0:00:02 > 0:00:04There's nothing better than a steamed suet pudding
0:00:04 > 0:00:06or the smell of a home-baked pie baking in the oven.
0:00:06 > 0:00:08This is food that comes from the heart,
0:00:08 > 0:00:11and it's certainly food that's close to my heart.
0:00:24 > 0:00:27Today is all about my passion for the straightforward comfort food
0:00:27 > 0:00:29that generations have thrived on.
0:00:29 > 0:00:31Sweet or savoury, pie or pud,
0:00:31 > 0:00:34there's something for everyone on today's menu.
0:00:37 > 0:00:41Coming up, I'm baking my rich sausage plait,
0:00:41 > 0:00:43helped by my guest, Hannah Pemberton,
0:00:43 > 0:00:47a big fan of one of its key ingredients, black pudding.
0:00:47 > 0:00:49Have you mixed up all the sausage meat yet?
0:00:49 > 0:00:53- No, I'm about to do that now, chef. Sorry.- I'm not a chef, I'm a baker.
0:00:53 > 0:00:57- OK, sorry.- I'm higher up the tree than a chef.- Oh, OK!
0:00:57 > 0:01:00I go back in time when I visit an old-fashioned sweet shop,
0:01:00 > 0:01:04looking for some inspiration for my next recipe.
0:01:04 > 0:01:07All the sweets I remember are all lined up in jars.
0:01:07 > 0:01:11It's nostalgia for me. It takes me back to when I was a kid again.
0:01:11 > 0:01:14Liquorice - my childhood favourite.
0:01:16 > 0:01:19- It's a tart...- Tart. - ..raspberry flavour.
0:01:19 > 0:01:21Are you calling me a tart?
0:01:23 > 0:01:26Us British bakers use spices every day,
0:01:26 > 0:01:30and spice expert Arun Kapil takes me on an aromatic journey
0:01:30 > 0:01:33through the East, without ever leaving my kitchen.
0:01:33 > 0:01:36This doesn't taste like what you'd expect.
0:01:36 > 0:01:39- You have to change the rulebook. - You do, but that's the whole point.
0:01:39 > 0:01:43I'll be turning my attention to the 1970s,
0:01:43 > 0:01:46and creating a spectacular dessert based on a classic.
0:01:46 > 0:01:50That is a Black Forest gateau trifle
0:01:50 > 0:01:53infused with some beautiful spices.
0:01:54 > 0:01:57And if you want to bake my recipes,
0:01:57 > 0:01:59check them out on the BBC website.
0:02:03 > 0:02:04Up north, where I grew up,
0:02:04 > 0:02:07the locals love their black pudding and I do too,
0:02:07 > 0:02:11so I decided to incorporate it into one of my recipes
0:02:11 > 0:02:14and turned to the home of black pudding in search of inspiration.
0:02:15 > 0:02:19The heart of black pudding in Britain is indisputably Lancashire
0:02:19 > 0:02:22and, in particular, the town of Bury.
0:02:22 > 0:02:25Black pudding has been made in Bury by one company continuously
0:02:25 > 0:02:29for over 100 years, and it's owned by Debbie.
0:02:29 > 0:02:33What makes a black pudding special is the actual recipe itself
0:02:33 > 0:02:35and there's lots around, but these here,
0:02:35 > 0:02:38it's quite special and everybody seems to like them.
0:02:38 > 0:02:41Making black pudding is not for the faint-hearted.
0:02:41 > 0:02:44Dried pigs' blood and cleaned intestines
0:02:44 > 0:02:48are turned into nearly 2,000 tonnes of pudding every year.
0:02:48 > 0:02:51Yeah, everybody wants to make a good black pudding,
0:02:51 > 0:02:53and they enjoy doing it as much as I do,
0:02:53 > 0:02:56and I think that's what makes it so successful.
0:03:00 > 0:03:03Black pudding is not to everyone's taste, it's true,
0:03:03 > 0:03:07but I asked three local ladies who love using black pudding at home
0:03:07 > 0:03:09to show me how they serve it.
0:03:09 > 0:03:13First up is Michelle, who lives on the outskirts of Bury.
0:03:13 > 0:03:17She serves her black pudding a very popular way, with scallops.
0:03:17 > 0:03:21First of all I boiled a pan of chicken stock
0:03:21 > 0:03:25and I put frozen peas into it with a bit of mint and salt and pepper.
0:03:25 > 0:03:29In the other frying pan I fried my black pudding off,
0:03:29 > 0:03:33returned that to a plate then put the scallops in and fried those off.
0:03:33 > 0:03:37I blitzed the pea mash and then plated it all up...
0:03:39 > 0:03:42..and finish it off with a bit of balsamic glaze.
0:03:42 > 0:03:45Michelle's recipe is a classic restaurant starter,
0:03:45 > 0:03:51simple, honest, and called classic for a reason.
0:03:51 > 0:03:52Next it's Linzi,
0:03:52 > 0:03:56who has a rather different approach.
0:03:56 > 0:04:00She serves black pudding in filo parcels with rhubarb.
0:04:00 > 0:04:03I like the combination of local ingredients
0:04:03 > 0:04:06but with something different, like filo pastry.
0:04:08 > 0:04:10First of all,
0:04:10 > 0:04:12you saute the finely chopped black pudding.
