0:00:02 > 0:00:07'I'm Mary Berry and in this series I'll be celebrating the very best
0:00:07 > 0:00:09'of my everyday cooking.'
0:00:11 > 0:00:16Day-to-day cooking needn't be mundane - even the simplest recipes
0:00:16 > 0:00:18can be a joy.
0:00:18 > 0:00:22I want to show you easy ways to transform dishes
0:00:22 > 0:00:24into something really special.
0:00:26 > 0:00:29From my fabulous crowd-pleasers...
0:00:29 > 0:00:31How about sorbet?
0:00:31 > 0:00:33I think we've got enough for everyone.
0:00:33 > 0:00:37..to old favourites that stir fond memories...
0:00:37 > 0:00:39- Welcome home, Mary. - I'm here to stay.
0:00:41 > 0:00:44..and my hearty wholesome delights.
0:00:44 > 0:00:46Wow.
0:00:46 > 0:00:47Look at that.
0:00:48 > 0:00:51In this programme - how to turn the everyday
0:00:51 > 0:00:54into something truly indulgent.
0:00:54 > 0:00:56Top-end pie, we'll call it.
0:01:05 > 0:01:08We all have times when we want to spoil ourselves.
0:01:08 > 0:01:10Come on, my man. Let's get going.
0:01:10 > 0:01:12- Brake off.- Brake's off.
0:01:20 > 0:01:25I love the food I cook and I try to keep it deliciously healthy,
0:01:25 > 0:01:29but sometimes I'm in the mood to add a little bit of naughtiness
0:01:29 > 0:01:31to the mix.
0:01:31 > 0:01:35We all deserve a little indulgence from time to time.
0:01:37 > 0:01:41So with this programme I'll be showing you my go-to recipes
0:01:41 > 0:01:45for days when salad just won't do.
0:01:45 > 0:01:49A pasta dish with more than a hint of indulgence,
0:01:49 > 0:01:53my crusty pie oozing with delight,
0:01:53 > 0:01:56a steak recipe that's our guilty pleasure.
0:01:57 > 0:02:02And a wickedly comforting dessert, but first,
0:02:02 > 0:02:06my delectable fishcakes with a melting surprise in the middle.
0:02:09 > 0:02:13This is a recipe I think you'll love and you'll come back and do
0:02:13 > 0:02:15again and again. It does take time -
0:02:15 > 0:02:19a little bit more than the normal fishcake, but, gosh, it's worth it.
0:02:19 > 0:02:22Start off with a nice fillet of smoked haddock.
0:02:24 > 0:02:29Over like that and just pinch it and imagine it's a Cornish pasty.
0:02:32 > 0:02:37In that goes at 180 and it will take about 15 minutes or so.
0:02:40 > 0:02:43While that cooks, I'll show you what sets these apart.
0:02:43 > 0:02:47Now, this is where these fishcakes are different, because I'm going to
0:02:47 > 0:02:50do a runny sauce filling in the middle.
0:02:51 > 0:02:53The base of this rich sauce is a roux.
0:02:55 > 0:02:58Remember, equal quantities of butter and flour.
0:02:58 > 0:03:01My top tip here is what you do with the milk.
0:03:03 > 0:03:07I find adding hot milk means that you get a much smoother sauce -
0:03:07 > 0:03:08so little by little.
0:03:16 > 0:03:19And that's just the consistency I want.
0:03:19 > 0:03:20Beautifully smooth.
0:03:21 > 0:03:26'To make it truly luxurious, pep it up with a squeeze of lemon,
0:03:26 > 0:03:29'half a teaspoon of Dijon mustard,
0:03:29 > 0:03:32'25g of freshly grated Parmesan...'
0:03:34 > 0:03:38You can imagine this is really tasty and very special.
0:03:39 > 0:03:42'..and some chopped parsley, and season.'
0:03:46 > 0:03:49That is going to be beautifully tasty in the middle
0:03:49 > 0:03:52and it's going to be a lovely surprise as you cut through.
0:03:54 > 0:03:55While that cools, let's see
0:03:55 > 0:03:58how my delicious smoked haddock is getting on.
0:04:02 > 0:04:03Gosh, it smells good.
0:04:05 > 0:04:10Adding the flavoursome juices is a simple way to give the sauce a lift.
