0:00:02 > 0:00:04I'm on a mission to celebrate the best of British pies and puds.
0:00:04 > 0:00:06I hope you'll take inspiration from my recipes
0:00:06 > 0:00:08and try some of this tasty grub for yourself.
0:00:20 > 0:00:23Welcome to Pies & Puds.
0:00:23 > 0:00:26Sweet or savoury, there's something for everyone,
0:00:26 > 0:00:28as I show you how to make simple recipes,
0:00:28 > 0:00:31many of which create an entire meal in a dish.
0:00:31 > 0:00:34Here's what's coming up on the show today.
0:00:35 > 0:00:38I give an old favourite, chilli con carne,
0:00:38 > 0:00:39a new lease of life,
0:00:39 > 0:00:42topped with freshly baked cornbread
0:00:42 > 0:00:45and an injection of heat, thanks to the Clifton Chilli Club.
0:00:45 > 0:00:47That's got a beautiful flavour as well.
0:00:48 > 0:00:51Queen of conserves Victoria Cranfield rustles up
0:00:51 > 0:00:55the perfect preserve for my flourless almond and marzipan cake.
0:00:55 > 0:00:58- Wow!- That's got the jasmine. Woo!
0:00:59 > 0:01:01And sugar paste perfection.
0:01:01 > 0:01:04Cake designer Peggy Porschen shows me some incredible edible flowers
0:01:04 > 0:01:09to decorate my delicate strawberry mousse cake.
0:01:09 > 0:01:11Would I go through to the next round with that?
0:01:11 > 0:01:13Well, I'd give you another try!
0:01:15 > 0:01:19And all my recipes on today's show are on the BBC website.
0:01:28 > 0:01:30The good old chilli - we British love it.
0:01:30 > 0:01:34It's heat and flavour, whether in curries, on pizzas
0:01:34 > 0:01:35or even in chocolate.
0:01:35 > 0:01:39But there are some people who take things just a little bit too far.
0:01:41 > 0:01:42Meet the Clifton Chilli Club.
0:01:42 > 0:01:46Based in Bristol, they get together to share their love
0:01:46 > 0:01:48for all things hot and spicy.
0:01:48 > 0:01:50I'm not much of a heat-fiend myself
0:01:50 > 0:01:52so I want to meet them to find out what makes them tick.
0:01:53 > 0:01:55What have we got here? What's this one?
0:01:55 > 0:01:59It's called an Aji Hot, from the family of Aji chilli peppers.
0:01:59 > 0:02:01You get an Aji Lemon,
0:02:01 > 0:02:03and other Aji citrus-flavoured chillies.
0:02:03 > 0:02:06It has got a real citrus kick to it, actually.
0:02:06 > 0:02:08Really good-flavoured chilli,
0:02:08 > 0:02:09but citrusy.
0:02:11 > 0:02:13The heat of a chilli is measured in Scoville units.
0:02:13 > 0:02:16The hotter the chilli, the higher the number.
0:02:16 > 0:02:19Your average jalapeno on a pizza
0:02:19 > 0:02:21might well be around 4,000 on the scale,
0:02:21 > 0:02:23but that's nothing.
0:02:23 > 0:02:27These guys wouldn't even look at a chilli below 20,000 Scovilles.
0:02:30 > 0:02:32I was always told the smaller the chilli,
0:02:32 > 0:02:35the bigger the punch with the heat. Is that about right?
0:02:35 > 0:02:39It's not necessarily, but it is pretty much the case.
0:02:39 > 0:02:42If you think of a bell pepper, what you'd use to chop into salad,
0:02:42 > 0:02:44that's pretty much the starting point.
0:02:44 > 0:02:46On the Scoville scale, that's zero.
0:02:46 > 0:02:48Then it goes up from there.
0:02:48 > 0:02:51So this chilli looks pretty harmless.
0:02:51 > 0:02:54Anywhere between 20,000 and 30,000 Scovilles.
0:02:56 > 0:02:59That is nearly seven times hotter than a jalapeno chilli.
0:03:01 > 0:03:03What are these yellow-green ones?
0:03:03 > 0:03:06That's another form of the Aji family.
0:03:06 > 0:03:09So, a Mexican chilli.
0:03:09 > 0:03:12Spicy and flavourful, but that citrus flavour again.
0:03:12 > 0:03:14- Is it quite strong on the Scoville? - Yes.
0:03:14 > 0:03:16- Hot?- Yes.- It is?
0:03:16 > 0:03:20But the Aji family is sort of 100 to 200,000,
0:03:20 > 0:03:23so we've gone up quite a level.
0:03:23 > 0:03:26Moving on to this one, you've got the green and the red.
0:03:26 > 0:03:28Obviously, that looks more like a pepper
0:03:28 > 0:03:30- than it does a chilli. - Like a sweet pepper.
0:03:30 > 0:03:33What is this, then?
0:03:33 > 0:03:34That's a Krimson Lee.
0:03:34 > 0:03:39Really, really nice. It's very sweet.
0:03:39 > 0:03:42It is a chilli, but you could probably call it a chilli pepper.
