1 00:00:11,080 --> 00:00:13,680 [gentle music playing] 2 00:00:15,040 --> 00:00:15,920 [lively music playing] 3 00:00:16,000 --> 00:00:18,520 [Nadiya] Think you're too busy for a treat? Think again. 4 00:00:18,640 --> 00:00:22,200 My easy-peasy sweets are rustled up in a flash. 5 00:00:22,560 --> 00:00:23,640 [Nadiya] This is easy, 6 00:00:23,720 --> 00:00:24,800 but it feels really special. 7 00:00:24,880 --> 00:00:25,960 A simple baklava 8 00:00:26,040 --> 00:00:27,360 brings sunshine 9 00:00:27,440 --> 00:00:28,560 to your day. 10 00:00:28,640 --> 00:00:30,880 Look at that tower of sticky deliciousness. 11 00:00:31,280 --> 00:00:32,520 My effortless spin 12 00:00:32,600 --> 00:00:34,120 on a feel-good classic. 13 00:00:34,480 --> 00:00:35,360 We're making cookies! 14 00:00:35,440 --> 00:00:36,640 We're making cookies! 15 00:00:36,720 --> 00:00:38,480 And my breezy birthday cake 16 00:00:38,560 --> 00:00:39,760 helps a busy new dad 17 00:00:39,840 --> 00:00:41,000 treat his partner. 18 00:00:41,080 --> 00:00:43,560 Nathan did fess up and say he doesn't feel he pulls his weight 19 00:00:43,640 --> 00:00:44,680 around the house very much. 20 00:00:45,480 --> 00:00:46,320 [laughs] 21 00:00:46,400 --> 00:00:48,120 -And I trusted you, Nad. -[laughs] 22 00:00:50,280 --> 00:00:51,600 [bee buzzes] 23 00:00:53,600 --> 00:00:55,760 [Nadiya] First up, a playful little pick-me-up 24 00:00:55,840 --> 00:00:58,160 that always puts a spring in my step. 25 00:00:58,240 --> 00:01:01,040 Sometimes, we all need an instant sugar hit, 26 00:01:01,120 --> 00:01:03,040 and for that, I've got just the thing. 27 00:01:03,120 --> 00:01:06,160 Crispy, sweet, easy, and so much fun. 28 00:01:07,920 --> 00:01:10,400 My simple strawberry milkshake funnel cakes 29 00:01:10,480 --> 00:01:12,360 are so much quicker than doughnuts, 30 00:01:12,680 --> 00:01:17,200 but bring all the fun of the fair in one blissfully nostalgic bite. 31 00:01:18,400 --> 00:01:21,080 They are nowhere near as much work as doughnuts. 32 00:01:21,240 --> 00:01:23,240 If you're making a doughnut, you've got to… 33 00:01:23,320 --> 00:01:26,280 knead the dough, prove the dough, shape the dough, all of that. 34 00:01:26,360 --> 00:01:28,200 But this? Easy-peasy. 35 00:01:28,280 --> 00:01:29,720 First, the speedy batter. 36 00:01:30,560 --> 00:01:32,040 So, I've got 300 grams 37 00:01:32,200 --> 00:01:33,440 of self-raising flour, 38 00:01:33,520 --> 00:01:34,800 and then two tablespoons 39 00:01:34,880 --> 00:01:36,120 of icing sugar. 40 00:01:36,200 --> 00:01:37,200 And this will just make it 41 00:01:37,280 --> 00:01:38,240 a little bit sweet. 42 00:01:38,360 --> 00:01:40,280 Two teaspoons of baking powder. 43 00:01:40,600 --> 00:01:41,600 And this is gonna make it 44 00:01:41,680 --> 00:01:43,320 really light and fluffy. 45 00:01:43,400 --> 00:01:45,720 -[upbeat music playing] -Add 275 mils of milk 46 00:01:45,800 --> 00:01:46,920 and two eggs. 47 00:01:48,640 --> 00:01:49,800 So, give that a good whisk 48 00:01:49,880 --> 00:01:51,160 till you've got what looks like 49 00:01:51,240 --> 00:01:52,720 a thick pancake batter. 50 00:01:54,320 --> 00:01:55,160 That's it, look. 51 00:01:55,240 --> 00:01:56,760 Smooth, shiny, 52 00:01:56,840 --> 00:01:58,240 glossy, drippy, 53 00:01:58,520 --> 00:02:01,200 which is important in making our funnel cake. 54 00:02:01,640 --> 00:02:03,240 The easiest batter, done. 55 00:02:03,320 --> 00:02:06,440 If you're really short on time, whip it up the night before. 56 00:02:07,080 --> 00:02:08,520 So this is where the funnel comes in. 57 00:02:08,600 --> 00:02:10,880 So I'm using my piping bag as my funnel. 58 00:02:10,960 --> 00:02:13,840 I've just popped it into a glass. Just makes it easier for me to… 59 00:02:13,920 --> 00:02:15,400 pour one-handed. 60 00:02:16,960 --> 00:02:18,400 I'm just gonna seal the top. 61 00:02:18,960 --> 00:02:23,080 See, that's pretty straightforward. Made the batter, in a bag, ready to fry. 62 00:02:23,160 --> 00:02:25,560 And that's pretty simple. Minutes, if that. 63 00:02:25,640 --> 00:02:26,920 Saving a good two hours 64 00:02:27,000 --> 00:02:29,080 -on traditional doughnuts. -[cheery music playing] 65 00:02:29,160 --> 00:02:31,000 I've got a pan half full with hot oil, 66 00:02:31,080 --> 00:02:32,560 and we're ready to go. 67 00:02:32,920 --> 00:02:34,800 This is the fun bit. I love doing this bit. Okay. 68 00:02:34,880 --> 00:02:35,840 Ready? 69 00:02:37,840 --> 00:02:41,320 The trick is for every bit to kind of touch. 70 00:02:41,400 --> 00:02:42,280 [chuckles] 71 00:02:42,360 --> 00:02:44,520 And look, look, look. It should come flying to the top. 72 00:02:44,600 --> 00:02:45,800 Pop! 73 00:02:45,960 --> 00:02:47,240 And then go again. 74 00:02:47,320 --> 00:02:48,360 These literally 75 00:02:48,440 --> 00:02:50,600 only take one minute on each side. 76 00:02:51,120 --> 00:02:53,200 Just look at how quick and easy that is. 77 00:02:53,280 --> 00:02:54,280 I don't know that you can 78 00:02:54,360 --> 00:02:56,080 make them as fast as you can eat them. 79 00:02:57,280 --> 00:02:58,160 Seeing these sizzle 80 00:02:58,240 --> 00:03:00,280 is just so satisfying. 81 00:03:01,080 --> 00:03:02,560 I love baking a cake, 82 00:03:02,640 --> 00:03:06,040 but, somehow, you know, deep-frying batter [laughs] is so much better.   83 00:03:06,120 --> 00:03:08,000 I can't help it, I get a little bit giddy. 84 00:03:08,240 --> 00:03:10,360 Now, the easiest topping ever, 85 00:03:10,880 --> 00:03:13,080 guaranteed to bring out the kid in us all. 86 00:03:13,480 --> 00:03:16,440 [gasps] Strawberry milkshake. [laughs] 87 00:03:16,520 --> 00:03:18,080 It's instant flavor. 88 00:03:18,160 --> 00:03:19,600 Strawberry milkshake powder 89 00:03:19,680 --> 00:03:22,920 has got that really distinct strawberry milkshake flavor 90 00:03:23,040 --> 00:03:25,200 that you can't get out of sugar, and you can't make it.   91 00:03:26,160 --> 00:03:27,480 This is the best bit. 92 00:03:28,560 --> 00:03:29,600 And at this point, 93 00:03:29,680 --> 00:03:30,680 more is more. 94 00:03:30,760 --> 00:03:32,800 If you think it's too much, it's probably not enough. 95 00:03:34,080 --> 00:03:36,080 As soon as they come out of the hot oil, 96 00:03:36,720 --> 00:03:39,760 you've got to dust them straight away. I don't even know why I'm talking to you. 97 00:03:40,040 --> 00:03:43,240 I'm so mesmerized right now by the smell. I love this smell, it's my favorite smell. 