0:00:02 > 0:00:04The wonderful smell of bread just out of the oven.
0:00:04 > 0:00:07The perfect pie-crust, the snap of a biscuit,
0:00:07 > 0:00:09and, of course, cakes.
0:00:09 > 0:00:13Cakes of all shapes and sizes and for every occasion.
0:00:13 > 0:00:16We've got something for all the senses here
0:00:16 > 0:00:19as we celebrate some of the best bakes ever.
0:00:41 > 0:00:43Hello. Welcome to the show.
0:00:43 > 0:00:46Yet again, we've got some wonderful recipes for you.
0:00:46 > 0:00:51James Martin is baking up potato with bacon and leeks.
0:00:51 > 0:00:54Our pudding menu today includes Nigella Lawson's
0:00:54 > 0:00:56very fruity amaretti crumble.
0:00:56 > 0:00:59Now, I've never met anyone who doesn't like crumble,
0:00:59 > 0:01:00and I don't want to.
0:01:02 > 0:01:05And one of my favourite cooks, Clarissa Dickson Wright,
0:01:05 > 0:01:08makes a raised pie with damsons.
0:01:10 > 0:01:12And another brilliant chef,
0:01:12 > 0:01:16Simon Hopkinson, makes a classic British pudding.
0:01:17 > 0:01:19But we start with a tea-time treat from the king and queen
0:01:19 > 0:01:23of the bake-off, Paul Hollywood and Mary Berry.
0:01:23 > 0:01:27Here is their masterclass in how to make fantastic teacakes.
0:01:34 > 0:01:37Paul, quarterfinal technical challenge.
0:01:37 > 0:01:42Marshmallow teacakes. I think they're really tricky to make.
0:01:42 > 0:01:44They are unbelievably tricky,
0:01:44 > 0:01:47so we're going to start by melting the chocolate.
0:01:47 > 0:01:50Melt 200g of chocolate over a bain-marie,
0:01:50 > 0:01:53making sure that the bowl does not touch the boiling water.
0:01:53 > 0:01:55Here's our chocolate.
0:01:55 > 0:01:57Now, it's beginning to cool and set.
0:01:57 > 0:02:00Now, this is a good temperature to have it at.
0:02:00 > 0:02:02It's warm to the hand.
0:02:02 > 0:02:05As it comes into contact with the mould, it actually
0:02:05 > 0:02:07begins to cool very, very quickly.
0:02:07 > 0:02:09I'm just starting off with a blob in each one.
0:02:09 > 0:02:13Allow that to cool slightly. It'll help you then build up the walls.
0:02:13 > 0:02:15Begin to bring up the chocolate
0:02:15 > 0:02:17up the sides of the mould.
0:02:17 > 0:02:19Take your time doing this. Don't rush it.
0:02:19 > 0:02:22And you've got to get that just right, because if it was too
0:02:22 > 0:02:24hot it would run down the mould, wouldn't it?
0:02:24 > 0:02:28You've just got to get it runny so that it clings to the side.
0:02:28 > 0:02:31Exactly, and you don't want to make it too thin because essentially
0:02:31 > 0:02:35it's going to be the cage that goes over the marshmallow.
0:02:35 > 0:02:38That looks pretty well-covered now, and you've got that slightly
0:02:38 > 0:02:42thicker layer at the top which should make it turn out well.
0:02:42 > 0:02:44Exactly.
0:02:44 > 0:02:47Put the mould aside to set, but don't put them in the fridge
0:02:47 > 0:02:50or the chocolate will discolour and lose its shine.
0:02:52 > 0:02:55What I'm making now is a biscuit,
0:02:55 > 0:02:59a good, earthy, crispy biscuit to go at the bottom of the marshmallow.
0:02:59 > 0:03:04Measure out 50g of plain flour and 50g of whole-wheat flour.
0:03:04 > 0:03:07Then add 25g of caster sugar,
0:03:07 > 0:03:1025g of butter, and half a teaspoon of baking powder.
0:03:10 > 0:03:1225 and 25.
0:03:12 > 0:03:14Just be patient. I've just got to do a little bit.
0:03:14 > 0:03:16- That's it.- That's one thing I'm not good at, Mary.
