0:00:04 > 0:00:05Over ten weeks,
0:00:05 > 0:00:0713 of Britain's best amateur bakers
0:00:07 > 0:00:10took to the tent to whisk, mix, and knead
0:00:10 > 0:00:13in an attempt to win The Great British Bake Off.
0:00:13 > 0:00:15I'm bending down to have a look
0:00:15 > 0:00:18because I'm waiting for my pie to cook!
0:00:18 > 0:00:22Each week, they faced three challenges.
0:00:22 > 0:00:27The Signature, which showcased their creativity and individuality...
0:00:27 > 0:00:30I know what I'm doing, but I don't necessarily know why I'm doing it.
0:00:30 > 0:00:32..the tricky Technical, where their knowledge,
0:00:32 > 0:00:35skill and intuition were tested...
0:00:35 > 0:00:37To weigh or not to weigh?
0:00:37 > 0:00:41..and the Showstopper, that had to astound, amaze, and delight.
0:00:43 > 0:00:46Demanding only the highest standards were our resident judges,
0:00:46 > 0:00:49Paul Hollywood and Mary Berry.
0:00:49 > 0:00:52That crumble on the top with nuts is a lovely surprise.
0:00:52 > 0:00:54One of my pet hates is a soggy bottom.
0:00:54 > 0:00:56You've managed to get a soggy top.
0:00:58 > 0:01:02But now, Mary and Paul are back to take over the tent.
0:01:02 > 0:01:05The masterclasses are a chance for Mary and I to show you exactly how
0:01:05 > 0:01:09to do all the techniques and follow the recipes stage by stage.
0:01:09 > 0:01:13The challenges get more difficult, but Paul and I are here
0:01:13 > 0:01:15to show you every trick in the book.
0:01:15 > 0:01:21Coming up - Mary Berry treats us to her all-time favourite recipe.
0:01:21 > 0:01:25A tantalising tipsy trifle, packed with Swiss roll sponge and pears,
0:01:25 > 0:01:30topped off with delicious home-made custard, fresh cream, and cherries.
0:01:30 > 0:01:34A French classic, illes flottantes -
0:01:34 > 0:01:38moreish meringues floating on a sea of creme anglaise,
0:01:38 > 0:01:40topped with spun sugar.
0:01:42 > 0:01:46A family fruit pie bursting with apricots and almonds,
0:01:46 > 0:01:49covered in a sweet shortcrust pastry.
0:01:49 > 0:01:53Paul shows how to bake the best British egg custard tart,
0:01:53 > 0:01:56made with a sweet shortcrust pastry,
0:01:56 > 0:01:58and topped with fresh nutmeg.
0:01:58 > 0:02:02And he takes us through a spectacular, showstopping
0:02:02 > 0:02:04filo pie centrepiece - spanakopita,
0:02:04 > 0:02:07filled with rich feta cheese and spinach.
0:02:08 > 0:02:11And if you've ever wanted a child-friendly way
0:02:11 > 0:02:12of icing fairy cakes,
0:02:12 > 0:02:15or wondered how to blind bake pastry,
0:02:15 > 0:02:18Mary and Paul will show you how to get wonderful results
0:02:18 > 0:02:20every time with their quick tips.
0:02:20 > 0:02:23Mary and I will take you step by step through each recipe.
0:02:23 > 0:02:25It doesn't matter if it's hard,
0:02:25 > 0:02:27doesn't matter if it's got stages in.
0:02:27 > 0:02:30Follow us, we will show you the correct way of doing it
0:02:30 > 0:02:32so you can impress all your friends.
0:02:55 > 0:02:58As the weeks progressed, the challenges got harder and harder.
0:02:59 > 0:03:03Week three's Signature Bake was an opportunity for the bakers to
0:03:03 > 0:03:08showcase a family recipe, asking for their take on a classic dessert.
0:03:08 > 0:03:13Paul and Mary would really love you to make your favourite trifle.
0:03:13 > 0:03:16Now, this could be anything ranging from a Scottish tipsy laird,
0:03:16 > 0:03:19whatever that is, to an Italian zuppa inglese,
0:03:19 > 0:03:21to Mary's own personal favourite,
0:03:21 > 0:03:26which is, of course the rum, whiskey, vodka, sherry trifle.
0:03:26 > 0:03:28So, bakers...
0:03:28 > 0:03:30on your marks...
0:03:30 > 0:03:32- Get set! BOTH:- Bake!
0:03:37 > 0:03:40I'm going to be making, like, a tropical trifle.
0:03:40 > 0:03:43And I'm making the custard out of coconut milk.
0:03:43 > 0:03:45Now, yours has no alcohol in?
0:03:45 > 0:03:47No. I'm Muslim, so I don't use alcohol at all,
0:03:47 > 0:03:49but I was hoping that the lemon curd
0:03:49 > 0:03:51would sort of compensate for that sharpness.
0:03:51 > 0:03:53The trifle is raspberry and almond trifle.
0:03:53 > 0:03:57There's an almond boudoir biscuit, which will be
0:03:57 > 0:04:01soaked in the lovely Amaretto.
0:04:01 > 0:04:06Mary's Tipsy Trifle has layers of sherry-soaked sponge,
0:04:06 > 0:04:08Ratafia biscuits and pears,
0:04:08 > 0:04:11topped with custard and fresh cream.
0:04:11 > 0:04:13This is my family favourite trifle.
0:04:13 > 0:04:16I'm going to put pears in it,
0:04:16 > 0:04:19I'm going to soak it in sherry, and then I'm going to put...
0:04:19 > 0:04:22When you say "soak," it's going to be, like, half a bottle?
0:04:22 > 0:04:25No. It's just enough to give a nice flavour.
0:04:25 > 0:04:27You, you're winding me up!
0:04:27 > 0:04:31Then on top of that, a nice layer of vanilla custard, home-made.
0:04:31 > 0:04:32No jelly, Mary?
0:04:32 > 0:04:35No. I sometimes put jelly in if I'm doing it for the children.
0:04:35 > 0:04:38But, for me, a trifle's not a trifle without jelly.
0:04:38 > 0:04:40Well, I'm doing my family favourite one,
0:04:40 > 0:04:42and it happens to be with a bit of booze in.
0:04:42 > 0:04:43- It's your family against my family.- Exactly.
0:04:43 > 0:04:46- You've got to impress me now. Go on.- All right.
0:04:46 > 0:04:49The thing to start off with is to line the tin.
0:04:49 > 0:04:52Grease a Swiss roll tin with butter...
0:04:52 > 0:04:54Push that butter into the corners.
0:04:54 > 0:04:57..and line with baking parchment.
0:04:57 > 0:05:00So we have a nicely-lined tin.
0:05:00 > 0:05:03I've now got to make the Swiss roll.
0:05:03 > 0:05:05To make the sponge mixture,
0:05:05 > 0:05:07first combine four large eggs
0:05:07 > 0:05:08with 100g of sugar.
0:05:08 > 0:05:10So, full speed ahead.
0:05:12 > 0:05:14Whisk until light and frothy.
0:05:17 > 0:05:19That looks about right to me.
0:05:19 > 0:05:21Now, it's not as stiff as meringue.
0:05:21 > 0:05:22Can you see there?
0:05:22 > 0:05:24It's just sort of a light ribbon
0:05:24 > 0:05:27and sinking back in.
0:05:27 > 0:05:29Sift 100g of self-raising flour,
0:05:29 > 0:05:31folding as you go.
0:05:33 > 0:05:38A fatless sponge is beautifully light and it holds its shape.
0:05:38 > 0:05:41Whereas if you use a sponge with fat in, it will crumb.
0:05:41 > 0:05:44Pour the mixture into the baking tray,
0:05:44 > 0:05:46making sure the surface is even.
0:05:46 > 0:05:48So that's taken its own level.
0:05:48 > 0:05:52Place in the oven at 220 degrees for 10 to 12 minutes,
0:05:52 > 0:05:55until a pale, golden brown all over.
0:05:55 > 0:05:58That's it. There we are.
0:05:58 > 0:06:02And now, I'm going to turn that out onto some sugared paper.
0:06:02 > 0:06:04It gives a nice crust to it and it's traditional.
0:06:04 > 0:06:05- You expect it.- It is.
0:06:09 > 0:06:12Gently peel the paper away from the sponge, leave to cool slightly,
0:06:12 > 0:06:15before spreading evenly with strawberry jam.
0:06:15 > 0:06:18If you do it with raspberry jam,
0:06:18 > 0:06:21when you soaked it up with fruit juice or sherry,
0:06:21 > 0:06:23it goes a nasty grey colour,
0:06:23 > 0:06:25whereas strawberry keeps its colour.
0:06:25 > 0:06:28And then, it does help,
0:06:28 > 0:06:29to get a tight roll,
0:06:29 > 0:06:32press that down at the end like that.
0:06:32 > 0:06:35Lifting the paper, begin to roll up the sponge.
0:06:35 > 0:06:37It isn't easy, the first part,
0:06:37 > 0:06:40so just push it in and encourage it,
0:06:40 > 0:06:42and look down and see that
0:06:42 > 0:06:44it IS tucking in.
0:06:44 > 0:06:45So, there it is.
0:06:45 > 0:06:48And then, once you get going, it's quite easy.
0:06:51 > 0:06:53Right, so, we start the work now.
0:06:53 > 0:06:55Carefully slice the Swiss roll
0:06:55 > 0:06:57into 14 even pieces,
0:06:57 > 0:06:58and use to line the bowl.
0:06:58 > 0:07:02I find it best to do the outside first.
0:07:02 > 0:07:06- And you notice that I'm putting pressure to push it in.- Yeah.
0:07:06 > 0:07:09The jam sticks the Swiss roll to the sides of the bowl,
0:07:09 > 0:07:11making assembly simple.
0:07:11 > 0:07:13When all the sponge is in,
0:07:13 > 0:07:15it's time for the biscuit layer.
0:07:15 > 0:07:17I'm going to put 20 Ratafias on top
0:07:17 > 0:07:20and I don't want to put them in a processor.
0:07:20 > 0:07:22If you just sort of break them up a bit,
0:07:22 > 0:07:24just more or less like that.
