0:00:03 > 0:00:07We believe that Britain has the best food in the world.
0:00:07 > 0:00:11Not only can we boast fantastic ingredients...
0:00:11 > 0:00:13Look at them!
0:00:13 > 0:00:15'..Outstanding food producers...'
0:00:15 > 0:00:17Oh, wow!
0:00:17 > 0:00:20'..and innovative chefs.
0:00:20 > 0:00:23'But we also have an amazing food history.'
0:00:23 > 0:00:25So it's safe to say that's what the Romans brought to us,
0:00:25 > 0:00:28- the art of cooking itself. - Absolutely.
0:00:28 > 0:00:32- It's called a sala cortabia. - Looks like a savoury summer pudding.
0:00:32 > 0:00:35'During this series, we're going to be taking you
0:00:35 > 0:00:38'on a journey into our culinary past.'
0:00:38 > 0:00:40Everything's ready. Let's get cracking.
0:00:40 > 0:00:43'We'll explore its revealing stories.'
0:00:43 > 0:00:44BOTH: Wow!
0:00:44 > 0:00:48'And meet the heroes that keep our food heritage alive.'
0:00:48 > 0:00:50Pontefract Liquorice has been my life
0:00:50 > 0:00:53and I've loved every minute of it.
0:00:53 > 0:00:56'And of course be cooking up a load of dishes
0:00:56 > 0:00:59'that reveal our foodie evolution.'
0:00:59 > 0:01:01That's a proper British treat.
0:01:01 > 0:01:05Looks good, tastes good, that's going to do you good.
0:01:05 > 0:01:08- Quite simply... - (BOTH) The best of British!
0:01:24 > 0:01:27Today's programme is a hearty homage
0:01:27 > 0:01:31to all the wonderful puddings and pies this country has to offer.
0:01:31 > 0:01:35And we've got a lot to be proud of.
0:01:35 > 0:01:37They're an important part of our incredible history
0:01:37 > 0:01:41and national heritage. We've been tucking into them
0:01:41 > 0:01:43since medieval times.
0:01:43 > 0:01:46From meat ones to sweet ones,
0:01:46 > 0:01:50there's something quintessentially British about the pudding.
0:01:50 > 0:01:53And pies, what can you say about pies,
0:01:53 > 0:01:57except they are what makes this country great?
0:01:57 > 0:01:59Oh, look at those beauties!
0:01:59 > 0:02:02They're behind a glass cage for their own protection!
0:02:02 > 0:02:07- Oh, Russell, two of your finest with some mash and peas.- Certainly.
0:02:07 > 0:02:09One meat and tatty, one chunky steak coming up.
0:02:09 > 0:02:12When you're a regular, you just know what the craic is!
0:02:12 > 0:02:15- Oh, you certainly do. - Mash, peas and gravy.
0:02:15 > 0:02:17Lovely. Oh, look at them.
0:02:17 > 0:02:21The pie! Well, the Greeks, they dabbled a bit with pastry,
0:02:21 > 0:02:24but it was the Romans who sowed the seeds of our pie culture.
0:02:24 > 0:02:27Yeah. They invented a pudding of either fish or meat,
0:02:27 > 0:02:31and that is the origins of the pie as we know it today.
0:02:31 > 0:02:35And medieval courts, they made pies with very exotic ingredients
0:02:35 > 0:02:37like peacocks and swans!
0:02:37 > 0:02:41Ugh! I prefer chicken with mushroom myself.
0:02:43 > 0:02:46Aye, from peacock to pork and apple to cherry,
0:02:46 > 0:02:50there's something beautifully British about the pie.
0:02:50 > 0:02:53'And the first one we want to celebrate with you
0:02:53 > 0:02:58'is a traditional belter, a warm hug that's wrapped in pastry
0:02:58 > 0:03:00'and a real British favourite.'
0:03:00 > 0:03:04Some people...not all, but some people mistakenly think
0:03:04 > 0:03:08that the apple pie is American.
0:03:08 > 0:03:10Well, it's not!
0:03:10 > 0:03:14They even say, "Oh, it's as American as apple pie!"
0:03:14 > 0:03:18Well, we were making apple pies in this country
0:03:18 > 0:03:20before Christopher Columbus even learned to paddle.
0:03:20 > 0:03:25Exactly. So we're here to claim it back from the Americans,
0:03:25 > 0:03:28because they don't own it. We do.
0:03:28 > 0:03:32And this is our homage to the great British apple pie.
0:03:34 > 0:03:38- Now, as two cooks, we've been making apple pies for many years.- Many.
0:03:38 > 0:03:40We've cooked apple pie on telly before.
0:03:40 > 0:03:44But we've refined the recipe. There's a few little tricks and cheats in this,
0:03:44 > 0:03:48and we call this the perfect apple pie.
0:03:48 > 0:03:51We've got lemon zest in the pastry. It just gives it that edge.
0:03:51 > 0:03:54We've put cornflour in the apple mix so it doesn't go soggy.
0:03:54 > 0:03:58We've balanced the cinnamon and sugar perfectly
0:03:58 > 0:04:02so that apple pie will appeal to every single person on the planet.
0:04:02 > 0:04:04We know, because we've worked at it.
0:04:04 > 0:04:06This still is a homage to the Bramley,
0:04:06 > 0:04:08and Bramley is British!
0:04:08 > 0:04:12Buh-ruh-i-tuh-i-huh-suh!... Suh-huh.
0:04:12 > 0:04:16All good pies start with a brilliant crust.
0:04:16 > 0:04:19Look, I'm going to get on with these apples, right?
0:04:19 > 0:04:22- All right, matey.- Give us another one, mate, would you?
0:04:22 > 0:04:26The Bramley apple was thought to have been first planted
0:04:26 > 0:04:29by a lady called Mary Ann Brailsford,
0:04:29 > 0:04:33who planted an obscure pip in her garden in around 1810
0:04:33 > 0:04:36in Nottinghamshire, and from that tree,
0:04:36 > 0:04:40which still exists today, the Bramley was born.
0:04:40 > 0:04:44To start our pie, put 400 grams of plain flour in a bowl
0:04:44 > 0:04:48together with the finely grated zest of one lemon.
0:04:49 > 0:04:51Meanwhile, mix two tablespoons of cornflour
0:04:51 > 0:04:56with one teaspoon of ground cinnamon and 150 grams of caster sugar
0:04:56 > 0:04:58in another bowl.
0:04:58 > 0:05:00And now I'm going to peel my apples.
0:05:00 > 0:05:02Over to Mr Myers at the bakery section.
0:05:02 > 0:05:06So, in my bowl now I've got the finely grated zest of one lemon,
0:05:06 > 0:05:08and the plain flour.
0:05:08 > 0:05:11To this, add two tablespoons of caster sugar,
0:05:11 > 0:05:15and a whole - and I mean a whole - pack of cold butter,
0:05:15 > 0:05:17which will need to be cut into cubes.
0:05:18 > 0:05:20It's lovely. It's a very short pastry, this.
0:05:20 > 0:05:23Short means crumbly. Crumbly means buttery.
0:05:23 > 0:05:26Buttery means, "Mmm, this is a good apple pie."
0:05:26 > 0:05:29- SIMON LAUGHS - And do you know,
0:05:29 > 0:05:35the Bramley apple is thought to be the best culinary apple in the world.
0:05:35 > 0:05:38It's cheap, and it's massive, isn't it?
0:05:38 > 0:05:41It is. It's brilliant. The only thing to watch out for with Bramleys
0:05:41 > 0:05:44is that they hold quite a lot of moisture,
0:05:44 > 0:05:47which is why, you see, we've done the cornflour,
0:05:47 > 0:05:50so if it does leak a lot of juice,
0:05:50 > 0:05:54you've got it, and it just becomes this lovely, appley, sweet gravy.
0:05:54 > 0:05:57Moving on with the pastry,
0:05:57 > 0:06:00gently rub your butter into the sugar, flour and zest mix
0:06:00 > 0:06:04until it resembles breadcrumbs.
0:06:04 > 0:06:08The lemon zest is just hitting my nose nicely.
0:06:08 > 0:06:10Ahh! Now, what I'm going to do is...
0:06:10 > 0:06:13quarter the Bramleys.
0:06:13 > 0:06:16Core them, slice them thin.
0:06:16 > 0:06:18Simple.
0:06:20 > 0:06:23Now, in here I have got two tablespoons of water
0:06:23 > 0:06:27and one egg, and we use this as a liquid,
0:06:27 > 0:06:30so I'm just going to put this in, and be careful,
0:06:30 > 0:06:33cos I don't want to overdo it. I can always add more.
0:06:33 > 0:06:36It won't take much liquid to form this into pastry.
0:06:38 > 0:06:40Right. So there's your pastry.
0:06:40 > 0:06:43Now, I want to take...
0:06:44 > 0:06:47..two thirds for the base
0:06:47 > 0:06:50and a third for the top.
0:06:50 > 0:06:53There you go. Make a ball. Don't handle it too much.
0:06:53 > 0:06:56She's there, but she's very, very delicate.
0:06:56 > 0:07:00Wrap this in cling film,
0:07:00 > 0:07:02and pop this in the fridge.
0:07:02 > 0:07:06It really would be a bit of a devil to roll out now.
0:07:06 > 0:07:10Now, there's a couple of top tips for handling apples.
0:07:10 > 0:07:14To stop them going brown, put them in some water with some lemon juice,
0:07:14 > 0:07:17and that'll stop the discoloration of the apples.
