Black Pudding & Sausage Roll Plait | Paul Hollywood’s Pies & Puds Episode 18 The FULL Episode

In Episode 18 of Pies & Puds, There is something for everyone on todays menu; Liquorice Steam Pudding, Black Forest Guateu trifle and of course the classic Sausage Roll.

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There’s nothing better than a steamed suit pudding or the smell of a home-baked pie baking in the oven this is food that comes from the heart and it’s certainly food that’s close to my heart Today is all about my passion for the straightforward comfort food that Generations have thrived on sweet or savory pie or pudd there’s something for everyone on today’s menu Come and go I’m baking my rich sausage plant helped by my guest Hannah Pemberton a big fan of one of its key ingredients black pudding have you mixed up all the sausage meter no no I’m about to do that now Chef sorry I’m not a chef

I’m a baker okay sorry fire up the trees okay I go back in time when I visit an old-fashioned sweet shop looking for some inspiration for my next recipe all the sweets I remember are all lined up in jars it’s Nostalgia for me it

Takes me back to when I was a kid again licorice is the old-fashioned flavor which goes into my steamed puddings with the help of sweet shop owners Keith and Gloria tour dog raspberry flavor you call me a truck those British Bakers use spices every day and spice expert Aaron Kapil takes

Me on an aromatic Journey Through the East without ever leaving my kitchen this doesn’t taste like what you’d expect so you have to change the rule book you do but that’s the whole point I think changing the rubric is what we should be doing we haven’t all got one

Of you in the kitchen now have we but no but everyone can play I’ll be turning my attention to the 1970s and creating a spectacular dessert based on a classic that is a black forest gateau trifle infused with some beautiful spices and my guests gets it took in and tell me

What they think of all of today’s pies and buds comfort food yeah yeah yeah food absolutely Up north where I grew up the locals loved their black pudding and I do too so I decided to incorporate it into one of my recipes and turned to the home of black pudding in search of inspiration the heart of black pudding in Britain is indisputably Lancashire and in

Particular the town of berry it’s still made here and still eaten here but just how the locals eat it is what I want to know definitely a fan of black body breakfast definitely grilled all English breakfast there’s no other way I like Blackwood Indians and so do my friends

As well and eat if I’d have it for a tea you know for something you know it’s very very nice and on my fry it it also boil drill whatever but it’s dry anyway I actually use it with Gammon and egg and pineapple which sounds really strange but it’s absolutely gorgeous

Black pudding has been made in Berry by one company continuously for over 100 years and it’s owned by Debbie what makes the Black Pudding Special is that is the actual recipe itself and there’s lots around but these are you know it’s quite special everybody seems to like them

Making black pudding is not for the faint-hearted dried Pig’s blood and cleaned intestines are turned into nearly 2 000 tons of pudding every year Just to make a good black pudding and they enjoy doing it as much as I do and I think that’s what makes it so successful Black pudding is not to everyone’s taste it’s true but even some of Britain’s top chefs swear by it I asked three local ladies who love using black pudding at home to show me step by step exactly how they like to cook it Michelle who lives on the

Outskirts of berry Lindsay who lives in Leyland with their two cats and three chickens and Hannah who lives in Didsbury South Manchester ladies over to you so first up Michelle and her black pudding with scallops first of all I boiled a pan of chicken stock and I put

Frozen Garden peas into it with the bits and mince and salt and pepper in the other frying pan are fried and they’re black pudding off return that to a plate and then put the scallops in and fried those off I blitzed the Pea mash and then plaited it all up

I’ll finish it off with a bit of balsamic glass Michelle’s is a straightforward recipe and one you often find as a restaurant starter but it’s an easy and honest way of serving black pudding next it’s Lindsay who likes their black pudding and filo Parcels with rhubarb I like the combination of local

Ingredients but with something different like filo pastry first of all you saute the finely chopped black pudding in a little oil in a pan you then remove that fry the onion and the rhubarb just for a few minutes to start the softening process and then add some cider which you then simmer for