98 00:03:43,600 --> 00:03:45,360 I dare you not to smile doing this. 99 00:03:46,240 --> 00:03:48,160 The other side needs some love too. 100 00:03:52,480 --> 00:03:53,880 That smell! Oh, my goodness. 101 00:03:53,960 --> 00:03:55,920 If you suck the air… [sucks in air] 102 00:03:56,000 --> 00:03:57,560 ...it's strawberry milkshake flavored. 103 00:03:58,520 --> 00:04:02,120 My pretty pink funnel cakes are as fun to make as they are to eat, 104 00:04:02,200 --> 00:04:06,000 and bring a joyful end to even the most hectic day. 105 00:04:07,000 --> 00:04:08,280 Look at that. 106 00:04:09,120 --> 00:04:10,680 That makes me smile. 107 00:04:11,600 --> 00:04:15,000 Fluffy, warm, delicious. 108 00:04:17,160 --> 00:04:19,320 [muffled] And it tastes like strawberry milkshake. 109 00:04:20,280 --> 00:04:22,680 No matter how many times I make this, 110 00:04:22,880 --> 00:04:25,280 every time I take that first bite, 111 00:04:25,720 --> 00:04:27,720 I feel like a little six-year-old girl again. 112 00:04:30,080 --> 00:04:32,600 Now, get in the kitchen and make them. 113 00:04:32,840 --> 00:04:33,680 [laughs] 114 00:04:33,760 --> 00:04:35,320 -[lively music playing] -[birds chirping] 115 00:04:35,440 --> 00:04:39,400 Working long, unsociable hours can make pulling your weight at home hard, 116 00:04:39,480 --> 00:04:41,000 especially if you're clueless 117 00:04:41,080 --> 00:04:42,000 in the kitchen. 118 00:04:43,280 --> 00:04:45,640 Nathan, in Liverpool, is a theater director, 119 00:04:45,960 --> 00:04:49,720 runs youth groups and works in schools, which means busy days and nights. 120 00:04:50,320 --> 00:04:51,960 But the arrival of baby Zadie 121 00:04:52,040 --> 00:04:54,160 means he's now desperate to do more at home, 122 00:04:54,240 --> 00:04:55,760 starting with a treat 123 00:04:55,840 --> 00:04:57,080 for his partner, Lucy. 124 00:04:58,120 --> 00:05:01,680 Today I'm helping a new dad bake his first ever birthday cake. 125 00:05:01,760 --> 00:05:05,040 But with so many things to juggle, it has to be really easy. 126 00:05:06,920 --> 00:05:09,080 -[doorbell rings] -And I've got just the recipe. 127 00:05:10,600 --> 00:05:12,000 -[Nathan] Hi, Nadiya! -Hello! 128 00:05:12,080 --> 00:05:13,360 [Nathan] Nice to meet ya. 129 00:05:13,440 --> 00:05:14,760 So, Nathan, you're a busy guy. 130 00:05:14,840 --> 00:05:15,880 Yeah, it's all kicked off. 131 00:05:15,960 --> 00:05:18,600 -[laughs] -Yeah. Work's busy, babies are busy. 132 00:05:18,880 --> 00:05:20,520 When you're at work, who does the cooking? 133 00:05:20,600 --> 00:05:21,560 My partner, Lucy. 134 00:05:21,720 --> 00:05:22,680 Is it important for you 135 00:05:22,760 --> 00:05:23,960 -to do more? -Yeah. 136 00:05:24,040 --> 00:05:26,120 It's quite easy to slip into a routine 137 00:05:26,200 --> 00:05:29,560 of getting used to your partner doing loads. 138 00:05:29,640 --> 00:05:32,400 And almost, sometimes, like, forgetting how much it is that they do. 139 00:05:32,480 --> 00:05:34,560 -Do you feel you're slipping into that? -I think so. 140 00:05:34,640 --> 00:05:36,960 It feels important that I can offer her something special. 141 00:05:37,040 --> 00:05:38,520 At least let her realize 142 00:05:38,600 --> 00:05:40,280 how much all of that stuff that she does 143 00:05:40,360 --> 00:05:41,960 is appreciated. And it's her birthday. 144 00:05:42,040 --> 00:05:44,400 -Cake is a good place to start. -It is a good place to start. 145 00:05:44,480 --> 00:05:46,280 I don't do any baking. I'd like to bake, 146 00:05:46,360 --> 00:05:47,240 so it'd be really nice 147 00:05:47,320 --> 00:05:49,000 for her to come home, have a surprise. 148 00:05:49,080 --> 00:05:50,400 [upbeat music playing] 149 00:05:50,480 --> 00:05:52,800 [Nadiya] My rich and zesty chocolate lime roll 150 00:05:52,880 --> 00:05:54,120 is so easy and quick to bake, 151 00:05:54,600 --> 00:05:57,720 it's a piece of cake to whip up on even the busiest days. 152 00:05:59,720 --> 00:06:01,800 When you think cake, what are your thoughts? 153 00:06:01,880 --> 00:06:03,400 Mess, stress. 154 00:06:04,320 --> 00:06:05,600 People pretending it tastes nice 155 00:06:05,680 --> 00:06:07,120 -when it doesn't. -[laughs] 156 00:06:07,560 --> 00:06:08,840 Well, we are going to fix 157 00:06:08,920 --> 00:06:10,480 -all of those problems today… -Good. 158 00:06:10,560 --> 00:06:11,560 …'cause we're starting 159 00:06:11,640 --> 00:06:12,640 really, really simple. 160 00:06:13,520 --> 00:06:15,040 This fast fatless sponge 161 00:06:15,120 --> 00:06:16,920 uses just four ingredients. 162 00:06:17,000 --> 00:06:18,360 First, eggs. 163 00:06:18,440 --> 00:06:20,960 -That's some harsh smashing of eggs. -[laughing] 164 00:06:21,040 --> 00:06:23,400 -Is that good egg cracking? -Oh, my goodness me. 165 00:06:23,480 --> 00:06:25,440 -Hundred grams of caster sugar. -Caster sugar. 166 00:06:25,520 --> 00:06:26,760 -[whirring] -Whoa! There you go. 167 00:06:26,840 --> 00:06:29,080 The trick is to get the beaters in, and then turn it on. 168 00:06:29,160 --> 00:06:30,880 -[Nathan] Right, okay. -[laughs, puffs air] 169 00:06:30,960 --> 00:06:33,200 -I'm starting from the beginning here. -You really are! 170 00:06:33,840 --> 00:06:35,160 There's no raising agents. 171 00:06:35,440 --> 00:06:37,200 So we're not adding any self-raising flour, 172 00:06:37,280 --> 00:06:38,680 we're not adding any baking powder. 173 00:06:39,160 --> 00:06:41,200 All of our lightness and airy sponge 174 00:06:41,280 --> 00:06:42,560 is gonna come from all the air 175 00:06:42,640 --> 00:06:44,000 that you incorporate in here. 176 00:06:44,120 --> 00:06:47,040 Honestly, this is the easiest sponge ever in the whole wide world. 177 00:06:47,120 --> 00:06:49,840 [Nadiya] Simply whisk until the mixture has tripled in size. 178 00:06:49,920 --> 00:06:50,760 That's ready. 179 00:06:50,840 --> 00:06:52,720 Then, add 75 grams 180 00:06:52,800 --> 00:06:54,520 of both plain flour and cocoa powder. 181 00:06:54,600 --> 00:06:57,080 [Nadiya] This is the point where you gotta be a bit delicate. 182 00:06:57,160 --> 00:06:58,120 Gently kind of go round 183 00:06:58,200 --> 00:07:00,080 and fold over. 184 00:07:00,160 --> 00:07:02,280 It's little things like this that I'd never think about. 