0:07:17 > 0:07:21But because we're doing it pretty quick,
0:07:21 > 0:07:25and we're going to coat them in that lovely sugary cinnamon coating,
0:07:25 > 0:07:28we should be all right. But don't leave them for half an hour
0:07:28 > 0:07:32and then expect them to be the same colour, because they won't.
0:07:35 > 0:07:38We're slicing these apples, and they're raw,
0:07:38 > 0:07:40and they're going to go straight into the pie,
0:07:40 > 0:07:43Don't be tempted to stew your fruit first.
0:07:43 > 0:07:45Get it into the pie, and get it in raw,
0:07:45 > 0:07:50so all of those lovely flavours are concealed
0:07:50 > 0:07:55in their beautiful blanket of pastry
0:07:55 > 0:07:58that Mr Myers is doing so well.
0:07:58 > 0:08:00I'm greasing up my dish.
0:08:00 > 0:08:03Next, flour and roll out the chilled pastry
0:08:03 > 0:08:07onto a floured surface until it is about the thickness of a £1 coin,
0:08:07 > 0:08:12and five to seven centimetres larger than the pie dish.
0:08:12 > 0:08:15The world of the pie is fantastic,
0:08:15 > 0:08:18and nobody makes a pie like the British.
0:08:18 > 0:08:20In fact, our pies are perfect.
0:08:20 > 0:08:26Well, I think it's a deep-ingrained tradition of making them
0:08:26 > 0:08:28over centuries, and we're good at it.
0:08:28 > 0:08:32Yeah. What started out as, like, a coffer to carry the meat -
0:08:32 > 0:08:35it just used flour and water as a case...
0:08:35 > 0:08:37It was like a ready-made pressure cooker.
0:08:37 > 0:08:40For me, the pastry's as important as the pie.
0:08:40 > 0:08:43- Absolutely.- And you'll see, when we cut into this,
0:08:43 > 0:08:45it's just so wonderfully crumbly and gorgeous.
0:08:45 > 0:08:48Now, to get this onto there,
0:08:48 > 0:08:52just dust this with flour so that it doesn't stick to your pin.
0:08:52 > 0:08:55Put it like that, roll it up,
0:08:55 > 0:08:57put it on there like so...
0:09:00 > 0:09:02..and line your tin.
0:09:02 > 0:09:05If it's an all-butter pastry like this, a sweet pastry,
0:09:05 > 0:09:08do chill it, because it makes handling it so much easier.
0:09:08 > 0:09:12- Mr King, over to thee. I'll roll out the lid.- Lovely.
0:09:12 > 0:09:15We're going to look like it's slightly over-filled,
0:09:15 > 0:09:18but it's not, because as those apples cook,
0:09:18 > 0:09:21they're going to fall away and fall down
0:09:21 > 0:09:24and lose some of their volume,
0:09:24 > 0:09:27so we need to make sure
0:09:27 > 0:09:30that it's as good and as packed as it can be.
0:09:31 > 0:09:35Place the 600 grams of beautifully coated sliced apples
0:09:35 > 0:09:38into the pie casing.
0:09:38 > 0:09:40Brush the rim of the pastry with beaten egg
0:09:40 > 0:09:43before putting the neatly rolled pie lid on top
0:09:43 > 0:09:45and pressing the edges firmly together to seal.
0:09:45 > 0:09:48Look at that, eh?
0:09:48 > 0:09:51I remember my mother used to do this, yeah?
0:09:51 > 0:09:55- She'd take the pie, and there was this action.- I love this.
0:09:55 > 0:09:58I'm going to make leaves out of these off-cuts
0:09:58 > 0:10:00whilst Kingy shows you how to do a crimp.
0:10:00 > 0:10:03- Over to you, maestro.- Right.
0:10:03 > 0:10:06What we do... Like that, OK?
0:10:06 > 0:10:08Then you go push, push,
0:10:08 > 0:10:11push, push...
0:10:11 > 0:10:14While Si's crimping, I'm rolling out the rest of the pastry
0:10:14 > 0:10:17and cutting out individual leaves.
0:10:17 > 0:10:20Stick these onto the pie lid with a beaten egg.
0:10:25 > 0:10:28- Egg-wash it...- That's beautiful.
0:10:28 > 0:10:30..nice and gently.
0:10:31 > 0:10:35I think this is a prime example of what could be... It's a simple dish,
0:10:35 > 0:10:38- it's cheap. This is going to give us ten good portions.- Yeah!
0:10:38 > 0:10:41But a bit of care, a bit of love,
0:10:41 > 0:10:44has turned this into something quite special.
0:10:44 > 0:10:46You put that in the middle of the table after dinner
0:10:46 > 0:10:50- and people are going to go, "Wow!" - That's the thing.
0:10:50 > 0:10:53It's, like, "Oh, it's an apple pie, so don't make the effort." Well, do,
0:10:53 > 0:10:57because if you do, it becomes something else then.
0:10:59 > 0:11:03Pierce the top to let out the steam, and sprinkle with caster sugar.
0:11:06 > 0:11:08Right. That needs to go into a preheated oven,
0:11:08 > 0:11:13180 degrees Celsius for a fan oven, for 40 to 45 minutes,
0:11:13 > 0:11:15until baked to apple-pie perfection.
0:11:28 > 0:11:30Did you know that the Tudors loved their pies?
0:11:30 > 0:11:34They were so delighted by them, they often sent them as gifts,
0:11:34 > 0:11:36especially at Christmas time.
0:11:36 > 0:11:40In fact, Tudor standing pies were often such extravagant works of art
0:11:40 > 0:11:44that they can frequently be found featured in still-life paintings
0:11:44 > 0:11:47of the Renaissance period.
0:11:50 > 0:11:52Now, back to our own work of art.
0:11:52 > 0:11:56Our pie's ready, and it's looking art-rageous.
0:11:58 > 0:12:01- What do you reckon? - Look at that!- Should I?
0:12:01 > 0:12:02Yep.
0:12:06 > 0:12:10You don't need a sharp knife with that pastry, do you?
0:12:10 > 0:12:13- Straight through, mate.- Beautiful.
0:12:13 > 0:12:18Now, remember, that's the crust that has the hint of lemon zest.
0:12:20 > 0:12:22Oh!
0:12:22 > 0:12:24- Cream, Kingy?- Oh, please.
0:12:24 > 0:12:26Thank you.
0:12:26 > 0:12:29A marriage made in heaven.
0:12:29 > 0:12:30Great!
0:12:30 > 0:12:33The texture of the pastry is gorgeous,
0:12:33 > 0:12:35and pastry is about texture,
0:12:35 > 0:12:40but that little hint of lemon zest just gives it a fragrant top note.
0:12:40 > 0:12:43I think the balance of acidity and sweetness,
0:12:43 > 0:12:44which is what we spent a lot of time working on,
0:12:44 > 0:12:47is just superb.
0:12:47 > 0:12:52And this, in our opinion, is the perfect apple pie.
0:12:55 > 0:12:58Served hot or cold, with cream or ice cream,
0:12:58 > 0:13:00this pud truly is the apple of our eye.
0:13:00 > 0:13:04A British favourite that hasn't changed over the years,
0:13:04 > 0:13:06and is still as popular today as it ever was.
0:13:06 > 0:13:10Now pies have an important place in the hearts of the nation.
0:13:10 > 0:13:13But in Denby Dale, Yorkshire,
0:13:13 > 0:13:16they've taken their love to the extreme.
0:13:16 > 0:13:21We want to show you the most eccentric British pie we can find.
0:13:21 > 0:13:23CHEERING
0:13:23 > 0:13:25Which will take some doing, given our rich history
0:13:25 > 0:13:29of slightly bonkers food-related festivals and events.
0:13:29 > 0:13:32Here's one pie that no man could eat alone.
0:13:32 > 0:13:36This pie is like one that you'd find in Alice In Wonderland.
0:13:36 > 0:13:40It's bigger than me and Dave and all our mates put together.
0:13:43 > 0:13:45# The recipe's no secret
0:13:45 > 0:13:47# So if you want to try
0:13:47 > 0:13:49# Then get pen and paper ready... #
0:13:49 > 0:13:52The last one of these heavyweights to step into the ring
0:13:52 > 0:13:56weighed in at a whopping 12 tonnes. Ooh, for pie-ing out loud!
0:13:56 > 0:14:00Usually baked to celebrate national events and special occasions,
0:14:00 > 0:14:02the giant Denby Dale pies
0:14:02 > 0:14:05are part of a 220-year-old village tradition,
0:14:05 > 0:14:09and have earned them quite a reputation.
0:14:09 > 0:14:14The first ever giant Denby Dale pie was made in 1788,
0:14:14 > 0:14:17to celebrate King George III's return from madness.
0:14:17 > 0:14:20Great concept! "You may not be mad any more, George,
0:14:20 > 0:14:24"but WE are, and we're going to make a truly mad pie to prove it."
0:14:24 > 0:14:27The next pie, in 1815,
0:14:27 > 0:14:30celebrated the Duke of Wellington's victory over the French
0:14:30 > 0:14:33at the Battle of Waterloo.
0:14:38 > 0:14:42The third paid tribute to the lifting of the Corn Laws
0:14:42 > 0:14:44which marked the end of the Hungry '40s.
0:14:44 > 0:14:48Oh, a bit like me, then, but I'm going to have to be well into my 50s
0:14:48 > 0:14:51to put an end to my hungry 40s.