A little while till you have like a thick paste you then add the black pudding back to the pan pushing it up and then allow that to cool then you make your Parcels by rolling out your filo pastry and putting about a spoonful in each one form your pastry parcels and

Then pop them in the oven for about 15 to 20 minutes until the golden Lindsay recommends serving these lovely Parcels with a sweet chili sauce dip rhubarb and black PUD nice one Lindsay finally it’s Hannah’s turn I think black pudding is a really great ingredient because it’s Thrifty it

Tastes fantastic and it’s really nice to be cooking with something that’s an off cut that would otherwise go to waste and cooking something that’s traditionally British Hannah’s making a steak in Guinness black pudding pie combine the onion the celery the carrots and the beef mix those together with the Stout Worcester

Sauce and a generous amount of seasoning cook that on a hob with the lid on for a couple of hours until the meat starts to soften skin your black pudding and then cut that up into large chunks and mix that through the pie mix and then you

Need to prepare your pastry case line the inside of a baking case with puff pastry you want to part bake that and then when that comes out you spoon the mixture into the base of the pastry case and then you take another piece of pastry and you lay that over the top pop

A hole in the center trim off the excess and bang it in the oven and it will be done in about 30 to 40 minutes Palace dish is closest to how I want to cook with flat pudding but I’m going to be using sausage meat in my pie foreign You use black pudding in a pie like I’m going to actually I think like pudding it’s more eaten in the north then I was passing it down south it’s a slight cultural thing do you find that yourself um I’ve only ever really lived in the north so I know loads of people have

Proper black pudding Advocates and you don’t just eat it at breakfast you can eat it with loads of different things so you can stick it in risotto or you can have it crispy with other things or there are other interesting things that you can do yeah like you wouldn’t put it

In the risotto but you might have it like um sliced really finely and then crisped up and you would have it dressed do you send it you said it’s like a northern truffle um yeah maybe a bit of a northern truffle so there you have it is a normal truffle

Okay now I’m gonna make a poor man’s Beef Wellington this is no normal sausage Meat Plant fresh buttery pastry mushrooms caramelized onions and of course the Deep flavor of British black pudding make this pie Rock if you could chop up that black pudding how finely diced

Would you like it um I still like it you know fairly chunky yeah if you can mix that just chop it up mix it with the sauce meat and pop it in there for me okay guys thank you very much indeed now we’ve got some Chestnut mushrooms here

Which are broken down and chopped into very small pieces pop these into a pan and then you cook these down and the only reason why you’re going to cook it down is to evaporate most if not all the moisture inside that mushroom and it takes about five ten minutes that’s it

Once you’ve done that you need to pop it into a processor and just literally Blitz it down so it ends up in a paste like that so it’s fairly dry which is what you want to the bottom of your sausage plant because you don’t want a Soggy Bottom soaking through to that

Pastry at the bottom nobody wants us up there it’s not a good idea to have a Soca bottom have you mixed up all the sausage meter no no I’m about to do that now Chef sorry I’m not a chef I’m a baker okay sorry fire up the trees okay okay

Next chop up a red onion keep the sides fairly chunky it’s nice to get a taste of it in the pie Got another little job for you there you go is that all right you can shred that time and dump it straight in there okay now the sausage meat I’m using is quality butcher’s pork meat but using good sausages works well too just take off the skins I love sausages so the best thing to do is actually pick the sausage that you like yeah I know it could be pork could be venison could be anything yeah pick a sausage meat that you like yeah and use that yeah you then hate and give it that

Earthiness with the pudding yeah and that little bit of thyme in it you’ll see for yourself when you try it but trust me it does work when I was watching um you know how they make black pudding you think Grand sometimes I’m one of those people that really don’t

Want to know where it comes from yeah because when I saw it I went you know I couldn’t work in there I could eat it yeah but I don’t really want to see it yeah does that make sense I’m quite happy to watch people from the distance