0:03:42 > 0:03:47The Clifton Chilli Club want to put my delicate and refined tastebuds
0:03:47 > 0:03:49through their paces and assure me
0:03:49 > 0:03:51that there won't be any lasting damage.
0:03:51 > 0:03:54This one here, smoked chipotle - what sort of level will that be?
0:03:54 > 0:03:59That one is like a nice spicy Daddy's Sauce.
0:03:59 > 0:04:03Jalapenos are around 3,000 to 5,000 as a standard.
0:04:03 > 0:04:07So here goes - a sauce with jalapeno chilli in it.
0:04:09 > 0:04:12That's really good, that. That didn't affect me too much.
0:04:12 > 0:04:13Wasn't a serious kick.
0:04:13 > 0:04:17The Chilli Club, though, have something stronger up their sleeve.
0:04:17 > 0:04:19Chocolate Habanero chilli is the chilli.
0:04:19 > 0:04:21A Chocolate Habanero chilli
0:04:21 > 0:04:25can be as much as 500,000 on the Scoville scale.
0:04:25 > 0:04:26You can taste the habanero in it.
0:04:26 > 0:04:30Yeah! It's actually hit...
0:04:31 > 0:04:33..the sides and right at the back.
0:04:33 > 0:04:36My eyes are watering - is that a normal reaction?
0:04:36 > 0:04:39What's happening in your body when this is all happening?
0:04:39 > 0:04:42First of all, it's your pain receptors.
0:04:42 > 0:04:45That's what gives you the heat, the sensation of burning.
0:04:45 > 0:04:46How do you combat eating a chilli,
0:04:46 > 0:04:49feeling the reaction of what's happening inside my body?
0:04:49 > 0:04:52Milk, any dairy product, is very, very good.
0:04:52 > 0:04:54What is does is go in and coat the mouth,
0:04:54 > 0:04:58so it instantly tries to cover the nerve endings.
0:04:58 > 0:05:01It's like a milky, oily layer straight on there.
0:05:01 > 0:05:05This is when Chilli Dave ate a raw, 7-pot Habanero -
0:05:05 > 0:05:08over a million on the Scoville scale.
0:05:10 > 0:05:12CHOKES
0:05:12 > 0:05:14Eating chilli regularly
0:05:14 > 0:05:18does allow your tastebuds to acclimatise to the heat,
0:05:18 > 0:05:19but I'm not after anything hardcore,
0:05:19 > 0:05:23I need something milder to work in my pie.
0:05:23 > 0:05:24These are Hungarian Hot Wax.
0:05:24 > 0:05:28It's quite a meaty chilli, quite a fleshy chilli.
0:05:28 > 0:05:32On the Scoville scale, I would say they're about 2,000 Scovilles, so...
0:05:32 > 0:05:34Are these ripe now?
0:05:34 > 0:05:37As you can see, some chillies are yellow,
0:05:37 > 0:05:38and turning green.
0:05:38 > 0:05:40Others are going orangey and red.
0:05:40 > 0:05:44From our point of view, use a red one - that's at its ripest,
0:05:44 > 0:05:48most mature, most flavoursome and most hot as well.
0:05:48 > 0:05:50In terms of heat value in a chilli,
0:05:50 > 0:05:53people think the seeds are the hottest part of a chilli.
0:05:53 > 0:05:57They're not. Where the seeds join the chilli is like a membrane,
0:05:57 > 0:05:58like a pith in an orange.
0:05:58 > 0:06:00And that contains all the natural oils of the chilli.
0:06:00 > 0:06:02And that's the hottest part.
0:06:02 > 0:06:03When chefs deseed chillies,
0:06:03 > 0:06:06what they're doing is scraping out the oil and the membranes,
0:06:06 > 0:06:08- rather than the seeds.- Right, OK.
0:06:08 > 0:06:12But generally, down here is not the hottest part of the chilli,
0:06:12 > 0:06:16- so if you want to try a bit, that's a good place to start.- OK.
0:06:22 > 0:06:24You'll find it's quite a fleshy chilli,
0:06:24 > 0:06:28good flavour, and a bit of heat slightly builds up on it.
0:06:28 > 0:06:30Mmm. It's a slow burn, isn't it?
0:06:30 > 0:06:32- Yes.- Very, very low.
0:06:34 > 0:06:36That's got a beautiful flavour as well.
0:06:36 > 0:06:39Very pepperish, sort of chilli pepperish.
0:06:39 > 0:06:41I'm liking this more than I expected.
0:06:41 > 0:06:44There's flavours going on here, not just heat.
0:06:44 > 0:06:47I'm quite enjoying that, actually!
0:06:47 > 0:06:49I'm going to take some of these, actually.
0:06:49 > 0:06:52Do you mind if I use...? That bit of heat now -
0:06:52 > 0:06:55I can feel it building up - is perfect for my recipe.
0:06:55 > 0:06:59- Thanks very much indeed, guys. - Thanks.- Thanks.
0:06:59 > 0:07:02I know this is much milder than what these guys eat,
0:07:02 > 0:07:06but I'm stopping here. This will do nicely.
