0:00:02 > 0:00:05- Portion of chips. Pork is a la carte.- Thank you.
0:00:05 > 0:00:07I'm Tom Kerridge.
0:00:09 > 0:00:15- 'I run the only pub in the UK with two Michelin stars.' Lamb in, please, Ant.- OK.
0:00:15 > 0:00:18How long on lamb out?
0:00:18 > 0:00:21'The great British pub. This is what we Brits do best.'
0:00:21 > 0:00:24Set lunch still coming, yeah?
0:00:24 > 0:00:28'And I want to show you how to cook pub classics in your own home.'
0:00:28 > 0:00:30- There we go.- Lovely.
0:00:30 > 0:00:34You've got your eye on that, chef. LAUGHTER
0:00:34 > 0:00:36I'm all about simplicity.
0:00:36 > 0:00:38Solid, strong flavours.
0:00:38 > 0:00:43You shouldn't complicate food. You should just keep it nice and simple.
0:00:44 > 0:00:46It's about good food,
0:00:46 > 0:00:52prepared with a little bit of extra love and attention, to share with family and friends.
0:00:52 > 0:00:55This is my pub food done properly.
0:01:07 > 0:01:11'Sundays are perfect for leisurely brunches and long, lazy lunches
0:01:11 > 0:01:17'and the Sunday roast is a great British tradition, so I've got two great menus to show you -
0:01:17 > 0:01:22'a twist on traditional roast beef...' Beautiful and really easy to do.
0:01:22 > 0:01:26'..and a fancy fish alternative.'
0:01:26 > 0:01:28It looks absolutely amazing.
0:01:28 > 0:01:32'Then because it's Sunday, I'm doing two puddings -
0:01:32 > 0:01:36'a chocolate and ale sponge to die for and a delicious lemon posset.'
0:01:36 > 0:01:39The best way to finish off a Sunday lunch.
0:01:39 > 0:01:45'But first, if you're having a late Sunday roast, there's always time to fit in a decadent bit of breakfast
0:01:45 > 0:01:50'and my next recipe is the perfect way to kick-start a Sunday.'
0:01:54 > 0:01:59This is my version of bacon, eggs and mushrooms.
0:01:59 > 0:02:04I'm going to cook some of this amazing bacon. It's a dry-cured, smoked streaky bacon.
0:02:04 > 0:02:12It's got a wonderful flavour, but it has got quite a high fat content, so I'll not add any extra to it.
0:02:13 > 0:02:15'I'm cooking my bacon on a hot plate.'
0:02:15 > 0:02:18I remember going to car boot sales when I was a kid
0:02:18 > 0:02:24and there'd always be a man early in the mornings doing bacon sandwiches like this.
0:02:24 > 0:02:27I don't think the bacon was the same quality though.
0:02:27 > 0:02:31'Now that's nicely coloured, just pop it in a low oven to keep warm.'
0:02:31 > 0:02:36That is most definitely going to be the best way of starting the day.
0:02:36 > 0:02:42I love button mushrooms. I know they're seen as cheap and cheerful, but they contain so much flavour.
0:02:42 > 0:02:50'I'm serving these mushrooms raw, so slice them thinly to allow the seasoning to do its magic.'
0:02:50 > 0:02:54That will begin to draw the moisture from the mushrooms and soften them.
0:02:54 > 0:03:01It will give them a texture like they've been cooked, but the flavour will be really fragrant and fresh.
0:03:01 > 0:03:03Trust me. I'm a chef.
0:03:07 > 0:03:13Now, this is the indulgent and the most amazing part of this breakfast - truffles.
0:03:13 > 0:03:17I've put them in a bowl with some eggs and left them for at least 48 hours.
0:03:17 > 0:03:21That infusion of flavour begins to work with the eggs.
0:03:21 > 0:03:24The egg will taste of truffle.
0:03:24 > 0:03:31I know you're thinking that truffles are really expensive and ridiculous, but these are summer truffles.
0:03:31 > 0:03:38'Bought in season around August and September, fresh summer truffles are surprisingly inexpensive
0:03:38 > 0:03:43'and you can also pick them up in jars for about £8 in some supermarkets.
0:03:43 > 0:03:49'I'm going to use these to make the best scrambled eggs ever, but first, into a bowl, crack six eggs.
0:03:49 > 0:03:51'Season and then in goes some truffle oil.'
