Puddings and Pies Hairy Bikers' Best of British


Puddings and Pies

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We believe that Britain has the best food in the world.

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Not only can we boast fantastic ingredients...

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Look at them!

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'..Outstanding food producers...'

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Oh, wow!

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'..and innovative chefs.

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'But we also have an amazing food history.'

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So it's safe to say that's what the Romans brought to us,

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-the art of cooking itself.

-Absolutely.

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-It's called a sala cortabia.

-Looks like a savoury summer pudding.

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'During this series, we're going to be taking you

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'on a journey into our culinary past.'

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Everything's ready. Let's get cracking.

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'We'll explore its revealing stories.'

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BOTH: Wow!

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'And meet the heroes that keep our food heritage alive.'

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Pontefract Liquorice has been my life

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and I've loved every minute of it.

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'And of course be cooking up a load of dishes

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'that reveal our foodie evolution.'

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That's a proper British treat.

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Looks good, tastes good, that's going to do you good.

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-Quite simply...

-(BOTH) The best of British!

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Today's programme is a hearty homage

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to all the wonderful puddings and pies this country has to offer.

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And we've got a lot to be proud of.

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They're an important part of our incredible history

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and national heritage. We've been tucking into them

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since medieval times.

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From meat ones to sweet ones,

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there's something quintessentially British about the pudding.

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And pies, what can you say about pies,

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except they are what makes this country great?

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Oh, look at those beauties!

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They're behind a glass cage for their own protection!

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-Oh, Russell, two of your finest with some mash and peas.

-Certainly.

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One meat and tatty, one chunky steak coming up.

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When you're a regular, you just know what the craic is!

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-Oh, you certainly do.

-Mash, peas and gravy.

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Lovely. Oh, look at them.

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The pie! Well, the Greeks, they dabbled a bit with pastry,

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but it was the Romans who sowed the seeds of our pie culture.

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Yeah. They invented a pudding of either fish or meat,

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and that is the origins of the pie as we know it today.

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And medieval courts, they made pies with very exotic ingredients

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like peacocks and swans!

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Ugh! I prefer chicken with mushroom myself.

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Aye, from peacock to pork and apple to cherry,

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there's something beautifully British about the pie.

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'And the first one we want to celebrate with you

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'is a traditional belter, a warm hug that's wrapped in pastry

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'and a real British favourite.'

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Some people...not all, but some people mistakenly think

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that the apple pie is American.

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Well, it's not!

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They even say, "Oh, it's as American as apple pie!"

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Well, we were making apple pies in this country

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before Christopher Columbus even learned to paddle.

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Exactly. So we're here to claim it back from the Americans,

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because they don't own it. We do.

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And this is our homage to the great British apple pie.

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-Now, as two cooks, we've been making apple pies for many years.

-Many.

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We've cooked apple pie on telly before.

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But we've refined the recipe. There's a few little tricks and cheats in this,

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and we call this the perfect apple pie.

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We've got lemon zest in the pastry. It just gives it that edge.

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We've put cornflour in the apple mix so it doesn't go soggy.

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We've balanced the cinnamon and sugar perfectly

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so that apple pie will appeal to every single person on the planet.

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We know, because we've worked at it.

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This still is a homage to the Bramley,

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and Bramley is British!

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Buh-ruh-i-tuh-i-huh-suh!... Suh-huh.

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All good pies start with a brilliant crust.

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Look, I'm going to get on with these apples, right?

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-All right, matey.

-Give us another one, mate, would you?

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The Bramley apple was thought to have been first planted

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by a lady called Mary Ann Brailsford,

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who planted an obscure pip in her garden in around 1810

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in Nottinghamshire, and from that tree,

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which still exists today, the Bramley was born.

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To start our pie, put 400 grams of plain flour in a bowl

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together with the finely grated zest of one lemon.

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Meanwhile, mix two tablespoons of cornflour

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with one teaspoon of ground cinnamon and 150 grams of caster sugar

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in another bowl.

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And now I'm going to peel my apples.

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Over to Mr Myers at the bakery section.

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So, in my bowl now I've got the finely grated zest of one lemon,

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and the plain flour.

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To this, add two tablespoons of caster sugar,

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and a whole - and I mean a whole - pack of cold butter,

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which will need to be cut into cubes.

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It's lovely. It's a very short pastry, this.

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Short means crumbly. Crumbly means buttery.

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Buttery means, "Mmm, this is a good apple pie."

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-SIMON LAUGHS

-And do you know,

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the Bramley apple is thought to be the best culinary apple in the world.

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It's cheap, and it's massive, isn't it?

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It is. It's brilliant. The only thing to watch out for with Bramleys

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is that they hold quite a lot of moisture,

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which is why, you see, we've done the cornflour,

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so if it does leak a lot of juice,

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you've got it, and it just becomes this lovely, appley, sweet gravy.

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Moving on with the pastry,

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gently rub your butter into the sugar, flour and zest mix

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until it resembles breadcrumbs.

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The lemon zest is just hitting my nose nicely.

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Ahh! Now, what I'm going to do is...

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quarter the Bramleys.

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Core them, slice them thin.

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Simple.

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Now, in here I have got two tablespoons of water

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and one egg, and we use this as a liquid,

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so I'm just going to put this in, and be careful,

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cos I don't want to overdo it. I can always add more.

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It won't take much liquid to form this into pastry.

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Right. So there's your pastry.

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Now, I want to take...

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..two thirds for the base

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and a third for the top.

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There you go. Make a ball. Don't handle it too much.

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She's there, but she's very, very delicate.

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Wrap this in cling film,

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and pop this in the fridge.

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It really would be a bit of a devil to roll out now.

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Now, there's a couple of top tips for handling apples.

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To stop them going brown, put them in some water with some lemon juice,

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and that'll stop the discoloration of the apples.

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But because we're doing it pretty quick,

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and we're going to coat them in that lovely sugary cinnamon coating,

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we should be all right. But don't leave them for half an hour

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and then expect them to be the same colour, because they won't.

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We're slicing these apples, and they're raw,

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and they're going to go straight into the pie,

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Don't be tempted to stew your fruit first.

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Get it into the pie, and get it in raw,

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so all of those lovely flavours are concealed

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in their beautiful blanket of pastry

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that Mr Myers is doing so well.

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I'm greasing up my dish.

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Next, flour and roll out the chilled pastry

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onto a floured surface until it is about the thickness of a £1 coin,

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and five to seven centimetres larger than the pie dish.

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The world of the pie is fantastic,

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and nobody makes a pie like the British.

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In fact, our pies are perfect.

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Well, I think it's a deep-ingrained tradition of making them

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over centuries, and we're good at it.

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Yeah. What started out as, like, a coffer to carry the meat -

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it just used flour and water as a case...

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It was like a ready-made pressure cooker.

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For me, the pastry's as important as the pie.

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-Absolutely.

-And you'll see, when we cut into this,

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it's just so wonderfully crumbly and gorgeous.

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Now, to get this onto there,

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just dust this with flour so that it doesn't stick to your pin.

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Put it like that, roll it up,

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put it on there like so...

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..and line your tin.

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If it's an all-butter pastry like this, a sweet pastry,

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do chill it, because it makes handling it so much easier.

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-Mr King, over to thee. I'll roll out the lid.

-Lovely.

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We're going to look like it's slightly over-filled,

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but it's not, because as those apples cook,

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they're going to fall away and fall down

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and lose some of their volume,

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so we need to make sure

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that it's as good and as packed as it can be.

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Place the 600 grams of beautifully coated sliced apples

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into the pie casing.

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Brush the rim of the pastry with beaten egg

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before putting the neatly rolled pie lid on top

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and pressing the edges firmly together to seal.