0:04:12 > 0:04:16You then remove that, fry the onion and the rhubarb just for
0:04:16 > 0:04:19a few minutes to start the softening process.
0:04:19 > 0:04:22And then add some cider, which you then simmer for a little while
0:04:22 > 0:04:24until you have a thick paste.
0:04:24 > 0:04:27You then add the black pudding back to the pan,
0:04:27 > 0:04:30pushing it up and then allow that to cool.
0:04:30 > 0:04:34Then you make your parcels by rolling out your filo pastry
0:04:34 > 0:04:37and putting about a spoonful in each one.
0:04:37 > 0:04:40Form the pastry parcels and then pop them in the oven
0:04:40 > 0:04:43for about 15 to 20 minutes until they're golden.
0:04:43 > 0:04:46Linzi serves these lovely parcels
0:04:46 > 0:04:48with a sweet chilli sauce dip.
0:04:48 > 0:04:50Nice!
0:04:52 > 0:04:57Finally it's Hannah's turn, from South Manchester.
0:04:57 > 0:05:00She puts her black pudding into a steak and Guinness pie.
0:05:00 > 0:05:05Combine the onion, the celery, carrots and the beef,
0:05:05 > 0:05:07mix together with the stout, Worcester sauce
0:05:07 > 0:05:10and a generous amount of seasoning.
0:05:10 > 0:05:13Put that on a hob with the lid on for a couple of hours
0:05:13 > 0:05:15until the meat starts to soften.
0:05:15 > 0:05:18Skin your black pudding and then cut that into large chunks
0:05:18 > 0:05:20and mix that through the pie mix.
0:05:20 > 0:05:24Line the inside of a baking case with puff pastry.
0:05:24 > 0:05:28You part-bake that and then when that comes out,
0:05:28 > 0:05:31spoon the mixture into the base
0:05:31 > 0:05:34of the pastry base and then take another piece of pastry
0:05:34 > 0:05:37and lay that over the top. Pop a hole in the centre,
0:05:37 > 0:05:40trim off the excess and bung it in the oven
0:05:40 > 0:05:42and it will be done in about 30 to 40 minutes.
0:05:42 > 0:05:45Hannah's dish is closest to how I want to cook
0:05:45 > 0:05:49with black pudding, but I'm going to be using sausage meat in my pie.
0:05:55 > 0:05:59Hannah, you use black pudding in a pie like I'm going to, actually.
0:05:59 > 0:06:02I think black pudding is more eaten in the north.
0:06:02 > 0:06:05They're not as passionate down south. It's a cultural thing.
0:06:05 > 0:06:06Do you find that yourself?
0:06:06 > 0:06:08I've only ever lived in the north,
0:06:08 > 0:06:11so I know loads of people who are proper black pudding advocates.
0:06:11 > 0:06:15You don't just eat it at breakfast, you can eat it with loads of things.
0:06:15 > 0:06:18You can stick it in a risotto or have it crispy with other things
0:06:18 > 0:06:21or there are other interesting things that you can do with it.
0:06:21 > 0:06:25- Risotto?- Yeah, like, you wouldn't put it in the risotto, but you might
0:06:25 > 0:06:27have it sliced really finely and then crisped up and dressed...
0:06:27 > 0:06:30Are you saying it's a kind of northern truffle?
0:06:30 > 0:06:34Um, yeah, maybe, it's a northern truffle!
0:06:36 > 0:06:39So, there you have it, black pudding is a northern truffle.
0:06:39 > 0:06:42OK, now I'm going to make a poor man's beef Wellington.
0:06:44 > 0:06:47This is no normal sausage meat plait.
0:06:47 > 0:06:50Fresh, buttery pastry, mushrooms, caramelised onions
0:06:50 > 0:06:54and of course the deep flavour of British black pudding,
0:06:54 > 0:06:56make this pie rock.
0:06:58 > 0:06:59If you could...
0:06:59 > 0:07:02chop up that black pudding.
0:07:02 > 0:07:04Mix it with the sausage meat
0:07:04 > 0:07:06- and pop it in there. - OK.- Thank you very much.
0:07:06 > 0:07:09Finely chop some chestnut mushrooms and fry for 5-10 minutes.
0:07:09 > 0:07:12Then pop it into a processor and blitz it down,
0:07:12 > 0:07:13so it ends up in a paste.
0:07:13 > 0:07:16It's fairly dry, which is what you want at the bottom
0:07:16 > 0:07:17of your sausage plait,
0:07:17 > 0:07:20cos you don't want a soggy bottom soaking through
0:07:20 > 0:07:21to that pastry in the bottom.
0:07:21 > 0:07:25- Nobody wants a soggy bottom. - You don't want a soggy bottom.
0:07:25 > 0:07:27Have you mixed up all the sausage meat yet?
0:07:27 > 0:07:30- I'm about to do that now, Chef. Sorry.- I'm not a chef, I'm a baker.
0:07:30 > 0:07:33- OK, sorry.- I'm higher up the tree than a chef.- OK!
0:07:35 > 0:07:37OK...
0:07:37 > 0:07:40Next, chop up a red onion into chunks and gently fry.