0:03:51 > 0:03:55Don't use too much of it. It does become overpowering.
0:03:55 > 0:04:00Even if it is overpowering, it's been overpowered by something that's really nice.
0:04:00 > 0:04:03'About a tablespoon will do the job.
0:04:04 > 0:04:10'When a nice knob of butter has melted in the pan and has started to foam, add in the eggs.'
0:04:10 > 0:04:14The trick to the best scrambled eggs is just thicken the eggs,
0:04:14 > 0:04:18rather than cook them out too much and make them go hard and rubbery.
0:04:18 > 0:04:23Because I've kept whisking, they're still a little runny like egg mousse.
0:04:24 > 0:04:31Now, to stop this cooking, I'm going to add a splash of double cream and some creme fraiche.
0:04:32 > 0:04:35Just keep whisking at this point.
0:04:35 > 0:04:38They will begin to keep thickening.
0:04:39 > 0:04:44'Adding in finely chopped chives at this stage gives a delicate hint of onion flavour to the eggs.'
0:04:49 > 0:04:53Slightly wilted, but beautifully flavoured button mushrooms...
0:04:55 > 0:04:57Then the main event, the truffle.
0:04:57 > 0:05:02If, like me, you only get one day off a week if you're lucky,
0:05:02 > 0:05:06you feel like you deserve a little bit of truffle, just don't be shy.
0:05:07 > 0:05:10How amazing does that look?
0:05:21 > 0:05:22Hello!
0:05:29 > 0:05:32This is just so good.
0:05:43 > 0:05:49'Roast beef is such a classic for Sunday lunch, but there are so many awesome cuts.'
0:05:49 > 0:05:55Hello, chief. How are we doing? 'So my butcher Andy is going to break it down and give me his top picks.'
0:05:55 > 0:06:00- Thanks for letting me into your secret meat cabin. - Absolute pleasure, Tom.
0:06:00 > 0:06:05I want something super-special for a Sunday lunch. It's got to be beef.
0:06:05 > 0:06:08We can start here with a boned and rolled sirloin
0:06:08 > 0:06:11off some gorgeous Hereford cross Aberdeen Angus beef.
0:06:11 > 0:06:17That's a mouthful! This is the sort of beef that everyone normally has - a sirloin of beef.
0:06:17 > 0:06:22- You can see the lovely marbling. The flavour is right up there. - It's massive.
0:06:22 > 0:06:27'To feed a family of four, sirloin will cost you about £24,
0:06:27 > 0:06:33'so for something a little more economical, brisket is an excellent choice at around £10.'
0:06:33 > 0:06:39It's the breast or the belly of the animal and it's a slow-roasting or a braising piece of meat.
0:06:39 > 0:06:43- So pot-roasting it would be... - Pot-roasting is absolutely ideal.
0:06:43 > 0:06:46It needs a lot more due care and attention in the kitchen.
0:06:46 > 0:06:51But if I'm looking for something super-special and amazing for a Sunday lunch,
0:06:51 > 0:06:57there is one cut of beef that I always go to and that's this bad boy at the end.
0:06:57 > 0:07:00- You do everything amazing, Tom. - You're such a doughnut!
0:07:00 > 0:07:04That's your classic fillet of beef. It's a single-muscle piece of beef.
0:07:04 > 0:07:11- It doesn't do any work in the animal. That's why it's so tender.- It is the most expensive piece of beef.
0:07:11 > 0:07:17- But there's no wastage off it. You cook it all, you eat it all. - There's no waste whatsoever.
0:07:17 > 0:07:20No, you kind of get what you pay for.
0:07:20 > 0:07:24- Yeah.- That's it then, chief. I'm having one of those.
0:07:26 > 0:07:30'A fillet will cost you around £35 to feed a family of four.
0:07:30 > 0:07:34'I'll show you how to turn it into a stunning Sunday lunch.'
0:07:34 > 0:07:38Cheers, boys. See you later. 'With all the trimmings and my treacly twist.'
0:07:42 > 0:07:46I'm going to make some black treacle and marinade my beef fillet.
0:07:46 > 0:07:50Treacle gives a wonderful caramelised flavour to it when you cook it.
0:07:50 > 0:07:55Really dark, spicy almost. It just goes so well with beef.
0:07:57 > 0:08:02'Adding water to the treacle makes it easier for the beef to absorb the flavour.'
