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We all know life can be tough,
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00:00:03,680 --> 00:00:07,920
but when I bake, somehow it makes me
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00:00:03,680 --> 00:00:07,920
feel that little bit better.
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A soothing slice of cake.
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00:00:10,120 --> 00:00:12,400
Double layered deliciousness.
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The smell of freshly made bread.
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Oh!
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The comforting crunch of a biscuit
straight out of the oven.
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00:00:19,480 --> 00:00:22,200
Sometimes when you want something
really sweet,
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you want it to hit the spot.
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For me, baking really is
my happy place.
12
00:00:27,680 --> 00:00:29,920
And I want it to be yours too,
13
00:00:29,920 --> 00:00:33,480
which is why I'm returning
to my first true love.
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It's the little details
that make it look beautiful.
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You're going to love it!
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From easy everyday treats...
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Oh, gosh - that's good.
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00:00:41,680 --> 00:00:44,080
..to indulgent desserts to share.
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Sometimes you've got to just throw
all the chocolate at it.
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There will be bakes
for every occasion.
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Oh, my goodness!
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Plus, I'll be showcasing some
of the bakers and pastry chefs
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I most admire from across the UK.
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Once I've finished a cake,
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it's that kid in a sweet shop
moment.
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I love that.
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So let's bake, eat and be happy.
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Today, my most sumptuous sweets
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for when you want to enjoy
a truly special treat...
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00:01:18,880 --> 00:01:21,480
There's no denying
that this is indulgent.
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00:01:21,480 --> 00:01:24,880
But who says that you can't have
this occasionally?
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..a lavish steamed pudding...
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00:01:27,120 --> 00:01:29,840
It's like some things
are just meant to be together.
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And this is one of those.
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..a zhooshed-up, syrup-doused
exotic pastry...
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That is everything you want
in a dessert.
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00:01:36,760 --> 00:01:38,880
..and finally, my perfect pavlova.
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Kind of does its own thing,
but it makes it look so beautiful.
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00:01:47,600 --> 00:01:50,000
# You know your smile, woman
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# Treat me so darn, darn fine... #
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First, I'm updating a true classic.
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Cheesecake in any form is a winner.
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And this delightful recipe
is completely foolproof
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and a real crowd-pleaser.
45
00:02:06,520 --> 00:02:10,840
My frozen no-cheese cheesecake
with zesty blueberry topping
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00:02:10,840 --> 00:02:15,280
is sure to turn any teatime
into a special occasion.
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00:02:15,280 --> 00:02:17,760
So, you've got baked cheesecake
48
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and then you've got fridge
cheesecake.
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But this...
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00:02:21,720 --> 00:02:24,200
The reason why I absolutely
love this is because
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it's neither of the other two.
This is frozen.
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This base is slightly unusual,
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00:02:30,040 --> 00:02:32,520
so I've got whole hazelnuts
and oats
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and I'm just toasting these
really gently.
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You know me - I like to change it up
a little bit.
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00:02:38,720 --> 00:02:43,080
Now you want to whizz the toasted
nuts and oats to a fine crumb.
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I've used 160g of each.
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OK.
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00:02:47,800 --> 00:02:50,200
Yes - there you go.
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00:02:50,200 --> 00:02:54,800
Add 185g of golden syrup
and a pinch of salt to balance it.
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Plus 60ml of vegan-friendly
coconut oil in place of butter.
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As if I don't already love
this recipe enough,
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not only is it delicious,
it's also vegan.
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00:03:04,720 --> 00:03:07,360
And you've got to have a couple
of vegan recipes up your sleeve.
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I'm just saying. I've been caught
short a couple of times.
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00:03:10,120 --> 00:03:14,960
Then tip your oaty mixture into a
greased and lined loose-bottom tin.
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00:03:14,960 --> 00:03:18,680
Take just a jar that's got
a really good kind of edge,
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00:03:18,680 --> 00:03:22,040
and then really press it...in.
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00:03:23,040 --> 00:03:25,000
The first time I ever made
Abdal a cake...
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00:03:25,000 --> 00:03:26,920
And we didn't really know each other
that well.
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I said, "Shall I bake you a cake?"
And he said, "Yes, bake me a cake."
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And what I didn't expect was that
he's going to eat the whole thing.
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Like a full eight-inch - the lot.
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He ate the lot. Nothing left for me.
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And I have baked him a cake
every day ever since.
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00:03:40,200 --> 00:03:43,200
But he does also run seven miles
every day to eat cake.
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I'll stick it in the freezer.
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00:03:46,240 --> 00:03:49,880
As this is a vegan bake, for the
filling, instead of cream cheese,
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I'm going for something I always
have in my freezer - bananas.
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Sometimes I buy too many bananas
and then I just have to end up
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freezing them because there is only
so much banana bread a girl can eat.
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So I've got seven bananas in here.
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00:04:03,520 --> 00:04:05,080
If you want to go super-sweet,
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you can add two tablespoons
of golden syrup.
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OK, stop!
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See, it doesn't stop!
Golden syrup never stops.
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It's a thing, seriously.
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Told you.
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For a chocolate hit, add a
tablespoon of cocoa powder
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and a sprinkling of cinnamon
for spice.
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00:04:20,760 --> 00:04:25,400
And what we SHOULD get is
this delicious instant ice cream.
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The difficult bit is not to eat it
straight out the processor.
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Blitz until it's smooth,
and that's the filling done.
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OK. Now I need to get my base,
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00:04:36,920 --> 00:04:39,680
and all I want to do is just
put the two together.
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00:04:39,680 --> 00:04:42,440
I'm going to pour my mixture
straight in.