Of my TV making it but I think that being in the room while it’s being put into the casings I don’t know how yeah I don’t know how I’d feel about that because it’s the pig’s blood this is the big thing that people go now as soon as

You mention that they go down on it yeah they just gets put right off now into this pan with the onions we’re going to add the butter and we’re going to add the sugar brown sugar now this will start melting and start caramelizing these onions right

Now you need to cook these for about 10 minutes and then you add the Sherry vinegar straight into it and then reduce that down again for another 5-10 minutes and you end up with something that looks like this it’s beautiful and soft and they smell so sweet smokes the

Sherry vinegar add to it then well the flavor and the sweetness yeah that smells fantastic it smells great yeah lovely so your component parts are your sausage meat with the black pudding and the time you have your mushroom paste and then you have your caramelized onions and I’ve got some sesame seeds

Now it’s puff pastry time this really needs to be made in advance and it keeps well until you need it even Frozen keep this pastry cool and handle it as little as you can is this a homemade by you or is it ready roll like I would use

You walk into my kitchen call me a chef and then say is that bought pastry and then I expect you to feed me I’m sorry now this is where you start to build your Sausage Plus so to start with get your mushrooms and place it sort of down the middle

Get in there use your hands make a little Channel leave a little Gap at the end I’m going to layer the sausage meat and black pudding mixture on top of the mushrooms it forms a nice ridge running on the top so you can see where the sort of beef wellington idea come from you know because normally just put a bit of fillet in there

But I’m using some sausage meat packed out with some beautiful black pudding hope you like this by the way yeah I think it’s going to be delicious and top the meat mixture with caramelized onions this is going to taste fantastic you’ve got mushrooms you’ve got the sausage

Meat you’ve got black onions over the time then you’ve got that gorgeous onion in there as well Plot take a sharp knife trim off the ends and the sides stretch the corners fold over the top and push down to seal the ends All the way down the pastry on each side of the filling and fold over to create the Platt effect so you fold over one and go over the other side if you take it from corner to corner and likewise over again all the way down and this forms a beautiful sort of

Little plat lattice work on the top which looks looks great doesn’t it yeah it looks lovely I think it’s going to be delicious it’s reminded me of like a giant like glamorous sausage roll well yeah that’s pretty much what it is yeah you took it underneath nice and neat

Just make sure it’s tacked all the way down and that basically is your sausage plant get some egg wash quite a rich one and brush it all over the top with egg wash what makes the egg wash Rich I’ve used mainly yolk so I’ve got one egg and a

Yolk in there which makes it very yellow which gives it the color of that golden golden color now once you’ve got all your egg wash on the top get some sesame seed and just coat the top in the Sesame and what happens when the Sesame goes into

The oven the sesame seeds when they hit the heat they explode and release their juices then all the oils and resins inside and that gives you that slightly nutty flavor on the top so this is going to bake off at 200 degrees Celsius for 30 minutes I’m gonna pop it in there now You can see what’s happened it’s roasted all the sesame seeds on the top gorgeous golden color on the top let’s take a layer Oh that looks amazing there you have it that is a sausage plait fit for any table Beef Wellington you should be quaking in your Wellies this pie has everything not just looks the black pudding gives the mushrooms and Sausage Meats a deep Savory taste which is balanced by the sweet onions

Anna you have to wait a little bit longer before we eat it okay to come on pies and pods my scrumptious steamed licorice sponges inspired by my trip to an Old-Fashioned sweet shop for me it was like it was going back to Flavors I’d forgotten I think that’s

What sweets do they rekindle all those memories from childhood and as you’re growing up that’s what it’s about and I go back to the past again but this time to the 1970s bringing back an old classic the Black Forest gateau made with Sumptuous chocolate custard the addition of cream just takes it to

The right consistency that you’re looking for in a custard Foreign first I’m spicing up my kitchen a huge number of my recipes use spices and we bake with them all year round we keep spices in our cupboards for years without thinking about them pepper cloves nutmeg but Chef 10 spice expert Aaron Kapil is here to tell me