0:04:11 > 0:04:16Then you just peel that skin off and it comes off like a dream.
0:04:16 > 0:04:18We don't have a cat in our household,
0:04:18 > 0:04:20but you always say, "I'll keep it for the cat."
0:04:23 > 0:04:27Loosely flake the fish and combine it with that great staple -
0:04:27 > 0:04:28mashed potato.
0:04:29 > 0:04:33It's about equal mash to fish.
0:04:33 > 0:04:37If you want to make it more economical, you add more potato.
0:04:40 > 0:04:44Once it's well mixed, roll into four good sized balls.
0:04:46 > 0:04:48It reminds me of bread-making, this.
0:04:52 > 0:04:54And now for the clever bit.
0:04:54 > 0:04:58So take each one and then make a hole in there.
0:04:58 > 0:05:00I don't want to go through to the bottom,
0:05:00 > 0:05:01I'm being very, very careful.
0:05:01 > 0:05:04And sort of pinch it. You see there?
0:05:06 > 0:05:12Then simply spoon in that indulgent creamy sauce and fold over the top,
0:05:12 > 0:05:14leaving no holes at all.
0:05:14 > 0:05:16So you've got a sort of ball shape.
0:05:18 > 0:05:22Carefully squash them into a traditional fishcake shape
0:05:22 > 0:05:27before coating in flour, egg, and panko breadcrumbs.
0:05:29 > 0:05:33If you have time, chill the fishcakes before you fry them -
0:05:33 > 0:05:35it helps them to stay firm.
0:05:36 > 0:05:37So keep an eye on them.
0:05:37 > 0:05:40We're going to get them nicely golden brown.
0:05:45 > 0:05:47Once they're a beautiful even colour,
0:05:47 > 0:05:51pop them in the oven at 180 fan for about 15 minutes.
0:06:00 > 0:06:01And now for the moment of truth.
0:06:04 > 0:06:06Oh, look at that.
0:06:06 > 0:06:10It's got a beautiful, soft mellow sauce in the middle.
0:06:14 > 0:06:17That's a far cry from the basic fishcake.
0:06:17 > 0:06:19Perfect for an everyday supper.
0:06:24 > 0:06:26After all my years of cooking,
0:06:26 > 0:06:31I still delight in bringing together simple everyday ingredients
0:06:31 > 0:06:35to create a thing of pure indulgence,
0:06:35 > 0:06:37like this heavenly pasta dish.
0:06:40 > 0:06:46This recipe is deliciously rich and I go back to it time and time again.
0:06:46 > 0:06:48This is orzo pasta.
0:06:48 > 0:06:50You may not be familiar with it,
0:06:50 > 0:06:53but I think it's delicious when it's well-flavoured.
0:06:53 > 0:06:58It looks like long grain rice, but it's pasta and in it all goes.
0:07:00 > 0:07:05Cook the orzo for about nine minutes and while that boils away,
0:07:05 > 0:07:07fry an onion in butter until it's soft.
0:07:09 > 0:07:12Turn the heat down and let it look after itself.
0:07:15 > 0:07:18Now I can prepare a couple of my favourite ingredients
0:07:18 > 0:07:21that will really make this dish -
0:07:21 > 0:07:25two fat cloves of garlic and lemon zest.
0:07:27 > 0:07:29I've got a lemon tree that I'm growing,
0:07:29 > 0:07:32I have to say, without too much success.
0:07:32 > 0:07:35I bring it inside in the winter.
0:07:35 > 0:07:37I feed it, but this year, there are no lemons on it.
0:07:37 > 0:07:39I'll have to try harder next year.
0:07:43 > 0:07:48Four minutes before the orzo is cooked, in go 200g of petits pois
0:07:48 > 0:07:51and frozen baby broad beans.
0:07:51 > 0:07:53Shell them if you've got time.
0:07:53 > 0:07:55Right, the onion is doing well.
0:07:56 > 0:07:59If it's taken a little bit of colour, that's fine.
0:07:59 > 0:08:02Then I'm going to add to that the garlic.
0:08:06 > 0:08:08The pasta is ready, I'm just going to drain that.
0:08:11 > 0:08:13Tip that straight in.