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And now straight into the freezer.
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00:04:44,800 --> 00:04:47,320
My frozen cake needs a topping,
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so I'm doing a delicious
fruit compote.
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You just need 250g
of any soft fruit you fancy.
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I'm using blueberries...
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..the zest and juice of a lemon...
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..plus 100g of caster sugar,
and gently heat.
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Got that vibrant blueberry colour.
It's just like a feast for the eyes.
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00:05:11,160 --> 00:05:14,360
I don't want to pop them all,
but I want to encourage a couple,
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just so I can get them to bleed
into the sugar.
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It's done.
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00:05:21,200 --> 00:05:25,520
And now for my "how to get a frozen
cheesecake out of the tin" hack.
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Get a jar.
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Any jar, as long as it's
really tall.
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And then you just kind of gently
just coax it off.
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Peel off the paper
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and then just pop that
onto the plate.
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I still get so excited about just
this last little bit.
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Almost too pretty to cut into,
but that never stopped me.
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Oh! Look at that.
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There is only one thing to do now.
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That's my slice,
and I am going to eat it.
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My sumptuous banana cheesecake
with a crunchy, chocolaty bass
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00:06:03,240 --> 00:06:06,120
topped with a zesty
blueberry compote
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delivers happiness
in every mouthful.
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Mm!
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00:06:16,040 --> 00:06:20,800
There's something so perfect
about that frozen banana ice cream
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meets the warm compote.
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Just a party in my mouth.
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And then there's the crust.
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The chewy, oaty, nutty,
delicious crust.
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This is everything a cheesecake
should be, and more.
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00:06:35,160 --> 00:06:37,200
Now I'm stepping up a baking gear,
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taking a cherished family classic
and adding in a layer of luxury.
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What can I say about jam roly-poly?
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It's my husband's absolute
favourite - hands-down.
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My indulgent roly-poly
with fluffy dough
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and a perky fresh-fruit filling
is edible joy.
135
00:06:57,080 --> 00:07:00,400
It's the kind of pudding that sticks
to the roof of your mouth.
136
00:07:00,400 --> 00:07:02,240
And I like that kind of pudding.
137
00:07:02,240 --> 00:07:06,480
As this is a steamed pudding, fill
the base with some boiling water.
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It's going to create a lovely,
steamy atmosphere.
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So whack that in there.
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I've got the oven on at 160.
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Onto the dough.
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Rub 50g of butter into 250g of
self-raising flour,
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and you're on your way to creating
a pretty perfect pudding.
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00:07:24,640 --> 00:07:28,760
There's a distinct difference
between dessert and pudding.
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For me, I think pudding is when
you eat something with a spoon
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and it's always covered in custard.
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And the secret to this pudding's
moreish texture is suet.
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I'm using 50g
of the vegetarian variety.
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What happens is, when it sits there
and it steams,
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those little bits of fat will melt
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and create more steam
in your pudding,
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making it just a little bit lighter.
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For sweetness, just a tablespoon
of sugar
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spiced with a teaspoon
of vanilla bean paste.
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Make a well in your mixture
and pour in 150ml of milk,
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before bringing the dough together
with a knife.
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The trick here is not to work
the dough.
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It's quite tempting to just
get in and knead.
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But what we don't want to do is
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we don't want to develop the gluten
in here.
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Otherwise what you get is like
a weird, stretchy jam roly-poly.
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And nobody needs
a stretchy jam roly-poly.
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00:08:24,440 --> 00:08:26,520
And roll it out into a rectangle.
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00:08:26,520 --> 00:08:29,720
So, traditionally, you just whack a
load of jam in there, roll it up.
165
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But I'm going to use 100g
of fresh raspberries.
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I just want to give it a bit of
a kind of lift.
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I just gently crush the fruit
with a fork.
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This is one of my favourite smells.
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It hits you in the face.
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I love that smell. So fresh.
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Add a tablespoon of sugar and the
zest of an orange for a citrus hit.
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Whenever Abdal goes into the kitchen
and finds something, he'll say,
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NORTHERN ACCENT:
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"Turn it into a pudding, love."
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That was my worst
northern accent ever!
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I can do the numbers. I can do...
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WITH ACCENT: 20, 30, 40.
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I can do that quite well.
I can't do anything else.
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00:09:03,800 --> 00:09:08,040
And I'm just going to spread that
all across the poly.
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00:09:08,040 --> 00:09:12,880
And then gently, just roly our poly.
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00:09:14,240 --> 00:09:18,200
I've got some foil lined with baking
paper that I've greased at the top.
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00:09:18,200 --> 00:09:21,160
And you want to put it
seam-side down.
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00:09:22,840 --> 00:09:25,160
What we want is a little gap.
184
00:09:25,160 --> 00:09:27,200
You want to leave that
tiny bit of room
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00:09:27,200 --> 00:09:30,000
cos it's going to steam and expand.
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The water-filled tray has been
working its magic in the oven.
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Look at all that steam!
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Quickly, don't want to lose
any of that.
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00:09:39,120 --> 00:09:41,960
The roly-poly needs an hour
to steam and bake.
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00:09:41,960 --> 00:09:46,120
An indulgent pudding like this is a
great way to spoil someone special.
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Let's get it out, let's get it out.
192
00:09:50,080 --> 00:09:52,800
OK, time to open this thing up.
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00:09:52,800 --> 00:09:54,280
Look, look, look, look, look!
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You can smell the raspberries
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00:09:55,640 --> 00:09:57,680
and you can definitely smell
the orange.
196
00:09:57,680 --> 00:09:59,120
Can you see where it's steamed?