0:07:40 > 0:07:42In a separate bowl, Hannah has mixed the black pudding
0:07:42 > 0:07:46and the freshly-picked thyme into the sausage meat.
0:07:46 > 0:07:49Into this pan with the onions we're going to add the butter
0:07:49 > 0:07:52and sugar, brown sugar.
0:07:52 > 0:07:56This will start melting and start caramelising these onions.
0:07:56 > 0:07:59You need to cook these for about ten minutes
0:07:59 > 0:08:02and then you add the sherry vinegar straight into it
0:08:02 > 0:08:05and then reduce that down for another five, ten minutes.
0:08:05 > 0:08:08And you end up with something... that looks like this.
0:08:08 > 0:08:10It's beautiful and soft...
0:08:10 > 0:08:13- and it smells so sweet.- What does the sherry vinegar add to it?
0:08:13 > 0:08:16- Flavour and sweetness.- Smells fantastic.- Smells great, doesn't it?
0:08:16 > 0:08:17Yeah, lovely.
0:08:18 > 0:08:20Now it's puff pastry time.
0:08:20 > 0:08:23This really needs to be made in advance.
0:08:23 > 0:08:27Keep this pastry cool and handle it as little as you can.
0:08:27 > 0:08:30Now, this is where you start to build your sausage plait.
0:08:30 > 0:08:33Start with a layer of the mushroom paste,
0:08:33 > 0:08:36then it's the sausage meat and black pudding mixture.
0:08:36 > 0:08:37I hope you like this, by the way.
0:08:37 > 0:08:39Yeah, I think it's going to be delicious.
0:08:39 > 0:08:42And finally, the caramelised onions.
0:08:44 > 0:08:47To make the plait, take a sharp knife, trim off the ends
0:08:47 > 0:08:48and the sides.
0:08:48 > 0:08:51Stretch the corners, fold over the top
0:08:51 > 0:08:54and push down to seal the ends.
0:08:57 > 0:09:01Cut two-centimetre strips all the way down the pastry
0:09:01 > 0:09:03on each side of the filling
0:09:03 > 0:09:05and fold over to create the plait effect.
0:09:05 > 0:09:08So you fold over one and go over the other side.
0:09:08 > 0:09:11Take it from corner to corner,
0:09:11 > 0:09:14and likewise over again all the way down
0:09:14 > 0:09:19and this forms a beautiful little plait latticework on the top
0:09:19 > 0:09:22- which looks great, doesn't?- Lovely. It's going to be delicious.
0:09:22 > 0:09:25It's reminded me of a giant glamorous sausage roll.
0:09:25 > 0:09:28- Oh, yeah, that's pretty much what it is.- Yeah.
0:09:28 > 0:09:31And that, basically, is your sausage plait.
0:09:31 > 0:09:35Give your sausage plait a good egg wash,
0:09:35 > 0:09:37sprinkle with sesame seeds,
0:09:37 > 0:09:39and to bake at 200 degrees Celsius for 30 minutes,
0:09:39 > 0:09:41until you get something like this.
0:09:45 > 0:09:48You can see what's happened. It's roasted all the sesame seeds on top.
0:09:48 > 0:09:51- Looks amazing.- Gorgeous golden colour on the top.
0:09:51 > 0:09:53Let's take a layer...
0:09:54 > 0:09:57- That looks amazing. - And there you have it.
0:09:57 > 0:10:01That is a sausage plait fit for any table.
0:10:01 > 0:10:05Beef Wellington, you should be quaking in your wellies!
0:10:08 > 0:10:11This pie has everything, not just looks.
0:10:11 > 0:10:14The black pudding gives the mushrooms and sausage meat
0:10:14 > 0:10:18a deep, savoury taste, which is balanced by the sweet onions.
0:10:22 > 0:10:25First, I'm spicing up my kitchen.
0:10:25 > 0:10:29A huge number of my recipes use spices and we bake with them
0:10:29 > 0:10:30all year round.
0:10:30 > 0:10:32But chef-turned-spice-expert Arun Kapil
0:10:32 > 0:10:36is here to tell me there's more to my spice store than I think.
0:10:38 > 0:10:40- Hello, Arun.- Hi, Paul.
0:10:40 > 0:10:42It's difficult to impart to the people watching the smells
0:10:42 > 0:10:46that are happening at the moment. So what, basically, have we got here?
0:10:46 > 0:10:49This is like taking a stab at an English kitchen spice rack,
0:10:49 > 0:10:51you might say.
0:10:51 > 0:10:53It's easy to forget that pepper is actually a spice.
0:10:53 > 0:10:57Arun has brought in a selection to give me a masterclass.
0:10:57 > 0:11:00- What's this, is this pepper? - You have to guess, Paul.
0:11:00 > 0:11:03See if you can guess which ones they are.
0:11:03 > 0:11:06I've got four different peppers here and I don't know which is which.
0:11:06 > 0:11:08I wouldn't normally just eat pepper.
0:11:08 > 0:11:10It's like tasting a wine, to an extent.
0:11:10 > 0:11:12You want to get a good noseful of it.
0:11:12 > 0:11:13You smell it, you don't eat it.
0:11:13 > 0:11:15You smell it first
0:11:15 > 0:11:18and that starts to play memories in your head from things in the past.