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Look at that, eh?

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I remember my mother used to do this, yeah?

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-She'd take the pie, and there was this action.

-I love this.

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I'm going to make leaves out of these off-cuts

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whilst Kingy shows you how to do a crimp.

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-Over to you, maestro.

-Right.

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What we do... Like that, OK?

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Then you go push, push,

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push, push...

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While Si's crimping, I'm rolling out the rest of the pastry

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and cutting out individual leaves.

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Stick these onto the pie lid with a beaten egg.

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-Egg-wash it...

-That's beautiful.

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..nice and gently.

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I think this is a prime example of what could be... It's a simple dish,

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-it's cheap. This is going to give us ten good portions.

-Yeah!

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But a bit of care, a bit of love,

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has turned this into something quite special.

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You put that in the middle of the table after dinner

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-and people are going to go, "Wow!"

-That's the thing.

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It's, like, "Oh, it's an apple pie, so don't make the effort." Well, do,

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because if you do, it becomes something else then.

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Pierce the top to let out the steam, and sprinkle with caster sugar.

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Right. That needs to go into a preheated oven,

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180 degrees Celsius for a fan oven, for 40 to 45 minutes,

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until baked to apple-pie perfection.

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Did you know that the Tudors loved their pies?

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They were so delighted by them, they often sent them as gifts,

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especially at Christmas time.

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In fact, Tudor standing pies were often such extravagant works of art

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that they can frequently be found featured in still-life paintings

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of the Renaissance period.

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Now, back to our own work of art.

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Our pie's ready, and it's looking art-rageous.

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-What do you reckon?

-Look at that!

-Should I?

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Yep.

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You don't need a sharp knife with that pastry, do you?

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-Straight through, mate.

-Beautiful.

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Now, remember, that's the crust that has the hint of lemon zest.

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Oh!

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-Cream, Kingy?

-Oh, please.

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Thank you.

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A marriage made in heaven.

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Great!

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The texture of the pastry is gorgeous,

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and pastry is about texture,

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but that little hint of lemon zest just gives it a fragrant top note.

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I think the balance of acidity and sweetness,

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which is what we spent a lot of time working on,

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is just superb.

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And this, in our opinion, is the perfect apple pie.

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Served hot or cold, with cream or ice cream,

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this pud truly is the apple of our eye.

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A British favourite that hasn't changed over the years,

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and is still as popular today as it ever was.

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Now pies have an important place in the hearts of the nation.

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But in Denby Dale, Yorkshire,

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they've taken their love to the extreme.

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We want to show you the most eccentric British pie we can find.

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CHEERING

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Which will take some doing, given our rich history

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of slightly bonkers food-related festivals and events.

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Here's one pie that no man could eat alone.

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This pie is like one that you'd find in Alice In Wonderland.

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It's bigger than me and Dave and all our mates put together.

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# The recipe's no secret

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# So if you want to try

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# Then get pen and paper ready... #

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The last one of these heavyweights to step into the ring

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weighed in at a whopping 12 tonnes. Ooh, for pie-ing out loud!

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Usually baked to celebrate national events and special occasions,

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the giant Denby Dale pies

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are part of a 220-year-old village tradition,

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and have earned them quite a reputation.

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The first ever giant Denby Dale pie was made in 1788,

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to celebrate King George III's return from madness.

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Great concept! "You may not be mad any more, George,

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"but WE are, and we're going to make a truly mad pie to prove it."

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The next pie, in 1815,

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celebrated the Duke of Wellington's victory over the French

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at the Battle of Waterloo.

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The third paid tribute to the lifting of the Corn Laws

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which marked the end of the Hungry '40s.

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Oh, a bit like me, then, but I'm going to have to be well into my 50s

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to put an end to my hungry 40s.

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The fourth celebrated Queen Victoria's Golden Jubilee in 1887.

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For this, the original pie was made with game,

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and actually went off, sending the stench throughout the village.

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I bet she wasn't amused!

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Thankfully, the locals did step in fast to make a second one.

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The fifth, in 1896, was in honour of the 50th anniversary

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of the repeal of the Corn Laws.

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The sixth, in 1928, was a cracking World War I victory pie.

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The seventh, in 1964, celebrated four royal births.

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The eighth, in 1988, was in honour of the bicentenary

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of the first ever Denby Dale giant pie.

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I've never seen anything so big in my life!

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And took over a year and a half to plan.

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I'm an idiot, simple as that.

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Not enough time, really, to do all the things,

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but it's quite enjoyable.

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This pie was made in a secret location two miles away,

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and was made with three tonnes of taters, a ton of onions,

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several gallons of gravy, and three tonnes of prime beef.

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Ooh, and a lot of sleepless nights.

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This particular Denby Dale giant was hailed as the biggest and best ever.

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-Very nice. Would you like a sample?

-No. I shall go and queue for myself.

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It's a proud moment. It's an honour to do a Denby Dale pie.

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There's not many chefs can bake a Denby Dale pie,

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and I'm pleased I've done it.

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But that was before the ninth and most recent

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colossal crusted creation came along to mark the millennium.

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Now, this 12-tonne monster attracted 30,000 people

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and stole the show.

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The proof of the pie, as they say, is in the eating.

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I have been the first taster today,

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and I was in 1964,

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and I was in 1988.

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And it tasted beautiful.

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Well, if you thought that was bonkers, we're heading to a place

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where a classic pudding has inspired even greater silliness.

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'Deep in the heart of the Lancashire countryside

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'lies the village of Ramsbottom.'

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'A peaceful little village that's about to become a battleground.'

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It's Sunday and the crowds are starting to gather

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to take part in a conflict that dates back to the 15th century.

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And, yes, it's all about puddings.

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The enemy - the Yorkshire pudding.

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The hero - Lancashire's very own black pudding.

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And today, they will be locked in mortal combat.

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Because we've come to the World Black Pudding Throwing Championships.

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He's not wrong.

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'That's right. A world championship. For throwing black puddings.'

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'The aim of the competition

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'is to knock off as many Yorkshire puddings as you can from a 20ft-high platform.

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'And you've got three goes at it.'

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'The weapon is a six-ounce competition-standard black pudding.'

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'And the winner receives a golden pudding

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'and the all-important bragging rights.'

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'This event is the brainchild of Jimmy Cunliffe and Phil Taylor.

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'They've held the World Championship Black Pudding Throwing contest in Ramsbottom since 2001.'

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'We caught up with them to find out more and to ready our weapons.'

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Now, Phil, I'm putting black pudding down a pair of tights on a Sunday in the pub.

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The idea is that the black puddings won't splatter all over the road

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and leave us with horrible gunge on the road after the event.

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So we've got about 150 of these to go at.

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-So we lob the black puddings at Yorkshire puddings, don't we?

-Yes.

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And this rivalry goes back centuries to the War of the Roses.

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'The War of the Roses took place between 1455 and 1485

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'between two rival Royal houses - the House of York and the House of Lancaster.'

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'They fought a series of battles for the right to the English throne.'

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'Lancaster emerged triumphant

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'and it's been a source of bitter rivalry in these parts ever since.'

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'But what's this all got to do with black puddings?'

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In the time of the War of the Roses, the battle was going on

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and they'd ran out of ammunition at Stubbings Bridge.

0:19:260:19:31

And the Lancashire lads were throwing food at the Yorkshire lads

0:19:310:19:35

and the Yorkshire lads were whizzing Yorkshire puddings back at the Lancashire lads.

0:19:350:19:39

They did used to catapult rotting meat and stuff at the enemy in order to spread disease.

0:19:390:19:46

-It could have come from that, couldn't it?

-I never thought of that.

0:19:460:19:50

But this is the history I've heard about.