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It's like the way the suet is melty
and it's like a little bit bready.
198
00:10:02,520 --> 00:10:03,920
And a bit roly-poly.
199
00:10:05,320 --> 00:10:09,080
A sprinkling of crunchy caster
sugar will contrast perfectly
200
00:10:09,080 --> 00:10:10,640
with the super-soft pudding.
201
00:10:10,640 --> 00:10:13,480
When I first made a jam roly-poly,
I asked my husband, "How big does
202
00:10:13,480 --> 00:10:15,960
"this thing need to be?" And I gave
him the thinnest slice,
203
00:10:15,960 --> 00:10:18,800
and he was disgusted! A big...
204
00:10:18,800 --> 00:10:21,040
..chunk. Look at that!
205
00:10:21,040 --> 00:10:23,840
Oh-h-h! You've got the lovely swirl
in the middle
206
00:10:23,840 --> 00:10:26,320
and those raspberries
that we crushed in there
207
00:10:26,320 --> 00:10:27,920
have turned into jam!
208
00:10:30,040 --> 00:10:33,000
There's only one possible thing
you can have with this,
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00:10:33,000 --> 00:10:35,240
and it's good old-fashioned custard.
210
00:10:37,240 --> 00:10:40,160
This kind of pudding is not
a table-and-chair type situation.
211
00:10:40,160 --> 00:10:42,720
No, no, no.
You've got to put your feet up
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00:10:42,720 --> 00:10:44,320
and get yourself on the sofa,
213
00:10:44,320 --> 00:10:46,280
cos that's exactly where I'm going.
214
00:10:46,280 --> 00:10:51,160
And there it is, my jam roly-poly
filled with fresh raspberries,
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00:10:51,160 --> 00:10:54,440
wrapped in a comforting,
vanilla-scented blanket.
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00:10:54,440 --> 00:10:57,840
Just the thing for an extremely
indulgent night in.
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# Suddenly I see
Suddenly I see
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00:11:00,480 --> 00:11:02,760
# This is what I want to be
219
00:11:02,760 --> 00:11:05,440
# Suddenly I see
Suddenly I see
220
00:11:05,440 --> 00:11:06,880
# Why the hell... #
221
00:11:06,880 --> 00:11:09,840
I can see why Abdal loves this
so much.
222
00:11:09,840 --> 00:11:13,440
Just the steamed soft pudding
and the raspberries
223
00:11:13,440 --> 00:11:15,080
and then the hot custard,
224
00:11:15,080 --> 00:11:18,560
just... It's like some things are
just meant to be together.
225
00:11:18,560 --> 00:11:21,800
And this is one of those.
You need to snuggle up on the couch
226
00:11:21,800 --> 00:11:25,520
with your big steaming bowl
of jam roly-poly and custard,
227
00:11:25,520 --> 00:11:27,920
and not one husband in sight!
228
00:11:25,520 --> 00:11:27,920
SHE CHUCKLES
229
00:11:27,920 --> 00:11:29,440
All for me.
230
00:11:32,480 --> 00:11:36,960
One of my favourite lavish
sweet treats has to be eclairs,
231
00:11:36,960 --> 00:11:40,840
and some of the most scrumptious
I've seen are made
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by award-winning French pastry chef
Joakim Prat.
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00:11:44,280 --> 00:11:46,760
When I'm baking, I don't see
the time any more.
234
00:11:48,000 --> 00:11:51,040
I could spend the entire night
without sleeping, just baking
235
00:11:51,040 --> 00:11:53,440
and just realise
it's 7:00 in the morning.
236
00:11:53,440 --> 00:11:56,440
For me, it's not a job,
it's more like playing.
237
00:11:56,440 --> 00:11:58,840
Joakim's love of choux pastry,
238
00:11:58,840 --> 00:12:02,120
plus his wild imagination,
has seen him take the eclair
239
00:12:02,120 --> 00:12:04,240
into uncharted territory.
240
00:12:04,240 --> 00:12:08,680
The choux is like very, very old
and traditional French pastry,
241
00:12:08,680 --> 00:12:11,760
but the thing is to make
more than a dessert.
242
00:12:11,760 --> 00:12:15,760
You can really play with the shape,
you can play with the colours.
243
00:12:17,480 --> 00:12:20,520
For the past five years,
his stunning edible creations
244
00:12:20,520 --> 00:12:23,880
have been sold in a handful
of specialist eclair shops.
245
00:12:23,880 --> 00:12:27,720
And his success starts
with perfecting the pastry.
246
00:12:27,720 --> 00:12:30,600
So, I'm making the choux pastry
to make the eclair shell.
247
00:12:30,600 --> 00:12:33,320
We've got the milk and the butter.
248
00:12:33,320 --> 00:12:35,640
So we're going to bring
everything to the boil.
249
00:12:35,640 --> 00:12:37,880
And as soon as it's boiling,
we put it in the machine.
250
00:12:39,200 --> 00:12:43,560
I grew up with my big brother
and my mother, only the three of us.
251
00:12:43,560 --> 00:12:45,840
My mother, she was working
really hard,
252
00:12:45,840 --> 00:12:49,720
so everybody had to do something
in the house.
253
00:12:49,720 --> 00:12:52,720
So me, I went in the kitchen
because, yeah, I like that.
254
00:12:52,720 --> 00:12:54,680
So I got the eggs...
255
00:12:54,680 --> 00:12:56,960
So we're going to pour it
very slowly.
256
00:12:56,960 --> 00:13:00,320
If I pour it too fast, the dough is
going to lose its strength, so it's
257
00:13:00,320 --> 00:13:03,280
going to be too soft, then
I won't be able to pipe the eclair.