0:07:11 > 0:07:14Along with my Hungarian Hot Wax chilli,
0:07:14 > 0:07:18my pie has a rich, meaty filling of slow-cooked shin of beef,
0:07:18 > 0:07:22topped with an easy cornbread lid to soak up the spicy sauce.
0:07:26 > 0:07:29Hot-footing it here from Bristol with the ingredients
0:07:29 > 0:07:31for my chilli beef cornbread pie are Jim and Dave. Hi, fellas.
0:07:31 > 0:07:33BOTH: Hi.
0:07:33 > 0:07:35The chilli boys have brought with them
0:07:35 > 0:07:37some of the hottest chillies they know.
0:07:39 > 0:07:42This one here is the Dorset Naga,
0:07:42 > 0:07:44which used to be a world record holder,
0:07:44 > 0:07:47and that's created down in Dorset, as the name suggests.
0:07:47 > 0:07:51That one alone is about 900,000 on the Scoville scale,
0:07:51 > 0:07:54which is a nice one.
0:07:54 > 0:07:55- That's a hot one.- Yeah.
0:07:55 > 0:08:01This one is the Butch T. This rates about 1.4 million Scoville.
0:08:03 > 0:08:06The juice of raw chillies can be painful in your eyes or cuts,
0:08:06 > 0:08:08so handle them with care.
0:08:08 > 0:08:11You're going to have to eat one of these hot chillies. Which one?
0:08:11 > 0:08:13One of these super-hots?
0:08:13 > 0:08:15Or the other one - the Dorset Naga.
0:08:15 > 0:08:17I'll go for the Dorset Naga.
0:08:17 > 0:08:18Do you want me to cut it?
0:08:18 > 0:08:20- You can cut it.- Right.
0:08:20 > 0:08:23Don't try this at home, folks.
0:08:23 > 0:08:25Leave it to the professionals.
0:08:25 > 0:08:28- This could be painful.- It won't be!
0:08:28 > 0:08:30I've got mine - this is a Hungarian Hot Wax.
0:08:30 > 0:08:32- What's this one? - About 3,000 to 6,000.
0:08:32 > 0:08:34Here we go. I'll try this one.
0:08:34 > 0:08:37- I've got some milk if you want some.- Cheers.
0:08:39 > 0:08:41I'm feeling the heat on this one, and you're at 900,000!
0:08:41 > 0:08:46It's certainly hot. You get the different heat.
0:08:46 > 0:08:48So how are you feeling, guys?
0:08:48 > 0:08:51Yeah, good, but that's one hot chilli.
0:08:51 > 0:08:52That is one hot chilli -
0:08:52 > 0:08:55900,000 on the Scoville is nothing to be sniffed at.
0:08:55 > 0:08:57OK, I'm going to get cracking with the cooking.
0:08:57 > 0:08:59Over here, I've got a pan, little bit of oil inside.
0:08:59 > 0:09:04I'm going to be using shin of beef - it's got more kick to it.
0:09:04 > 0:09:06Ironically!
0:09:06 > 0:09:09So what we're going to do is add the chilli to this as well,
0:09:09 > 0:09:10but not at this stage.
0:09:10 > 0:09:12I'm going to put the meat in and brown it off.
0:09:14 > 0:09:17When the beef is sealed, I'm allowing it to rest
0:09:17 > 0:09:20and re-using the same pan for my chopped white onions...
0:09:22 > 0:09:24..oregano...
0:09:25 > 0:09:27..tomato puree, garlic
0:09:27 > 0:09:30and some unsweetened cocoa powder.
0:09:30 > 0:09:32- Bit unusual.- A bit unusual.
0:09:32 > 0:09:36It goes with beef. Game, it goes particularly well with.
0:09:36 > 0:09:38But chilli and chocolate?
0:09:38 > 0:09:41The whole thing about chocolate is it's not just sweet.
0:09:41 > 0:09:44The purer the cocoa, the more bitter it is.
0:09:44 > 0:09:46- Then the bitter goes with the savoury dish.- OK.
0:09:46 > 0:09:49Just browning off those onions, sweating them down a little bit.
0:09:51 > 0:09:53This chilli is a Hungarian Hot Wax -
0:09:53 > 0:09:56mild to these guys, but certainly hot enough for me.
0:09:59 > 0:10:01Having tried this raw,
0:10:01 > 0:10:03I feel I can take this fella.
0:10:03 > 0:10:05- You sure?- I feel quite cool with this one, yeah.
0:10:06 > 0:10:09Next add tinned plum tomatoes
0:10:09 > 0:10:10and sliced roasted peppers,
0:10:10 > 0:10:13a tin of red kidney beans and beef stock.
0:10:14 > 0:10:17Give that a stir. And at that stage,
0:10:17 > 0:10:20you can put your meat back in.
0:10:23 > 0:10:25And then leave that to cook for about two hours,
0:10:25 > 0:10:27just on a simmer. Just pop a lid on it
0:10:27 > 0:10:30and leave it alone. All those juices will infuse
0:10:30 > 0:10:34and it'll break down. It'll be a magnificent colour.
0:10:34 > 0:10:38Earlier, I made a filling suited to my tastebuds.
0:10:38 > 0:10:40It only has one mild chilli in it.