0:03:16 > 0:03:19- I know you're not.- Terribly impatient, it's one of my flaws.
0:03:19 > 0:03:21I have learnt it.
0:03:21 > 0:03:23Did you put a little pinch of salt in there as well?
0:03:23 > 0:03:25Thank you. That's about right, yeah. Lovely.
0:03:25 > 0:03:29I'm going to get my hands in there and begin to break up the butter.
0:03:30 > 0:03:32Now, I've got that crumbed quite well.
0:03:32 > 0:03:34The butter's gone into the flour very well,
0:03:34 > 0:03:38and we just need that little bit of liquid now to bind that together.
0:03:38 > 0:03:39One tablespoonful of milk.
0:03:39 > 0:03:41This is quite a dry biscuit.
0:03:41 > 0:03:45So you begin to crush and pick up all the mixture together.
0:03:47 > 0:03:50Tip the mixture onto a surface and bring together into a ball,
0:03:50 > 0:03:54before rolling it out to about half a centimetre thickness.
0:03:55 > 0:03:57Get your cutter.
0:03:57 > 0:03:59We obviously need six.
0:03:59 > 0:04:01You want them quite hard. You don't want that soft biscuit
0:04:01 > 0:04:03when you bite into a marshmallow.
0:04:03 > 0:04:06Put on a non-stick baking tray into the oven
0:04:06 > 0:04:09for about 10-12 minutes at 150 degrees fan.
0:04:11 > 0:04:14The biscuits have been out now for a good ten, 15 minutes.
0:04:14 > 0:04:17Could you just trim the biscuit slightly with that?
0:04:17 > 0:04:18Why am I doing that?
0:04:18 > 0:04:20Because you've got baking powder in there,
0:04:20 > 0:04:23so what's happened is the biscuit has grown
0:04:23 > 0:04:27just beyond the base of the teacake, so what will happen is it won't be
0:04:27 > 0:04:30able to go inside the mould, so it's a little trick.
0:04:30 > 0:04:32What do I do if I crack it in half?
0:04:32 > 0:04:34If you break them, I'm just going to go
0:04:34 > 0:04:37and you're going to have to do them all over again.
0:04:39 > 0:04:41This is one of the most tricky things I've done,
0:04:41 > 0:04:43especially when you're standing over me.
0:04:43 > 0:04:46Now you know how they feel in the Bake Off.
0:04:46 > 0:04:50Don't you worry. I'm doing really, really carefully. There.
0:04:50 > 0:04:51Good, that, Mary.
0:04:51 > 0:04:53I can be quick now and do them all,
0:04:53 > 0:04:54but I was nervous of that first one.
0:04:54 > 0:04:56Now, while you've been doing that,
0:04:56 > 0:04:59I've been melting the remaining chocolate.
0:04:59 > 0:05:01You see how loose that is.
0:05:01 > 0:05:03Now, I'm going to drop each biscuit into there.
0:05:03 > 0:05:06Give it a bit of the coating.
0:05:06 > 0:05:09I'm just going to slide it onto the wire. That's one biscuit.
0:05:09 > 0:05:12I can't resist tasting this.
0:05:12 > 0:05:14it's beautifully short.
0:05:14 > 0:05:16Could you patch up any little bits that have no chocolate on them?
0:05:16 > 0:05:18I'm very good at patching up.
0:05:18 > 0:05:22All I'm trying to do is to put as much chocolate on evenly as I can.
0:05:22 > 0:05:24Last one going in.
0:05:28 > 0:05:30OK, Mary, we've got our component parts.
0:05:30 > 0:05:32Now we've got to start the meringue.
0:05:32 > 0:05:34This, technically, is a Swiss meringue,
0:05:34 > 0:05:36but we're adding golden syrup to it.
0:05:36 > 0:05:39It will thicken the whole thing up and give it a beautiful shine.
0:05:39 > 0:05:43Now, to start with, I need three egg whites.
0:05:43 > 0:05:45I'm doing it the old-fashioned way with my hands.
0:05:45 > 0:05:46Making a right mess, yes.
0:05:46 > 0:05:48I love making a mess.
0:05:48 > 0:05:50Now, while I'm doing this,
0:05:50 > 0:05:54- could you weigh me up 150g of caster sugar, please?- Right.