0:14:51 > 0:14:55The fourth celebrated Queen Victoria's Golden Jubilee in 1887.
0:14:55 > 0:14:58For this, the original pie was made with game,
0:14:58 > 0:15:01and actually went off, sending the stench throughout the village.
0:15:01 > 0:15:04I bet she wasn't amused!
0:15:04 > 0:15:09Thankfully, the locals did step in fast to make a second one.
0:15:09 > 0:15:13The fifth, in 1896, was in honour of the 50th anniversary
0:15:13 > 0:15:15of the repeal of the Corn Laws.
0:15:15 > 0:15:19The sixth, in 1928, was a cracking World War I victory pie.
0:15:21 > 0:15:25The seventh, in 1964, celebrated four royal births.
0:15:27 > 0:15:30The eighth, in 1988, was in honour of the bicentenary
0:15:30 > 0:15:33of the first ever Denby Dale giant pie.
0:15:33 > 0:15:37I've never seen anything so big in my life!
0:15:37 > 0:15:40And took over a year and a half to plan.
0:15:40 > 0:15:42I'm an idiot, simple as that.
0:15:42 > 0:15:45Not enough time, really, to do all the things,
0:15:45 > 0:15:47but it's quite enjoyable.
0:15:47 > 0:15:50This pie was made in a secret location two miles away,
0:15:50 > 0:15:54and was made with three tonnes of taters, a ton of onions,
0:15:54 > 0:15:56several gallons of gravy, and three tonnes of prime beef.
0:15:56 > 0:15:58Ooh, and a lot of sleepless nights.
0:15:58 > 0:16:03This particular Denby Dale giant was hailed as the biggest and best ever.
0:16:03 > 0:16:07- Very nice. Would you like a sample? - No. I shall go and queue for myself.
0:16:07 > 0:16:10It's a proud moment. It's an honour to do a Denby Dale pie.
0:16:10 > 0:16:13There's not many chefs can bake a Denby Dale pie,
0:16:13 > 0:16:15and I'm pleased I've done it.
0:16:15 > 0:16:17But that was before the ninth and most recent
0:16:17 > 0:16:21colossal crusted creation came along to mark the millennium.
0:16:21 > 0:16:26Now, this 12-tonne monster attracted 30,000 people
0:16:26 > 0:16:28and stole the show.
0:16:28 > 0:16:31The proof of the pie, as they say, is in the eating.
0:16:31 > 0:16:33I have been the first taster today,
0:16:33 > 0:16:37and I was in 1964,
0:16:37 > 0:16:39and I was in 1988.
0:16:39 > 0:16:42And it tasted beautiful.
0:16:51 > 0:16:55Well, if you thought that was bonkers, we're heading to a place
0:16:55 > 0:17:00where a classic pudding has inspired even greater silliness.
0:17:00 > 0:17:03'Deep in the heart of the Lancashire countryside
0:17:03 > 0:17:06'lies the village of Ramsbottom.'
0:17:06 > 0:17:11'A peaceful little village that's about to become a battleground.'
0:17:13 > 0:17:16It's Sunday and the crowds are starting to gather
0:17:16 > 0:17:20to take part in a conflict that dates back to the 15th century.
0:17:20 > 0:17:22And, yes, it's all about puddings.
0:17:22 > 0:17:27The enemy - the Yorkshire pudding.
0:17:27 > 0:17:30The hero - Lancashire's very own black pudding.
0:17:30 > 0:17:34And today, they will be locked in mortal combat.
0:17:34 > 0:17:40Because we've come to the World Black Pudding Throwing Championships.
0:17:40 > 0:17:43He's not wrong.
0:17:43 > 0:17:48'That's right. A world championship. For throwing black puddings.'
0:17:50 > 0:17:52'The aim of the competition
0:17:52 > 0:17:57'is to knock off as many Yorkshire puddings as you can from a 20ft-high platform.
0:17:57 > 0:18:00'And you've got three goes at it.'
0:18:00 > 0:18:05'The weapon is a six-ounce competition-standard black pudding.'
0:18:05 > 0:18:08'And the winner receives a golden pudding
0:18:08 > 0:18:11'and the all-important bragging rights.'
0:18:14 > 0:18:18'This event is the brainchild of Jimmy Cunliffe and Phil Taylor.
0:18:18 > 0:18:23'They've held the World Championship Black Pudding Throwing contest in Ramsbottom since 2001.'
0:18:23 > 0:18:29'We caught up with them to find out more and to ready our weapons.'
0:18:29 > 0:18:36Now, Phil, I'm putting black pudding down a pair of tights on a Sunday in the pub.
0:18:37 > 0:18:42The idea is that the black puddings won't splatter all over the road
0:18:42 > 0:18:46and leave us with horrible gunge on the road after the event.
0:18:46 > 0:18:49So we've got about 150 of these to go at.
0:18:49 > 0:18:53- So we lob the black puddings at Yorkshire puddings, don't we?- Yes.
0:18:53 > 0:18:57And this rivalry goes back centuries to the War of the Roses.
0:18:58 > 0:19:03'The War of the Roses took place between 1455 and 1485
0:19:03 > 0:19:09'between two rival Royal houses - the House of York and the House of Lancaster.'
0:19:09 > 0:19:13'They fought a series of battles for the right to the English throne.'
0:19:13 > 0:19:14'Lancaster emerged triumphant
0:19:14 > 0:19:19'and it's been a source of bitter rivalry in these parts ever since.'
0:19:19 > 0:19:23'But what's this all got to do with black puddings?'
0:19:23 > 0:19:26In the time of the War of the Roses, the battle was going on
0:19:26 > 0:19:31and they'd ran out of ammunition at Stubbings Bridge.
0:19:31 > 0:19:35And the Lancashire lads were throwing food at the Yorkshire lads
0:19:35 > 0:19:39and the Yorkshire lads were whizzing Yorkshire puddings back at the Lancashire lads.
0:19:39 > 0:19:46They did used to catapult rotting meat and stuff at the enemy in order to spread disease.
0:19:46 > 0:19:50- It could have come from that, couldn't it? - I never thought of that.
0:19:50 > 0:19:53But this is the history I've heard about.
0:19:53 > 0:19:56Er, Lancashire won the war and he who wins the war writes history.
0:19:56 > 0:19:59So I'm not going to argue with that.
0:19:59 > 0:20:03'Either way, I know which pudding I'd rather be hit by.'
0:20:03 > 0:20:06There's a thingie my Auntie Hilda used to sing...
0:20:06 > 0:20:09# All of a sudden a dirty great puddin' came floating through the air
0:20:09 > 0:20:12# It missed my mother and hit my father and knocked him off the chair. #
0:20:12 > 0:20:15You couldn't say the same about a Yorkshire pudding.
0:20:15 > 0:20:20- If somebody threw that it would hit you and you'd go, "Tut." - You'd be like that.
0:20:22 > 0:20:28'Meanwhile, outside, our first brave pudding throwers are stepping up to the golden grid.'
0:20:31 > 0:20:35'Is it easier than it looks, or more difficult? It's hard to tell.
0:20:35 > 0:20:39'Some of these boys have had years of practice.'
0:20:39 > 0:20:41'Still, I do fancy my chances.'
0:20:41 > 0:20:43Not bad. Not bad.
0:20:43 > 0:20:45Oh, eh!
0:20:45 > 0:20:50'A pair of puddings throwing one type of pudding at another type of pudding -
0:20:50 > 0:20:52'surely it's a match made in heaven?'
0:20:54 > 0:20:57FANFARE
0:20:57 > 0:20:58'Time to find out.'
0:20:58 > 0:21:02Ladies and gentlemen, we've got Si and Dave from the Hairy Bikers.
0:21:02 > 0:21:04CHEERING
0:21:06 > 0:21:11'Dressed in Ramsbottom team colours, it's over to us to put our skills to the test.
0:21:11 > 0:21:14'It can't be that difficult, can it?'
0:21:14 > 0:21:17- Did you see that?- I know. Have you got your eye in?
0:21:17 > 0:21:20Here we go. Come on, give 'em some encouragement.
0:21:21 > 0:21:23CHEERING
0:21:24 > 0:21:26GROANING
0:21:26 > 0:21:29CHEERING
0:21:29 > 0:21:30'Si's done it.'
0:21:30 > 0:21:32Tension now.
0:21:32 > 0:21:34ALL: Oh!
0:21:34 > 0:21:35'The pressure's on.'
0:21:39 > 0:21:41'I don't want to let the side down.'
0:21:41 > 0:21:43ALL: Oh!
0:21:48 > 0:21:49ALL: Ah!
0:21:49 > 0:21:52Come on, mate.
0:21:52 > 0:21:54Go on, then, go on.
0:21:55 > 0:21:57APPLAUSE
0:21:57 > 0:21:59- Zero.- 'Better luck next time.'
0:21:59 > 0:22:01Thank you!
0:22:01 > 0:22:03'Let's leave the professionals to it
0:22:03 > 0:22:06'while we sample some of these infamous puddings.'
0:22:09 > 0:22:13'And who better to try one from than Tony and Mary Chadwick,
0:22:13 > 0:22:15'the heroes of the Bury black pudding?'
0:22:15 > 0:22:18- Heh, heh, Chadwick. Hello, Mary.- Hello.
0:22:18 > 0:22:21The black-pudding goddess from Bury.
0:22:21 > 0:22:24'They've been making black puddings for over 20 years.'
0:22:24 > 0:22:27'In Mary's case, since she was six.'