0:08:02 > 0:08:05This is a large piece of middle-cut fillet.
0:08:05 > 0:08:09It will feed about four very hungry people or six normal people.
0:08:10 > 0:08:16'Marinading the beef for 24 hours in the treacle slightly cures the meat and firms it up
0:08:16 > 0:08:20'and the longer it marinades, the more flavour it takes on.'
0:08:29 > 0:08:32So this bad boy has been in treacle for 24 hours.
0:08:32 > 0:08:36I just turned it a couple of times. Look at that. It's amazing.
0:08:38 > 0:08:41'This is a great point to season the beef,
0:08:41 > 0:08:45'then get it caramelising in a hot pan with a little olive oil.
0:08:47 > 0:08:52'It's all about getting as much flavour as you can on to the outside of the beef.'
0:08:52 > 0:08:56I'll stick a knob of butter... As it melts, it almost burns.
0:08:56 > 0:09:01It gives this beautiful, caramelised flavour, a nutty kind of kick to it.
0:09:04 > 0:09:10You don't want to spend all this money on this amazing piece of beef, then mess it up and overcook it,
0:09:10 > 0:09:13so I'll stick this into an oven at 55 degrees centigrade.
0:09:13 > 0:09:18A piece like this will take about 45 minutes, but you can leave it in there for much longer.
0:09:18 > 0:09:22Because the core temperature is only at 55, it won't overcook.
0:09:22 > 0:09:27'It might sound low, but honestly, the 55 degree cooking rule is a winner.'
0:09:27 > 0:09:31This way, you'll end up with guaranteed, beautifully pink beef.
0:09:36 > 0:09:40A Sunday lunch wouldn't be a Sunday lunch without roast potatoes.
0:09:40 > 0:09:46I'm going to show you how to make some of the most crispy, wonderful roast potatoes you'll ever have.
0:09:48 > 0:09:53Don't use those rubbish baking potatoes that you get from supermarkets.
0:09:53 > 0:09:55Find a farm shop and use those.
0:09:55 > 0:10:01If you buy dirty potatoes, you know that they're unwashed and they've not taken on any extra water.
0:10:01 > 0:10:05If they take on any extra water, it's harder to make them crispy.
0:10:08 > 0:10:12'Make sure the potatoes are cut about the same size, so they cook evenly,
0:10:12 > 0:10:14'then bring them to a simmer.'
0:10:14 > 0:10:21Salt now is important. It's the only time that you can get the seasoning into the potato.
0:10:22 > 0:10:26'These now need to be gently poached for around 30 minutes.'
0:10:26 > 0:10:29I know how you cook your roast potatoes.
0:10:29 > 0:10:34You drain all the water off, then you keep the lid on and you give it a good shake.
0:10:34 > 0:10:36Stop doing that.
0:10:38 > 0:10:43'By allowing these potatoes to now steam on a cake rack, they dry out,
0:10:43 > 0:10:46'so the overcooked potato on the outside goes fluffy.
0:10:46 > 0:10:51'The hot oil can then get inside the spuds and make them crispy.'
0:10:51 > 0:10:54None of that lid on, shaking malarkey.
0:10:54 > 0:10:59OK, I've got my roasting tray on a medium to high heat
0:10:59 > 0:11:02and I'm going to pour into that some veg oil.
0:11:02 > 0:11:07I use veg oil and not duck fat because veg oil is pretty much flavourless.
0:11:07 > 0:11:10It's all about the potato, not about the fat.
0:11:10 > 0:11:14'When the oil is hot, place these wonderful spuds in the tray.
0:11:14 > 0:11:18'They'll now cook for about 40 minutes at 200 degrees,
0:11:18 > 0:11:23'but do make sure you give them a couple of turns and bastes to help crisp them up.'
0:11:23 > 0:11:27The best roast beef needs the ultimate Yorkshire puddings.
0:11:27 > 0:11:31Don't be scared of it. Follow a few simple tips and you'll be fine.
0:11:33 > 0:11:39'I'm starting my batter off with 225 grams of plain flour.
0:11:39 > 0:11:42'Then to 350ml of milk,
0:11:42 > 0:11:44'crack in four eggs and combine.
0:11:47 > 0:11:49'Here's the important bit.
0:11:49 > 0:11:55'You need to gradually add the milk and eggs to the flour and very gently whisk together.
