lard.
0:39:20 > 0:39:22Perfect.
0:39:22 > 0:39:26And over here I've got the water, so I'm just going to
0:39:26 > 0:39:30drop in a couple little drops, just to melt it.
0:39:30 > 0:39:33I'll take that off the heat now, it's got enough heat in there,
0:39:33 > 0:39:36which is beginning to melt the lard.
0:39:36 > 0:39:39Now, I've got some... A little salt, please, Mary.
0:39:44 > 0:39:46Now, that is nearly all melted.
0:39:50 > 0:39:52Straight in.
0:39:52 > 0:39:54Pop that over there.
0:39:54 > 0:39:57Now, obviously don't put your hands straight in this.
0:39:57 > 0:40:00It's a tad warm, so get a wooden spoon or any spoon
0:40:00 > 0:40:03and just stir round and bind the ingredients together.
0:40:03 > 0:40:07Got to work with it fairly soon, because it will begin to firm up.
0:40:07 > 0:40:10Your hands must be quite tough, because that is hot.
0:40:10 > 0:40:11It is fairly warm, yes.
0:40:11 > 0:40:15But it's just the quickest way of doing it.
0:40:15 > 0:40:19Get your hands in there, work that pastry in the bowl,
0:40:19 > 0:40:21comes together quite quickly...
0:40:24 > 0:40:26So I'm just going to bring this pastry together.
0:40:28 > 0:40:29I've got my tin ready.
0:40:32 > 0:40:33Happy with the pastry.
0:40:33 > 0:40:35Mat had a tin like this, which he
0:40:35 > 0:40:38borrowed off his mate, Dangerous Dave.
0:40:38 > 0:40:40I've got a sort of new version of it which is
0:40:40 > 0:40:42basically just clipped together.
0:40:42 > 0:40:46I've just rubbed the inside with a little bit of butter
0:40:46 > 0:40:48and I've got the pastry ready,
0:40:48 > 0:40:54so I'm going to rip off about a third, leave that for the top.
0:40:54 > 0:40:57Get my rolling pin, and I've got to line this now.
0:40:57 > 0:40:59What's tricky about lining this is,
0:40:59 > 0:41:02you've got to get right underneath at the bottom.
0:41:02 > 0:41:05So, begin to roll out your pastry...
0:41:12 > 0:41:15What we're going to do is coerce this into the middle.
0:41:19 > 0:41:22You're being very gentle as you do that.
0:41:22 > 0:41:25I am, because I don't want to form any cracks.
0:41:25 > 0:41:26I don't mind a fold,
0:41:26 > 0:41:31because you can thin that out anyway with your fingers and shape it.
0:41:31 > 0:41:32So I'm just dropping it down,
0:41:32 > 0:41:36pushing it with my fingertips into the corners.
0:41:36 > 0:41:41- Would you mind bringing out the meat for me, please, Mary?- Right.
0:41:41 > 0:41:45While you're doing that, I'm going to prepare the lid.
0:41:45 > 0:41:48Cutting off a little there for a bit of decoration.
0:41:52 > 0:41:55You'll also note - what have I not used while rolling out?
0:41:57 > 0:42:00- Flour.- You don't have to, because...
0:42:00 > 0:42:02Because the lard in there,
0:42:02 > 0:42:06it's not really conducive to sticking to a rolling pin.
0:42:07 > 0:42:12Happy to leave that there for a minute, we've got our shell lined.
0:42:12 > 0:42:14Get the meat.
0:42:17 > 0:42:20I'm just breaking it up to allow it to get into the corners.
0:42:20 > 0:42:24And it really does have to get right into the corners so that
0:42:24 > 0:42:28it's tightly packed, you don't want any spaces whatsoever,
0:42:28 > 0:42:30- do you?- Nope.
0:42:36 > 0:42:40I've got an egg, could you crack an egg, Mary?
0:42:40 > 0:42:45And we'll use that as a bit of eggwash to bind the lid to the base.
