0:00:02 > 0:00:05'Throughout a very soggy British summer,
0:00:05 > 0:00:09'12 brave bakers battled it out over bain maries and baking trays
0:00:09 > 0:00:12'to impress the Bake Off's very own king and queen of cakes,
0:00:12 > 0:00:15'Mary Berry and Paul Hollywood.'
0:00:15 > 0:00:17The standard has gone up and up.
0:00:17 > 0:00:19That texture is excellent.
0:00:19 > 0:00:24We raised the bar and all of them, fortunately, have leapt over it.
0:00:24 > 0:00:27'Each week, the bakers faced three challenges
0:00:27 > 0:00:29'that tested their baking experience,
0:00:29 > 0:00:32'their creativity and their ability to work under pressure.'
0:00:32 > 0:00:35Dicing with death in the marquee of the Great British Bake Off.
0:00:35 > 0:00:39'As the heat was turned up, some of them started to crack.'
0:00:39 > 0:00:43Look at the state of me, my hands are shaking.
0:00:43 > 0:00:44I can't do it.
0:00:44 > 0:00:48'But it was the signature bakes that said most
0:00:48 > 0:00:50'about the bakers themselves.
0:00:50 > 0:00:52'A tried and tested recipe of their own
0:00:52 > 0:00:55'that would wow Mary and Paul's palette.'
0:00:55 > 0:00:57I'm just making things today that I like.
0:00:57 > 0:01:00Could go great, could go catastrophically bad.
0:01:00 > 0:01:03- You've worked all that out, haven't you?- I think so.
0:01:03 > 0:01:06It does work quite well at home and everybody really likes it.
0:01:06 > 0:01:10'But now it's time for Mary and Paul to demonstrate
0:01:10 > 0:01:12'some of their own Signature Bakes,
0:01:12 > 0:01:15'and see what they'd have done in the bakers' shoes.'
0:01:15 > 0:01:17I'm quite looking forward to putting my own personality
0:01:17 > 0:01:18into the Signature Challenge.
0:01:18 > 0:01:21I've got lots of hints and tips to give people.
0:01:21 > 0:01:23And I just hope everybody at home likes it
0:01:23 > 0:01:25and wants to bake it themselves.
0:01:27 > 0:01:29'Coming up, Paul makes his own flat breads with a twist,
0:01:29 > 0:01:32'combining a smooth camembert with quince jelly.
0:01:32 > 0:01:34'Perfect for any picnic.
0:01:34 > 0:01:38'Mary's own signature recipe for the perfect apple tarte tatin -
0:01:38 > 0:01:42'crisp apples and golden caramel with a puff pastry base.
0:01:42 > 0:01:45'Paul's recipe for beef Wellington - a fillet of beef wrapped in pate
0:01:45 > 0:01:49'and delicious laminated real puff pastry.
0:01:49 > 0:01:51'Mary's signature sponge pudding -
0:01:51 > 0:01:55'a deliciously light apple sponge soaked in sticky toffee sauce,
0:01:55 > 0:01:57'and Paul's signature regional buns -
0:01:57 > 0:02:00'his twist on the classic Chelsea bun
0:02:00 > 0:02:02'combines dried fruit and cinnamon with orange icing.
0:02:04 > 0:02:07'And finally, if you've ever wanted to know how to crimp pies,
0:02:07 > 0:02:11'line a tin or make Danish pastries, Mary and Paul show us
0:02:11 > 0:02:13'all the tricks in a series of quick tips.'
0:02:13 > 0:02:16With baking, you never stop learning.
0:02:16 > 0:02:20This is our chance to show you guys how to bake at home properly.
0:02:20 > 0:02:25If everybody follows these stages, you'll get a perfect result.
0:02:25 > 0:02:27Let it be your signature dish.
0:02:49 > 0:02:53'Week two of the bake-off and the bakers were battling with bread.
0:02:53 > 0:02:56'They created a huge range of show-stopping bagels,
0:02:56 > 0:03:00'and got themselves into a knot with Paul's eight-stranded plaited loaf
0:03:00 > 0:03:02'in the technical challenge.
0:03:02 > 0:03:05'But the day started off flat with the Signature Challenge.'
0:03:05 > 0:03:07Today, it's the Signature Bake,
0:03:07 > 0:03:09and what we're looking for are flat breads.
0:03:09 > 0:03:13Now these can be tortilla, naan, roti, anything you like.
0:03:13 > 0:03:16You can bake them any way you want. So...
0:03:16 > 0:03:18- On your marks.- Get set. BOTH: Bake.
0:03:21 > 0:03:25I'm doing a spiced mango naan bread.
0:03:25 > 0:03:29Garlic, parsnip and black cardamom chapattis.
0:03:30 > 0:03:32A Bombay bread,
0:03:32 > 0:03:35so if you've ever had Bombay mix it's kind of the same flavour.
0:03:35 > 0:03:38This is traditional Chinese bread.
0:03:38 > 0:03:41I'm making some Italian-style flat breads.
0:03:41 > 0:03:43This is my mum's recipe that I'm using,
0:03:43 > 0:03:47and I'm not changing anything, so hopefully it should still work.
0:03:47 > 0:03:49Fingers crossed.
0:03:49 > 0:03:52Paul's twist on the Signature Flat Bread Challenge is his recipe
0:03:52 > 0:03:57for fresh dough combined with rich camembert and quince jelly.
0:03:57 > 0:04:00I've been making flat breads like this,
0:04:00 > 0:04:02and certainly this technique, for the last...
0:04:02 > 0:04:05- HE EXHALES - ..years, a long time.
0:04:05 > 0:04:07Flat breads go back right into history.
0:04:07 > 0:04:09For today's, I'm going to be using yeast,
0:04:09 > 0:04:11you can make it with a sour,
0:04:11 > 0:04:14but I'm going to modernise it by adding camembert and quince.
0:04:14 > 0:04:17Very simple to do, actually, and great for dinner parties.
0:04:17 > 0:04:21Weigh 500 grams of strong white flour into a mixing bowl,
0:04:21 > 0:04:23add 10 grams of salt to one side
0:04:23 > 0:04:27and 7 grams of fast action yeast to the other.
0:04:27 > 0:04:29The yeast is obviously the leavening bit,
0:04:29 > 0:04:32this is the bit that's going to put a bit of air in it
0:04:32 > 0:04:35and give it a bit of punch when you put it on to the skillet to bake it.
0:04:35 > 0:04:39And then a good glug of, it's about 20, 30 grams of olive oil,
0:04:39 > 0:04:41straight in.
0:04:41 > 0:04:44The next thing I'm going to add is my water,
0:04:44 > 0:04:46- a little bit to start with.- Right.
0:04:46 > 0:04:50Fingers like a mixer, just mix it in, turn the bowl round.
0:04:50 > 0:04:52Could I do that in a mixer?
0:04:52 > 0:04:55You could do it in a mixer, use your dough hook, not a paddle.
0:04:55 > 0:04:58I'm using cold water, most people when they're making doughs
0:04:58 > 0:05:00- would use warm water, you know. - Yes, I would.
0:05:00 > 0:05:03But cold water will still rise the bread, it just takes longer
0:05:03 > 0:05:07and it's the length of time that it proves gives you the flavour.
0:05:07 > 0:05:09So a long prove gets the best bread.
0:05:09 > 0:05:12Long prove, more flavour, less prove, less flavour.
0:05:12 > 0:05:15So are you doing it to the same consistency that you would do
0:05:15 > 0:05:17for an ordinary white bread?
0:05:17 > 0:05:18A normal white bread, yeah.
0:05:18 > 0:05:19That looks about right.
0:05:19 > 0:05:22I've picked up most of the flour now on the bowl.
0:05:22 > 0:05:25Pour some olive oil onto the bench before kneading the dough.
0:05:25 > 0:05:28Don't use flour as it will tighten the dough
0:05:28 > 0:05:29and restrict it from growing.
0:05:29 > 0:05:34What you're trying to do is shape it into some sort of starting position
0:05:34 > 0:05:37and it's nearly there, a bit of pounding.
0:05:37 > 0:05:40When you're making bread, it takes a lot of energy out of you
0:05:40 > 0:05:43- and if you're feeling a bit cross and angry...- Absolutely.
0:05:43 > 0:05:46..it releases it, but you're feeling all right today.
0:05:46 > 0:05:47No, I feel fine today.
0:05:47 > 0:05:50You knead this for about four or five minutes.
0:05:50 > 0:05:53If you're going to do it by hand, take your time if you want to,
0:05:53 > 0:05:56you can take up to ten minutes, it's literally the weight of your hand
0:05:56 > 0:06:00that's doing it and a little bit of a stretch and then roll up.
0:06:00 > 0:06:02It's a very simple technique, it doesn't take
0:06:02 > 0:06:05a lot of muscle at all, it's just the weight of your arm.
0:06:05 > 0:06:09And then you're looking for a soft consistency like this.
0:06:09 > 0:06:10Yes, still quite sticky.
0:06:10 > 0:06:14Yes, it is, and all you do is, once you've mixed it for a bit,
0:06:14 > 0:06:18five to ten minutes, depending on how fast you're going to go,
0:06:18 > 0:06:21you then place the whole thing back in the bowl,
0:06:21 > 0:06:24get a bit of olive oil in there
0:06:24 > 0:06:26and just leave it to rest for about ten to 15 minutes.
0:06:26 > 0:06:30'But the bakers were just as determined to prove that they
0:06:30 > 0:06:32'could impress Paul with their dough.'
0:06:32 > 0:06:34I'm captivated by your yeast slapping.
0:06:34 > 0:06:38It's very, very easy to overwork dough
0:06:38 > 0:06:41if you use the dough hook on the blender.
0:06:41 > 0:06:44Whereas it's a lot more difficult to do that
0:06:44 > 0:06:46when you're doing it by hand.
0:06:46 > 0:06:48A nice action, by the way.
0:06:48 > 0:06:51- Thank you.- A very nice action. - Cheers.
0:06:52 > 0:06:56Just waiting for everything now, calm before the storm.
0:06:56 > 0:06:58What yeast have you got in there?
0:06:58 > 0:07:00Well, this is my Shetlandic homemade style.