0:05:54 > 0:05:56That'll do, Mary. Thank you very much.
0:05:56 > 0:05:58Pop this straight into the whites.
0:05:58 > 0:06:02I'm also going to add half the seeds of a vanilla pod.
0:06:02 > 0:06:04Six tablespoons of golden syrup.
0:06:04 > 0:06:08One, two, three, four, five, six.
0:06:08 > 0:06:10- Approximately.- Approximately.
0:06:10 > 0:06:13And I need a pinch of salt, please, Mary.
0:06:13 > 0:06:14A little bit of salt in there will
0:06:14 > 0:06:17just dampen things down a bit, so it's not too sweet.
0:06:17 > 0:06:20Whisk the mixture over the gentle heat of the bain-marie
0:06:20 > 0:06:23for about six minutes, making a very stable meringue.
0:06:25 > 0:06:28We have our domes, we have our biscuit base,
0:06:28 > 0:06:30we have our meringue, and we have our chocolate
0:06:30 > 0:06:32that will bind the whole thing together.
0:06:32 > 0:06:35Pipe in the meringue into the base.
0:06:35 > 0:06:37Now, you want to take it about three quarters of the way up.
0:06:37 > 0:06:40Don't overfill it. Otherwise, when the biscuit goes in,
0:06:40 > 0:06:42the meringue's just going to pour out.
0:06:42 > 0:06:46And the next stage is a little bit of chocolate just on the meringue.
0:06:46 > 0:06:48This will help the biscuit bind to the meringue.
0:06:48 > 0:06:50That's just pure melted chocolate?
0:06:50 > 0:06:53It's just pure melted chocolate, and what you've got to do is just to run
0:06:53 > 0:06:57around the outside of each one, just pop a little bit of chocolate.
0:06:57 > 0:06:59This is actually where the
0:06:59 > 0:07:03bottom of the biscuit will bind with the dome of the chocolate,
0:07:03 > 0:07:08and the whole thing should become one. OK. There we go.
0:07:08 > 0:07:10Get each biscuit, pop it into there,
0:07:10 > 0:07:12and initially just leave it in there for a second.
0:07:12 > 0:07:15Ideally, you don't want to put them in a fridge,
0:07:15 > 0:07:19cos it locks the dyes and turns the chocolate off-colour.
0:07:19 > 0:07:22Put a bit of pressure on there, because you've got that little bit
0:07:22 > 0:07:25of give where it hits the marshmallow.
0:07:25 > 0:07:27And it doesn't matter a bit that you got fingerprints on there,
0:07:27 > 0:07:30because it's underneath, isn't it?
0:07:30 > 0:07:31Bit of pressure.
0:07:31 > 0:07:39And there we have the base finally in contact with the marshmallow.
0:07:39 > 0:07:41Leave your chocolate teacakes to set
0:07:41 > 0:07:44firmly in their mould before attempting to turn them out.
0:07:44 > 0:07:46Well done.
0:07:46 > 0:07:48Now we've got to release it from the mould.
0:07:48 > 0:07:50I'm glad it's you, not me.
0:07:50 > 0:07:53You got to put a bit of pressure on the top.
0:07:53 > 0:07:57Lovely. You shouldn't need to touch the actual dome.
0:07:57 > 0:08:00It is popping out really nicely.
0:08:00 > 0:08:02Yeah, lovely.
0:08:02 > 0:08:05That is sheer perfection!
0:08:12 > 0:08:15Wow. So beautifully formed, aren't they?
0:08:17 > 0:08:19Mm!
0:08:19 > 0:08:23Honestly, when you look inside, rather soft marshmallow,
0:08:23 > 0:08:29lovely crisp biscuit, and an ample share of chocolate on top.
0:08:29 > 0:08:31You've got it all over your moustache, young man.
0:08:31 > 0:08:33That's the way it should be!
0:08:33 > 0:08:35That's a proper chocolate teacake
0:08:35 > 0:08:38and I hope everybody at least tries to make one.
0:08:40 > 0:08:43Now, the perfect sticky toffee pudding recipe.
0:08:43 > 0:08:48You'd think toffee would be the vital part of making this taste fabulous,
0:08:48 > 0:08:51but in this case it's dates that are the key ingredient
0:08:51 > 0:08:53in Simon Hopkinson's version.