0:07:24 > 0:07:25- That size.- Crumble it?
0:07:25 > 0:07:28Yes, in there. And that will give a lovely almond flavour.
0:07:28 > 0:07:30And now, for the fruit.
0:07:30 > 0:07:32So, I've chosen to put pears in there.
0:07:32 > 0:07:36You could use apricots, you could use white peaches.
0:07:36 > 0:07:38We want a clear juice to go in there.
0:07:38 > 0:07:42Don't choose a red fruit like strawberries or raspberries,
0:07:42 > 0:07:44because you will lose that lovely spiral.
0:07:44 > 0:07:47Combine 150ml of canned pear juice
0:07:47 > 0:07:50with 250ml of sherry,
0:07:50 > 0:07:53and pour over the sponge and crumbled biscuits.
0:07:53 > 0:07:57That will need a little bit of help to soak it up,
0:07:57 > 0:07:59so just press that down to level it.
0:07:59 > 0:08:01Still crisp at the moment,
0:08:01 > 0:08:04but the juice will all be absorbed into the sponges.
0:08:04 > 0:08:06Meanwhile, I can make some custard.
0:08:06 > 0:08:08So, in goes the milk.
0:08:08 > 0:08:12To make the custard, gently heat 600ml of whole milk
0:08:12 > 0:08:15and 300ml of single cream in a saucepan.
0:08:15 > 0:08:17I'm going to keep an eye on that. It's NOT going to boil over.
0:08:21 > 0:08:25In a bowl, combine three egg yolks with 50g of caster sugar,
0:08:25 > 0:08:2750g of cornflour,
0:08:27 > 0:08:30and a teaspoon of vanilla extract.
0:08:30 > 0:08:34You could make it totally with egg yolks, but it's tricky to make
0:08:34 > 0:08:38and I always like to add a stabiliser of cornflour.
0:08:40 > 0:08:42But under pressure to perform,
0:08:42 > 0:08:47some of the bakers were finding even a simple custard hard to get right.
0:08:47 > 0:08:49I've got scrambled eggs!
0:08:49 > 0:08:51This needs to be done again.
0:08:51 > 0:08:54This is an ex-custard.
0:08:54 > 0:08:56You've got to be on the ball with it,
0:08:56 > 0:08:57especially with stuff like custard,
0:08:57 > 0:08:59which can curdle so easily.
0:08:59 > 0:09:01So I'm having to be attentive.
0:09:01 > 0:09:03I've curdled it again!
0:09:03 > 0:09:05It's like school dinners gone wrong,
0:09:05 > 0:09:08only with vanilla and...
0:09:08 > 0:09:10Argh!
0:09:13 > 0:09:16Now, this coming up to the boil, steams over.
0:09:16 > 0:09:18I'm not going to let it boil over,
0:09:18 > 0:09:21so I'm going to pour that on, and stir.
0:09:21 > 0:09:25To prevent your custard from curdling, gradually add
0:09:25 > 0:09:29the hot milk and cream to the egg mix and continue to whisk.
0:09:29 > 0:09:31You've done a good job there.
0:09:31 > 0:09:36Now, that has already thickened, but let's just put it back in the pan.
0:09:36 > 0:09:38Continue to stir over a high heat
0:09:38 > 0:09:41until the mixture thickens enough to coat the back of a spoon.
0:09:43 > 0:09:46I'm just moving that off the heat now,
0:09:46 > 0:09:49and I'm going to chop up the pears.
0:09:49 > 0:09:52Tip all that in, like that.
0:09:52 > 0:09:55I'm going to put the custard on while it's hot.
0:09:55 > 0:09:57So there it is, going in.
0:09:59 > 0:10:02And you can see, it's a perfect consistency.
0:10:02 > 0:10:06I'm just going to push that over the top there,
0:10:06 > 0:10:08and it should be filling in the gaps
0:10:08 > 0:10:10all the way.
0:10:10 > 0:10:12Cover the bowl with clingfilm and put in the fridge
0:10:12 > 0:10:16for a minimum of two hours, before adding the finishing touches.
0:10:20 > 0:10:25So, to finish the trifle, I'm going to put some cream on top.
0:10:25 > 0:10:27Lightly whip 250ml of cream,
0:10:27 > 0:10:31then spread evenly over the top of the trifle,
0:10:31 > 0:10:34saving three tablespoons for the final decoration.
0:10:34 > 0:10:38If you don't get the custard the right consistency,
0:10:38 > 0:10:40as you serve the trifle,
0:10:40 > 0:10:41it all goes into one,
0:10:41 > 0:10:44and you do want to be able to see all the layers.
0:10:44 > 0:10:47Whisk the remaining cream until firm.
0:10:47 > 0:10:48That's perfect.
0:10:48 > 0:10:52So, if you take teaspoons of this whipped cream
0:10:52 > 0:10:54and then just put it round.
0:10:56 > 0:10:59If you piped it, it would be neater, wouldn't it?
0:10:59 > 0:11:01Do you know, I'm not awfully keen on piping at home,
0:11:01 > 0:11:05and I like informal blobs.
0:11:05 > 0:11:08When you serve it at home and you put jelly underneath,
0:11:08 > 0:11:10- you can put your...pipe it.- Yeah.
0:11:10 > 0:11:14To finish, topped with toasted, flaked almonds and cherries.
0:11:14 > 0:11:17So, ultimately, you can do whatever you want with a trifle.
0:11:17 > 0:11:20- That's the point, isn't it? - But I like that trifle.
0:11:20 > 0:11:22I know what's gone into it, no jelly in sight.
0:11:31 > 0:11:33- Come on. Verdict! - Hang on!- Don't take that long!
0:11:33 > 0:11:34All right! Hang on!
0:11:36 > 0:11:38- Love it.- Oh!
0:11:38 > 0:11:41The jam almost replaces the jelly.
0:11:41 > 0:11:43Not quite, but the flavour's there.
0:11:43 > 0:11:44- The flavour's lovely.- Good.
0:11:44 > 0:11:47Well, you took such a long time about it, I was wondering what was coming!
0:11:47 > 0:11:50- You're through to the next round, Mary.- Thank you!
0:11:50 > 0:11:51You're Star Baker.
0:11:51 > 0:11:53That's what I'd like to be.
0:11:54 > 0:11:58And now, Paul's tip on how to avoid a soggy bottom.
0:11:58 > 0:11:59This is how to do it,
0:11:59 > 0:12:01and it's blind baking.
0:12:01 > 0:12:02You start with your tin.
0:12:02 > 0:12:05We've already rolled out our shortcrust or sweet pastry,
0:12:05 > 0:12:09and you line the tin gently
0:12:09 > 0:12:12by pushing the pastry inside
0:12:12 > 0:12:16and pushing it right down to the bottom of the base of the tin.
0:12:16 > 0:12:21You can either use your fingers or, one of Mary's big tips
0:12:21 > 0:12:22is to use a piece of pastry
0:12:22 > 0:12:26to push inside the flutes of the tin,
0:12:26 > 0:12:28all the way around, to make sure the pastry is nice and neat.
0:12:28 > 0:12:31Personally, I like to use my fingers.
0:12:31 > 0:12:34Once you've done that, just fold over the ends
0:12:36 > 0:12:38and then break it off with your hands
0:12:38 > 0:12:40by pushing across the top.
0:12:40 > 0:12:42There you have your lined shell.
0:12:43 > 0:12:44Prepare your food wrap,
0:12:44 > 0:12:49making two cuts straight down.
0:12:49 > 0:12:51One, the other side,
0:12:51 > 0:12:55just to make sure it covers all the tin.
0:12:55 > 0:12:58You'd think that food wrap would melt. In fact, it doesn't.
0:12:58 > 0:13:00It bakes, rather than melts.
0:13:00 > 0:13:02Put your food wrap over the top
0:13:02 > 0:13:05and do exactly the same as you did with the pastry.
0:13:05 > 0:13:07Make sure it's pushed in all the way.
0:13:07 > 0:13:09So I'm going to use mung beans.
0:13:10 > 0:13:12Small, they'll get into the sides.
0:13:12 > 0:13:14In fact, you could use rice, if you like.
0:13:14 > 0:13:16Anything you've got that's dry.
0:13:16 > 0:13:19Put plenty of those in there
0:13:19 > 0:13:23and put a bit of pressure in there to force them to the outside.
0:13:23 > 0:13:27Now, I'd bake that at 220 degrees Celsius for about 20 minutes.
0:13:27 > 0:13:28That will ensure that the pastry
0:13:28 > 0:13:30is baked all the way around
0:13:30 > 0:13:33and at the bottom and avoid that soggy bottom.
0:13:36 > 0:13:40As dessert week continues, Mary had chosen a Technical Challenge
0:13:40 > 0:13:43to put the bakers' repertoires to the test.
0:13:43 > 0:13:48We would like you to make illes flottantes, or floating islands,
0:13:48 > 0:13:51which are, of course, little tiny poached meringues,
0:13:51 > 0:13:55light and fluffy in a sea of creme anglaise and topped with spun sugar.
0:13:55 > 0:13:56So, on your marks.
0:13:56 > 0:13:58- Get set.- Bake!
0:14:01 > 0:14:04Why would you even float a meringue on custard?
0:14:04 > 0:14:06I haven't made it before,
0:14:06 > 0:14:10but I know what it should look like,
0:14:10 > 0:14:11which is always helpful.
0:14:11 > 0:14:15Mary's Floating Islands - a timeless French pudding.
0:14:15 > 0:14:17Delicately poached meringues
0:14:17 > 0:14:20resting in a pool of warm creme anglaise.
0:14:20 > 0:14:23So, to start off with, I'm going on heat the cream
0:14:23 > 0:14:25- and milk, ready for the custard.- OK.
0:14:25 > 0:14:28So I've got 300ml of double cream
0:14:28 > 0:14:30and 300ml of milk.
0:14:30 > 0:14:33So, equal quantities, and I'm going to put those in the pan.
0:14:33 > 0:14:37Now, you poach the meringue in here,
0:14:37 > 0:14:40so you must have a wide pan.