0:11:56 > 0:12:02'If you whisk too hard, you'll overwork the glutens and your Yorkies won't rise.
0:12:03 > 0:12:09'It's OK to have a few lumps and bumps because they'll sort themselves out on standing.
0:12:09 > 0:12:12'Now leave to rest for four hours. After this time,
0:12:12 > 0:12:16'you'll see the batter is smooth and the lumps have dissolved.
0:12:19 > 0:12:21'The next important bit...
0:12:21 > 0:12:25'Make sure the veg oil in your Yorkshire tray is piping hot first,
0:12:25 > 0:12:31'then spoon in your batter and cook at 200 degrees until beautifully risen and brown.'
0:12:37 > 0:12:39Wonderfully cooked,
0:12:39 > 0:12:43lovely Yorkshire puddings, absolutely delicious.
0:12:45 > 0:12:52'When you're ready to serve, reduce down some of the leftover marinade to make an intense glaze
0:12:52 > 0:12:55'and brush it all over the beef.'
0:12:55 > 0:13:01It gives it a real, nice shine, but above all, it makes it taste well lush.
0:13:02 > 0:13:05Look at those. They look amazing.
0:13:15 > 0:13:20For me, this is most definitely the best way of cooking a piece of beef -
0:13:20 > 0:13:25fail-safe, beautiful and really easy to do.
0:13:40 > 0:13:43'Roasts are fantastic,
0:13:43 > 0:13:45'but let's face it, they can fill you right up,
0:13:45 > 0:13:48'so for afters, you want something light.'
0:13:48 > 0:13:54I'm going to show you how to make a wonderful, creamy, citrussy, fresh dessert,
0:13:54 > 0:13:56perfect for ending that Sunday roast.
0:14:00 > 0:14:05This dessert is so simple. It's only got three ingredients - cream, sugar and lemons.
0:14:05 > 0:14:11I have a version of it on my pub menu and when I decide to put it on, my pastry chef loves it.
0:14:11 > 0:14:14It means he can spend most of the morning dossing about.
0:14:14 > 0:14:20'Start by bringing three-quarters of a pint of double cream and 60 grams of sugar to the boil.'
0:14:20 > 0:14:26Cream can come to the boil quite quickly and when it does, it can expand and go all over the top,
0:14:26 > 0:14:29so I'm stood here making sure that doesn't happen.
0:14:32 > 0:14:37All that time talking to you and I nearly boiled my cream over!
0:14:37 > 0:14:43'When it reaches boiling point, just turn it down to simmer for three to four minutes.'
0:14:43 > 0:14:49When it's got that plasticky shine, just turn the heat off and we're going to add lemon juice.
0:14:49 > 0:14:53This is the most difficult part of the dessert - squeezing lemons.
0:14:56 > 0:15:00The acid in the lemons thicken and set the cream.
0:15:00 > 0:15:04'Then pass the mix through a sieve to remove any lumps.
0:15:04 > 0:15:08'Let it stand for a few minutes to bring the air bubbles to the top,
0:15:08 > 0:15:12'remove them and what's left is a beautifully smooth posset.'
0:15:13 > 0:15:19That's it. I'll just stick them into the fridge now, leave them to rest for a couple of hours and firm up.
0:15:24 > 0:15:29'I'm dishing my posset up with some biscotti, but honestly, any biscuit will do the job,
0:15:29 > 0:15:33'whether you make it yourself or buy it from the shop.'
0:15:35 > 0:15:40The lemon posset has been in the fridge for about an hour.
0:15:44 > 0:15:50So there you have it - a super-simple, easy-peasy, creamy, lemony dessert.
0:16:10 > 0:16:14'Sunday lunches don't always have to involve a roasted piece of meat.
0:16:14 > 0:16:17'Fish can be just as delicious
0:16:17 > 0:16:23'and we're fortunate that in the UK we can get fantastic fish. I get most of mine from Cornwall.'
0:16:23 > 0:16:25- Aye-aye, Johnny.- Morning, chef.
0:16:25 > 0:16:30'My fishmonger Johnny buys top-notch produce at the Newlyn harbour fish auction
0:16:30 > 0:16:35- 'and sells it to restaurants across the country.'- 110. 120...? 120. 130?
