0:00:02 > 0:00:03I'm Mary Berry, and in this series
0:00:03 > 0:00:06I'm sharing with you my very favourite recipes.
0:00:06 > 0:00:10The sort of food I cook at home for my family and friends.
0:00:10 > 0:00:13I've made these recipes dozens of times,
0:00:13 > 0:00:15and I've tweaked them over the years
0:00:15 > 0:00:17to make them as good as they can be.
0:00:17 > 0:00:19I'll be giving you ideas for posh dinner parties,
0:00:19 > 0:00:23Sunday lunches, weekday suppers, evening buffets,
0:00:23 > 0:00:25cooking for a crowd,
0:00:25 > 0:00:27and even a summer party.
0:00:27 > 0:00:29But now it's afternoon tea.
0:00:31 > 0:00:35As occasions go, it's considered a bit old-fashioned,
0:00:35 > 0:00:37but I'd miss it terribly
0:00:37 > 0:00:40if I didn't have a proper afternoon tea once in a while.
0:00:40 > 0:00:45And for me, that means little scones served with jam and cream,
0:00:45 > 0:00:47an impressive centrepiece
0:00:47 > 0:00:51like my four-tiered whole lemon cake with cheesecake icing,
0:00:51 > 0:00:53and easy orange butterfly cakes,
0:00:53 > 0:00:55which I've taught my grand-daughters to make.
0:00:55 > 0:00:59But I'm starting with a tea-time favourite.
0:00:59 > 0:01:02A rich chocolate tray bake with an impressive feathered icing.
0:01:02 > 0:01:05Chocolate is a favourite with all ages,
0:01:05 > 0:01:07and this chocolate tray bake
0:01:07 > 0:01:11with a milk-chocolate topping and feathering too
0:01:11 > 0:01:13goes down really well with children and adults.
0:01:13 > 0:01:18Begin by stirring six to eight tablespoons of boiling water
0:01:18 > 0:01:20with 50g of cocoa powder,
0:01:20 > 0:01:22and mix to a smooth paste.
0:01:22 > 0:01:26Now, that is a beautiful paste, without any lumps in.
0:01:26 > 0:01:28Look at it.
0:01:28 > 0:01:32Now, add 175g of self-raising flour,
0:01:32 > 0:01:35275g of caster sugar,
0:01:35 > 0:01:38a teaspoonful of baking powder
0:01:38 > 0:01:40and 125ml of milk.
0:01:42 > 0:01:46Finish off with 100g of really soft butter, three eggs,
0:01:46 > 0:01:48and mix until smooth.
0:01:48 > 0:01:51I'm using the all-in-one method,
0:01:51 > 0:01:54combining all the ingredients at the same time.
0:01:54 > 0:01:56It's both quick and reliable.
0:01:59 > 0:02:01There we are.
0:02:01 > 0:02:03I've got a tray-bake tin.
0:02:03 > 0:02:06I've greased it and then lined it with non-stick paper.
0:02:06 > 0:02:09So, gently pour that in.
0:02:12 > 0:02:17The all-in-one method came, I think, in about 1966.
0:02:17 > 0:02:21I was working in London, doing a lot of testing of recipes
0:02:21 > 0:02:23for all different companies,
0:02:23 > 0:02:26and I couldn't really believe that you could put
0:02:26 > 0:02:28everything in the bowl together.
0:02:28 > 0:02:31It was a revelation, and gave very good results.
0:02:31 > 0:02:35Once the mixture is in, place the tray in the oven
0:02:35 > 0:02:39at 160 fan and leave to bake for 30 to 35 minutes.
0:02:46 > 0:02:48Now, that looks about right,
0:02:48 > 0:02:51and it's just shrinking away from the sides.
0:02:51 > 0:02:53Now, if you turn it out straight onto the rack,
0:02:53 > 0:02:55you'll get rack marks all across the top,
0:02:55 > 0:02:57and that would show through the icing,
0:02:57 > 0:03:00so if you put a tea towel on the top
0:03:00 > 0:03:02and then put the rack on top,
0:03:02 > 0:03:05turn it the right way up...
0:03:09 > 0:03:11Very gently. That's it.
0:03:11 > 0:03:15And then flick that tin off,
0:03:15 > 0:03:17and, you see, I lined the tin,
0:03:17 > 0:03:19and that was important, and as it's non-stick paper,
0:03:19 > 0:03:22it should come across in one fell swoop.
0:03:24 > 0:03:25The next step is the chocolate ganache.
0:03:27 > 0:03:30I have difficulty keeping chocolate in our house.
0:03:30 > 0:03:32Everybody seems to find where I put it.
0:03:32 > 0:03:34But I have a secret hiding place,
0:03:34 > 0:03:37and that's in the drawer with my tights - nobody would go in there.