0:19:500:19:53

Er, Lancashire won the war and he who wins the war writes history.

0:19:530:19:56

So I'm not going to argue with that.

0:19:560:19:59

'Either way, I know which pudding I'd rather be hit by.'

0:19:590:20:03

There's a thingie my Auntie Hilda used to sing...

0:20:030:20:06

# All of a sudden a dirty great puddin' came floating through the air

0:20:060:20:09

# It missed my mother and hit my father and knocked him off the chair. #

0:20:090:20:12

You couldn't say the same about a Yorkshire pudding.

0:20:120:20:15

-If somebody threw that it would hit you and you'd go, "Tut."

-You'd be like that.

0:20:150:20:20

'Meanwhile, outside, our first brave pudding throwers are stepping up to the golden grid.'

0:20:220:20:28

'Is it easier than it looks, or more difficult? It's hard to tell.

0:20:310:20:35

'Some of these boys have had years of practice.'

0:20:350:20:39

'Still, I do fancy my chances.'

0:20:390:20:41

Not bad. Not bad.

0:20:410:20:43

Oh, eh!

0:20:430:20:45

'A pair of puddings throwing one type of pudding at another type of pudding -

0:20:450:20:50

'surely it's a match made in heaven?'

0:20:500:20:52

FANFARE

0:20:540:20:57

'Time to find out.'

0:20:570:20:58

Ladies and gentlemen, we've got Si and Dave from the Hairy Bikers.

0:20:580:21:02

CHEERING

0:21:020:21:04

'Dressed in Ramsbottom team colours, it's over to us to put our skills to the test.

0:21:060:21:11

'It can't be that difficult, can it?'

0:21:110:21:14

-Did you see that?

-I know. Have you got your eye in?

0:21:140:21:17

Here we go. Come on, give 'em some encouragement.

0:21:170:21:20

CHEERING

0:21:210:21:23

GROANING

0:21:240:21:26

CHEERING

0:21:260:21:29

'Si's done it.'

0:21:290:21:30

Tension now.

0:21:300:21:32

ALL: Oh!

0:21:320:21:34

'The pressure's on.'

0:21:340:21:35

'I don't want to let the side down.'

0:21:390:21:41

ALL: Oh!

0:21:410:21:43

ALL: Ah!

0:21:480:21:49

Come on, mate.

0:21:490:21:52

Go on, then, go on.

0:21:520:21:54

APPLAUSE

0:21:550:21:57

-Zero.

-'Better luck next time.'

0:21:570:21:59

Thank you!

0:21:590:22:01

'Let's leave the professionals to it

0:22:010:22:03

'while we sample some of these infamous puddings.'

0:22:030:22:06

'And who better to try one from than Tony and Mary Chadwick,

0:22:090:22:13

'the heroes of the Bury black pudding?'

0:22:130:22:15

-Heh, heh, Chadwick. Hello, Mary.

-Hello.

0:22:150:22:18

The black-pudding goddess from Bury.

0:22:180:22:21

'They've been making black puddings for over 20 years.'

0:22:210:22:24

'In Mary's case, since she was six.'

0:22:240:22:27

'The recipe dates back to 1865 and has earned them quite a reputation.'

0:22:270:22:32

-£2.09. Would you like a carrier bag?

-Thank you.

0:22:320:22:35

'In their mix goes pig fat, dried pig's blood, oatmeal,

0:22:350:22:38

rusk, barley and a bit of water.'

0:22:380:22:40

'This gets piped into a skin made from the intestines of an animal, in this case, a pig.'

0:22:400:22:47

'If history is to be believed,

0:22:490:22:50

this delicacy has been enjoyed for centuries, and I mean centuries.'

0:22:500:22:55

'The oldest reference to black pudding

0:22:550:22:57

'goes back to around 1000 BC and Homer's Odyssey,

0:22:570:23:00

'which refers to a stomach filled with blood and fat, roasted over a fire.'

0:23:000:23:06

'There's even a 15th-century recipe for a black pudding using a porpoise.'

0:23:060:23:11

'Enough talk, it's time to try one of these pieces of history.'

0:23:110:23:16

'I don't think either of us has handled food this long before without eating it.'

0:23:160:23:21

-HE CHUCKLES

-Here you go, mate.

0:23:210:23:24

Ah, look, man.

0:23:240:23:26

-These, probably, are the best black puddings in the world.

-How do you feel

0:23:270:23:31

about seeing your fine produce being hurled against the wall?

0:23:310:23:34

It's OK, it's a completely different product.

0:23:340:23:37

They're competition puddings, six and seven-eighths of an ounce,

0:23:370:23:41

and they've all been tested.

0:23:410:23:43

-I would never have thought it was that much bother.

-Oh, yes.

0:23:430:23:46

-We have researched this for years.

-Hold on, hold on!

0:23:460:23:49

The competition black pudding is aerodynamically sound

0:23:490:23:53

to hit said Yorkshire pudding?

0:23:530:23:55

I've read this. The weight and aerodynamic properties of a black pudding

0:23:550:23:58

are important to the sport.

0:23:580:24:00

People have been hurt doing this,

0:24:000:24:02

because once you get to, like, 42 knots

0:24:020:24:04

rather than miles per hour, cos that's what you measure it in...

0:24:040:24:08

'It's catching...

0:24:080:24:09

'Dave, come back. I'm not ready to lose you to a pudding just yet!

0:24:090:24:13

'Where've you gone?

0:24:130:24:15

'Dave?!

0:24:150:24:16

'The competition's rattling on, and Dave's still prattling on.'

0:24:160:24:20

If one goes off like that,

0:24:200:24:22

the velocity of it on the spin off, on the turn and the final...

0:24:220:24:26

-Catastrophic.

-Thank you very much, chaps.

0:24:260:24:29

-Nice to see you again.

-Thank you.

0:24:290:24:31

We want to make you a medieval British classic

0:24:390:24:41

that's almost as old as the black pudding itself.

0:24:410:24:45

This is food that we were built on.

0:24:450:24:48

It was. Two, three, four...

0:24:480:24:50

Pease pudding hot...

0:24:500:24:51

-Pease pudding cold.

-Pease pudding in the pot...

-Nine days old.

0:24:510:24:55

-You've all heard the rhyme, now eat the plate.

-Yes. Pease pudding.

0:24:550:24:59

-Gammon with a mustard sauce.

-It's a northern classic.

-It is.

0:24:590:25:04

But it is absolutely, utterly rooted in British history.

0:25:040:25:08

To make our pease pudding, which will be good hot or cold,

0:25:080:25:12

soak 300g of dried yellow split peas for 20 minutes.

0:25:120:25:18

Meanwhile melt 25 g of butter,

0:25:180:25:20

and roughly chop one medium-sized onion.

0:25:200:25:23

When was the first time you had had pease pudding?

0:25:240:25:27

-I think it was when I was just about off the bottle.

-Same as me.

0:25:270:25:30

We used to have pease pudding, but we couldn't afford gammon

0:25:300:25:34

so we used a ham hock in it.

0:25:340:25:35

You stripped the meat of the hock in the pudding.

0:25:350:25:38

But the best bit was cold pease pudding.

0:25:380:25:40

The nostalgia, the onions, it's making me weep.

0:25:400:25:45

My mother, my mother would make this...

0:25:450:25:48

It's all right, mate. Don't you worry.

0:25:480:25:50

It's not my mother, it's the onions. They're killing me.

0:25:500:25:54

Right, onion goes in the pan, not to be browned.

0:25:540:25:57

There's something quintessentially fantastic

0:25:570:26:01

about the smell of onions and butter or oil.

0:26:010:26:04

I love it.

0:26:040:26:07

-Basically it was one of the stalwart recipes of the family.

-Yeah.