0:42:54 > 0:42:57Get the lid, place that onto the top.
0:42:59 > 0:43:03Once the lid is in place, neatly trim the excess pastry
0:43:03 > 0:43:04and crimp the edges to seal.
0:43:06 > 0:43:10Now, what we need to do is make a little hole in there.
0:43:10 > 0:43:15So the first thing I need to do is put a little hole in there first.
0:43:15 > 0:43:20- There it is. A little steam hole. - Right.
0:43:20 > 0:43:23What that does, you know when it bubbles up and all the gravy
0:43:23 > 0:43:26and the stuff and the meat comes out, it'll end up coming
0:43:26 > 0:43:29through there rather than inside the pie, so it looks a bit neater.
0:43:29 > 0:43:31That's very clever.
0:43:31 > 0:43:35Next, for the decoration, roll out the pastry trimmings.
0:43:35 > 0:43:38Using an oak leaf cutter, cut out 20 leaves
0:43:38 > 0:43:40and arrange around the lid to decorate.
0:43:44 > 0:43:49- Finally, brush with eggwash. - And that's ready to go in the oven.
0:43:49 > 0:43:53You're going to put it in the oven at 180c fan for 30 minutes,
0:43:53 > 0:43:54drop it to 140c and leave it in there
0:43:54 > 0:43:56for another hour and three quarters.
0:43:56 > 0:44:00It'll be beautiful, golden-brown and smelling like heaven.
0:44:00 > 0:44:05So the idea is to have that blast of a hot heat to start with
0:44:05 > 0:44:08- to make this a lovely chestnut brown colour on top...- Mm-hmm.
0:44:08 > 0:44:11..and then lower it down so that the meat becomes tender.
0:44:11 > 0:44:14Changing the temperature halfway through the bake was essential if
0:44:14 > 0:44:17the bakers wanted to have a well-cooked crust
0:44:17 > 0:44:18and a tender filling.
0:44:18 > 0:44:21- What temperature are you doing it?- 200.
0:44:21 > 0:44:24I've done SO much meat I don't think it's going to cook.
0:44:24 > 0:44:26- For the whole time or...?- I think I'm going to have to.
0:44:26 > 0:44:28That's a long time. 200?
0:44:36 > 0:44:41- That's really low. It's at 26. - That's 26?
0:44:41 > 0:44:45Well, having it out there's not going to help, is it?
0:44:45 > 0:44:49- I might put it up to 220.- Really? - 220?! You'll burn the pastry.
0:44:49 > 0:44:51Jesus.
0:44:56 > 0:44:58- Look at that.- Wow.
0:44:59 > 0:45:03Obviously you can see the hole, all the juices have been through.
0:45:03 > 0:45:06The leaves are all slightly shrunk, again, that's because of
0:45:06 > 0:45:08the protein, it's shrunk them back,
0:45:08 > 0:45:10but that's perfect, beautiful colour.
0:45:10 > 0:45:13I'm going to leave it in there now for at least an hour before
0:45:13 > 0:45:17I even consider taking it off, it just needs to set and we'll be
0:45:17 > 0:45:19able to eat it later a little bit warm.
0:45:19 > 0:45:24But ideally, it is best served cold, and that would give
0:45:24 > 0:45:29- the liquid time, the natural juices of the meat, to set.- To set.
0:45:29 > 0:45:33- Into a jelly. No need for... - I'd have that with a bit of...
0:45:33 > 0:45:35A few chips.
0:45:35 > 0:45:36I beg your pardon?
0:45:36 > 0:45:37HE LAUGHS
0:45:37 > 0:45:38You wouldn't?
0:45:43 > 0:45:46Game pie, Mary, been waiting for this one.
0:45:46 > 0:45:51I think it looks fantastic and I think Queen Victoria would approve.
0:45:51 > 0:45:53I'm sure she would.
0:45:53 > 0:45:57This should be delicious, let's cut into it and have a look.