0:03:37 > 0:03:40And I've got exactly what I wanted,
0:03:40 > 0:03:43and there are no pieces out of it either.
0:03:43 > 0:03:46Gently heat 100ml of double cream
0:03:46 > 0:03:51and stir in 200g of milk chocolate until it's completely melted.
0:03:51 > 0:03:55Leave to cool so it thickens and won't run off the cake.
0:03:55 > 0:03:59For the decoration, melt 100g of white chocolate in a bowl
0:03:59 > 0:04:02over a pan of hot water.
0:04:02 > 0:04:03The bowl and the water mustn't touch,
0:04:03 > 0:04:07or the chocolate will get too hot and separate.
0:04:07 > 0:04:12Before spreading the ganache, apply a layer of warm soaked apricot jam.
0:04:12 > 0:04:17Chocolate goes really well with a little bit of apricot.
0:04:17 > 0:04:20In the French patisseries, you always notice such a lot of them
0:04:20 > 0:04:25have a thin layer of apricot jam underneath the icings
0:04:25 > 0:04:29and next to the cake, and it stops the crumb mixing with the icing.
0:04:29 > 0:04:33For the feathering to work, the ganache must still be warm,
0:04:33 > 0:04:36so before you start, fill a piping bag with white chocolate,
0:04:36 > 0:04:39making sure you're happy with the width of the stripe.
0:04:40 > 0:04:43Then, pour the ganache into the centre of the cake,
0:04:43 > 0:04:46spreading evenly towards the edges.
0:04:48 > 0:04:52Now, pipe the white chocolate as straight and evenly as you can.
0:04:54 > 0:04:55And before it sets,
0:04:55 > 0:04:59drag a cocktail stick back and forth over the ganache.
0:05:05 > 0:05:06There we are.
0:05:06 > 0:05:09Feather icing is quite a good trick,
0:05:09 > 0:05:12and I think it looks as though you've taken lots of trouble.
0:05:16 > 0:05:20An afternoon tea with scones, jam and cream takes me back
0:05:20 > 0:05:23to family holidays in Devon when our children were little.
0:05:23 > 0:05:26I'd bake a batch after a day on the beach
0:05:26 > 0:05:29and we would have a West Country cream tea together.
0:05:32 > 0:05:35I've been making scones for as long as I can remember.
0:05:35 > 0:05:38Big ones, small ones, sweet ones, savoury ones.
0:05:38 > 0:05:40But when it comes to tea in the afternoon,
0:05:40 > 0:05:42I think they should be small,
0:05:42 > 0:05:45so there is room for all the other goodies.
0:05:45 > 0:05:49So, I need 250g of self-raising flour.
0:05:49 > 0:05:53And it's the one occasion when you do need extra lift.
0:05:53 > 0:05:57So, I'm going to add a rounded teaspoon of baking powder.
0:05:59 > 0:06:01Butter.
0:06:01 > 0:06:04Give that a bit of a chop to begin with.
0:06:04 > 0:06:08So, in with the fingers and just rub it in.
0:06:09 > 0:06:12Once it's turned to a fine, crumbly mixture,
0:06:12 > 0:06:14add 25g of caster sugar.
0:06:14 > 0:06:19Then, in a separate jug, mix 100ml of milk with a lightly beaten egg.
0:06:20 > 0:06:23And I like a really wet scone dough.
0:06:23 > 0:06:26I'm going to pour that in
0:06:26 > 0:06:29and leave a little in the bottom there for glazing the tops.
0:06:29 > 0:06:34Stir the mixture gently until it's all combined, but don't overwork it.
0:06:34 > 0:06:37Now, I'm not handling it and endlessly kneading it
0:06:37 > 0:06:38as you would bread.
0:06:38 > 0:06:42I'm just handling it enough to hold it together,
0:06:42 > 0:06:45and you don't really need a rolling pin.
0:06:45 > 0:06:51Flatten the mixture into a rough circle shape about 2cm thick.
0:06:51 > 0:06:54Go too thin and your scones won't rise well.
0:06:54 > 0:06:59This tin I've had for... It must be 55 years.
0:06:59 > 0:07:02When you were at college, you had to have a set of cutters,
0:07:02 > 0:07:05and these cutters are pretty precious to me,
0:07:05 > 0:07:10because I haven't lost one. Can you imagine that over 55 years?
0:07:10 > 0:07:14With this size cutter, you should get around 16 scones.
0:07:14 > 0:07:18When you're done, place them on a greased tray.
0:07:18 > 0:07:20Even if you're on holiday,
0:07:20 > 0:07:24you've usually got these sort of basic ingredients,
0:07:24 > 0:07:26and everybody seems to enjoy them
0:07:26 > 0:07:29and are surprised that they can be done so quickly.
0:07:29 > 0:07:33Then these bits that are left you can just roll into a ball.