0:22:27 > 0:22:32'The recipe dates back to 1865 and has earned them quite a reputation.'
0:22:32 > 0:22:35- £2.09. Would you like a carrier bag? - Thank you.
0:22:35 > 0:22:38'In their mix goes pig fat, dried pig's blood, oatmeal,
0:22:38 > 0:22:40rusk, barley and a bit of water.'
0:22:40 > 0:22:47'This gets piped into a skin made from the intestines of an animal, in this case, a pig.'
0:22:49 > 0:22:50'If history is to be believed,
0:22:50 > 0:22:55this delicacy has been enjoyed for centuries, and I mean centuries.'
0:22:55 > 0:22:57'The oldest reference to black pudding
0:22:57 > 0:23:00'goes back to around 1000 BC and Homer's Odyssey,
0:23:00 > 0:23:06'which refers to a stomach filled with blood and fat, roasted over a fire.'
0:23:06 > 0:23:11'There's even a 15th-century recipe for a black pudding using a porpoise.'
0:23:11 > 0:23:16'Enough talk, it's time to try one of these pieces of history.'
0:23:16 > 0:23:21'I don't think either of us has handled food this long before without eating it.'
0:23:21 > 0:23:24- HE CHUCKLES - Here you go, mate.
0:23:24 > 0:23:26Ah, look, man.
0:23:27 > 0:23:31- These, probably, are the best black puddings in the world. - How do you feel
0:23:31 > 0:23:34about seeing your fine produce being hurled against the wall?
0:23:34 > 0:23:37It's OK, it's a completely different product.
0:23:37 > 0:23:41They're competition puddings, six and seven-eighths of an ounce,
0:23:41 > 0:23:43and they've all been tested.
0:23:43 > 0:23:46- I would never have thought it was that much bother.- Oh, yes.
0:23:46 > 0:23:49- We have researched this for years. - Hold on, hold on!
0:23:49 > 0:23:53The competition black pudding is aerodynamically sound
0:23:53 > 0:23:55to hit said Yorkshire pudding?
0:23:55 > 0:23:58I've read this. The weight and aerodynamic properties of a black pudding
0:23:58 > 0:24:00are important to the sport.
0:24:00 > 0:24:02People have been hurt doing this,
0:24:02 > 0:24:04because once you get to, like, 42 knots
0:24:04 > 0:24:08rather than miles per hour, cos that's what you measure it in...
0:24:08 > 0:24:09'It's catching...
0:24:09 > 0:24:13'Dave, come back. I'm not ready to lose you to a pudding just yet!
0:24:13 > 0:24:15'Where've you gone?
0:24:15 > 0:24:16'Dave?!
0:24:16 > 0:24:20'The competition's rattling on, and Dave's still prattling on.'
0:24:20 > 0:24:22If one goes off like that,
0:24:22 > 0:24:26the velocity of it on the spin off, on the turn and the final...
0:24:26 > 0:24:29- Catastrophic. - Thank you very much, chaps.
0:24:29 > 0:24:31- Nice to see you again. - Thank you.
0:24:39 > 0:24:41We want to make you a medieval British classic
0:24:41 > 0:24:45that's almost as old as the black pudding itself.
0:24:45 > 0:24:48This is food that we were built on.
0:24:48 > 0:24:50It was. Two, three, four...
0:24:50 > 0:24:51Pease pudding hot...
0:24:51 > 0:24:55- Pease pudding cold. - Pease pudding in the pot... - Nine days old.
0:24:55 > 0:24:59- You've all heard the rhyme, now eat the plate.- Yes. Pease pudding.
0:24:59 > 0:25:04- Gammon with a mustard sauce. - It's a northern classic.- It is.
0:25:04 > 0:25:08But it is absolutely, utterly rooted in British history.
0:25:08 > 0:25:12To make our pease pudding, which will be good hot or cold,
0:25:12 > 0:25:18soak 300g of dried yellow split peas for 20 minutes.
0:25:18 > 0:25:20Meanwhile melt 25 g of butter,
0:25:20 > 0:25:23and roughly chop one medium-sized onion.
0:25:24 > 0:25:27When was the first time you had had pease pudding?
0:25:27 > 0:25:30- I think it was when I was just about off the bottle.- Same as me.
0:25:30 > 0:25:34We used to have pease pudding, but we couldn't afford gammon
0:25:34 > 0:25:35so we used a ham hock in it.
0:25:35 > 0:25:38You stripped the meat of the hock in the pudding.
0:25:38 > 0:25:40But the best bit was cold pease pudding.
0:25:40 > 0:25:45The nostalgia, the onions, it's making me weep.
0:25:45 > 0:25:48My mother, my mother would make this...
0:25:48 > 0:25:50It's all right, mate. Don't you worry.
0:25:50 > 0:25:54It's not my mother, it's the onions. They're killing me.
0:25:54 > 0:25:57Right, onion goes in the pan, not to be browned.
0:25:57 > 0:26:01There's something quintessentially fantastic
0:26:01 > 0:26:04about the smell of onions and butter or oil.
0:26:04 > 0:26:07I love it.
0:26:07 > 0:26:11- Basically it was one of the stalwart recipes of the family.- Yeah.
0:26:11 > 0:26:13You always had it, it was always there.
0:26:13 > 0:26:15I can remember sitting with my granddad,
0:26:15 > 0:26:17and I must have been about three
0:26:17 > 0:26:20because my granddad died when I was just about four,
0:26:20 > 0:26:22sitting eating pease pudding.
0:26:22 > 0:26:25There was always a spare ham hock on the go
0:26:25 > 0:26:29and he'd strip the ham hock off and build it and me mam...
0:26:29 > 0:26:32Oh, the smell of the stotties in the oven.
0:26:32 > 0:26:38It was epic. That was my first memory, that was my absolutely...
0:26:38 > 0:26:42This recipe takes a bit of time, but it's really worth it.
0:26:42 > 0:26:44If you fancy a weekend in the kitchen,
0:26:44 > 0:26:47just give it a go because it's brilliant.
0:26:47 > 0:26:48It's really yummy.
0:26:51 > 0:26:54Now, this is gammon, it's pork that's been salted, cured.
0:26:54 > 0:26:57We need to get rid of some of that salt before we go any further.
0:26:57 > 0:27:00So what we do is put it in a big pan of water,
0:27:00 > 0:27:04bring it to the boil, discard the water.
0:27:04 > 0:27:07So we blanche the ham and that gets rid of the excess salt.
0:27:07 > 0:27:09Then fry your chopped onion,
0:27:09 > 0:27:13together with a good pinch of dried thyme and one bay leaf
0:27:13 > 0:27:17before adding your split peas and one litre of water to the pan.
0:27:17 > 0:27:21Simmer for 30-40 minutes until the liquid is well reduced.
0:27:23 > 0:27:26- Oh, yes!- The smell of home. That and Steradent.- Yes.
0:27:26 > 0:27:29We're going to extract the ham.
0:27:29 > 0:27:34I'm going to throw that down the sink and rinse the pan out
0:27:34 > 0:27:36ready for the pea build.
0:27:36 > 0:27:39Let's remove the bay leaf. Right.
0:27:39 > 0:27:43- Gas off?- To that, nutmeg.
0:27:45 > 0:27:48You need a lot of seasoning, don't you?
0:27:48 > 0:27:51Remember the salt in the gammon.
0:27:51 > 0:27:54Pepper, don't be too scared of that,
0:27:54 > 0:27:57but you need to slightly under-salt this.
0:27:57 > 0:28:00What you don't want to happen
0:28:00 > 0:28:04is that the salt that may still come out of the gammon
0:28:04 > 0:28:09will seep into those peas when we cook them together.
0:28:09 > 0:28:13Allow your pea mixture to cool for ten minutes before blitzing
0:28:13 > 0:28:16with a stick blender until the peas form a thick puree.
0:28:16 > 0:28:18My mother never had this.
0:28:18 > 0:28:22- No way.- She would have passed it through a set of old tights.
0:28:25 > 0:28:27Right, that's lovely, now put an egg in.
0:28:27 > 0:28:31The egg's going to make it more pudding-y.
0:28:31 > 0:28:33Get it in quick, you don't want to scramble it.
0:28:33 > 0:28:36Look at that.
0:28:36 > 0:28:41- That is lovely. - Now this is only part cooked.
0:28:41 > 0:28:43We're going to poach this with a gammon
0:28:43 > 0:28:47and it's going to take in all those lovely bacon juices.
0:28:47 > 0:28:49We need to put this in a pudding cloth.
0:28:49 > 0:28:53The pudding cloth was invented in the 17th century
0:28:53 > 0:28:55and provided a major breakthrough.
0:28:55 > 0:28:59It meant that animal guts were no longer required for the casing of the pudding
0:28:59 > 0:29:01and they could be made at any time of the year.
0:29:02 > 0:29:05Just pop that in the cloth.
0:29:05 > 0:29:10This is going to hold it in a really nice shape whilst it's in with the gammon.
0:29:10 > 0:29:14And we will have a proper pease pudding.
0:29:14 > 0:29:18'The fact that anyone could own a pudding cloth
0:29:18 > 0:29:23'meant that puddings became part of the daily fare of all social classes.'
0:29:25 > 0:29:27Now, we start to build.
0:29:27 > 0:29:30Pop your pudding next to the gammon.
0:29:32 > 0:29:33Like so.
0:29:33 > 0:29:38'Next, roughly chop one carrot and two sticks of celery,
0:29:38 > 0:29:41'quarter an onion and stuff a clove into each quarter.