0:08:15 > 0:08:19For depth of flavour, I need 50g of Parmesan.
0:08:19 > 0:08:21If you press lightly on the grater,
0:08:21 > 0:08:24I like those long threads and it's a little bit different and the flavour
0:08:24 > 0:08:26really comes through.
0:08:29 > 0:08:31That, I reckon, is about 50g,
0:08:31 > 0:08:32give or take.
0:08:34 > 0:08:38Thyme has a wonderful intense flavour and I think
0:08:38 > 0:08:40it goes perfectly with Mediterranean dishes.
0:08:40 > 0:08:43I love the smell. If you actually chop the leaves,
0:08:43 > 0:08:47it's much more aromatic and it will give much more flavour to that.
0:08:47 > 0:08:51In it goes. I'm going to add some pepper and a little salt.
0:08:52 > 0:08:56In goes the juice of a lemon and the zest,
0:08:56 > 0:08:58and half of that fresh Parmesan.
0:08:59 > 0:09:03Doesn't that look good? This is where you add a touch of luxury.
0:09:03 > 0:09:07This is creme fraiche, full fat, of course, and there it goes -
0:09:07 > 0:09:09absolutely delicious.
0:09:11 > 0:09:14This is indulgent, we're spoiling ourselves.
0:09:20 > 0:09:22Sprinkle over the rest of the Parmesan
0:09:22 > 0:09:25and to give it that final richness,
0:09:25 > 0:09:28a handful of toasted pine nuts.
0:09:28 > 0:09:32Well, I for one can't wait to get stuck in.
0:09:32 > 0:09:33A great family dish,
0:09:33 > 0:09:36but its a little bit naughty and nice.
0:09:42 > 0:09:46One of my husband Paul's greatest joys is to drive
0:09:46 > 0:09:49through the countryside in an old classic car.
0:09:49 > 0:09:53I love it too as long as there is a great picnic at the end.
0:09:55 > 0:09:58It couldn't be a more perfect day, could it?
0:09:58 > 0:10:01England as it should be in glorious sunshine.
0:10:01 > 0:10:03I could get used to this.
0:10:05 > 0:10:08And what could be better on a picnic than a good old British pie?
0:10:10 > 0:10:12I don't indulge in them very often,
0:10:12 > 0:10:14but when I feel like a bit of a treat,
0:10:14 > 0:10:16there's nothing I love more.
0:10:18 > 0:10:21We've stopped in Thame in Oxfordshire to meet Tom Newitt,
0:10:21 > 0:10:25whose family has been making pies for over 50 years.
0:10:27 > 0:10:31So Tom, what's your secret for the very best pie?
0:10:31 > 0:10:34Traditionally, locally sourced ingredients,
0:10:34 > 0:10:38a good mix of gravy and meat and local flour of which we would then
0:10:38 > 0:10:41make our own pastry, but also putting a good filling in
0:10:41 > 0:10:43and a good weight of filling.
0:10:43 > 0:10:47You've got every size, every flavour.
0:10:47 > 0:10:49Well, thank you, Mary. Yes, we also have some unusual ones
0:10:49 > 0:10:51which are named after my children.
0:10:51 > 0:10:54For Charlotte, we did a sausage and bean pie with mash
0:10:54 > 0:10:57which was her favourite as a child. Do try that.
0:10:57 > 0:10:58It certainly looks good.
0:11:00 > 0:11:02That is a very different pie,
0:11:02 > 0:11:05but I can understand how Charlotte loves them.
0:11:05 > 0:11:06I think I love it too.
0:11:06 > 0:11:09Good. It is especially nice for children to have for tea.
0:11:09 > 0:11:12I don't know about children, I'm ready to have another bite!
0:11:14 > 0:11:17Pies date back to Roman times
0:11:17 > 0:11:20and some say as early as ancient Egypt,
0:11:20 > 0:11:22but there's something terribly British
0:11:22 > 0:11:25about these pastry-wrapped parcels.
0:11:25 > 0:11:28Mind you, I've never had to make them at this speed.
0:11:29 > 0:11:31Can I just pop it there for a moment?
0:11:31 > 0:11:33That goes on top.
0:11:33 > 0:11:34Now, you start me off.
0:11:35 > 0:11:38Oh, gosh.