There’s more to my spice store than I think it’s it’s difficult to impart to the people watching the smells that are happening at the moment so what basically have we got here this is like um taking a stab at like an English kitchen um spice rack you might say it’s easy to

Piss officially a spice Aaron has brought in some pepper that is not just freshly ground but freshly picked and imported in this game I have to guess what type each is what’s this is this time for you to guess an apple you have to see if you

Can guess which ones they are so I’ve got four different peppers here and I don’t know which is which I wouldn’t normally just eat pepper it’s like like tasting a wine to a certain extent you just want to get a really good noseful of it you smell it you don’t eat it yeah

You smell it first because then that goes oh okay and then it starts to play this little memories in your head from things of the past and then when you actually taste it you get into both the flavor and the taste of it you know the first thing that came in

It’s very peppery it’s pepper this is white pepper white pepper is essentially exactly the same as black pepper but the black husk has been taken off it that’s all white pepper is really absolutely a bit mustardy as well beautiful now we’re going absolutely it’s good yeah absolutely like Wasabi

Almost it’s going in that kind of directions yeah up and going to staking out a pie no worries perfect now the next one which is slightly darker oh this is much more earthy than the first one it’s definitely stronger this is long pepper this was the original pepper that

The Romans used to trade in before black pepper was discovered and works really well with sweet stuff that does the problem is when you put like salt and pepper in a dish yeah you know what it’s going to taste like this is this doesn’t taste like what you’d

Expect so yeah you have to change the rule book you do but that’s the whole point and that’s what I’m all about personally I think change the rule book is what we should be doing we haven’t all got all of you in the kitchen everyone can play so how would you use

This long pepper use it in place of things like allspice and Nutmeg it’s great with fruits I’ve been using it in chutneys in jams and preserves so moving on to this yes indeed again a very different looking pepper it packs A Punch Yeah do you know what this one is

This is black pepper so this is black pepper that like you said at the beginning fresh it’s totally different like you say now the spices are fresh that you can actually sort of easily distinguish them Aaron has brought in one of my favorite spices nutmeg is it a nut it’s actually

A seed it’s growing just like a concrete you crack open the green shell inside the green shell then you see like this black sort of nut this dark brown nut and around the dark brown nut is this um the Lacy husk which is Mace so you take

Off the mace you crack the brown sort of casing and you end up with a seed which is nutmeg I love nutmeg I use nutmeg in sweet things like Yorkshire cured tart and rice pudding but almost never in Savory but Aaron has cut me a frittata a posh omelet to you

And me with eggs potatoes blue cheese and freshly grated nutmeg Not too in your face no it’s not only just there you get it you get it there at the end it works well clothes are another spice that is British Bakers love especially around Christmas time it seems close to me have that sort of festive

Appeal but to me they’ve got a real deep sort of fruitiness to them so what is a clove then I mean it is it seed bark or a clove Point eating flowers eating pure Sunshine what it actually is you know how it’s a ball and socket on so you’ve got the little ball

On top well these little bits coming up uh these little pieces here these are the sepals so the little leaves that didn’t form but a little ball is actually the petals that just haven’t opened up as yet oh is that all it is literally that’s been dried out correct

Exactly that yeah yeah it’s a dried flower you could say almost before it obviously blooms into a flower to convince me Aaron’s added clothes into a venison Burger so with venison you might normally think like sort of juniper orange pepper chocolate chocolate yeah absolutely it’s

Got a little bit of warmth to it adds to it I think putting that on a on a barbecue there we are now there it is right there I can taste the freshness in Aaron’s spices and storing them correctly is vital to keeping them keep your spices

Into in an airtight Jam Jar but put them in your cupboard so it’s out the way but not above the hole if you don’t you don’t want them warm it needs to be kind of like a coolish place that’s been fantastic good man later I’ll be asking