0:08:58 > 0:09:01I have always had a sweet tooth.
0:09:03 > 0:09:06And I try not to indulge it too often.
0:09:06 > 0:09:08But now and then, I feel the urge to
0:09:08 > 0:09:11treat friends to a desert that I think is irresistible -
0:09:14 > 0:09:17sticky toffee pudding made the traditional way.
0:09:19 > 0:09:22I don't think I know anybody who doesn't like it.
0:09:22 > 0:09:24It's sweet,
0:09:24 > 0:09:26it's luscious.
0:09:26 > 0:09:29The most important ingredient to get this pudding
0:09:29 > 0:09:32tasting like it should is dates.
0:09:32 > 0:09:35Soak the chopped dates in boiling water for about five minutes.
0:09:37 > 0:09:41The dates really are important and
0:09:41 > 0:09:45people do play around with this pudding far too much. It's, er,
0:09:45 > 0:09:51nuts, bananas, dried apricots, prunes.
0:09:51 > 0:09:56Who wants, in this really soft, luscious pudding,
0:09:56 > 0:09:58bits of nut?
0:09:58 > 0:10:00I certainly don't.
0:10:01 > 0:10:04Drain the dates and keep the liquid.
0:10:04 > 0:10:07Put all these ingredients into a food processor.
0:10:23 > 0:10:25And, because I love it so much,
0:10:25 > 0:10:27I'm going to put a tiny bit extra in.
0:10:27 > 0:10:29Finally, add the liquid from the dates.
0:10:29 > 0:10:31This looks a mess at the moment, doesn't it?
0:10:31 > 0:10:35But it does turn into the most lovely, golden-looking batter.
0:10:45 > 0:10:49But it is quite nice and smooth. You can still see the dates.
0:10:52 > 0:10:55So, one big, sticky toffee, ready to go in the oven.
0:10:59 > 0:11:05And this is at gas mark four, 180 centigrade.
0:11:13 > 0:11:17Now, I'm going to do just a little idea of my own, really.
0:11:17 > 0:11:20It always rises more on the middle than it does on the outside.
0:11:22 > 0:11:26And, because I want the surface to be flatter than this,
0:11:26 > 0:11:32to take the toffee topping, what I do is to just remove,
0:11:32 > 0:11:33I know it doesn't look very good,
0:11:33 > 0:11:35but it's going to be covered with the topping.
0:11:35 > 0:11:38It allows the sauce to cover
0:11:38 > 0:11:42without bits of the sponge sticking through,
0:11:42 > 0:11:44which would scorch under the grill.
0:11:44 > 0:11:48So, for the sticky toffee topping, first of all,
0:11:48 > 0:11:49double cream...
0:11:50 > 0:11:55and molasses sugar, lovely, lovely, dark, treacly sugar.
0:11:55 > 0:11:59You'll find it amongst all the other sugars in the supermarket.
0:11:59 > 0:12:01Slightly salted butter.
0:12:01 > 0:12:04Melt all the ingredients together and keep stirring
0:12:04 > 0:12:06until it quietly comes to the boil.
0:12:09 > 0:12:10Pour over in one go.
0:12:13 > 0:12:15And under the grill.
0:12:15 > 0:12:18Until it's bubbling and sticky.
0:12:28 > 0:12:30# Say nighty-night and kiss me... #
0:12:30 > 0:12:32For even more of an indulgence,
0:12:32 > 0:12:35I make an extra butterscotch sauce to serve on the side.
0:12:35 > 0:12:40# While I'm alone, as blue as can be
0:12:40 > 0:12:41# Dream a little dream of me... #
0:12:41 > 0:12:43And that's ready.
0:12:44 > 0:12:46No calories in this pudding at all!
0:12:48 > 0:12:50Here it comes.
0:12:50 > 0:12:52Ah!
0:12:52 > 0:12:53Sticky, sticky.
0:12:53 > 0:12:54Here goes.
0:13:01 > 0:13:02Cook's perk.
0:13:02 > 0:13:06So, the lighter sauce, we pour it around like that.