0:16:35 > 0:16:42'It's dead fresh and caught by small boats, making it some of the best you can get your hands on,
0:16:42 > 0:16:48'so I'm hoping Johnny can fix me up with a nice, meaty bit of fish for a dish I'll be making.
0:16:48 > 0:16:51'He's already trying to flog me this lovely sea bass.'
0:16:51 > 0:16:56- Absolutely fantastic, absolutely stunning.- It's amazing. It's like a cricket bat.
0:16:56 > 0:17:02'Sea bass is a sweet-tasting fish and only needs very simple cooking,
0:17:02 > 0:17:05'but today, I want something meatier to roast.'
0:17:05 > 0:17:09We've got this nice brill here. It's a little bit small.
0:17:09 > 0:17:11But it's a fresh, fresh fish.
0:17:11 > 0:17:15The problem with brill is it's just that little bit too...
0:17:15 > 0:17:18- It's still alive, chef! - It's just that tad thin.
0:17:18 > 0:17:25If I am cooking an amazing Sunday lunch, I want something special, something meaty and delicious.
0:17:25 > 0:17:30- This is a beautiful turbot here, absolutely fantastic. - That is the king of fish.
0:17:30 > 0:17:35Really meaty, really lovely. To cook turbot as well is lush because it stays really firm.
0:17:35 > 0:17:41- Beautiful fish.- You're not recommending that one because it's the most expensive?- Absolutely!
0:17:41 > 0:17:46I think it will work with the dish. It's a lovely, lovely quality fish.
0:17:46 > 0:17:50'If you want a cheaper option, halibut or monkfish are great alternatives,
0:17:50 > 0:17:54'but yet again, I can't resist going for something magnificent.'
0:17:56 > 0:17:59Stick it on the van. I'll have him.
0:18:01 > 0:18:06'I'm going to use my turbot to make a fishy alternative to beef Wellington.
0:18:06 > 0:18:11'It's a showy dish if you've got guests coming over for Sunday lunch
0:18:11 > 0:18:14'or a delicious treat for the family.'
0:18:17 > 0:18:20For this dish, I'm using wild rice.
0:18:20 > 0:18:25Ideally, you want to soak it in water for at least two hours, but preferably overnight.
0:18:25 > 0:18:31I'm going to treat it a little bit like a risotto. Start off with an onion and some garlic.
0:18:32 > 0:18:36'Soften these off in veg oil, then add some button mushrooms.'
0:18:37 > 0:18:43The onions are beginning to caramelise and the mushrooms are getting a nice brown coating on 'em.
0:18:43 > 0:18:48They begin to release all of their juices and that mushroom flavour will go into the rice.
0:18:50 > 0:18:54'I'm using chicken stock, but fish or veg stock work just as well.'
0:18:54 > 0:18:59Unlike a risotto where you add stock a little at a time, I've poured it all in
0:18:59 > 0:19:04and I'll bring it up to the boil, put a lid on and let it be gently absorbed and go gooey and lovely.
0:19:04 > 0:19:07'That'll take about 45 minutes,
0:19:07 > 0:19:09'so while that bubbles away,
0:19:09 > 0:19:14'I'll prepare another layer to wrap my turbot in and that's blanched spinach.
0:19:14 > 0:19:19'You need to be organised for this bit. Get a pan of salted, boiling water on the go
0:19:19 > 0:19:24'and iced water standing by. This helps to keep the spinach vibrant and green.'
0:19:24 > 0:19:28I'm going to do a handful of spinach at a time.
0:19:28 > 0:19:30In and straight out.
0:19:30 > 0:19:32That's how easy it is to cook spinach.
0:19:35 > 0:19:40'Next, simply dry each spinach leaf off on a tea towel.'
0:19:40 > 0:19:46I'm trying to get rid of as much moisture as possible because when I wrap this in puff pastry,
0:19:46 > 0:19:51I don't want it to make the pastry go all soggy. I know this process seems like a pain.
0:19:51 > 0:19:57But if you've got the radio on on a Sunday, mugs of tea or coffee coming your way, it's a nice thing to do.
0:20:00 > 0:20:05'My rice is now lovely and soft and ready for a good grating of lemon zest.'
0:20:05 > 0:20:11Those natural oils from the lemon get released and instantly flavour that rice whilst it's still warm.
0:20:11 > 0:20:17'To the rice, I'm adding chopped dill, which goes wonderfully with fish, and diced, creamy Mozzarella.