185 00:07:02,360 --> 00:07:03,600 That's all really useful tips. 186 00:07:03,680 --> 00:07:06,080 I would've just come in and just started beating it. 187 00:07:06,160 --> 00:07:07,200 This will be your thing. 188 00:07:07,280 --> 00:07:08,760 -[Nathan] Yeah. -Pour that straight in. 189 00:07:08,840 --> 00:07:09,920 Can you see how airy it is? 190 00:07:10,000 --> 00:07:12,520 -It's almost like mousse-like under there. -[Nathan] Yeah. 191 00:07:12,600 --> 00:07:13,920 -Let's get that in the oven. -Okay. 192 00:07:14,400 --> 00:07:16,560 [Nadiya] That's at 180, and that is literally gonna take, 193 00:07:16,640 --> 00:07:18,800 -at most, ten minutes. No more than that. -Cool. 194 00:07:18,880 --> 00:07:21,120 -Is that not the quickest cake? -That is the quickest cake. 195 00:07:21,200 --> 00:07:24,880 -[upbeat music playing] -Next, a rich, luxurious chocolate ganache 196 00:07:24,960 --> 00:07:26,280 that's a two-in-one shortcut 197 00:07:26,360 --> 00:07:27,880 to topping and filling. 198 00:07:28,440 --> 00:07:29,480 [Nadiya] So, we're melting 199 00:07:29,560 --> 00:07:31,040 the chocolate in a bain-marie, 200 00:07:31,120 --> 00:07:32,000 which is a saucepan 201 00:07:32,080 --> 00:07:34,040 with some water with a bowl on top. 202 00:07:34,120 --> 00:07:35,680 But you've gotta make sure your bowl 203 00:07:35,760 --> 00:07:37,520 isn't touching any of the water underneath, 204 00:07:37,600 --> 00:07:41,000 -otherwise it'll scorch your chocolate. -Okay. That's what scares me about baking, 205 00:07:41,080 --> 00:07:43,000 'cause it feels like it has to be really precise. 206 00:07:43,080 --> 00:07:44,120 For the most part, 207 00:07:44,200 --> 00:07:47,160 -if you muck it up, you can eat it. -[chuckles] 208 00:07:47,240 --> 00:07:49,440 -That's good to know. -[Nadiya] I'm gonna get 100 mils 209 00:07:49,520 --> 00:07:50,400 of boiling water. 210 00:07:50,480 --> 00:07:51,920 What this is gonna do is create 211 00:07:52,000 --> 00:07:53,560 that lovely truffly texture. 212 00:07:53,640 --> 00:07:55,680 -[Nathan] Okay. -So, straight in. Yeah, look at that. 213 00:07:55,800 --> 00:07:56,960 How thick 214 00:07:57,040 --> 00:07:58,000 and fudgy and just… 215 00:07:58,080 --> 00:08:00,120 -scrumptious does that look? -Lovely. 216 00:08:00,200 --> 00:08:02,160 -[cheery music playing] -Ganache done in minutes. 217 00:08:02,240 --> 00:08:04,120 -[Nathan] Yeah? -Yeah, that's about right. 218 00:08:04,520 --> 00:08:06,160 Set aside half of the topping, 219 00:08:06,240 --> 00:08:07,720 and transform the rest 220 00:08:07,800 --> 00:08:09,120 into indulgent filling 221 00:08:09,200 --> 00:08:11,080 with just one extra ingredient. 222 00:08:11,160 --> 00:08:13,000 -[Nadiya] Cream cheese. Always full fat. -Okay. 223 00:08:13,080 --> 00:08:14,880 'Cause you want a lovely, creamy, rich… 224 00:08:14,960 --> 00:08:16,160 -Yeah. -…filling. 225 00:08:16,240 --> 00:08:17,920 The fact that we've just made one ganache 226 00:08:18,000 --> 00:08:19,600 and used it two different ways, 227 00:08:19,680 --> 00:08:21,200 that's all a part of the kind of, like, 228 00:08:21,280 --> 00:08:23,360 -saving a little bit of time. -It's impressive. 229 00:08:23,440 --> 00:08:26,080 We know that we've got a filling, we've got a topping. Easy-peasy. 230 00:08:27,080 --> 00:08:28,000 Filling done. 231 00:08:28,400 --> 00:08:31,240 Now, take a large piece of baking paper and sprinkle with sugar. 232 00:08:31,880 --> 00:08:33,320 Time to get that sponge out. 233 00:08:33,720 --> 00:08:35,120 You need to kind of turn it out 234 00:08:35,200 --> 00:08:37,240 -and tip it out onto there. -[pan clanks] 235 00:08:37,320 --> 00:08:38,240 Oh, my... Yeah. 236 00:08:38,320 --> 00:08:39,400 [laughs] I've got it. 237 00:08:39,640 --> 00:08:42,920 To create the shape, just roll up while it's warm and pliable. 238 00:08:43,000 --> 00:08:43,840 Easy. 239 00:08:43,920 --> 00:08:45,000 -Just there? -That's it. 240 00:08:45,080 --> 00:08:46,640 -That's your cake done. -This is fast. 241 00:08:46,720 --> 00:08:48,000 -Feeling slight... -I feel good. 242 00:08:48,080 --> 00:08:49,120 -You feel confident? -Yeah. 243 00:08:49,800 --> 00:08:51,800 Once cooled, simply unroll, 244 00:08:51,880 --> 00:08:53,760 and we're onto a super-fast filling. 245 00:08:54,160 --> 00:08:56,680 [Nadiya] We're gonna add that lovely lime zesty flavor. 246 00:08:57,000 --> 00:08:59,600 Chocolate and citrusy fruit work really well together. 247 00:09:00,000 --> 00:09:03,040 And lime marmalade packs an instant flavor punch. 248 00:09:04,120 --> 00:09:05,080 Just go all over. 249 00:09:05,160 --> 00:09:06,400 I can smell it. It smells good. 250 00:09:06,880 --> 00:09:08,120 -[Nadiya] Come on. -All right. 251 00:09:08,520 --> 00:09:10,120 Somebody's gonna say, “Where's the lime?” 252 00:09:10,200 --> 00:09:11,640 -It'll be that piece there. -[laughs] 253 00:09:12,680 --> 00:09:14,320 Finish with the zest of a lime. 254 00:09:14,400 --> 00:09:16,480 [Nathan] I never spend time doing things like this. 255 00:09:16,560 --> 00:09:18,040 It's nice to take that moment of pause 256 00:09:18,120 --> 00:09:20,600 and just relax. And, like, take time 257 00:09:20,680 --> 00:09:22,080 -on all the little details. -Yeah! 258 00:09:22,160 --> 00:09:24,200 And this is special for you, 'cause this is for Lucy. 259 00:09:24,280 --> 00:09:25,280 This is for Lucy.   260 00:09:25,360 --> 00:09:26,480 It is hard to find time, 261 00:09:26,560 --> 00:09:28,840 so this is a nice way to force myself to find time. 262 00:09:28,920 --> 00:09:30,960 -You know you're desperate if you call me. -[laughs] 263 00:09:31,040 --> 00:09:33,320 "Nadiya, please." [laughs] "Please!" 264 00:09:33,400 --> 00:09:34,440 "I need some help." 265 00:09:34,520 --> 00:09:35,480 [both laugh] 266 00:09:35,560 --> 00:09:37,840 Cover the sponge with that creamy filling... 267 00:09:37,920 --> 00:09:38,800 [Nadiya] There you go. 268 00:09:38,880 --> 00:09:40,600 -…and roll. -[Nathan] Ooh... 269 00:09:40,680 --> 00:09:41,640 Cooking on gas. 270 00:09:41,720 --> 00:09:43,600 -You did it. You did that, look. -Ta-da! 271 00:09:43,680 --> 00:09:44,760 And it looks delicious. 272 00:09:45,520 --> 00:09:47,120 Then simply smother 273 00:09:47,200 --> 00:09:48,200 with that shiny ganache. 274 00:09:48,280 --> 00:09:50,760 [Nadiya] So now for the finishing touch. We've got these. 