0:11:38 > 0:11:39That really is getting a good seal.
0:11:45 > 0:11:47So how many an hour am I supposed to do?
0:11:47 > 0:11:51We need to see you hit the 30 mark at least, Mary.
0:11:51 > 0:11:52This is quite difficult.
0:11:53 > 0:11:57A lifetime of cooking has taught me no pie will work
0:11:57 > 0:12:00without the perfect pastry seal.
0:12:00 > 0:12:03I don't think I would be employed very long, I'd be a bit slow.
0:12:03 > 0:12:06I think you better go round and tidy it up. That's better.
0:12:08 > 0:12:10- Right, what's next? - And then we go to the press.
0:12:12 > 0:12:14There we are, does that go in there?
0:12:16 > 0:12:17- OK.- That comes down.
0:12:17 > 0:12:20- Pull it down. - On your marks, get, set...
0:12:20 > 0:12:21Pull.
0:12:22 > 0:12:23And then release.
0:12:25 > 0:12:27There we are.
0:12:27 > 0:12:29And it has done a good trimming job.
0:12:29 > 0:12:31I think as you made that one, Mary, you need to take that one home.
0:12:31 > 0:12:33Well, I think it's quite a beauty.
0:12:33 > 0:12:34It looks very nice.
0:12:38 > 0:12:42With a steak pie for supper and a couple of Scotch pies for lunch,
0:12:42 > 0:12:45it's time to go in search of that idyllic picnic spot.
0:12:49 > 0:12:52- A very good idea to stop here. - Are you ready for a pie?
0:12:54 > 0:12:57Absolutely cram-jammed full of meat.
0:12:57 > 0:13:00- Very nice.- Smells perfect.
0:13:00 > 0:13:03There we are - the best of British.
0:13:03 > 0:13:06- Come on, have a try. - Very kind, thank you very much.
0:13:08 > 0:13:11It's very nice. This is the top end.
0:13:11 > 0:13:13Top-end pie, we'll call it.
0:13:17 > 0:13:21When it comes to a pie, we all have our own favourite.
0:13:21 > 0:13:25Mine uses simple ingredients with spectacular results.
0:13:31 > 0:13:34It's absolutely scrumptious.
0:13:34 > 0:13:36It's quite rich, there is a lot of cheese.
0:13:36 > 0:13:39I brought out the flavour with mustard.
0:13:39 > 0:13:40Let me just show you.
0:13:41 > 0:13:46So to start off with, fry a couple of leeks and an onion in butter.
0:13:49 > 0:13:51In goes 50g of flour.
0:13:53 > 0:13:56Just coat the onion and leek with that.
0:13:57 > 0:13:59And 600ml of hot milk.
0:14:05 > 0:14:09It should be the sort of consistency that it coats the back of a spoon.
0:14:11 > 0:14:14What lifts this pie out of the ordinary is the cheese,
0:14:14 > 0:14:15so don't hold back.
0:14:17 > 0:14:2050g of mature Cheddar and the same of Parmesan.
0:14:22 > 0:14:27So you see, a little bit naughty and very rich, but jolly good.
0:14:28 > 0:14:32Add some finely-chopped thyme and season well.
0:14:32 > 0:14:37The cheese will be quite salty, so you don't need too much.
0:14:39 > 0:14:42And you know how I love mustard with cheese.
0:14:43 > 0:14:47I'm using French Dijon mustard, so in that goes.
0:14:53 > 0:14:54Doesn't that look good?
0:14:54 > 0:14:56All that's needed now is the potato.
0:14:58 > 0:15:01I've cubed and cooked about 450g.
0:15:03 > 0:15:07Now that's got to go stone-cold before I put the pastry on it,
0:15:07 > 0:15:11but it's very important at this stage to actually taste it,
0:15:11 > 0:15:14because once the lid of the pastry is on, you can't alter it.
0:15:17 > 0:15:19It's scrumptious.
0:15:21 > 0:15:24I'm going to make my own pastry for the pie.
0:15:24 > 0:15:26It's a quick flaky pastry.
0:15:27 > 0:15:32I'm going to show you how to make perfect flaky pastry every time.
0:15:34 > 0:15:37The trick is to make sure the fat is as cold as it can be.