0:13:08 > 0:13:13# Stars fading, but I linger on, dear
0:13:13 > 0:13:17# Still craving your kiss
0:13:17 > 0:13:20# I'm longing to linger till dawn, dear... #
0:13:20 > 0:13:23You wouldn't think so, but it's surprisingly light, this pudding.
0:13:23 > 0:13:25It's almost delicate.
0:13:25 > 0:13:28It almost has, I'm not going to say a jelly-like consistency,
0:13:28 > 0:13:30but it has a wobble about it. The sauce is important.
0:13:30 > 0:13:33The cream, you really don't have to do,
0:13:33 > 0:13:36but I love the contrast of it, cold.
0:13:36 > 0:13:39What you should never, ever do, and don't be pushed into it, is to say,
0:13:39 > 0:13:41"Oh, we'd love some ice cream with that."
0:13:41 > 0:13:43You cannot take any more sugar.
0:13:43 > 0:13:46# ..wherever they be, dream a little dream of me. #
0:13:46 > 0:13:50Now, seeing as Simon just said you can't take any more sugar after
0:13:50 > 0:13:54that, it seems a good time to have our first savoury bake of the day.
0:13:54 > 0:13:59So let's join James Martin, who's putting together some cheese,
0:13:59 > 0:14:02potato, bacon and leeks.
0:14:02 > 0:14:05To me, there's nothing quite like cooking outdoors
0:14:05 > 0:14:08over an open flame in the winter months.
0:14:10 > 0:14:12It's one of the most rewarding ways to cook at home,
0:14:12 > 0:14:15and I've got just the recipe for a chilly day like this.
0:14:17 > 0:14:21Can't beat a jacket potato for a nice, winter warming dish.
0:14:21 > 0:14:26I love to cook mine with bacon, Taleggio cheese and leeks.
0:14:26 > 0:14:30But, to make it really special, I'm going to tray-bake it
0:14:30 > 0:14:31in my wood-fired oven.
0:14:31 > 0:14:34For a cold winter's day, there's nothing better.
0:14:36 > 0:14:39First thing we're going to do is get our potatoes on.
0:14:39 > 0:14:41And, to do that, you need some decent salt.
0:14:41 > 0:14:45And I actually use sea salt for this, rather than table salt.
0:14:45 > 0:14:47Just put little piles in there.
0:14:47 > 0:14:50As you actually cook the potatoes, this just dries out the skins
0:14:50 > 0:14:52so they become nice and crisp.
0:14:52 > 0:14:54A little bit of oil on the potatoes.
0:14:58 > 0:15:01And then, what you need to do is just prick them with a fork.
0:15:01 > 0:15:03Just over the top. In the oven,
0:15:03 > 0:15:06I've set the oven at about 200 centigrade.
0:15:06 > 0:15:08I've got some already in here.
0:15:09 > 0:15:13And these want to cook for about an hour, really.
0:15:13 > 0:15:16And then we turn our attention to the sauce.
0:15:16 > 0:15:19Dice one shallot, and slice a clove of garlic,
0:15:19 > 0:15:22then sweat them down in a frying pan.
0:15:23 > 0:15:26Starting off with a little bit of butter, of course. As always.
0:15:29 > 0:15:31Next, chop up two leeks.
0:15:31 > 0:15:34I like to use all of them, including the green part.
0:15:34 > 0:15:36So, we're going to throw our leeks in here.
0:15:38 > 0:15:42Pop them in the pan and pour over a generous amount of white wine.
0:15:44 > 0:15:49And, of course, just like the legend, Mr Floyd, you've got
0:15:49 > 0:15:54to have a glass while you're cooking as well, haven't you, really?
0:15:54 > 0:15:57At this point, the sauce gives me some great cooking options.
0:15:57 > 0:15:58I could blend it into a soup,
0:15:58 > 0:16:02Serve it as a side dish with some brioche or add sweetcorn
0:16:02 > 0:16:06and use it as a sauce with roast chicken.
0:16:06 > 0:16:08And then we need some liquid in here.
0:16:09 > 0:16:11And that comes in the form of double cream.
0:16:15 > 0:16:18Now, the key to this, I think, is not to overcook it.