0:26:070:26:11

You always had it, it was always there.

0:26:110:26:13

I can remember sitting with my granddad,

0:26:130:26:15

and I must have been about three

0:26:150:26:17

because my granddad died when I was just about four,

0:26:170:26:20

sitting eating pease pudding.

0:26:200:26:22

There was always a spare ham hock on the go

0:26:220:26:25

and he'd strip the ham hock off and build it and me mam...

0:26:250:26:29

Oh, the smell of the stotties in the oven.

0:26:290:26:32

It was epic. That was my first memory, that was my absolutely...

0:26:320:26:38

This recipe takes a bit of time, but it's really worth it.

0:26:380:26:42

If you fancy a weekend in the kitchen,

0:26:420:26:44

just give it a go because it's brilliant.

0:26:440:26:47

It's really yummy.

0:26:470:26:48

Now, this is gammon, it's pork that's been salted, cured.

0:26:510:26:54

We need to get rid of some of that salt before we go any further.

0:26:540:26:57

So what we do is put it in a big pan of water,

0:26:570:27:00

bring it to the boil, discard the water.

0:27:000:27:04

So we blanche the ham and that gets rid of the excess salt.

0:27:040:27:07

Then fry your chopped onion,

0:27:070:27:09

together with a good pinch of dried thyme and one bay leaf

0:27:090:27:13

before adding your split peas and one litre of water to the pan.

0:27:130:27:17

Simmer for 30-40 minutes until the liquid is well reduced.

0:27:170:27:21

-Oh, yes!

-The smell of home. That and Steradent.

-Yes.

0:27:230:27:26

We're going to extract the ham.

0:27:260:27:29

I'm going to throw that down the sink and rinse the pan out

0:27:290:27:34

ready for the pea build.

0:27:340:27:36

Let's remove the bay leaf. Right.

0:27:360:27:39

-Gas off?

-To that, nutmeg.

0:27:390:27:43

You need a lot of seasoning, don't you?

0:27:450:27:48

Remember the salt in the gammon.

0:27:480:27:51

Pepper, don't be too scared of that,

0:27:510:27:54

but you need to slightly under-salt this.

0:27:540:27:57

What you don't want to happen

0:27:570:28:00

is that the salt that may still come out of the gammon

0:28:000:28:04

will seep into those peas when we cook them together.

0:28:040:28:09

Allow your pea mixture to cool for ten minutes before blitzing

0:28:090:28:13

with a stick blender until the peas form a thick puree.

0:28:130:28:16

My mother never had this.

0:28:160:28:18

-No way.

-She would have passed it through a set of old tights.

0:28:180:28:22

Right, that's lovely, now put an egg in.

0:28:250:28:27

The egg's going to make it more pudding-y.

0:28:270:28:31

Get it in quick, you don't want to scramble it.

0:28:310:28:33

Look at that.

0:28:330:28:36

-That is lovely.

-Now this is only part cooked.

0:28:360:28:41

We're going to poach this with a gammon

0:28:410:28:43

and it's going to take in all those lovely bacon juices.

0:28:430:28:47

We need to put this in a pudding cloth.

0:28:470:28:49

The pudding cloth was invented in the 17th century

0:28:490:28:53

and provided a major breakthrough.

0:28:530:28:55

It meant that animal guts were no longer required for the casing of the pudding

0:28:550:28:59

and they could be made at any time of the year.

0:28:590:29:01

Just pop that in the cloth.

0:29:020:29:05

This is going to hold it in a really nice shape whilst it's in with the gammon.

0:29:050:29:10

And we will have a proper pease pudding.

0:29:100:29:14

'The fact that anyone could own a pudding cloth

0:29:140:29:18

'meant that puddings became part of the daily fare of all social classes.'

0:29:180:29:23

Now, we start to build.

0:29:250:29:27

Pop your pudding next to the gammon.

0:29:270:29:30

Like so.

0:29:320:29:33

'Next, roughly chop one carrot and two sticks of celery,

0:29:330:29:38

'quarter an onion and stuff a clove into each quarter.

0:29:380:29:41

'Add all of these into your pan, alongside the gammon and pudding,

0:29:410:29:44

'with around ten peppercorns and two bay leaves.'

0:29:440:29:49

The poaching liquor that your pease pudding is going in is pretty spectacular.

0:29:490:29:55

We serve this, the pudding on one side, slices of gammon,

0:29:550:29:59

then, we're going to make a mustard cream sauce to pour over the top.

0:29:590:30:02

Don't forget, this is all about recycling the flavours

0:30:020:30:07

and not wasting anything.

0:30:070:30:09

We're going to pour some water until it covers the gammon and the wedges.

0:30:090:30:13

And leave it to simmer for an hour and a quarter.

0:30:130:30:17

Keep an eye that it doesn't boil dry. Do you fancy a game of Ludo?

0:30:190:30:24

-Good idea.

-Excellent.

0:30:240:30:26

'By the 19th-century, boiled pudding moulds

0:30:260:30:30

'were found along with metal pudding boilers with clip-on lids.

0:30:300:30:34

'Now the cloth may be on the wane, but the British pudding fan club

0:30:340:30:37

'continues to grow and grow, much like a pudding.

0:30:370:30:42

-Beautiful.

-Nice, mate.

0:30:430:30:46

-Shall I set the gammon aside to rest?

-Yes.

0:30:460:30:49

The pudding, look, you see how it's expanded in the bag? Fantastic.

0:30:520:30:56

'To accompany our juicy pudding, we're making a mustard sauce.'

0:30:560:31:02

'For this, melt 25 grams of butter in a pan,

0:31:040:31:07

'add a dessert spoonful of plain flour and make a roux.

0:31:070:31:12

'Before slowly adding half a pint of the reserved stock.'

0:31:120:31:15

'Then add a teaspoon of both wholegrain and English mustard,

0:31:170:31:21

'followed by five tablespoons of single cream.

0:31:210:31:25

'Simmer, season and serve in a warmed jug.'

0:31:250:31:30

Yes, that looks perfect.

0:31:320:31:34

-We're ready to plate up, aren't we? It looks nice ham, that.

-It is.

0:31:340:31:39

That's just a piece of gammon from the supermarket, nothing fancy.

0:31:390:31:43

Let's unleash the pudding.

0:31:430:31:45

Right.

0:31:450:31:47

MUSIC: A Space Odyssey

0:31:470:31:50

Dum, dum, dum-dum!

0:31:500:31:55

Yes, yes, yes, yes, yes.

0:31:590:32:02

That is a pease pudding.

0:32:020:32:06

Hey, hey!

0:32:110:32:14

I must say I'm quite overcome with this.

0:32:140:32:17

Mustard cream sauce. Eek, look at that.

0:32:170:32:22

It's an old way, it's a bold way but it's a savoury pudding.

0:32:220:32:26

Do you know what, if our mothers are looking down on us, they'd be proud of that.

0:32:260:32:30

Well, it's all about the peas.

0:32:300:32:33

Well?

0:32:370:32:39

Oh...

0:32:390:32:42

That's splendid, isn't it?

0:32:420:32:44

Nobody can say that the split pea doesn't have a place in the world.

0:32:440:32:49

Mix the mustard, the gammon and the pease.

0:32:490:32:53

-Mmm.

-That's epic.

-That is epic.

0:32:560:32:59

# We are the champions... #

0:32:590:33:03

'Now if you want to try pease pudding cold,

0:33:030:33:05

'allow the gammon and pudding to cool and then use as a delicious filling for a Stottie cake,

0:33:050:33:11

'essentially a pease pudding sandwich.'

0:33:110:33:14

-BOTH:

-Yummy!

0:33:150:33:18

As we've seen, puddings, steamed or boiled, savoury or sweet,

0:33:190:33:23

are an important part of our heritage.