0:29:41 > 0:29:44'Add all of these into your pan, alongside the gammon and pudding,
0:29:44 > 0:29:49'with around ten peppercorns and two bay leaves.'
0:29:49 > 0:29:55The poaching liquor that your pease pudding is going in is pretty spectacular.
0:29:55 > 0:29:59We serve this, the pudding on one side, slices of gammon,
0:29:59 > 0:30:02then, we're going to make a mustard cream sauce to pour over the top.
0:30:02 > 0:30:07Don't forget, this is all about recycling the flavours
0:30:07 > 0:30:09and not wasting anything.
0:30:09 > 0:30:13We're going to pour some water until it covers the gammon and the wedges.
0:30:13 > 0:30:17And leave it to simmer for an hour and a quarter.
0:30:19 > 0:30:24Keep an eye that it doesn't boil dry. Do you fancy a game of Ludo?
0:30:24 > 0:30:26- Good idea.- Excellent.
0:30:26 > 0:30:30'By the 19th-century, boiled pudding moulds
0:30:30 > 0:30:34'were found along with metal pudding boilers with clip-on lids.
0:30:34 > 0:30:37'Now the cloth may be on the wane, but the British pudding fan club
0:30:37 > 0:30:42'continues to grow and grow, much like a pudding.
0:30:43 > 0:30:46- Beautiful.- Nice, mate.
0:30:46 > 0:30:49- Shall I set the gammon aside to rest?- Yes.
0:30:52 > 0:30:56The pudding, look, you see how it's expanded in the bag? Fantastic.
0:30:56 > 0:31:02'To accompany our juicy pudding, we're making a mustard sauce.'
0:31:04 > 0:31:07'For this, melt 25 grams of butter in a pan,
0:31:07 > 0:31:12'add a dessert spoonful of plain flour and make a roux.
0:31:12 > 0:31:15'Before slowly adding half a pint of the reserved stock.'
0:31:17 > 0:31:21'Then add a teaspoon of both wholegrain and English mustard,
0:31:21 > 0:31:25'followed by five tablespoons of single cream.
0:31:25 > 0:31:30'Simmer, season and serve in a warmed jug.'
0:31:32 > 0:31:34Yes, that looks perfect.
0:31:34 > 0:31:39- We're ready to plate up, aren't we? It looks nice ham, that.- It is.
0:31:39 > 0:31:43That's just a piece of gammon from the supermarket, nothing fancy.
0:31:43 > 0:31:45Let's unleash the pudding.
0:31:45 > 0:31:47Right.
0:31:47 > 0:31:50MUSIC: A Space Odyssey
0:31:50 > 0:31:55Dum, dum, dum-dum!
0:31:59 > 0:32:02Yes, yes, yes, yes, yes.
0:32:02 > 0:32:06That is a pease pudding.
0:32:11 > 0:32:14Hey, hey!
0:32:14 > 0:32:17I must say I'm quite overcome with this.
0:32:17 > 0:32:22Mustard cream sauce. Eek, look at that.
0:32:22 > 0:32:26It's an old way, it's a bold way but it's a savoury pudding.
0:32:26 > 0:32:30Do you know what, if our mothers are looking down on us, they'd be proud of that.
0:32:30 > 0:32:33Well, it's all about the peas.
0:32:37 > 0:32:39Well?
0:32:39 > 0:32:42Oh...
0:32:42 > 0:32:44That's splendid, isn't it?
0:32:44 > 0:32:49Nobody can say that the split pea doesn't have a place in the world.
0:32:49 > 0:32:53Mix the mustard, the gammon and the pease.
0:32:56 > 0:32:59- Mmm.- That's epic. - That is epic.
0:32:59 > 0:33:03# We are the champions... #
0:33:03 > 0:33:05'Now if you want to try pease pudding cold,
0:33:05 > 0:33:11'allow the gammon and pudding to cool and then use as a delicious filling for a Stottie cake,
0:33:11 > 0:33:14'essentially a pease pudding sandwich.'
0:33:15 > 0:33:18- BOTH:- Yummy!
0:33:19 > 0:33:23As we've seen, puddings, steamed or boiled, savoury or sweet,
0:33:23 > 0:33:26are an important part of our heritage.
0:33:26 > 0:33:30But sadly, in recent years they've slipped off the menu a little.
0:33:30 > 0:33:33This is a problem that a special club in Canterbury, Kent,
0:33:33 > 0:33:36is setting out to address.
0:33:38 > 0:33:42Puddings are the stuff memories are made of.
0:33:42 > 0:33:45- The perfect end to a meal. - And the ultimate comfort food.
0:33:45 > 0:33:48A few years back, our traditional puds were
0:33:48 > 0:33:51overlooked in favour of Black Forest gateaux and tiramisus.
0:33:51 > 0:33:54But you can keep your fancy foreign desserts, for British puddings
0:33:54 > 0:33:57have made a comeback and in one corner of the country
0:33:57 > 0:34:00they are being positively celebrated.
0:34:01 > 0:34:04Our Best Of British food heroes, Jo and Phil Owen,
0:34:04 > 0:34:08are helping to keep the tradition of pudding making alive.
0:34:08 > 0:34:12They opened their tearoom four years ago and the puddings became
0:34:12 > 0:34:15so successful that they set up a monthly Pudding Society to
0:34:15 > 0:34:18commemorate Britain's heritage
0:34:18 > 0:34:20and rejoice in the delights of the sweet trolley.
0:34:20 > 0:34:25The Pudding Society are aiming to meet once a month.
0:34:25 > 0:34:2930 is our maximum and we have been full for the ones we have done so far.
0:34:29 > 0:34:32It is taking off really well. People love pudding.
0:34:32 > 0:34:35There are so few places that you can go nowadays
0:34:35 > 0:34:38to get a decent steamed pudding.
0:34:38 > 0:34:42It is preserving the history of puddings as well.
0:34:42 > 0:34:46There comes a point where people are fed up with the complete fine
0:34:46 > 0:34:49dining and small portions that you get that the end of a meal
0:34:49 > 0:34:51and they just want to pig out.
0:34:51 > 0:34:54You do not have to be as precise as you do with fine desserts.
0:34:54 > 0:34:58They are supposed to look big. They are supposed to look like school dinners.
0:34:58 > 0:35:02- Dollop on to the plate. - Yes, a good old dollop onto the plate.
0:35:02 > 0:35:05We pride ourselves on making everything here.
0:35:05 > 0:35:06We make everything fresh.
0:35:06 > 0:35:08When you go to a restaurant
0:35:08 > 0:35:12and they've brought a cheesecake out of the freezer, it is disheartening
0:35:12 > 0:35:15because this country is great for pudding.
0:35:15 > 0:35:18- We've got the best puddings in the world!- Yes!
0:35:18 > 0:35:22Phil and Jo aren't the only ones running a pudding club either,
0:35:22 > 0:35:28There are several others dotted around the UK all paying homage to the gorgeous British pud.
0:35:28 > 0:35:31If I could eat anything it would be a Christmas pudding -
0:35:31 > 0:35:35maybe because you only get it once a year, but it is certainly one that I enjoy the most.
0:35:35 > 0:35:37- You can't stand it. - I can't stand it!
0:35:37 > 0:35:39I have to eat a little one of my own on Christmas Day.
0:35:39 > 0:35:41I have my own little chocolate pudding.
0:35:41 > 0:35:44When I met him he'd only eat his auntie's chocolate cake.
0:35:44 > 0:35:47I have come a long way since then.
0:35:49 > 0:35:55Around 20 society members will gather this evening to sample Jo's puddings.
0:35:55 > 0:35:59The one they have chosen for tonight is the Lord Randall's pudding,
0:35:59 > 0:36:03named after some poor chap in the 13th century ballad of the same name.
0:36:03 > 0:36:07We have chosen to do the Lord Randall pudding because it's an orange pudding
0:36:07 > 0:36:11and at the past few Pudding Society club, we've done lemon puddings
0:36:11 > 0:36:14and we stumbled across the Lord Randall Pudding.
0:36:14 > 0:36:17In the song, Lord Randall is poisoned by his sweetheart.
0:36:17 > 0:36:21But no-one knows who he was or why the pudding was named after him.
0:36:21 > 0:36:25It definitely does not contain any poison.
0:36:25 > 0:36:27FOLK SONG PLAYS
0:36:34 > 0:36:38The method is like making any other sponge pudding with your butter,
0:36:38 > 0:36:41your sugar and your eggs. Then all you have left to add
0:36:41 > 0:36:46is flour and some milk to make it a much looser consistency.
0:36:46 > 0:36:53Then all the flavourings go in which is half a bag of apricots...
0:36:55 > 0:36:57..and half a jar of marmalade.
0:36:59 > 0:37:03For two and a half hours this is going to steam.
0:37:03 > 0:37:05That is it. It is ready to go in.
0:37:05 > 0:37:08This steamed pudding is crammed with apricots
0:37:08 > 0:37:11and will be topped with a glaze of orange marmalade.
0:37:11 > 0:37:14When you steam a pudding it gives it an entirely different texture.
0:37:14 > 0:37:18By steaming it you are going to get that heaviness renowned in our puddings.
0:37:18 > 0:37:22It is a slower process so it takes a lot longer to steam a pudding than
0:37:22 > 0:37:24it would to bake a pudding.
0:37:24 > 0:37:26Doing that gives it that texture
0:37:26 > 0:37:29when you bite into it that you don't get if you get a cake.