258
00:13:04,960 --> 00:13:06,480
So that's it.
259
00:13:06,480 --> 00:13:08,800
I always wanted to work
in a kitchen,
260
00:13:08,800 --> 00:13:11,920
playing, like, the scientist,
you know?
261
00:13:11,920 --> 00:13:15,080
So, basically, when I'm piping,
you don't make any pressure
262
00:13:15,080 --> 00:13:16,960
on the piping bag
because he's very liquid,
263
00:13:16,960 --> 00:13:19,600
so if you push a bit too much, it's
going to be too big, the eclair.
264
00:13:20,640 --> 00:13:23,400
Yeah, I started in the kitchen
when I was 15.
265
00:13:23,400 --> 00:13:26,800
And two years later, I went
into pastry because it was more
266
00:13:26,800 --> 00:13:29,960
technical and more impressive,
so I wanted to learn the pastry.
267
00:13:29,960 --> 00:13:32,000
Then, as soon as I got into
the pastry,
268
00:13:32,000 --> 00:13:33,760
I never came back in the kitchen!
269
00:13:33,760 --> 00:13:35,840
So this is what we're looking for.
270
00:13:35,840 --> 00:13:39,760
They're really smooth on top and
they're crispy as well.
271
00:13:41,080 --> 00:13:44,480
I'm going to empty it properly in
order to put all the garnish inside.
272
00:13:45,640 --> 00:13:48,160
So I've been executive pastry chef
in one- two-
273
00:13:48,160 --> 00:13:50,160
and three-Michelin-star restaurants.
274
00:13:50,160 --> 00:13:52,840
To become a good pastry chef,
I think you need to love
275
00:13:52,840 --> 00:13:55,400
what you're doing and you need to be
really precise as well.
276
00:13:56,440 --> 00:13:59,480
So, for the filling, I'm going to
stuff some roasted pistachios
277
00:13:59,480 --> 00:14:03,400
to give some texture. What I like
the most is trying new recipes,
278
00:14:03,400 --> 00:14:05,920
trying flavours, new techniques.
279
00:14:05,920 --> 00:14:10,560
Joakim's experimentation has paid
off with this extravagant eclair.
280
00:14:10,560 --> 00:14:14,960
He's created a pistachio praline
by first caramelising
281
00:14:14,960 --> 00:14:18,360
and then blending the nuts.
So this is a raspberry compote here.
282
00:14:19,560 --> 00:14:22,320
It's going to make the balance,
it's going to give some acidity.
283
00:14:22,320 --> 00:14:26,400
This is a vanilla cream layer,
so it's like a creme patissiere.
284
00:14:26,400 --> 00:14:29,360
This is one of my favourite
combinations, basically,
285
00:14:29,360 --> 00:14:30,760
so I really love doing it.
286
00:14:31,920 --> 00:14:35,120
You can express yourself, I think
you can be very, very creative
287
00:14:35,120 --> 00:14:37,520
in the pastry and you have no
limit.
288
00:14:38,560 --> 00:14:40,880
We just lighten it with some
whipped cream...
289
00:14:42,320 --> 00:14:43,800
..berries...
290
00:14:43,800 --> 00:14:45,320
..coriander cress...
291
00:14:45,320 --> 00:14:48,280
I love using fruit and herbs
together, definitely.
292
00:14:48,280 --> 00:14:50,200
I think it works very well.
293
00:14:51,920 --> 00:14:55,000
And to finish, just going to put
the raspberry compote here,
294
00:14:55,000 --> 00:14:56,720
so, inside of the raspberry.
295
00:14:58,160 --> 00:15:00,320
So, that's it. Now they finish,
296
00:15:00,320 --> 00:15:01,960
so I'm quite happy with them.
297
00:15:03,040 --> 00:15:05,080
They look cute, nice and fresh.
298
00:15:07,240 --> 00:15:10,560
It's really fun doing something
indulgent for me.
299
00:15:12,600 --> 00:15:15,440
When I see other people
like my pastries,
300
00:15:15,440 --> 00:15:19,440
it's maybe the most enjoyable
feelings that I can have.
301
00:15:20,680 --> 00:15:23,480
I've never loved the look
of an eclair more.
302
00:15:23,480 --> 00:15:26,320
Joakim's skill and creativity
are mind-blowing.
303
00:15:31,200 --> 00:15:34,840
Whether you're a master patissier
or a humble home cook,
304
00:15:34,840 --> 00:15:37,640
a passion for baking
is all you need.
305
00:15:38,600 --> 00:15:42,200
Sometimes I want to make a dessert
that's guaranteed to impress,
306
00:15:42,200 --> 00:15:45,840
and these Lebanese treats
are so beautiful, they blow my mind
307
00:15:45,840 --> 00:15:47,280
every time I make them.
308
00:15:49,240 --> 00:15:53,120
These exotic pastries
filled with fragrant orange cream
309
00:15:53,120 --> 00:15:56,240
are drenched in a cardamom
and saffron syrup
310
00:15:56,240 --> 00:15:58,840
crowned with crunchy pistachios.
311
00:15:58,840 --> 00:16:01,960
I'm starting off
with a lot of cream.
312
00:16:01,960 --> 00:16:05,480
I think all good desserts
should start or end
313
00:16:05,480 --> 00:16:07,320
with a lot of cream.
314
00:16:07,320 --> 00:16:11,080
I've got 1.2 litres to cook up
and reduce by half.