0:10:40 > 0:10:43I think I need to whack this up for you.
0:10:43 > 0:10:46Listen, guys, you're the chilli people here.
0:10:46 > 0:10:50I'm making, technically, a chilli con carne with a cornbread top.
0:10:50 > 0:10:53Which one do you want in yours?
0:10:53 > 0:10:55You can have both!
0:10:55 > 0:10:56BOTH: Dorset Naga.
0:10:56 > 0:10:57- How many - two?- Yeah.
0:10:57 > 0:11:02So that really is a proper chilli beef sitting right there.
0:11:02 > 0:11:05Now, the topping. I'm going to use cornbread.
0:11:05 > 0:11:08I'll run through the ingredients. You've got polenta -
0:11:08 > 0:11:10that beautiful yellow -
0:11:10 > 0:11:12baking powder and flour.
0:11:13 > 0:11:15I then add two eggs...
0:11:15 > 0:11:16and melted butter.
0:11:17 > 0:11:20Then what I'm going to do is chop up this chilli.
0:11:20 > 0:11:22It's like a chilli-fest. You've got chilli in the dish,
0:11:22 > 0:11:24chilli in the cornbread as well.
0:11:24 > 0:11:26Again, just roughly chop this up.
0:11:28 > 0:11:32To stick with the theme I'm adding a green Hungarian Hot Wax chilli,
0:11:32 > 0:11:37to the cornbread. I also add buttermilk to make a thick batter.
0:11:37 > 0:11:38So I'm happy with that.
0:11:38 > 0:11:41So what we need to do now is fill these little trays.
0:11:41 > 0:11:44Get some of this gorgeous mixture,
0:11:44 > 0:11:47and make sure we get those chillies in there.
0:11:47 > 0:11:50I've just seen a massive one go in there now!
0:11:50 > 0:11:52You must cook with these things a lot as well at home.
0:11:52 > 0:11:55What do you think happens to the chilli when you cook it?
0:11:55 > 0:12:00A lot of the heat in the chilli will obviously dissipate through the dish.
0:12:00 > 0:12:02You've got quite a nice rich sauce there,
0:12:02 > 0:12:04so it will pick up all the way through that gravy
0:12:04 > 0:12:07the flavour and the heat of the chilli.
0:12:07 > 0:12:09It won't be lost by heating it up.
0:12:09 > 0:12:11Yeah. I'm looking forward to trying this.
0:12:11 > 0:12:14- Are you going to try one of these hot ones?- Maybe.
0:12:15 > 0:12:18Generously fill each pie dish with your chilli beef pie mixture,
0:12:18 > 0:12:21before topping with your cornbread batter.
0:12:21 > 0:12:24Then top with some grated cheese and voila!
0:12:24 > 0:12:28Now, this is going to go straight in the oven to bake.
0:12:28 > 0:12:31180, 35 minutes, golden brown.
0:12:32 > 0:12:37And what I did a little bit earlier is something which I find
0:12:37 > 0:12:40suits MY palate more.
0:12:41 > 0:12:44With a slightly milder chilli in there.
0:12:44 > 0:12:46So these...
0:12:46 > 0:12:48beauties...
0:12:50 > 0:12:54..are my chilli beef cornbread pies.
0:12:56 > 0:12:59The rich, meaty filling and soft but crunchy cornbread
0:12:59 > 0:13:02make these pies a comfort food masterpiece.
0:13:02 > 0:13:05Guys, you're going to have to wait a little bit longer for yours.
0:13:05 > 0:13:09Indeed. They look lovely. Absolutely lovely.
0:13:14 > 0:13:16Nature makes many flowers that you can eat,
0:13:16 > 0:13:20but these have all been crafted by hand from sugar.
0:13:20 > 0:13:23These edible flowers are attracting a lot of attention
0:13:23 > 0:13:25and it's hardly surprising that their creator
0:13:25 > 0:13:28already has an impressive list of clients,
0:13:28 > 0:13:30including Kate Moss, Sir Elton John,
0:13:30 > 0:13:33Gwyneth Paltrow and Sir Anthony Hopkins.
0:13:33 > 0:13:36And I'm honoured that their designer, Peggy Porschen,
0:13:36 > 0:13:39has come into my kitchen with her assistant, Olivia,
0:13:39 > 0:13:42to help her prepare the sugar pastes.
0:13:42 > 0:13:44Welcome, Peggy. Looking at these flowers and these cakes,
0:13:44 > 0:13:47botanically, are they perfect?
0:13:47 > 0:13:49Probably not botanically.
0:13:49 > 0:13:51I do take inspiration from the real flower,
0:13:51 > 0:13:55- but my flowers are stylised rather than botanically perfect.- Right.
0:13:55 > 0:13:58The one that stands out for me at the moment
0:13:58 > 0:14:02are those over there. They look incredible.
0:14:02 > 0:14:04Yeah. They are sweet peas,
0:14:04 > 0:14:06and it's made up of four petals per blossom.
0:14:06 > 0:14:09The next one at the front is a peony,
0:14:09 > 0:14:12very intricate and very frilly.
