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A Mary Berry Christmas 2025

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Fun
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00:01There's nothing like the magic of Christmas and its wonderful traditions.
00:09For me, it's all about the delicious food.
00:13Oh, yes, please, Mary.
00:15Shared with lovely friends.
00:17Look at those mussels!
00:19Together, we'll celebrate the best of Christmas traditions.
00:24Oh!
00:25When is a door not a door?
00:27When it's a jar.
00:28Correct!
00:30Choose a very special Christmas tree.
00:34Mary, this is a lot of responsibility.
00:36That will take pride of place in London's St Paul's Cathedral.
00:41Goodness gracious, how amazing.
00:43Enjoy the majestic lights.
00:46Isn't this just magical?
00:48It's beautiful.
00:49And make some Christmas dreams come true.
00:52Ooh!
00:54That was absolutely delightful.
00:57All wrapped up with the most wonderful recipes.
01:00So there it is in all its glory.
01:03Wow.
01:04How about that then?
01:05Mm-hmm.
01:06That is delicious.
01:08Look at that!
01:10Oh, look at the stars!
01:11Did you make these?
01:12I did make them.
01:14Christmas is coming.
01:15Cheers, Mary.
01:16Happy Christmas.
01:17It's Christmas.
01:18And for me, wonderful food is at its heart.
01:32Come and join me.
01:33Christmas is the one time of year when you really want to do something different and something very, very special.
01:43My menu this year does just that.
01:47Fillet of beef with a rich pork sauce.
01:51The perfect canapé to thrill your guests.
01:56My ode to the season's favourite, pigs in blankets.
02:01And king mushrooms piled high with chestnut stuffing.
02:06Just look at that.
02:08But it wouldn't be a traditional Christmas without its sweet indulgences.
02:13Starting with a recipe that's sure to dazzle.
02:17Lemon and cherry meal for you.
02:21When you've done it, you'll be very, very proud.
02:24Simply start by cutting rolled out puff pastry into three.
02:29This is where judgement happens.
02:31You can get the tape measure out if you like.
02:34Pop onto a baking tray and get ready for my top meal foie trick.
02:39I don't want them to rise and topple over.
02:42I want it absolutely flat.
02:44And so what you do is put another piece of non-stick paper and weight it down with a baking sheet.
02:51Will it work?
02:52Promise you it does.
02:54Crisp pastry is essential.
02:55They'll need 18 to 20 minutes in a 200-fan oven.
03:04I first made a meal foie when I went to the Paris Cordon Bleu.
03:08Believe it or not, it was 70 years ago.
03:12I was very nervous because we had to make our own puff pastry.
03:16And it took all day.
03:18But the result was perfect.
03:20When the pastry is cooled, generously coat the top layer with icing sugar mixed with lemon juice.
03:28Take spoonfuls of this.
03:30Now I'm going to spread this to the edge.
03:35You do not want to get any pastry in with the actual icing.
03:39Just an even layer over the top.
03:43Mission completed on the icing.
03:47Heat some cherry jam until it's runny.
03:51Then sieve and let it cool.
03:54Here comes the Christmas challenge, but I promise you can do this.
03:58It's funny, you speed up as you're going down here.
04:06So that's it.
04:08Now for the magnificent feathering effect.
04:11Take your cocktail stick, put it exactly halfway down and then pull it across all the way down.
04:19With a fairly steady hand.
04:24Whoops!
04:25It had a little bend there.
04:26It looks homemade then.
04:28Just have to concentrate a bit.
04:30So across the top like that.
04:33All the way down.
04:37And that's your feather icing done.
04:41It wasn't difficult, but it's so effective.
04:44While it sets onto the next layer.
04:47Whipped cream with the juice and zest of a lemon.
04:51And four tablespoons of good lemon curd.
04:56Then just whisk that.
04:58And already it's thickening up.
05:02That's the magic of lemon juice.
05:04It always thickens cream.
05:06Spread it onto the bottom layer.
05:10Put the next layer of pastry on top.
05:13And the remainder of the cherry jam.
05:15But I haven't sifted it this time.
05:20It's a joy to come across the real black cherries in the filling.
05:26More cream, then the crowning glory.
05:30A wing and a prayer.
05:36How about that then?
05:38I love to do something that is, you know, a bit of theatre really.
05:44It is so good.
05:49As well as making beautiful food, Christmas wouldn't be Christmas without a tree.
05:57How to treat.
06:00I'm off to Windsor Great Park because this year I've been asked to choose a very special one.
06:08And coming to help me is dear Zoe Ball, our favourite broadcaster.
06:12Not as fit as I used to be.
06:16That is a magnificent view.
06:19That's quite a walk.
06:21But I tell you what, when Mary Berry calls, you'll walk anywhere.
06:24Jane Mary, here I come.
06:26Across these fields the estate grows two and a half thousand trees each year.
06:34They will take pride of place in homes up and down the country.
06:38This is absolutely, what an amazing place to be.
06:41It's magical.
06:44Now I've got a task to do.
06:46OK.
06:47And I want your help.
06:48I've been asked to choose a tree, guess what, for St Paul's.
06:52You're joking.
06:53Come with me, come on.
06:54This is wonderful.
06:55Every Christmas, it's the King's tradition to give St Paul's three trees big enough for the cathedral.
07:04We need to find one majestic enough for all to enjoy.
07:09A little bit lean in the middle, isn't it?
07:11A bit skinny in the middle.
07:12And not quite tall enough.
07:14Mary, this is a lot of responsibility.
07:16There's a lot of people coming to St Paul's in the Christmas period.