0:14:40 > 0:14:42I'm going to do six of them,
0:14:42 > 0:14:45- and so I've got to be able to get all six in that pan.- Yeah.
0:14:45 > 0:14:49So, in goes the milk and the cream.
0:14:49 > 0:14:53This is a creme anglaise we're making, and that is French.
0:14:53 > 0:14:57It has no thickening agent like cornflour,
0:14:57 > 0:14:59- what we would have if we were making custard.- Yeah.
0:14:59 > 0:15:02So, I've got the cream and milk in there.
0:15:02 > 0:15:04I now need some vanilla bean paste
0:15:04 > 0:15:06and I'm going to put a teaspoon of that in.
0:15:06 > 0:15:08You could use vanilla extract.
0:15:08 > 0:15:11Or you could use the bean itself, couldn't you?
0:15:11 > 0:15:12Of course you can.
0:15:12 > 0:15:14I try to use all the things that are available,
0:15:14 > 0:15:16and then people can use what's in the cupboard.
0:15:16 > 0:15:19I'm putting the lid on and turning it up,
0:15:19 > 0:15:22and I want that to become very, very hot.
0:15:22 > 0:15:25To make the meringues, start by separating six eggs,
0:15:25 > 0:15:28setting aside the yolks for the creme anglaise.
0:15:28 > 0:15:30So I'll turn this on, fast speed.
0:15:30 > 0:15:32Whisk the egg whites to stiff peaks,
0:15:32 > 0:15:35then add 150g of caster sugar,
0:15:35 > 0:15:36a tablespoon at a time.
0:15:36 > 0:15:41MIXER WHIRS
0:15:41 > 0:15:44I'm glad that noise has finished!
0:15:44 > 0:15:46How about that?!
0:15:46 > 0:15:47All right, OK!
0:15:47 > 0:15:50Right, so, I'm going to have six rather big meringues
0:15:50 > 0:15:53and I'm going to put them on top of
0:15:53 > 0:15:57the hot, just below simmering, cream and milk.
0:15:57 > 0:15:58And to help me do that,
0:15:58 > 0:16:01I'm going to shape them with two wet spoons.
0:16:01 > 0:16:04Now, that's something that our bakers didn't do
0:16:04 > 0:16:06and they didn't get really smooth results.
0:16:08 > 0:16:10I don't want to be the first one.
0:16:10 > 0:16:12I'll wait till someone else does it, see how they do it,
0:16:12 > 0:16:15and then I'll do mine.
0:16:15 > 0:16:18So it's a waiting game for me now.
0:16:18 > 0:16:20Is that big enough?
0:16:20 > 0:16:22Because it says to make six.
0:16:23 > 0:16:26And that's the size of the spoon.
0:16:26 > 0:16:30I'm seeing Beca do it. She has quite big ones.
0:16:30 > 0:16:35For the first time making quenelles, I don't think they're too bad.
0:16:35 > 0:16:37Mary will be big on uniformity, I think.
0:16:37 > 0:16:40She's going to want them to be all the same size.
0:16:40 > 0:16:43They're meant to look like three-sided spoon shapes,
0:16:43 > 0:16:44three of them together.
0:16:47 > 0:16:49That's what I'm trying to achieve.
0:16:52 > 0:16:54So I'm going to take two spoons.
0:16:54 > 0:16:56They've got to be slippery and wet.
0:16:56 > 0:16:59So, a nice big spoon like that.
0:17:01 > 0:17:05The aim is to get a lovely, smooth, oval shape.
0:17:05 > 0:17:09If you don't use a wet spoon, you get a lot of rough edges.
0:17:09 > 0:17:12And I'm going to dip that in again.
0:17:12 > 0:17:16Into the water, because that's what makes it nice and smooth.
0:17:17 > 0:17:19And then, just round it off.
0:17:20 > 0:17:22- Can you see, that's...- Yeah.
0:17:23 > 0:17:28So they're full-sized, old-fashioned tablespoons.
0:17:28 > 0:17:34And you just gently put those on top, like that.
0:17:34 > 0:17:35And don't let them slip,
0:17:35 > 0:17:39because you do not want that custard all over the top.
0:17:39 > 0:17:41- We want them snowy white on top. - Yeah.
0:17:41 > 0:17:43Repeat with the remaining meringue,
0:17:43 > 0:17:46placing the six quenelles into the poaching liquid.
0:17:46 > 0:17:49That's it. This is very, very hot.
0:17:49 > 0:17:53Just below simmering, and you take the lid and put it on top.
0:17:53 > 0:17:56And the idea is to cook them in the steam.
0:17:56 > 0:17:58Yep, you're poaching them, actually. Poaching them in there.
0:17:58 > 0:18:03Actually poaching them, and it's the steam that cooks the top of them.
0:18:03 > 0:18:06You've got to leave them in the steam for nine to ten minutes.
0:18:06 > 0:18:11- Don't look at them before nine minutes, don't let them bubble.- OK.
0:18:11 > 0:18:14If you lift the lid off, you've lost the steam
0:18:14 > 0:18:16and they wouldn't cook on top.
0:18:16 > 0:18:18So, ideally, a glass lid is the best way to do it,
0:18:18 > 0:18:21- so you can keep an eye on them as well.- We'll leave them.
0:18:25 > 0:18:27So, Paul, it's had about nine minutes,
0:18:27 > 0:18:31and I can see through the lid that they have puffed up,
0:18:31 > 0:18:33and, let's have a look...
0:18:33 > 0:18:35I can see they're huge!
0:18:35 > 0:18:38And that is because they've been cooked from underneath
0:18:38 > 0:18:43from the very, very hot liquid and then the steam has sealed the top.
0:18:43 > 0:18:45So just lift that out.
0:18:45 > 0:18:47They're surprisingly firm
0:18:47 > 0:18:50and you can handle them and put them onto a wire rack.
0:18:50 > 0:18:52If you haven't got a wire rack,
0:18:52 > 0:18:55you can just put them onto parchment paper.
0:18:56 > 0:19:00To make the creme anglaise, whisk together the six egg yolks
0:19:00 > 0:19:03saved from making the meringue with 100g of caster sugar.
0:19:03 > 0:19:06When pale and creamy, add to the still-warm poaching milk,
0:19:06 > 0:19:08whisking continuously.
0:19:08 > 0:19:10I'm going to pour that into the pan.
0:19:13 > 0:19:15Now, it's absolutely runny at this stage,
0:19:15 > 0:19:17and it's got to be watched
0:19:17 > 0:19:22and removed immediately it has thickened as much as I want.
0:19:22 > 0:19:25You're using the yolks, aren't you, to thicken this mix up,
0:19:25 > 0:19:26thicken the anglaise up?
0:19:26 > 0:19:28Exactly. And that is the tricky part.
0:19:28 > 0:19:30But get it right, and it's wonderful.
0:19:30 > 0:19:35So, Paul, it's a lighter colour now, it's beautifully smooth
0:19:35 > 0:19:39and it just coats the back of a spoon.
0:19:39 > 0:19:42Unlike the custard that perhaps you'd use for something like a trifle,
0:19:42 > 0:19:46would be much thicker and it would have a stabiliser like cornflour.
0:19:46 > 0:19:51This has no cornflour, just the egg yolks and it's thinner,
0:19:51 > 0:19:53but just coating the back of the spoon.
0:19:54 > 0:19:58Floating Islands are commonly topped with a runny, caramel sauce,
0:19:58 > 0:20:01but Mary took the challenge one step further.
0:20:01 > 0:20:03"Make spun sugar."
0:20:05 > 0:20:07- HE LAUGHS - So, that's what we do!
0:20:07 > 0:20:11I'm heating the sugar
0:20:11 > 0:20:13so it sticks to back of the spoon.
0:20:13 > 0:20:15And then, with a bit of luck...
0:20:18 > 0:20:21No, that's not right.
0:20:21 > 0:20:25Ruby, your face can only be described as...quizzical.
0:20:25 > 0:20:28You need to do less of the Dr Evil and more of the spinning.
0:20:28 > 0:20:31I can't. I don't know what I do with it.
0:20:31 > 0:20:34I don't know what temperature it has to be at.
0:20:34 > 0:20:35I mean, this one's ruined.
0:20:35 > 0:20:37I've got to wait for that to go.
0:20:37 > 0:20:40So what's ruined about this one? Do you think it's too..?
0:20:40 > 0:20:42Oh, I haven't got a clue. I don't know anything about it.
0:20:42 > 0:20:45Do you know roughly what temperature it's supposed to be?
0:20:45 > 0:20:46Absolutely not. Absolutely not.
0:20:49 > 0:20:53To make the caramel, melt 100g of caster sugar
0:20:53 > 0:20:56in a small, stainless steel pan over a medium heat,
0:20:56 > 0:20:59until it turns to a dark, golden colour.
0:20:59 > 0:21:02Got a lovely clear caramel there.
0:21:02 > 0:21:04Wrap some parchment around a rolling pin.
0:21:04 > 0:21:07And in goes the fork.
0:21:07 > 0:21:09Then, using the fork, flick the caramel back
0:21:09 > 0:21:12and forth to create the spun sugar.
0:21:12 > 0:21:15- I like that. Don't you? - You like making a mess, don't you?
0:21:15 > 0:21:18- Yes. Now, come on, you have a go. You finish it off.- Right.
0:21:25 > 0:21:28This is a reason for doing it in the garden.
0:21:28 > 0:21:30- Yeah, I know. - Or out on a patio.
0:21:30 > 0:21:33Gather them all up, try and keep them as light as possible.
0:21:33 > 0:21:36And it's them that we'll place on the top.
0:21:36 > 0:21:40So, spun sugar's done, made the creme anglaise,
0:21:40 > 0:21:42and we've got the meringue.
0:21:44 > 0:21:45Here's the serving dish.
0:21:45 > 0:21:47Put some custard underneath.
0:21:49 > 0:21:52Just the right consistency.
0:21:52 > 0:21:55And you just put those on like that.
0:21:55 > 0:21:57You have to give them a bit of a push to get all six on,
0:21:57 > 0:21:59- because they're so big.- Yeah.
0:22:01 > 0:22:04You may like to serve them in a slightly deeper dish than
0:22:04 > 0:22:05this, to get all the custard in.