0:11:18 > 0:11:21And then when you actually taste it you get both the flavour
0:11:21 > 0:11:22and the taste of it.
0:11:24 > 0:11:27The first thing that came in, "it's very peppery"!
0:11:27 > 0:11:29- ARUN LAUGHS - It's pepper!
0:11:29 > 0:11:30This is white pepper.
0:11:30 > 0:11:33White pepper is essentially exactly the same as black pepper,
0:11:33 > 0:11:35but that black husk has been taken off it.
0:11:35 > 0:11:40- That's all white pepper is.- Really? - Absolutely.- A bit mustardy as well.
0:11:40 > 0:11:42Beautiful. Absolutely.
0:11:42 > 0:11:45- Like a wasabi, almost. It's going in that kind of direction.- Yeah.
0:11:45 > 0:11:48- That would go in a steak and ale pie, no worries.- Perfect.
0:11:48 > 0:11:50Now, the next one, which is slightly darker,
0:11:50 > 0:11:53this is a bit more earthy than the first one.
0:11:55 > 0:11:57- It's definitely stronger. - This is long pepper.
0:11:57 > 0:12:00This was the original pepper the Romans used to trade in
0:12:00 > 0:12:02before black pepper was discovered.
0:12:02 > 0:12:04It works really well with sweet stuff.
0:12:04 > 0:12:07The problem is, when you put salt and pepper in a dish, you know
0:12:07 > 0:12:09what it's going to taste like.
0:12:09 > 0:12:11This doesn't taste like what you'd expect,
0:12:11 > 0:12:14- so you have to change the rule book. - You do, but that's the whole point.
0:12:14 > 0:12:16That's what I'm all about.
0:12:16 > 0:12:18Changing the rule book is what we should be doing.
0:12:18 > 0:12:20We haven't all got one of you in the kitchen.
0:12:20 > 0:12:21No, but everyone can play.
0:12:21 > 0:12:24Arun has brought in one of my favourite spices, nutmeg.
0:12:24 > 0:12:26- Is it a nut?- It's actually a seed.
0:12:26 > 0:12:29It grows like a conker, you crack open the green shell.
0:12:29 > 0:12:33Inside the green shell you see this black nut, this dark-brown nut,
0:12:33 > 0:12:39and around this nut is a lacy husk, which is mace.
0:12:39 > 0:12:42So, you take off the mace, you crack the brown casing
0:12:42 > 0:12:45and you end up with the seed, which is nutmeg.
0:12:47 > 0:12:48I love nutmeg.
0:12:48 > 0:12:50Later, I'll be asking Arun to help me
0:12:50 > 0:12:52spice up a classic dessert recipe.
0:12:52 > 0:12:56It's my reinvented favourite pudding with pepper.
0:12:56 > 0:12:59But first I'm going back to being a kid again.
0:13:03 > 0:13:06I'm making a traditional pudding that's full of flavour
0:13:06 > 0:13:09and memories of my childhood. I want to rekindle that sense of fun
0:13:09 > 0:13:13and enjoyment we all remember from when we were kids.
0:13:17 > 0:13:19In Pateley Bridge, North Yorkshire,
0:13:19 > 0:13:25is the oldest sweet shop in England, first opening its doors in 1827.
0:13:25 > 0:13:29If you're looking for true nostalgia this is the best place to start.
0:13:29 > 0:13:32The classic ye olde penny sweet shop. Look at it!
0:13:32 > 0:13:34It takes me back to when I was a kid again.
0:13:34 > 0:13:37It's got everything in here that I'm looking for.
0:13:37 > 0:13:39I'm itching to get inside but, more importantly,
0:13:39 > 0:13:41I want to try my favourite sweets
0:13:41 > 0:13:45and find inspiration for my true nostalgic pud.
0:13:47 > 0:13:50The shop is a family business and is run by Keith Tordoff...
0:13:50 > 0:13:53- Hello, Paul. My wife... - '..his wife Gloria...'
0:13:53 > 0:13:55Hello!
0:13:55 > 0:13:59'..and their son Alexander and his partner Kirsty.'
0:13:59 > 0:14:01This is... Well, I'm a kid again.
0:14:01 > 0:14:04You must be a kid, working in a place like this.
0:14:04 > 0:14:08- You've got to be, in a sweet shop. Absolutely.- It's nostalgia for me.
0:14:08 > 0:14:14I look around, all I see is, from the age of four to the age of 14,
0:14:14 > 0:14:17all the sweets I remember are all lined up in jars,
0:14:17 > 0:14:20and they're springing back to me. I'd forgotten half of these things.
0:14:20 > 0:14:23Like a lot of us,
0:14:23 > 0:14:27I think my first love of flavours started in a sweet shop.
0:14:27 > 0:14:29Toasted tea cakes.
0:14:29 > 0:14:35Ah! Pebbles. A school favourite. A kopp kop.
0:14:35 > 0:14:39- Do you have cough candy twists?- Yeah.- No!- Yeah.
0:14:39 > 0:14:41Sorry, I'm like a kid.
0:14:41 > 0:14:44- I really could eat these sweets all day.- Which one is your favourite?
0:14:44 > 0:14:47I've got to say Yorkshire mixture.