275 00:09:51,120 --> 00:09:52,240 -Lovely. -Have fun. 276 00:09:52,320 --> 00:09:53,640 Have fun. Just sprinkle all over. 277 00:09:53,720 --> 00:09:55,840 Imagine, in a couple of years' time, with Zadie, 278 00:09:56,000 --> 00:09:57,360 just… decorating 279 00:09:57,440 --> 00:09:59,080 and having lots of fun with sprinkles. 280 00:09:59,160 --> 00:10:01,320 -[Nathan] Yes. Oh, beautiful mess. -Now, come on. 281 00:10:01,400 --> 00:10:02,640 -Yeah. -That's not bad for your… 282 00:10:02,720 --> 00:10:03,680 [Nathan] I'm very happy. 283 00:10:03,760 --> 00:10:05,440 -...for your first cake. -Yes. 284 00:10:05,520 --> 00:10:06,840 I think she'll be very shocked. 285 00:10:06,920 --> 00:10:09,040 I don't think she'll believe that I've actually done it. 286 00:10:09,120 --> 00:10:10,280 [upbeat music playing] 287 00:10:10,360 --> 00:10:11,880 I really hope this simple bake 288 00:10:11,960 --> 00:10:14,000 goes some way to showing Lucy 289 00:10:14,080 --> 00:10:16,080 just how much Nathan appreciates her. 290 00:10:17,360 --> 00:10:18,680 -Hello! -[Nadiya] Hello! 291 00:10:18,760 --> 00:10:20,160 Happy birthday! 292 00:10:20,240 --> 00:10:22,240 -This is Zadie? -[Nathan] Do you want to say hello? 293 00:10:22,320 --> 00:10:23,480 [Nadiya] Hello! 294 00:10:24,000 --> 00:10:25,080 Hi! Aww, 295 00:10:25,160 --> 00:10:26,600 -she smiled for me! -[laughs] 296 00:10:26,680 --> 00:10:27,520 Happy birthday. 297 00:10:27,600 --> 00:10:30,040 -[Nadiya] Guess what we've been doing. -You've been baking. 298 00:10:30,120 --> 00:10:31,480 -We have. -With this guy? 299 00:10:31,560 --> 00:10:33,200 He's been baking. He has done that. 300 00:10:33,280 --> 00:10:35,400 -[Lucy] Well done. -[Nathan] Thank you very much. 301 00:10:35,480 --> 00:10:36,320 Make a wish. 302 00:10:38,040 --> 00:10:39,320 [all cheering and applauding] 303 00:10:39,400 --> 00:10:41,720 -Happy birthday, Mommy! -[Nathan] Yay! 304 00:10:42,480 --> 00:10:43,520 [both] Cheers. 305 00:10:43,600 --> 00:10:45,120 -[Nadiya] Yeah. -[Lucy] Mm. 306 00:10:47,560 --> 00:10:48,520 [Lucy] Very impressed. 307 00:10:48,600 --> 00:10:50,720 It's delicious. I can't believe you made it. 308 00:10:50,800 --> 00:10:52,480 -Thanks. -It's so nice. 309 00:10:52,560 --> 00:10:53,600 Nathan did fess up and say 310 00:10:53,680 --> 00:10:56,160 he doesn't feel he pulls his weight round the house very much. 311 00:10:57,240 --> 00:10:58,400 [laughs] 312 00:10:58,480 --> 00:11:00,280 -Yeah, sorry. Sorry. -[Lucy] Yes. 313 00:11:00,360 --> 00:11:03,240 -He finally admits it. -Sorry, we're always gonna be on one side. 314 00:11:03,320 --> 00:11:05,040 -I trusted you, Nad. -[laughs] 315 00:11:06,480 --> 00:11:09,240 Armed with the right recipe, finding the time to make someone special 316 00:11:09,320 --> 00:11:11,200 a sweet treat is easy. 317 00:11:12,600 --> 00:11:15,240 Yeah, Daddy's gonna bake your first birthday cake! 318 00:11:15,320 --> 00:11:16,960 -[Nathan laughs] -Yay! 319 00:11:17,520 --> 00:11:18,920 And a month on, 320 00:11:19,000 --> 00:11:21,200 Nathan's still putting a smile on Lucy's face. 321 00:11:21,560 --> 00:11:22,520 [Nathan] Hey, Nadiya! 322 00:11:22,600 --> 00:11:24,560 Just a message to say a big thank you 323 00:11:24,640 --> 00:11:26,360 for coming and baking with us. 324 00:11:26,840 --> 00:11:30,560 It's had a real lasting impact on us and I'm doing loads more in the kitchen. 325 00:11:30,640 --> 00:11:33,080 Just feeling way more confident, so it's been really brilliant. 326 00:11:33,160 --> 00:11:35,200 So just a big massive thank you. 327 00:11:41,760 --> 00:11:42,760 When life's full-on, 328 00:11:42,840 --> 00:11:45,360 I find creating something spectacular 329 00:11:45,440 --> 00:11:49,360 good for the soul, especially if I know it doesn't have to take all day. 330 00:11:50,600 --> 00:11:52,040 I love baklava. 331 00:11:52,120 --> 00:11:53,440 Super sweet and sticky, 332 00:11:53,520 --> 00:11:56,000 these Turkish treats are one of my favorites to eat. 333 00:11:56,080 --> 00:11:57,680 [lively music playing] 334 00:11:58,560 --> 00:12:00,720 Inspired by a family holiday in Turkey, 335 00:12:00,800 --> 00:12:03,520 my simple golden syrup-soaked baklava 336 00:12:03,600 --> 00:12:07,080 will bring the scrumptious taste of summer to any day of the week. 337 00:12:08,680 --> 00:12:11,560 The first time I ever made baklava, I thought, “Oh, that looks tricky.” 338 00:12:11,640 --> 00:12:14,160 But you'll be surprised how easy they are to make. 339 00:12:14,240 --> 00:12:16,520 First, the fastest filling ever. 340 00:12:16,800 --> 00:12:18,080 Start with mixed nuts. 341 00:12:18,160 --> 00:12:20,160 And they're crushed, like, quite fine. 342 00:12:20,240 --> 00:12:21,560 I think it's really nice to have 343 00:12:21,640 --> 00:12:23,040 a good mixed bag. 344 00:12:23,120 --> 00:12:25,240 And then you get a really nice texture. 345 00:12:25,640 --> 00:12:26,800 Buying ready-crushed 346 00:12:26,880 --> 00:12:27,800 saves you time. 347 00:12:28,080 --> 00:12:30,200 Traditionally, baklava's made with honey. 348 00:12:30,440 --> 00:12:33,480 I'm making it extra sticky, extra sweet, 349 00:12:33,560 --> 00:12:35,080 'cause I'm using golden syrup. 350 00:12:37,080 --> 00:12:37,960 Look at that. 351 00:12:40,720 --> 00:12:42,880 I love this stuff, because it's the stickiest 352 00:12:42,960 --> 00:12:44,600 of all things sticky 353 00:12:44,800 --> 00:12:46,080 in the whole wide world, 354 00:12:46,600 --> 00:12:49,040 and nothing is gonna give you that flavor. 355 00:12:49,120 --> 00:12:50,240 It's so sweet, 356 00:12:50,400 --> 00:12:52,600 and it's also, like, caramelly. 357 00:12:52,680 --> 00:12:53,760 It's like toffee. 358 00:12:54,240 --> 00:12:55,480 Mm. Yum. 359 00:12:55,560 --> 00:12:56,600 Ooh, that's so nice. 360 00:12:56,960 --> 00:12:59,840 And the easy, instant ingredients don't stop there. 361 00:13:00,560 --> 00:13:02,000 Two tablespoons of cocoa powder, 362 00:13:02,360 --> 00:13:04,560 salt, and the zest of an orange. 363 00:13:04,840 --> 00:13:06,680 Maximum flavor in under a minute. 364 00:13:07,680 --> 00:13:09,080 Give that a good mix. 365 00:13:09,400 --> 00:13:11,000 That is it, that's the filling done. 366 00:13:11,080 --> 00:13:12,320 It is as simple as that. 367 00:13:12,800 --> 00:13:14,880 And we're already onto the filo pastry. 