07:19It's got to be perfect.
07:20And they'll expect something absolutely stunning.
07:22The pressure is certainly on.
07:26We're looking for one, something about 20 foot.
07:30And I reckon that's three tall men.
07:32Three tall men.
07:33You know some very tall men.
07:34In a long line.
07:35But we want one that's really bushy at the bottom.
07:39And at the top, not too sparse either.
07:42No.
07:43And finally, we find it.
07:46Look at that gorgeous one there.
07:48Wouldn't that be perfect for St Paul's?
07:50It's beginning to look a lot like Christmas.
07:55Lots of room to hang decoration.
07:58That is a great tree.
08:01I hope the thousands who will visit St Paul's agree.
08:05Are we cutting this down?
08:06No.
08:08Thankfully, that task is in the hands of forestry operations manager
08:12and the very aptly named Luke Forrest.
08:17And as if by magic.
08:19Hello, Mary.
08:20Lovely to meet you.
08:21Lovely to meet you.
08:22Hello.
08:23Lovely to meet you, Luke.
08:24Mary said she knew a man with a chainsaw.
08:26Yeah.
08:27What do you think about it?
08:28I think it's a lovely tree.
08:29Yeah, it's beautiful.
08:30Are you just going to cut that down?
08:31Just you on your own?
08:32Yeah.
08:33Yeah, just me on my own.
08:34Well, we'll stand back and admire and encourage.
08:37Good luck, Luke.
08:44I'm glad he's doing this, Mary.
08:47Sounds angry.
08:49It's on its way.
08:50Certainly rocking.
08:52Oh, it's going.
08:54Timber.
08:55There she goes.
08:57It's quite exciting.
09:00We'll manage that between the two of us.
09:02Exactly.
09:03Over the shoulder.
09:04Yeah, over the shoulder we go.
09:07One out and one back in.
09:09It's all about sustainability here.
09:13And there's a new one to replace that one.
09:15Oh, this is about six inches.
09:18How long will it take to go to, say, five foot?
09:21Five foot?
09:22Probably around about five to six years, I would say.
09:24Well, I'll be 96.
09:26I look forward to seeing it grow, don't you?
09:29You'll be able to decorate it, Mary.
09:31It's perfect.
09:32Beautiful.
09:36Time to escape the weather,
09:38and Royal Windsor has found us a festive log cabin to cook in.
09:43It's really magical in here.
09:44It feels like a really special place to be, Mary.
09:46We're going to cook a really good family meal
09:49to have over Christmas.
09:51Oh, sounds perfect.
09:53My pigs in blanket cassoulet.
09:55Today, what could be more comforting?
09:58I'll be your sous chef.
09:59When Mary Berry is your sous chef,
10:01you know you've made it in life.
10:04First challenge, slice the banana shallots.
10:07Mind your fingers.
10:09That's it.
10:10Are these thin enough, Mary?
10:11They're just perfect.
10:12I'm learning from the best here.
10:14The great thing is to prepare.
10:18Be prepared.
10:19If you get everything assembled.
10:20Yes.
10:21Having everything prepped in little bowls.
10:23We used to do that as kids and pretend we were on cooking programmes.
10:26So, who cooks the Christmas dinner in your house, or do you go out?
10:30I made it once, the Christmas dinner, and it was tasteless, Mary.
10:35I doubt that, Zoe.
10:36Your chopping skills are spot on.
10:39What about stocking?
10:40So, I do stockings for everyone.
10:42I still put a tangerine in the bottom, because that was such a tradition when we were young.
10:49One year, my son was in Australia for Christmas, and we went to join him.
10:54And I took the stockings, and I took the satsumas.
10:59And in the customs, I was drawn to one side.
11:02You are not allowed to import fruit into Australia.
11:05My husband was so cross with me.
11:07He's mortified.
11:08He rarely gets cross with me.
11:10I think I didn't know we're going to arrive, and I want it to be traditional.
11:13That's wonderful.
11:14But I was reprimanded.
11:15I'll never do it again.
11:16I can't believe that.
11:17But what I still do is make everyone's favourite.
11:21Bacon wrapped round sausages.
11:23I've never made my own pigs in blankets before.
11:26And you can use veggie alternatives, too.
11:29And this is streaky bacon.
11:32Don't use bacon.
11:33It doesn't do the job so well.
11:34Yes.
11:35This is quite a satisfying job, actually.
11:37It's satisfying, yes.
11:38Very snug.
11:39The bacon should be crisp, but the sausage is not quite cooked, because they'll finish in the cassoulet.
11:46They'll sizzle when they're going.
11:48Step back.
11:49It's making me hungry.
11:52When you see them brown on both sides, pop them on there.
11:57I can see.
11:58Mary, it's all gone wrong.
12:01If they're slightly uncurled, what does it matter?
12:04What does it matter, Mary?
12:05They know that mum's made them.
12:07Yes.
12:08And they will.
12:09In the same pan, sauté the banana shallots.
12:14Now, if my dad was here, Mary, he'd say, that's shallots.
12:18The old bad dad gag would come out right now.
12:21The celery and some grated garlic, then flour to thicken the sauce.
12:27I'm really enjoying this, Mary.
12:28Can I just say, this is possibly the best day of my life right now.
12:33Now the wine.
12:34It's 200ml exactly.
12:37Wow.
12:38Keep stirring.
12:39Keep stirring.
12:40I love it.
12:41Now in comes the stock.
12:43And as you're adding, it will gently thicken.
12:46Does it matter what stock you use?
12:48You and I have used some chicken stock.
12:51You could use any stock, but obviously not fish stock.