0:33:230:33:26

But sadly, in recent years they've slipped off the menu a little.

0:33:260:33:30

This is a problem that a special club in Canterbury, Kent,

0:33:300:33:33

is setting out to address.

0:33:330:33:36

Puddings are the stuff memories are made of.

0:33:380:33:42

-The perfect end to a meal.

-And the ultimate comfort food.

0:33:420:33:45

A few years back, our traditional puds were

0:33:450:33:48

overlooked in favour of Black Forest gateaux and tiramisus.

0:33:480:33:51

But you can keep your fancy foreign desserts, for British puddings

0:33:510:33:54

have made a comeback and in one corner of the country

0:33:540:33:57

they are being positively celebrated.

0:33:570:34:00

Our Best Of British food heroes, Jo and Phil Owen,

0:34:010:34:04

are helping to keep the tradition of pudding making alive.

0:34:040:34:08

They opened their tearoom four years ago and the puddings became

0:34:080:34:12

so successful that they set up a monthly Pudding Society to

0:34:120:34:15

commemorate Britain's heritage

0:34:150:34:18

and rejoice in the delights of the sweet trolley.

0:34:180:34:20

The Pudding Society are aiming to meet once a month.

0:34:200:34:25

30 is our maximum and we have been full for the ones we have done so far.

0:34:250:34:29

It is taking off really well. People love pudding.

0:34:290:34:32

There are so few places that you can go nowadays

0:34:320:34:35

to get a decent steamed pudding.

0:34:350:34:38

It is preserving the history of puddings as well.

0:34:380:34:42

There comes a point where people are fed up with the complete fine

0:34:420:34:46

dining and small portions that you get that the end of a meal

0:34:460:34:49

and they just want to pig out.

0:34:490:34:51

You do not have to be as precise as you do with fine desserts.

0:34:510:34:54

They are supposed to look big. They are supposed to look like school dinners.

0:34:540:34:58

-Dollop on to the plate.

-Yes, a good old dollop onto the plate.

0:34:580:35:02

We pride ourselves on making everything here.

0:35:020:35:05

We make everything fresh.

0:35:050:35:06

When you go to a restaurant

0:35:060:35:08

and they've brought a cheesecake out of the freezer, it is disheartening

0:35:080:35:12

because this country is great for pudding.

0:35:120:35:15

-We've got the best puddings in the world!

-Yes!

0:35:150:35:18

Phil and Jo aren't the only ones running a pudding club either,

0:35:180:35:22

There are several others dotted around the UK all paying homage to the gorgeous British pud.

0:35:220:35:28

If I could eat anything it would be a Christmas pudding -

0:35:280:35:31

maybe because you only get it once a year, but it is certainly one that I enjoy the most.

0:35:310:35:35

-You can't stand it.

-I can't stand it!

0:35:350:35:37

I have to eat a little one of my own on Christmas Day.

0:35:370:35:39

I have my own little chocolate pudding.

0:35:390:35:41

When I met him he'd only eat his auntie's chocolate cake.

0:35:410:35:44

I have come a long way since then.

0:35:440:35:47

Around 20 society members will gather this evening to sample Jo's puddings.

0:35:490:35:55

The one they have chosen for tonight is the Lord Randall's pudding,

0:35:550:35:59

named after some poor chap in the 13th century ballad of the same name.

0:35:590:36:03

We have chosen to do the Lord Randall pudding because it's an orange pudding

0:36:030:36:07

and at the past few Pudding Society club, we've done lemon puddings

0:36:070:36:11

and we stumbled across the Lord Randall Pudding.

0:36:110:36:14

In the song, Lord Randall is poisoned by his sweetheart.

0:36:140:36:17

But no-one knows who he was or why the pudding was named after him.

0:36:170:36:21

It definitely does not contain any poison.

0:36:210:36:25

FOLK SONG PLAYS

0:36:250:36:27

The method is like making any other sponge pudding with your butter,

0:36:340:36:38

your sugar and your eggs. Then all you have left to add

0:36:380:36:41

is flour and some milk to make it a much looser consistency.

0:36:410:36:46

Then all the flavourings go in which is half a bag of apricots...

0:36:460:36:53

..and half a jar of marmalade.

0:36:550:36:57

For two and a half hours this is going to steam.

0:36:590:37:03

That is it. It is ready to go in.

0:37:030:37:05

This steamed pudding is crammed with apricots

0:37:050:37:08

and will be topped with a glaze of orange marmalade.

0:37:080:37:11

When you steam a pudding it gives it an entirely different texture.

0:37:110:37:14

By steaming it you are going to get that heaviness renowned in our puddings.

0:37:140:37:18

It is a slower process so it takes a lot longer to steam a pudding than

0:37:180:37:22

it would to bake a pudding.

0:37:220:37:24

Doing that gives it that texture

0:37:240:37:26

when you bite into it that you don't get if you get a cake.

0:37:260:37:29

So I prefer everything steamed if I can help it.

0:37:290:37:31

After a little savoury starter, the Pudding Society

0:37:310:37:34

members will be presented with seven delicious puds to choose from.

0:37:340:37:37

Seven?! Crumbs, that's a lot!

0:37:370:37:39

There we go.

0:37:400:37:42

I have great pleasure in welcoming you all to the Pudding Society this evening.

0:37:420:37:46

But first they must take the pudding pledge.

0:37:460:37:48

I do solemnly pledge to the Pudding Society...

0:37:480:37:50

(ALL) I do solemnly pledge to the Pudding Society...

0:37:500:37:54

..that I shall willingly eat pudding...

0:37:540:37:55

(ALL) ..that I shall willingly eat pudding...

0:37:550:37:57

-..until I have to...

-(ALL) ..until I have to...

0:37:570:38:01

..undo the top button of my trousers.

0:38:010:38:02

(ALL) ..undo the top button of my trousers.

0:38:020:38:05

Thank you very much. Well done.

0:38:050:38:07

Each pud is presented to the diners...

0:38:100:38:13

Pudding number one - the Eve's pudding.

0:38:130:38:15

APPLAUSE

0:38:150:38:17

..along with a potted history of each dish.

0:38:170:38:21

The name is a reference to Eve - from the tree of knowledge of good and evil.

0:38:210:38:25

They'll vote for their favourite pudding of the night and the winner will be crowned king of puddings.

0:38:250:38:31

-Treacle sponge.

-APPLAUSE

0:38:310:38:34

-Spotted dick.

-CHEERING AND APPLAUSE

0:38:340:38:38

The sherry trifle.

0:38:400:38:43

Not technically a pudding but always a crowd pleaser.

0:38:430:38:46

Trifle was really at its height in the 1970s.

0:38:470:38:51

Where it graced numerous buffet tables,

0:38:510:38:53

served in a glass dish to show off its colourful layers.

0:38:530:38:56

It truly is a beautiful thing!

0:38:560:38:59

The earliest known use of the name trifle was for a thick cream,

0:38:590:39:03

flavoured with sugar, ginger and rosewater.

0:39:030:39:07

But it wasn't really until the mid-1700s,

0:39:070:39:09

when jelly was added, that trifles started to become anything

0:39:090:39:12

like the glorious smorgasbord of stodge we know and love today.

0:39:120:39:17

-We picked fruit. There you are, sweetheart.

-Thank you.

-You're welcome.

0:39:170:39:22

-That looks lovely.

-Very nice.

-I'm going to go small first of all.

0:39:220:39:27

-Eve's pudding. There we are.

-Getting into a routine.

-Treacle sponge.

0:39:270:39:32

-Definitely treacle sponge. By far.

-The Bakewell pudding was the one for me.

0:39:320:39:38

Hopefully I will be able to try some more.