368 00:13:15,440 --> 00:13:16,280 And guess what? 369 00:13:16,360 --> 00:13:18,800 I'm not gonna make it. [laughs] 370 00:13:18,880 --> 00:13:20,640 Because nobody makes filo pastry. 371 00:13:20,720 --> 00:13:21,880 [soulful music plays] 372 00:13:21,960 --> 00:13:24,040 Simple trim the pastry to fit your tin. 373 00:13:24,480 --> 00:13:26,120 When we went to Turkey, there were, 374 00:13:26,200 --> 00:13:27,560 honestly, hundreds of variations 375 00:13:27,640 --> 00:13:28,520 on baklava. 376 00:13:28,600 --> 00:13:30,320 But this is the simplest 377 00:13:30,400 --> 00:13:31,400 of its kind. 378 00:13:31,480 --> 00:13:33,960 One layer of pastry, that's one packet, 379 00:13:34,040 --> 00:13:37,360 and then a thick layer of that nut, and orange, and cocoa. 380 00:13:37,440 --> 00:13:41,080 And then, another layer of pastry, which is another packet, so easy-peasy. 381 00:13:41,160 --> 00:13:43,200 And we don't ever think for a second 382 00:13:43,280 --> 00:13:46,120 that is gonna go in the bin, because it isn't. It's perfectly good. 383 00:13:46,200 --> 00:13:48,120 You could do, like, crispy topped pies with these, 384 00:13:48,360 --> 00:13:50,600 so don't throw it away, put it right back in the freezer.   385 00:13:50,680 --> 00:13:53,360 So, that's my two piles of pastry done. 386 00:13:54,080 --> 00:13:56,440 Take half the sheets to start your bottom layer. 387 00:13:56,520 --> 00:13:57,880 First piece. 388 00:13:58,280 --> 00:13:59,720 Brush it with butter. 389 00:14:00,240 --> 00:14:01,840 Filo pastry loves butter. 390 00:14:01,920 --> 00:14:04,280 Without it, it's just dry. 391 00:14:04,640 --> 00:14:06,800 It'll cook in the butter, and it'll puff up just slightly 392 00:14:06,880 --> 00:14:09,760 and get those lovely crisp layers. 393 00:14:10,120 --> 00:14:11,600 Repeat with each sheet. 394 00:14:12,200 --> 00:14:14,840 I mean, this is easy, but it feels really special. 395 00:14:15,320 --> 00:14:16,520 Somebody turns up, 396 00:14:16,600 --> 00:14:18,240 cup of tea, baklava. Happy days. 397 00:14:19,240 --> 00:14:21,960 Just pack down your filling, and we're onto the last layer. 398 00:14:22,400 --> 00:14:24,360 I enjoy doing this, it is quite therapeutic. 399 00:14:24,880 --> 00:14:25,760 It's just easy. 400 00:14:25,840 --> 00:14:26,760 The same thing, 401 00:14:26,840 --> 00:14:28,840 one after the other. Wonderful. 402 00:14:29,400 --> 00:14:32,120 And in no time at all, that baklava's built. 403 00:14:32,560 --> 00:14:34,680 You've got to cut it right now.  404 00:14:34,760 --> 00:14:36,560 Like, if you try and cut it 405 00:14:36,640 --> 00:14:37,840 after it's baked, 406 00:14:37,920 --> 00:14:39,800 you're gonna get filo pastry flying everywhere. 407 00:14:40,320 --> 00:14:41,640 A little goes a long way, 408 00:14:41,720 --> 00:14:44,600 so you can enjoy that feel-good feeling for days. 409 00:14:45,200 --> 00:14:47,040 So, I've got my oven preheated to 160, 410 00:14:47,120 --> 00:14:48,480 and that goes straight in. 411 00:14:49,120 --> 00:14:51,280 Now, this is where the magic happens. 412 00:14:51,680 --> 00:14:52,520 Onto the sticky, 413 00:14:52,600 --> 00:14:53,880 sweet... 414 00:14:54,440 --> 00:14:55,640 fragrant syrup. 415 00:14:56,520 --> 00:14:57,760 Without this, it's not baklava. 416 00:14:58,560 --> 00:15:00,800 Add 250 grams of caster sugar 417 00:15:00,880 --> 00:15:01,920 into a pan 418 00:15:02,000 --> 00:15:03,200 with the juice of that orange. 419 00:15:04,280 --> 00:15:06,640 So now our lovely golden syrup. 420 00:15:06,720 --> 00:15:07,560 In we go. 421 00:15:07,640 --> 00:15:10,040 And this is gonna give it that instant flavor 422 00:15:10,120 --> 00:15:12,600 that you can only get from golden syrup. 423 00:15:13,000 --> 00:15:15,200 Then bash up four cardamom pods. 424 00:15:15,280 --> 00:15:17,040 See those lovely black seeds?   425 00:15:17,120 --> 00:15:18,120 That's what we want. 426 00:15:18,200 --> 00:15:20,680 I'm gonna get rid of all these horrible leathery husks. 427 00:15:21,600 --> 00:15:23,800 Really smash it around… 428 00:15:24,400 --> 00:15:26,040 till you've got a fine powder. 429 00:15:26,480 --> 00:15:29,000 Orange and cardamom just work really well together. 430 00:15:29,360 --> 00:15:30,560 That is gonna pack a punch. 431 00:15:30,640 --> 00:15:34,160 Finally, a great fast track to zesty, floral flavor: 432 00:15:34,240 --> 00:15:35,760 orange blossom water. 433 00:15:36,200 --> 00:15:37,920 Turn that heat on. 434 00:15:38,520 --> 00:15:39,560 Melt the sugar 435 00:15:39,640 --> 00:15:40,520 and bring to the boil. 436 00:15:41,320 --> 00:15:42,760 It is quite mesmerizing, though, 437 00:15:42,840 --> 00:15:44,240 just to watch those bubbles. 438 00:15:44,440 --> 00:15:47,160 -Simmer for just ten minutes. -[cheery music plays] 439 00:15:47,240 --> 00:15:49,240 [pastry sizzling] 440 00:15:52,720 --> 00:15:54,040 Oh, that smells so good! 441 00:15:55,120 --> 00:15:56,680 Oh, butter and pastry. [exhales] 442 00:15:56,760 --> 00:15:58,000 So, let's get this syrup. 443 00:15:58,080 --> 00:15:59,760 Go all over. 444 00:16:00,320 --> 00:16:01,880 Give each square a little bit of love. 445 00:16:02,440 --> 00:16:05,680 And then it's going to just kinda, like, run through all the layers 446 00:16:05,760 --> 00:16:07,680 and go all the way down to the bottom. 447 00:16:08,080 --> 00:16:09,440 Can you see how that's gone from 448 00:16:09,520 --> 00:16:12,480 pastry and nuts to actual baklava? 449 00:16:12,560 --> 00:16:14,400 How simple and easy is that? 450 00:16:15,560 --> 00:16:17,640 My crisp, flaky baklava, 451 00:16:17,720 --> 00:16:19,560 smothered in sweet fragrant syrup 452 00:16:19,640 --> 00:16:21,320 is utterly irresistible... 453 00:16:22,040 --> 00:16:25,360 and will whisk you away to a happy place with no trouble at all. 454 00:16:26,360 --> 00:16:29,520 Look at that tower of sticky deliciousness. 455 00:16:29,600 --> 00:16:30,800 Oh, I can't wait to get in. 456 00:16:31,000 --> 00:16:32,280 When I was in Turkey, 457 00:16:32,360 --> 00:16:34,080 everybody was eating it with spoonfuls… 458 00:16:34,840 --> 00:16:37,160 of delicious clotted cream. 459 00:16:37,240 --> 00:16:40,280 -And it's like a Turkish afternoon tea. -[birds chirping] 460 00:16:40,360 --> 00:16:42,360 And there's only one way to eat baklava: 461 00:16:42,600 --> 00:16:43,440 it's to commit. 