12:54Yes.
12:55A tin of chopped tomatoes, two tablespoons of tomato puree, and a dash of sugar for balance.
13:05Tomatoes have a little bit of acidity.
13:08Season, then add the butter beans, which will soak up all the flavours.
13:13And do you know, if there's a gang and they're really hungry, you could even put a couple more tins of beans in.
13:19To fill them all up.
13:20To fill them all up.
13:21Yes.
13:22But doesn't that look good?
13:23That looks divine.
13:26Reduce the heat, rest the pigs in blankets on top, and cover for 15 minutes.
13:37Oh, look at that.
13:40Oh, it smells so good, Mary.
13:42So I'm going to add some Dijon mustard and a little bit of thyme.
13:46Mix that all together.
13:48For a little touch, Mary.
13:49And I can put that in the middle.
13:50Because mustard's so good with sausages, isn't it?
13:52It's a natural with sausages, isn't it?
13:53It's a natural with sausages.
13:54Yeah.
13:56I'm starving.
13:57I'm digging in.
13:59This looks so delicious.
14:07I can't speak, Mary.
14:08I'm in absolute heaven.
14:09Those are pleasurable groans.
14:10Those are definitely pleasurable groans.
14:12That is delicious.
14:14My family know I'm really happy when I'm eating something, if I do the little dance.
14:19If I start to do this, I think my family will think I've lost it.
14:23My next recipe is just as joyful, using the wonderfully festive ingredient, chestnuts.
14:35I wanted something rather different from the nut roast, so I came up with this idea of mushrooms,
14:41a great mountain of stuffing, and the halloumi just holds it together.
14:46And it looks so tempting when it comes out of the oven and tastes even better.
14:52Season the mushrooms and place in a sizzling pan.
14:57Cover until they shrink down.
15:02Then flip them and fry for a couple more minutes.
15:05They smell good too.
15:09There we are.
15:11The topping for these mushrooms was inspired by my traditional chestnut stuffing that I've been making for years.
15:18Heat some sunflower oil with butter.
15:22And then onions, chopped onions, celery, butternut squash.
15:28I bet you're looking at that and thinking, oh, it's usually cut in cubes.
15:32But coarsely grated will cook quicker.
15:36And lastly, chestnuts.
15:39Now these are cooked chestnuts and you can get them in a vacuum pack.
15:44All you've got to do is just chop them up.
15:47Five or so minutes over a medium heat and the veggies will be soft.
15:53Once they're cooled, on we go.
15:56I'm going to add half the halloumi in here and then half will go on the top at the end.
16:02I'm not adding it to a hot mixture because I don't want the halloumi to melt at this stage.
16:08Chop parsley and sage.
16:11And lastly, rosemary taken off the stem and finely chopped.
16:16Suddenly the fresh herbs come up and you think Christmas is coming.
16:21Give that a good mix.
16:24Season and pile onto those mushrooms.
16:27It's Christmas, so I want to be really generous.
16:32You certainly don't have to be a vegetarian to enjoy these.
16:36Our son, Thomas, has an appetite of horse and he will have these along with the turkey.
16:42Top with remaining halloumi and a sprinkle of paprika.
16:49These are so quick and easy to actually make and assemble.
16:53180 fan for 15 to 20 minutes is all you need.
16:57Just look at that.
17:01Wow.
17:03Look so tempting.
17:13It really is absolutely scrumptious.
17:16The Royal Windsor Estate is full of surprises.
17:24I want Zoe to meet one of its oldest residents.
17:29This oak is thought to be 1,300 years old,
17:33fully grown when William the Conqueror chose this site for the castle.
17:38But first, a wonderfully indulgent hot chocolate to take with us.
17:43Oh, yes, please, Mary.
17:46All the little ones will love this as well, won't they?
17:49Well, blow the little ones, we're going to enjoy it.
17:52Do you mind if I go full on with the squirty cream?
17:56Oh, for goodness sake.
17:58I know, sorry.
18:00I'm going to have a little bit of nutmeg on top of mine.
18:03And, oh, I think I might put a little bit of extra chocolate in there.
18:08My husband loves hot chocolate.
18:11In fact, our day is punctuated with it over the winter.
18:14Starts off with 9.30 in the morning, then comes Lemonsies,
18:18and sure enough, at tea time, yet another.
18:21How does he have his?
18:23He has it quite strong and very, very hot, and frequently.
18:27You are talking about the hot chocolate there, Mary, aren't you?
18:29Yeah.
18:31I've been really good all day and then I lower the tone.
18:34Well, that's quite enough of that.
18:37Come on, grab a coat and come with me.
18:39OK.
18:47So, what's your oldest tradition in your family for Christmas?
18:50How do you think, you know, decorating the tree and putting baubles on of pictures of our lost loved ones?
18:59So, my nana and granddad, my mum, we hang them all up onto the tree.
19:03And it's such a special moment to remember those who aren't with us anymore, who are always in our hearts.
19:08That's really special.
19:09Well, we don't have William, my son, with us anymore, and we have an angel at the top, which has William written on.
19:17And everybody stands round to put him at the top of the tree, because he always will be the top of our tree.
19:23The top of your tree. That's beautiful. Always with you.
19:26Oh.
19:28Family and friends are at the heart of my Christmas.
19:33But, of course, food is part of the magic, too.
19:37On Christmas Day, we always have blinis with sour cream and caviar.
19:42And you can't have caviar without a little shot of vodka.
19:47So...
19:48Why not?
19:50Where's the caviar, then?
19:52That's coming in a minute, actually.
19:53So, Mary, to our lovely angels, a merry Christmas to you and yours.