0:37:29 > 0:37:31So I prefer everything steamed if I can help it.
0:37:31 > 0:37:34After a little savoury starter, the Pudding Society
0:37:34 > 0:37:37members will be presented with seven delicious puds to choose from.
0:37:37 > 0:37:39Seven?! Crumbs, that's a lot!
0:37:40 > 0:37:42There we go.
0:37:42 > 0:37:46I have great pleasure in welcoming you all to the Pudding Society this evening.
0:37:46 > 0:37:48But first they must take the pudding pledge.
0:37:48 > 0:37:50I do solemnly pledge to the Pudding Society...
0:37:50 > 0:37:54(ALL) I do solemnly pledge to the Pudding Society...
0:37:54 > 0:37:55..that I shall willingly eat pudding...
0:37:55 > 0:37:57(ALL) ..that I shall willingly eat pudding...
0:37:57 > 0:38:01- ..until I have to... - (ALL) ..until I have to...
0:38:01 > 0:38:02..undo the top button of my trousers.
0:38:02 > 0:38:05(ALL) ..undo the top button of my trousers.
0:38:05 > 0:38:07Thank you very much. Well done.
0:38:10 > 0:38:13Each pud is presented to the diners...
0:38:13 > 0:38:15Pudding number one - the Eve's pudding.
0:38:15 > 0:38:17APPLAUSE
0:38:17 > 0:38:21..along with a potted history of each dish.
0:38:21 > 0:38:25The name is a reference to Eve - from the tree of knowledge of good and evil.
0:38:25 > 0:38:31They'll vote for their favourite pudding of the night and the winner will be crowned king of puddings.
0:38:31 > 0:38:34- Treacle sponge. - APPLAUSE
0:38:34 > 0:38:38- Spotted dick. - CHEERING AND APPLAUSE
0:38:40 > 0:38:43The sherry trifle.
0:38:43 > 0:38:46Not technically a pudding but always a crowd pleaser.
0:38:47 > 0:38:51Trifle was really at its height in the 1970s.
0:38:51 > 0:38:53Where it graced numerous buffet tables,
0:38:53 > 0:38:56served in a glass dish to show off its colourful layers.
0:38:56 > 0:38:59It truly is a beautiful thing!
0:38:59 > 0:39:03The earliest known use of the name trifle was for a thick cream,
0:39:03 > 0:39:07flavoured with sugar, ginger and rosewater.
0:39:07 > 0:39:09But it wasn't really until the mid-1700s,
0:39:09 > 0:39:12when jelly was added, that trifles started to become anything
0:39:12 > 0:39:17like the glorious smorgasbord of stodge we know and love today.
0:39:17 > 0:39:22- We picked fruit. There you are, sweetheart. - Thank you.- You're welcome.
0:39:22 > 0:39:27- That looks lovely.- Very nice. - I'm going to go small first of all.
0:39:27 > 0:39:32- Eve's pudding. There we are.- Getting into a routine.- Treacle sponge.
0:39:32 > 0:39:38- Definitely treacle sponge. By far. - The Bakewell pudding was the one for me.
0:39:38 > 0:39:42Hopefully I will be able to try some more.
0:39:42 > 0:39:44All I know is try everything else
0:39:44 > 0:39:47and then come back to the light ones
0:39:47 > 0:39:51and then go back into my favourites and that will see you through.
0:39:51 > 0:39:53It is a champion strategy.
0:39:56 > 0:40:01Ee, after sampling all that lovely pud, it's time for the guests to give their verdicts.
0:40:01 > 0:40:05Let's start with the Eve's pudding. Hands up.
0:40:05 > 0:40:08The Bakewell pudding.
0:40:08 > 0:40:11Hands up for the sherry trifle.
0:40:11 > 0:40:12AUDIENCE: Yes!
0:40:12 > 0:40:17Hands up for the Lord Randall.
0:40:17 > 0:40:20And, finally, the chocolate bread and butter pudding.
0:40:20 > 0:40:23Are you ready for me to announce the winner?
0:40:23 > 0:40:25CUTLERY JANGLES
0:40:28 > 0:40:30Tonight's winner is...
0:40:33 > 0:40:34..the sherry trifle!
0:40:34 > 0:40:36CHEERING
0:40:38 > 0:40:41Well done, sherry trifle.
0:40:41 > 0:40:45This is the winning pudding. It doesn't seem like an awful lot of it's gone down.
0:40:46 > 0:40:48I wasn't expecting that one.
0:40:48 > 0:40:52Well, at the end of the day, they don't have to be elaborate.
0:40:52 > 0:40:54Puddings are all about the pleasure.
0:40:54 > 0:40:56And as the diners will agree,
0:40:56 > 0:41:01our great British puds are very much alive and well.
0:41:01 > 0:41:05From traditional puds to the best of British pies.
0:41:05 > 0:41:08We're heading to Lancashire,
0:41:08 > 0:41:11to a venue where you wouldn't expect to find gourmet food.
0:41:17 > 0:41:22'It's match day in Morecambe, and they're expecting 5,000 hungry fans
0:41:22 > 0:41:25'through the turnstiles in just a few hours.'
0:41:25 > 0:41:28Oh, Saturday afternoon on the terraces!
0:41:28 > 0:41:31A pie, a pint, a mug of Bovril...
0:41:31 > 0:41:33It's all as British - well, as football itself!
0:41:33 > 0:41:37The Bovril was always too hot to drink. It burnt your tongue.
0:41:37 > 0:41:39And the pie was always too hot to hold.
0:41:39 > 0:41:40I absolutely loved it!
0:41:40 > 0:41:43DAVE BEEPS HORN
0:41:43 > 0:41:45'But as you know, we're not here for the footie today.'
0:41:45 > 0:41:50We're here for the award-winning cuisine.
0:41:50 > 0:41:54These pies are apparently some of the best you'll find in the UK.
0:41:56 > 0:41:59We're here to meet one of our Best Of British food heroes,
0:41:59 > 0:42:03Graham Aimson, the club's head chef and the brains behind their pies.
0:42:03 > 0:42:06- Let's go! Oops! - THEY LAUGH
0:42:08 > 0:42:11- That nearly had us, that chair! - It did!
0:42:11 > 0:42:13Graham!
0:42:13 > 0:42:15- How are you?- Good.
0:42:15 > 0:42:18DAVID LAUGHS Look at those beauties!
0:42:18 > 0:42:22- Look at these!- Aren't they nice? - Come round so we can see you.
0:42:23 > 0:42:26Now, football and pies are indivisible,
0:42:26 > 0:42:29- but your pies are special, aren't they?- They are.
0:42:29 > 0:42:31- How special?- The best in the country.
0:42:31 > 0:42:33The supreme champion of all the pies,
0:42:33 > 0:42:37- in bakers' shops, supermarkets... - That's official?- It is.
0:42:37 > 0:42:40It's Morecambe Football Club, and you just have the best pies.
0:42:40 > 0:42:43- The best. The very best. - And you entered a competition...
0:42:43 > 0:42:47We entered it with the ambition of winning the Football League pie,
0:42:47 > 0:42:49not even looking at the big supreme championship,
0:42:49 > 0:42:52and we took that and the small-producer award,
0:42:52 > 0:42:55- so we got three.- How many pies on match day will you sell?
0:42:55 > 0:43:00Last match day we sold 890, and that was with a crowd of 4,000.
0:43:00 > 0:43:03Today we expect between 300 and 700. You can never tell.
0:43:03 > 0:43:06It depends on the weather, if they're having a family dinner after,
0:43:06 > 0:43:09so today we'll have a minimum 400 pies go out.
0:43:09 > 0:43:12- 400 pies today?- Today, yeah.
0:43:12 > 0:43:15- I can't wait any longer. Can I have a taste?- By all means.
0:43:15 > 0:43:17- Do you want a chicken one? - Can I have a steak one?
0:43:17 > 0:43:20We've got a steak on here somewhere.
0:43:20 > 0:43:23'I can't believe Si's got in there first.'
0:43:23 > 0:43:26- Are you not having one? - I haven't been offered!
0:43:26 > 0:43:28- Do you want one? - Of course I want one!
0:43:28 > 0:43:30- Do you want a chicken one? - Thank you.
0:43:30 > 0:43:34So, the chicken won what award?
0:43:34 > 0:43:36The chicken won the supreme champion and the steak got a silver.
0:43:36 > 0:43:39- Look at that. - The Lancashire hot pots got a gold,
0:43:39 > 0:43:41- and the chicken Balti got a bronze. - Oh, nice pastry.
0:43:41 > 0:43:44- Yeah. Pastry makes a pie.- Oh, aye.
0:43:44 > 0:43:47It's not just the means of getting it straight into your gob.
0:43:47 > 0:43:51- It's an entity in itself, isn't it? - Mm-hm.- Look at that filling!
0:43:51 > 0:43:55The cameraman's drooling through the lens now.
0:43:55 > 0:43:57These are fantastic pies.
0:43:57 > 0:44:01These are comfort food, something everybody relates to.
0:44:01 > 0:44:04With some pies, you get your meat and vegetables in there.
0:44:04 > 0:44:07It's a substance we all relate to, and it's not hard to make.
0:44:07 > 0:44:11Look at that gravy! It's glossy, it's full of meat.
0:44:11 > 0:44:15- Man, happy days!- Graham, will you show us how you make your pies?
0:44:15 > 0:44:19I'd love to show you how to make all the pies.