462 00:16:45,200 --> 00:16:46,800 -[baklava crunching] -[laughs] 463 00:16:47,360 --> 00:16:50,200 You can taste every brushstroke of butter. 464 00:16:50,640 --> 00:16:52,840 Crisp, filo, buttery pastry, 465 00:16:52,920 --> 00:16:54,080 and then the mixed nuts. 466 00:16:54,480 --> 00:16:55,400 Best of all… 467 00:16:55,720 --> 00:16:58,240 is that sticky sweet syrup. 468 00:16:58,320 --> 00:16:59,960 [soulful music playing] 469 00:17:01,160 --> 00:17:02,800 Whether I'm baking or marinading, 470 00:17:02,960 --> 00:17:06,160 golden syrup is one of my all-time favorite shortcuts, 471 00:17:06,280 --> 00:17:07,880 so I'm off to see how it's made 472 00:17:07,960 --> 00:17:10,760 at the world's oldest syrup factory in East London. 473 00:17:12,320 --> 00:17:15,080 Tate and Lyle have been producing their iconic golden syrup 474 00:17:15,160 --> 00:17:19,520 in the same place here on the docks of the River Thames since 1883, 475 00:17:19,600 --> 00:17:21,840 and I can't wait to find out how they do it. 476 00:17:22,440 --> 00:17:27,880 This historic site produces 22,000 tonnes of golden syrup every year. 477 00:17:28,520 --> 00:17:30,640 That's 80% of global demand. 478 00:17:30,720 --> 00:17:34,000 And dock manager Bob Woods has agreed to let me on board for the day. 479 00:17:34,080 --> 00:17:35,160 -Hi, Nadiya. -How are you? 480 00:17:35,240 --> 00:17:36,160 I'm good, thank you. 481 00:17:36,240 --> 00:17:38,720 I'd love to learn about how you make golden syrup. 482 00:17:38,960 --> 00:17:41,640 So, it all starts here. This is where the raw sugar comes in. 483 00:17:41,720 --> 00:17:43,160 -Can we go have a look? -Yeah, we can. 484 00:17:43,240 --> 00:17:45,640 We'll go up the crane, so long as you're not scared of heights. 485 00:17:45,720 --> 00:17:47,640 -I might be after today. [laughs] -[laughs] 486 00:17:47,720 --> 00:17:49,400 Oh, I can't wait. I'm really excited. 487 00:17:49,960 --> 00:17:52,960 Thames refinery can process 1.1 million tonnes 488 00:17:53,040 --> 00:17:54,400 of raw cane sugar a year, 489 00:17:54,760 --> 00:17:56,880 with shipments arriving from all over the world. 490 00:17:57,400 --> 00:17:59,520 This one's from Belize, and to see it, 491 00:17:59,600 --> 00:18:01,080 I need a bird's eye view. 492 00:18:01,160 --> 00:18:02,920 [Nadiya] Okay, we're suddenly very high up.   493 00:18:04,120 --> 00:18:05,600 And we're going higher still! 494 00:18:06,120 --> 00:18:07,760 -Do you like stairs, Bob? -Yeah. 495 00:18:07,840 --> 00:18:09,120 -No lift. -[Nadiya] No lift. 496 00:18:11,000 --> 00:18:12,800 That's enormous! 497 00:18:12,880 --> 00:18:15,160 From here, it looks like sand. 498 00:18:15,240 --> 00:18:17,240 Hopefully not. Hopefully, it's raw sugar. 499 00:18:17,320 --> 00:18:19,320 I can't even fathom how much sugar that is. 500 00:18:19,400 --> 00:18:22,520 This vessel came with 20,000 tonnes of raw sugar. 501 00:18:22,640 --> 00:18:25,360 -Twenty thousand tonnes? -Twenty thousand tonnes. 502 00:18:25,440 --> 00:18:26,280 Of sugar. 503 00:18:26,760 --> 00:18:27,880 How many bags of sugar? 504 00:18:27,960 --> 00:18:29,560 Around about 20 million... 505 00:18:30,200 --> 00:18:32,080 one kilo bags of sugar. 506 00:18:32,840 --> 00:18:34,880 Who needs 20 million bags of sugar? [laughs] 507 00:18:34,960 --> 00:18:36,680 -Obviously, we do. -Clearly, we do. 508 00:18:36,760 --> 00:18:37,680 Yeah, you certainly do. 509 00:18:37,760 --> 00:18:38,800 All you bakers. 510 00:18:39,440 --> 00:18:40,960 This raw sugar will go on 511 00:18:41,040 --> 00:18:43,000 to make over 600 different products, 512 00:18:43,080 --> 00:18:46,040 from little sachets of white sugar to our golden syrup. 513 00:18:46,880 --> 00:18:48,800 In my kitchen, there's this tiny tin 514 00:18:48,880 --> 00:18:50,880 of golden syrup, and I don't think for a second 515 00:18:51,440 --> 00:18:52,360 how it got there. 516 00:18:52,440 --> 00:18:54,320 -But it all starts... -[Bob] All starts from here. 517 00:18:54,920 --> 00:18:56,880 First job, shifting it off the boat. 518 00:18:57,240 --> 00:19:01,960 It takes 60 hours of intense training to operate this 25-tonne crane. 519 00:19:02,440 --> 00:19:04,520 -[Bob] You're the main man now. -Oh, no! 520 00:19:04,600 --> 00:19:08,080 The closest I've been to doing this is playing with my boys' dumper trucks. 521 00:19:08,160 --> 00:19:10,800 [Bob laughs] Lower that down that way. 522 00:19:12,480 --> 00:19:14,160 -I am sweating profusely. -[laughing] 523 00:19:15,000 --> 00:19:17,760 -We're in! We're in! -[Bob] If you pull that handle towards me, 524 00:19:17,840 --> 00:19:18,680 that's it. 525 00:19:18,800 --> 00:19:20,320 This work is so full-on 526 00:19:20,680 --> 00:19:22,800 there's a shift change every two hours. 527 00:19:23,040 --> 00:19:25,120 I mean, this sugar traveled a long way to get here. 528 00:19:25,200 --> 00:19:26,320 I'm slightly under pressure. 529 00:19:26,400 --> 00:19:28,640 I don't wanna drop it all back into the Thames. 530 00:19:28,720 --> 00:19:30,520 -[Bob] You can feel how intense it is. -Yeah. 531 00:19:30,600 --> 00:19:33,320 -I'm sweating meself. [laughs] -Yeah, I bet you are. 532 00:19:33,760 --> 00:19:36,200 [Bob] Keep going all the way up, until it goes…boof! 533 00:19:36,280 --> 00:19:37,960 -That's it. That's it. -All the way? [yelps] 534 00:19:38,040 --> 00:19:39,760 -Is that enough? -[Bob] That'll do you there. 535 00:19:39,840 --> 00:19:40,880 That's fine, stop there. 536 00:19:40,960 --> 00:19:42,680 -So, open it is towards the river. -That way. 537 00:19:42,760 --> 00:19:44,160 Okay, so wait till it swings back. 538 00:19:48,120 --> 00:19:50,200 Oh, it's happening! It's happening! 539 00:19:51,440 --> 00:19:53,800 -There's your first grab of sugar. -Yeah! 540 00:19:54,320 --> 00:19:55,200 That was so cool! 541 00:19:55,280 --> 00:19:56,240 You've done really well. 542 00:19:56,320 --> 00:19:59,600 -We'll have you up here as a crane driver. -[laughs] You go and have a cup of tea, 543 00:19:59,680 --> 00:20:00,600 -I'll be fine. -[laughs] 544 00:20:00,680 --> 00:20:03,160 -I'll go. That's it. [laughs] -I'll just do the rest of this. 545 00:20:03,680 --> 00:20:07,600 With 110 steps down, the team take their tea breaks up here. 546 00:20:08,040 --> 00:20:09,800 I've brought Bob some of my baklava, 547 00:20:10,000 --> 00:20:12,360 which will keep nicely in a lunch box all day. 548 00:20:12,840 --> 00:20:16,680 You can't be craning all that sugar and not wanna eat something sweet, right? 