19:59And a happy Christmas to you.
20:01Oh, gosh, that's nearly knocking me out before I even tasted it.
20:05Oh, that'll warm the cockles.
20:08They're warm.
20:10They're very hot. Cheers.
20:12Merry Christmas, Mary.
20:17Like Zoe, I also love a sprinkling of luxury at Christmas.
20:21That'll do fine.
20:24I want my main course to be extra special this year.
20:28A sumptuous fillet of beef with the perfect crisp topping.
20:34I promise you that this beef will be the star of the show.
20:42The beef fillet has been marinated in port, garlic, thyme and bay leaves overnight.
20:49Then I'm going to lift that out.
20:52I'm saving that pork for the gravy.
20:57Then I'm going to just dry that off a bit because I'm going to brown it.
21:01Season and sear in a hot pan.
21:05You've got to keep an eye on it so that it's evenly browned all the way.
21:11That's a glorious golden brown colour.
21:17Then the job's done.
21:19Keep any juices for the gravy and it's time to give this fillet even more flavour.
21:25Dijon mustard.
21:30And chopped fresh thyme.
21:33That will become a little bit crisp when it is actually roasted.
21:3720 to 25 minutes in a 200-fan oven for a medium-rare result.
21:43While the beef's cooking, I'm going to make those stars.
21:48What a joy it is to have puff pastry in a packet.
21:54I want a good-sized star to sit beside the fillet.
21:59You can imagine this looks really wonderful when it's puffed up and gorgeous brown when you serve it.
22:05Pop that on the tray.
22:08Then brush over with beaten egg.
22:12That gives it a beautiful shine.
22:17Then a little grated Parmesan over the top.
22:21Looks special already.
22:26So, the beef's going to be ready.
22:29I'll take that out and put the stars in.
22:31The stars will need 10 to 15 minutes to puff up and turn golden.
22:37While the beef should have a good half-hour to rest.
22:42Gosh, that looks good, doesn't it?
22:44Cook's perks.
22:48Mmm.
22:50Mmm.
22:51We've got a hint of mustard then and it's delicious.
22:54Cover with foil and a tea towel.
22:57Snug as a bug in a rug.
23:00The stars are almost ready, along with the pork gravy.
23:05This is the part that I really enjoyed.
23:09There's my fillet of beef.
23:10Looks beautiful.
23:12And all I've got to do is carve it.
23:15It's beautifully tender.
23:17That smells wonderful.
23:18I don't think there's going to be much of that left.
23:30It's a good colour.
23:32Look at it!
23:34Proper gravy.
23:36And then, to make it very, very special, everybody is going to get one of these stars.
23:45I'm the lucky one. I'm going to have a taste.
23:47Absolutely beautiful. So tender.
23:58Mmm. Light as a feather.
24:03To me, that was Christmas on a plate.
24:08So delicious.
24:10And I have wonderful memories of other twinkly stars at Christmas, too.
24:19Every year, when the children were little, we'd take them to see the lights.
24:23It was such a treat. Holding the little hands, and they would all look up in amazement.
24:30And then we'd come back and have fish and chips.
24:34It was the first start to Christmas.
24:36Going to see the Christmas lights is still one of my favourite traditions.
24:46And this year, I'm taking legendary actor, Alison Stedman.
24:51Alison, welcome. Hello.
24:53I so look forward to this day.
24:55Oh, so lovely to see you.
24:57I'm looking forward to this.
25:00We've come to see the lights at RHS Wisley in Surrey.
25:05Isn't this just magical?
25:07It's beautiful.
25:09Do you have lights at home?
25:11Oh, gosh, yes.
25:12At the end of Christmas, I can never take them down.
25:15It takes me weeks and weeks.
25:17On the first day of Christmas, my true love said to me,
25:22Four calling birds, three French hens, two turtle dogs, and a partridge in a pet tree.
25:31The perfect Christmas double act.
25:39Let's see if we can cook together just as well, here in the corner of their glass house.
25:45I love twinkly lights.
25:47Fingers crossed the temperature is as tropical as the plants.
25:52Have you cooked in a glass house before?
25:55Never, no.
25:56It's stunning.
25:58Just as beautiful as these Christmas canapes.
26:02Crispy phyllo tarts with prawns and gravlax.
26:07Do you make canapé at Christmas?
26:09I do, but I don't cook things.
26:12And I call mine nibs.
26:14I'm intrigued. Why nibs?
26:16It comes from nibbles.
26:18Oh.
26:19And they've now become nibs over the years.
26:21Well, I think it's going to be added to my vocabulary.
26:24Is it?
26:25I'm quite fancy.
26:26Come for drinks and nibs.
26:28While Alison butters the mini muffin, Tim.
26:32We're getting a little factory going here.
26:35I'm layering buttered phyllo pastry into a star shape.
26:40Everybody remembers you.
26:42Gavin, Stacey, when you're out and about doing your shopping,
26:45does anybody come up to you and say, hello, Pamela?
26:49Yes, they do.
26:51Oh, Pamela, Pamela.
26:53You know, which is lovely.
26:55Well, what do they say to you, Mary?
26:57They come and thank me for a particular recipe.
27:00And nine cases out of ten, I make your lemon drizzle.
27:04And everybody loves it.
27:06I think it's so kind of people to say nice things.
27:08I'm always terrified they're going to say,
27:10I made your such and such and it sank in the middle.
27:13Just two more?
27:14Two more and then we're done.
27:17Bake those for eight to 12 minutes in a 180 fan oven
27:22until beautifully golden and crisp.
27:25They look lovely.