0:22:05 > 0:22:08- Is that about right?- Mmm-hmm.
0:22:08 > 0:22:09There we are.
0:22:09 > 0:22:11Pull that one a bit more forward than that one.
0:22:11 > 0:22:13And then, spun sugar on the top.
0:22:14 > 0:22:15One for you.
0:22:18 > 0:22:20And one for me.
0:22:22 > 0:22:23Looks beautiful.
0:22:23 > 0:22:24Nice, strong caramel,
0:22:24 > 0:22:26beautifully-poached meringue
0:22:26 > 0:22:28and a gorgeous sauce anglaise.
0:22:28 > 0:22:31- How easy was that? - You can't wait to get going!
0:22:39 > 0:22:40I think it looks lovely.
0:22:40 > 0:22:43I've been very patient while you've been making this,
0:22:43 > 0:22:45because I've been wanting to try this for ages.
0:22:45 > 0:22:48Put it underneath, on the custard.
0:22:48 > 0:22:51Not a bit of custard on top, we managed that all right.
0:22:53 > 0:22:56And, as you can see, the meringue doesn't fall apart.
0:22:56 > 0:22:58It keeps a perfect shape as you eat it.
0:22:58 > 0:23:02A little bit of creme anglaise, a little bit of the meringue.
0:23:02 > 0:23:03That's delicious, that.
0:23:03 > 0:23:06That flavour of the creme anglaise
0:23:06 > 0:23:07and then that beautiful,
0:23:07 > 0:23:09almost marshmallow-like meringue
0:23:09 > 0:23:12with the crispy caramel on the top.
0:23:12 > 0:23:13It's a beautiful dish.
0:23:13 > 0:23:16Very summery and very special.
0:23:16 > 0:23:20And really quite simple to make, if you follow a few simple rules.
0:23:23 > 0:23:26As the Bake Off progressed, the Technical Challenges became
0:23:26 > 0:23:31harder, and week four's was going to give the bakers a bit of a wobble.
0:23:31 > 0:23:34OK. Now, the Technical Challenge.
0:23:34 > 0:23:36This week, we are looking...
0:23:38 > 0:23:40..for custard tarts.
0:23:40 > 0:23:4212 individual custard tarts.
0:23:42 > 0:23:45You've got two hours to bake these individual tarts.
0:23:45 > 0:23:47- On your marks.- Get set.- Bake!
0:23:49 > 0:23:51Love custard tarts!
0:23:51 > 0:23:53LOVE some custard tarts!
0:23:53 > 0:23:55Never thought to make one, though.
0:23:55 > 0:23:56Perhaps I should have.
0:23:58 > 0:24:01It feels like a puzzle. I quite like it.
0:24:01 > 0:24:03It's quite exciting.
0:24:03 > 0:24:06Paul's creamy egg custard tarts are made
0:24:06 > 0:24:08with sweet golden shortcrust pastry
0:24:08 > 0:24:11and topped with fresh nutmeg.
0:24:11 > 0:24:13For me, it was one of my first jobs,
0:24:13 > 0:24:18along with... I was jamming doughnuts, I was creaming scones,
0:24:18 > 0:24:21I was rolling out puff pastry, and making custard tarts.
0:24:21 > 0:24:25I must have been 14-years-old, on a Saturday, making them,
0:24:25 > 0:24:28and I used to have trays and trays of these things to do.
0:24:28 > 0:24:32But we're going to make this one from scratch.
0:24:32 > 0:24:35For the pastry, put 165g of plain flour,
0:24:35 > 0:24:3725g of ground almonds,
0:24:37 > 0:24:40and 55g of caster sugar into a bowl.
0:24:40 > 0:24:42Normally, we wouldn't put this in in the bakery when we did it.
0:24:42 > 0:24:44It's too expensive to put it in there.
0:24:44 > 0:24:47It makes the custard tart very, very expensive,
0:24:47 > 0:24:49but I think it adds an element to it, a nuttiness as well,
0:24:49 > 0:24:52and I think it's a little bit of extra crunch.
0:24:52 > 0:24:57OK, this is just softened butter, 120g of unsalted butter,
0:24:57 > 0:25:00and what I'm going to do is just crumb this down.
0:25:00 > 0:25:05Just basically rub the butter into the flour, almonds and sugar.
0:25:05 > 0:25:09When the mixture looks like crumbs, add one egg to bind it together.
0:25:12 > 0:25:13Can I have a little bit of flour?
0:25:13 > 0:25:16If you just dip you hand in that...
0:25:16 > 0:25:19Yes, I've never used a flour shaker.
0:25:19 > 0:25:21I've always used my hands, because we didn't have one at home.
0:25:21 > 0:25:23I'll get you one for Christmas!
0:25:23 > 0:25:26I'm very happy to use my hands on that occasion. I think it's good.
0:25:26 > 0:25:28I'm just going to pat it down.
0:25:28 > 0:25:29I'm going to work it a little bit.
0:25:29 > 0:25:32I think, because of the almond paste in there,
0:25:32 > 0:25:35it's going to make this very short indeed.
0:25:35 > 0:25:38If you're using whole flour, then the protein levels,
0:25:38 > 0:25:41however small, will bind together.
0:25:41 > 0:25:43But the fact that you've added the almond paste to it
0:25:43 > 0:25:45will break that protein down a little bit.
0:25:45 > 0:25:48It's only a small amount, but it'll make a difference.
0:25:48 > 0:25:50And you can see that's all it needed.
0:25:50 > 0:25:51Just a little bit of smoothing off.
0:25:51 > 0:25:52Job's done.
0:25:52 > 0:25:55Now, I'm just going to wrap that and pop it into the fridge.
0:25:59 > 0:26:02Right, Mary, now I need to make the custard itself.
0:26:02 > 0:26:05So, can you give me 700ml of milk?
0:26:05 > 0:26:06It should be in there already.
0:26:06 > 0:26:08That's already measured.
0:26:08 > 0:26:11- What I'm going to do with this is just warm it up slightly.- Right.
0:26:12 > 0:26:19In the pan, and then that will go on a heat just to warm through.
0:26:19 > 0:26:21For the custard filling, measure seven egg yolks
0:26:21 > 0:26:24and 90g of caster sugar.
0:26:24 > 0:26:26Start off with this dissolving process
0:26:26 > 0:26:28for the caster sugar and the egg yolks.
0:26:30 > 0:26:31Right, it's halfway there.
0:26:31 > 0:26:34It's still a little bit grainy, but not that much.
0:26:34 > 0:26:36Over here, I have the milk. It's warm now, it's not boiling.
0:26:36 > 0:26:40- Oh, lukewarm? - Yes. A little bit in to start with.
0:26:43 > 0:26:45Melt down that sugar.
0:26:47 > 0:26:49- I like making a mess. - You are making a mess!
0:26:49 > 0:26:52And then the rest of the milk goes in.
0:26:52 > 0:26:55The more egg yolks that you put in there, the quicker it will bake.
0:26:55 > 0:26:59You have to understand that you're not just putting it in a bowl
0:26:59 > 0:27:01and cooking it, or poaching it and making a creme brulee.
0:27:01 > 0:27:05What you're actually doing is cooking it through in a pastry,
0:27:05 > 0:27:07so you've got to think of the bake of the pastry,
0:27:07 > 0:27:09the penetration of the heat through the tin
0:27:09 > 0:27:11through the pastry into the custard,
0:27:11 > 0:27:13so that's why you add the extra yolks.
0:27:13 > 0:27:15To give you that richness and, of course, flavour as well.
0:27:15 > 0:27:17So that's melted beautifully now.
0:27:17 > 0:27:19So that's an egg custard.
0:27:19 > 0:27:21That's a basic egg custard.
0:27:23 > 0:27:26Something Paul thought the bakers should have known how to make.
0:27:27 > 0:27:31Just deciding whether I should cook the custard or not.
0:27:32 > 0:27:35"Make the custard filling." Helpful (!)
0:27:35 > 0:27:39It just says, "Make the custard filling."
0:27:39 > 0:27:40Is "make," prepare?
0:27:40 > 0:27:42Is "make," cook?
0:27:42 > 0:27:45Is "make" just your opinion?
0:27:45 > 0:27:46This is what happens.
0:27:46 > 0:27:49You know, you just start doubting everything and stuff.
0:27:52 > 0:27:54- Do you feel safe, doing the technical?- No.
0:27:54 > 0:27:56Is it quite nice? No? HE LAUGHS
0:28:00 > 0:28:03By now, the pastry should be well-chilled.
0:28:03 > 0:28:07Perfect. I might just pop a bit of flour on there.
0:28:11 > 0:28:14Grab a rolling pin, and then what you want to do is roll it out.
0:28:14 > 0:28:17Quite thin, because the thicker that it is on the pastry,
0:28:17 > 0:28:18the worse it will be.
0:28:18 > 0:28:21Less liquid will be able to get inside.
0:28:21 > 0:28:23So, once you've rolled it out once...
0:28:24 > 0:28:26..lift your pastry up,
0:28:26 > 0:28:28plenty of flour underneath again.
0:28:28 > 0:28:32Roll it back down, and turn it.
0:28:32 > 0:28:33And that's it.
0:28:35 > 0:28:41Using an 11cm cutter, make 12 discs of pastry to line the muffin tin,
0:28:41 > 0:28:45overlapping the top of the cups by a few millimetres.
0:28:45 > 0:28:48What you can do as well, once you've done that,
0:28:48 > 0:28:51just pattern it round the outside, so it's nice and neat.
0:28:51 > 0:28:53Now, you could also just pinch it with your fingers
0:28:53 > 0:28:55all the way around to give it a ridge.
0:28:55 > 0:28:58I think it looks professional and just gives it a nice finish.
0:28:58 > 0:29:00It does give it a nice finish.
0:29:00 > 0:29:04So, gently push them all inside the tins.
0:29:04 > 0:29:07It's basically a bit like doing mince pies, you know?
0:29:07 > 0:29:10But custard tarts are always on the deep side,
0:29:10 > 0:29:12so you get lots of custard
0:29:12 > 0:29:13and not too much pastry.