0:14:47 > 0:14:50I'm from Yorkshire, I'm a Yorkshire lad
0:14:50 > 0:14:53and it's got a little bit of everything.
0:14:53 > 0:14:56We've got in it, obviously the pear drop, the fruit rock and,
0:14:56 > 0:14:58one thing that's very important,
0:14:58 > 0:15:02every single one must have a fish in it.
0:15:04 > 0:15:06That's tasty.
0:15:06 > 0:15:10Now, believe it or not, I'm here to do some serious research
0:15:10 > 0:15:13and I want some advice about old-fashioned flavour
0:15:13 > 0:15:15that would go well in a steamed pudding.
0:15:15 > 0:15:19I'm looking for something that's got a bit of kick to it,
0:15:19 > 0:15:20a bit of character to it
0:15:20 > 0:15:25and something I could put in a pudding that reminds me of my youth.
0:15:25 > 0:15:28I think, for memories, it's got to be the sweet peanut.
0:15:28 > 0:15:31- Oh, yes. - Smell the actual sweet peanut.
0:15:31 > 0:15:33- It's just like a peanut, isn't it?- Yeah.
0:15:35 > 0:15:37Mmm...they're delicious, those.
0:15:37 > 0:15:40Peanut isn't the flavour I'm looking for,
0:15:40 > 0:15:43but I'm certainly enjoying reminiscing.
0:15:43 > 0:15:46Now, thinking of another one - I'm thinking strawberry.
0:15:46 > 0:15:50I think it's got to be, for memories, a strawberry bonbon.
0:15:50 > 0:15:51It's chewy...
0:15:52 > 0:15:55It has got that strong strawberry flavour.
0:15:55 > 0:15:58One thing that has stuck in my mind, one flavour I haven't hit -
0:15:58 > 0:16:01and I've seen it a couple of times in the shop - liquorice.
0:16:01 > 0:16:03Now, liquorice is one of those flavours and textures,
0:16:03 > 0:16:05- you either love it or you hate it. - Yes.
0:16:05 > 0:16:10In Keith's shop, he has an array of liquorice I can try,
0:16:10 > 0:16:12and first, I try liquorice bark.
0:16:12 > 0:16:14All liquorice starts here.
0:16:14 > 0:16:17All liquorice starts from the root - they grow the plant.
0:16:17 > 0:16:18The plant itself, above ground,
0:16:18 > 0:16:20grows up to about four foot in height.
0:16:20 > 0:16:24And this is then, to get all the liquorice products,
0:16:24 > 0:16:27is actually boiled to extract the juice from it.
0:16:27 > 0:16:29- It tastes like bark.- Yes. - It does taste like bark.
0:16:29 > 0:16:31- It's like chewing on a tree.- Yes.
0:16:31 > 0:16:34But then you've got...that sort of sharpness coming through.
0:16:35 > 0:16:39But I want to try liquorice that's a bit more familiar.
0:16:39 > 0:16:42You've got something which actually is one of my dad's favourites -
0:16:42 > 0:16:44a Pontefract cake. Can I try one?
0:16:44 > 0:16:45Of course you can, yes.
0:16:45 > 0:16:48Help yourself - always got the seal on it, the stamp.
0:16:48 > 0:16:50What is the seal?
0:16:50 > 0:16:55The seal was originally Wilkinson's Pontefract Factory
0:16:55 > 0:16:58and it used to be stamped by hand, did that,
0:16:58 > 0:17:03and the ladies could do about 30,000-35,000 of these per day.
0:17:03 > 0:17:08A bit of aniseed added to it, a bit of treacle added to it.
0:17:09 > 0:17:12- That's the key thing, I think, is that treacle.- Yes.
0:17:12 > 0:17:15Treacle's been added and you...you can taste that now.
0:17:15 > 0:17:18When you said it, I thought, "Yeah, got that."
0:17:18 > 0:17:19This helps me a lot.
0:17:20 > 0:17:23Well, after eating all those sweets, I've finally made my decision
0:17:23 > 0:17:26on which flavour I'm going to put in my next recipe.
0:17:26 > 0:17:28It's liquorice.
0:17:29 > 0:17:31That flavour is delicious,
0:17:31 > 0:17:34and that flavour in a nostalgic pudding,
0:17:34 > 0:17:36for me, is the one.
0:17:40 > 0:17:43Keith, Gloria, I had such a great time that day.
0:17:43 > 0:17:46- For me, it was going back to flavours I'd forgotten.- Hm.
0:17:46 > 0:17:48I think that's what sweets do -
0:17:48 > 0:17:51they rekindle old memories from childhood and growing up.
0:17:51 > 0:17:52That's what it's about.
0:17:52 > 0:17:54I admire the necklace, but...
0:17:54 > 0:17:56- Oh, yeah. - ..you haven't got that, eh?
0:17:56 > 0:17:58- You trumped me.- Trumped you.
0:17:58 > 0:17:59That's not real, though.
0:17:59 > 0:18:01Have a nibble on that, you'll need a dentist.
0:18:01 > 0:18:04- Exactly - that's real.- That's real. - That's a proper one.
0:18:04 > 0:18:07- I'm not swapping, cos it's half-eaten, is yours.- Yeah.
0:18:07 > 0:18:10You brought another load of sweets here - good on you!