27:27Now for the fillings, starting with a cucumber relish.
27:31Easier than doing a potato.
27:34I like to prep these on Christmas Eve and assemble them on the big day.
27:39I think Christmas Eve, sometimes it's more exciting than Christmas Day.
27:45It's the anticipation, isn't it?
27:47When I was a child, every year I would wake up in the morning
27:51and it would be full of these lovely presents.
27:54I mean, not a lot because my parents didn't have that much money.
27:58We didn't have a lot of presents years ago.
28:00Oh, absolutely not.
28:01And really it was only presents from the family.
28:05Nobody else gave you presents.
28:07No, no.
28:09I can remember I got a doll that walked
28:12and I can still see my mother's face
28:15when me and my sister walked the doll across the landing.
28:18Oh.
28:20And my mum was going,
28:22Oh, did Father Christmas bring you that?
28:25Back to the relish.
28:27De-seed the cucumber and slice into cubes.
28:30That looks a bit thick, that bit now.
28:33You're a little perfectionist here.
28:35You've done that most professionally.
28:38Add in sliced spring onions and a Dijon mustard, vinegar and dill dressing.
28:45Did your mum cook everything from scratch?
28:48Oh, yes.
28:49Such happy memories of helping my mum making the mince pies, you know.
28:54And I'd be cutting the pastry and she'd be filling it.
28:57Now it's time to fill these.
29:00I'm sure your mother would approve.
29:02The cucumber relish.
29:04A fresh prawn.
29:06Sour cream mixed with dill, mustard and vinegar.
29:11A swirl of Gravlax or smoked salmon,
29:15topped with a sprig of fresh dill.
29:18That looks absolutely lovely.
29:23Sheer luxury nibs.
29:28I promised you they were going to be crisp and I can hear that.
29:34Mmm, lovely.
29:36What I really want you to do is to serve them over Christmas.
29:40I am tempted. I really am.
29:42I know it's not Christmas Day yet, but there's one tradition Alison and I both love.
29:49Come on.
29:51OK.
29:53Oh!
29:55Oh, and there's a hat.
29:57Oh, come on, let's have the joke.
29:59How many oranges grow on a tree?
30:01I think we could do better than these.
30:04All of them.
30:07Knock, knock.
30:09Who's there?
30:10Lettuce.
30:12Lettuce who?
30:13Lettuce in.
30:14It's cold outside.
30:18We are pathetic.
30:19When is a door not a door?
30:21When it's a jar.
30:22Correct!
30:26My other sparkling recipe this Christmas is a delicious coffee and walnut nutcracker cake.
30:33If you can make a Victoria sandwich, you can make this.
30:38Starting with the eggs.
30:40What was it my dad used to say?
30:42You have to be firm with an egg.
30:45There we are.
30:47And equal measures of baking spread, caster sugar and self-raising flour.
30:53I can't believe this all-in-one thing.
30:56Your mother didn't do that, did she?
30:57She certainly didn't.
30:59Then baking powder and coffee essence.
31:03And if you haven't got coffee essence, just use strong coffee.
31:08And beat it all together.
31:11Don't shoot it like that because it'll come over to me.
31:14Hey!
31:16Oh, gosh.
31:18That's it.
31:22That looks absolutely wonderful.
31:24And then fold in those crunchy walnuts.
31:28I remember one year my parents came for Christmas and I was icing this cake, making all these figures.
31:35And my dad sat with me the whole evening as I made this.
31:39And at the end of the night he said to me,
31:41Oh, I did enjoy watching you doing that. I really did.
31:45It's all happy memories.
31:47Very happy memories, yeah.
31:49Divide the mixture between two greased 20cm sandwich tins.
31:54If you're really fussy, you can weigh each one to see that they're the same.
32:00Or, you cannot bother.
32:04Bake these beauties for 25 to 30 minutes in a 160 fan oven.
32:09I'm going to put a bit of almond liqueur over the top.
32:17It is Christmas after all.
32:19It is Christmas.
32:21Not too much, otherwise it would be soggy.
32:23The topping is a new creation of mine.
32:27Walnuts and almonds caramelised in none other than icing sugar.
32:33We experimented a lot when we were inventing this.
32:35This seemed to be the perfect topping.
32:38I can't believe how icing sugar can make them so shiny and crisp.
32:44They're just perfect.
32:46And tip them onto a plate.
32:48Now to cover it in a delicious coffee buttercream,
32:52Alison is certainly up for the job.
32:55Spread that evening right to the edge.
32:58Add the second sponge and spread the icing all over.
33:07And then on goes the nuts.
33:09Sort of higgledy-piggledy all over the top.
33:12And you've done that beautifully.
33:14It's perfect.
33:16It does look quite stunning, doesn't it?
33:18It does.
33:19It looks absolutely lovely.
33:22So there it is in all its glory.
33:24Wow.
33:26Mmm.
33:28That's nice.
33:30Mmm.
33:32Crispy nuts.
33:33Mmm.
33:35Oh, that was delicious.
33:39One final look at RHS Wisley's magical Christmas lights.
33:44Whee!
33:49Wow, that was quite warm.
33:54I think we might be getting wet very shortly.
33:58Cheers, Mary.
34:00Happy Christmas.
34:01Happy Christmas to you.
34:02Sparkling recipes make our Christmas so special, but I also love those comfort dishes that warm the heart.
34:16Nothing is better than a traditional bubble and squeak brunch, especially for any family or friends staying over.
34:24I always look in the hall when I get up in the morning and see how many pairs of shoes are there.
34:29Then I know how many grandchildren and their friends are all staying.