0:46:01 > 0:46:06Ooh, yes. I'll take a big wodge and then cut one in half, OK?
0:46:06 > 0:46:09That's a good idea, but the pastry is lovely and crisp, isn't it?
0:46:09 > 0:46:14- But that's what you expect from hot water crust.- Ohh!- Oh, look at that.
0:46:14 > 0:46:15Look at that fella.
0:46:18 > 0:46:20That DOES look good.
0:46:20 > 0:46:23Crispy pastry, hot water crust, loads of game in this, Mary,
0:46:23 > 0:46:25should taste delicious.
0:46:25 > 0:46:29It's nice that you kept the meat in decent-sized pieces.
0:46:29 > 0:46:32That tastes delicious.
0:46:32 > 0:46:35Oh, that is lovely, and you've got a strong flavour of thyme going
0:46:35 > 0:46:37through there, that really is good.
0:46:37 > 0:46:39Absolutely.
0:46:41 > 0:46:45The Showstopper for Victorian week was a complex French dessert
0:46:45 > 0:46:48called a charlotte russe.
0:46:48 > 0:46:49Good morning, bakers.
0:46:49 > 0:46:52Today, Mary and Paul would love you, for your Showstoppers,
0:46:52 > 0:46:57to create a dessert that sounds a bit like a film star from the 1980s.
0:46:57 > 0:46:59Charlotte russe.
0:46:59 > 0:47:02Ooh, so a charlotte russe is a big, blousy dessert
0:47:02 > 0:47:06with bavarois cream and jelly. It has to be freestanding.
0:47:06 > 0:47:08You've got five-and-a-half hours.
0:47:08 > 0:47:10- On your marks...- Get set... - Baaa-ke!
0:47:15 > 0:47:18A lot of wobble happening this weekend, a lot of wobbles.
0:47:18 > 0:47:20Emotionally...
0:47:20 > 0:47:22structurally...
0:47:24 > 0:47:26The simple exterior of Paul's charlotte russe
0:47:26 > 0:47:28belies its complexity.
0:47:28 > 0:47:30A ring of sponge fingers surround
0:47:30 > 0:47:32a creamy passion fruit bavarois
0:47:32 > 0:47:35topped with a sharp lime jelly.
0:47:35 > 0:47:39Victorian Showstopper, Mary, do you remember the charlotte russe?
0:47:39 > 0:47:42Could I forget it? I've never seen so many different ones.
0:47:42 > 0:47:43Yeah, but you know what got me?
0:47:43 > 0:47:46It was one of the tastiest things we've ever chosen for them
0:47:46 > 0:47:48to do on Bake Off.
0:47:48 > 0:47:52I'm going to make one, but I'm choosing flavours that I love,
0:47:52 > 0:47:54lime and passion fruit,
0:47:54 > 0:47:58so it's a passion fruit bavarois with a lime jelly.
0:47:58 > 0:48:00I'm going to knock up the sponge fingers first.
0:48:00 > 0:48:04Could you separate for me three medium eggs, please?
0:48:04 > 0:48:05Right, I'll do that.
0:48:09 > 0:48:10There we go.
0:48:10 > 0:48:12I'm going to deal with those egg whites in a minute,
0:48:12 > 0:48:14but I'm going to deal with the egg yolks first.
0:48:14 > 0:48:17I'm going to pop them into a big bowl...
0:48:17 > 0:48:21- To the egg yolks, add 35g of caster sugar.- There we are.
0:48:21 > 0:48:23And beat until pale and creamy.
0:48:26 > 0:48:28You see how much it's thickened up now?
0:48:28 > 0:48:31It's beautiful, glossy and smooth.
0:48:31 > 0:48:36- Then add half a teaspoon of vanilla extract.- Lovely.
0:48:36 > 0:48:40Next, place into a bowl, 60g of plain flour and a pinch of salt,
0:48:40 > 0:48:43and one tablespoon of cornflour.