315
00:16:11,080 --> 00:16:13,320
I went to a Middle Eastern
restaurant
316
00:16:13,320 --> 00:16:15,240
and saw this on the dessert menu,
317
00:16:15,240 --> 00:16:17,520
and so I made a little note
in my phone,
318
00:16:17,520 --> 00:16:19,240
went home and I googled it,
319
00:16:19,240 --> 00:16:22,240
and there I was at seven o'clock
in the morning on a Sunday
320
00:16:22,240 --> 00:16:23,760
making it for breakfast.
321
00:16:25,320 --> 00:16:28,680
When the cream's thickened,
add 120g of rice flour.
322
00:16:28,680 --> 00:16:32,400
Any dessert where you're using rice,
323
00:16:32,400 --> 00:16:35,720
it just feels so close
to some of the stuff I grew up with.
324
00:16:35,720 --> 00:16:38,800
A lot of our sweet treats
are made with rice.
325
00:16:38,800 --> 00:16:41,160
Turn the heat down and get whisking.
326
00:16:41,160 --> 00:16:42,880
It should come away from the sides.
327
00:16:42,880 --> 00:16:45,160
You know it's done,
and the rice is cooked.
328
00:16:46,600 --> 00:16:48,920
I like my cream sweet and scented,
329
00:16:48,920 --> 00:16:51,120
so in go 100g of caster sugar
330
00:16:51,120 --> 00:16:53,240
plus the zest of an orange.
331
00:16:53,240 --> 00:16:55,400
Just look at the colour
once you've got that zest in.
332
00:16:57,360 --> 00:16:59,400
I love it.
333
00:16:59,400 --> 00:17:03,000
While that cools, crack on with
creating the pastry parcels.
334
00:17:03,000 --> 00:17:05,640
So, I've got some filo
335
00:17:05,640 --> 00:17:08,160
and it's just
the pre-packeted stuff.
336
00:17:08,160 --> 00:17:09,800
I didn't make it myself
337
00:17:09,800 --> 00:17:11,640
and I am never going to try.
338
00:17:11,640 --> 00:17:13,920
There is just no point.
339
00:17:13,920 --> 00:17:15,760
Cut the filo sheets in half,
340
00:17:15,760 --> 00:17:17,280
then spread them out.
341
00:17:17,280 --> 00:17:20,480
I really like anything
that requires some repetition.
342
00:17:20,480 --> 00:17:23,080
Whenever me and my sisters turn up
at our mum's house, she's like,
343
00:17:23,080 --> 00:17:24,840
"Right, I need some samosas making,
please,"
344
00:17:24,840 --> 00:17:27,040
and we'll have a natter
and we'll do this.
345
00:17:27,040 --> 00:17:30,000
We have a production line
of pastry and filling,
346
00:17:30,000 --> 00:17:32,720
and this is the kind of stuff
that I love to do.
347
00:17:32,720 --> 00:17:36,840
For my parcel production line,
I'm just dolloping the orange cream
348
00:17:36,840 --> 00:17:38,920
into the middle
of each pastry square.
349
00:17:40,840 --> 00:17:42,440
Really easy to fold.
350
00:17:42,440 --> 00:17:44,720
Literally just going to go over,
351
00:17:44,720 --> 00:17:48,040
and what we want is these
little, neat, square parcels,
352
00:17:48,040 --> 00:17:49,800
so just go over again...
353
00:17:51,360 --> 00:17:53,160
..and then go over again.
354
00:17:53,160 --> 00:17:54,720
Easy!
355
00:17:54,720 --> 00:17:56,520
When they are all wrapped up,
356
00:17:56,520 --> 00:18:00,320
brush the baking tray with ghee -
clarified butter.
357
00:18:00,320 --> 00:18:03,520
Ghee is something that we grew up
eating a lot of,
358
00:18:03,520 --> 00:18:05,000
especially on special occasions.
359
00:18:05,000 --> 00:18:08,200
Brush a bit more on top
for crispness,
360
00:18:08,200 --> 00:18:10,320
before popping in the oven.
361
00:18:10,320 --> 00:18:14,680
While they bake, I'm going to make
a really delicious simple syrup
362
00:18:14,680 --> 00:18:16,520
to go all over it,
363
00:18:16,520 --> 00:18:19,640
so they soak up all that
deliciousness.
364
00:18:19,640 --> 00:18:22,120
My scented syrup is so easy.
365
00:18:22,120 --> 00:18:26,120
Just 200g of caster sugar
plus 200ml of liquid
366
00:18:26,120 --> 00:18:29,120
using the orange I zested earlier
topped up with water.
367
00:18:30,600 --> 00:18:32,160
Just give the sugar a little mix.
368
00:18:32,160 --> 00:18:33,840
Just encourage it to dissolve.
369
00:18:33,840 --> 00:18:35,720
Then, it's time to fancy it up...
370
00:18:35,720 --> 00:18:39,200
So one of the first spices
I'm going to put in is cardamom.
371
00:18:39,200 --> 00:18:42,040
This is like a total staple
in our house.
372
00:18:42,040 --> 00:18:44,480
You have to have it.
These are good for sweet desserts,
373
00:18:44,480 --> 00:18:47,880
but they're absolutely essential
in cooking Bangladeshi curries.
374
00:18:47,880 --> 00:18:50,720
Take the black seeds
from three cardamom pods...
375
00:18:50,720 --> 00:18:53,200
They are what's packed with flavour.
376
00:18:53,200 --> 00:18:55,360
..and smash them up.
377
00:18:55,360 --> 00:18:59,080
But I'm not done with spicing up
my syrup just yet.
378
00:18:59,080 --> 00:19:01,440
Saffron - I love this stuff.