0:29:13 > 0:29:16- That's the same as my mince pies, though, Mary.- Is it?
0:29:16 > 0:29:19I always make mince pies with these moulds because they look just...
0:29:19 > 0:29:21You can get more mincemeat in there, you know?
0:29:27 > 0:29:28There's our tart shells, lined, ready.
0:29:28 > 0:29:31We just need to fill them with the custard mix now.
0:29:31 > 0:29:32Now, here's our custard mix,
0:29:32 > 0:29:35- but what we're going to use is a jug...- You need a jug of some sort.
0:29:38 > 0:29:39..to fill these with.
0:29:39 > 0:29:44Now, what you've got to do is fill them up as high as you possibly can
0:29:44 > 0:29:46without them falling over the top.
0:29:46 > 0:29:49It's essential to pour it from a jug.
0:29:49 > 0:29:53You can't put it in with a ladle, and if you spill a few drops,
0:29:53 > 0:29:54you should mop it up straight away,
0:29:54 > 0:29:58because otherwise, it will get under the pastry and it will stick.
0:29:58 > 0:29:59Exactly.
0:29:59 > 0:30:02Now, the final magic thing.
0:30:02 > 0:30:04Nutmeg. Fresh nutmeg.
0:30:04 > 0:30:06Critical.
0:30:06 > 0:30:12Classic custard tart would be nothing without some nutmeg.
0:30:12 > 0:30:15It reminds me of custard tarts. Every time I smell a nutmeg,
0:30:15 > 0:30:17it just reminds me of a custard tart.
0:30:17 > 0:30:19The last job is to bake it.
0:30:19 > 0:30:22200 degrees for about 25 to half an hour.
0:30:22 > 0:30:26And this will then cook the custard and bake the tart.
0:30:28 > 0:30:30What you're looking for is a small dome
0:30:30 > 0:30:32to begin to grow and expand with the egg yolks.
0:30:32 > 0:30:34That's when it's ready to come out.
0:30:36 > 0:30:40Not only is the cooking time and oven temperature important,
0:30:40 > 0:30:43but allowing adequate cooling time is also essential.
0:30:43 > 0:30:45How many minutes did she just say?
0:30:45 > 0:30:48Five minutes. HE SIGHS
0:30:48 > 0:30:51I don't think they're so uncooked that they'll be inedible,
0:30:51 > 0:30:52but they do need to cool.
0:30:52 > 0:30:55The pastry's too soft.
0:30:55 > 0:30:57How on earth do you get these out?
0:30:57 > 0:30:59Have not got a clue.
0:31:01 > 0:31:04Don't look at the procedure.
0:31:04 > 0:31:06- SHE SIGHS - Oh, dear.
0:31:06 > 0:31:08That's broken now, anyway.
0:31:14 > 0:31:16Oh, sugar!
0:31:20 > 0:31:21Oh, jeez!
0:31:25 > 0:31:27Oh, no!
0:31:27 > 0:31:29Look at that!
0:31:37 > 0:31:39OK, I brought these out of the oven 20 minutes ago.
0:31:39 > 0:31:40They're nice and cool,
0:31:40 > 0:31:41and as you can see,
0:31:41 > 0:31:43they're releasing quite well
0:31:43 > 0:31:45from the shell.
0:31:45 > 0:31:47Look underneath.
0:31:47 > 0:31:51Lovely and brown, baked all the way round, filled with custard,
0:31:51 > 0:31:53a little bit of nutmeg that gives it the lift.
0:31:53 > 0:31:56I hope that we're going to have a taste.
0:31:56 > 0:31:58Do you know what?
0:31:58 > 0:32:03I will give you the honour of choosing one of those to eat.
0:32:03 > 0:32:05Which one are you going to try?
0:32:05 > 0:32:06- This one looks perfect.- That one?
0:32:06 > 0:32:08This will take me back a few years.
0:32:08 > 0:32:11After three, Mary. Three, two, one.
0:32:13 > 0:32:14Mmm!
0:32:14 > 0:32:18Do you know, I like them this...just warm.
0:32:18 > 0:32:19They're not too set.
0:32:19 > 0:32:24The custard's like a jelly, it's creamy, the pastry's buttery,
0:32:24 > 0:32:26and you can taste that almond.
0:32:26 > 0:32:28You know what's so beautiful about these?
0:32:28 > 0:32:29There's not a bubble in the custard.
0:32:29 > 0:32:33Just like a creme caramel, there shouldn't be a bubble.
0:32:33 > 0:32:36If it bubbles, it's tough, isn't it?
0:32:36 > 0:32:38And this is just perfect.
0:32:38 > 0:32:41- Well baked. They're all right, them, Mary, aren't they?- Mmm!
0:32:44 > 0:32:48Week four of the Bake Off continued to test the bakers' knowledge
0:32:48 > 0:32:51on pastry, this time with a Signature Challenge which
0:32:51 > 0:32:54required them to make one of Mary's favourites.
0:32:54 > 0:32:58Which is a double-crusted fruit pie.
0:32:58 > 0:33:02Which means, oh, yes, pastry not just on the top
0:33:02 > 0:33:04but on the bottom as well, and not soggy.
0:33:04 > 0:33:06Right, so the pastry can be sweet or shortcrust.
0:33:06 > 0:33:09It's up to you, you can fill it with whatever fruit you like.
0:33:09 > 0:33:10- On your marks.- Get set.- Bake!
0:33:16 > 0:33:20The only thing I want from this pastry today is for it to be crisp.
0:33:20 > 0:33:23The terror of a soggy bottom has been keeping me up all night.
0:33:25 > 0:33:28I eat trifle, I love trifle. Breadsticks, I love breadsticks.
0:33:28 > 0:33:30You know, cakes, I love cakes, but I hate fruit pie.
0:33:30 > 0:33:31So, how do I judge it?
0:33:31 > 0:33:34No matter what I do, I taste it and it's disgusting.
0:33:34 > 0:33:37Well, Mary's Wobbly Pie is a family favourite,
0:33:37 > 0:33:40bursting with apricots and marzipan,
0:33:40 > 0:33:42covered in a sweet shortcrust pastry.
0:33:42 > 0:33:46Paul, I'm making a double-crusted pie with apricots in.
0:33:46 > 0:33:51I call it Wobbly because the pastry makes little mounds on top
0:33:51 > 0:33:55and I'm making it from a very sweet crust.
0:33:55 > 0:34:00And that's what makes the mounds on top of the pastry over the apricots.
0:34:00 > 0:34:03So I'm going to do the pastry in a processer.
0:34:03 > 0:34:06Could you weigh me the flour, first of all?
0:34:06 > 0:34:10You'll need 225g of plain flour
0:34:10 > 0:34:13and 100g of icing sugar.
0:34:13 > 0:34:16And I want it to be particularly sweet,
0:34:16 > 0:34:19because if you have a sweet shortcrust,
0:34:19 > 0:34:22it gets brown quicker than a plain shortcrust.
0:34:22 > 0:34:26So that can go straight into the processor.
0:34:26 > 0:34:27Remember to put the blade in first.
0:34:27 > 0:34:30How many time have I done it without a blade in?!
0:34:30 > 0:34:32So, in that goes.
0:34:32 > 0:34:35Add 100g of cubed butter and blend.
0:34:38 > 0:34:41That's really fine, sort of breadcrumb texture.
0:34:41 > 0:34:44Sometimes you add water to a sweet shortcrust.
0:34:44 > 0:34:46- I'm going to add a whole egg.- OK.
0:34:46 > 0:34:49Process, until the mixture starts to come together.
0:34:53 > 0:34:57I don't let it go on until the ball actually forms.
0:34:57 > 0:35:00I stop it at this and work it together myself.
0:35:00 > 0:35:03- That's a good idea. - It gives a better result.
0:35:03 > 0:35:06Flour the work surface and bring the mixture together.
0:35:08 > 0:35:11Wrap in clingfilm and pop in the fridge to rest.
0:35:14 > 0:35:19Right, so, this is our sweet crust pastry,
0:35:19 > 0:35:23and I'm going to line the tin with it and put some on top.
0:35:23 > 0:35:28This is a 23cm tin... and nine inches.
0:35:28 > 0:35:31I write on the bottom in a marker pen,
0:35:31 > 0:35:34because when you're in a hurry, you can't find a ruler,
0:35:34 > 0:35:38- somebody's borrowed it, and then you know exactly where you are.- OK.
0:35:38 > 0:35:41I like a deep rim around the outside,
0:35:41 > 0:35:44because you get a better shape, I think.
0:35:44 > 0:35:45Roll out the pastry.
0:35:45 > 0:35:50Two-thirds for the pie base and the remaining third for the lid.
0:35:50 > 0:35:51Nice and thin. That's good.
0:35:51 > 0:35:55Then, you put that in like that.
0:35:55 > 0:35:58Unfold the pastry base until it covers the sides of the tin,
0:35:58 > 0:36:01gently pushing the dough into the flutes.
0:36:01 > 0:36:05- See how it takes the shape all the way around?- Yeah.
0:36:05 > 0:36:08And, again, I'm pushing it right into the bottom.
0:36:08 > 0:36:11- You don't want it to not get into the corners.- Yeah.
0:36:11 > 0:36:14So, we've completed that all the way round.
0:36:14 > 0:36:16I'm going to just roll out the top, ready.
0:36:18 > 0:36:20It's quite an easy one to work with, actually.
0:36:20 > 0:36:22The whole thing is very easy.
0:36:22 > 0:36:26It's one of my most popular, double-pastry tarts that I make.
0:36:26 > 0:36:30Sometimes I put pears in it. Pears go very well.
0:36:30 > 0:36:32You can put canned peaches in it,
0:36:32 > 0:36:35you can put fresh apricots in.
0:36:35 > 0:36:38It takes slightly longer to cook with fresh apricots,
0:36:38 > 0:36:42but sadly, fresh apricots are very rarely available.
0:36:42 > 0:36:44- It's a very short season.- Yeah.
0:36:44 > 0:36:46So, there it is, ready to go on the top.
0:36:48 > 0:36:51The bakers had free rein over what filling was to
0:36:51 > 0:36:55go into their pies, and not one combination was the same.