0:07:33 > 0:07:35Now they need a glaze,
0:07:35 > 0:07:39and, remember, I kept back some of that beaten egg and milk.
0:07:39 > 0:07:41You should really not drip it all down the sides,
0:07:41 > 0:07:43because it stops them rising.
0:07:43 > 0:07:47So, I'm just going to aim to put it straight across the top, like that.
0:07:47 > 0:07:51Now, place the scones in the oven at 200 degrees fan
0:07:51 > 0:07:53for about eight to ten minutes.
0:07:53 > 0:07:56In no time at all, they'll rise beautifully
0:07:56 > 0:07:58and turn a light golden brown.
0:07:58 > 0:08:02Then pop them on a wire rack to cool.
0:08:04 > 0:08:07In my view, there is only one way to serve scones,
0:08:07 > 0:08:11and that's with clotted cream and home-made strawberry jam.
0:08:11 > 0:08:15If you are in Devon, you have the cream underneath.
0:08:15 > 0:08:18If you are in Cornwall, you have the cream on top.
0:08:18 > 0:08:20I don't want to quarrel with either,
0:08:20 > 0:08:23because that's where we've spent a lot of holidays,
0:08:23 > 0:08:25so I'm going to do one of each.
0:08:25 > 0:08:27But I think that's about the right size to eat.
0:08:27 > 0:08:30You know, a couple of those and you'll still have room
0:08:30 > 0:08:32for some cake or sandwiches.
0:08:32 > 0:08:34I'm getting decidedly sticky,
0:08:34 > 0:08:35so it's a lot of finger licking.
0:08:35 > 0:08:38And, of course, the cook's perk.
0:08:38 > 0:08:41That was the scrunched-up last bit that I hadn't cut out.
0:08:42 > 0:08:45Lovely cream, and some jam on top.
0:08:47 > 0:08:48And because they are so tiny,
0:08:48 > 0:08:51you could put them all in in one go,
0:08:51 > 0:08:53and that's exactly what I'm going to do.
0:08:53 > 0:08:54Mmm.
0:08:56 > 0:09:01Do you know, memories of holidays in Devon and Cornwall -
0:09:01 > 0:09:02so good.
0:09:04 > 0:09:07Scones this good deserve a decent jam,
0:09:07 > 0:09:10and my preference is for home-made strawberry.
0:09:10 > 0:09:11If they are in season
0:09:11 > 0:09:14and you can buy the fruit from a pick-your-own farm -
0:09:14 > 0:09:16or, better still, grown your own -
0:09:16 > 0:09:20then it's a fraction of the cost of a jar from the supermarket,
0:09:20 > 0:09:22and easier to make than you think.
0:09:22 > 0:09:25There's nothing quite like home-made jam.
0:09:25 > 0:09:28I'm starting off with a kilo of strawberries.
0:09:28 > 0:09:29Now, these are quite big ones,
0:09:29 > 0:09:32and I'm going to have to cut some of them in half.
0:09:32 > 0:09:36You don't want that size on perhaps a small scone,
0:09:36 > 0:09:38because you wouldn't get it on there,
0:09:38 > 0:09:40and you don't want the strawberries too ripe,
0:09:40 > 0:09:42because you won't get a good set.
0:09:42 > 0:09:44It's best to have them slightly underripe.
0:09:45 > 0:09:48Put the strawberries into a large pan.
0:09:48 > 0:09:52Add the juice of one lemon and set to a low heat.
0:09:52 > 0:09:55Once the fruit has broken down a little,
0:09:55 > 0:09:57pour in one kilo of jam sugar,
0:09:57 > 0:10:01which has added pectin to help the jam set.
0:10:01 > 0:10:04When I was a little girl, there wasn't such a thing as jam sugar,
0:10:04 > 0:10:09and Mum used to have difficulty in getting the jam to set.
0:10:09 > 0:10:11I know that she used to put other fruits
0:10:11 > 0:10:13with a high pectin content,
0:10:13 > 0:10:18like apple or some gooseberries, or even redcurrants.
0:10:18 > 0:10:22It wasn't such a good flavour, but you were guaranteed a good set.
0:10:22 > 0:10:27Stir the fruit continuously until all the sugar has dissolved.
0:10:27 > 0:10:28Then, turn up the heat
0:10:28 > 0:10:31and let it boil rapidly for five to six minutes.
0:10:32 > 0:10:35To see if the jam is ready to set,
0:10:35 > 0:10:38place a small dollop on a cold plate and put it into the fridge.
0:10:38 > 0:10:42After two minutes, it's ready for the ripple test.
0:10:42 > 0:10:45So, the ripple test. Just push that.
0:10:45 > 0:10:47Can you see that?
0:10:47 > 0:10:48It's beginning to ripple.
0:10:48 > 0:10:52That tells me it's ready to go off the heat.