379
00:19:01,440 --> 00:19:03,480
A little bit goes a really long way,
380
00:19:03,480 --> 00:19:06,240
and when it hits
any sort of warm liquid,
381
00:19:06,240 --> 00:19:09,080
it not only gives you
this delicious flavour,
382
00:19:09,080 --> 00:19:12,480
this aroma, but it also makes it
this beautiful bright yellow.
383
00:19:13,760 --> 00:19:16,040
Wow.
384
00:19:16,040 --> 00:19:18,600
To add a final floral freshness,
385
00:19:18,600 --> 00:19:21,040
a tiny splash
of orange blossom water.
386
00:19:22,520 --> 00:19:24,840
It just enhances all of those
citrus flavours
387
00:19:24,840 --> 00:19:26,720
and it works really well
with saffron.
388
00:19:28,600 --> 00:19:30,560
Baking really is my happy place.
389
00:19:30,560 --> 00:19:33,160
I can bake all day
and it never feels like a chore.
390
00:19:34,200 --> 00:19:36,120
Ooooh, yes!
391
00:19:37,080 --> 00:19:38,280
Oh, look at these.
392
00:19:40,440 --> 00:19:43,960
That smell of the clarified butter
and the filo pastry,
393
00:19:43,960 --> 00:19:46,640
just like, "Whoo!" - it hits you.
394
00:19:46,640 --> 00:19:48,680
And that cream in the middle,
395
00:19:48,680 --> 00:19:50,880
and bits of it have oozed out.
396
00:19:50,880 --> 00:19:52,600
And now for the syrup...
397
00:19:55,560 --> 00:19:58,000
That filo is now a magnet
for this syrup.
398
00:19:59,440 --> 00:20:03,120
There's no denying that this
is indulgent, but who says
399
00:20:03,120 --> 00:20:05,320
that you can't have this
occasionally?
400
00:20:05,320 --> 00:20:08,120
Sometimes, when you want
something really sweet,
401
00:20:08,120 --> 00:20:09,600
you want it to hit the spot,
402
00:20:09,600 --> 00:20:11,480
and this is that dessert.
403
00:20:12,800 --> 00:20:16,040
To give this Middle Eastern treat
an authentic topping,
404
00:20:16,040 --> 00:20:19,400
I've got 50g of crushed pistachios
to sprinkle on top.
405
00:20:20,960 --> 00:20:22,520
Look, look, look, look.
406
00:20:22,520 --> 00:20:24,400
Oh! Look, look, look!
407
00:20:24,400 --> 00:20:25,680
NADIYA LAUGHS
408
00:20:27,840 --> 00:20:30,000
I won't hear a bad word
409
00:20:30,000 --> 00:20:32,760
against syrupy desserts.
410
00:20:32,760 --> 00:20:34,640
Let's get a bit more
of that syrup in.
411
00:20:36,200 --> 00:20:41,120
These sticky, crispy and gooey
squares oozing orange and saffron
412
00:20:41,120 --> 00:20:44,440
are definitely a decadent way
to end your day.
413
00:20:44,440 --> 00:20:46,560
This is the best way to eat it,
414
00:20:46,560 --> 00:20:48,320
when the kids aren't around.
415
00:20:53,120 --> 00:20:54,600
Mm! Mm!
416
00:20:55,760 --> 00:20:58,080
That is everything you want
in a dessert.
417
00:20:58,080 --> 00:20:59,480
I love that syrup.
418
00:20:59,480 --> 00:21:02,640
The filo has just crisped up
with the ghee,
419
00:21:02,640 --> 00:21:05,760
but the filling is rich and creamy
420
00:21:05,760 --> 00:21:07,720
and that zest, that hit of orange,
421
00:21:07,720 --> 00:21:12,040
is just enough to balance
that syrupy sweet flavour.
422
00:21:12,040 --> 00:21:14,440
This has got everything.
423
00:21:16,320 --> 00:21:19,080
It's hard to improve on
the pudding with everything,
424
00:21:19,080 --> 00:21:22,440
but I think my final bake
does exactly that.
425
00:21:22,440 --> 00:21:24,240
It's a total knockout.
426
00:21:26,480 --> 00:21:30,320
If I want to show off, a wonderful
pavlova always does the trick.
427
00:21:30,320 --> 00:21:33,000
Now, they have a reputation
for being difficult to bake,
428
00:21:33,000 --> 00:21:35,600
but with my simple tips,
you can't go wrong.
429
00:21:37,200 --> 00:21:40,840
A crown of mallow meringue
filled with a cloud of cream
430
00:21:40,840 --> 00:21:43,320
and laced with candied treats,
431
00:21:43,320 --> 00:21:47,000
this dessert is the ultimate
in indulgent endings.
432
00:21:48,800 --> 00:21:51,800
There's something about meringue
and cream that I absolutely love,
433
00:21:51,800 --> 00:21:55,640
but traditionally a pavlova
would have lots of fruit on top,
434
00:21:55,640 --> 00:21:58,280
like fresh soft fruit,
and what have I done?
435
00:21:58,280 --> 00:22:01,120
I am encasing it and enveloping it
436
00:22:01,120 --> 00:22:04,480
in delicious dried fruit,
mixed peel, nuts,
437
00:22:04,480 --> 00:22:08,000
to give us that lovely
tutti-frutti colour
438
00:22:08,000 --> 00:22:09,640
and a completely different texture.
439
00:22:11,040 --> 00:22:14,400
My first secret to a successful
pavlova is prep.
440
00:22:14,400 --> 00:22:17,920
Start by lining your baking tray
with greaseproof paper.
441
00:22:17,920 --> 00:22:20,680
Got a 25cm cake tin
with a loose bottom,
442
00:22:20,680 --> 00:22:22,520
but you could use a dinner plate
too.