0:14:12 > 0:14:15And then on the front you've got a vintage sugar rose
0:14:15 > 0:14:18with hydrangeas and orchids,
0:14:18 > 0:14:20an anemone and a dahlia.
0:14:20 > 0:14:21OK. What's it actually made from?
0:14:21 > 0:14:24It's made from flower paste, sugar flower paste,
0:14:24 > 0:14:28which is basically made of icing sugar.
0:14:28 > 0:14:30I've never made anything as delicate as this
0:14:30 > 0:14:32so I'm in for a treat.
0:14:32 > 0:14:34So I thought we'd try something simple to begin with,
0:14:34 > 0:14:36which is a moulded sugar rose.
0:14:36 > 0:14:40- That's simple, is it?- Fairly. It's a good beginner's rose, I'd say!
0:14:40 > 0:14:43Also for this rose, you don't need any tools or cutters.
0:14:43 > 0:14:45You just literally need the paste
0:14:45 > 0:14:48and a plastic sheet from an office supplier.
0:14:48 > 0:14:52This is just an acetate folder you might buy in any stationer's.
0:14:54 > 0:14:56Take small pieces of sugar paste
0:14:56 > 0:14:59and roll into balls about the size of a hazelnut.
0:15:00 > 0:15:03- It's weird. It's a bit like Plasticine, isn't it?- Yes.
0:15:03 > 0:15:05Exactly. It's sort of stretchy
0:15:05 > 0:15:08- but it will set eventually quite firm.- Yeah, OK.
0:15:08 > 0:15:11The petals are formed by smoothing down the ball to an oval shape
0:15:11 > 0:15:13and thinning one side.
0:15:13 > 0:15:14A little bit thinner there,
0:15:14 > 0:15:17- otherwise your petals look a bit chunky.- Oh, right.
0:15:17 > 0:15:19Don't want chunky, do we?
0:15:19 > 0:15:21This feels great, doing this!
0:15:22 > 0:15:25To create the petal, roll round the sugar paste,
0:15:25 > 0:15:27keeping the top open.
0:15:28 > 0:15:31Then take the second petal and overlap the first.
0:15:34 > 0:15:37Tuck in the next petal and repeat the overlapping technique,
0:15:37 > 0:15:41just like I'm attempting to do.
0:15:41 > 0:15:43And now, go with your last layer of petals.
0:15:43 > 0:15:44Same process.
0:15:44 > 0:15:49Over the open edge, the first one, then lay the petals around.
0:15:49 > 0:15:52- Slightly higher again? - A little bit, yes.
0:15:52 > 0:15:54- OK.- That's not too bad!
0:15:54 > 0:15:55Oh, thank you!
0:15:58 > 0:16:01I just fold the upper part of the petal back.
0:16:01 > 0:16:02I give it a little pinch.
0:16:02 > 0:16:05It makes it look quite realistic and natural.
0:16:05 > 0:16:07I mean, if I saw that on a cake...
0:16:07 > 0:16:09What would you mark me out of ten for that?
0:16:09 > 0:16:12Would I go through to the next round with that?
0:16:12 > 0:16:14Well, I'd give you another try, yes!
0:16:14 > 0:16:16OK!
0:16:16 > 0:16:18Well, it sounds like my first attempt
0:16:18 > 0:16:20at making roses wasn't so bad.
0:16:21 > 0:16:24Later on, Peggy will be making some more sugar-paste decorations
0:16:24 > 0:16:27to go on top of my strawberry mousse cake.
0:16:33 > 0:16:36My next recipe is a delicious flourless cake,
0:16:36 > 0:16:39using grounds almonds and semolina instead.
0:16:39 > 0:16:41but the real secret to this cake...
0:16:41 > 0:16:43is marmalade.
0:16:46 > 0:16:49And who better to turn to for marmalade
0:16:49 > 0:16:51than a champion marmalade-maker?
0:16:53 > 0:16:56Artisan preserve maker Victoria Cranfield
0:16:56 > 0:17:00has been concocting scrumptious preseves in North Devon for years.
0:17:00 > 0:17:04I've asked her to work some of her marmalade magic for me,
0:17:04 > 0:17:06to make a brand-new flavour for my cake.
0:17:06 > 0:17:09This one is St Clements,
0:17:09 > 0:17:12which is 50% oranges, 50% lemons.
0:17:12 > 0:17:14It's light, zesty.
0:17:14 > 0:17:17This one is a sweet orange one,
0:17:17 > 0:17:19which is basically sweet oranges
0:17:19 > 0:17:21with that little baby!
0:17:21 > 0:17:24Even Victoria's marmalade can't escape a chilli
0:17:24 > 0:17:27and these are hot - Scotch Bonnets.
0:17:27 > 0:17:29It works really well with fruit toast.
0:17:29 > 0:17:32Victoria's passion for creating the best flavours
0:17:32 > 0:17:35has won her some seriously impressive awards.
0:17:36 > 0:17:40This one is the pink grapefruit marmalade
0:17:40 > 0:17:43that got the double gold in 2012 at the World Marmalade.
0:17:43 > 0:17:46If you like pink grapefruit, it knocks your socks off.
0:17:48 > 0:17:50I've set Victoria a challenge.