0:10:52 > 0:10:54Give it a stir first,
0:10:54 > 0:10:56right away from the heat,
0:10:56 > 0:10:58and leave that for ten minutes, at least,
0:10:58 > 0:11:00until when you stir it,
0:11:00 > 0:11:03you see that the fruit is evenly suspended.
0:11:03 > 0:11:05If you put it in the pot too soon,
0:11:05 > 0:11:06the fruit will rise to the top,
0:11:06 > 0:11:09and you'll get strawberry jelly at the bottom.
0:11:09 > 0:11:11Very nice for the first person who opens the pot,
0:11:11 > 0:11:14but the poor people at the end will just get a jelly.
0:11:14 > 0:11:17In sterilised jars, this jam will keep for a year,
0:11:17 > 0:11:20but in our house, it never lasts that long.
0:11:20 > 0:11:22It's so good on toast.
0:11:22 > 0:11:26A Victoria sandwich filled with a thick layer of strawberry jam,
0:11:26 > 0:11:28and the bonus of cream.
0:11:28 > 0:11:29Could life be better?
0:11:29 > 0:11:31I used to bake scones and cakes
0:11:31 > 0:11:35for afternoon tea with my daughter Annabel.
0:11:35 > 0:11:38Now I'm doing the same with my grand-daughters.
0:11:38 > 0:11:41They enjoy making these orange butterfly cakes
0:11:41 > 0:11:43as much as they love eating them.
0:11:43 > 0:11:46Abby and Grace are here today to help me.
0:11:46 > 0:11:50I wonder how much they've remembered since the last time we made them.
0:11:50 > 0:11:53So, we need 100g of baking spread.
0:11:53 > 0:11:55That's it.
0:11:55 > 0:11:56Caster sugar.
0:11:56 > 0:11:59It's a simple all-in-one recipe that uses equal amounts
0:11:59 > 0:12:02of baking spread, sugar and self-raising flour.
0:12:02 > 0:12:05So, we have a little bit of baking powder and...
0:12:05 > 0:12:08A level teaspoon. Make it level.
0:12:08 > 0:12:11Now, level. You can put your finger on it.
0:12:11 > 0:12:12That's it.
0:12:12 > 0:12:14If you add more baking powder,
0:12:14 > 0:12:16it will rise up in the oven
0:12:16 > 0:12:18and fall down again, so never add too much.
0:12:18 > 0:12:19That's it.
0:12:19 > 0:12:22So, what's missing out of that, then?
0:12:22 > 0:12:23Orange?
0:12:23 > 0:12:26That's right. Can you find an orange over there?
0:12:26 > 0:12:30I think you'll find it easier to actually grate it on the table.
0:12:30 > 0:12:33Get as much as you can, and turning it all the time.
0:12:33 > 0:12:36It grates much more easily than our one at home.
0:12:36 > 0:12:38- Does it? What happens to yours at home?- We have to go...
0:12:38 > 0:12:40- It's got a bit blunt, has it?- Yeah.
0:12:42 > 0:12:44I think you've done pretty well with that.
0:12:44 > 0:12:46Got the maximum out of it.
0:12:47 > 0:12:50When I was doing this with your young cousins,
0:12:50 > 0:12:51I had to put a plate underneath,
0:12:51 > 0:12:54because they dropped most of it on the table.
0:12:55 > 0:12:56So, we're going to mix that.
0:12:56 > 0:12:58That's Granny's mixer,
0:12:58 > 0:13:01and I've had it for more years than I've had you,
0:13:01 > 0:13:04and it does make an awful lot of noise, but it still works.
0:13:13 > 0:13:15Can you just turn that off a second?
0:13:15 > 0:13:17So, how about Gracie coming and having a go?
0:13:17 > 0:13:20- Keep it straight and upright, otherwise it'll go on Granny.- OK.
0:13:26 > 0:13:28- Do you think that's done?- Yeah.
0:13:28 > 0:13:31And after all these years, it still works.
0:13:31 > 0:13:33Once the cake mix is ready,
0:13:33 > 0:13:36spoon it into individual cake cases a bit at a time,
0:13:36 > 0:13:38making them as even as possible.
0:13:38 > 0:13:41Are you doing one or two scoops, Grace?
0:13:41 > 0:13:44I did do two and then I saw you doing one, so I did two.
0:13:44 > 0:13:45Or one.
0:13:49 > 0:13:51That's it.
0:13:51 > 0:13:52So, what does it taste like?
0:13:54 > 0:13:55Delicious.
0:13:56 > 0:14:00Next, put the cakes in the oven at 140 fan
0:14:00 > 0:14:02and bake for 15 to 20 minutes.
0:14:05 > 0:14:07They smell good.
0:14:07 > 0:14:10You know, you've got those just right.
0:14:10 > 0:14:12They are all beautifully evenly baked.