Aaron to help me spice up a classic dessert recipe as I reinvent a favorite pudding with pepper but first i’m going back to being a kid again I’m making a traditional pudding that’s full of flavor and memories of my childhood I want to rekindle that sense of fun and enjoyment we all remember from when we were kids In paintley Bridge North Yorkshire is the oldest sweet shop in England first opening its doors in 1827. if you’re looking for true Nostalgia this is the best place to start the classic yield Penny Sweet Shop look at it it takes him back to when I was a kid

Again it’s got everything in here that I’m looking for I’m itching to get inside but more importantly I want to try my favorite sweets and find inspiration for my true nostalgic PUD the shop is a family business and it’s run by Keith todorf and my wife his wife Gloria hello

And their son Alexander and his partner Kirsty this is well I’m a kid again you must be a kid working in a place like this oh you’ve got to be in a Sweet Shop absolutely it’s it’s Nostalgia for me I look around all I see is from when from

The age of four to the age of 14 all the sweets I remember are all lined up in jars and they are springing back to me I’d forgotten her for this thing like a lot of us I think my first love of flavors started in a Sweet Shop toasted tea cakes ah

Pebbles a school favorite a cop cop do you have cough candy flavor twist yeah coffee no yeah sorry I’m like a kid I really could eat these sweets all day which one is your favorite I’ve got to say Yorkshire mixture I’m from Yorkshire I’m a Yorkshire land and it’s got a

Little bit of everything in the Yorkshire mixture we’ve got in it the obviously the pear drop we’ve got the fruit Rock and one thing that’s really really important every single one must have a fish in it That’s tasty now believe it or not I’m here to do some serious research and I want some advice about old-fashioned flavor that would go well in a steamed pudding I’m looking for something that’s got a bit of kick to it a bit of character to it

And something I can put in the pudding that remind me of my youth but I think for memories it’s got to be the sweet peanuts oh yes the smell if you can smell the actual sweet peanut it’s just like a peanut isn’t it yeah the delicious those peanut isn’t the

Flavor I’m looking for but I’m certainly enjoying reminiscing now thinking of another one yeah I’m thinking Strawberry I think it’s got to be for Memories the strawberry bon bon oh it’s chewy it has got that strong strawberry flavor one thing that has stuck in my mind one

Flavor that I haven’t hit and I’ve seen it a couple of times in the shop licorice now licorice is one of those flavors and textures that you either love it or you hate it yes in Keith’s shop he has an array of licorice I can try and first I choose licorice bark all

Licorice starts here all licorice starts from the road they grow the plants the plant itself above ground grows up to about four foot in height and this is then to get all the licorice products is actually boiled to extract the juice from it it tastes like bark yes it does

Taste like bark it’s like chewing on a tree yeah yes but then you’ve got that you that sort of shot was coming through but I want to try licorice that’s a bit more familiar now you’ve got some in there which actually is one of my dad’s favorites a pontefract cake can I yeah

Let’s help yourself always got the seal on it the stamp which you can see what is the seal the seal was originally um Wilkinson’s pontefract Factory and they used to always be stamped by handed that yeah and the ladies could do about 30 35 000 of these per day

Bit of anti-seed added to it a bit of tree collided to it that’s the key thing I think is is the is is that treacle yes and it trickles me out and you can almost you can taste that now when you said it I thought yeah I’ve got that

This helps me a lot Why are my taste buds taking all the flavors it’s obvious that Keith knows everything when it comes to sweets sugar came to the UK in the 1700s but it was scarce and expensive this meant those selling sweets known as confectioners were well thought of in High Society the confectioner he was

Deemed to be the top of his trade the baker was classed as a mere Baker thank God I’m here I’ll tell you a story about Bakers mayors of Pompeii were Bakers but with the Advent of travel technology sugar be started to be more readily available and suddenly became more affordable

These days we don’t just want our sweets to taste sweet oh no kids today want something a little bit more sour I’ll show you this one it’s a super sour Fizz bomb but there was a mark one and this is the very very latest man what time was this done this