0:17:50 > 0:17:53I've given her the recipe for my almond and marmalade cake.
0:17:53 > 0:17:56If anyone can come up with the perfect preserve for my pud
0:17:56 > 0:17:59Victoria can and I can't wait to see what she's come up with.
0:17:59 > 0:18:02It's a great challenge, and I love that kind of challenge.
0:18:02 > 0:18:07To come up with something that's going to complement another flavour
0:18:07 > 0:18:10is what I really enjoy, to be honest.
0:18:10 > 0:18:12But it's not going to be easy.
0:18:18 > 0:18:20So, did Victoria manage to come up with
0:18:20 > 0:18:24the right combination of flavours for me to use in my marmalade cake?
0:18:24 > 0:18:27Well, I can ask her, because she's here in the kitchen with me.
0:18:27 > 0:18:28- Hello, Victoria.- Hi.
0:18:28 > 0:18:32Fantastic-looking marmalades, and a champion marmalade-maker.
0:18:32 > 0:18:36- Yay!- So let's run through some of these flavours you've got here.
0:18:36 > 0:18:38- Now, I'm looking for one to go in the cake.- Yeah.
0:18:38 > 0:18:41Right, I thought really what you wanted was something
0:18:41 > 0:18:43that would add to the cake,
0:18:43 > 0:18:46and I sort of had a little Middle Eastern feel.
0:18:46 > 0:18:48Victoria's marmalade
0:18:48 > 0:18:51is thick shreds made of Seville oranges and jasmine.
0:18:53 > 0:18:55Oh!
0:18:55 > 0:18:57- Oh, that's sharp, isn't it?- Mmm.
0:18:57 > 0:18:59With this one, I thought, add another flavour,
0:18:59 > 0:19:01and on that basis, I thought jasmine.
0:19:01 > 0:19:03- What's this one?- This one is softer.
0:19:03 > 0:19:05I have learned a lot doing this.
0:19:05 > 0:19:07So this is orange and jasmine marmalade?
0:19:07 > 0:19:10Orange and jasmine again, but I've taken out the big chunks
0:19:10 > 0:19:13and just used the zest of the fruit.
0:19:13 > 0:19:16So the flavour should come through more.
0:19:19 > 0:19:20What do you figure?
0:19:20 > 0:19:21Wow!
0:19:21 > 0:19:23That's got the jasmine. Woo!
0:19:23 > 0:19:26That does carry some huge flavour.
0:19:26 > 0:19:28I mean, very, very tart.
0:19:28 > 0:19:30The reason I thought that would work
0:19:30 > 0:19:35is it's going in a cake. It's going against the eggs, the butter,
0:19:35 > 0:19:37- so it's got to have punch to come through.- OK.
0:19:37 > 0:19:40- I understand.- That would be my preferred choice.
0:19:40 > 0:19:43This one is orange and apricot.
0:19:43 > 0:19:44Have a go at that.
0:19:44 > 0:19:46I'm letting you go first on that one.
0:19:46 > 0:19:49- Aren't I nice?- It's got a bit of body to this.
0:19:49 > 0:19:52Again, that's because you're actually using
0:19:52 > 0:19:55proper shreds rather than the zest.
0:19:55 > 0:19:58Lovely taste of orange. Almost saffron-like.
0:20:00 > 0:20:03Normally, I wouldn't think so much about what marmalade to use,
0:20:03 > 0:20:06but Victoria's jars just show what a difference
0:20:06 > 0:20:09it could make to my cake. It's decision time.
0:20:09 > 0:20:12Now, I've chosen to go inside the cake...
0:20:12 > 0:20:13this one.
0:20:13 > 0:20:15- I'm surprised.- Orange and apricot.
0:20:15 > 0:20:17- Yes.- But...
0:20:17 > 0:20:19in the icing on the top,
0:20:19 > 0:20:22I'm going to use the orange and jasmine marmalade
0:20:22 > 0:20:23for the topping as well.
0:20:23 > 0:20:26I'm going to incorporate that somewhere.
0:20:26 > 0:20:29I like that flavour. You're right - it's a great flavour.
0:20:29 > 0:20:31But for the cake, I'll use this - I like the chunky bits.
0:20:31 > 0:20:35- That one is much more marmaladey as marmalade is understood.- Exactly.
0:20:35 > 0:20:37Whereas the other one's playtime!
0:20:37 > 0:20:39Right. Fantastic. Love to see what you think later.
0:20:41 > 0:20:42For the cake mixture,
0:20:42 > 0:20:45I'm creaming together the butter and the caster sugar.
0:20:48 > 0:20:49Add the eggs.
0:20:49 > 0:20:53Then, to start the orange flavour, the zest of an orange.
0:20:54 > 0:20:56Now, what I'm going to add to this now
0:20:56 > 0:20:58is some of the drier ingredients.
0:20:58 > 0:21:00Now, I've got some semolina going in there -
0:21:00 > 0:21:04adds a little bit of crunch to it, little bit of depth and body.
0:21:04 > 0:21:06And then I've got some ground almonds,
0:21:06 > 0:21:07which are going to go in there as well.