0:15:37 > 0:15:44So to 300g of flour, grate in 125g of cold lard.
0:15:44 > 0:15:46And because it's so cold,
0:15:46 > 0:15:50it isn't getting all over me and it makes good pastry.
0:15:50 > 0:15:54And then exactly the same with very cold butter.
0:15:54 > 0:15:58Grating the fat helps to ensure a really good result.
0:15:58 > 0:16:02And I'll need about 150ml of cold water.
0:16:08 > 0:16:11Then I want to get some air in the pastry.
0:16:11 > 0:16:14We've got the air in the pastry through grating the fat,
0:16:14 > 0:16:18but now I'm going to do it by rolling it out and building layers.
0:16:22 > 0:16:25We want a lovely, light pastry
0:16:25 > 0:16:27so the more air you can get in, the better.
0:16:28 > 0:16:34Now I'm trapping the air in by pressing the two ends like that,
0:16:34 > 0:16:36and then like that.
0:16:37 > 0:16:38A little bit wider.
0:16:38 > 0:16:41And take the end again and fold it over.
0:16:43 > 0:16:46Turn it round and do that two more times.
0:16:49 > 0:16:52Once you've finished, wrap it up and chill in the fridge
0:16:52 > 0:16:54for at least half an hour.
0:17:00 > 0:17:04Now we're bringing it all together and we're on the final stretch.
0:17:04 > 0:17:09I've got one last trick to really make the perfect crust.
0:17:09 > 0:17:12I'm going to put a strip of pastry round the edge
0:17:12 > 0:17:13so it looks well risen.
0:17:17 > 0:17:22Then I'm going to put in the middle this blackbird.
0:17:22 > 0:17:25I always used to use a handle-less cup,
0:17:25 > 0:17:27because that's what my mother did.
0:17:27 > 0:17:30It was a viewer who actually sent me one of these because she felt sorry
0:17:30 > 0:17:35for me, so I've used it ever since just to support the pastry
0:17:35 > 0:17:39and make it just that little bit higher than the filling.
0:17:42 > 0:17:45With the lid on, all that remains are my finishing touches.
0:17:54 > 0:17:58Bake in the oven at 200 fan for about 40 minutes.
0:18:05 > 0:18:07I'm really chuffed with it. Let's have a go.
0:18:11 > 0:18:13Oh.
0:18:13 > 0:18:14Doesn't that look tempting?
0:18:14 > 0:18:15Whoops.
0:18:18 > 0:18:22I like to serve it with a few beans and, yes,
0:18:22 > 0:18:24they've got a little bit of butter on top too.
0:18:24 > 0:18:26There we are.
0:18:26 > 0:18:28The smell is wonderful. I can't wait to try.
0:18:35 > 0:18:38That really is scrumptious.
0:18:42 > 0:18:46Paul spent most of his working life in antiques and it's a passion
0:18:46 > 0:18:48we both share.
0:18:48 > 0:18:51When we have time, there's nothing we enjoy more than looking for that
0:18:51 > 0:18:54little something to add to our collection.
0:19:00 > 0:19:01Lots of treasures here, I hope.
0:19:05 > 0:19:08Looking around, Paul, this is meat and drink to me.
0:19:08 > 0:19:11- We've got a pair of these. Don't you love them?- Yes.
0:19:11 > 0:19:12Big and bold.
0:19:13 > 0:19:18Paul's particular interests have always been books and art
0:19:18 > 0:19:20and, of course, sport.
0:19:23 > 0:19:24Even when it comes to antiques,
0:19:24 > 0:19:28my passion never strays too far from the kitchen.
0:19:30 > 0:19:33Oh, there is some nice glass here.
0:19:33 > 0:19:34Look at these dear little cups.
0:19:34 > 0:19:37I think they were called custard cups, for something like
0:19:37 > 0:19:39Caledonian cream or possets.
0:19:39 > 0:19:41It doesn't hold very much, does it?
0:19:41 > 0:19:45- Well, that's a good thing when it is very, very rich and creamy.- Yes.
0:19:49 > 0:19:50Up these stairs.
0:19:53 > 0:19:54A good fish kettle here.
0:19:56 > 0:19:58£495.