Was literally done in the last few weeks really yes oh that is quite a modern Suite then yeah very modern yes yeah okay with trepidation I’ll say can I have one place I’ll have to give you the warning first that they are extreme and can cause irritation on your mouth really absolutely okay

Oh the jaw gum uh that ain’t good for a Sweet Shop dear me that’s like um battery acid yeah I could run a car on that yeah it it feels like it’s burning yes yeah while I’d recover from that super modern Suite key Sun Alexander is making sweets

Using a technique that’s over a hundred years old we have some sugar in it boiling with water bitter cream potato soup temperature now 154 degrees to make the sweets Alexander simply works and cools the sugar mix adding in coloring and flavors today he’s adding mint and Anna seed I’ve never done

Anything like this before you know I mean I’ve worked with sugar before pulling sugar yeah but not adding flavors not really your colors sometimes yeah not flavors yeah that’s amazing that’s right the smell wow once the sugar mix is cooled it’s then shaped into a block ready to go through a sweet roller

This is how they turn out and when they cool straight you just pop them all off and you’ve got individual sweets you just drop them oh really yep that’s all you do so you just Foreign well after eating all those sweets I finally made my decision on which flavor I’m going to put in my next recipe it’s licorice that flavor is delicious and that flavor in a nostalgic pudding for me is the bum foreign Keith Gloria had such a great time that

Day for me it was like it was going back to Flavors I’d forgotten I think that’s what sweets though they’re rekindle all those memories from childhood and as you’re growing up that’s what it’s about Saturday morning every morning I kept my pocket money about eight o’clock in the

Morning and they had the penny bits down and of course just feeding some of the penny sweets I go about and there was occasion where I just eat and eat until I’m sick what a way to get there captain on more than one occasion yeah very

Colorful I had my other necklace but oh yeah you haven’t got that you Trump me that’s not real though that’s real that’s real that’s your problem because it’s half eating his yard you put another load of sweets here good on you yeah um what I’m going to use is actually the

Licorice before you get that pipeline can I just say that we’ve got a bit of a surprise for you today actually we’ve just we’ve gone to a lot of trouble a lot of experiments a lot of research and I know you weren’t expecting this today you call me

You know what’s happening now my my taste buds have been they’re like fine-tuned instruments um yeah it’s been Welly that’s lovely thank you I made up with it thank you now what I’m going to do is a licorice a licorice themed pudding now the idea of

Coming from the licorice was when I was over there licorice is one of those big favorites of mine and I think it’ll work well in this steamed pudding My steamed puddings are surprisingly light and fluffy and the licorice gives it a fruity Tang that runs beautifully through the sponge if you don’t like licorice these puds could change your mind now to start with I’m going to add all the ingredients got flour sugar I’ve got three eggs going in

Once these have gone in basically it’s an all-in-one mix you just mix it all together so throw it all in three eggs then I’ve got some butter then this is the interest to me I’ve got some baking powder in it you want a little bit of rice from it lighten it up

And I’ve got what’s that oh it’s trickly it’s licorice extract right from the sticks yes exactly get it in the mix now this will give it a lovely aniseed licorice flavor but also just darken it that little bit a little bit as well into the pudding mix the ingredients together until well

Blended and it’s as easy as that perfect this is the basic mixture which I’m going to spoon into there and these are the little pots and bacon now I’ve just buttered the inside of them could you pass me four of those little Catherine wheel things please better be different colors different centers we’ve

Got various names Bogs horse cakes jelly buttons really yes all different names you say pink and blue things I can’t use that you see so I’ve got to take place the licorice into the bottom of the buttered and lined moles then simply spoon in the mixture allowing a bit of

Space for the sponge to rise so what I’ve got is my four pots that are filled with this licorice sponge I’ve got the licorice at the bottom and what I’m going to do is just pop onto each one silicone paper goes on first just to prevent the pudding from sticking to it