0:07:00 > 0:07:02- Can I have a smell?- Yeah, go for it. Eight years old, that one.
0:07:02 > 0:07:05- Eight years old.- No way!
0:07:05 > 0:07:08Yeah, that's...that's nice, that. It's nice and active.
0:07:08 > 0:07:11I'm waiting for the flavours to meld in the roti
0:07:11 > 0:07:12and then it starts the cooking.
0:07:14 > 0:07:17Mary, can you bring that dough for me, please? Thank you.
0:07:17 > 0:07:18That looks well-risen.
0:07:18 > 0:07:20You can see in that short space of time it's risen,
0:07:20 > 0:07:24it's got some air in it, some flour, tip this dough out.
0:07:24 > 0:07:25So why have you changed to flour?
0:07:25 > 0:07:28Because I'm not mixing now, the dough's already done.
0:07:28 > 0:07:32Despite being a flat bread, the dough still needs to prove.
0:07:32 > 0:07:35Although you're going to roll this thing out and put it onto a pan
0:07:35 > 0:07:37and technically fry it to rise it up,
0:07:37 > 0:07:40the bubbles still need to be formed
0:07:40 > 0:07:43and the flavour still needs to be incorporated into the dough.
0:07:43 > 0:07:45Just stretch the dough out
0:07:45 > 0:07:49and just cut it into about roughly 70 gram balls.
0:07:49 > 0:07:52- I think you've done this before. - A couple of times.
0:07:52 > 0:07:56I'm making balls because it's easier to roll out a basic shape.
0:07:56 > 0:07:59So 70 grams is going to make quite big ones, isn't it?
0:07:59 > 0:08:00You can do them the size of your frying pan.
0:08:00 > 0:08:03If you've got a big frying pan, make them bigger,
0:08:03 > 0:08:05if you've got a small frying pan, make them smaller.
0:08:05 > 0:08:07Once your dough is ready, prepare your fillings.
0:08:07 > 0:08:10You can choose almost anything to fill these flat breads,
0:08:10 > 0:08:13but Paul is using camembert and quince.
0:08:13 > 0:08:17I'm just going to take a blob of the camembert and pop it
0:08:17 > 0:08:22inside the dough, just going to take a little bit of the quince jelly.
0:08:22 > 0:08:25And now you've got to make a little parcel, basically,
0:08:25 > 0:08:29by pinching up the sides and pinching it together.
0:08:29 > 0:08:32Once you've got the little parcel, use your rolling pin
0:08:32 > 0:08:34and just gently stretch it out.
0:08:34 > 0:08:37You will get a slight burst as the cheese
0:08:37 > 0:08:39and the quince tries to get out.
0:08:39 > 0:08:41Now, when your pan's nice and hot,
0:08:41 > 0:08:43I always test it with a little flick of flour,
0:08:43 > 0:08:45to see if it actually goes brown.
0:08:45 > 0:08:48Could you do it in a normal non-stick frying pan?
0:08:48 > 0:08:51Yeah, yeah. Use a little bit of oil.
0:08:51 > 0:08:53No more proving for that like you would with a roll?
0:08:53 > 0:08:56Well, no, it's flat, we proved it in the bowl
0:08:56 > 0:08:59to give it a bulk fermentation to give it flavour.
0:08:59 > 0:09:03What we're doing now is actually forcing the yeast to start to grow,
0:09:03 > 0:09:05it will start to bubble very, very quickly
0:09:05 > 0:09:07because it's on extreme heat.
0:09:07 > 0:09:10- See the bubbles beginning to appear all the way around?- Yes.
0:09:10 > 0:09:12- All over the top, they're bubbling. - It's rising, isn't it?
0:09:12 > 0:09:16- It is.- If you're going camping and you've got a frying pan,
0:09:16 > 0:09:18you could easily make this sort of bread.
0:09:18 > 0:09:19What fun to do out of doors!
0:09:19 > 0:09:22Yes, absolutely, and the kids love doing this as well.
0:09:22 > 0:09:25It's quite versatile. Put stilton, put grapes, put pecans,
0:09:25 > 0:09:29put mushroom, onions, anything you want, inside these.
0:09:29 > 0:09:32And the range of recipes which the bakers made
0:09:32 > 0:09:35showed just how varied these breads can be.
0:09:35 > 0:09:38That's how it's meant to look, sort of, isn't it?
0:09:38 > 0:09:42If they puff up like they are doing here, then they're cooked,
0:09:42 > 0:09:43the puffing up is key.
0:09:43 > 0:09:45You don't have to make flat breads in a frying pan.
0:09:45 > 0:09:48Many of the bakers did theirs in the oven,
0:09:48 > 0:09:50in all kinds of different ways.
0:09:50 > 0:09:54I'm trying to juggle lots of things, I've got the griddle on the go
0:09:54 > 0:09:55and the pizza stone.
0:09:55 > 0:09:58They're calling you Hot Rocks Brendan.
0:09:58 > 0:10:01It's a bit like, I suppose, the equivalent of our stone bake theory.
0:10:01 > 0:10:04- Stone bake pizza?- Exactly, there's just an extra quality, isn't there?
0:10:04 > 0:10:06- Yeah, yeah, yeah. - There's an extra taste.
0:10:08 > 0:10:11The cheese is beginning to cook, the quince is beginning to melt
0:10:11 > 0:10:15and it's beginning to blow bubbles, see, and then steam pours out.
0:10:15 > 0:10:16Smells wonderful.
0:10:16 > 0:10:20As a party food, it works really well because you just chop them
0:10:20 > 0:10:23into lengths and serve them with an aubergine guacamole dip,
0:10:23 > 0:10:26which is one of my favourites because there's actually
0:10:26 > 0:10:28colour in the dough with some curry powder, it turns it green and you
0:10:28 > 0:10:32add a spoonful of sultanas and some mango chutney to that as well.
0:10:32 > 0:10:33A whole curry in a flatbread.
0:10:33 > 0:10:36I mean, anything works inside these things.
0:10:36 > 0:10:39Get a good strong colour on it, don't be afraid to put
0:10:39 > 0:10:41this little bit of black on it, that's what it should be.
0:10:41 > 0:10:44About three or four minutes each side.
0:10:44 > 0:10:46You leave that to cool and then chop it up while it's warm,
0:10:46 > 0:10:49and then you'll get all the ooze coming out of it.
0:10:49 > 0:10:51It's absolutely delicious,
0:10:51 > 0:10:54but that is how you make a camembert and quince flat bread.
0:11:02 > 0:11:04Steaming. I've got the big half.
0:11:04 > 0:11:08So these can be done in advance and then warmed just before a party.
0:11:08 > 0:11:10I like the way it's so flexible,
0:11:10 > 0:11:13and you can imagine filling it with all things like
0:11:13 > 0:11:16a little bit of curry in there with a little bit of mango chutney.
0:11:16 > 0:11:18You can taste that camembert as well.
0:11:18 > 0:11:21The camembert's in there, little bit of quince I've just got as well.
0:11:21 > 0:11:26And together with the look of them, they're just, for me,
0:11:26 > 0:11:27they're fantastic flat breads.
0:11:27 > 0:11:29And so easy to make.
0:11:29 > 0:11:32- Well, I think they're absolutely lovely.- Good.
0:11:34 > 0:11:39Now Mary's top tip for perfectly lining a circular cake tin.
0:11:39 > 0:11:43First of all, I have got to grease the tin.
0:11:43 > 0:11:44Right in the corners.
0:11:44 > 0:11:48And then all the way around the sides.
0:11:48 > 0:11:51So you just take a strip of baking parchment,
0:11:51 > 0:11:53and it wants to be taller than the tin
0:11:53 > 0:11:56because it deflects the heat from the side.
0:11:56 > 0:12:02And take the strip and then fold in a piece at the bottom...
0:12:03 > 0:12:05..like that.
0:12:05 > 0:12:10So I've turned that in, then I'm going to cut diagonal slices,
0:12:10 > 0:12:11all the way down.
0:12:11 > 0:12:14As you put that in the tin,
0:12:14 > 0:12:18each one will overlap the other quite easily.
0:12:18 > 0:12:22So lift the paper up and where you've done that straight fold,
0:12:22 > 0:12:25that's got to go to the bottom of the tin.
0:12:25 > 0:12:28Press that all the way around.
0:12:30 > 0:12:31That's perfect.
0:12:31 > 0:12:35Then you just take the circle that you've cut,
0:12:35 > 0:12:39pop that over the top, and it's as neat as can be.
0:12:39 > 0:12:43Tin is lined, so all you've got to do is put the mixture in
0:12:43 > 0:12:45and just level it off.
0:12:48 > 0:12:51The third week of the bake-off was all about tarts.
0:12:51 > 0:12:55Mary's treacle tarte tangled them up in the technical challenge
0:12:55 > 0:13:00whilst their show-stopping designer tarts had the wow factor.
0:13:00 > 0:13:02But it was with their Signature Bake
0:13:02 > 0:13:04that the bakers hoped to impress.
0:13:04 > 0:13:08Now we're going to be asking you today to rustle up
0:13:08 > 0:13:11a bit of a French classic, which is the tarte tatin.
0:13:11 > 0:13:13So we're looking for one large tarte,
0:13:13 > 0:13:16which sounds like a Paul Hollywood personal ad.
0:13:16 > 0:13:18But it isn't, we're looking for a classic tarte tatin,
0:13:18 > 0:13:22- sweet or savoury. So... - On your marks.- Get set.- Bake.
0:13:26 > 0:13:28Whilst traditionally apple,
0:13:28 > 0:13:32the bakers put their own twist on the classic tarte tatin.
0:13:32 > 0:13:36I am making an apple and pear tarte tatin.
0:13:36 > 0:13:38Apple and lavender.
0:13:38 > 0:13:42- Apple and vanilla. - An apple and ginger tarte tatin.
0:13:42 > 0:13:44Others went even further.
0:13:44 > 0:13:47Blue cheese and walnut and a bit of thyme.
0:13:47 > 0:13:51Plum, cherry and five spice tarte tatin.
0:13:51 > 0:13:55- Caramelised banana.- Oh, nice, that's my favourite one, that.
0:13:55 > 0:13:56- Oh, is it?- Yes.- That was lucky.