0:48:43 > 0:48:49- Right.- Thank you. I'm going to sieve this...straight into the mixture.
0:48:51 > 0:48:56Once sieved, fold the ingredients until you have a smooth consistency.
0:48:56 > 0:49:01Then pour the egg whites into a bowl and add a pinch of cream of tartare.
0:49:01 > 0:49:05Whisk the egg whites and cream of tartare to soft peaks.
0:49:06 > 0:49:08Measure out 35g of caster sugar...
0:49:10 > 0:49:14..gradually add the sugar to the mix, whisking continuously
0:49:14 > 0:49:17until it forms a glossy meringue.
0:49:17 > 0:49:22OK. There we have our beautiful, light meringue.
0:49:22 > 0:49:24One of these days you're going to do that
0:49:24 > 0:49:26and it's going to trickle round,
0:49:26 > 0:49:30and if it comes on top of me it'll go straight on you.
0:49:30 > 0:49:32Ah, nah, it didn't, it didn't come out, OK.
0:49:32 > 0:49:35Right, what I need to do is incorporate this into that.
0:49:35 > 0:49:36So to start with...
0:49:37 > 0:49:43- ..I'm going to add a little bit. - To slacken it down.- Yeah, exactly.
0:49:43 > 0:49:47And that's often the one thing people forget to do,
0:49:47 > 0:49:51and then it goes in all lumpy and white streaks.
0:49:51 > 0:49:53You've got to slacken it down.
0:49:53 > 0:49:57Add the meringue gradually, keeping as much air
0:49:57 > 0:49:59in the mixture as possible.
0:49:59 > 0:50:02- That looks perfect, doesn't it? - It does, nice and light.
0:50:02 > 0:50:07I've got a piping bag here and I've got two trays,
0:50:07 > 0:50:09which I'm going to pipe straight on there.
0:50:09 > 0:50:12So that's parchment paper that you've done just
0:50:12 > 0:50:14- a pencil across the top?- Yeah.
0:50:21 > 0:50:25Pipe the mixture in lines of equal length on a baking parchment.
0:50:27 > 0:50:32What I've got here is just a little bit of icing sugar,
0:50:32 > 0:50:35and this will help with the crisp on the top as well,
0:50:35 > 0:50:40to form a slight caramel on the top of the sponge finger.
0:50:40 > 0:50:42So I'm going to pop these straight in, and they're going to
0:50:42 > 0:50:48go in the oven at 170 fan for around 10 minutes, 10, 12 minutes.
0:50:52 > 0:50:57They look good, they've just got a tinge of pale brown round
0:50:57 > 0:50:59the outside, a nice sugary top.
0:50:59 > 0:51:02Quickly remove the sponge fingers from the baking parchment
0:51:02 > 0:51:06and place to cool on the wire rack.
0:51:06 > 0:51:09Now we need to crack on with the bavarois.
0:51:09 > 0:51:11To start with, what I've got over here,
0:51:11 > 0:51:15I've put seven leaves of gelatine into cold water,
0:51:15 > 0:51:17this just softens them, this is the jelly,
0:51:17 > 0:51:21and there should be 450ml of milk.
0:51:21 > 0:51:22- That's it.- Yes.
0:51:24 > 0:51:28I'm going to pop this straight onto a pan to warm up.
0:51:28 > 0:51:32While the milk is warming, separate the yolks from six eggs.
0:51:32 > 0:51:36Measure out 75g of caster sugar...
0:51:36 > 0:51:38add the egg yolks to the sugar...
0:51:38 > 0:51:41and beat until pale and creamy.
0:51:47 > 0:51:48That looks about right.
0:51:48 > 0:51:51When the milk is near to boiling, take it off the heat
0:51:51 > 0:51:55and gradually pour it over the egg mixture.
0:51:55 > 0:51:58Throw the lot in. Thank you.