549 00:20:16,760 --> 00:20:20,080 I know that it's a nut-free environment, so I've taken the nuts out 550 00:20:20,160 --> 00:20:22,640 and I've put things like figs and dates, and some oatmeal. 551 00:20:22,720 --> 00:20:24,080 So, yeah, have a go. 552 00:20:25,280 --> 00:20:26,440 [pastry crunching] 553 00:20:27,440 --> 00:20:29,400 -Mm. -Mm. Oh, they're nice. 554 00:20:29,480 --> 00:20:31,520 -Really syrupy, really lovely. -Mm. Yum. 555 00:20:31,600 --> 00:20:34,080 They're really good. Can I have the tin? [laughs] 556 00:20:34,160 --> 00:20:35,160 -That's yours. -Thank you. 557 00:20:35,240 --> 00:20:37,920 Once unloaded, the raw sugar hits a conveyor belt 558 00:20:38,400 --> 00:20:40,920 and makes its way into the refinery for processing… 559 00:20:41,000 --> 00:20:42,760 There's definitely a sugary smell in the air. 560 00:20:42,840 --> 00:20:44,840 -Yeah. -And my feet are really sticky.  561 00:20:44,920 --> 00:20:47,280 -[both laugh] -[Bob] Welcome to the sugar world. 562 00:20:47,960 --> 00:20:49,560 …overseen by John Kerr. 563 00:20:50,440 --> 00:20:52,400 -That's our raw sugar shed. -Oh, my goodness! 564 00:20:52,480 --> 00:20:53,600 Wow! I was, um, 565 00:20:53,680 --> 00:20:55,880 expecting… a lot of sugar, 566 00:20:55,960 --> 00:20:58,120 but that is a lot of sugar. 567 00:20:58,400 --> 00:21:00,640 [Bob] At the moment, we've got about 60,000 tonnes in here. 568 00:21:00,720 --> 00:21:02,080 [Nadiya] This extraordinary amount 569 00:21:02,160 --> 00:21:05,480 is a mere 3% of the UK's annual demand. 570 00:21:05,560 --> 00:21:07,080 [Bob] Like, you can grab a handful. 571 00:21:09,280 --> 00:21:11,800 [Nadiya] Now, how do we go from raw cane sugar... 572 00:21:12,240 --> 00:21:13,440 -Yeah. -…to golden syrup? 573 00:21:13,840 --> 00:21:15,960 In a nutshell, we take this lovely raw sugar… 574 00:21:16,040 --> 00:21:16,880 -Yeah. -…we wash it, 575 00:21:16,960 --> 00:21:19,760 we end up with a by-product of the crystallization process. 576 00:21:19,840 --> 00:21:21,560 Hold on. So the syrup is like the bit 577 00:21:21,640 --> 00:21:24,360 -that you could've chucked away? -Yeah, it's made into golden syrup. 578 00:21:24,760 --> 00:21:26,280 -Absolutely. -That is so cool! 579 00:21:27,720 --> 00:21:30,560 This by-product is packed with the rich taste of cane sugar, 580 00:21:30,960 --> 00:21:32,800 the base of that tangy syrup. 581 00:21:34,080 --> 00:21:35,840 From the refinery, it's sent next door 582 00:21:35,920 --> 00:21:38,560 to the golden syrup factory where the final process 583 00:21:38,640 --> 00:21:40,560 is carefully monitored by a team 584 00:21:40,640 --> 00:21:41,720 known as The Goldies. 585 00:21:41,800 --> 00:21:43,240 Paul McGilligan is one. 586 00:21:45,920 --> 00:21:46,920 Oh, wow! 587 00:21:47,000 --> 00:21:48,560 -[Paul] Yeah. -It's like a motherboard! 588 00:21:48,640 --> 00:21:50,080 We control the whole process in here 589 00:21:50,160 --> 00:21:51,400 from start to finish. 590 00:21:51,480 --> 00:21:53,440 You're aware of the by-product 591 00:21:53,520 --> 00:21:55,080 -from the sugar. -Yeah. 592 00:21:55,880 --> 00:21:57,480 From that, we change it, 593 00:21:57,600 --> 00:21:59,360 so the syrup will never go back 594 00:21:59,440 --> 00:22:00,400 to being a sugar again. 595 00:22:00,480 --> 00:22:03,080 You won't get no sugar crystals, and it'll always stay as syrup, 596 00:22:03,160 --> 00:22:07,160 unless you introduce, like, a dirty knife into your can with butter on it, 597 00:22:07,240 --> 00:22:08,920 and then it'll start to grow sugar crystals 598 00:22:09,000 --> 00:22:10,440 -around it again. -Yes. 599 00:22:10,520 --> 00:22:12,480 -But otherwise… -Might have done that before. 600 00:22:12,560 --> 00:22:14,040 With the help of a chemist, 601 00:22:14,120 --> 00:22:15,520 Abram Lyle discovered that, 602 00:22:15,600 --> 00:22:18,240 by using heat and light, the sugar by-product 603 00:22:18,320 --> 00:22:20,400 could be turned into a lovely silky syrup. 604 00:22:21,240 --> 00:22:23,240 But the process that gives golden syrup 605 00:22:23,320 --> 00:22:24,680 its distinctive flavor 606 00:22:25,040 --> 00:22:26,800 is a closely guarded secret. 607 00:22:27,280 --> 00:22:29,040 Who else knows how to make this syrup? 608 00:22:29,120 --> 00:22:30,080 At the moment, 609 00:22:30,160 --> 00:22:31,200 there's only seven of us. 610 00:22:31,520 --> 00:22:33,000 -Just seven of you? -Yes. 611 00:22:33,080 --> 00:22:35,000 -At the moment. -You can make it eight. 612 00:22:35,080 --> 00:22:36,960 I'd love to be able to tell you about it. 613 00:22:37,040 --> 00:22:38,120 I'm not allowed to. 614 00:22:38,640 --> 00:22:40,120 We remove the color, 615 00:22:40,200 --> 00:22:41,640 evaporate it, and... 616 00:22:42,080 --> 00:22:43,680 here's the one that you're used to. 617 00:22:43,760 --> 00:22:44,880 -There you go. -See it? 618 00:22:44,960 --> 00:22:46,760 -Oh, the bubble. [laughs] -Yes, exactly. 619 00:22:46,840 --> 00:22:48,360 It's like having your own toy. 620 00:22:48,440 --> 00:22:50,720 It is. It's like having a little lava lamp. 621 00:22:50,800 --> 00:22:51,680 It is indeed. 622 00:22:51,760 --> 00:22:53,600 It takes just eight hours 623 00:22:53,680 --> 00:22:54,880 to turn raw sugar from the dock 624 00:22:54,960 --> 00:22:56,800 into canned syrup in the factory, 625 00:22:56,880 --> 00:23:00,400 where 40,000 tins fly out the door every day. 626 00:23:01,480 --> 00:23:02,400 Take a couple off. 627 00:23:04,920 --> 00:23:07,160 -Ooh, it's still warm! [gasps] -Yeah, it's still warm. 628 00:23:07,800 --> 00:23:11,240 Some of this machinery has remained the same for 70 years, 629 00:23:11,440 --> 00:23:15,200 and the iconic branding hasn't changed in over 130. 630 00:23:15,800 --> 00:23:16,640 [Nadiya] There it is. 631 00:23:17,320 --> 00:23:19,200 -That… -Yeah, it's got a wonderful aroma to it. 632 00:23:19,280 --> 00:23:20,880 -Like toffee. -Yes. 633 00:23:20,960 --> 00:23:22,320 Is there anything else in here 634 00:23:22,400 --> 00:23:23,760 -apart from sugar? -No, there's not. 635 00:23:23,840 --> 00:23:24,720 Just sugar. 