0:13:56 > 0:14:00But Mary's signature tarte tatin is the traditional apple,
0:14:00 > 0:14:02glazed in their own juices
0:14:02 > 0:14:05and layered with a homemade rough puff pastry.
0:14:05 > 0:14:08I think this is one of my favourite challenges, actually,
0:14:08 > 0:14:09the signature tarte tatin.
0:14:09 > 0:14:12I couldn't agree more, it's a French classic,
0:14:12 > 0:14:15I'm doing my own interpretation of it. I'm going to start off
0:14:15 > 0:14:18with the pastry, and I'm doing a quick rough puff.
0:14:18 > 0:14:22Weigh out 100 grams of plain flour and 50 grams of butter
0:14:22 > 0:14:26and 25 grams of lard that you've frozen, ready to grate.
0:14:26 > 0:14:30If you don't have it really, really cold, it won't grate.
0:14:30 > 0:14:34Put the lard into the flour, and in this way it doesn't really
0:14:34 > 0:14:37stick to your hands, otherwise you'll get in a real mess.
0:14:37 > 0:14:40Now you see what I'm doing here
0:14:40 > 0:14:43is keeping every little bit of fat separate.
0:14:43 > 0:14:45You know, rather than having big lumps,
0:14:45 > 0:14:49which is traditional for rough puff or little pieces for flaky.
0:14:49 > 0:14:53Do the same with the frozen butter until everything is grated
0:14:53 > 0:14:55and incorporated with the flour.
0:14:55 > 0:14:59This is how I make pastry at home, very quickly,
0:14:59 > 0:15:04whether it's a mince pie, any pastry that I want nice and flaky.
0:15:04 > 0:15:06The colder the butter inside the pastry,
0:15:06 > 0:15:08the more rise and puff you will get.
0:15:08 > 0:15:12People say you've got to have cold hands for pastry.
0:15:12 > 0:15:15I'm not too fussy whether my hands are cold,
0:15:15 > 0:15:18it's having the actual fat cold.
0:15:18 > 0:15:22Add about four or five tablespoons of water to the grated mixture.
0:15:22 > 0:15:24Combine the ingredients until the pastry holds together
0:15:24 > 0:15:26and it's ready to roll out.
0:15:26 > 0:15:27Flour the board.
0:15:27 > 0:15:31My nan used to use a lot of lard, you know, in a lot of her baking,
0:15:31 > 0:15:34you know, especially round World War One.
0:15:34 > 0:15:36Did you use a lot of lard then as well?
0:15:36 > 0:15:38You're always on about me cooking in the war!
0:15:38 > 0:15:40- You are rotten to me, aren't you? - Sorry, Mary.
0:15:40 > 0:15:43Roll it into an oblong, like that,
0:15:43 > 0:15:47and you can see how well the fat is distributed.
0:15:47 > 0:15:49So a good indication actually
0:15:49 > 0:15:52is looking for a good marble in this from the very beginning?
0:15:52 > 0:15:55That's right. I'm going to fold that in three, like that,
0:15:55 > 0:16:00brush off any surplus flour, then again like that.
0:16:00 > 0:16:04Seal the ends to keep the air in, and then one in the middle
0:16:04 > 0:16:07and there, and gradually you will build up layers,
0:16:07 > 0:16:10just as if you were doing real puff pastry.
0:16:10 > 0:16:14Repeat exactly the same folding sequence for a second time.
0:16:14 > 0:16:16I just put my knuckle in like that,
0:16:16 > 0:16:21so when I take it out of the fridge, it reminds me that I've done two.
0:16:21 > 0:16:24Wrap it in cling film and put the pastry in the fridge to chill.
0:16:24 > 0:16:26You'll need to repeat the folding process once more,
0:16:26 > 0:16:29chilling it in the fridge in between
0:16:29 > 0:16:31to prevent it from shrinking when baked.
0:16:31 > 0:16:33In the meantime, make the caramel.
0:16:33 > 0:16:39When making caramel, you have to have a pan that is stainless steel,
0:16:39 > 0:16:42not non stick, or it will crystallise very quickly.
0:16:42 > 0:16:46Add six tablespoons of water to a pan
0:16:46 > 0:16:49and then dissolve 175 grams of granulated sugar.
0:16:49 > 0:16:52It's no good trying to do this with any of the brown sugars,
0:16:52 > 0:16:55it doesn't work, you've got to have a white sugar.
0:16:55 > 0:16:57Stir until all the sugar is dissolved
0:16:57 > 0:16:59and then leave alone to boil rapidly for a few minutes.
0:16:59 > 0:17:04And you'll immediately notice that it starts to make a row.
0:17:04 > 0:17:08When it reaches the caramel stage, it will go peaceful,
0:17:08 > 0:17:13but don't wander round the kitchen, stay with it and watch it.
0:17:13 > 0:17:15Can you see in the middle there
0:17:15 > 0:17:18it's just beginning to turn the palest caramel colour?
0:17:18 > 0:17:23Although some of the bakers didn't find making caramel quite so easy.
0:17:24 > 0:17:29I think the sugar crystallised, so I'm going to start again.
0:17:33 > 0:17:36The pressure is definitely on at the moment
0:17:36 > 0:17:40as the caramel is going on for the fourth time.
0:17:41 > 0:17:43How many times have you done that?
0:17:43 > 0:17:45This is the fifth one and this is the sixth time.
0:17:45 > 0:17:47Watch these like a hawk, please.
0:17:47 > 0:17:48- I know. - SHE LAUGHS NERVOUSLY
0:17:48 > 0:17:51I've got a good feeling about number six.
0:17:51 > 0:17:55This sugar syrup is batch seven. Oh, please don't go crystallise now.
0:17:55 > 0:17:57I don't think the sugar likes me today.
0:18:00 > 0:18:05Now, that is just a gorgeous deep toffee colour.
0:18:05 > 0:18:10Pour that in quite quickly, don't grease this,
0:18:10 > 0:18:14if you grease it, as soon as the caramel goes in there,
0:18:14 > 0:18:16it will crystallise.
0:18:16 > 0:18:20I will use that pan to make the sort of syrup to go off the top,
0:18:20 > 0:18:21so I can just leave that.
0:18:21 > 0:18:24Then run that just round the bottom,
0:18:24 > 0:18:29and leave it to get absolutely cold, and then you put the apples on top.
0:18:29 > 0:18:32Slice 900 grams of eating apples into thin wedges.
0:18:32 > 0:18:37Don't use cooking apples as they will disintegrate while baking.
0:18:37 > 0:18:39I'm using Pink Lady because I'm leaving the skin on
0:18:39 > 0:18:41and they look very pretty.
0:18:41 > 0:18:44You could use Cox's, you could use any eating apple,
0:18:44 > 0:18:47and they need to be fairly evenly cut into wedges,
0:18:47 > 0:18:50especially on the bottom because you've got to make that pattern,
0:18:50 > 0:18:52which looks so pretty.
0:18:52 > 0:18:56Now, when you come to doing the apple, the natural thing to do
0:18:56 > 0:18:59is to put them in like that, but when you think about it,
0:18:59 > 0:19:01it's going to be turned out,
0:19:01 > 0:19:05so what you've got to do is put them that way round,
0:19:05 > 0:19:08and then you get that lovely pattern all the way round.
0:19:08 > 0:19:13Take the slices and just go all the way round in the circle,
0:19:13 > 0:19:16overlapping, and you only need do this for the bottom,
0:19:16 > 0:19:19or rather it will turn out as the top.
0:19:19 > 0:19:22You can just chuck the rest in on top.
0:19:22 > 0:19:24Add the juice of the lemon to the sliced apples
0:19:24 > 0:19:26to prevent them from going brown.
0:19:26 > 0:19:31I must say, you're doing this very meticulously and I'm very impressed.
0:19:31 > 0:19:33Thanks very much, Mum. Did you ever see Fanny Craddock, Mary?
0:19:33 > 0:19:35She had Johnny of course,
0:19:35 > 0:19:40but I treat you much nicer than Fanny Craddock treated Johnny.
0:19:40 > 0:19:42Add the lemon zest to the remaining apple slices
0:19:42 > 0:19:45and pile them all into the tin.
0:19:45 > 0:19:48So there it is full, now we have to put the pastry on top.
0:19:48 > 0:19:51Remove the chilled pastry from the fridge.
0:19:51 > 0:19:55It has already had three turns and is now ready for the final one.
0:19:55 > 0:19:58So one more rolling in the traditional way
0:19:58 > 0:20:01to get those folds and all the layers,
0:20:01 > 0:20:05and now all I've got to do is roll it to the shape of the tin.
0:20:05 > 0:20:08It wants to be just a little bit bigger.
0:20:08 > 0:20:13How you know how big it is, take the length of the rolling pin,
0:20:13 > 0:20:17put your nail there, that's plenty big enough.
0:20:17 > 0:20:22And then just lift it into the middle and gently ease it in,
0:20:22 > 0:20:23tucking it in.
0:20:23 > 0:20:26Can you see that it is a little bit on the big side?
0:20:26 > 0:20:28But that's how it should be.
0:20:28 > 0:20:32Pushing it down, you don't need to do any fancy edging with it,
0:20:32 > 0:20:36tucking it in all the way round, and then take a knife
0:20:36 > 0:20:41and just make a little cross in the middle to let the apples breathe
0:20:41 > 0:20:43and send some steam out.
0:20:43 > 0:20:45Put in a pre-heated oven at 220 degrees,
0:20:45 > 0:20:49200 fan, for about 40 minutes until the pastry is golden.
0:20:58 > 0:21:00There's a lot of liquid still.
0:21:03 > 0:21:05Moment of truth now.
0:21:06 > 0:21:08HE SIGHS
0:21:12 > 0:21:16It's kind of collapsed slightly on this side, but...
0:21:16 > 0:21:19Well, that's not too bad.
0:21:19 > 0:21:20Puff the magic pastry, here it comes.
0:21:20 > 0:21:23God, you need biceps for that.
0:21:23 > 0:21:27That's not only a taste of France, it's the size of France.
0:21:30 > 0:21:34Oh, my days. Look at that.
0:21:34 > 0:21:37Yes, yes, sorry. Yes.