0:39:380:39:42

All I know is try everything else

0:39:420:39:44

and then come back to the light ones

0:39:440:39:47

and then go back into my favourites and that will see you through.

0:39:470:39:51

It is a champion strategy.

0:39:510:39:53

Ee, after sampling all that lovely pud, it's time for the guests to give their verdicts.

0:39:560:40:01

Let's start with the Eve's pudding. Hands up.

0:40:010:40:05

The Bakewell pudding.

0:40:050:40:08

Hands up for the sherry trifle.

0:40:080:40:11

AUDIENCE: Yes!

0:40:110:40:12

Hands up for the Lord Randall.

0:40:120:40:17

And, finally, the chocolate bread and butter pudding.

0:40:170:40:20

Are you ready for me to announce the winner?

0:40:200:40:23

CUTLERY JANGLES

0:40:230:40:25

Tonight's winner is...

0:40:280:40:30

..the sherry trifle!

0:40:330:40:34

CHEERING

0:40:340:40:36

Well done, sherry trifle.

0:40:380:40:41

This is the winning pudding. It doesn't seem like an awful lot of it's gone down.

0:40:410:40:45

I wasn't expecting that one.

0:40:460:40:48

Well, at the end of the day, they don't have to be elaborate.

0:40:480:40:52

Puddings are all about the pleasure.

0:40:520:40:54

And as the diners will agree,

0:40:540:40:56

our great British puds are very much alive and well.

0:40:560:41:01

From traditional puds to the best of British pies.

0:41:010:41:05

We're heading to Lancashire,

0:41:050:41:08

to a venue where you wouldn't expect to find gourmet food.

0:41:080:41:11

'It's match day in Morecambe, and they're expecting 5,000 hungry fans

0:41:170:41:22

'through the turnstiles in just a few hours.'

0:41:220:41:25

Oh, Saturday afternoon on the terraces!

0:41:250:41:28

A pie, a pint, a mug of Bovril...

0:41:280:41:31

It's all as British - well, as football itself!

0:41:310:41:33

The Bovril was always too hot to drink. It burnt your tongue.

0:41:330:41:37

And the pie was always too hot to hold.

0:41:370:41:39

I absolutely loved it!

0:41:390:41:40

DAVE BEEPS HORN

0:41:400:41:43

'But as you know, we're not here for the footie today.'

0:41:430:41:45

We're here for the award-winning cuisine.

0:41:450:41:50

These pies are apparently some of the best you'll find in the UK.

0:41:500:41:54

We're here to meet one of our Best Of British food heroes,

0:41:560:41:59

Graham Aimson, the club's head chef and the brains behind their pies.

0:41:590:42:03

-Let's go! Oops!

-THEY LAUGH

0:42:030:42:06

-That nearly had us, that chair!

-It did!

0:42:080:42:11

Graham!

0:42:110:42:13

-How are you?

-Good.

0:42:130:42:15

DAVID LAUGHS Look at those beauties!

0:42:150:42:18

-Look at these!

-Aren't they nice?

-Come round so we can see you.

0:42:180:42:22

Now, football and pies are indivisible,

0:42:230:42:26

-but your pies are special, aren't they?

-They are.

0:42:260:42:29

-How special?

-The best in the country.

0:42:290:42:31

The supreme champion of all the pies,

0:42:310:42:33

-in bakers' shops, supermarkets...

-That's official?

-It is.

0:42:330:42:37

It's Morecambe Football Club, and you just have the best pies.

0:42:370:42:40

-The best. The very best.

-And you entered a competition...

0:42:400:42:43

We entered it with the ambition of winning the Football League pie,

0:42:430:42:47

not even looking at the big supreme championship,

0:42:470:42:49

and we took that and the small-producer award,

0:42:490:42:52

-so we got three.

-How many pies on match day will you sell?

0:42:520:42:55

Last match day we sold 890, and that was with a crowd of 4,000.

0:42:550:43:00

Today we expect between 300 and 700. You can never tell.

0:43:000:43:03

It depends on the weather, if they're having a family dinner after,

0:43:030:43:06

so today we'll have a minimum 400 pies go out.

0:43:060:43:09

-400 pies today?

-Today, yeah.

0:43:090:43:12

-I can't wait any longer. Can I have a taste?

-By all means.

0:43:120:43:15

-Do you want a chicken one?

-Can I have a steak one?

0:43:150:43:17

We've got a steak on here somewhere.

0:43:170:43:20

'I can't believe Si's got in there first.'

0:43:200:43:23

-Are you not having one?

-I haven't been offered!

0:43:230:43:26

-Do you want one?

-Of course I want one!

0:43:260:43:28

-Do you want a chicken one?

-Thank you.

0:43:280:43:30

So, the chicken won what award?

0:43:300:43:34

The chicken won the supreme champion and the steak got a silver.

0:43:340:43:36

-Look at that.

-The Lancashire hot pots got a gold,

0:43:360:43:39

-and the chicken Balti got a bronze.

-Oh, nice pastry.

0:43:390:43:41

-Yeah. Pastry makes a pie.

-Oh, aye.

0:43:410:43:44

It's not just the means of getting it straight into your gob.

0:43:440:43:47

-It's an entity in itself, isn't it?

-Mm-hm.

-Look at that filling!

0:43:470:43:51

The cameraman's drooling through the lens now.

0:43:510:43:55

These are fantastic pies.

0:43:550:43:57

These are comfort food, something everybody relates to.

0:43:570:44:01

With some pies, you get your meat and vegetables in there.

0:44:010:44:04

It's a substance we all relate to, and it's not hard to make.

0:44:040:44:07

Look at that gravy! It's glossy, it's full of meat.

0:44:070:44:11

-Man, happy days!

-Graham, will you show us how you make your pies?

0:44:110:44:15

I'd love to show you how to make all the pies.

0:44:150:44:19

-We'll follow you. Crack on.

-You don't want that bit.

0:44:190:44:22

-No!

-Ow!

0:44:220:44:24

Now, then, chaps!

0:44:270:44:29

-The crust.

-So, Graham, what's your pastry recipe?

0:44:290:44:32

-Er, I'm not telling you.

-Ahh!

0:44:320:44:34

-No recipes today. No...

-THEY LAUGH

0:44:340:44:38

Five-and-half-inch ring, some pre-made pastry here,

0:44:390:44:42

which of course we made ourselves. Push into the corners like that.

0:44:420:44:46

But you're doing 800 pies.

0:44:460:44:49

You've got to have such a system set up.

0:44:490:44:52

We take up the full bench when we do a full run.

0:44:520:44:54

This is like a manufacturing line, almost.

0:44:540:44:57

'Graham here used to work in Michelin-starred restaurants,

0:44:570:45:00

'but this is what he loves - upholding great British traditions.

0:45:000:45:05

'He's a bit of a hidden jewel in our nation's crown.'

0:45:050:45:08

So you really do do this in the proper old-fashioned way,

0:45:080:45:13

and it's just brilliant, and that's why you've won the awards.

0:45:130:45:16

Exactly. It stands out because it looks rustic and home-made.

0:45:160:45:19

It's not a mass-manufactured product like you see in the shops.

0:45:190:45:22

With that one, crimp it down like that.

0:45:220:45:24

Get the traditional feel of the pie. Oh, yeah!

0:45:240:45:28

So, in an hour, how many can you knock out?

0:45:280:45:31

If you've got everything prepped, you could probably get 100 out.

0:45:310:45:36

-That's it. Quick slash in there.

-All we have to do is pray the team

0:45:360:45:40

-perform as well as your pies.

-Yeah. I hope so.

0:45:400:45:43

Outside, the Morecambe FC players are already warming up,

0:45:430:45:49

and some eager pie-eating fans are getting stuck in early.