0:36:55 > 0:36:57I have apple and ginger in there.
0:36:57 > 0:36:58I think they go well together,
0:36:58 > 0:37:02and in my crust I have pecan and walnuts crushed up
0:37:02 > 0:37:04to give it sort of an earthy sort of flavour.
0:37:04 > 0:37:09I'm doing an apple pie which has got golden raisins in it.
0:37:09 > 0:37:12It's also got pecans and walnuts.
0:37:12 > 0:37:14Oh, my God, that smells SO good!
0:37:17 > 0:37:19Sweet, buttery appleness! Yum!
0:37:19 > 0:37:22Cherry apple!
0:37:22 > 0:37:26It's just something that my mum's mum came up with one day
0:37:26 > 0:37:29when my brother and I refused to eat rhubarb pie.
0:37:29 > 0:37:32She called it cherry apple tart. We lapped it up.
0:37:32 > 0:37:36Because cherry apple does sound more appealing to a child than rhubarb.
0:37:37 > 0:37:40So, like, a mix of peach and frangipane.
0:37:40 > 0:37:42I remove, obviously, the stone,
0:37:42 > 0:37:45and then I fill that with a bit of frangipane
0:37:45 > 0:37:50and then I place in a whole almond to sort of replicate the stone.
0:37:54 > 0:37:56This is a very good way, at Christmas time,
0:37:56 > 0:38:00or when you've been icing perhaps a cake, and you've got some
0:38:00 > 0:38:05marzipan left, it's a good way of using up that marzipan.
0:38:05 > 0:38:07Anything from 150g.
0:38:07 > 0:38:10- Depends how much almonds you sort of want in it.- Yeah.
0:38:10 > 0:38:12So you grate that.
0:38:12 > 0:38:15And this is a white marzipan.
0:38:15 > 0:38:17You can use the yellow one if you prefer.
0:38:17 > 0:38:19What's the benefit of using all the small pieces?
0:38:19 > 0:38:23- Just so it melts better in the pie? - It melts much better.
0:38:23 > 0:38:27If you just cut it into pieces, you get uneven lumps.
0:38:27 > 0:38:29And it's better just to bother to grate quite a lot.
0:38:29 > 0:38:32It's a way of evenly distributing the marzipan, isn't it?
0:38:32 > 0:38:35Of course it is, yes. There we are.
0:38:35 > 0:38:38Spread out the marzipan evenly in the base of the pie.
0:38:38 > 0:38:41And you don't have to bind it with egg or anything.
0:38:41 > 0:38:43Just leave it as it is.
0:38:43 > 0:38:46Drain two 400g tins of halved apricots
0:38:46 > 0:38:49and arrange them on the top.
0:38:49 > 0:38:52I'm putting them with the rounded side up.
0:38:52 > 0:38:54And there's a reason for that,
0:38:54 > 0:38:57because when the pastry goes over the top,
0:38:57 > 0:38:59it moulds itself like little mountains.
0:38:59 > 0:39:04Moisten the edge of the pastry case and gently place the lid on top.
0:39:04 > 0:39:08Then you just go around with your hand, pressing that down.
0:39:08 > 0:39:11- It seals it. - It seals it all the way around.
0:39:11 > 0:39:12So, there it is.
0:39:12 > 0:39:14- No glaze, no fluting.- Really?
0:39:14 > 0:39:16Nothing at all.
0:39:16 > 0:39:18I just leave that and put it into the oven.
0:39:18 > 0:39:20- As it is?- As it is.
0:39:20 > 0:39:23So that goes in, 180 degrees centigrade, fan,
0:39:23 > 0:39:25for about 30-35 minutes.
0:39:25 > 0:39:27Keep an eye on it.
0:39:27 > 0:39:31When it came to keeping an eye on their fruit pies,
0:39:31 > 0:39:33it was crunch time for the bakers.
0:39:35 > 0:39:39Pastry does look a little bit crumbly,
0:39:39 > 0:39:42but hopefully that's not too bad a thing.
0:39:42 > 0:39:44It looks very nice on top
0:39:44 > 0:39:48and I'm just hoping that that's replicated underneath.
0:39:48 > 0:39:52So I'm hoping, by boosting up the temperature, it will cook
0:39:52 > 0:39:57the pastry quicker and that's what I need, for the pastry to be cooked.
0:39:57 > 0:40:00- Is that burning a bit? - I think it might be, you know.
0:40:00 > 0:40:02I think that brown stuff is burn.
0:40:04 > 0:40:05Ooh, it looks nice.
0:40:05 > 0:40:06- Ooh!- Is that some leak?
0:40:06 > 0:40:08I think it's just fat.
0:40:08 > 0:40:10That bit might be soggy.
0:40:10 > 0:40:12Do you know what, it is what it is now.
0:40:16 > 0:40:18Looks grand, that, Mary.
0:40:18 > 0:40:21It does. It's got a nice crust around the outside.
0:40:21 > 0:40:25Each little mound is tinged with pale golden brown.
0:40:25 > 0:40:27If the edge begins to catch,
0:40:27 > 0:40:31you can always put a little bit of foil around the outside.
0:40:31 > 0:40:35Leave the pie to cool, then remove from the tin.
0:40:35 > 0:40:37It looks as though it needs a little finish to it.
0:40:37 > 0:40:38I could have glazed it,
0:40:38 > 0:40:43but what I like to do is just a sifting of icing sugar over the top
0:40:43 > 0:40:44and then I'm going to slip that on top...
0:40:47 > 0:40:48..and then it's ready to taste.
0:40:50 > 0:40:52There it is.
0:40:52 > 0:40:55And serve it with clotted cream.
0:40:55 > 0:40:58Creme fraiche, I think, goes very well with it.
0:40:58 > 0:41:00I'd have that with any type, honestly.
0:41:00 > 0:41:02That looks fantastic. I can't wait to try it.
0:41:08 > 0:41:11Still a little bit warm, which is fantastic.
0:41:11 > 0:41:14And just look at that for a nice brown underneath.
0:41:14 > 0:41:15It's beautiful.
0:41:19 > 0:41:21The pastry crumbles.
0:41:21 > 0:41:24You can taste that marzipan, then you've got that slight...
0:41:26 > 0:41:28..tang coming from the apricots.
0:41:28 > 0:41:30And then, again, the lid, it's a crispy lid.
0:41:30 > 0:41:35And with the cream, actually. That's gorgeous, that. Really tasty.
0:41:35 > 0:41:39And now Mary's tip on child friendly,
0:41:39 > 0:41:41mess-free cupcake icing.
0:41:42 > 0:41:47Children love decorating cakes, but it can be a bit of a messy business.
0:41:47 > 0:41:49I usually use something like a piping bag and tube,
0:41:49 > 0:41:51but if you haven't got one of those,
0:41:51 > 0:41:56you can use something like a ketchup bottle or even mustard,
0:41:56 > 0:41:57really well scrubbed out.
0:41:57 > 0:42:02And what you do is take the whole lid off and wash it thoroughly
0:42:02 > 0:42:04and then fill it with icing.
0:42:04 > 0:42:08And the icing wants to be slightly more liquid than usual,
0:42:08 > 0:42:12because little hands find it quite difficult to squeeze.
0:42:12 > 0:42:17So, do a rose or whatever you like.
0:42:17 > 0:42:23And if it's a bit uneven, when it's given to auntie or their best friend,
0:42:23 > 0:42:25they'll know that they made it themselves.
0:42:25 > 0:42:27There we are, a sort of rose on one.
0:42:27 > 0:42:29Let's have a go with a chocolate one.
0:42:29 > 0:42:35I find it best to start from the middle and go round, like a snail.
0:42:35 > 0:42:39Also doing it with this means you don't get too much icing.
0:42:39 > 0:42:41So often when they're doing cupcakes,
0:42:41 > 0:42:45there's more icing than there is cake.
0:42:45 > 0:42:46So, there we are.
0:42:46 > 0:42:48And the other one you could do a face,
0:42:48 > 0:42:50they could make noughts and crosses.
0:42:50 > 0:42:52The children, grandchildren or your own children
0:42:52 > 0:42:54will have such fun doing this.
0:42:54 > 0:42:56And no mess.
0:42:56 > 0:42:57Just put that to one side
0:42:57 > 0:42:59and it's ready to have another go.
0:43:01 > 0:43:04Week four's Showstopper tested the bakers on one of the most
0:43:04 > 0:43:06notorious of pastries.
0:43:06 > 0:43:10It's got to be, please, a filo pastry pie.
0:43:10 > 0:43:14The most important thing is that the pastry is made from scratch.
0:43:14 > 0:43:17It could be freeform or it could be in a tin, shape it how you want.
0:43:17 > 0:43:18- On your marks.- Get set.
0:43:18 > 0:43:20Bake!
0:43:26 > 0:43:31So, my filo pie is sort of a Moroccan vegetable spicy...
0:43:31 > 0:43:33thing.
0:43:33 > 0:43:39Almond, rose and raspberry filo pie.
0:43:39 > 0:43:43Fresh fig and feta filo flan,
0:43:43 > 0:43:44which is a bit of a mouthful.
0:43:44 > 0:43:47I'm making spanakopita.
0:43:47 > 0:43:48Classic Greek pie
0:43:48 > 0:43:51and very delicious it is, too, when it's made right.
0:43:51 > 0:43:55With Paul's simple recipe for a Greek spanakopita,
0:43:55 > 0:43:59you too can make your own filo pastry at home.
0:43:59 > 0:44:00Do you like spinach?
0:44:00 > 0:44:02I absolutely love fresh spinach.
0:44:02 > 0:44:04I loathe spinach.
0:44:04 > 0:44:06But I love making this.
0:44:06 > 0:44:07- Do you really?- Yes.
0:44:07 > 0:44:09It goes so well with feta.
0:44:09 > 0:44:11Yeah, it does. I don't like feta either!
0:44:11 > 0:44:13Would you like me to take over? HE LAUGHS
0:44:13 > 0:44:15I'll do the filling and you could do the pastry.
0:44:15 > 0:44:17But it's a special thing to make.
0:44:17 > 0:44:19I don't mind it, actually, wrapped in filo pastry.