0:14:13 > 0:14:18For the butter icing, sift 100g of icing sugar
0:14:18 > 0:14:21and beat it into 50g of softened butter.
0:14:27 > 0:14:32So, these are cool now, so you're going to have to take the tops off.
0:14:32 > 0:14:34You've done this several times before,
0:14:34 > 0:14:37but what are the important things to do with this?
0:14:37 > 0:14:39You have to cut them in half to make the wings
0:14:39 > 0:14:41and put them the right way round.
0:14:41 > 0:14:43That's it. These are the wings of the butterflies
0:14:43 > 0:14:47that will transform them from cupcakes to butterfly cakes.
0:14:47 > 0:14:51Once all the cakes are cut, it's time for my secret filling.
0:14:51 > 0:14:52Here you are. Off you go.
0:14:52 > 0:14:55- Thank you.- A dollop of orange curd.
0:14:58 > 0:15:03Sometimes they can be a little bit dry underneath, so a little spoon
0:15:03 > 0:15:07of orange curd for orange butterfly cakes makes them quite different.
0:15:09 > 0:15:12Cover the cakes with a generous swirl of icing.
0:15:12 > 0:15:14Place butterfly wings on top
0:15:14 > 0:15:17and finish with a dusting of icing sugar.
0:15:17 > 0:15:20Are you going to have a go first, Abby? I'll take those knives away.
0:15:20 > 0:15:24The rule in my house is, if you've made it, you get first try.
0:15:26 > 0:15:28So, what's the verdict?
0:15:28 > 0:15:31- Mmm!- You can definitely taste the orange in there.
0:15:31 > 0:15:33And they are crisp on the top.
0:15:33 > 0:15:36I think well done. I think they are near perfection.
0:15:42 > 0:15:44The whole tradition of afternoon tea
0:15:44 > 0:15:48grew up around the drink that we've imported since the 17th century.
0:15:48 > 0:15:53But 13 years ago, someone actually started growing tea in Britain.
0:15:53 > 0:15:55Cornwall, to be precise.
0:15:55 > 0:15:58Today I have come to meet Jonathan Jones,
0:15:58 > 0:16:02managing director of Britain's only tea plantation.
0:16:02 > 0:16:06Who would have thought it? Growing tea in Cornwall.
0:16:06 > 0:16:09You see, I just imagine it on the slopes in India, you know,
0:16:09 > 0:16:14and ladies bending down and picking it, and here it is in Cornwall.
0:16:14 > 0:16:16It's the first truly English tea,
0:16:16 > 0:16:18and in this part of mid-Cornwall,
0:16:18 > 0:16:22we get very moderated winter temperatures, it's very humid.
0:16:22 > 0:16:25It rains a lot, but it's also beautifully sunny,
0:16:25 > 0:16:28and the soil is acid,
0:16:28 > 0:16:31and it's the combination of all of those things that come together
0:16:31 > 0:16:33and give you a true microclimate which is just like Darjeeling.
0:16:33 > 0:16:37- Is it?- Yes.- So, what is a tea plant?
0:16:37 > 0:16:39Well, it's a camellia, actually.
0:16:39 > 0:16:42Loads of people have camellias at home as their big ornamental flowers
0:16:42 > 0:16:45and don't realise that they've got a close relative
0:16:45 > 0:16:47of the tea bush at home.
0:16:47 > 0:16:49We've been importing the dried leaf from this bush
0:16:49 > 0:16:53for over four centuries, but the British took it to India.
0:16:53 > 0:16:54Really?
0:16:54 > 0:16:58Yes, the Brits took it as an industry in the 1920s,
0:16:58 > 0:17:00and now India is a huge producer of tea,
0:17:00 > 0:17:01employing over a million people.
0:17:01 > 0:17:04So, how much tea would you get from one bush?
0:17:04 > 0:17:07Over the course of its life, you get millions of cups of tea,
0:17:07 > 0:17:10because these could produce for hundreds of years,
0:17:10 > 0:17:11because every few weeks
0:17:11 > 0:17:14you cut the top two leaves in the bud, and that is tea.
0:17:20 > 0:17:23So, Mary, tea drinking. This is the favourite bit, isn't it?
0:17:23 > 0:17:26Plucking tea in the tea garden is always fun,
0:17:26 > 0:17:28but then you have to go through a process of drying.
0:17:28 > 0:17:30But, you know, in weather like this,
0:17:30 > 0:17:32it could take less than 36 hours and you end up
0:17:32 > 0:17:35with a really gorgeous dried camellia leaf
0:17:35 > 0:17:37that we all know as tea.
0:17:37 > 0:17:40It smells very aromatic, and it looks just like the tea I know.
0:17:40 > 0:17:42Would you like to try some?
0:17:42 > 0:17:43I certainly would.
0:17:43 > 0:17:44This has been brewing.
0:17:44 > 0:17:46Ah, now, what about milk?