0:16:20 > 0:16:21I do find leeks, if they're overcooked,
0:16:21 > 0:16:25they go horrible and grey, and you lose the great flavour of leeks,
0:16:25 > 0:16:30I think, so just be careful when you do it like this, not to overcook it.
0:16:31 > 0:16:34So, a good amount of seasoning. Some salt.
0:16:36 > 0:16:38And black pepper.
0:16:41 > 0:16:44Slice the spuds into quarters and lay them
0:16:44 > 0:16:46skin-side down in a baking tray.
0:16:51 > 0:16:55Just take the sauce and drizzle it over the top of the potatoes.
0:16:58 > 0:17:02Now, I need to crisp up some bacon in the pan.
0:17:02 > 0:17:05It's the star of this dish, so I want quality stuff.
0:17:08 > 0:17:12And when you've got bacon this good, and this is dry-cured bacon, you
0:17:12 > 0:17:16fry in a dry pan and the fat's going to come out of the bacon.
0:17:16 > 0:17:18Get it lovely and crisp.
0:17:18 > 0:17:22For years, really, when I was training, when I had no money,
0:17:22 > 0:17:23when my mother came to visit me,
0:17:23 > 0:17:29she'd always bring down some proper bread and some proper bacon.
0:17:30 > 0:17:33So I could at least have a proper breakfast.
0:17:34 > 0:17:37This is Taleggio cheese, and it's got a lovely, creamy flavour
0:17:37 > 0:17:40and it actually melts when it cooks.
0:17:40 > 0:17:43It really is delicious, and one that goes really well with bacon.
0:17:43 > 0:17:46So, what we're going to do with this is just chop it up.
0:17:46 > 0:17:48And I kind of first came across this, really,
0:17:48 > 0:17:51definitely not in a farmhouse in North Yorkshire.
0:17:51 > 0:17:54I first came across this while working in London,
0:17:54 > 0:17:58this cheese, and it was wrapped in a little bit of bacon
0:17:58 > 0:18:02and pan-fried in a little brasserie that us chefs used to go to,
0:18:02 > 0:18:04on our rare day off.
0:18:05 > 0:18:07But it really was fantastic.
0:18:07 > 0:18:10And I kind of used it, not just in the restaurants,
0:18:10 > 0:18:13but at home, ever since, really.
0:18:13 > 0:18:14And you just break it up.
0:18:16 > 0:18:17Put it in there.
0:18:22 > 0:18:25When the bacon's ready, chop it up and add it to the tray.
0:18:29 > 0:18:30And don't waste the fat.
0:18:33 > 0:18:36If my grandad was alive, he'd then take a piece of bread now
0:18:36 > 0:18:39and just scrape this up.
0:18:39 > 0:18:42And what we do now is just pop it back in the oven,
0:18:42 > 0:18:45but instead of using this, I'm going to use a proper oven.
0:18:49 > 0:18:52Even at this cold time of year, there is
0:18:52 > 0:18:53a chance to enjoy the outdoors.
0:18:53 > 0:18:56This is the kind of dish that you can cook in advance
0:18:56 > 0:18:58for when your friends come over
0:18:58 > 0:19:02and in a normal oven, it takes 10 minutes at 200 centigrade to cook.
0:19:07 > 0:19:09HE CHORTLES
0:19:10 > 0:19:15It just, it is a simple dish...
0:19:15 > 0:19:18..but it just tastes so good,
0:19:18 > 0:19:20with the baked potatoes especially,
0:19:20 > 0:19:23because you get a mixture of sort of different textures.
0:19:23 > 0:19:25You get the fluffiness of the inside
0:19:25 > 0:19:28and the crispness of the potato skins, as well.
0:19:33 > 0:19:37That Taleggio cheese, if you can buy it, try it.
0:19:49 > 0:19:51Now on to our next dish.
0:19:51 > 0:19:54And it's an old-fashioned favourite that uses lard to create
0:19:54 > 0:19:56a wonderfully crumbly pastry
0:19:56 > 0:20:01and damsons inside with their intense and sweet flavour.
0:20:01 > 0:20:06Now, this type of pastry is made by heating together lard
0:20:06 > 0:20:08and water to a rolling boil.
0:20:12 > 0:20:15As the lard and water begins to boil,
0:20:15 > 0:20:17add a pinch of salt to the flour.