0:21:41 > 0:21:46The main thing is the pastry is cooked through, the apples are soft,
0:21:46 > 0:21:49it's shrinking away from the sides a little,
0:21:49 > 0:21:53and I'm going to drain off any surplus juices
0:21:53 > 0:21:55and add a little more sugar to it.
0:21:55 > 0:21:58Add 75 grams of caster sugar
0:21:58 > 0:22:00to the pan that you used to make the caramel.
0:22:00 > 0:22:05Put a cloth over the top and drain any juices into that pan.
0:22:05 > 0:22:09In that way, you get a nice syrup. And reduce it.
0:22:09 > 0:22:13There's a little bit of caramel that was left from the caramel
0:22:13 > 0:22:18that I put at the base, it's a nice coating consistency now,
0:22:18 > 0:22:21and that will give a really nice shine on top.
0:22:21 > 0:22:25So that's ready. We'll turn it out and pour the sauce over the top.
0:22:25 > 0:22:28You never want to turn it out until you're serving
0:22:28 > 0:22:30so everybody's sitting down,
0:22:30 > 0:22:34everybody's anticipating it coming in, turn it out then.
0:22:34 > 0:22:37So put the plate over the top like that, a wing and a prayer...
0:22:37 > 0:22:40One, two, three.
0:22:40 > 0:22:42Like that.
0:22:42 > 0:22:45There we are, looks beautiful,
0:22:45 > 0:22:49and you see the way we had that pastry just pushed down.
0:22:49 > 0:22:50Yeah.
0:22:50 > 0:22:54It makes a lovely rim and then the extra sauce over the top.
0:22:54 > 0:22:58Now, doesn't that give a lovely shine to it?
0:22:58 > 0:22:59Can I eat it now, Mary?
0:23:11 > 0:23:15There's no sugar with the apple, that's intentional,
0:23:15 > 0:23:21you have the caramel at the top, and when the juices are drained off,
0:23:21 > 0:23:23you add more sugar, and that is the only sweetener.
0:23:23 > 0:23:26The flavour of the apple really comes through on this one.
0:23:26 > 0:23:28- Lovely crispy, buttery base. - And I think it works.
0:23:28 > 0:23:32That would be lovely with cream and stuff, beautiful.
0:23:32 > 0:23:36And now Paul's top tip to create a crimping crown for any pie.
0:23:38 > 0:23:41Grab the lid and pop it on top of the pie.
0:23:41 > 0:23:44A bit of pressure pushing your lid onto your base,
0:23:44 > 0:23:47just seals it all in so everything cooks within the pie.
0:23:47 > 0:23:50Lift up your pie, hold the knife at an angle,
0:23:50 > 0:23:55trim all the way around, nice and gently.
0:23:55 > 0:23:57The crimping is mainly for aesthetics.
0:23:57 > 0:24:01Start with two fingers on the corner, your next finger,
0:24:01 > 0:24:06your forefinger, then comes up and drives up a little arch like so.
0:24:06 > 0:24:08Go all the way around.
0:24:08 > 0:24:11That is one style of crimping.
0:24:11 > 0:24:14The next one is, just your thumb and your forefinger.
0:24:14 > 0:24:20Pinch, pinch on the edge of your pie, and it seals the lid
0:24:20 > 0:24:25and the base neatly and it looks very professional.
0:24:25 > 0:24:29You can seal a pork pie like this or any pie.
0:24:29 > 0:24:30Look at that.
0:24:33 > 0:24:36Week five of the bake-off and the remaining eight bakers
0:24:36 > 0:24:40were challenged to make Paul's technically tricky hand-raised pies
0:24:40 > 0:24:44and wow the judges with their show-stopping American pies.
0:24:44 > 0:24:46But it was the Signature Challenge
0:24:46 > 0:24:50that showed their twist on a puff pastry family favourite.
0:24:50 > 0:24:53Bakers, we'd like you to make a Wellington.
0:24:53 > 0:24:57The filling has to be savoury, it needs to be completely covered
0:24:57 > 0:25:00with pastry, but the rest is up to you, so on your marks...
0:25:00 > 0:25:02- Get set.- Bake.
0:25:09 > 0:25:12I'm calling it a full English Wellington
0:25:12 > 0:25:16because it's got eggs, sausage, black pudding, tomato and mushroom.
0:25:18 > 0:25:21Chick peas, peppers and spinach,
0:25:21 > 0:25:23and then it's going to have some garlic mushrooms around it.
0:25:23 > 0:25:26I'm making a salmon coulibiac
0:25:26 > 0:25:30with layers of different types of vegetables and herbs.
0:25:30 > 0:25:32We all like a challenge.
0:25:32 > 0:25:36Paul's signature Wellington is a classic beef Wellington
0:25:36 > 0:25:38with puff pastry spread with pate
0:25:38 > 0:25:41and wrapped around a prime fillet of tender beef.
0:25:41 > 0:25:46So, beef Wellington, this is one of the real luxury dishes.
0:25:46 > 0:25:49I'm looking forward to your version.
0:25:49 > 0:25:51Today, I'll go down the classical route but for me, my twist
0:25:51 > 0:25:56is adding the pate, and all the flavours together are just stunning.
0:25:56 > 0:26:01Measure out 150 grams of strong flour and 150 grams of plain flour.
0:26:01 > 0:26:03You're dumbing down the gluten in the strong,
0:26:03 > 0:26:06but you're upping the gluten from the plain,
0:26:06 > 0:26:08so the balance actually would be quite a robust pastry
0:26:08 > 0:26:11that you can really roll out and slap your butter in
0:26:11 > 0:26:12and get some rise from.
0:26:12 > 0:26:15Add to the flour a pinch of salt and two whole eggs
0:26:15 > 0:26:19and 100 millilitres of water, a little at a time.
0:26:19 > 0:26:23Get your fingers in again, begin to mix the pastry round,
0:26:23 > 0:26:25you can do this in a mixer,
0:26:25 > 0:26:29essentially, it will just do this, that you can do with your hand.
0:26:29 > 0:26:31It's quite a robust little dough.
0:26:31 > 0:26:33Once you've taken all the flour that's in the bowl,
0:26:33 > 0:26:35pop it on the bench.
0:26:35 > 0:26:38A light dusting of flour and then just roll it up into a ball,
0:26:38 > 0:26:42and all you do is manipulate this, just for a couple of minutes,
0:26:42 > 0:26:45just until it goes smooth, and it will go smooth.
0:26:45 > 0:26:47Again, the technique, just flatten it down,
0:26:47 > 0:26:48and then roll it up.
0:26:48 > 0:26:51Flatten it down and roll it up. You only literally
0:26:51 > 0:26:54have to bring the ingredients together for a couple of minutes
0:26:54 > 0:26:57just doing this, and you can see the dough is much smoother.
0:26:57 > 0:27:00It's quite stretchy as well.
0:27:00 > 0:27:02It's got a bit of resistance in there.
0:27:02 > 0:27:05Proper puff pastry must be chilled, or it can become tough,
0:27:05 > 0:27:08so wrap it in Clingfilm and chill in the fridge for as long as possible -
0:27:08 > 0:27:10overnight, if you have time.
0:27:12 > 0:27:15It's quite enjoyable to make your own puff pastry -
0:27:15 > 0:27:17when it turns out right.
0:27:19 > 0:27:22Everything is tricky about this bake - the meat, the pastry,
0:27:22 > 0:27:26the bits that you put with it. And they all have to be good.
0:27:29 > 0:27:32The secret with making...
0:27:32 > 0:27:33puff is obviously to keep
0:27:33 > 0:27:36your ingredients as cold as possible.
0:27:36 > 0:27:39I'm going to use a bit of flour and a rolling pin
0:27:39 > 0:27:41and just shape it, so it's nice and smooth,
0:27:41 > 0:27:43into a rectangle.
0:27:43 > 0:27:47Measure out 160g of very cold, unsalted butter...
0:27:47 > 0:27:49Coat it in flour.
0:27:49 > 0:27:52It is hard - you can put it between greaseproof and bang it out.
0:27:52 > 0:27:56Just keep it on a bench, and bang it out.
0:27:56 > 0:27:59Very good tip, to have it on a board, to do it.
0:27:59 > 0:28:01Yeah. It doesn't make THAT much mess,
0:28:01 > 0:28:04as long as your butter's cold.
0:28:04 > 0:28:06Make it into a rough rectangle.
0:28:06 > 0:28:08When you put the butter on the dough,
0:28:08 > 0:28:10it must cover two-thirds of it.
0:28:10 > 0:28:12I'm going to fold over the top bit now
0:28:12 > 0:28:13over half the butter, to about there.
0:28:13 > 0:28:17But to make it even more accurate, just cut your butter,
0:28:17 > 0:28:19lift it up, pop it on the top.
0:28:19 > 0:28:22Stretch the bottom, then place that over the top.
0:28:22 > 0:28:25Now, that looks very neat. The only difference is,
0:28:25 > 0:28:28when I make puff pastry, I do it the classic way,
0:28:28 > 0:28:31of equal butter to equal flour,
0:28:31 > 0:28:34and no egg in it - so, this is a totally different version.
0:28:34 > 0:28:37Egg is one of the key ingredients for flavour,
0:28:37 > 0:28:39and also for the spring as well.
0:28:39 > 0:28:42- It'll also give it a nice colour. - Yeah, golden.- I'm interested.
0:28:42 > 0:28:44Tap the middle,
0:28:44 > 0:28:47and then tap down and tap up.
0:28:47 > 0:28:49If you start from the top and tap, all the butter
0:28:49 > 0:28:52runs down to the bottom, so start tapping gently from the middle,
0:28:52 > 0:28:55up and down, little bit of a roll...
0:28:55 > 0:29:00You're taking it down roughly to about...10 mil, in height.
0:29:00 > 0:29:03Once you've got that nice and neat - and try and get it
0:29:03 > 0:29:05as neat as you can -
0:29:05 > 0:29:08then you fold it one more time.
0:29:08 > 0:29:10That...is one turn.
0:29:10 > 0:29:13Tap it in the middle again, up and down,
0:29:13 > 0:29:17and then roll out again, to exactly the same size
0:29:17 > 0:29:19as you did a minute ago.