0:21:07 > 0:21:10Now, if you like, you could just put ground almonds in there
0:21:10 > 0:21:14or flour and ground almonds. Baking powder in.
0:21:14 > 0:21:16Give that a good mix together.
0:21:18 > 0:21:21Finally, I'm adding a small amount of orange juice,
0:21:21 > 0:21:24which will help to loosen the mixture.
0:21:24 > 0:21:26Now, I'm going to put three
0:21:26 > 0:21:30tablespoons of your marmalade in there as well.
0:21:30 > 0:21:32Again, that'll slacken it down a little bit.
0:21:32 > 0:21:34This is where the flavour's going to come in -
0:21:34 > 0:21:36those chunks in there.
0:21:39 > 0:21:41There's my mixture. I'll pop it straight into a tin.
0:21:43 > 0:21:47The tin is greased and lined and the whole thing goes into the oven
0:21:47 > 0:21:50for 35 minutes at 180 degrees C.
0:21:52 > 0:21:55And when it comes out, that's what it looks like.
0:21:55 > 0:21:57It's lovely and flat.
0:21:57 > 0:22:00Now, the thing I'm going to add to that
0:22:00 > 0:22:02is a lovely mascarpone-based icing.
0:22:04 > 0:22:08For the topping, mix together mascarpone from the fridge,
0:22:08 > 0:22:09icing sugar,
0:22:09 > 0:22:12then stir in soft unsalted butter.
0:22:13 > 0:22:18Mix this all together. That's your basic icing for the top.
0:22:18 > 0:22:20Today I'm lucky enough
0:22:20 > 0:22:23to have another of Victoria's marmalades on hand.
0:22:23 > 0:22:26But normally the same marmalade that went into the cake
0:22:26 > 0:22:27would work in the icing.
0:22:29 > 0:22:31And swirl the cream cheese icing
0:22:31 > 0:22:33over the top of the cake with a wooden spoon.
0:22:34 > 0:22:36I'm going to get some more of this...
0:22:36 > 0:22:41And I think that with the icing, which is quite sweet...
0:22:41 > 0:22:44- It'll help cut through.- Yeah.
0:22:44 > 0:22:48And I think it gives it a bit more gumption.
0:22:48 > 0:22:51You've got something with jasmine on it with orange.
0:22:51 > 0:22:54I think that, together with that orange and marmalade cake,
0:22:54 > 0:22:56will be absolutely delicious.
0:22:58 > 0:23:01This rich and zingy cake is best served chilled,
0:23:01 > 0:23:04so that the cream cheese icing is stiff and cold,
0:23:04 > 0:23:07then drizzled with marmalade just before eating.
0:23:11 > 0:23:13Earlier, cake designer Peggy Porschen
0:23:13 > 0:23:16showed me how to make a sugar-paste rose.
0:23:16 > 0:23:18A little bit thinner there,
0:23:18 > 0:23:20- otherwise your petals look a bit chunky.- Oh, right.
0:23:20 > 0:23:22Don't want chunky, do we?
0:23:24 > 0:23:27Now Peggy and her assistant, Olivia, are going to help me decorate
0:23:27 > 0:23:29my next pudding.
0:23:29 > 0:23:31I'm going to make a strawberry mousse cake.
0:23:31 > 0:23:32It's a very light cake,
0:23:32 > 0:23:35and it's got strong flavours of strawberries all the way through it.
0:23:35 > 0:23:39I've got fresh strawberries and I've got the puree going into the cake.
0:23:39 > 0:23:42Now, Peggy, it's not like a stodgy cake
0:23:42 > 0:23:44that you can just lump stuff on.
0:23:44 > 0:23:47It's going to be quite a delicate thing. You all right with that?
0:23:47 > 0:23:50Sure. I'm going to make some tiny sugar strawberries.
0:23:50 > 0:23:51- Cute!- Then I thought I'd do
0:23:51 > 0:23:56some very light strawberry blossoms with it, and little leaves,
0:23:56 > 0:23:58to create a lovely garden theme.
0:23:58 > 0:23:59How very me!
0:24:01 > 0:24:03This dessert makes quite an impression,
0:24:03 > 0:24:05bursting with strawberry flavour.
0:24:05 > 0:24:10The light and fluffy mousse rests on the top of a Genoese sponge.
0:24:14 > 0:24:16OK. To start with, what I've got in here at the moment...
0:24:16 > 0:24:19I've got a straight Genoese sponge at the bottom of this tin.
0:24:19 > 0:24:21The next thing I'll add is a mousse,
0:24:21 > 0:24:24and this mousse will really liven up this.
0:24:24 > 0:24:27I'm using proper strawberry puree and jelly in there as well.
0:24:27 > 0:24:30But to kick off with - evaporated milk.
0:24:30 > 0:24:31Into a bowl.
0:24:31 > 0:24:35Whisk the evaporated milk until it's bubbly,
0:24:35 > 0:24:38add cool melted jelly to help it set and finally,
0:24:38 > 0:24:41fold in the puree made from fresh strawberries.
0:24:41 > 0:24:44The smell is absolutely gorgeous on this.
0:24:44 > 0:24:47Fold round the outside...