0:20:18 > 0:20:21And then pour in the boiling liquid.
0:20:22 > 0:20:25Begin by stirring the mixture and, as soon as it is cool enough
0:20:25 > 0:20:29to handle, it is time to knead the pastry.
0:20:29 > 0:20:32It cools quite quickly and it is quite important to do it
0:20:32 > 0:20:37as soon as you can so that the fat doesn't cool too much.
0:20:37 > 0:20:40Otherwise it won't mix in well with the flour.
0:20:44 > 0:20:48And, you see, it's a very soft, malleable crust.
0:20:48 > 0:20:52And what I have here is a dolly.
0:20:52 > 0:20:54This is a traditional implement.
0:20:54 > 0:20:57It comes in all sorts of different sizes, for raising
0:20:57 > 0:21:03a pie crust round, you just want to mould your pastry up the dolly.
0:21:05 > 0:21:07As well as the pie crust, it is
0:21:07 > 0:21:11vital to remember to shape a lid for the pie at this point.
0:21:12 > 0:21:14Once the pastry has been prepared,
0:21:14 > 0:21:17allow it to cool in the refrigerator.
0:21:17 > 0:21:18The lard solidifies
0:21:18 > 0:21:22and it will help the crust hold its shape for the damson pie filling.
0:21:23 > 0:21:27So, here is a ready-chilled, raised pie.
0:21:27 > 0:21:32I'm something of an authority on raised pies, because I have
0:21:32 > 0:21:37judged the Great Yorkshire Pork Pie Contest on three separate
0:21:37 > 0:21:40occasions and I have to say, it was one of the most terrifying
0:21:40 > 0:21:44things I ever had to do in my life, because I could have lost
0:21:44 > 0:21:47all my reputation in Yorkshire, if I'd got it wrong.
0:21:47 > 0:21:50Layer the pie with quince paste,
0:21:50 > 0:21:54a thick jam that will turn to liquid in the heat of the oven.
0:21:54 > 0:21:56Then, the damsons.
0:21:56 > 0:22:00These have been stoned and frozen to give them a delicious texture.
0:22:00 > 0:22:04A sprinkle of sugar will help to sweeten the filling
0:22:04 > 0:22:07but the pie should still have a sharp kick to it.
0:22:07 > 0:22:13And finally, all I have to do is put the lid on and crimp it.
0:22:14 > 0:22:19And then make a little hole in the top to let the steam out.
0:22:19 > 0:22:23It takes only 25 minutes for the ingredients to melt together
0:22:23 > 0:22:26and make the perfect pie.
0:22:26 > 0:22:29So, the moment critique.
0:22:29 > 0:22:35You see how it's sunk down on itself and gone into this rather nice,
0:22:35 > 0:22:37medieval look, really, hasn't it?
0:22:37 > 0:22:38And...
0:22:39 > 0:22:41See? Look at that.
0:22:41 > 0:22:45Look how lovely and gooey and sticky and,
0:22:45 > 0:22:49you only get pastry like this using lard.
0:22:49 > 0:22:52And you only get really good lard
0:22:52 > 0:22:55from old breed, rare breed pigs.
0:22:59 > 0:23:01Mm.
0:23:01 > 0:23:07Lovely acidity with the damsons. And the real crunchiness of the pastry.
0:23:07 > 0:23:09And there you are, you see? Terribly simple.
0:23:09 > 0:23:11Nice little pie from your pudding.
0:23:11 > 0:23:13What could be more delicious?
0:23:13 > 0:23:15What indeed?
0:23:15 > 0:23:18Those damsons needed stoning first, of course,
0:23:18 > 0:23:20but for that result, definitely worth the effort.
0:23:20 > 0:23:24Right. We've reached our final dish of the day now.
0:23:24 > 0:23:28It's Nigella's plum and amaretti crumble.
0:23:44 > 0:23:46Having people round my table makes me really happy.
0:23:46 > 0:23:49And yes, I want the food to be gorgeous,
0:23:49 > 0:23:52but I don't want the sort of cooking that could ruin the mood,
0:23:52 > 0:23:57so I'm thinking lamb cutlets with mint and chilli,
0:23:57 > 0:23:59crisp, golden potatoes,
0:23:59 > 0:24:03roast red onions tossed with basil and, obviously, pudding.