0:44:19 > 0:44:22- We'll follow you. Crack on. - You don't want that bit.
0:44:22 > 0:44:24- No!- Ow!
0:44:27 > 0:44:29Now, then, chaps!
0:44:29 > 0:44:32- The crust.- So, Graham, what's your pastry recipe?
0:44:32 > 0:44:34- Er, I'm not telling you.- Ahh!
0:44:34 > 0:44:38- No recipes today. No... - THEY LAUGH
0:44:39 > 0:44:42Five-and-half-inch ring, some pre-made pastry here,
0:44:42 > 0:44:46which of course we made ourselves. Push into the corners like that.
0:44:46 > 0:44:49But you're doing 800 pies.
0:44:49 > 0:44:52You've got to have such a system set up.
0:44:52 > 0:44:54We take up the full bench when we do a full run.
0:44:54 > 0:44:57This is like a manufacturing line, almost.
0:44:57 > 0:45:00'Graham here used to work in Michelin-starred restaurants,
0:45:00 > 0:45:05'but this is what he loves - upholding great British traditions.
0:45:05 > 0:45:08'He's a bit of a hidden jewel in our nation's crown.'
0:45:08 > 0:45:13So you really do do this in the proper old-fashioned way,
0:45:13 > 0:45:16and it's just brilliant, and that's why you've won the awards.
0:45:16 > 0:45:19Exactly. It stands out because it looks rustic and home-made.
0:45:19 > 0:45:22It's not a mass-manufactured product like you see in the shops.
0:45:22 > 0:45:24With that one, crimp it down like that.
0:45:24 > 0:45:28Get the traditional feel of the pie. Oh, yeah!
0:45:28 > 0:45:31So, in an hour, how many can you knock out?
0:45:31 > 0:45:36If you've got everything prepped, you could probably get 100 out.
0:45:36 > 0:45:40- That's it. Quick slash in there. - All we have to do is pray the team
0:45:40 > 0:45:43- perform as well as your pies. - Yeah. I hope so.
0:45:43 > 0:45:49Outside, the Morecambe FC players are already warming up,
0:45:49 > 0:45:53and some eager pie-eating fans are getting stuck in early.
0:45:53 > 0:45:55'But this is the calm before the storm.
0:45:55 > 0:45:57'Graham's got hundreds more pies to bake,
0:45:57 > 0:46:01'so we've arranged to meet writer Tom Dickinson in the stadium.'
0:46:01 > 0:46:04He's got a bit of an unusual pie story to tell.
0:46:07 > 0:46:11I spent one season going to all 92 of the league football clubs,
0:46:11 > 0:46:13and I ate a pie at each one.
0:46:13 > 0:46:16The pies are the meaty glue that hold the league together.
0:46:16 > 0:46:20If you're here at Morecambe, they've got pies.
0:46:20 > 0:46:24Man United have got pies. It's something that in every club they've got.
0:46:24 > 0:46:26What is it about the special relationship
0:46:26 > 0:46:29between football and the terraces and pies?
0:46:29 > 0:46:32There's something so comforting about a pie,
0:46:32 > 0:46:36especially when you're watching low-league football on a cold, wintry night.
0:46:36 > 0:46:38I mean, a grey slab of burger isn't going to do it.
0:46:38 > 0:46:42You need something with lots of warming meat and mushy peas
0:46:42 > 0:46:45and gravy in it. The pie and football just go hand in hand.
0:46:45 > 0:46:49Do the posher clubs have better pies than the working-class clubs?
0:46:49 > 0:46:52Not at all. Some of the worst ones were the Arsenals, the Chelseas.
0:46:52 > 0:46:56More expensive, but not as good as somewhere like here at Morecambe.
0:46:56 > 0:46:59Really, the question on our lips -
0:46:59 > 0:47:02did you come up with the answer to the eternal question,
0:47:02 > 0:47:05"Who ate all the pies?"
0:47:05 > 0:47:08I think that originated back in the 19th century
0:47:08 > 0:47:11with this fat goalkeeper. Fatty Foulkes, he was called.
0:47:11 > 0:47:14It turns out that William "Fatty" Foulkes
0:47:14 > 0:47:17was 6'2" and weighed about 20 stone at his heaviest.
0:47:17 > 0:47:21He played footie for Sheffield United between 1894 and 1905.
0:47:21 > 0:47:24His size meant that lovely fans came up with the chant,
0:47:24 > 0:47:27"Who ate all the pies?" while he was on the pitch.
0:47:27 > 0:47:33- CROWD:- # Who ate all the pies? Who ate all the pies? #
0:47:33 > 0:47:36But nowadays I guess it's me. I ate all the pies.
0:47:36 > 0:47:38I had one at each of the 92 clubs,
0:47:38 > 0:47:41so despite not being too chubby, I think I ate all the pies.
0:47:41 > 0:47:45'With that question answered, we want to hear what the fans think
0:47:45 > 0:47:48'of Morecambe FC's pies before the kick-off.'
0:47:48 > 0:47:50It's time to take the pies to the people.
0:47:50 > 0:47:52Shall we start with the big hairy fella?
0:47:52 > 0:47:54Let's get him. He looks like one of us.
0:47:54 > 0:47:58It's official! Morecambe have the best pies in Britain.
0:47:58 > 0:48:01- Apparently so.- Have a sample.
0:48:03 > 0:48:06It's definitely a very nice pie. A nice light pastry,
0:48:06 > 0:48:09- and lots of moisture inside. - Go on, have a big 'un. Chicken.
0:48:09 > 0:48:12I will. I like a big one. Thank you.
0:48:12 > 0:48:15'We've drawn quite a crowd. The pies must be good!'
0:48:15 > 0:48:18- What a good bit of steak! - What makes a good pie?
0:48:18 > 0:48:21- Decent pastry. - Yeah.- It's good pastry, isn't it?
0:48:21 > 0:48:24- Nice and light. - Nice, light, crunchy?- Lovely. Yeah.
0:48:24 > 0:48:27Football wouldn't be football without pies, would it?
0:48:27 > 0:48:30- Got any more? - # Bring me sunshine
0:48:30 > 0:48:32# In your smile
0:48:32 > 0:48:36# Fun and laughter
0:48:36 > 0:48:39# All the while
0:48:39 > 0:48:44# In this world where we live, there should be more happiness... #
0:48:47 > 0:48:52Football and pies. Ah, a match made in heaven!
0:48:52 > 0:48:55We're about to cook up a meaty marvel of our own
0:48:55 > 0:48:57in the Best of British kitchen.
0:48:57 > 0:49:01We're going to do for you today one of our favourite all-time pies -
0:49:01 > 0:49:03chicken, ham and leek.
0:49:03 > 0:49:07It's just one of the best pies ever,
0:49:07 > 0:49:11hot, cold... It's what you call a cut-and-come-again pie, isn't it?
0:49:11 > 0:49:13- Yes.- You think, "I'll just have a slither."
0:49:14 > 0:49:16You have a little bit like that.
0:49:16 > 0:49:21- And you think, as you pass again... - "I'll just have a bit more."
0:49:21 > 0:49:23"I wonder if I should have a little piccalilli with that."
0:49:23 > 0:49:26Anyway, we should show you how to cook it, really,
0:49:26 > 0:49:28instead of thinking about pies.
0:49:28 > 0:49:32We want you to own this, take it, possess it,
0:49:32 > 0:49:35- make it your own. It's brilliant! - Pies are close to our hearts.
0:49:35 > 0:49:37We want to share that pie love with you.
0:49:37 > 0:49:40To kick off our chicken, leek and ham pie,
0:49:40 > 0:49:43place 450 millilitres of just-boiled water into a pan,
0:49:43 > 0:49:47and crumble in one chicken stock cube, and stir.
0:49:47 > 0:49:51Then take three chicken breasts and put them into the pan
0:49:51 > 0:49:53for ten minutes, just to poach.
0:49:53 > 0:49:57A pie, it's an egalitarian thing, isn't it?
0:49:57 > 0:50:00Pie is something for the masses.
0:50:00 > 0:50:03With pies... There's no pies and prejudice, is there?
0:50:03 > 0:50:05HE LAUGHS
0:50:05 > 0:50:07- Eeh!- Oh, I suppose I'd better make some crust, hadn't I?
0:50:07 > 0:50:09Well, yeah.
0:50:09 > 0:50:13To make your pastry, put 350 grams of plain flour
0:50:13 > 0:50:16and a pinch of sea salt into your processor.
0:50:16 > 0:50:18Mate, can you pass us two leeks?
0:50:18 > 0:50:20HE IMITATES GUNFIRE
0:50:20 > 0:50:22Give us the leeks, will you?
0:50:24 > 0:50:26Cut 350 grams of butter into chunks,
0:50:26 > 0:50:28and pulse together with the flour and salt
0:50:28 > 0:50:32until it resembles fine breadcrumbs.
0:50:32 > 0:50:36Then mix in one tablespoon of cold water
0:50:36 > 0:50:39with one large beaten egg, and add to your pastry mix,
0:50:39 > 0:50:42and blitz till it forms a ball.
0:50:42 > 0:50:44Pies!
0:50:44 > 0:50:46There comes a point where it just starts to go together.
0:50:46 > 0:50:49Don't overdo it. Once the ball's there... Oh! That's it.
0:50:49 > 0:50:52Oh, look at that, man! See? Look!
0:50:52 > 0:50:55Now, we need two thirds for the base,
0:50:55 > 0:50:58and a third for the lid.