0:20:18 > 0:20:23'Finally, season the rice and you're ready for the fun part.'
0:20:24 > 0:20:26Get a nice, big, thick roll of clingfilm,
0:20:26 > 0:20:32these lovely dried spinach leaves, and try and build a really nice rectangle.
0:20:32 > 0:20:36This is what it's all about, taking your time, making it nice.
0:20:36 > 0:20:42I worked in a kitchen where the head chef would shout at me, "Take your time, make it nice,"
0:20:42 > 0:20:44then asked me why it was taking so long!
0:20:44 > 0:20:50Make sure you've got a little bit of spinach left over to go on top of the fish afterwards.
0:20:50 > 0:20:54'The next layer is sorrel.' It's got a real kind of...
0:20:57 > 0:20:59..sour, lemony kick.
0:20:59 > 0:21:05'But when cooked, that sour taste mellows and adds acidity to the dish.'
0:21:07 > 0:21:12Gently push the sorrel down on top, again leaving yourself a few leaves to go on top of the fish.
0:21:12 > 0:21:16Now I'm just going to spread a layer of rice on top.
0:21:18 > 0:21:20So this is the main event.
0:21:20 > 0:21:23This is an amazing piece of turbot.
0:21:27 > 0:21:30'Now encase it in the rest of the rice.
0:21:30 > 0:21:33'Add a layer of sorrel and spinach
0:21:33 > 0:21:35'and it's ready for rolling.'
0:21:35 > 0:21:38Just use your thumbs, tuck them underneath,
0:21:38 > 0:21:43and just gently roll, very simply like that.
0:21:43 > 0:21:49Release the clingfilm, tuck everything up, tucking it in nice and neat, then roll.
0:21:49 > 0:21:53You want to keep it quite tight. That'll help keep its shape.
0:21:56 > 0:22:01'Then whack it in the fridge for an hour to chill and firm up
0:22:01 > 0:22:04'and it's ready to be wrapped in puff pastry.'
0:22:04 > 0:22:09If you're feeling brave, you can make your own, but most people would buy it like this.
0:22:15 > 0:22:21'I'm adding a splash of double cream to my egg wash to help give the pastry a bit of colour.'
0:22:22 > 0:22:25I'm pulling it quite tight, and the ends,
0:22:25 > 0:22:28fold round, fold over,
0:22:28 > 0:22:31as if you're wrapping a parcel for Christmas.
0:22:31 > 0:22:34Then just roll it over, tuck it all in,
0:22:34 > 0:22:37and brush on all over the egg wash.
0:22:39 > 0:22:46'Placing the turbot parcel on to baking parchment will stop it sticking to the tray.'
0:22:46 > 0:22:52It looks amazing. 'Then with all things pastry, allow it to rest in the fridge before baking.'
0:22:52 > 0:22:57I'm just going to give it a little line of water along the top and a pinch of salt.
0:22:57 > 0:23:02That way, when you slice it, everybody has a little piece of salt on the top.
0:23:06 > 0:23:11'It then bakes at 200 degrees for 30 minutes until golden and crisp.'
0:23:12 > 0:23:18Oh, my God, look at that! It looks absolutely amazing. I'm really pleased with that.
0:23:20 > 0:23:24'To serve, all you need is a bit of sour cream.'
0:23:24 > 0:23:29This is an amazing alternative to meat, pretty much a complete meal in one.
0:23:42 > 0:23:45'Chocolate desserts are a must on pub menus.
0:23:45 > 0:23:47'They are real crowd-pleasers.
0:23:49 > 0:23:54'This recipe is pretty indulgent, but it's a Sunday, so go for it.'
0:23:56 > 0:23:59I'm going to make a lovely chocolate sponge cake.
0:23:59 > 0:24:02It's got the added addition of a dark ale.
0:24:02 > 0:24:08Dark ales go really, really well with chocolates that have that kind of bitter undertone.
0:24:08 > 0:24:12'I'm starting with 50 grams of cocoa powder
0:24:12 > 0:24:16'and whisking into that my magic ingredient - 200ml of dark ale.'
0:24:16 > 0:24:19- GLUGGING SOUND - It's a lovely noise, isn't it?
0:24:19 > 0:24:24'The rest of the ingredients are what you would expect in a classic sponge recipe -
0:24:24 > 0:24:29'110 grams of butter and 275 grams of soft brown sugar.