0:20:02 > 0:20:04Do you know, I think this would be really useful.
0:20:04 > 0:20:06At the right price too.
0:20:13 > 0:20:18After a day of treats, what better way to end than a memorable supper.
0:20:20 > 0:20:24And there are two recipes I come back to time and again.
0:20:34 > 0:20:37On Saturday night when it's just Paul and me,
0:20:37 > 0:20:39I like to do something special.
0:20:39 > 0:20:41I've got fillet steak here.
0:20:41 > 0:20:43Now this is beautifully marbled.
0:20:43 > 0:20:46That means that it's going to be full of flavour.
0:20:47 > 0:20:50A good tip is to flatten the steak first.
0:20:51 > 0:20:54It'll look like a bigger steak on the plate for a start
0:20:54 > 0:20:58and I find it easier to get the middle just right.
0:20:58 > 0:21:00I know that two minutes each side is just about right
0:21:00 > 0:21:02to be pink in the middle.
0:21:02 > 0:21:07I find it best to butter the steak rather than putting it into the pan
0:21:07 > 0:21:11which means that all the butter runs down the ridges and burns.
0:21:14 > 0:21:16This is my secret for a perfect result,
0:21:16 > 0:21:19but make sure the pan is searing hot.
0:21:20 > 0:21:23So expect quite a bit of sizzling when I put it in.
0:21:30 > 0:21:34Just before two minutes are up, repeat the trick with the butter.
0:21:36 > 0:21:38Over with the second side.
0:21:40 > 0:21:43Did I use a steak to woo my husband?
0:21:43 > 0:21:45No, I didn't use steak to woo my husband.
0:21:45 > 0:21:48I used to persuade him to take me out, because I thought I'd like him
0:21:48 > 0:21:51to marry me for other things other than being a good cook.
0:21:53 > 0:21:57Once cooked, put aside and allow to rest.
0:21:58 > 0:22:00Now for my wonderful peppercorn sauce.
0:22:02 > 0:22:04Don't waste those buttery steak juices,
0:22:04 > 0:22:07add them to 100ml of beef stock.
0:22:08 > 0:22:09Turn that on...
0:22:11 > 0:22:13..and let it just reduce.
0:22:14 > 0:22:18To make this sauce truly scrumptious, into the stock
0:22:18 > 0:22:22goes half a grated clove of garlic,
0:22:22 > 0:22:25a tablespoon of Dijon mustard
0:22:25 > 0:22:27and one of Worcester sauce.
0:22:27 > 0:22:29This makes it really piquant.
0:22:32 > 0:22:36And for a bit of naughtiness, two tablespoonfuls of brandy.
0:22:38 > 0:22:41I'm not going to do any of that flambe lark because I'm bound
0:22:41 > 0:22:43on a Saturday night to catch the kitchen on fire
0:22:43 > 0:22:46because I've usually had a glass of wine in my hand.
0:22:46 > 0:22:47We'll just not do any of that.
0:22:50 > 0:22:55In goes 150ml of pouring double cream.
0:22:55 > 0:22:56Give it a little whisk there.
0:23:00 > 0:23:03And, finally, half a teaspoon of crushed peppercorns.
0:23:05 > 0:23:08Of all the sauces to serve with steak,
0:23:08 > 0:23:11peppercorn is my absolute favourite.
0:23:13 > 0:23:17I could have that with any grilled meat - chops, steaks.
0:23:17 > 0:23:19I even put it on sausages, it's so good.
0:23:26 > 0:23:28That's just how I like it.
0:23:35 > 0:23:38And there you have it, my fillet steak with peppercorn sauce.
0:23:40 > 0:23:43Absolutely perfect for a Saturday night.
0:23:45 > 0:23:49And what better way to finish off a special evening.
0:23:50 > 0:23:53This may be decadent, but it's blissfully easy to bake.
0:23:56 > 0:24:01I like any excuse to make a pudding, and the more indulgent the better.
0:24:01 > 0:24:04My sticky toffee pudding is very dark.
0:24:04 > 0:24:08It is because I put quite a bit of this wonderful black treacle.
0:24:08 > 0:24:10You know, we often only use it for Christmas cake,
0:24:10 > 0:24:14but in this pudding, it just makes it.