0:29:19 > 0:29:22Fold it again, and once more, over the top.
0:29:22 > 0:29:25Now, that...has had two turns.
0:29:25 > 0:29:28Now, it needs another two before you use it.
0:29:28 > 0:29:30Now, that will go straight into a fridge,
0:29:30 > 0:29:33and be left to chill, again, for at least an hour,
0:29:33 > 0:29:35or even a couple of hours, till that butter
0:29:35 > 0:29:39begins to solidify, and then we can do a final two turns,
0:29:39 > 0:29:43and it's ready to go. This is 750 grams
0:29:43 > 0:29:47of prime fillet steak. There's no way of doing
0:29:47 > 0:29:50a half-measure with this - you have to go for quality.
0:29:50 > 0:29:53You can get the butcher to clean it up, but if you do see any sinews,
0:29:53 > 0:29:56just drop your knife under and run it through.
0:29:56 > 0:29:59Now, this has been outside for a couple of hours -
0:29:59 > 0:30:03just in ambient temperature, room temperature, just to relax the meat.
0:30:03 > 0:30:06Because as soon as it goes into the fridge, it tightens up.
0:30:06 > 0:30:07You want it to be nice and loose.
0:30:07 > 0:30:10And most important of all, it must be
0:30:10 > 0:30:13- the centre cut...- Yeah.- ..because the tail comes here - that's thin,
0:30:13 > 0:30:18- and you wouldn't get the even size all the way down.- Yeah.
0:30:18 > 0:30:22And the thick end here comes in two parts, and clever butchers
0:30:22 > 0:30:26tie it all together, but when you take a slice from it,
0:30:26 > 0:30:27- it's in two pieces. - Breaks apart, yeah.
0:30:27 > 0:30:30So, it should be the centre cut, which, I'm afraid,
0:30:30 > 0:30:33- is the most expensive cut. - Unfortunately, yes, it is.
0:30:33 > 0:30:35I'm just going to seal the steak off in a pan.
0:30:35 > 0:30:38Rub some salt in, and some pepper,
0:30:38 > 0:30:40get it inside the pan.
0:30:40 > 0:30:43STEAK SIZZLES
0:30:47 > 0:30:49Pop some kitchen roll on here,
0:30:49 > 0:30:53and just to take a little bit more of that juice off...
0:30:54 > 0:30:57And you need to leave that to cool.
0:30:57 > 0:31:01- Stone cold, otherwise it will melt the butter in the pastry.- Exactly.
0:31:01 > 0:31:04But that was the least of the worries in the bake-off tent.
0:31:06 > 0:31:08Oh!
0:31:08 > 0:31:10It's a little bit unstable.
0:31:12 > 0:31:15This feels so funny!
0:31:19 > 0:31:22I can't decide whether to decorate or to score.
0:31:22 > 0:31:25- I'd decorate it. - You reckon? I might decorate it.
0:31:25 > 0:31:27And you know how Mary loves to see what's on the inside
0:31:27 > 0:31:30- replicated on the outside...? - Oh, no, don't!
0:31:30 > 0:31:33- I haven't got...- I think you should do a full farmyard scene.
0:31:36 > 0:31:39Pastry here, which I'm now going to roll out,
0:31:39 > 0:31:41ready to have the steak put inside.
0:31:41 > 0:31:43You've got to think of the size of the fillet,
0:31:43 > 0:31:45which I've sort of got in my head.
0:31:45 > 0:31:49Now relax the pastry. Get a bit of air underneath it.
0:31:49 > 0:31:52You can see it's not springing back at all. Now's the fun bit.
0:31:52 > 0:31:55I've got about 150 grams of pate.
0:31:55 > 0:32:00Just begin to smear it onto the top of the puff pastry.
0:32:00 > 0:32:03As long as you get the majority of it equally down the middle that way,
0:32:03 > 0:32:04it doesn't matter too much
0:32:04 > 0:32:07cos that's the bit that's going to be folded over
0:32:07 > 0:32:09so you don't have to go right to the end.
0:32:09 > 0:32:12Do you know, one of the things I like about beef Wellington
0:32:12 > 0:32:16is that you can do it all ahead, you can actually assemble it completely,
0:32:16 > 0:32:19everything except for glazing it.
0:32:19 > 0:32:21Keep it in the fridge,
0:32:21 > 0:32:23do it the day before and then cook it in the oven.
0:32:23 > 0:32:24It will take a little bit longer.
0:32:24 > 0:32:27Got my rectangle here, I'm just going to tack a little bit down
0:32:27 > 0:32:30on the table. This just helps when you finally roll it up,
0:32:30 > 0:32:32you've got something thin to actually join on to.
0:32:32 > 0:32:35So get your fillet, the size is pretty good,
0:32:35 > 0:32:40pop that into the centre, get the top piece
0:32:40 > 0:32:42and then just try and tack that down on to the steak,
0:32:42 > 0:32:44keeping that quite tight.
0:32:44 > 0:32:49Fold your ends in, the same on the other side.
0:32:49 > 0:32:54It's funny how I learn something every day, I would never think
0:32:54 > 0:32:57of doing this business of pressing the pastry like you are there
0:32:57 > 0:33:00and pressing it down so it doesn't move, that's a very good tip.
0:33:00 > 0:33:02Yeah, it prevents it from moving but also when you
0:33:02 > 0:33:05seal it up you've got a nice thin line,
0:33:05 > 0:33:08because when you roll that over now you can pull it and get a bit
0:33:08 > 0:33:11of a tension and then you know it's going to be nice and neat,
0:33:11 > 0:33:16and you know underneath you've got the one line
0:33:16 > 0:33:18which is already self-tacked.
0:33:18 > 0:33:21Egg wash the Wellington so that it is covered all over,
0:33:21 > 0:33:23giving the pastry its golden colour.
0:33:23 > 0:33:24That'll give it a nice shine.
0:33:24 > 0:33:26You don't have to grease the baking sheet
0:33:26 > 0:33:29because there's plenty of butter in the pastry and it won't stick.
0:33:29 > 0:33:33Use the back of your knife and just run it from the top,
0:33:33 > 0:33:36don't put any weight on it, and just drop it down.
0:33:36 > 0:33:38Just doing diagonals.
0:33:39 > 0:33:43That's a lovely simple, smart way of doing it.
0:33:43 > 0:33:46- You can put leaves on top.- Yeah. - And any trimmings if you want to.
0:33:46 > 0:33:48But don't use the sharp part of your knife,
0:33:48 > 0:33:51cos the last thing you want to do is cut through the pastry
0:33:51 > 0:33:53and then cause it to rip in the oven.
0:33:53 > 0:33:57That will give it a lovely pattern on top when it's cooking.
0:33:57 > 0:34:01Bake in the oven for 20 to 25 minutes at 200 degrees fan,
0:34:01 > 0:34:04until the pastry is crisp and golden and cooked all the way through.
0:34:04 > 0:34:07But not all the bakers were so lucky.
0:34:07 > 0:34:08OK, you need to go in.
0:34:17 > 0:34:20Oh, my god almighty.
0:34:22 > 0:34:25My pastry has completely melted and is falling off the meat.
0:34:25 > 0:34:28There's absolutely nothing I can do about it.
0:34:28 > 0:34:32This is like the worst thing, ever.
0:34:32 > 0:34:33Oh!
0:34:33 > 0:34:36Well, actually...ooh, hello!
0:34:36 > 0:34:37The pastry looks good.
0:34:45 > 0:34:48- That looks fantastic.- One of the reasons why it puffs up so much
0:34:48 > 0:34:52is if you take it straight from the fridge and put it in the oven,
0:34:52 > 0:34:55that sting from being from the fridge where it's cold
0:34:55 > 0:34:57and hits the heat, it just wants to explode
0:34:57 > 0:34:59cos all the layers of butter are really cold.
0:34:59 > 0:35:02That's the secret to making a great puff pastry.
0:35:02 > 0:35:03And that for me
0:35:03 > 0:35:06is the best beef Wellington.
0:35:12 > 0:35:14It's lovely, it's golden brown.
0:35:14 > 0:35:17You need to rest this for a good ten, 15 minutes
0:35:17 > 0:35:19before you actually serve it.
0:35:19 > 0:35:21- And that's a very important part, isn't it?- Yeah.
0:35:21 > 0:35:23Is your plate ready?
0:35:25 > 0:35:26Thank you.
0:35:26 > 0:35:29Oh, that's just how I like it.
0:35:29 > 0:35:32That's grand that, Mary. Especially with the pate.
0:35:32 > 0:35:35I think it's lovely.
0:35:35 > 0:35:38- Just going to carry on eating, cos it's delicious!- Oh, it's good.
0:35:39 > 0:35:44And now Paul's top tip to create the perfect Danish pastry shapes.
0:35:44 > 0:35:48Get your pastry, roll it out and then trim it off
0:35:48 > 0:35:50so you have four squares.
0:35:50 > 0:35:53Two ends into the middle,
0:35:53 > 0:35:54that's your first shape.
0:35:54 > 0:35:58The second shape, into the middle for the two corners,
0:35:58 > 0:36:03and then again into the middle. The next one is a bit more complicated.
0:36:03 > 0:36:06Cut out from the middle to each corner.
0:36:06 > 0:36:10Pick a corner, fold it into the middle, miss the next one,
0:36:10 > 0:36:12and then fold the next one into the middle.
0:36:12 > 0:36:16Fold the next, that's called the Catherine wheel.
0:36:16 > 0:36:20The last one, cut round, nearly to the corners,
0:36:20 > 0:36:24make sure you cut all the way through, the same on the other side.
0:36:24 > 0:36:27Cut along and then down.
0:36:27 > 0:36:31Take the piece, place it over the other side,
0:36:31 > 0:36:35the other piece to the other side, and there you have it.
0:36:35 > 0:36:38Four different Danish pastry shapes.
0:36:41 > 0:36:43The final seven bakers had to
0:36:43 > 0:36:46put their money where their mouths were in pudding week.
0:36:46 > 0:36:49From a regal technical challenge making the queen of puddings
0:36:49 > 0:36:54to a show-stopper that saw them struggling to make strudel pastry.
0:36:54 > 0:36:57But the proof of this pudding was in the Signature Challenge.