0:24:35 > 0:24:40'While that creams together, weigh 175 grams of plain flour...
0:24:41 > 0:24:45'..then a teaspoon of bicarbonate of soda and a quarter teaspoon of baking powder.
0:24:45 > 0:24:48'That will help it rise.
0:24:48 > 0:24:54'As with most cakes, make sure the butter and the sugar are light and fluffy before cracking in the eggs.
0:24:54 > 0:24:58'For this, I'm using two.' Then I'll add my flour.
0:24:58 > 0:25:00Bring it together slowly.
0:25:03 > 0:25:10Then finally into this mix, my dark ale and cocoa powder paste.
0:25:14 > 0:25:18The most beautiful thing about this cake is it's multi-purpose.
0:25:18 > 0:25:23Because it's so rich and luscious, it can be used as a dessert,
0:25:23 > 0:25:27but also left a bit longer, it works really well for afternoon tea.
0:25:27 > 0:25:33'Sprinkling a layer of flour over the butter creates a brilliant, no-fuss, non-stick surface.'
0:25:35 > 0:25:40And then that I'm going to stick into a pre-heated oven, about 180 degrees.
0:25:40 > 0:25:44I'm going to cook it for about 40 to 50 minutes.
0:25:44 > 0:25:50'All good sponge cakes need a sensational icing to smother over the top.
0:25:50 > 0:25:56'I'm flavouring mine with bitter dark chocolate, melted in a bowl over some simmering water.'
0:25:56 > 0:25:59Make sure that the bottom of the bowl doesn't touch the water.
0:25:59 > 0:26:03If it comes to the boil, you'll burn the chocolate.
0:26:03 > 0:26:08'To 100 grams of butter add 220 grams of icing sugar.'
0:26:08 > 0:26:11Then mix these two together,
0:26:11 > 0:26:13slowly working it.
0:26:13 > 0:26:17I'm just going to moisten it up with some more of that dark ale.
0:26:23 > 0:26:26I'm going to put into that the melted chocolate.
0:26:29 > 0:26:34'After turning the cake out on to a rack and letting it cool, it's time to slap on the icing.'
0:26:37 > 0:26:41If you keep putting it on the top and pushing it out,
0:26:41 > 0:26:45it will edge its way all round the edges and slowly cover your cake.
0:26:45 > 0:26:49A nice, thick, even layer on it because everybody loves icing.
0:26:50 > 0:26:55'By dipping a palette knife into boiling water, it glides with ease over the cake
0:26:55 > 0:26:59'and gives it a proper smooth finish.
0:26:59 > 0:27:03'This cake now deserves a bit of something creamy
0:27:03 > 0:27:08'to spoon over the top and cut through the bitterness, so I'm carrying on the beer theme
0:27:08 > 0:27:11'by tarting up 250ml of cream
0:27:11 > 0:27:16'with 50 grams of malt extract, one of beer's main ingredients.'
0:27:16 > 0:27:20So it's another way of getting beer taste into cream.
0:27:21 > 0:27:24Then in with 50 grams of muscovado sugar.
0:27:31 > 0:27:37I'm going to put it on to a cake stand just in case my nan comes round or the vicar.
0:27:37 > 0:27:40Anyone would think I'd done that before.
0:27:42 > 0:27:46I've been trying to find a way for ages of having beer for pudding.
0:27:46 > 0:27:49That is the perfect solution.
0:27:50 > 0:27:56'Sunday lunches are all about cooking something a bit more special than your midweek supper.'
0:27:56 > 0:27:58Hey!
0:27:59 > 0:28:01- Here we go.- Oh, ohhh!
0:28:01 > 0:28:05'And enjoying it with friends and family.'
0:28:05 > 0:28:08- Daddy!- Oh, sorry.
0:28:08 > 0:28:12'There's only one a week, so go on, treat yourselves.
0:28:13 > 0:28:19'Next time, I'm transforming family dishes from the ordinary into the sublime.
0:28:19 > 0:28:24'I'm elevating classic baked beans...' You'll never go back to those tinned versions.
0:28:24 > 0:28:27'And making a dead fun everyday pud.'
0:28:27 > 0:28:29Oh, harder than that. Yeah!
0:28:53 > 0:28:56Subtitles by Red Bee Media Ltd