A little bit of foil on top of that and squeeze it down just to seal it off slightly you don’t need to wrap these up so on each one pop a bit of the paper Then the foil then place the moles in a steamer I made some earlier which are already steamed I’ve steamed these for about 45 minutes on simmer now these are going to pop back in here to finish off these have been steamed now when you look at this

You can see how it’s domed slightly as they’ve grown in the little pot oh there we are perfect oh perfect there you have it licorice puddings this wonderfully light and buttery pudding is a real winter warmer that hits the spot every time thank you very much guys because I fully

Enjoyed myself at your shop thank you for the inspiration with the Licorice and a big thank you for my sweets many thanks we’re gonna have to wait a little bit longer to eat this but to eat that a little bit of cream if you’re in the north a little bit of custard Pill taught me a thing or two about spices white pepper is essentially exactly the same as black pepper but that black husk has been taken off it that’s all white pepper is really absolutely and he’s brought with him some homemade blondies made with white pepper perfect for my next dish now it

Is a Twist on a trifle and what I mean by that is it’s a 70s twist because I’m going to use the idea of a black forest gateau Now if you’re a fan of the Black Forest gateau a German classic dessert then you’re in for a treat as I give it a twist and turn it into a trifle using the same combination of flavors chocolate cherries and cash but for added effect Aaron is going to

Use his knowledge of spice to add a Twist to my recipe these are the cherry and chocolates and I believe pepper that’s right blondies yeah absolutely okay we’ll we’ll try them later come on I like the idea of it though cool I’m going to utilize it into

My trifle that’ll be the base of My Tribe lovely the first job I’m going to do is actually get my pan on foreign and get my cherries now these are the black cherries in the syrup which I’m going to put in the pan now I’m just going to reduce this down a little

Straight in now what would you put with that to bring out the fruitiness cloves if you infuse cloves into the syrup I think I might have something to it if I give you a little pestle of mortar very good take what you want and grind it down

If you haven’t got any fresh cloves you don’t have to put it in it’s just we’re trying to experiment and see what it’s like I trust this man now in a pan I’ve got some milk and cream here which are going to go straight in oh

Bring this up to the boil now if you’ve got if you ground up that clove for me yeah what I’ve done is just crushed them so they can Infuse rather than going it doesn’t because we’re going to are we going to strain it no right I’ll keep going cross it down I

Can’t get the stuff nowadays okay egg yolks in there caster sugar straight in I’m going to add some flour to it this will be the thickener in the custard this is known as Crema to Sierra or creme Pat as I like to call it which is thick flour based egg custard

And when the cream and the milk have come to the boil you then drop it straight onto this mixture and then we’re going to put it straight back on the pan again and cook out the flour you managed to see that close yeah finally pull sorry here we go

It’s a look thank you is that okay oh beautiful yes I’m gonna pop this clove in with the cherries lovely that should Infuse quite nicely I’ll just give it a little bit of a stir just smell good I’ll give you guys okay now over here the milk’s just

Boiled I’m going to add that to the mixture give this a stir this is a classic sort of creme pack you know it’s a classic sort of custard just mix that in make sure it’s all dissolved a good technique sir now nutmeg how much I would say maybe just a like six or

Seven rubs now I’ve got some chocolate here I’m gonna break up now this is going to go this is going to turn our traditional creme patissiere into a chocolate one break the chocolate into pieces and tip into the crema to Sierra and very gently stir until it’s all Blended in then pop

It back onto a low heat and keep stirring don’t walk away from at this stage because the the flower begins to cook out pretty much straight away so keep turning it and once you see it beginning to hold on the spoon take it off the heat and put

It into a bowl to chill down and it almost sets like a jelly wobble it and it will begin to settle very very quickly that’s when it’s ready once it’s chilled the best way to do it is put a what they call a Cartouche which is basically a circle of silicone paper on

The top of that and then pop it in the fridge just stops it from skinning now once you’ve done that you end up with this once the mixture cooled I added double cream to create a deliciously thick chocolate custard yeah that’s very good and that’s got