0:36:57 > 0:37:00We'd like you to make two different flavoured sponges
0:37:00 > 0:37:03with two different accompaniments.
0:37:03 > 0:37:07They should be individual sized portions, please,
0:37:07 > 0:37:10and they can be baked, boiled or steamed.
0:37:10 > 0:37:11So on your marks.
0:37:11 > 0:37:13Get set.
0:37:13 > 0:37:15Bake.
0:37:17 > 0:37:21I feel a bit panicky already, which is not a good way to start.
0:37:23 > 0:37:26If we can't knock a couple of sponge puddings up in two hours,
0:37:26 > 0:37:30then we don't deserve the accolade of even being here.
0:37:32 > 0:37:37Today, I'm making a ginger sponge pudding with brandy cream
0:37:37 > 0:37:41and also a chocolate fondant with malt ice cream.
0:37:41 > 0:37:42A chocolate pudding.
0:37:42 > 0:37:45My accompaniment is actually going to be Jubilee cherries.
0:37:45 > 0:37:49I chose Clootie dumplings because they are traditionally Scottish.
0:37:49 > 0:37:52There are no two recipes of Clootie dumpling the same,
0:37:52 > 0:37:54everyone's got their own different recipes.
0:37:54 > 0:37:57Raspberry and white chocolate puddings with a basil ice cream.
0:37:57 > 0:38:01I'm not a multi-tasker but I'm doing literally a million things.
0:38:01 > 0:38:03Mary's signature sponge pudding
0:38:03 > 0:38:06is her sticky toffee apple and pecan pud.
0:38:06 > 0:38:08A light apple steamed sponge
0:38:08 > 0:38:10smothered in rich toffee and pecan sauce.
0:38:10 > 0:38:15Sponge puddings, Mary. One of my all time favourites.
0:38:15 > 0:38:18So to start off, let's make the toffee sauce, very easy.
0:38:18 > 0:38:22Measure out 300 millimetres of pouring cream into a saucepan,
0:38:22 > 0:38:26100 grams of light muscovado sugar and 75 grams of softened butter.
0:38:26 > 0:38:30So sensible to weigh the butter on top of the sugar.
0:38:30 > 0:38:34It'll slip out easily and we can use the pan without washing it up.
0:38:34 > 0:38:36In goes the sugar, in goes the butter.
0:38:36 > 0:38:40It's just a matter of stirring that together until the sugar dissolves.
0:38:40 > 0:38:45You just do it on a low heat and just cook it for about five minutes
0:38:45 > 0:38:47until it's a sauce consistency.
0:38:47 > 0:38:51While that's getting going I'm going to well butter a two pint basin.
0:38:51 > 0:38:55Weigh out 125 grams of light muscovado sugar
0:38:55 > 0:38:59and the same again of butter and place into a large mixing bowl.
0:38:59 > 0:39:03So in goes the sugar and lovely soft butter.
0:39:03 > 0:39:05I'm going to make this the creaming method,
0:39:05 > 0:39:08that's putting the butter and the sugar together,
0:39:08 > 0:39:11creaming it until smooth and then we're going to add the eggs.
0:39:11 > 0:39:13Why are you doing it that way, then?
0:39:13 > 0:39:15Just for a change, I always do the all in one
0:39:15 > 0:39:18and sometimes people say, "Why don't you do it the creaming?"
0:39:18 > 0:39:21It takes a bit longer but many people do it this way.
0:39:21 > 0:39:23So mix it until it's smooth.
0:39:23 > 0:39:27Mix together the ingredients until everything is completely combined
0:39:27 > 0:39:29and it gets lighter in colour.
0:39:29 > 0:39:32Add in a beaten egg a little bit at a time
0:39:32 > 0:39:36and weigh out 125 grams of self-raising flour.
0:39:36 > 0:39:37And you're doing me 125 grams?
0:39:37 > 0:39:39I'm doing it right now.
0:39:39 > 0:39:41Yeah, OK. Am I nagging you?
0:39:41 > 0:39:43- Yeah, you are. - I've still got some egg to add.
0:39:43 > 0:39:46At this stage it sometimes curdles.
0:39:46 > 0:39:49Therefore I'm going to add a little of the flour
0:39:49 > 0:39:54to the egg, butter and sugar mixture and that will just stabilise it.
0:39:54 > 0:39:58Whisk in the rest of the egg and add a teaspoon of vanilla extract.
0:39:58 > 0:40:00Peel and chop up one large cooking apple,
0:40:00 > 0:40:03or one and a half smaller ones into very small chunks,
0:40:03 > 0:40:05about the size of a pea.
0:40:05 > 0:40:07So you have to do it in reasonably small pieces
0:40:07 > 0:40:10- in order to get cooked in the time. - To get it in there.
0:40:10 > 0:40:12And also it's lovely to come across
0:40:12 > 0:40:14the little pieces of apple in the sponge.
0:40:16 > 0:40:18I'm now going to fold the flour in.
0:40:18 > 0:40:22Folding in, you should do very carefully to keep the air in.
0:40:22 > 0:40:24Add the chopped apple to the sponge mixture
0:40:24 > 0:40:26and roughly chop 75 grams of pecan nuts
0:40:26 > 0:40:30which will go into the sponge and the sauce.
0:40:30 > 0:40:33The toffee sauce has cooled. I'm going to put half of that
0:40:33 > 0:40:36into the basin, give or take,
0:40:36 > 0:40:39then I'm going to put half of these pecans
0:40:39 > 0:40:41over the top of the toffee sauce.
0:40:41 > 0:40:46And then in goes the sponge mixture.
0:40:46 > 0:40:48Put it in carefully to start with from the side,
0:40:48 > 0:40:53because otherwise the sauce will bubble up and mix with it.
0:40:53 > 0:40:56The bakers all made their sponge puddings in individual ones,
0:40:56 > 0:41:00and if you're going to make these individual ones,
0:41:00 > 0:41:02sort of that size, it'll make about eight.
0:41:02 > 0:41:06So just press that down all the way round.
0:41:06 > 0:41:08Then I'm going to just put a disc of non-stick paper there.
0:41:08 > 0:41:12Because of the apple you don't put the acid next door to the foil,
0:41:12 > 0:41:15because there's sometimes a reaction.
0:41:15 > 0:41:18It can even go pitted if it's cooked for a long time.
0:41:18 > 0:41:21To make a lid for the basin, cut a square of foil
0:41:21 > 0:41:23and fold a pleat into the centre.
0:41:23 > 0:41:26This will give you room for the steam that will be created.
0:41:26 > 0:41:30Seal the foil all the way around the basin so that no steam can escape.
0:41:30 > 0:41:33Once it's covered with foil, it's ready to go on the hob
0:41:33 > 0:41:35to be boiled or steamed.
0:41:35 > 0:41:38But first of all, I'm going to put a little cradle round it
0:41:38 > 0:41:40so I can lift it out of that pan.
0:41:40 > 0:41:44To make the cradle, fold a thick strip of foil
0:41:44 > 0:41:46so that you can lower the pudding basin into the saucepan.
0:41:46 > 0:41:49First place it on a jam jar lid so that the pudding basin
0:41:49 > 0:41:52won't directly touch the base of the hot saucepan and crack.
0:41:52 > 0:41:57Then the foil cradles and it's really easy to lift out of the pan,
0:41:57 > 0:42:03and make sure the pan is tall enough to take the basin.
0:42:03 > 0:42:05Carefully pour boiling water into the saucepan,
0:42:05 > 0:42:07about half way up the pudding basin.
0:42:07 > 0:42:09I'm going to put the lid on.
0:42:09 > 0:42:11But do keep checking it
0:42:11 > 0:42:14because the water can go low. You can do it in a steamer,
0:42:14 > 0:42:19it might take a little longer in a steamer than in simmering water
0:42:19 > 0:42:21and it will take about two and a half hours.
0:42:23 > 0:42:25Whilst Mary is steaming her pudding on the hob,
0:42:25 > 0:42:29the bakers explore other ways of baking their puddings.
0:42:29 > 0:42:30When it cooks, it creates a skin.
0:42:30 > 0:42:33Doesn't sound all that appetising.
0:42:36 > 0:42:39Three things going on at the same time there.
0:42:39 > 0:42:41Pouring, dipping, mixing.
0:42:41 > 0:42:45Oh, look at those! They look good.
0:42:48 > 0:42:49Oh, my giddy aunt!
0:42:51 > 0:42:53Ohh...oh, no!
0:42:53 > 0:42:55I could cry.
0:43:03 > 0:43:06Just lift it out, and we take off that lid.
0:43:06 > 0:43:09You see, it's a lovely colour, isn't it?
0:43:09 > 0:43:11It's that muscovado sugar gives it that flavour.
0:43:11 > 0:43:13Let's just see that it's done.
0:43:13 > 0:43:16You see, the knife comes out completely clean
0:43:16 > 0:43:19and so put the plate over the top like that,
0:43:19 > 0:43:23and don't turn it out until you actually need it.
0:43:24 > 0:43:27I rather like turning things out, I like the surprise.
0:43:27 > 0:43:31It's still very hot, there it is.
0:43:31 > 0:43:35- Lovely.- You can see the pecans there, but it hasn't got that shine.
0:43:35 > 0:43:39The sauce has gone in to make the top very moist.
0:43:39 > 0:43:43Add the rest of the pecans to the remaining half of the toffee sauce
0:43:43 > 0:43:45and pour over the sponge.
0:43:45 > 0:43:47And let it just trickle down.
0:43:47 > 0:43:52You can make this the day before and let it get stone cold
0:43:52 > 0:43:57and then reheat it again in a pan of simmering water.
0:43:57 > 0:43:59It will take about an hour to re-heat.
0:43:59 > 0:44:01So there we are.
0:44:01 > 0:44:03Toffee, apple, pecan pudding.
0:44:08 > 0:44:11I'm looking forward to this one, Mary.
0:44:11 > 0:44:13Good enough to eat, that. Superb.
0:44:13 > 0:44:14Dig in and see what you think.
0:44:16 > 0:44:19That's wicked, that. You've got the texture of the pecan,
0:44:19 > 0:44:21you've got the flavour of the toffee
0:44:21 > 0:44:24and you're left with this beautiful flavour of apple.