0:17:46 > 0:17:48Good question.
0:17:48 > 0:17:50Good china can cope with tea first,
0:17:50 > 0:17:52and it has become the norm, I think,
0:17:52 > 0:17:55for most people to have their tea first, and if they like milk,
0:17:55 > 0:17:57you can see how much you need by adding it second.
0:17:57 > 0:18:01Of course, in the old days, I believe that you put very hot tea
0:18:01 > 0:18:04in lovely thin china, and it would crack.
0:18:04 > 0:18:06- That's true.- This is toughened.
0:18:06 > 0:18:10I'm just going to put a splash in mine, because it is quite dark.
0:18:10 > 0:18:12How long should you brew tea for?
0:18:12 > 0:18:14In this country, we tend to drink a lot of tea.
0:18:14 > 0:18:16We're not very patient.
0:18:16 > 0:18:19In offices and aeroplanes, you've got to have your cup of tea right now,
0:18:19 > 0:18:23so the tea is now blended more for that sort of tea drinker,
0:18:23 > 0:18:26so it tends to be quite quick to draw, as they say,
0:18:26 > 0:18:28so the colour comes out very quickly.
0:18:28 > 0:18:29But we should wait longer.
0:18:29 > 0:18:32And if you are home and you've got more time,
0:18:32 > 0:18:34loose tea in a teapot,
0:18:34 > 0:18:35five minutes. What's that?
0:18:40 > 0:18:42That's a very fine cup of tea.
0:18:45 > 0:18:48Like most people, I don't want a last-minute rush
0:18:48 > 0:18:50when guests are coming round for afternoon tea.
0:18:50 > 0:18:55So, I've learnt every trick in the book for preparing food ahead.
0:18:55 > 0:18:58I even make the sandwiches the day before.
0:18:58 > 0:19:00Believe it or not, they don't go soggy,
0:19:00 > 0:19:02and taste as fresh as if I'd just made them.
0:19:04 > 0:19:06When I'm doing a smart tea for lots of friends,
0:19:06 > 0:19:09I always think it's nice to start with a sandwich,
0:19:09 > 0:19:12and it's such a help if you can make them ahead.
0:19:12 > 0:19:15It might sound odd to be able to do the sandwiches the day before,
0:19:15 > 0:19:18but it really works if you choose the right fillings.
0:19:18 > 0:19:23The ones that are very good are ham, pastrami.
0:19:23 > 0:19:27I put it with cream cheese and just a little bit of rocket.
0:19:27 > 0:19:29Be generous with the cream cheese.
0:19:29 > 0:19:32Egg and cress goes well.
0:19:32 > 0:19:34Tuna in mayonnaise, that goes well,
0:19:34 > 0:19:37but keep the fish and meat separately,
0:19:37 > 0:19:40because the flavours would not be good together.
0:19:40 > 0:19:44Fillings that you can't do the day before
0:19:44 > 0:19:48are tomato... Cucumber is far too wet as well,
0:19:48 > 0:19:51so choose fairly sort of dry fillings.
0:19:51 > 0:19:56And, of course, you must start off with really fresh bread.
0:19:56 > 0:19:58Now, I've cut the crusts off.
0:19:58 > 0:20:02Then I pack them on a tray, really, really close together
0:20:02 > 0:20:05so that they all keep each other moist.
0:20:05 > 0:20:07Do you know, I remember telling my mother about this idea
0:20:07 > 0:20:09and she said, "Oh, I don't believe you."
0:20:09 > 0:20:13And then she began doing things like ham and smoked salmon sandwiches
0:20:13 > 0:20:15ahead and she said, "You know, it does really work."
0:20:15 > 0:20:19The secret to all this is very simple.
0:20:19 > 0:20:23A slightly dampened cloth or kitchen paper.
0:20:23 > 0:20:29And just crunch it up and make sure that it's damp but not wet.
0:20:29 > 0:20:32Then put it directly on top of the sandwiches
0:20:32 > 0:20:35and tuck it in all the way round.
0:20:35 > 0:20:38Now, if you put that in the fridge without a cover,
0:20:38 > 0:20:39it would dry out overnight.
0:20:39 > 0:20:42So, you need some clingfilm over the top,
0:20:42 > 0:20:46and then tuck that in all the way round.
0:20:46 > 0:20:49So, there we are, all the sandwiches made a day ahead,
0:20:49 > 0:20:50and they will be just as good
0:20:50 > 0:20:52when they come out of the fridge as when they go in.
0:21:00 > 0:21:05Fruit and spice is normally associated with rich, dense cakes.
0:21:05 > 0:21:07But this loaf cake with apple and cinnamon
0:21:07 > 0:21:10offers a much lighter way to spice up tea-time.
0:21:12 > 0:21:16I'm actually going to make two, one for now and one for the freezer.