34:33And I can tell you, they really love something like this.
34:37They're always hungry.
34:39Start with mashed potatoes.
34:41If you have any leftovers, all the better.
34:44Mashed roasties will work too.
34:47Salt and pepper.
34:49Little bit of thyme.
34:52Then any leftover greens like this cabbage here.
34:57Then work it together and make sure it's really well mixed.
35:03Fry off thinly sliced onions in plenty of butter until soft and tender.
35:10I'm going to mix them all together.
35:13Turn the heat up really high and fry.
35:19If any brown bits appear, stir them in.
35:23The onion smells absolutely wonderful.
35:29Once that's all heated through, I'm going to leave it to sit and get a lovely crust at the bottom.
35:36And I can say, these spatulas are nearly as old as I am.
35:41Just making the surface level.
35:45The trick to a perfect crisp topping is melted butter and a sprinkling of paprika.
35:53Then under the grill for a few minutes.
35:56I love all the other activities of Christmas, but there's nothing like being at home, having a good breakfast or a wonderful brunch.
36:09That is a beautiful golden brown.
36:16I just put this on the side in the kitchen and they help themselves.
36:21They don't want Granny about listening to their stories.
36:26Just look at that.
36:28Top it with eggs and bacon.
36:30And you know, when I was little, I always used to eat all the white first.
36:41And I had a horrible big brother who used to, just when I wasn't looking, pierce my egg.
36:45Mmm.
36:50Why keep this for breakfast or brunch?
36:53I'd like it for my supper as well.
36:54Christmas is a time to enjoy the family and make the house look really beautiful.
37:12But there's another tradition that I'm really looking forward to.
37:15Christmas outings are something families all over the country enjoy.
37:24My favourite is a visit to the theatre.
37:27This year, I'm off to enjoy the classic children's story, The Snowman.
37:34But first, a pre-theatre bite and I've dressed up for it.
37:39It's a real treat.
37:41Joining me is Olympian and Strictly star, Harry Aikens Arete.
37:50Oh, this looks nice.
37:52I absolutely love getting dressed up to go out for Christmas.
37:54But the question is, do I call Mary Dame?
37:59How's it going by then? Nice to meet you.
38:03Dame, Mary, Mary, so lovely to meet you.
38:07Harry, I'm so excited.
38:08You look amazing.
38:11Well, I'm glad you're not in your gladiator kit
38:14because the last thing I would want to do is be chased round by you.
38:18This is Barry, I serve to you a prawn cocktail
38:23and for you serve a mushroom volo bar.
38:25Oh, wow, thank you.
38:26Enjoy.
38:27Thank you. You're welcome.
38:29I've not actually had this before.
38:34That's special. How's yours?
38:36It's absolutely delightful.
38:38What would you normally have at Christmas yourself?
38:40Oh, always turkey.
38:42Yeah?
38:43Our tradition is we have a turkey, but my mum makes such a good lamb.
38:47It's just amazing.
38:48So our Christmas has a bit of a mixture because we do have our West African background.
38:53So there's some jollof rice as well as the potatoes.
38:56And a bit more spicy, I think.
38:57Yeah.
38:58Lots of spice.
39:00My mum has sort of ingrained the idea that, you know, spice is a flavour.
39:04It shouldn't be there to hurt you.
39:06It should be there to embrace and actually bring out some other flavours as well.
39:11Cheers.
39:12Mmm.
39:14It's delicious.
39:15Are you in a Christmas mood?
39:16I'm really excited for Christmas this year because with my little one, now that she's old enough, we're able to, you know, make some biscuits and milk for Santa.
39:23So, you know, that's something that I'm really excited to do.
39:27I have the perfect recipe for Harry and his daughter Aubrey to make together.
39:33My gingerbread snowman will be a hit with Father Christmas and anyone else who may be dropping in.
39:40And the restaurant has given us a little space to make them.
39:45Don't they look good?
39:46They're so well decorated.
39:48And who's going to do the next lot?
39:50Me and you?
39:51Or just me?
39:52Just you and I'll step in.
39:54Okay.
39:55As long as I've got your help.
39:57Don't worry.
39:58I'll be here by your side.
40:00Let's get a quick, let me take this off so I can get a nice and a pair for you there.
40:05Look at those muscles.
40:07None of your gladiator tricks on me.
40:10Right.
40:11Let's get down to it.
40:12Let's get down to it.
40:13Have you seen?
40:17It's not funny.
40:20Time to put that strength to good use.
40:24The dough for these classic biscuits is very simple.
40:28Combine butter and dark muscovado sugar.
40:33When you can see no flecks of white butter then you know you've done your job.
40:38Add golden syrup.
40:40Oh, you're a natural.
40:41Mary Berry just said I was a natural.
40:43No, but you're handling it well.
40:44I can see you've done a bit of baking.
40:47Then an egg and whisk again.
40:50I find baking so therapeutic.
40:52It's like one of the first things I really enjoyed at school.
40:56Now for those traditional festive spices.
41:00Ground cloves, mixed spice and ground ginger.
41:04This is when I have to be careful with my daughter.
41:06She just scoops it straight in.
41:08You're going to have to do it with her.
41:10I am.
41:11Right.
41:12She's going to make me do it with her.
41:13I have no choice.
41:15Finally, bicarbonate of soda and plain flour.
41:19Then one last mix.
41:21Even though I've got all this muscle, I had to learn how to be delicate and baking was something that I had to learn how to be delicate with, right?
41:29Right.
41:30Get that into a dough and I'm just going to flour your hands a bit.
41:34There you go.
41:38Does that make you think of your mum?