0:44:24 > 0:44:26It's a lovely sponge.
0:44:30 > 0:44:35Mary's top tips on creaming, whisking and folding.
0:44:35 > 0:44:37Creaming is just beating,
0:44:37 > 0:44:39and I'm using a wooden spoon
0:44:39 > 0:44:41but you could use an electric beater
0:44:41 > 0:44:43if you're in a hurry. Add sugar,
0:44:43 > 0:44:46just give it a good beat.
0:44:46 > 0:44:48As you go on beating, it will get a lighter colour.
0:44:48 > 0:44:50The principle of whisking
0:44:50 > 0:44:54is getting as much air as I can into the mixture.
0:44:54 > 0:44:58Choose a whisk that's got quite a lot of spirals in it
0:44:58 > 0:45:00and you'll get a quicker result.
0:45:00 > 0:45:02The bigger the bowl, the more volume you can get.
0:45:02 > 0:45:04When it comes to folding,
0:45:04 > 0:45:07it's important to keep the air in the mixture.
0:45:07 > 0:45:10Round the outside of the bowl and cut through the middle.
0:45:10 > 0:45:14Get right to the bottom of the bowl, right round the edge,
0:45:14 > 0:45:15cut through the middle.
0:45:15 > 0:45:20The aim of folding in is to keep all the air in
0:45:20 > 0:45:23that you put in there originally.
0:45:23 > 0:45:26So it's well worth doing it carefully and following the recipe.
0:45:29 > 0:45:30Week Seven of the Bake Off,
0:45:30 > 0:45:33and the bakers were struggling with sweet doughs.
0:45:33 > 0:45:36They made show-stopping enriched dough loaves
0:45:36 > 0:45:38and the technically challenging
0:45:38 > 0:45:40fairground favourites, jam doughnuts.
0:45:40 > 0:45:41The pressure was on,
0:45:41 > 0:45:46and it was the Signature Challenge that proved difficult.
0:45:46 > 0:45:49So, today we'd like you to make 24 regional buns.
0:45:49 > 0:45:54They can be Bath buns, Chelsea buns, Colston buns, Devonshire Revel buns.
0:45:54 > 0:45:57- So, on your marks.- Get set.- Bake.
0:45:58 > 0:46:01Lardy cakes I'm making today, which is similar to Chelsea buns
0:46:01 > 0:46:04except for you put piles and piles of lard in it,
0:46:04 > 0:46:06so not exactly healthy.
0:46:06 > 0:46:08Because I'm from South Yorkshire
0:46:08 > 0:46:11and close to Bakewell, it's actually Bakewell inspired.
0:46:11 > 0:46:16I'm making Easter Chelsea buns. Basically hot cross buns, Chelsified.
0:46:16 > 0:46:19But Paul is keeping it classic.
0:46:19 > 0:46:22His signature regional sweet bun is the Chelsea bun,
0:46:22 > 0:46:24an enriched swirl of dough,
0:46:24 > 0:46:27encasing chopped sultanas, apricots and cranberries,
0:46:27 > 0:46:30layered with a gorgeous orange icing.
0:46:30 > 0:46:32I'm going to start by making the base dough.
0:46:32 > 0:46:35Can I have 500 grams of strong white flour, please?
0:46:35 > 0:46:39You certainly can. And you always use strong flour?
0:46:39 > 0:46:42Most yeasted breads would be strong white flour.
0:46:42 > 0:46:43Seven grams of fast action yeast.
0:46:43 > 0:46:46Pop in one egg. While I'm doing this,
0:46:46 > 0:46:49could you weigh me up 40 grams of the caster sugar, please?
0:46:49 > 0:46:52Along with the sugar add 25 grams of softened butter,
0:46:52 > 0:46:55then add a teaspoon of salt but don't put it next to the yeast
0:46:55 > 0:46:57or it could de-activate it.
0:46:57 > 0:47:00That's all the key ingredients,
0:47:00 > 0:47:02except for milk, which has been warming nicely.
0:47:02 > 0:47:05Because it's an enriched dough, because it's got yeast in
0:47:05 > 0:47:07and eggs and sugar and butter,
0:47:07 > 0:47:10that tends to what we call retard the yeast,
0:47:10 > 0:47:12prevent it from working to its full extent.
0:47:12 > 0:47:16So warming up the milk actually helps activate it more.
0:47:16 > 0:47:18Then get your spoon in there.
0:47:18 > 0:47:20Could I do this with a dough hook?
0:47:20 > 0:47:24Course you could. If I'm not around, Mary, you can use a mixer.
0:47:24 > 0:47:26Well, we don't all have the energy and the skill
0:47:26 > 0:47:27that you've got with bread-making.
0:47:27 > 0:47:32It's not energy, it's technique, it's very simple to do, I mean,
0:47:32 > 0:47:35enriched doughs have been around from Tudor times, you know.
0:47:35 > 0:47:39Enriched doughs I think are so lovely,
0:47:39 > 0:47:43all the croissants and Danish pastries and things like that.
0:47:43 > 0:47:46Oh, yeah. If I get my hand in there now.
0:47:46 > 0:47:50- I didn't think it would be long. - A bit of flour for me, please.
0:47:50 > 0:47:53And I'm going to dollop this mess into the middle,
0:47:53 > 0:47:54coat it all round with some flour
0:47:54 > 0:47:56and then begin to shape it into a ball.
0:47:56 > 0:47:58The first thing that's happened is
0:47:58 > 0:48:01you're incorporating all the ingredients.
0:48:01 > 0:48:03The second thing is kneading builds up the gluten
0:48:03 > 0:48:06for the air to be able to sit inside the sack that it creates.
0:48:06 > 0:48:12You carry on doing this for about five minutes and it will get smooth.
0:48:12 > 0:48:13When you're using a plain dough,
0:48:13 > 0:48:15you very often put olive oil on the table.
0:48:15 > 0:48:17- Yes.- And when you have an enriched dough,
0:48:17 > 0:48:20it seems to me that you put flour on the table.
0:48:20 > 0:48:21I put flour on the table, yes.
0:48:21 > 0:48:25Now once you've done that for five minutes,
0:48:25 > 0:48:27you see how smooth it's gone.
0:48:27 > 0:48:31Now that needs to rest. Pop it straight in the bowl.
0:48:32 > 0:48:34No oiling round underneath?
0:48:34 > 0:48:35This is an enriched sweet dough.
0:48:35 > 0:48:37The last thing you want to do is add olive oil.
0:48:37 > 0:48:40- Just nothing underneath it? - Just leave it alone.
0:48:40 > 0:48:42Ambient temperature we've got it at the moment.
0:48:42 > 0:48:44It's got not much wind so you can leave it uncovered.
0:48:44 > 0:48:48Pop that to one side for me and we'll leave that for about an hour.
0:48:48 > 0:48:51It should double, if not treble in size in that time.
0:48:51 > 0:48:53But the bakers had to prove that they had what it took
0:48:53 > 0:48:55to make their enriched regional doughs.
0:48:55 > 0:49:00This is such a sticky dough because it's got eggs and butter
0:49:00 > 0:49:04and milk in, it's not like normal white bread dough.
0:49:05 > 0:49:08I don't really know about the science but it seems to work.
0:49:10 > 0:49:14You'll let it relax for five minutes and then you start to knead it.
0:49:14 > 0:49:17During that time it will absorb more of the moisture and the liquid.
0:49:20 > 0:49:22Holds its shape well.
0:49:24 > 0:49:27It needs to double in size to prove, but it's too soon to take a look.
0:49:27 > 0:49:30I'm just worried. That's why I just keep on looking at it,
0:49:30 > 0:49:33but, I mean, it's too soon to actually really tell.
0:49:34 > 0:49:37- You can see how much it's grown.- It has.
0:49:37 > 0:49:40I'm using flour on there and I'm going to tip this dough
0:49:40 > 0:49:43onto the bench and just coat it in a little bit of flour to start with.
0:49:43 > 0:49:45I'm just going to roll this dough out.
0:49:47 > 0:49:50What I'm doing here is actually making the base
0:49:50 > 0:49:54to roll up like a Swiss roll, you know, or a roulade?
0:49:54 > 0:49:59And then this bit here I just tack down to the table all the way along.
0:49:59 > 0:50:02Now I've got some butter here, it's about 50 gram.
0:50:02 > 0:50:04I'm going to leave some back
0:50:04 > 0:50:05to grease the tin I'm going to bake it in,
0:50:05 > 0:50:09but slap that in the middle and get your fingers in there.
0:50:09 > 0:50:11None of this sort of palette knife stuff, use your fingers.
0:50:11 > 0:50:14And the doorbell rings?
0:50:14 > 0:50:15Doesn't matter, let them wait.
0:50:15 > 0:50:18Smear the butter all over the top,
0:50:18 > 0:50:21I mean, this really is an enriched dough.
0:50:21 > 0:50:24I love your tip about fixing it to the table
0:50:24 > 0:50:28just by pressing your fingers into the dough and making it stick.
0:50:28 > 0:50:30Yep, it works.
0:50:30 > 0:50:34Now I've got 75 grams of soft brown sugar, scatter that over the top.
0:50:34 > 0:50:38Like so. And when this melts it will almost caramelise in the oven.
0:50:38 > 0:50:40Weigh out 100 grams each
0:50:40 > 0:50:43of currants, dried apricots and cranberries.
0:50:43 > 0:50:46Sprinkle two teaspoons of cinnamon all over the sugared dough.
0:50:46 > 0:50:48Thank you very much, Mary. Just give that a bit of a mix
0:50:48 > 0:50:54and then scatter these all over the top,
0:50:54 > 0:50:56so they're nice and equal.
0:50:58 > 0:51:01Put a bit of pressure on them to push them into the dough.
0:51:01 > 0:51:04Now you start rolling it up, you get your dough
0:51:04 > 0:51:09and then you begin to fold over the top bit as you would a roulade.
0:51:09 > 0:51:11Then the next bit.
0:51:11 > 0:51:13I think this is where people go wrong.
0:51:13 > 0:51:15They're not bold enough when they roll up.
0:51:15 > 0:51:19Now you are doing that quite tightly and firmly, pushing it down.