0:21:16 > 0:21:18Start off with the flour.
0:21:18 > 0:21:23200g of self-raising flour,
0:21:23 > 0:21:2575g of butter.
0:21:25 > 0:21:29I find that it helps to have it a bit soft,
0:21:29 > 0:21:33and then a light rubbing in, and that gets the air in it.
0:21:34 > 0:21:38When the butter has combined with the flour to a breadcrumb texture,
0:21:38 > 0:21:41add 100g of light muscovado sugar
0:21:41 > 0:21:45and a teaspoonful of ground cinnamon.
0:21:45 > 0:21:48Cinnamon and apple go really well together,
0:21:48 > 0:21:50and they use it an awful lot in Europe -
0:21:50 > 0:21:52think of apple strudel.
0:21:54 > 0:21:57Lightly combine the sugar and spice. Then prepare the apples.
0:21:57 > 0:22:03I'm using three Braeburns, which must be cored and peeled.
0:22:03 > 0:22:05If I was using our old favourite,
0:22:05 > 0:22:09Bramleys, they would go into mush in the cake.
0:22:09 > 0:22:13Eating apples, sometimes known as dessert apples, hold their shape,
0:22:13 > 0:22:15and I want to keep the texture.
0:22:15 > 0:22:18Right, we have three apples prepared,
0:22:18 > 0:22:20I'm going to keep half
0:22:20 > 0:22:22to go on top of my loaf tin, so I'll pop that down there.
0:22:24 > 0:22:27When I was a child, we had a lot of apples in the garden,
0:22:27 > 0:22:29and when it came to picking time,
0:22:29 > 0:22:30we had to go up the tree
0:22:30 > 0:22:33and have a basket and not let them fall.
0:22:33 > 0:22:37I've always liked climbing trees, so I must say I really enjoyed it.
0:22:39 > 0:22:40With the apples chopped,
0:22:40 > 0:22:42lightly whisk three eggs.
0:22:42 > 0:22:46Then add both to the mixture and stir it all in.
0:22:47 > 0:22:50So, it's quite a soft mixture,
0:22:50 > 0:22:54and there is a lovely spicy smell coming up from it, too.
0:22:54 > 0:22:59Spoon the mixture into two greased and lined 1lb loaf tins.
0:22:59 > 0:23:05I find that two smaller cakes bake more reliably than one big one.
0:23:05 > 0:23:08It also means I've got one for now and another for the freezer.
0:23:10 > 0:23:13To decorate the cakes, cut the remaining half-apple
0:23:13 > 0:23:15into thin slices and place on top.
0:23:18 > 0:23:21And then, to give it a nice crunch,
0:23:21 > 0:23:24I'm going to add a little bit of Demerara sugar,
0:23:24 > 0:23:28and I'm just going to sprinkle that... I suppose I'm using about
0:23:28 > 0:23:31two tablespoons over the top of the apple,
0:23:31 > 0:23:33and it will sort of melt
0:23:33 > 0:23:35and become a lovely crunchy topping,
0:23:35 > 0:23:38and a good, even, brown colour all over.
0:23:39 > 0:23:44Now they're ready for baking, so it's into the oven at 140 fan,
0:23:44 > 0:23:46for about 30 to 35 minutes.
0:23:48 > 0:23:51Once the cakes have cooked, turn them out
0:23:51 > 0:23:54and spread with apricot jam.
0:23:54 > 0:23:57It will melt to leave you with a lovely sticky glaze.
0:23:59 > 0:24:00So, there you go.
0:24:00 > 0:24:03Wonderful cinnamon and apple cakes.
0:24:03 > 0:24:05This is the perfect choice for the adults.
0:24:05 > 0:24:07I think they'll be thrilled with it.
0:24:09 > 0:24:13A celebration tea party calls for a big cake,
0:24:13 > 0:24:17and this four-tiered lemon cake uses two lemons, skin and all,
0:24:17 > 0:24:22and more in the icing, so it's full of zesty flavour.
0:24:22 > 0:24:25These two lemons I have simmered very gently
0:24:25 > 0:24:27until they are all squidgy and soft,
0:24:27 > 0:24:29and that will take about half an hour.
0:24:29 > 0:24:31I'll cut those in half...
0:24:33 > 0:24:36..and make sure the juice doesn't spurt all over me.
0:24:36 > 0:24:39Remove the pips, then place the lemons in a processor,
0:24:39 > 0:24:42but don't chop it too finely.
0:24:42 > 0:24:45The small chunks of lemon will give you a nice texture
0:24:45 > 0:24:46when you bite into the cake.
0:24:46 > 0:24:48Now, make the cake mixture,
0:24:48 > 0:24:51using 270g of butter,
0:24:51 > 0:24:54self-raising flour and caster sugar,
0:24:54 > 0:24:58along with four eggs and two level teaspoons of baking powder.