0:44:19 > 0:44:21It works for me, as a whole deal.
0:44:21 > 0:44:24I mean, to be honest, you could put many different things in there,
0:44:24 > 0:44:26but the classic thing is spinach and feta.
0:44:26 > 0:44:28Now, to start with, I need to make the filo pastry.
0:44:30 > 0:44:34Measure out 200g of strong flour.
0:44:34 > 0:44:37There's absolutely no rush at all(!)
0:44:37 > 0:44:39I'm shaking like mad!
0:44:39 > 0:44:41Thank you very much indeed.
0:44:41 > 0:44:44And to this I'm going to add a little pinch of salt.
0:44:44 > 0:44:48- That was a jolly good pinch! I would approve of that.- OK!
0:44:48 > 0:44:51And then after that, I'm going to add some olive oil to this.
0:44:51 > 0:44:53Add a tablespoon of olive oil,
0:44:53 > 0:44:57and you'll need around 120ml of warm water.
0:44:57 > 0:44:59Have you ever made filo, Mary? You must have done.
0:44:59 > 0:45:04I have made it when I was at college, and it was an hilarious time.
0:45:04 > 0:45:08We threw it about, we got there in the end,
0:45:08 > 0:45:10but I've never been tempted to make it since.
0:45:10 > 0:45:14Yes. Pour the water in, I'm just going to hold some back.
0:45:14 > 0:45:17Add a little at a time, until the dough comes together.
0:45:17 > 0:45:20So what I'm going to do is just turn it round the bowl,
0:45:20 > 0:45:23get all these ingredients to start binding together.
0:45:23 > 0:45:26It's quite a smooth, glossy dough, this.
0:45:26 > 0:45:28It's got no rising agent in it, as such.
0:45:28 > 0:45:31A little bit more in there. But this thing's going to really stretch.
0:45:31 > 0:45:34You have to work at this dough to get it quite glutinous,
0:45:34 > 0:45:35quite stretchy.
0:45:35 > 0:45:38So, all I've done now is bring it together in a ball.
0:45:38 > 0:45:40I'm going to work that now for a bit.
0:45:40 > 0:45:45In about 1966, filo pastry came and we could buy it in the shops,
0:45:45 > 0:45:46and I can remember going out
0:45:46 > 0:45:51and seeing this pastry being made here for the first time in England.
0:45:51 > 0:45:55- Yeah.- And there were huge great rollers, like a mangle,
0:45:55 > 0:46:00and the factory had all women in doing it, and it went through
0:46:00 > 0:46:04all these mangles, and there were still people turning those,
0:46:04 > 0:46:07and that was about 1966, '67,
0:46:07 > 0:46:10and it became available in all the shops.
0:46:10 > 0:46:12It is, obviously, easy to just go to the shop and buy some.
0:46:12 > 0:46:15It's already layered, it's wafered and it's ready and it IS good.
0:46:15 > 0:46:17The quality of the stuff that you can buy is good.
0:46:17 > 0:46:21But it's also good and interesting to try it yourself.
0:46:21 > 0:46:24You work it exactly the same way as you do a bread dough,
0:46:24 > 0:46:26but because it's so small, it's easy to control.
0:46:26 > 0:46:31All I'm doing is flattening it down and then rolling up.
0:46:31 > 0:46:34And what you need to do is rest it in a fridge.
0:46:34 > 0:46:37Realistically, you want to leave it in there for at least an hour.
0:46:37 > 0:46:39What's happened is all the gluten strands
0:46:39 > 0:46:40have bonded together quite tightly.
0:46:40 > 0:46:44As it sits in the fridge, it just releases, so you've got more...
0:46:44 > 0:46:47You know, you've got more chance to spread it out
0:46:47 > 0:46:48and stretch it for as long as you can.
0:46:48 > 0:46:51So at the moment, I'm happy with that.
0:46:51 > 0:46:54It's smooth, it's elastic, now that it's got some tension.
0:46:54 > 0:46:57So, what I'm going to do is just wrap it up and pop it in the fridge.
0:46:57 > 0:47:01And leave to rest for a minimum of one hour.
0:47:04 > 0:47:07The bakers had their own ways of working the dough,
0:47:07 > 0:47:11but the aim was to make it stretchy, smooth and malleable.
0:47:11 > 0:47:12It's not only therapeutic,
0:47:12 > 0:47:15you can take some of your frustrations out on it.
0:47:15 > 0:47:17Show us your technique, then, Ruby!
0:47:17 > 0:47:19I'm scared I'm going to end up hitting one of you!
0:47:19 > 0:47:22That's all right. Do it in front of Mary, it's fine.
0:47:22 > 0:47:24- MEL:- Ooh, she's got a good slap, Mary, hasn't she?
0:47:24 > 0:47:26Go on, you have a go, Mary.
0:47:26 > 0:47:27You are rotten!
0:47:27 > 0:47:28- MEL:- Come on, Bez!
0:47:28 > 0:47:30Ooh, it's cold!
0:47:30 > 0:47:32THEY LAUGH
0:47:33 > 0:47:35Go on, give it a good slapping, Mary! Go on!
0:47:37 > 0:47:39- There is steel in those arms! - Blue steel!
0:47:44 > 0:47:47OK, Mary, now I'm going to start to create the filling.
0:47:47 > 0:47:49Could you pass me that large bowl of spinach, please?
0:47:49 > 0:47:50This is obviously fresh.
0:47:50 > 0:47:52And that will wilt down to next to nothing.
0:47:52 > 0:47:55- Down to virtually nothing. - How much is in there?
0:47:55 > 0:47:57There's 900g, so a couple of big bags in there.
0:47:57 > 0:47:59So I've got a pan here that's getting hot.
0:47:59 > 0:48:01You literally just grab all your spinach.
0:48:01 > 0:48:03And, of course, that's freshly washed
0:48:03 > 0:48:05so the water that's around it, that's all you, need isn't it?
0:48:05 > 0:48:06That will create enough steam.
0:48:06 > 0:48:09And, again, the moisture's inside the leaves.
0:48:09 > 0:48:11Now, literally, you leave that.
0:48:11 > 0:48:13A couple of minutes, it'll start to steam,
0:48:13 > 0:48:15and then it will sweat down.
0:48:15 > 0:48:17Once it's sweated down, we can drain it and prepare it
0:48:17 > 0:48:18and mix it with the feta.
0:48:24 > 0:48:28OK, Mary. There we have it. There's our wilted spinach.
0:48:29 > 0:48:32What I'm going to do is just grab this lot.
0:48:32 > 0:48:33I'm going to pass it through here
0:48:33 > 0:48:38and try and get as much liquid out of here as possible.
0:48:38 > 0:48:42Using the back of a spoon, squeeze the liquid out of the spinach.
0:48:42 > 0:48:43Because what you don't want to do is
0:48:43 > 0:48:46when you actually come to roll this thing up in the filo pastry,
0:48:46 > 0:48:49to have all that liquid inside when you do it.
0:48:49 > 0:48:53Place onto kitchen roll to soak up any excess.
0:48:54 > 0:48:56Well, that's pretty dry now.
0:48:56 > 0:48:59It is there. I think it's nearly there.
0:48:59 > 0:49:02Put the spinach into a bowl, adding the zest of a lemon.
0:49:02 > 0:49:03Little bit of seasoning in there.
0:49:03 > 0:49:06The spinach is going to have an inherent flavour,
0:49:06 > 0:49:09but obviously, you need to highlight that flavour as well.
0:49:09 > 0:49:11The lemon's going to cut through this.
0:49:11 > 0:49:14And I'm going to add a little bit of nutmeg.
0:49:14 > 0:49:16Now, that lemon, don't let's waste it.
0:49:16 > 0:49:18We could just put a bit of clingfilm round it,
0:49:18 > 0:49:21put it in the fridge and perhaps use it for lemon drizzle cake or
0:49:21 > 0:49:23a slice of lemon in gin and tonic.
0:49:23 > 0:49:26Gin and tonic! I knew it would come round to that somewhere!
0:49:26 > 0:49:29Nearly everything in there. The last thing we're going to add...
0:49:29 > 0:49:31actually, can you pass me an egg over there, please?
0:49:31 > 0:49:33And the egg will be the binding agent in this.
0:49:33 > 0:49:35Thank you very much indeed.
0:49:38 > 0:49:40And that will make the whole mixture set.
0:49:40 > 0:49:41Yes, exactly.
0:49:41 > 0:49:45And then, finally, we're going to break up some pieces of this
0:49:45 > 0:49:48beautiful feta.
0:49:48 > 0:49:49Do you like feta?
0:49:49 > 0:49:51I love it.
0:49:51 > 0:49:53This is about 200g of the stuff.
0:49:53 > 0:49:54Carry on just crumbling it in.
0:49:54 > 0:49:56I'm going to get my hands in there
0:49:56 > 0:49:58and just mix all the ingredients together.
0:49:58 > 0:50:00I love doing jobs like this, especially mucky jobs.
0:50:00 > 0:50:05This is going to be the main body of the filo pastry.
0:50:08 > 0:50:10OK, that's our ingredients for the filling finished.
0:50:10 > 0:50:12All we've got to prepare now is the pastry.
0:50:15 > 0:50:17A winning filo pastry should be rolled thin enough to read
0:50:17 > 0:50:19a newspaper through.
0:50:19 > 0:50:23So, I've got my home-made broomstick that my dear husband did for me.
0:50:23 > 0:50:26I sent him to the garden centre one morning.
0:50:26 > 0:50:28What I do like about this is the fact that it's quite long,
0:50:28 > 0:50:30so when the sheet gets bigger,
0:50:30 > 0:50:34you know you've got an even thickness to the pastry.
0:50:34 > 0:50:39My battle's going well at the moment. I am defeating filo.
0:50:40 > 0:50:44What I'm finding is that it takes me roughly going on two hours
0:50:44 > 0:50:48to get all of these rolled out, so I need to crack on, really.
0:50:53 > 0:50:54Here we go, Mary. We've got the pastry
0:50:54 > 0:50:57that's been resting in the fridge for at least an hour.
0:50:57 > 0:51:00It's nice and cold, and it's quite relaxed now as well.