443
00:22:22,520 --> 00:22:25,680
Use a pencil to draw a circle
around the tin.
444
00:22:25,680 --> 00:22:27,480
Then, very lightly,
445
00:22:27,480 --> 00:22:30,080
grease my tray,
just to make the paper stick.
446
00:22:31,080 --> 00:22:34,400
For a stress-free, mess-free
magnificent meringue,
447
00:22:34,400 --> 00:22:36,840
you do need to follow a few rules.
448
00:22:36,840 --> 00:22:39,280
Just grab a paper towel,
a bit of vinegar,
449
00:22:39,280 --> 00:22:44,240
and give the inside of the bowl
a really good wipe,
450
00:22:44,240 --> 00:22:46,320
because egg whites, meringues,
451
00:22:46,320 --> 00:22:48,160
do not like grease.
452
00:22:48,160 --> 00:22:51,360
To make my meringue,
I need four eggs,
453
00:22:51,360 --> 00:22:53,600
and this is the bit
where you have to be careful.
454
00:22:53,600 --> 00:22:55,400
You don't want to crack the egg yolk
455
00:22:55,400 --> 00:22:58,640
cos the yolk is where you've got
all the fat.
456
00:22:58,640 --> 00:23:00,920
Whisk the egg whites
till they're frothy.
457
00:23:02,560 --> 00:23:05,400
OK, so that's it.
458
00:23:06,400 --> 00:23:09,080
Now add 250g of caster sugar,
459
00:23:09,080 --> 00:23:11,000
just a spoonful at a time.
460
00:23:11,000 --> 00:23:14,440
What we're trying to create
is a light, airy, sweet meringue.
461
00:23:16,440 --> 00:23:19,360
I want every sugar crystal
to be melted into the egg whites.
462
00:23:23,880 --> 00:23:25,840
Last little bit of sugar...
463
00:23:27,840 --> 00:23:31,440
Another tip of mine is to add
two teaspoons of cornflour
464
00:23:31,440 --> 00:23:35,240
and one of white vinegar
to help stabilise the egg whites.
465
00:23:35,240 --> 00:23:39,640
This just all helps to give us
that lovely, crisp outside
466
00:23:39,640 --> 00:23:41,920
and chewy inside.
467
00:23:41,920 --> 00:23:46,000
Plus, a teaspoon of vanilla extract
for a fragrant hit.
468
00:23:47,320 --> 00:23:48,840
Right, last little whisk.
469
00:23:52,120 --> 00:23:54,280
There's that moment right now
where it's starting
470
00:23:54,280 --> 00:23:55,840
to look totally different.
471
00:23:55,840 --> 00:23:59,440
You've got this glossy,
shiny, stiff peak,
472
00:23:59,440 --> 00:24:01,600
and it looks like this -
you're perfect.
473
00:24:01,600 --> 00:24:03,560
Do not be tempted to go any further.
474
00:24:04,600 --> 00:24:06,840
Make my meringue a simple circle?
475
00:24:06,840 --> 00:24:09,520
Oh, no... I'm going all out here.
476
00:24:10,920 --> 00:24:13,840
I just kind of do these dollops
all around the edge
477
00:24:13,840 --> 00:24:16,680
and then I'll just fill in
the middle.
478
00:24:16,680 --> 00:24:18,800
Can you see, we've got that raised
edge,
479
00:24:18,800 --> 00:24:20,800
but we've got a little dip
for the cream,
480
00:24:20,800 --> 00:24:23,280
and then create some lovely peaks.
481
00:24:23,280 --> 00:24:26,080
It kind of does its own thing,
but it makes it look so beautiful.
482
00:24:26,080 --> 00:24:28,920
And we have our pavlova crown.
483
00:24:28,920 --> 00:24:32,640
Gently slide the crown
into the oven.
484
00:24:32,640 --> 00:24:34,960
After an hour, it's done,
485
00:24:34,960 --> 00:24:37,400
but don't take it out.
486
00:24:37,400 --> 00:24:40,480
So, I've switched the oven off and
I've just stuck a spoon in there,
487
00:24:40,480 --> 00:24:42,720
just allowing the heat to come out,
488
00:24:42,720 --> 00:24:45,480
and I'm just going to leave this
here till the pavlova
489
00:24:45,480 --> 00:24:47,840
is completely cooled
and the oven is cold.
490
00:24:47,840 --> 00:24:49,920
Now, I can crack on with the cream,
491
00:24:49,920 --> 00:24:52,480
the basis of my
tutti-frutti topping.
492
00:24:52,480 --> 00:24:55,160
This is the fun bit -
the tutti frutti.
493
00:24:55,160 --> 00:24:57,480
See? Just say the word.
Say, "Tutti frutti."
494
00:24:57,480 --> 00:24:59,080
Tutti frutti...
495
00:24:59,080 --> 00:25:01,680
You want 350ml of double cream,
496
00:25:01,680 --> 00:25:03,680
two tablespoons of icing sugar,
497
00:25:03,680 --> 00:25:05,640
and a nifty little trick...
498
00:25:05,640 --> 00:25:07,960
Add a tablespoon of cornflour, too.
499
00:25:07,960 --> 00:25:11,640
This acts as a stabiliser.
500
00:25:11,640 --> 00:25:16,880
So, this will stop our cream
from going a bit weird.
501
00:25:16,880 --> 00:25:20,160
The cream just holds itself
a lot better.
502
00:25:20,160 --> 00:25:21,680
Give it a whizz.