0:24:58 > 0:25:02Then add half the lemon, and blend briefly.
0:25:02 > 0:25:04I'm going to put that into two cake tins,
0:25:04 > 0:25:07and they want to be eight-inch sandwich tins,
0:25:07 > 0:25:09and they are quite deep.
0:25:10 > 0:25:13I think of all the flavourings that there are,
0:25:13 > 0:25:15lemons must be my most favourite.
0:25:15 > 0:25:17I think I'm known for lemon drizzle cake,
0:25:17 > 0:25:21but I think it's a lovely idea to use the whole lemon.
0:25:21 > 0:25:22Level out the mixture,
0:25:22 > 0:25:26then place the tins on the same shelf in the oven
0:25:26 > 0:25:30and bake for around 30 minutes at 160 fan.
0:25:30 > 0:25:35Whilst the cakes are cooking, whizz up 175g of icing sugar
0:25:35 > 0:25:36with 50g of butter.
0:25:36 > 0:25:40Add 250g of full-fat mascarpone
0:25:40 > 0:25:42and blitz again.
0:25:42 > 0:25:46Then, finally, mix in the remaining lemon pulp.
0:25:46 > 0:25:49Once the cakes have cooked and cooled completely,
0:25:49 > 0:25:50you can start to cut them up.
0:25:52 > 0:25:55Get down level with it so you can really see what you're up to.
0:25:55 > 0:26:00And hold the knife absolutely flat and cut straight through.
0:26:00 > 0:26:03It helps to have the cake really, really cold.
0:26:04 > 0:26:06Take your time, don't be rushed,
0:26:06 > 0:26:09and if any of the members of the family want to watch you,
0:26:09 > 0:26:12tell them to go, because it's easier to do it without their advice.
0:26:12 > 0:26:17When both cakes have been halved, start to spread on the icing.
0:26:17 > 0:26:18So, that's about a third.
0:26:20 > 0:26:22It's good to make this a bit ahead,
0:26:22 > 0:26:25because the lemon will sink into the cake.
0:26:26 > 0:26:31Now, I'm going to put the piece that came off gently over the top.
0:26:31 > 0:26:35Then we put another third on top.
0:26:35 > 0:26:37I really don't think it's a good idea
0:26:37 > 0:26:41to make a cake any taller than four layers. That's plenty.
0:26:43 > 0:26:45It's lovely to see those chunky bits of lemon
0:26:45 > 0:26:48in amongst this lovely creamy mixture.
0:26:49 > 0:26:52And to crown the whole cake,
0:26:52 > 0:26:56I'm going to do some lemon icing on the top.
0:26:56 > 0:27:00Slowly mix in two tablespoons of lemon juice
0:27:00 > 0:27:03to 175g of fondant icing sugar.
0:27:03 > 0:27:06Fondant icing sugar is a fairly new product,
0:27:06 > 0:27:10and it has an excellent shine to it.
0:27:10 > 0:27:11I'm going to put the whole lot on.
0:27:11 > 0:27:14Right in the middle there, and then be patient
0:27:14 > 0:27:17and just gently edge that over,
0:27:17 > 0:27:20and I don't mind a bit
0:27:20 > 0:27:22if it trickles down.
0:27:22 > 0:27:26In fact, I'll just encourage little drizzly bits to fall down,
0:27:26 > 0:27:30because I think it looks as though you've made it at home.
0:27:32 > 0:27:34And so, to finish my cake,
0:27:34 > 0:27:38in this jar I've got some lemon zest,
0:27:38 > 0:27:41and what you do is put it in a pan with just a little water,
0:27:41 > 0:27:43a sprinkling of caster sugar
0:27:43 > 0:27:45and cook it for just about two or three minutes.
0:27:45 > 0:27:50And then I just leave it to dry out in an oven,
0:27:50 > 0:27:52temperature about 110, for about half an hour.
0:27:52 > 0:27:58I just keep it for decorating a lemon cold souffle or a mousse,
0:27:58 > 0:28:00or when a cake needs a lift, like this one.
0:28:02 > 0:28:04There we are.
0:28:04 > 0:28:05So, there you have it.
0:28:05 > 0:28:09My favourite signature collection to serve for afternoon tea.
0:28:09 > 0:28:12All of them simple recipes that anyone could make
0:28:12 > 0:28:13and everyone will enjoy,
0:28:13 > 0:28:16and I hope that my recipes will inspire you
0:28:16 > 0:28:21to invite your friends and family round next weekend.
0:28:21 > 0:28:24Next time, I'm cooking for a dinner party.
0:28:24 > 0:28:27Two easy canapes to get the party going,
0:28:27 > 0:28:30a spectacular salmon starter
0:28:30 > 0:28:31and a luxurious chocolate tart.
0:28:31 > 0:28:34Recipes to impress your friends.