0:52:01 > 0:52:04I've got the gelatine leaves that have been soaking here,
0:52:04 > 0:52:07get rid of the liquid, pop that straight into the mixture
0:52:07 > 0:52:12and dissolve that into the milk and egg yolk mixture.
0:52:12 > 0:52:14And can I have my pan back, please, Mary?
0:52:17 > 0:52:20Thank you. Going to pour this back in here.
0:52:23 > 0:52:27And this is going to go back on the heat.
0:52:27 > 0:52:29Just till it coats the back of a spoon,
0:52:29 > 0:52:31so it's just going to thicken slightly.
0:52:31 > 0:52:35As soon as the bavarois is the right consistency, remove from the heat.
0:52:35 > 0:52:38You can see this now, it's coating the back of a spoon beautifully.
0:52:38 > 0:52:40That's better.
0:52:40 > 0:52:46This goes straight into a bowl and it needs to cool down.
0:52:46 > 0:52:49While the bavarois cools, cut one end of the sponge fingers and
0:52:49 > 0:52:53arrange vertically around the inside of a greased and lined cake tin.
0:52:54 > 0:52:57Next, whip 350ml of double cream.
0:52:59 > 0:53:05Measure 200ml of passion fruit puree and mix into the bavarois.
0:53:05 > 0:53:10Add the whipped cream to the mixture and fold gently.
0:53:10 > 0:53:11That looks delicious.
0:53:13 > 0:53:16Spoon the bavarois into the tin lined with the sponge fingers.
0:53:18 > 0:53:22And it's important to have it at that sort of setting stage.
0:53:22 > 0:53:26If it is really runny, what happens is it goes into the sponge
0:53:26 > 0:53:28- and makes it like a trifle.- Yeah.
0:53:28 > 0:53:29And also, it would seep through
0:53:29 > 0:53:31the little, tiny gap, which we don't want.
0:53:31 > 0:53:35I'm going to pop this into the fridge,
0:53:35 > 0:53:39and then this we'll leave to set for a good three, four hours.
0:53:42 > 0:53:45Right, Mary, we've got our bavarois in there, chilling nicely.
0:53:45 > 0:53:49We need to make the jelly for the top. I'm doing a lime jelly.
0:53:49 > 0:53:54First, place three sheets of gelatine in cold water to soften.
0:53:54 > 0:53:59Put 125g of caster sugar and 150ml of water into a pan
0:53:59 > 0:54:01and place on the heat.
0:54:03 > 0:54:07While the water and sugar warm on the hob, zest and then juice two limes.
0:54:10 > 0:54:13- Oh, I love the smell of lime. - Right, this is heating through.- OK.
0:54:13 > 0:54:16I'm going to put that in there as well.
0:54:16 > 0:54:20Add the zest and juice to the pan and bring to the boil,
0:54:20 > 0:54:22stirring until the sugar has dissolved.
0:54:22 > 0:54:25- That's ready.- That ready? Fantastic.
0:54:25 > 0:54:27Remove the pan from the heat,
0:54:27 > 0:54:30squeeze the excess moisture from the gelatine.
0:54:33 > 0:54:37- Pop that in there.- Once added to the pan, stir until it's dissolved.
0:54:39 > 0:54:44- That looks good. Almost dissolved, hasn't it?- I think it has, yeah.
0:54:44 > 0:54:46Then sieve the liquid into a jug.
0:54:46 > 0:54:50Let's just get rid of all the little bits of zest,
0:54:50 > 0:54:54but the flavour has already gone into that liquid.
0:54:54 > 0:54:57And that is a pale lemon, it's not lime,
0:54:57 > 0:54:59so you want a bit of colouring in that.
0:54:59 > 0:55:00Well, a little bit of colouring.
0:55:02 > 0:55:05- Go easy.- Little bit in first. That'll do.
0:55:14 > 0:55:16So that's still... Gosh, that's hot still.
0:55:16 > 0:55:19It's still warm, what we need to do is leave that to cool slightly.