503
00:25:21,680 --> 00:25:23,080
You want soft,
504
00:25:23,080 --> 00:25:25,560
just billowy light cream.
505
00:25:25,560 --> 00:25:29,040
So, keep an eye on it because,
in just seconds, it can turn.
506
00:25:30,240 --> 00:25:32,600
That's it. That's perfect.
I'm not even going to stir it.
507
00:25:32,600 --> 00:25:35,120
Now for the tutti-frutti
fabulousness.
508
00:25:35,120 --> 00:25:36,600
When we were younger,
509
00:25:36,600 --> 00:25:38,800
my mum would buy these packets
of tutti-frutti cakes
510
00:25:38,800 --> 00:25:41,760
and they would be laced
511
00:25:41,760 --> 00:25:44,720
with nuts and glace cherries.
512
00:25:44,720 --> 00:25:47,000
That was my inspiration.
513
00:25:47,000 --> 00:25:49,840
For colour, intense flavour
and crunch,
514
00:25:49,840 --> 00:25:52,680
I've got 100g each
of chopped pistachios,
515
00:25:52,680 --> 00:25:54,840
glace cherries and mixed peel.
516
00:25:56,480 --> 00:25:59,600
They're sweet, they're tart, they're
tangy, they're zesty, they're nutty.
517
00:25:59,600 --> 00:26:02,280
It's like all tutti frutti
in your mouth.
518
00:26:02,280 --> 00:26:04,320
Now, what we're going to do
is mix it
519
00:26:04,320 --> 00:26:06,560
and ripple all this loveliness
through.
520
00:26:11,760 --> 00:26:13,120
Ha-ha! Look at that.
521
00:26:13,120 --> 00:26:17,040
It's like a meringue-y,
egg white-y, pavlova crown.
522
00:26:17,040 --> 00:26:20,360
If I didn't want to eat it,
I would wear it on my head.
523
00:26:20,360 --> 00:26:23,200
Spoon on that tutti-frutti cream.
524
00:26:23,200 --> 00:26:25,040
Pile it high!
525
00:26:27,360 --> 00:26:29,320
But I'm not done yet.
526
00:26:29,320 --> 00:26:31,640
More tutti frutti on top
527
00:26:31,640 --> 00:26:33,200
and some chocolate curls.
528
00:26:34,680 --> 00:26:36,920
Go mad.
Get someone else to do the cleaning.
529
00:26:40,560 --> 00:26:43,120
Just look at that.
530
00:26:43,120 --> 00:26:45,000
Isn't that just spectacular?
531
00:26:45,000 --> 00:26:47,440
MUSIC: Dog Days Are Over
by Florence + The Machine.
532
00:26:47,440 --> 00:26:50,840
My tutti frutti pavlova
is a total crowd-pleaser.
533
00:26:50,840 --> 00:26:53,520
Crisp and light
marshmallow-y meringue
534
00:26:53,520 --> 00:26:55,720
crowned with billowy cream,
535
00:26:55,720 --> 00:26:59,200
but studded with fruit and nuts
and topped with chocolate.
536
00:26:59,200 --> 00:27:01,080
Pure indulgence.
537
00:27:01,080 --> 00:27:04,360
This is the bit I really like
cos you've got lovely, soft cream
538
00:27:04,360 --> 00:27:06,200
but then it's the crunch...
539
00:27:06,200 --> 00:27:08,240
SOFT CRUNCH
540
00:27:06,200 --> 00:27:08,240
That.
541
00:27:08,240 --> 00:27:10,040
There's no real neat way
of doing it,
542
00:27:10,040 --> 00:27:12,080
although
I think I did quite a good job.
543
00:27:12,080 --> 00:27:14,800
Look at that tutti-frutti goodness
and the light meringue.
544
00:27:17,680 --> 00:27:20,000
Mmmm-mmmmm!
545
00:27:20,000 --> 00:27:23,080
It works so well
with the kind of chewy cherries
546
00:27:23,080 --> 00:27:24,720
and then the crunch from the nut.
547
00:27:24,720 --> 00:27:26,440
It just hits the spot.
548
00:27:26,440 --> 00:27:28,640
As much as I could eat this
all by myself,
549
00:27:28,640 --> 00:27:31,080
which I could - don't test me! -
550
00:27:31,080 --> 00:27:33,920
but, I know you guys,
I know you all want some.
551
00:27:33,920 --> 00:27:35,520
Come on, Rob.
552
00:27:35,520 --> 00:27:37,440
How can I socially distance
feed you?
553
00:27:38,680 --> 00:27:40,080
Get stuck in.
554
00:27:40,080 --> 00:27:41,920
Like a sweet cloud of tutti frutti.
555
00:27:43,600 --> 00:27:44,720
Mmm.
556
00:27:44,720 --> 00:27:47,320
Oh, my God! He's actually shy!
557
00:27:47,320 --> 00:27:49,680
Oh, it's all soft in the middle.
558
00:27:49,680 --> 00:27:51,480
Really good.
559
00:27:51,480 --> 00:27:53,440
I told you it was a crowd-pleaser.
560
00:27:55,400 --> 00:27:58,720
Next time,
my moreish savoury bakes,
561
00:27:58,720 --> 00:28:00,760
a pie to end all pies...
562
00:28:00,760 --> 00:28:02,800
Look at it, look at it!
563
00:28:02,800 --> 00:28:05,280
..delicious tray-bake noodles...
564
00:28:05,280 --> 00:28:07,920
This is when I really love my oven.
565
00:28:07,920 --> 00:28:10,000
..and a taste of summer
on a plate...
566
00:28:10,000 --> 00:28:11,960
Perfect to eat in the sun.
71376
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