41:40It does because I watch her cook and bake a lot.
41:44Cooking's a family thing, right?
41:46This is a sticky dough, so Harry needs a generous amount of flour to roll it out.
41:53Looks pretty spot on to me.
41:55Use any cutter shape you have to have.
42:00Doing very well.
42:02You're giving me all the confidence.
42:05Firm these up in the fridge for 20 minutes, then it's into a 160 fan oven for 18 to 20 minutes to bake.
42:15And those are cooled.
42:17Wonderful.
42:19There you go.
42:20And then you're going to decorate them.
42:25Now you've done Masterchef.
42:27You've done Strictly.
42:28How does your daughter feel about that?
42:30Absolutely loves every show that I do.
42:34Masterchef taught her to cook, so now she cooks with me all the time.
42:37Doing Gladiators gives her the confidence to be the best version of herself.
42:41And Strictly, just embracing music and enjoying herself, it's been such a lovely journey.
42:46I kind of thought doing these things was selfishly for myself, but it's helped raise my daughter into something amazing, you know?
42:52Decorate the biscuits with whatever icing accessories you want.
42:57I'm smiling as I'm doing this, should I be this happy?
43:00We've got a scarf.
43:02Perfect.
43:04I've named him Nitro.
43:07It's Nitro.
43:10This will take time to set, so why don't you try one?
43:14Oh, oh no!
43:20That's so nice.
43:21I'm so happy I'm going to recreate this recipe with Aubrey.
43:24This might become a little Christmas tradition, I think.
43:31Aubrey's not the only one in store for a treat.
43:35I have something extra special lined up for Harry at the theatre.
43:40We need to get there before curtains up.
43:43You're used to giving a bit of a performance.
43:46I am just a bit.
43:48I've got a Christmas surprise for you, come this way.
43:51OK, let's go!
43:53The tale of a young boy on Christmas Eve has been mesmerising us for decades.
43:59Now Harry is going to be part of the story.
44:03And he's getting ready for his big moment.
44:05I'm dressed for the occasion.
44:08Kind of nice meeting yourself.
44:10A chance of this is a little boy, so, yeah.
44:14There's a small role for me too.
44:17Oh, this is wonderful, it's magical.
44:21Gosh, you must be busy at this time of year.
44:24So, you're going to hold my hand, right?
44:26I'm flying!
44:42What's it like up there?
44:44It's pretty awesome!
44:50Don't leave him! Snowman, fetch him!
44:52We're walking in the land!
44:55We're walking in the land!
44:57We're walking in the land!
45:04Absolutely delightful!
45:06That was a Christmas treat for me, I have to say.
45:08Thank you very, very much.
45:11Thank you very, very much.
45:13Oh!
45:15Not every day you get a hug from a snowman!
45:17What a wonderful Christmas memory!
45:22Oh!
45:24Well, a really big thank you.
45:25What fun we've had today!
45:27Oh, so much fun!
45:28That was absolutely brilliant!
45:30I've got a little present for Aubrey here.
45:32Oh!
45:33She will love these!
45:35Are you getting the chew?
45:37I thought I'd try!
45:38My other favourite musical tradition is a carol concert.
45:55We selected a tree for St Paul's, which is going up for Christmas.
46:00Lift a little bit and walk.
46:03It takes the St Paul's team to make it happen.
46:07Hey, Christmas has started!
46:10I will see it later at their carol service.
46:14And I'm not going empty-handed.
46:17I've got a real treat for those choristers.
46:20Crunchy caramel mini tarts.
46:23An ideal gift for anyone you're visiting over Christmas.
46:28They are really scrumptious.
46:30Roll out shortcrust pastry very thinly.
46:36Because it's nice to have lots of filling and not too thick a pastry.
46:41Now this is nice and thin, fairly even.
46:45Then I've got a 7cm cutter.
46:49Give it a twist round.
46:51Like mince pies, you can make these pastry cases ahead of time.
46:56Put them in the freezer.
47:02Then lift each one and press down at just right.
47:07You get a little pleat sometimes on the side, just flatten it out.
47:12It's a nice way of passing time, knowing you're getting ready for Christmas.
47:17Give them 20 minutes in the fridge before lining with parchment and baking beans to bake blind.
47:26I've got a granddaughter who would much prefer chocolate and toffee and caramel to mince pies.
47:31So these would be perfect.
47:34Into a 180 fan oven for 12 to 15 minutes.
47:38Onto the caramel, which starts with melting butter and light muscovado sugar.
47:45It is very decadent.
47:47Caramelised condensed milk out of a tin brings it all together.
47:54And then I'll boil it for two minutes.
47:57Whilst the filling cools, pop the pastry cases back in the oven without the baking beans to crisp up.
48:04Now fill them with that delectable caramel.
48:12And it wants to come halfway up.
48:15No licking the spoon at this stage.
48:22I'm going to leave those in the fridge for a couple of hours while I make the lovely crunchy topping.
48:28Can you believe that it simply crushed cornflakes in melted dark chocolate?
48:35And it'll set really firm.
48:38For a final flourish, white chocolate and these darling edible stars.
48:44When the choristers see these, I want them to be excited and think, oh, is that for me?
48:53Gosh, they're good.
48:56The choristers at St Paul's are going to love these.
49:09I've been invited to be one of the readers for tonight's carol service.
49:16And there is the magnificent Christmas tree we chose at Windsor.
49:22I'm so pleased.
49:23Goodness gracious, I've never seen so many people in one church.
49:32Before the service starts, I've got some special people to meet.
49:37Three of the St Paul's young choristers and the Reverend Canon Philip Banks.