0:51:00 > 0:51:05Because what I'm about to do to it is alter its world.
0:51:05 > 0:51:07I'm going to stick it through this pasta machine.
0:51:07 > 0:51:08I think that's a brilliant idea,
0:51:08 > 0:51:11because a lot of people have got that tucked in the cupboard.
0:51:11 > 0:51:12Pasta machines are quite simple to use.
0:51:12 > 0:51:17I mean, they are very useful, but no-one actually uses them a lot.
0:51:17 > 0:51:19It is one of those things that you just leave in the cupboard.
0:51:19 > 0:51:21A second use for it, excellent!
0:51:21 > 0:51:23Here's my dough.
0:51:23 > 0:51:25Just put a little bit of cornflour in it.
0:51:25 > 0:51:30I'm going to divide this dough into five pieces.
0:51:30 > 0:51:31It's like plaiting a loaf.
0:51:31 > 0:51:36If I start taking this through on its highest setting at the moment...
0:51:36 > 0:51:38Take it through again.
0:51:38 > 0:51:40When you say "the highest setting",
0:51:40 > 0:51:43you mean as thin as it can go or as wide as it can go?
0:51:43 > 0:51:45No, this is the widest, this is the widest.
0:51:45 > 0:51:47You know, the thickest it will allow through.
0:51:47 > 0:51:49So, take it through a couple of times.
0:51:51 > 0:51:55And then begin slowly to take it down to three,
0:51:55 > 0:51:59take it through again and again.
0:51:59 > 0:52:01Take it down.
0:52:01 > 0:52:05So what you do is begin to stretch the dough this way.
0:52:05 > 0:52:07You can see, it's like a strudel.
0:52:07 > 0:52:09You know when you're working with a strudel,
0:52:09 > 0:52:13the strudel itself, you should be able to read a newspaper through it.
0:52:13 > 0:52:15And as I gently stretch that...
0:52:15 > 0:52:20Shall I go and get a newspaper for you to have a read?
0:52:20 > 0:52:23- HE LAUGHS - Can you hold that side there?
0:52:23 > 0:52:26If you could just begin to stretch it this way.
0:52:26 > 0:52:28Do you know, it feels like silk.
0:52:28 > 0:52:31Yeah, I know. It's got no yeast in it,
0:52:31 > 0:52:34so it's got nothing forcing air into it.
0:52:34 > 0:52:39What we're doing is gently taking this out,
0:52:39 > 0:52:41taking out the sides first.
0:52:41 > 0:52:45And then what I'm going to do is just pull out the interior as well.
0:52:45 > 0:52:48Nice and gently. As you can see, it's not ripping at the moment,
0:52:48 > 0:52:51and if you do it gently and just wobble it,
0:52:51 > 0:52:53you're enticing it to come out.
0:52:56 > 0:52:58And you see how thin that's getting now.
0:52:58 > 0:53:01You can actually start to see the bench through it, you know?
0:53:07 > 0:53:09Repeat the rolling out process with the remaining dough
0:53:09 > 0:53:11to make five layers.
0:53:11 > 0:53:13How would you do it if you hadn't got a pasta machine?
0:53:13 > 0:53:17Rolling pin. Rolling pin and plenty of cornflour.
0:53:17 > 0:53:18And just literally bear with it
0:53:18 > 0:53:21and just stretch, stretch, stretch all the time.
0:53:21 > 0:53:25Brush each layer with melted butter before placing the next on top.
0:53:28 > 0:53:30So, it's very flexible, isn't it?
0:53:30 > 0:53:32It is. Even with the five layers on now.
0:53:32 > 0:53:34I'm just going to put a bit of extra butter on it.
0:53:35 > 0:53:38OK, so we've coated that in butter
0:53:38 > 0:53:40and I think we're good to go with the filling.
0:53:42 > 0:53:44The bakers' ambitions were high
0:53:44 > 0:53:46when it came to their filo Showstoppers,
0:53:46 > 0:53:49with Ali trying to impress on a grand scale.
0:53:49 > 0:53:51Ali, do you need all of that bench?!
0:53:51 > 0:53:54The thing is, mine is two metres long.
0:53:54 > 0:53:56I'll see what I can do, don't worry. Thanks, Ali.
0:53:56 > 0:53:58- Sorry, Kimberly.- No worries.
0:53:58 > 0:54:01This is all part of the DVD you'll be releasing.
0:54:01 > 0:54:02This my baking fitness DVD!
0:54:02 > 0:54:04Filo Yourself Thin!
0:54:04 > 0:54:08Last one! Oh, dear! I thought I'd never get to the bottom of this!
0:54:08 > 0:54:10This is the most complicated bit.
0:54:10 > 0:54:14That is one large sort of filo snake you need to wrangle.
0:54:14 > 0:54:15- Yes!- Yeah!
0:54:17 > 0:54:21Now we bring the filling in, which is here.
0:54:21 > 0:54:26Pile the spinach mixture onto the pastry in an even line.
0:54:26 > 0:54:30What I'm going to do is just gently fold over the ends
0:54:30 > 0:54:31just to seal it up slightly.
0:54:31 > 0:54:34And what I'm going to do is just roll over the top.
0:54:34 > 0:54:38Again, that puts a little bit of stretch on it as well.
0:54:38 > 0:54:41It's a bit like doing the swiss roll at this stage, you know?
0:54:41 > 0:54:43Just going to stretch...
0:54:45 > 0:54:48Hold the dough and just gently tease it there.
0:54:49 > 0:54:53Now we need...I'm just going to move that paper.
0:54:53 > 0:54:55- Give it to me. I'll have it up this end.- Thank you.
0:54:58 > 0:55:01What I'm going to do is just coil this whole thing up.
0:55:05 > 0:55:07The end bit, just tuck it underneath.
0:55:08 > 0:55:11Brush it with some more butter.
0:55:11 > 0:55:14Could you get an egg for me, please?
0:55:14 > 0:55:15I just need a beaten egg as well.
0:55:15 > 0:55:19All right. So it's butter AND egg?
0:55:19 > 0:55:21Yeah. You want that strong colour.
0:55:21 > 0:55:23You want that really dark colour on top,
0:55:23 > 0:55:25and it will give a slight crispiness to it as well.
0:55:25 > 0:55:30For me, there's only one ingredient that's fantastic to go in there
0:55:30 > 0:55:31and that's sesame seed.
0:55:31 > 0:55:33Those are untoasted?
0:55:33 > 0:55:34Untoasted, it'll roast in the oven.
0:55:34 > 0:55:39So a good drizzle of sesame seeds on the top.
0:55:41 > 0:55:43Here we've got our spanakopita to go in the oven.
0:55:43 > 0:55:45We set the oven to 190, fan,
0:55:45 > 0:55:49and this will go in for about 35 to 40 minutes.
0:55:49 > 0:55:51Beautiful golden brown.
0:55:58 > 0:56:00There we have it, Mary.
0:56:00 > 0:56:02That looks absolutely wonderful.
0:56:02 > 0:56:05It's a bit hot. So, what I need to do...
0:56:05 > 0:56:06Very hot, lovely and crispy.
0:56:06 > 0:56:10I quite understand why you put that butter AND egg on top.
0:56:10 > 0:56:11It gives a lovely colour.
0:56:11 > 0:56:15- What I'm going to do is place it straight onto this.- Right.
0:56:17 > 0:56:19The smell is lovely!
0:56:19 > 0:56:22Smell, you can smell the feta, the melted feta, the spinach.
0:56:22 > 0:56:23Gorgeous colour.
0:56:23 > 0:56:27It's crispy, it's got loads of layers, full of butter,
0:56:27 > 0:56:29topped with beautiful sesame seeds.
0:56:29 > 0:56:31That will be delicious.
0:56:31 > 0:56:32I can't wait!
0:56:35 > 0:56:36Here we go, then, Mary.
0:56:41 > 0:56:44Oh, I like that. I really like that.
0:56:44 > 0:56:48One of the things that I think really lifts it is the lemon.
0:56:48 > 0:56:51That lemon that's inside as well with the spinach
0:56:51 > 0:56:52and feta, I think is gorgeous.
0:56:52 > 0:56:57Just look at that! Conker-brown underneath, really good.
0:56:57 > 0:56:59And I can see all the layers. Lovely.
0:56:59 > 0:57:02Do you think it's better than the shop-bought filo?
0:57:02 > 0:57:05- Paul Hollywood's, every time.- Good!
0:57:05 > 0:57:06Well, that's all our bakes done there, Mary,
0:57:06 > 0:57:08so we're going to be back next time
0:57:08 > 0:57:11and we're actually going to be hitting some very tricky bakes.
0:57:11 > 0:57:13We'll have to do some practising.
0:57:13 > 0:57:16Do you know what, I don't know why I'm using a fork.
0:57:16 > 0:57:19It one of those things that you just use your hands for, you know?
0:57:21 > 0:57:23Next time, Mary and Paul take on
0:57:23 > 0:57:27five more of the challenges that they set the bakers.
0:57:27 > 0:57:30Right, that's absolutely perfect.
0:57:30 > 0:57:32Gosh, rich and indulgent!
0:57:32 > 0:57:34But why not, every so often?
0:57:35 > 0:57:38Our lord and lady of the kitchen will take you through their
0:57:38 > 0:57:43favourite Signatures, Technical and Showstoppers, step by step...
0:57:43 > 0:57:46Now I'm going to show you how to do it myself - PROPERLY!
0:57:46 > 0:57:48..offering all the hints and tips,
0:57:48 > 0:57:53so that you can achieve baking excellence at home, every time.
0:57:53 > 0:57:54Well?!
0:57:54 > 0:57:58It feels very naughty, and I'm enjoying every mouthful.
0:57:58 > 0:58:01Paul reveals his own recipe for sourdough starter,
0:58:01 > 0:58:06and Mary shows us how to make creamy, fresh butter.
0:58:06 > 0:58:09Join us next time for The Great British Bake Off Masterclass.
0:58:09 > 0:58:14I can't wait to see that sliced straight through the cherries.
0:58:14 > 0:58:15Lovely!
0:58:36 > 0:58:40Subtitles by Red Bee Media Ltd