0:55:19 > 0:55:21Probably about 20 minutes or so.
0:55:24 > 0:55:28- Gosh, it's as firm as firm. - Oh, look at that.
0:55:28 > 0:55:30- Look at the slight wobble, very mousse-like, isn't it?- Yep.
0:55:30 > 0:55:33So what we're going to do is pour this on.
0:55:33 > 0:55:36The consistency of that is really important,
0:55:36 > 0:55:40because if it's too runny - straight into the sponge.
0:55:43 > 0:55:46Finally, return the russe to the fridge and chill
0:55:46 > 0:55:48until the jelly has set.
0:55:48 > 0:55:51Right, Mary, here's the charlotte russe.
0:55:51 > 0:55:55- Let's have a quick look. - Steady, steady.
0:55:56 > 0:55:57Right.
0:55:57 > 0:56:02When the charlotte russe is ready to decorate, place on a cake stand.
0:56:02 > 0:56:06The finished russe is delicate, so moving it isn't as easy
0:56:06 > 0:56:09as it looks, as one of our bakers found out.
0:56:09 > 0:56:11How do I get it from there to there?
0:56:13 > 0:56:15That's it, just hold it together, hold it together.
0:56:15 > 0:56:19- There we go then.- Right. - What's going on round here?
0:56:19 > 0:56:21- It's split, man.- Is it?
0:56:21 > 0:56:24- You need to get it more into this. - Do you need more hands?
0:56:24 > 0:56:28It's just keeping the sides together, it's set inside.
0:56:28 > 0:56:31- Shall I put my hands...?- You've lifted it... It's lifting off, man.
0:56:31 > 0:56:34Ahh, you twisted it. That's all right, let go.
0:56:34 > 0:56:36- OK?- No, look.
0:56:41 > 0:56:42Oh, it was so close.
0:56:45 > 0:56:46That's it.
0:56:51 > 0:56:53What a shame. Taxi!
0:56:57 > 0:57:01Once the russe is safely on the stand, decorate with fresh fruit.
0:57:01 > 0:57:05Now, I think that is beautiful to have any time of year,
0:57:05 > 0:57:10but in the summertime... What better way to celebrate Victorian baking?
0:57:15 > 0:57:20Well, here it is, Mary, finally ready for a slice of beauty.
0:57:20 > 0:57:23It does look most tempting.
0:57:25 > 0:57:30- Ohh.- Goodness gracious, that is... - You beauty.- ..sheer perfection.
0:57:31 > 0:57:35You're doing quite a good job of that, Mr Hollywood.
0:57:35 > 0:57:36I'm trying. I am trying.
0:57:36 > 0:57:38There you go.
0:57:39 > 0:57:42It looks good on the plate too, doesn't it?
0:57:46 > 0:57:50That really is...superb, isn't it?
0:57:50 > 0:57:54There aren't many times that I'd go back for yet another one,
0:57:54 > 0:57:56this time the jelly.
0:57:56 > 0:57:58It's quite refreshing, it's quite tart as well,
0:57:58 > 0:57:59from the passion fruit,
0:57:59 > 0:58:02and the little bit of lime jelly's set really well.
0:58:02 > 0:58:04The sponge is there as well.
0:58:04 > 0:58:07This is delicious, Mary, but where do we go from here?
0:58:07 > 0:58:09Onward and upward.
0:58:10 > 0:58:14Next time, Mary and Paul once again step into the tent
0:58:14 > 0:58:16to take on five brand-new challenges.
0:58:16 > 0:58:21We'll show you how to create bakes that you never thought you could do.
0:58:22 > 0:58:25We've got some amazing bakes to show you during the masterclasses,
0:58:25 > 0:58:28and it's great, Mary and I again in the tent,
0:58:28 > 0:58:30and we can create our own bit of magic.
0:58:30 > 0:58:34Join us next time for The Great British Bake Off - Masterclass.