0:24:03 > 0:24:06Now, I've never met anyone who doesn't like crumble,
0:24:06 > 0:24:07and I don't want to.
0:24:08 > 0:24:14And I give you my ruby-red plum and amaretti crumble.
0:24:14 > 0:24:17Just a few simple steps and it's made.
0:24:20 > 0:24:22To start off with,
0:24:22 > 0:24:26I warm two tablespoonfuls of butter in a sturdy pan
0:24:26 > 0:24:28and, when the butter's melted,
0:24:28 > 0:24:31I tip in a kilo of stoned and quartered plums.
0:24:33 > 0:24:36On top of these plums, I sprinkle two tablespoonfuls of sugar.
0:24:40 > 0:24:43And the zest and juice of half a lemon.
0:24:48 > 0:24:50It's very important to get a good balance
0:24:50 > 0:24:52between sweetness and acidity.
0:24:55 > 0:24:58Obviously, the plums are going to get further cooking in the oven,
0:24:58 > 0:25:01but I want to start them off so they begin softening.
0:25:01 > 0:25:05So I give them a couple of minutes with the lid off and then
0:25:05 > 0:25:09a couple of minutes with the lid on, so I preserve all their juices.
0:25:14 > 0:25:19And then I tip these gleaming, gorgeous plums into a pie dish
0:25:19 > 0:25:22and let them sit there while I get on with the crumble topping.
0:25:24 > 0:25:27This is something of an Anglo-Italian enterprise.
0:25:27 > 0:25:31A crumble is a quintessential British pud
0:25:31 > 0:25:35but I add a bit of an Italian note by using amaretti biscuits.
0:25:36 > 0:25:41So, I get 100g of these into a freezer bag
0:25:41 > 0:25:44and I bash the living daylights out of them.
0:25:44 > 0:25:47I find this very, very therapeutic.
0:25:47 > 0:25:50First, I just go at them with a rolling pin,
0:25:50 > 0:25:54then I just roll over them until I have crunchy rubble.
0:25:57 > 0:26:00I sprinkle about a couple of spoonfuls of this
0:26:00 > 0:26:02mixture on to the plums in their dish.
0:26:03 > 0:26:06These crumbs help thicken the juices
0:26:06 > 0:26:09and give their own bitter almond flavour.
0:26:11 > 0:26:17To make the crumble topping, I spoon 150g of plain flour into a bowl.
0:26:17 > 0:26:20To that, I add a teaspoonful baking powder.
0:26:20 > 0:26:25I then tip in 100g of fridge-cold, small-cubed butter
0:26:25 > 0:26:29and I work the butter into the flour, using my fingers.
0:26:30 > 0:26:34Now, you can mix up the crumble topping with a processor
0:26:34 > 0:26:36or in a freestanding kitchen mixer,
0:26:36 > 0:26:41but I rather love the feeling of the cool butter and flour in my fingers.
0:26:41 > 0:26:43Whichever method you are using, just stop
0:26:43 > 0:26:46when the mixture resembles rough oatmeal.
0:26:49 > 0:26:53I then fork in three tablespoonfuls of white sugar...
0:26:56 > 0:27:00..followed by all the remaining amaretti crumbs.
0:27:05 > 0:27:10And what I like to do is start using this to top the dish of fruit,
0:27:10 > 0:27:12all around the edges of the dish
0:27:12 > 0:27:15and then I proceed to fill up in the middle.
0:27:22 > 0:27:25To cook the crumble, slip it on a baking sheet in an oven
0:27:25 > 0:27:29preheated to 190 degrees for 30-35 minutes.
0:27:47 > 0:27:50- What's your secret? - It's not a secret at all.
0:27:50 > 0:27:57- Plums, and I bashed some amaretti biscuits.- Oh, wonderful.
0:27:57 > 0:28:00MUSIC DROWNS OUT CONVERSATION
0:28:03 > 0:28:05LAUGHTER
0:28:14 > 0:28:16That's all for today.
0:28:16 > 0:28:19I do hope you've enjoyed all of today's best bakes
0:28:19 > 0:28:21and come back and see some more very soon.
0:28:21 > 0:28:22Bye-bye.