0:51:19 > 0:51:22Yeah, and you can see you stretch it slightly
0:51:22 > 0:51:24cos it's tacked to the table, it's not going to go anywhere.
0:51:24 > 0:51:28Now when you get to the end you just quickly roll up
0:51:28 > 0:51:31and all the tacked bit down at the bottom just release.
0:51:34 > 0:51:37That will now bond with the rest of it, which you pick up
0:51:37 > 0:51:41and drop in the flour, that way you can roll it slightly as well.
0:51:41 > 0:51:43It doesn't really matter if a bit of the fruit's coming through.
0:51:43 > 0:51:46- Once you've cut it all up it'll stick together anyway?- Exactly.
0:51:48 > 0:51:51But a different story was unravelling in the bake-off tent.
0:51:51 > 0:51:54The hardest thing about making 24 sweet buns
0:51:54 > 0:51:56is probably making them all the same.
0:51:58 > 0:51:59Stop measuring the sausage.
0:51:59 > 0:52:03OK, so here we go. One, two.
0:52:03 > 0:52:06One, two.
0:52:06 > 0:52:08There's absolutely no technique to this at all,
0:52:08 > 0:52:11I don't know what I'm doing, basically.
0:52:11 > 0:52:13I'm just worried cos this isn't very, very soft.
0:52:13 > 0:52:15The dough might not actually hold.
0:52:17 > 0:52:18Stop fiddling with them,
0:52:18 > 0:52:20or else they'll just never be done, will they?
0:52:20 > 0:52:24This is the danger points for me. Folding these are taking for ever.
0:52:24 > 0:52:27You could have made a lovely simple pin wheel. What have you done?
0:52:27 > 0:52:28I should have done Chelsea buns,
0:52:28 > 0:52:30I knew I should have done Chelsea buns.
0:52:33 > 0:52:38Just trim off the ends and you end up with the perfect Chelsea bun,
0:52:38 > 0:52:41filled with all the fruits. Now, you're going to get 12 from this,
0:52:41 > 0:52:44so roughly make a halfway mark,
0:52:44 > 0:52:48- you've got to get roughly six from each.- No ruler for Paul Hollywood.
0:52:48 > 0:52:51And cut all the way through, rubbing the table
0:52:51 > 0:52:54to make sure that you've broken it all the way through.
0:52:54 > 0:52:56And there's your 12 Chelsea buns.
0:52:56 > 0:53:00OK, I'm going to bring my tin in, this is a loose bottom tin.
0:53:00 > 0:53:03Now I've got the butter that I left over before.
0:53:03 > 0:53:06Grab that in your hand. Get it in there,
0:53:06 > 0:53:10then smear it round the bottom. I'd advise you don't use oil on this.
0:53:10 > 0:53:13It's essentially a sweet dough, so why would you use olive oil?
0:53:13 > 0:53:16Butter's fine and you get a nice flavour from the butter as well.
0:53:16 > 0:53:19So rub it round into the corners.
0:53:19 > 0:53:22And I would say that's about a 12 by nine tin
0:53:22 > 0:53:24and if you haven't got that tin,
0:53:24 > 0:53:27- you could use a small roasting tin. - You can, as long as it's clean,
0:53:27 > 0:53:30if it's dirty and it's had a big roast in it from Sunday
0:53:30 > 0:53:33and hasn't been cleaned properly, and I've been accused of that...
0:53:33 > 0:53:35- Why are you looking at me like that?- I'm not!
0:53:35 > 0:53:37Your roasting tins I imagine are spotless.
0:53:37 > 0:53:39I've got all my 12 lined up.
0:53:39 > 0:53:42Pick them up and then drop them
0:53:42 > 0:53:44and I'm going to do four rows of three like so,
0:53:44 > 0:53:48spread them out evenly, put a bit of pressure on them.
0:53:48 > 0:53:50So press them down a bit.
0:53:50 > 0:53:52It stops them from rising up too much that way,
0:53:52 > 0:53:55because it's quite a soft dough so they tend not to balloon up,
0:53:55 > 0:53:57they do tend to flow out.
0:53:57 > 0:54:00So that will fill all those gaps
0:54:00 > 0:54:03and you end up with square Chelsea buns, so at this stage
0:54:03 > 0:54:06they need to rest for at least an hour.
0:54:06 > 0:54:08If it's in a draughty environment cover it up,
0:54:08 > 0:54:11but if it isn't just leave it as it is.
0:54:17 > 0:54:19Look at them, Mary.
0:54:19 > 0:54:21They've spread beautifully into the corners.
0:54:21 > 0:54:24The rest of those gaps will be filled while it bakes,
0:54:24 > 0:54:25so it will start to grow a little bit more.
0:54:25 > 0:54:28They're going to go into an oven. 200 fan, 220 non,
0:54:28 > 0:54:32for about 20 to 25 minutes until they're lovely and golden brown.
0:54:32 > 0:54:36When baking enriched doughs you must be careful not to burn the top,
0:54:36 > 0:54:39which can colour very quickly because of the amount of sugar
0:54:39 > 0:54:40and butter in the dough.
0:54:40 > 0:54:42Good luck little buns, good luck.
0:54:42 > 0:54:44So the bakers had to watch them closely.
0:54:48 > 0:54:50That's the one.
0:54:52 > 0:54:53Oh, they're robust, we're all right.
0:54:53 > 0:54:57Really, really rather fancy. They're absolutely huge.
0:54:57 > 0:54:59They just look so pale.
0:54:59 > 0:55:01These look awful, what's wrong with them?
0:55:01 > 0:55:04He's going to say they're under-proved, they're under-proved.
0:55:06 > 0:55:09I'm quite pleased with them actually, I'm loving this sugar.
0:55:18 > 0:55:22- Look at those fellas. - They look wonderful.
0:55:22 > 0:55:24All the fruit inside, it's a lovely colour
0:55:24 > 0:55:26and it's filled all the gaps, see.
0:55:26 > 0:55:28Now, while they're warm I have to finish these off.
0:55:28 > 0:55:32Warm and sieve some apricot jam and brush it across the buns.
0:55:32 > 0:55:35- Gives this a lovely shine as well as flavour.- It does.
0:55:35 > 0:55:38And while it's warm it just drips inside the Chelsea bun as well.
0:55:38 > 0:55:42They smell fantastic and that sugar is caramelised inside,
0:55:42 > 0:55:44gives it a beautiful flavour.
0:55:44 > 0:55:47Now what I'm going to do is put some icing on this as well,
0:55:47 > 0:55:52I'm going to make an orange icing so icing sugar, a spoon full of sugar.
0:55:52 > 0:55:54I'm going to burst into song now.
0:55:54 > 0:55:57We need Mel and Sue, they're always bursting into song.
0:55:57 > 0:55:59It's very quiet in the tent isn't it, without them?
0:55:59 > 0:56:02Now I'm going to get a zest of one orange.
0:56:02 > 0:56:06So often we're eating the orange and we don't do anything with the zest.
0:56:06 > 0:56:07It's a perfect way of using it.
0:56:07 > 0:56:10A little bit of orange in there is beautiful.
0:56:10 > 0:56:13Add just a little splash of water to the icing sugar to start with.
0:56:13 > 0:56:15If you try and add too much water it just goes to liquid
0:56:15 > 0:56:18and it doesn't all mix in. It almost looks split.
0:56:18 > 0:56:20It's easier to start with a stiff bowl
0:56:20 > 0:56:22and then weaken it off slightly.
0:56:22 > 0:56:25Make sure you've got all the icing sugar in there,
0:56:25 > 0:56:27then you break it down a bit.
0:56:27 > 0:56:30Beautiful flavour, this orange icing.
0:56:30 > 0:56:31Now look at the consistency.
0:56:31 > 0:56:35- Just pouring.- Lovely. - See, it does hold slightly.
0:56:35 > 0:56:38And that will just drip down again with the apricot jam,
0:56:38 > 0:56:41it will go in the gaps.
0:56:41 > 0:56:44Exactly. And then just dab all around.
0:56:44 > 0:56:45It gives an unusual colour.
0:56:45 > 0:56:47It's normally white icing you have on the top, isn't it?
0:56:47 > 0:56:50Yeah, I like to be something different,
0:56:50 > 0:56:53and that little bit of orange goes really well
0:56:53 > 0:56:55with the Chelsea bun.
0:56:57 > 0:57:00You see it, drips down the cracks. That will be extra flavour.
0:57:00 > 0:57:04Absolutely, yeah. It's fantastic this stuff, it really is.
0:57:04 > 0:57:07It's got a loose base. Pop it on the top,
0:57:07 > 0:57:10and then force down the outside.
0:57:10 > 0:57:13Look at that! What a beautiful bake!
0:57:13 > 0:57:17That looks wonderful. Then just tear and share after that, isn't it?
0:57:17 > 0:57:21Exactly. So what you've got there are my Chelsea buns,
0:57:21 > 0:57:24topped with a gorgeous orange icing.
0:57:24 > 0:57:25Looks so tempting.
0:57:25 > 0:57:28Would you have put me through if I gave you them on the Bake Off?
0:57:28 > 0:57:29I'd give you ten out of ten.
0:57:29 > 0:57:31Well, nine and a half.
0:57:35 > 0:57:38Now, I'm going to rip into this fellow here.
0:57:41 > 0:57:44You've left the pieces of apricot chunky and masses of fruit.
0:57:47 > 0:57:51That's quite something, really good.
0:57:51 > 0:57:52Follow the recipe originally
0:57:52 > 0:57:55and then begin to tweak the flavours to the way you like it.
0:57:55 > 0:57:57If you don't like orange, use lemon.
0:57:57 > 0:57:58Use lime if you want.
0:57:58 > 0:58:02You can change the fruit inside. You could put nuts in there.
0:58:02 > 0:58:07I think you could actually do the same thing with any of our bakes.
0:58:07 > 0:58:12But first of all follow what we say from beginning to end,
0:58:12 > 0:58:15and then you can start to experiment.
0:58:15 > 0:58:20And all we've done is help people onto the entry level of baking
0:58:20 > 0:58:21and then send them on their way.
0:58:21 > 0:58:23And good luck.
0:58:29 > 0:58:31Subtitles by Red Bee Media Ltd