49:43Welcome to today's service.
49:47Well, I'm very excited to be here.
49:49Now, one of you is going to give a solo. Who's going to do that?
49:52That's me. Yes.
49:53Are you a little bit nervous?
49:54Yes, I am a bit, like, quite nervous. Because I got picked yesterday.
49:58Only yesterday? Yes.
49:59Good gracious me. And so you've been practising like mad, I'm sure.
50:03Yeah, but I know the solo because it's quite well known. But yeah, it's really exciting.
50:06I think it's probably a really hard solo for a chorister to do, especially by themself.
50:14There you are. It's difficult for you to do.
50:17Because it starts out the entire service, so it's like right in the beginning.
50:20You must be very proud of your choristers.
50:24I am extremely proud of them and the hard work that goes on.
50:28There'll be 2,000 people in the cathedral tonight.
50:31It's that privilege to be able to provide this holy grounds.
50:35A spiritual moment for people celebrating Christmas.
50:38This is the first time that I have done a reading in St Paul's.
50:42Please give me advice.
50:44If I were you, I would take deep breaths.
50:46Just think like you're telling the story to children in a library.
50:53I'll treat them all like children.
50:55Yeah.
50:57Don't keep your head in the book. Keep your head up.
50:59Say things confidently. You'll do well either way.
51:01Stand up straight.
51:03People will love what you do anyways.
51:05Thank you. I'm going to do my best.
51:08Challenge set.
51:11I think a reward for advice is due.
51:13I've got a surprise for you. I've made some little tartlets.
51:18Not to be eaten before you sing.
51:20Look at that.
51:22Oh, they look amazing.
51:23They look so good.
51:24Did you make these?
51:25I did make them.
51:27They smell so good. I have to close the lid.
51:29Put the lid on so no one steals them.
51:31Thank you so much.
51:33Merry Christmas.
51:34Merry Christmas. Thank you for being here.
51:36Thank you for having me.
51:38While the children and orchestra get ready, it's time for my grand finale.
51:45A spiced treacle and pear steamed pudding.
51:50It'll be a right favourite.
51:54Everything goes in one bowl.
51:56Eggs, baking spread straight from the fridge.
52:00Then, black treacle.
52:03I always think of Christmas and black treacle.
52:06Light muscovado sugar.
52:09Self-raising flour.
52:11A level teaspoon of baking powder.
52:14Ground allspice.
52:16Mixed spice.
52:18And ground ginger.
52:20All the Christmas spices.
52:22And lastly, a little milk.
52:26I'm just going to beat those until it's a nice, smooth mixture.
52:40That wasn't too difficult, was it?
52:42So this is a two-pint basin and I've really well buttered it.
52:49But for sure, I'm going to put a little piece of non-stick paper at the bottom.
52:54Now for that beautiful swirl of tin pears that will sit on top of my pudding.
53:00It takes a bit of care to do this, but just think of it as spokes of a wheel and tuck them in.
53:07Because you do want a nice pattern when you turn it out.
53:13Add the rest of the pears and top with the pudding mix.
53:18It's a lovely, rich colour.
53:20A steamed pudding's success depends on it being sealed properly.
53:25So butter some foil, then make a small pleat.
53:28It will let it expand a little while cooking.
53:32This is a classic bowl.
53:33You know, the sort that you had.
53:35Gosh, I have memories of treacle silk pudding when I was young.
53:38It used to come in a basin like this.
53:41And with that ridge you can tuck the foil, pleating it all the way around.
53:46It's a twist and a tuck.
53:47Use a jar lid to stop the bowl touching the bottom so it won't burn.
53:56Then fill halfway up the basin with boiling water.
54:00Lid on, bring it to the boil, then simmer gently for one and a half hours.
54:05And now a totally indulgent toffee sauce.
54:17Very easy, just four ingredients.
54:20Cream, butter, light mascara, sugar and back treacle.
54:25Melt them all together, boil for a few minutes, and it's done.
54:35Well, this has had one and a half hours.
54:38And I'm going to loosen the foil all the way round.
54:41There we are.
54:42Oh, it's well risen too.
54:43I'm just as excited as you are to see how it does.
54:52I'm going to just lift it up and hope for the best.
54:57Let's set it alight.
54:59Got the brandy.
55:01Got a match.
55:05How about that then?
55:14It just comes through as Christmas because it's so spicy.
55:19The ginger, lovely treacle, and that sauce just goes so well.
55:23Once in royal David's city
55:35Stood a lolicat or shed
55:41The Christmas carol service is a tradition close to my heart.
55:47And the atmosphere inside St Paul's is truly breathtaking.
55:53What an honour to be part of it.
56:14Time for my reading.
56:15The children's advice is ringing through my ears.
56:20Take a heap of childlike wonder
56:24That opens up the eyes
56:27Mix in some fond appreciation
56:30For the people whom we know
56:33Add some giggles and some laughter
56:36And a dash of Christmas food
56:39It's amazing how a piece of pie
56:42Improves the attitude
56:45If we use this healthy recipe
56:49We know we will remember
56:52To be in the Christmas spirit
56:55Even when it's not December
56:58It's not December
57:04What a wonderful experience
57:11Such a joy to be singing with the inspirational orchestra and choristers
57:16I can see why thousands of people want to be part of it every year
57:22Every year
57:46Happy Christmas everyone!
57:47lots of people want to be part of it every year
57:48Yes
57:49It puts everyone to be part of it every year
57:55Now every year
57:56It's not bad one
57:57Every year
57:58I can see this
58:00kind of Gabriel
58:03çe ож睡ed
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