0:24:14 > 0:24:15So down to business.
0:24:15 > 0:24:19Take a bowl and put everything in all at once.
0:24:21 > 0:24:25First, in goes 100g of softened butter.
0:24:27 > 0:24:28Make sure you do use butter.
0:24:28 > 0:24:30Don't attempt to use anything low-fat.
0:24:30 > 0:24:34What's the point when you're having a very rich pudding?
0:24:34 > 0:24:38175g of light muscovado sugar.
0:24:40 > 0:24:41A couple of eggs.
0:24:47 > 0:24:50225g of self-raising flour.
0:24:52 > 0:24:54And one level teaspoon of baking powder.
0:24:59 > 0:25:01This is an important part of the recipe -
0:25:01 > 0:25:04if you put too much, it'll rise up and fall down again.
0:25:05 > 0:25:08And one teaspoon of bicarbonate of soda.
0:25:08 > 0:25:09In like that.
0:25:09 > 0:25:13Next, that gorgeous black treacle.
0:25:13 > 0:25:15Isn't there a wonderful shine on it?
0:25:16 > 0:25:22You need 275ml of milk, but start off with a good splash.
0:25:24 > 0:25:26If you haven't got a mixer,
0:25:26 > 0:25:29you'll have to cream the butter and sugar to start with
0:25:29 > 0:25:31and then add all the other ingredients.
0:25:36 > 0:25:37Add the rest of the milk
0:25:37 > 0:25:40and continue mixing for about 30 seconds.
0:25:45 > 0:25:50That's done. It does have a slightly curdled look about it.
0:25:50 > 0:25:54That doesn't matter one bit - it bakes beautifully.
0:25:54 > 0:25:58Pour that rich mixture into a well-greased baking dish.
0:25:58 > 0:26:00It's already very tempting.
0:26:00 > 0:26:02Push that towards the edges.
0:26:05 > 0:26:08Oh, dear, I seem to have just left a bit on the side.
0:26:10 > 0:26:15That goes in the oven at 160 fan for about 35 minutes.
0:26:18 > 0:26:21Now for the sauce - it is really wicked.
0:26:21 > 0:26:24Rather like making the sponge, everything in the bowl.
0:26:24 > 0:26:26This is everything in the pan, so very easy.
0:26:28 > 0:26:34First, in goes 100g of butter followed by 125g
0:26:34 > 0:26:35of light muscovado sugar.
0:26:37 > 0:26:39Then black treacle, yes, more black treacle,
0:26:39 > 0:26:40more indulgence.
0:26:40 > 0:26:44I've measured a tablespoon here,
0:26:44 > 0:26:46then add a teaspoon of vanilla extract.
0:26:49 > 0:26:52And then as we are being very extravagant,
0:26:52 > 0:26:55how about 300ml of double cream?
0:26:59 > 0:27:00Turn on the heat.
0:27:01 > 0:27:04And don't leave this, stay by it and stir.
0:27:10 > 0:27:13Oh, it's a really lovely smell coming up.
0:27:14 > 0:27:19So half of that will go over the pudding and half of it will go
0:27:19 > 0:27:20in my new-found jug.
0:27:20 > 0:27:22I really love this.
0:27:22 > 0:27:23It's well-balanced.
0:27:23 > 0:27:25It was quite a find.
0:27:31 > 0:27:33Well, it doesn't get better than that.
0:27:34 > 0:27:38Cover the pudding with a thin layer of my heavenly sauce.
0:27:47 > 0:27:49How about that then? Doesn't that look wonderful?
0:27:49 > 0:27:51Oh, I'll catch the sauce there.
0:27:54 > 0:27:57And, believe it or not, I'm putting extra sauce on it -
0:27:57 > 0:27:58over the top.
0:28:01 > 0:28:02Look at that shine.
0:28:02 > 0:28:05I can almost see my face in it.
0:28:05 > 0:28:07It's sheer heaven on a plate.
0:28:07 > 0:28:10I think it's my most favourite hot pudding.
0:28:21 > 0:28:22'Next time...
0:28:24 > 0:28:28'My everyday dishes to delight the people who eat my food the most.
0:28:29 > 0:28:31'My family.'
0:28:33 > 0:28:35- Not bad, is it?- Very, very good.