0:45:490:45:53

'But this is the calm before the storm.

0:45:530:45:55

'Graham's got hundreds more pies to bake,

0:45:550:45:57

'so we've arranged to meet writer Tom Dickinson in the stadium.'

0:45:570:46:01

He's got a bit of an unusual pie story to tell.

0:46:010:46:04

I spent one season going to all 92 of the league football clubs,

0:46:070:46:11

and I ate a pie at each one.

0:46:110:46:13

The pies are the meaty glue that hold the league together.

0:46:130:46:16

If you're here at Morecambe, they've got pies.

0:46:160:46:20

Man United have got pies. It's something that in every club they've got.

0:46:200:46:24

What is it about the special relationship

0:46:240:46:26

between football and the terraces and pies?

0:46:260:46:29

There's something so comforting about a pie,

0:46:290:46:32

especially when you're watching low-league football on a cold, wintry night.

0:46:320:46:36

I mean, a grey slab of burger isn't going to do it.

0:46:360:46:38

You need something with lots of warming meat and mushy peas

0:46:380:46:42

and gravy in it. The pie and football just go hand in hand.

0:46:420:46:45

Do the posher clubs have better pies than the working-class clubs?

0:46:450:46:49

Not at all. Some of the worst ones were the Arsenals, the Chelseas.

0:46:490:46:52

More expensive, but not as good as somewhere like here at Morecambe.

0:46:520:46:56

Really, the question on our lips -

0:46:560:46:59

did you come up with the answer to the eternal question,

0:46:590:47:02

"Who ate all the pies?"

0:47:020:47:05

I think that originated back in the 19th century

0:47:050:47:08

with this fat goalkeeper. Fatty Foulkes, he was called.

0:47:080:47:11

It turns out that William "Fatty" Foulkes

0:47:110:47:14

was 6'2" and weighed about 20 stone at his heaviest.

0:47:140:47:17

He played footie for Sheffield United between 1894 and 1905.

0:47:170:47:21

His size meant that lovely fans came up with the chant,

0:47:210:47:24

"Who ate all the pies?" while he was on the pitch.

0:47:240:47:27

-CROWD:

-# Who ate all the pies? Who ate all the pies? #

0:47:270:47:33

But nowadays I guess it's me. I ate all the pies.

0:47:330:47:36

I had one at each of the 92 clubs,

0:47:360:47:38

so despite not being too chubby, I think I ate all the pies.

0:47:380:47:41

'With that question answered, we want to hear what the fans think

0:47:410:47:45

'of Morecambe FC's pies before the kick-off.'

0:47:450:47:48

It's time to take the pies to the people.

0:47:480:47:50

Shall we start with the big hairy fella?

0:47:500:47:52

Let's get him. He looks like one of us.

0:47:520:47:54

It's official! Morecambe have the best pies in Britain.

0:47:540:47:58

-Apparently so.

-Have a sample.

0:47:580:48:01

It's definitely a very nice pie. A nice light pastry,

0:48:030:48:06

-and lots of moisture inside.

-Go on, have a big 'un. Chicken.

0:48:060:48:09

I will. I like a big one. Thank you.

0:48:090:48:12

'We've drawn quite a crowd. The pies must be good!'

0:48:120:48:15

-What a good bit of steak!

-What makes a good pie?

0:48:150:48:18

-Decent pastry.

-Yeah.

-It's good pastry, isn't it?

0:48:180:48:21

-Nice and light.

-Nice, light, crunchy?

-Lovely. Yeah.

0:48:210:48:24

Football wouldn't be football without pies, would it?

0:48:240:48:27

-Got any more?

-# Bring me sunshine

0:48:270:48:30

# In your smile

0:48:300:48:32

# Fun and laughter

0:48:320:48:36

# All the while

0:48:360:48:39

# In this world where we live, there should be more happiness... #

0:48:390:48:44

Football and pies. Ah, a match made in heaven!

0:48:470:48:52

We're about to cook up a meaty marvel of our own

0:48:520:48:55

in the Best of British kitchen.

0:48:550:48:57

We're going to do for you today one of our favourite all-time pies -

0:48:570:49:01

chicken, ham and leek.

0:49:010:49:03

It's just one of the best pies ever,

0:49:030:49:07

hot, cold... It's what you call a cut-and-come-again pie, isn't it?

0:49:070:49:11

-Yes.

-You think, "I'll just have a slither."

0:49:110:49:13

You have a little bit like that.

0:49:140:49:16

-And you think, as you pass again...

-"I'll just have a bit more."

0:49:160:49:21

"I wonder if I should have a little piccalilli with that."

0:49:210:49:23

Anyway, we should show you how to cook it, really,

0:49:230:49:26

instead of thinking about pies.

0:49:260:49:28

We want you to own this, take it, possess it,

0:49:280:49:32

-make it your own. It's brilliant!

-Pies are close to our hearts.

0:49:320:49:35

We want to share that pie love with you.

0:49:350:49:37

To kick off our chicken, leek and ham pie,

0:49:370:49:40

place 450 millilitres of just-boiled water into a pan,

0:49:400:49:43

and crumble in one chicken stock cube, and stir.

0:49:430:49:47

Then take three chicken breasts and put them into the pan

0:49:470:49:51

for ten minutes, just to poach.

0:49:510:49:53

A pie, it's an egalitarian thing, isn't it?

0:49:530:49:57

Pie is something for the masses.

0:49:570:50:00

With pies... There's no pies and prejudice, is there?

0:50:000:50:03

HE LAUGHS

0:50:030:50:05

-Eeh!

-Oh, I suppose I'd better make some crust, hadn't I?

0:50:050:50:07

Well, yeah.

0:50:070:50:09

To make your pastry, put 350 grams of plain flour

0:50:090:50:13

and a pinch of sea salt into your processor.

0:50:130:50:16

Mate, can you pass us two leeks?

0:50:160:50:18

HE IMITATES GUNFIRE

0:50:180:50:20

Give us the leeks, will you?

0:50:200:50:22

Cut 350 grams of butter into chunks,

0:50:240:50:26

and pulse together with the flour and salt

0:50:260:50:28

until it resembles fine breadcrumbs.

0:50:280:50:32

Then mix in one tablespoon of cold water

0:50:320:50:36

with one large beaten egg, and add to your pastry mix,

0:50:360:50:39

and blitz till it forms a ball.

0:50:390:50:42

Pies!

0:50:420:50:44

There comes a point where it just starts to go together.

0:50:440:50:46

Don't overdo it. Once the ball's there... Oh! That's it.

0:50:460:50:49

Oh, look at that, man! See? Look!

0:50:490:50:52

Now, we need two thirds for the base,

0:50:520:50:55

and a third for the lid.

0:50:550:50:58

So you're just going to put this in the fridge for half an hour,

0:50:580:51:01

-and, yes, you've guessed it. I do have some that I prepared earlier.

-You're good like that.

0:51:010:51:06

Meanwhile, for your pie filling, finely chop two leeks

0:51:060:51:10

and gently saute them in a pan.

0:51:100:51:12

But you know, chicken's got an interesting history in this country.

0:51:120:51:16

In 1815, there were records of having 12 different kinds

0:51:160:51:19

of domesticated fowl in the country.

0:51:190:51:22

But the royals, they've been mega chicken-fanciers for ages.

0:51:220:51:25

Queen Victoria, she put her cochin fowl on exhibition.

0:51:250:51:30

And the Prince of Wales is president of the British Poultry Club.

0:51:300:51:33

And the Queen Mother bred chicken.

0:51:330:51:35

-She was very proud of her Buff Orpingtons.

-Was she?