Your nutmeg in it as well beautiful and it does bring out that chocolate doesn’t it absolutely it’s a great blend yeah next drain the clove infused Morello cherries you can smell that clothes gorgeous isn’t it I’ll leave them over there to cool I’m breaking up Aaron’s peppered blondies a little these sweet dessert bars will make a delicious alternative to sponge white and black pepper in there again now you’ve tasted the black pepper and the white pepper you can see possibly while I’ve used both of them to

Try and create a it’s quite sweet yeah yeah one sweet absolutely okay lovely I love Trifles it’s brilliant exactly I love trifle with a passion probably one more dope then soak the blondies with Kirsch this fruity brandy made with morelo cherries will add some heat and a kick to your triple

Put a layer of cherries on there Now here I’ve got some cherry jam again real Cherry overload here spread that over the top next thing I’m going to do is add the chocolate now this chocolate mixture looks gorgeous gets poured on so you added cream to that as well add a little bit of cream to it because

What happens is when it goes in the fridge it can solidify oh yeah creme Pat tends to do that anyway but the addition of cream takes it to the right consistency that you’re looking for in a custard so again just spread it around nice and evenly across the top

Bring out my mascarpone cream mascarpone cheese to which I’m going to add some cream to that now I’m deconstructing a classic 70s Black Forest gateau Black Forest gateau is protected in Germany there’s certain things you can do with it gosh they’d probably go crazy if they realize they’re putting in a trifle

Whisked together the mascarpone and double cream until light and fluffy and not too stiff now the cream goes on top of the chocolate This is where you begin to salivate I’m doing that already now that is pretty much finished but it’s good I’ve got some chocolate it needs more chocolate and you know what I would do with that for as well I would also probably grate on some pepper to keep the theme going

Peppa yeah I love you Aaron I really do but shut up don’t push it all right all right I’ll put a little bit on okay sweet yes the tiniest a little bit of white pepper on the top that’s enough and there you have it that is a black forest gateau trifle

Infused with some beautiful spices if this hasn’t made your mouth water I don’t know what will dreamy chocolate custard clove infused Morello cherries and blondies soaked in cash a classic with a Twist thank you Aaron for your help thank you very much for teaching me a little bit more about

Spice but we’re gonna have to wait a little bit longer before we get a chance to try My guests are ready to eat today it’s been all about home and nostalgia with my Posh sausage plait a real celebration of black pudding which I hope Hannah will enjoy my steamed licorice sponges that can be served with cream or custard inspired by my visit to Keith and Gloria’s sweet

Shop and my black forest rifle which brings a 70s classic right up to date with Aaron’s blondies instead of sponge and his Extra Touch of white pepper I thought the trifle was the way to go if I pass it around maybe I think we just

Took in guys I think I’ll start with the sausage plant I think I’ll just keep it a little bit Savory to start with wow mushrooms really good with the black pudding isn’t it and I hadn’t thought of cooking it with onion before but it’s lovely and sweet comfort food yeah yeah that’s weird

My sausage plant has gone down well will my steamed licorice sponges hit the right spot I must admit this first time I’ve ever had a pudding with licorice wow and yeah it’s pretty good it just gives it a hint of the spice the spicy remember the sponge being so buttery as well doesn’t

It so licorice kind of cuts through a little bit yeah oh yeah it works that’s really good actually with the cream is absolutely delicious finally my black forest trifle this is uh the Big Fellas that’s delicious Paul that’s something you get that into the end of the clothes

Just beautiful lipstick in the chocolate process you can get the nutmeg can’t you just yeah okay that’s a dangerous pudding it’s a beautiful pudding I don’t really have a sweet tooth I’m not mad into puddings but I could eat a whole bowl of that going back for a second this is

What food’s all about it’s about experimentation it’s about trying different flavors and pushing yourselves that little bit I hope you’ll try these recipes at home join me next time see you then anyone one of my Hollywood eyes make it two