0:18:10 > 0:18:14What I'm going to use is actually the liquorice.
0:18:14 > 0:18:16Before that, Paul, can I just say
0:18:16 > 0:18:18- that we've got a surprise for you today, actually.- Oh, yeah?
0:18:18 > 0:18:20We've gone to a lot of trouble,
0:18:20 > 0:18:22- a lot of experiments, a lot of research...- Research.
0:18:22 > 0:18:24And I know you weren't expecting this today...
0:18:24 > 0:18:26PAUL LAUGHS
0:18:26 > 0:18:30- I love it!- Paul's Hollywood Eyes. - There we are.- I'm honoured.
0:18:30 > 0:18:32It's not a nasty trick, though.
0:18:32 > 0:18:36It's not tasty - it's a tart raspberry flavour.
0:18:36 > 0:18:37Are you calling me a tart?
0:18:37 > 0:18:39LAUGHTER
0:18:39 > 0:18:41- If you wear a necklace...! - I love that.
0:18:41 > 0:18:44Do you know what's happening? My taste buds have been...
0:18:44 > 0:18:46They're like fine-tuned instruments.
0:18:46 > 0:18:48They've been assaulted.
0:18:48 > 0:18:50They've just been kicked in the teeth.
0:18:50 > 0:18:52They're just being wellied. That's lovely - thank you.
0:18:52 > 0:18:54I'm made up with that.
0:18:54 > 0:18:58Now - what I'm going to do is a liquorice steamed pudding.
0:18:59 > 0:19:02My steamed puddings are surprisingly light and fluffy
0:19:02 > 0:19:05and the liquorice gives it a fruity tang
0:19:05 > 0:19:08that runs beautifully through the sponge.
0:19:08 > 0:19:10Now, to start with, I'm going to add all the ingredients -
0:19:10 > 0:19:13I've got flour, sugar, I've got three eggs going in.
0:19:13 > 0:19:17Once these have gone in, basically, it's an all-in-one mix.
0:19:17 > 0:19:18You just mix it all together.
0:19:18 > 0:19:21Throw it all in, three eggs, then I've got some butter.
0:19:23 > 0:19:25Then - this is interesting.
0:19:25 > 0:19:26I've got some baking powder in there,
0:19:26 > 0:19:29you want a little bit of rise, lighten it up.
0:19:29 > 0:19:30And I've got...
0:19:33 > 0:19:35What's that?
0:19:36 > 0:19:38- It's treacly.- Treacly.
0:19:38 > 0:19:42- It's liquorice extract.- The pure... - This is the pure stuff.
0:19:42 > 0:19:45- From the sticks.- Yes, exactly.
0:19:45 > 0:19:47Get it in the mix.
0:19:48 > 0:19:50Mix the ingredients together until well blended,
0:19:50 > 0:19:53and it's as easy as that.
0:19:53 > 0:19:56Perfect. This is the basic mixture...
0:19:57 > 0:20:00..which I'm going to spoon into there.
0:20:00 > 0:20:02These are the little pots I'm baking in,
0:20:02 > 0:20:04I've just buttered the inside of them.
0:20:04 > 0:20:07Could you pass me four of those Catherine Wheel things, please?
0:20:07 > 0:20:10I'll give you different colours, different centres.
0:20:10 > 0:20:14- They've got various names - spogs, horse cakes, jelly buttons...- Really?
0:20:14 > 0:20:17- Yes - all different names, you see. - Pink and blue things.
0:20:17 > 0:20:20- I can't use that, you see... - Oh, we'll eat it!
0:20:20 > 0:20:22Waste not, want not.
0:20:23 > 0:20:27Place the liquorice into the bottom of the buttered and lined mould,
0:20:27 > 0:20:29then simply spoon in the mixture,
0:20:29 > 0:20:32allowing a bit of space for the sponge to rise.
0:20:32 > 0:20:34So what I've got is my four pots
0:20:34 > 0:20:36that are filled with the liquorice sponge,
0:20:36 > 0:20:37I've got the liquorice at the bottom.
0:20:37 > 0:20:41I cover my individual puddings with a sheet of silicone paper
0:20:41 > 0:20:45and then tin foil, and steam for 45 minutes.
0:20:45 > 0:20:48And they should come out looking like this.
0:20:49 > 0:20:51- Ooh.- Ah, there we are.
0:20:51 > 0:20:54- Perfect.- They've kept their shape.
0:20:56 > 0:20:57Ooh, perfect.
0:20:57 > 0:21:01There you have it - liquorice puddings.
0:21:03 > 0:21:06This wonderfully light and buttery pudding
0:21:06 > 0:21:10is a real winter warmer that hits the spot every time.
0:21:10 > 0:21:12Thank you very much, guys,
0:21:12 > 0:21:14because I thoroughly enjoyed myself at your shop -
0:21:14 > 0:21:16thank you for the inspiration with the liquorice
0:21:16 > 0:21:19- and a BIG thank you for my sweets. - Many thanks.
0:21:23 > 0:21:27Earlier, Arun Kapil taught me a thing or two about pepper,
0:21:27 > 0:21:30and he's brought with him some home-made blondies,
0:21:30 > 0:21:33made with white pepper, for my next dish.