0:24:49 > 0:24:50So that's your filling.
0:24:50 > 0:24:53Park that to one side.
0:24:53 > 0:24:57Oil around a cake tin. This will hold your lining paper in place.
0:24:58 > 0:25:01Top and tail them. I'm going to cut them in half.
0:25:01 > 0:25:04Arrange your half strawberries around the outside of the tin
0:25:04 > 0:25:07with the cut side on the paper.
0:25:07 > 0:25:09Now I've got my mousse here.
0:25:09 > 0:25:12I'm going to pour that into the middle.
0:25:14 > 0:25:17You can see how light it is - you can still see all the bubbles in it.
0:25:17 > 0:25:19I chill my mousse cake in the fridge overnight
0:25:19 > 0:25:22although four to five hours should be enough.
0:25:23 > 0:25:26I'll show you one that has been in the fridge.
0:25:27 > 0:25:29And here's one that has chilled.
0:25:29 > 0:25:31Pop the...
0:25:32 > 0:25:34..springform case off
0:25:34 > 0:25:36and peel the paper off.
0:25:38 > 0:25:42What you've actually got is that beautiful Genoese base,
0:25:42 > 0:25:44then you have the strawberries...
0:25:46 > 0:25:48And that, even on its own,
0:25:48 > 0:25:50is absolutely gorgeous.
0:25:50 > 0:25:53But at this stage, I'll pass it on to Peggy.
0:25:53 > 0:25:56Peggy works her magic by decorating my cake with beautiful
0:25:56 > 0:25:58sugar strawberries and blossoms.
0:25:58 > 0:26:00They look so cute.
0:26:00 > 0:26:02Very cute. And actually,
0:26:02 > 0:26:05I really love the colour combination of pink and red.
0:26:05 > 0:26:07It's a real strawberry-fest!
0:26:07 > 0:26:09Then I made some of these leaves.
0:26:09 > 0:26:11They're so delicate, aren't they?
0:26:11 > 0:26:14These are just the little white blossoms,
0:26:14 > 0:26:16and you know when you get a strawberry plant,
0:26:16 > 0:26:20it's got little strawberry blossoms on it, which are really cute.
0:26:20 > 0:26:23Thank you very much, Peggy. That looks fantastic.
0:26:23 > 0:26:25Thank you, Olivia.
0:26:25 > 0:26:26That...
0:26:26 > 0:26:30is a beautifully decorated strawberry mousse cake.
0:26:32 > 0:26:34Not everybody's got a Peggy in the house,
0:26:34 > 0:26:38but what I would normally do is dip strawberries into melted chocolate
0:26:38 > 0:26:39and put them on the top.
0:26:45 > 0:26:47My guests are ready to eat.
0:26:47 > 0:26:50Today it's been all about stretching our imaginations
0:26:50 > 0:26:52when it comes to ingredients.
0:26:53 > 0:26:54My chilli beef cornbread pies
0:26:54 > 0:26:58were given an extra kick thanks to the Dorset Naga
0:26:58 > 0:27:00and chilli boys Jim and Dave.
0:27:00 > 0:27:03Marmalade escaped the toast rack and ended up
0:27:03 > 0:27:07in and on top of my almond and marmalade cake,
0:27:07 > 0:27:10thanks to the expertise of Victoria.
0:27:10 > 0:27:15And my strawberry mousse - light, fluffy, irresistible
0:27:15 > 0:27:19and beautifully decorated with Peggy's cute miniature strawberries.
0:27:19 > 0:27:20I think it's time to tuck in.
0:27:20 > 0:27:24I think it's only right to try the chilli pies to start with.
0:27:26 > 0:27:28Gentlemen, choose your weapons!
0:27:30 > 0:27:35The aroma's amazing. You get the mixture of the chilli and the cheese.
0:27:35 > 0:27:37Have you hit any of the chillies yet, boys?
0:27:37 > 0:27:41It's definitely flavoured, but still you can really taste the shin.
0:27:41 > 0:27:43It hasn't actually overpowered it.
0:27:43 > 0:27:46Next, my strawberry mousse cake.
0:27:46 > 0:27:48It's a beautiful cake.
0:27:48 > 0:27:50You've given yourself a very big piece!
0:27:52 > 0:27:55What do you think of the presentation?
0:27:55 > 0:27:57- Beautiful.- Wonderful. Absolutely brilliant.
0:27:57 > 0:27:59It's the attention to detail. It's a form of art.
0:27:59 > 0:28:02Finally, that zesty marmalade and almond cake.
0:28:02 > 0:28:05It's such a lovely bitterness and sweetness,
0:28:05 > 0:28:09then the scrumptiousness of the mascarpone goes really well together.
0:28:09 > 0:28:12- A good job there with your marmalade.- Thank you!
0:28:12 > 0:28:15I'm relieved! Really relieved.
0:28:16 > 0:28:19I think we've experienced some real indulgence today
0:28:19 > 0:28:22and some great food and some great company.
0:28:22 > 0:28:23I hope you can join me next time,
0:28:23 > 0:28:26when I'll have more pies and puds on the menu. See you then.
0:28:26 > 0:28:28I think we need some more of this hot chilli.