0:50:58 > 0:51:01So you're just going to put this in the fridge for half an hour,
0:51:01 > 0:51:06- and, yes, you've guessed it. I do have some that I prepared earlier. - You're good like that.
0:51:06 > 0:51:10Meanwhile, for your pie filling, finely chop two leeks
0:51:10 > 0:51:12and gently saute them in a pan.
0:51:12 > 0:51:16But you know, chicken's got an interesting history in this country.
0:51:16 > 0:51:19In 1815, there were records of having 12 different kinds
0:51:19 > 0:51:22of domesticated fowl in the country.
0:51:22 > 0:51:25But the royals, they've been mega chicken-fanciers for ages.
0:51:25 > 0:51:30Queen Victoria, she put her cochin fowl on exhibition.
0:51:30 > 0:51:33And the Prince of Wales is president of the British Poultry Club.
0:51:33 > 0:51:35And the Queen Mother bred chicken.
0:51:35 > 0:51:39- She was very proud of her Buff Orpingtons.- Was she?
0:51:39 > 0:51:42She was! I'll just pop this in the fridge. I'm boring myself now.
0:51:42 > 0:51:43HE WHISTLES
0:51:43 > 0:51:49Moving on, chop two cloves of garlic, and add to the leeks.
0:51:49 > 0:51:52Saute that garlic off with the leeks for a couple of minutes.
0:51:52 > 0:51:55Then take your poached chicken out of the pan,
0:51:55 > 0:51:58reserving the stock for later.
0:51:58 > 0:52:00I'm just going to take 250 mill of this.
0:52:04 > 0:52:06And butter your pie dish.
0:52:07 > 0:52:11Now, put your leek and garlic mix into a bowl ready for the filling.
0:52:13 > 0:52:15OK. Now we're going to get on and make a roux.
0:52:15 > 0:52:20Start off with 75 grams of butter and place in a pan to melt.
0:52:22 > 0:52:24Roll out your pastry until around four millimetres thick,
0:52:24 > 0:52:27and four centimetres larger than your pie dish.
0:52:27 > 0:52:31So, now we go on to make the sauce for our pie.
0:52:31 > 0:52:34About 25gs of flour.
0:52:35 > 0:52:38And then you just cook that out a little bit.
0:52:38 > 0:52:42OK? So you're left with a nice smooth paste. Look.
0:52:42 > 0:52:44See? Nice and smooth.
0:52:44 > 0:52:46Pastry goes up.
0:52:46 > 0:52:50As you can see, it's really decent to handle.
0:52:50 > 0:52:53Pop it on your dish. Press that down.
0:52:53 > 0:52:55And that's just what we need.
0:52:55 > 0:52:59Right. Now, to this I'm just going to drizzle in some milk.
0:52:59 > 0:53:01OK?
0:53:05 > 0:53:07And then we add that cooking liquor.
0:53:07 > 0:53:11While Si does that, I'm going to chop the three chicken breasts
0:53:11 > 0:53:14and a 150-gram piece of thickly carved ham
0:53:14 > 0:53:16into two-centimetre chunks.
0:53:18 > 0:53:22I'm going to add two tablespoons of white wine to the roux.
0:53:22 > 0:53:25Keep that moving. Just want to cook a little bit
0:53:25 > 0:53:28of that white wine off.
0:53:28 > 0:53:30Now, it's not finished yet, though,
0:53:30 > 0:53:32because we want to make it even more unctuous,
0:53:32 > 0:53:36and the way that we do that is, we take it off the heat...
0:53:36 > 0:53:38Cream?
0:53:38 > 0:53:40Should I?
0:53:40 > 0:53:42I think so.
0:53:42 > 0:53:46We're adding 150 millilitres of delicious double cream.
0:53:46 > 0:53:50See the face you love light up with a pie.
0:53:50 > 0:53:52THEY LAUGH That's brilliant!
0:53:52 > 0:53:55It makes you very happy. Put it back on the heat.
0:53:55 > 0:53:59Right. Er, Mr Myers, with your fine palate, sir,
0:53:59 > 0:54:02would you mind just tasting that and seasoning it?
0:54:04 > 0:54:09Ooh, how bland! Really good flavour from the chicken, though.
0:54:09 > 0:54:13- Nice, eh?- I'll use black pepper. Could use white.
0:54:13 > 0:54:16It's a pie filling. We add lots of pepper.
0:54:16 > 0:54:20And now we pour that into our bowl to cool.
0:54:22 > 0:54:25Now, to avoid a skin forming on the top,
0:54:25 > 0:54:29cover your sauce with cling film and leave to cool.
0:54:32 > 0:54:35- Now, look. See this here? Look. - Oh...
0:54:35 > 0:54:38No skin on it. Top tip, that.
0:54:38 > 0:54:41So, what we do, into that lovely sauce...
0:54:41 > 0:54:44Add your leeks, garlic, chicken and ham to the sauce,
0:54:44 > 0:54:47and give it a good stir. Now you're ready to fill the pie.
0:54:49 > 0:54:52- Look at this.- Slap it in!
0:54:52 > 0:54:56- More the merrier. Bigger the better. - There's pleasure in a pie.
0:54:56 > 0:54:58There's passion in a pie.
0:54:58 > 0:55:00Oodles of eggy wash, the pastry glue.
0:55:00 > 0:55:01And...
0:55:03 > 0:55:08- Oh, man!- See? Even though it's a butter shortcrust,
0:55:08 > 0:55:11you chill it, you can handle it.
0:55:11 > 0:55:14Look at that! Amazing! Hold on, mate. I'll get you a knife.
0:55:14 > 0:55:18- Use a knife to tidy the rim. - And then crimp the pie edges
0:55:18 > 0:55:23- with your fingers.- It gives it that kind of Mrs Lovett look to it.
0:55:23 > 0:55:26- It does.- It's like a pie you get in a comic.
0:55:26 > 0:55:30- Desperate Dan, Sweeney Todd, all them.- Yeah.
0:55:30 > 0:55:33- Look at that.- So perfect!
0:55:33 > 0:55:36- Could have come out the packet. - It could.
0:55:36 > 0:55:40- I love you.- Thank you. - Not you. The pie.
0:55:40 > 0:55:42Brush your pie lid with egg wash, and pierce two holes in the top
0:55:42 > 0:55:46- to let out the steam. - It's "pie-fect".
0:55:46 > 0:55:48THEY LAUGH
0:55:48 > 0:55:50Look at that!
0:55:50 > 0:55:52Now simply pop that into a preheated oven,
0:55:52 > 0:55:55about 180 degrees Celsius if it's a fan oven,
0:55:55 > 0:55:59for about 30 to 40 minutes, until the pastry's golden.
0:55:59 > 0:56:03While that bakes, we've got time for a startling chicken fact.
0:56:03 > 0:56:07Did you know that 20 percent of all the animal protein
0:56:07 > 0:56:09consumed in the world is chicken?
0:56:09 > 0:56:14Aye! That means that the chuck certainly is a popular bird.
0:56:14 > 0:56:17I wonder if our chicken pie is ready yet!
0:56:17 > 0:56:21- HE LAUGHS - Yes! Oh, it's like Christmas!
0:56:22 > 0:56:25Every day can be Christmas when you've got a pie.
0:56:25 > 0:56:30- Look at that beauty!- Look!
0:56:30 > 0:56:34Now, this really is the best of British.
0:56:34 > 0:56:37We've had them with our grannies. We've had them with our children.
0:56:37 > 0:56:41Pies! It's the future!
0:56:41 > 0:56:44- It seems such a shame to cut it, doesn't it?- Cut it!
0:56:44 > 0:56:47- Are you sure?- Yes. Please.
0:56:47 > 0:56:51- Look at that. - A nice-sized wedge, Kingy?
0:56:51 > 0:56:53Yeah, please.
0:56:53 > 0:56:54Ahhhh!
0:56:54 > 0:56:59Oh! Ready? One, two, three...
0:56:59 > 0:57:03Now, this is my sort of pie. Look at the colour of it, with the leeks!
0:57:03 > 0:57:05That's beautiful.
0:57:07 > 0:57:09Oh!
0:57:09 > 0:57:12It makes you giggle, though, cos it's so lovely!
0:57:12 > 0:57:16The leeks are quite powerful, going through it.
0:57:16 > 0:57:20The crust... Well, look at that. Mmm!
0:57:20 > 0:57:24Now, this is a classic British pie. It's ours. We're proud of it.
0:57:24 > 0:57:26We've made pies since the Middle Ages,
0:57:26 > 0:57:30and we're very good at it. And do you know what?
0:57:30 > 0:57:32- I think we've just got better. - Mm-hm!
0:57:36 > 0:57:39And you can always add mushrooms to this pie
0:57:39 > 0:57:41and make it even more sumptuous.
0:57:52 > 0:57:55There can be no greater testament to British ingenuity
0:57:55 > 0:57:57than the pie and the pudding.
0:57:57 > 0:58:00Each a delicious and filling meal in one tasty package.
0:58:00 > 0:58:04- They've inspired passion... - Eccentricity...
0:58:04 > 0:58:08..and we know they will continue to do so for years to come.
0:58:09 > 0:58:11And if you want to find out more...
0:58:11 > 0:58:14Visit...
0:58:14 > 0:58:17to discover some amazing facts
0:58:17 > 0:58:20about the history of food.
0:58:20 > 0:58:23And to find out how to cook up the recipes in today's show.
0:58:26 > 0:58:30Subtitles by Red Bee Media Ltd