0:21:33 > 0:21:36Now...it is a twist on a trifle,
0:21:36 > 0:21:39and what I mean by that is it's a '70s twist,
0:21:39 > 0:21:42because I'm going to use the idea of a Black Forest gateau.
0:21:44 > 0:21:46Now, if you're a fan of the Black Forest gateau,
0:21:46 > 0:21:48then you're in for a treat.
0:21:48 > 0:21:51I'm turning this classic combination of chocolate, cherries
0:21:51 > 0:21:53and kirsch into a trifle.
0:21:53 > 0:21:55Arun is going to use his knowledge of spice
0:21:55 > 0:21:57to add a twist to my recipe.
0:21:59 > 0:22:03These are the cherry and chocolate and - I believe - pepper blondies.
0:22:03 > 0:22:06- Absolutely.- Mm. OK. Well, we'll try them later.
0:22:06 > 0:22:09- I like the idea of it, though.- Cool.
0:22:09 > 0:22:10I'm going to utilise it in my trifle,
0:22:10 > 0:22:12- it'll be the base of my trifle. - Lovely.
0:22:12 > 0:22:16First job is to cook down the black cherries in syrup.
0:22:16 > 0:22:18Now, what would you put with that?
0:22:18 > 0:22:21To bring out the fruitiness, cloves - if you infuse cloves into the syrup,
0:22:21 > 0:22:23- I think that might add something to it.- OK.
0:22:23 > 0:22:26- If I give you a little pestle and mortar...- Very good.
0:22:26 > 0:22:28..take what you want and grind it down.
0:22:28 > 0:22:32In this pan, I've got some milk and cream here,
0:22:32 > 0:22:33which are going to go straight in.
0:22:33 > 0:22:35Oh!
0:22:37 > 0:22:39Bring this up to the boil.
0:22:39 > 0:22:42Have you ground up that clove for me?
0:22:42 > 0:22:43What I've done is just crushed them
0:22:43 > 0:22:45so they can infuse, rather than going...
0:22:45 > 0:22:47- Are we going to strain it?- No.
0:22:47 > 0:22:49- Right, I'll keep going. - Crush it down!
0:22:49 > 0:22:52Can't get the staff nowadays. OK. Egg yolks in there.
0:22:53 > 0:22:54Caster sugar, straight in.
0:22:54 > 0:22:56I'm going to add some flour to it -
0:22:56 > 0:22:59this'll be the thickener in the custard.
0:22:59 > 0:23:02This is known is creme patissiere,
0:23:02 > 0:23:04or creme pat, as I like to call it,
0:23:04 > 0:23:06which is thick, flour-based egg custard.
0:23:07 > 0:23:10When the cream and the milk have come to the boil,
0:23:10 > 0:23:13you then drop it straight onto this mixture
0:23:13 > 0:23:16and we're going to put it straight back on the pan again
0:23:16 > 0:23:17and cook out the flour.
0:23:17 > 0:23:20- You managed to do that clove yet? - I have, finally. Here we go.
0:23:20 > 0:23:23- Let's have a look.- Is that OK? - Beautifully done, yes.
0:23:23 > 0:23:26We're going to pop this clove... in with the cherries.
0:23:26 > 0:23:30That should infuse quite nicely. I'll just give it a bit of a stir.
0:23:30 > 0:23:32It does smell good, I'll give you that. OK.
0:23:33 > 0:23:36Over here, the milk's just boiled,
0:23:36 > 0:23:39I'm going to add that to the mixture.
0:23:41 > 0:23:43Give this a stir.
0:23:43 > 0:23:47- Now...nutmeg.- Indeed, sir.- How much?
0:23:47 > 0:23:52I would say maybe just...six or seven rubs.
0:23:54 > 0:23:57Now, I've got some chocolate here I'm going to break up.
0:23:57 > 0:24:01This is going to turn our traditional creme patissiere
0:24:01 > 0:24:03into a chocolate one.
0:24:04 > 0:24:07Break the chocolate into pieces and tip into the creme patissiere
0:24:07 > 0:24:11and very gently stir until it's all blended in.
0:24:11 > 0:24:14Then pop it back onto a low heat and keep stirring.
0:24:16 > 0:24:20And once you see it beginning to hold on the spoon,
0:24:20 > 0:24:23take it off the heat and put it into a bowl to cool down.
0:24:23 > 0:24:25It almost sets like a jelly - you wobble it
0:24:25 > 0:24:29and it'll begin to settle very quickly. That's when it's ready.
0:24:29 > 0:24:31Once it's chilled,
0:24:31 > 0:24:35I add double cream to create a deliciously thick chocolate custard.
0:24:36 > 0:24:38Yeah. That's very good.
0:24:38 > 0:24:41- That's got your nutmeg in it as well.- Beautiful.
0:24:41 > 0:24:44- It does bring out that chocolate. - Doesn't it? Absolutely.- Great blend.
0:24:44 > 0:24:48Next, drain the clove-infused Morello cherries.
0:24:48 > 0:24:50- You can smell that clove. - Gorgeous, isn't it?
0:24:50 > 0:24:54I'll leave them over there to cool.
0:24:55 > 0:24:58I'm using Arun's pepper blondies as a trifle base.
0:24:58 > 0:25:01A delicious alternative to sponge.
0:25:01 > 0:25:04It's white and black pepper in there.