0:51:350:51:39

She was! I'll just pop this in the fridge. I'm boring myself now.

0:51:390:51:42

HE WHISTLES

0:51:420:51:43

Moving on, chop two cloves of garlic, and add to the leeks.

0:51:430:51:49

Saute that garlic off with the leeks for a couple of minutes.

0:51:490:51:52

Then take your poached chicken out of the pan,

0:51:520:51:55

reserving the stock for later.

0:51:550:51:58

I'm just going to take 250 mill of this.

0:51:580:52:00

And butter your pie dish.

0:52:040:52:06

Now, put your leek and garlic mix into a bowl ready for the filling.

0:52:070:52:11

OK. Now we're going to get on and make a roux.

0:52:130:52:15

Start off with 75 grams of butter and place in a pan to melt.

0:52:150:52:20

Roll out your pastry until around four millimetres thick,

0:52:220:52:24

and four centimetres larger than your pie dish.

0:52:240:52:27

So, now we go on to make the sauce for our pie.

0:52:270:52:31

About 25gs of flour.

0:52:310:52:34

And then you just cook that out a little bit.

0:52:350:52:38

OK? So you're left with a nice smooth paste. Look.

0:52:380:52:42

See? Nice and smooth.

0:52:420:52:44

Pastry goes up.

0:52:440:52:46

As you can see, it's really decent to handle.

0:52:460:52:50

Pop it on your dish. Press that down.

0:52:500:52:53

And that's just what we need.

0:52:530:52:55

Right. Now, to this I'm just going to drizzle in some milk.

0:52:550:52:59

OK?

0:52:590:53:01

And then we add that cooking liquor.

0:53:050:53:07

While Si does that, I'm going to chop the three chicken breasts

0:53:070:53:11

and a 150-gram piece of thickly carved ham

0:53:110:53:14

into two-centimetre chunks.

0:53:140:53:16

I'm going to add two tablespoons of white wine to the roux.

0:53:180:53:22

Keep that moving. Just want to cook a little bit

0:53:220:53:25

of that white wine off.

0:53:250:53:28

Now, it's not finished yet, though,

0:53:280:53:30

because we want to make it even more unctuous,

0:53:300:53:32

and the way that we do that is, we take it off the heat...

0:53:320:53:36

Cream?

0:53:360:53:38

Should I?

0:53:380:53:40

I think so.

0:53:400:53:42

We're adding 150 millilitres of delicious double cream.

0:53:420:53:46

See the face you love light up with a pie.

0:53:460:53:50

THEY LAUGH That's brilliant!

0:53:500:53:52

It makes you very happy. Put it back on the heat.

0:53:520:53:55

Right. Er, Mr Myers, with your fine palate, sir,

0:53:550:53:59

would you mind just tasting that and seasoning it?

0:53:590:54:02

Ooh, how bland! Really good flavour from the chicken, though.

0:54:040:54:09

-Nice, eh?

-I'll use black pepper. Could use white.

0:54:090:54:13

It's a pie filling. We add lots of pepper.

0:54:130:54:16

And now we pour that into our bowl to cool.

0:54:160:54:20

Now, to avoid a skin forming on the top,

0:54:220:54:25

cover your sauce with cling film and leave to cool.

0:54:250:54:29

-Now, look. See this here? Look.

-Oh...

0:54:320:54:35

No skin on it. Top tip, that.

0:54:350:54:38

So, what we do, into that lovely sauce...

0:54:380:54:41

Add your leeks, garlic, chicken and ham to the sauce,

0:54:410:54:44

and give it a good stir. Now you're ready to fill the pie.

0:54:440:54:47

-Look at this.

-Slap it in!

0:54:490:54:52

-More the merrier. Bigger the better.

-There's pleasure in a pie.

0:54:520:54:56

There's passion in a pie.

0:54:560:54:58

Oodles of eggy wash, the pastry glue.

0:54:580:55:00

And...

0:55:000:55:01

-Oh, man!

-See? Even though it's a butter shortcrust,

0:55:030:55:08

you chill it, you can handle it.

0:55:080:55:11

Look at that! Amazing! Hold on, mate. I'll get you a knife.

0:55:110:55:14

-Use a knife to tidy the rim.

-And then crimp the pie edges

0:55:140:55:18

-with your fingers.

-It gives it that kind of Mrs Lovett look to it.

0:55:180:55:23

-It does.

-It's like a pie you get in a comic.

0:55:230:55:26

-Desperate Dan, Sweeney Todd, all them.

-Yeah.

0:55:260:55:30

-Look at that.

-So perfect!

0:55:300:55:33

-Could have come out the packet.

-It could.

0:55:330:55:36

-I love you.

-Thank you.

-Not you. The pie.

0:55:360:55:40

Brush your pie lid with egg wash, and pierce two holes in the top

0:55:400:55:42

-to let out the steam.

-It's "pie-fect".

0:55:420:55:46

THEY LAUGH

0:55:460:55:48

Look at that!

0:55:480:55:50

Now simply pop that into a preheated oven,

0:55:500:55:52

about 180 degrees Celsius if it's a fan oven,

0:55:520:55:55

for about 30 to 40 minutes, until the pastry's golden.

0:55:550:55:59

While that bakes, we've got time for a startling chicken fact.

0:55:590:56:03

Did you know that 20 percent of all the animal protein

0:56:030:56:07

consumed in the world is chicken?

0:56:070:56:09

Aye! That means that the chuck certainly is a popular bird.

0:56:090:56:14

I wonder if our chicken pie is ready yet!

0:56:140:56:17

-HE LAUGHS

-Yes! Oh, it's like Christmas!

0:56:170:56:21

Every day can be Christmas when you've got a pie.

0:56:220:56:25

-Look at that beauty!

-Look!

0:56:250:56:30

Now, this really is the best of British.

0:56:300:56:34

We've had them with our grannies. We've had them with our children.

0:56:340:56:37

Pies! It's the future!

0:56:370:56:41

-It seems such a shame to cut it, doesn't it?

-Cut it!

0:56:410:56:44

-Are you sure?

-Yes. Please.

0:56:440:56:47

-Look at that.

-A nice-sized wedge, Kingy?

0:56:470:56:51

Yeah, please.

0:56:510:56:53

Ahhhh!

0:56:530:56:54

Oh! Ready? One, two, three...

0:56:540:56:59

Now, this is my sort of pie. Look at the colour of it, with the leeks!

0:56:590:57:03

That's beautiful.

0:57:030:57:05

Oh!

0:57:070:57:09

It makes you giggle, though, cos it's so lovely!

0:57:090:57:12

The leeks are quite powerful, going through it.

0:57:120:57:16

The crust... Well, look at that. Mmm!

0:57:160:57:20

Now, this is a classic British pie. It's ours. We're proud of it.

0:57:200:57:24

We've made pies since the Middle Ages,

0:57:240:57:26

and we're very good at it. And do you know what?

0:57:260:57:30

-I think we've just got better.

-Mm-hm!

0:57:300:57:32

And you can always add mushrooms to this pie

0:57:360:57:39

and make it even more sumptuous.

0:57:390:57:41

There can be no greater testament to British ingenuity

0:57:520:57:55

than the pie and the pudding.

0:57:550:57:57

Each a delicious and filling meal in one tasty package.

0:57:570:58:00

-They've inspired passion...

-Eccentricity...

0:58:000:58:04

..and we know they will continue to do so for years to come.

0:58:040:58:08

And if you want to find out more...

0:58:090:58:11

Visit...

0:58:110:58:14

to discover some amazing facts

0:58:140:58:17

about the history of food.

0:58:170:58:20

And to find out how to cook up the recipes in today's show.

0:58:200:58:23

Subtitles by Red Bee Media Ltd

0:58:260:58:30

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