0:25:04 > 0:25:06Again, now you've tasted the black and the white pepper,
0:25:06 > 0:25:09you can see possibly why I've used both to create a balance.
0:25:09 > 0:25:12- It's quite sweet, yeah. - Yeah.- One's sweet.- Absolutely.- OK.
0:25:12 > 0:25:15- Lovely.- I love trifles, brilliant.
0:25:15 > 0:25:19- LAUGHING: Exactly! - I love trifle, with a passion.
0:25:19 > 0:25:21- Probably one more will do.- Perfect.
0:25:22 > 0:25:27Then soak the blondies with kirsch,
0:25:27 > 0:25:29then layer with Morello cherries,
0:25:29 > 0:25:32some cherry jam, and that gorgeous chocolatey creme pat.
0:25:32 > 0:25:37Finally, top with the whipped mascarpone and creme mixture.
0:25:37 > 0:25:42- This is where you begin to salivate. - I've done that already.
0:25:42 > 0:25:46- Now, that is pretty much finished. - Looking good.
0:25:46 > 0:25:50I've got some chocolate. It needs more chocolate.
0:25:50 > 0:25:54- Do you know what I'd do with that, as well?- What's that?
0:25:54 > 0:25:57I would probably also grate on some pepper, to keep the theme going.
0:25:57 > 0:25:58- Pepper?- Yeah.
0:25:58 > 0:26:00I love you, Arun. I really do.
0:26:00 > 0:26:02- But shut up!- But don't push it.
0:26:02 > 0:26:05All right, I'll put a little bit on, OK?
0:26:07 > 0:26:11- Sweet.- Yes. Tiniest bit.
0:26:11 > 0:26:14And a little bit of white pepper on the top.
0:26:14 > 0:26:16That's enough. There you have it.
0:26:16 > 0:26:22That is a Black Forest gateau trifle,
0:26:22 > 0:26:25infused with some beautiful spices.
0:26:26 > 0:26:29If this hasn't made your mouth water,
0:26:29 > 0:26:31I don't know what will -
0:26:31 > 0:26:34dreamy chocolate custard, clove-infused Morello cherries
0:26:34 > 0:26:37and blondies soaked in kirsch.
0:26:37 > 0:26:39A classic with a twist.
0:26:39 > 0:26:42Thank you for your help, thank you for teaching me
0:26:42 > 0:26:44a little bit more about spice.
0:26:48 > 0:26:50My guests are ready to eat.
0:26:50 > 0:26:52Today, it's been all about home and nostalgia,
0:26:52 > 0:26:56with my posh sausage plait, a real celebration of black pudding,
0:26:56 > 0:26:58which I hope Hannah will enjoy.
0:26:59 > 0:27:02Wow - it's really good with the black pudding, isn't it?
0:27:02 > 0:27:05Mmm - and I hadn't thought of cooking it with onion before,
0:27:05 > 0:27:07but it's lovely and sweet.
0:27:07 > 0:27:09- Comfort food.- Yeah, yeah.
0:27:09 > 0:27:11That's what it is - comfort food.
0:27:11 > 0:27:14Next, my steamed liquorice sponges,
0:27:14 > 0:27:17inspired by my visit to the sweet shop.
0:27:17 > 0:27:20I must admit, it's the first time I've ever had a pudding
0:27:20 > 0:27:21with liquorice.
0:27:21 > 0:27:23- Oh, wow!- It's really good.
0:27:23 > 0:27:26It just gives a hint of the spice.
0:27:26 > 0:27:28That sponge being so buttery as well.
0:27:28 > 0:27:30- The liquorice cuts through it. - Cuts through, yeah.
0:27:30 > 0:27:33- I think that works. - That's really good, actually.
0:27:33 > 0:27:35With the cream, it's absolutely delicious.
0:27:35 > 0:27:40Finally, my Black Forest trifle with a twist, using the peppery blondies.
0:27:40 > 0:27:44- This is the big fella. - That's delicious, Paul.
0:27:44 > 0:27:46- The cherries!- Yeah, the cherries...
0:27:48 > 0:27:51- That's something.- The cherries with the clove really works.- Isn't it?
0:27:51 > 0:27:54Mm - you get that hint at the end, with the clove.
0:27:54 > 0:27:55Just beautiful - lifts it.
0:27:55 > 0:27:58In the chocolate custard, you can get the nutmeg, just.
0:27:58 > 0:28:01Yeah, you can. That's a dangerous pudding.
0:28:01 > 0:28:03- That's a beautiful pudding. - I don't have a sweet tooth,
0:28:03 > 0:28:05I'm not mad into puddings,
0:28:05 > 0:28:06but I could eat a whole bowl of that.
0:28:06 > 0:28:08Going back for seconds.
0:28:08 > 0:28:11This is what food's all about - it's about experimentation,
0:28:11 > 0:28:12trying different flavours,
0:28:12 > 0:28:14and pushing yourselves that little bit.
0:28:14 > 0:28:16I hope you'll try these recipes at home.
0:28:16 > 0:28:18Join me next time - see you then.
0:28:18 > 0:28:22- Anyone want my Hollywood Eyes? - Yes, please!- Oh, yes!
0:28:22 > 0:28:24Make it two!