636 00:23:24,800 --> 00:23:26,200 So, whatever it is that… 637 00:23:26,280 --> 00:23:29,520 And how we change it is the magic bit, which I can't... 638 00:23:29,600 --> 00:23:30,440 [both laugh] 639 00:23:30,520 --> 00:23:31,640 You're so smug. 640 00:23:31,720 --> 00:23:33,880 -Well, keeps me employed. -[both laugh] 641 00:23:36,720 --> 00:23:37,720 After a long day, 642 00:23:38,080 --> 00:23:40,760 cooking up a cheeky sweet treat can really brighten my day, 643 00:23:40,840 --> 00:23:42,080 but it has to be snappy, 644 00:23:42,160 --> 00:23:44,520 so I've come up with a super simple twist 645 00:23:44,600 --> 00:23:45,440 on a classic. 646 00:23:45,840 --> 00:23:46,680 We're making cookies! 647 00:23:46,760 --> 00:23:47,840 We're making cookies! 648 00:23:47,920 --> 00:23:49,880 But we're not even turning the oven on. 649 00:23:49,960 --> 00:23:52,040 I can't tell you how excited this recipe makes me. 650 00:23:54,520 --> 00:23:56,320 My giant one-pan cookie 651 00:23:56,400 --> 00:23:57,840 is deliciously gooey, 652 00:23:58,120 --> 00:23:59,720 the easiest you'll ever make, 653 00:23:59,800 --> 00:24:01,280 and so much fun. 654 00:24:02,280 --> 00:24:04,360 We are going to fry, 655 00:24:04,800 --> 00:24:08,600 like, really slowly fry our cookie 656 00:24:09,120 --> 00:24:10,280 in a frying pan. 657 00:24:10,480 --> 00:24:12,040 I'm not even gonna turn the oven on. 658 00:24:12,120 --> 00:24:13,960 The secret to making this 659 00:24:14,040 --> 00:24:14,880 is being prepared. 660 00:24:15,720 --> 00:24:16,800 For this foolproof dough, 661 00:24:16,880 --> 00:24:18,680 grab one bowl for dry ingredients, 662 00:24:18,760 --> 00:24:19,920 another for wet. 663 00:24:20,400 --> 00:24:22,560 Got my egg. Gonna crack that straight in there. 664 00:24:24,200 --> 00:24:25,320 Almond extract. 665 00:24:27,120 --> 00:24:28,320 And then, vanilla extract. 666 00:24:28,560 --> 00:24:29,400 Give it a whisk, 667 00:24:29,480 --> 00:24:30,920 and we're already onto the dry, 668 00:24:31,360 --> 00:24:34,240 starting with 225 grams of plain flour. 669 00:24:35,240 --> 00:24:37,720 Half a teaspoon of bicarbonate of soda. 670 00:24:39,200 --> 00:24:40,680 And half a teaspoon of salt. 671 00:24:41,240 --> 00:24:42,720 And then, we're kind of ready. 672 00:24:42,840 --> 00:24:45,080 This is the bit that I love about making these cookies, 673 00:24:45,160 --> 00:24:47,280 because you get that instant warm cookie. 674 00:24:47,360 --> 00:24:48,920 So, let's put that cooker on. 675 00:24:49,000 --> 00:24:52,080 One hundred and fifty grams of unsalted butter straight in. 676 00:24:52,400 --> 00:24:53,960 And you wanna melt that butter down. 677 00:24:54,640 --> 00:24:57,040 Have your smallest ring on a low heat. 678 00:24:58,200 --> 00:25:01,720 Adding soft brown sugar just makes for a chewier cookie dough. 679 00:25:01,800 --> 00:25:05,320 It seems absolutely bonkers to do it in a frying pan, 680 00:25:05,720 --> 00:25:07,200 but it saves time. 681 00:25:07,680 --> 00:25:09,520 Firstly, it's one big giant cookie, 682 00:25:09,600 --> 00:25:12,560 and, you know, I'm not having to make up a big cookie dough batter, 683 00:25:12,640 --> 00:25:13,480 and then dividing it, 684 00:25:13,560 --> 00:25:15,600 and then using a baking tray, getting it in the oven. 685 00:25:15,680 --> 00:25:17,120 All in one frying pan. 686 00:25:17,200 --> 00:25:19,320 If I'm doing less washing-up, I'm a happy girl. 687 00:25:20,200 --> 00:25:21,560 Just add your dry ingredients 688 00:25:21,640 --> 00:25:23,480 and simply bring together. 689 00:25:24,000 --> 00:25:27,320 Look at that, that's already starting to look like cookie dough. 690 00:25:27,840 --> 00:25:29,560 All we've gotta do is add our egg, 691 00:25:29,640 --> 00:25:31,720 but just be a little bit speedy when you're doing this. 692 00:25:31,800 --> 00:25:33,640 But can you see? Can you see it happening? 693 00:25:34,760 --> 00:25:36,800 Cookie dough in your frying pan. 694 00:25:36,880 --> 00:25:40,320 The quickest cookie dough you'll ever make, done.   695 00:25:40,440 --> 00:25:42,920 And now, my instant chocolate chips. 696 00:25:43,320 --> 00:25:44,720 Every single time, 697 00:25:44,800 --> 00:25:48,000 it's these lovely, colorful, 698 00:25:48,480 --> 00:25:50,720 chocolate sugar-coated pieces. 699 00:25:52,920 --> 00:25:54,680 And I'm just gonna dot them around. 700 00:25:55,080 --> 00:25:55,920 Look at that. 701 00:25:56,800 --> 00:25:58,960 That is what every single cookie 702 00:25:59,040 --> 00:26:00,880 in the whole wide world should look like. 703 00:26:01,200 --> 00:26:02,360 This makes me so happy. 704 00:26:03,720 --> 00:26:06,040 There's that point where you're like, "Nadiya, stop. 705 00:26:06,840 --> 00:26:07,680 Just stop. 706 00:26:08,520 --> 00:26:09,560 There's no more space left 707 00:26:09,640 --> 00:26:10,800 on the cookie." 708 00:26:11,720 --> 00:26:12,720 But you keep going. 709 00:26:13,040 --> 00:26:14,840 And there genuinely is no more space left. 710 00:26:16,120 --> 00:26:17,040 Stop. 711 00:26:17,120 --> 00:26:18,000 Okay, put them down. 712 00:26:18,080 --> 00:26:20,520 Right. So, stick that on a low heat, 713 00:26:20,600 --> 00:26:22,680 and I'm gonna go about my business, 714 00:26:22,760 --> 00:26:27,120 and there will be a fully cooked, warm cookie 715 00:26:27,200 --> 00:26:28,520 in 20 minutes. 716 00:26:29,000 --> 00:26:29,880 You're welcome. 717 00:26:32,680 --> 00:26:34,320 My speedy, scrummy, 718 00:26:34,400 --> 00:26:35,480 colorful cookie. 719 00:26:35,720 --> 00:26:37,120 Great fun whether you're big 720 00:26:37,200 --> 00:26:38,360 or small. 721 00:26:39,480 --> 00:26:41,120 Come and have a look at what I've made you. 722 00:26:41,200 --> 00:26:42,720 -[son 1] Ooh! -Look! 723 00:26:42,800 --> 00:26:44,400 -[son 1] Cookie! -[Nadiya] Cookie! 724 00:26:44,480 --> 00:26:45,360 Can I smell it? 725 00:26:45,640 --> 00:26:47,600 It smells a bit chocolate and vanilla. 726 00:26:47,680 --> 00:26:48,760 It's gonna be chewy. 727 00:26:48,840 --> 00:26:50,840 -[Nadiya] Shall I cut it? -[son 2] Like a pizza. 728 00:26:50,920 --> 00:26:52,120 [Nadiya] Look at that, guys. 729 00:26:52,200 --> 00:26:54,800 -It's a little bit magical, right? -It's like a rainbow. 730 00:26:54,880 --> 00:26:56,840 The word "cook" has been put into "cookie." 731 00:26:57,720 --> 00:26:59,560 That's what we did, we put the cook into cookie. 732 00:26:59,640 --> 00:27:01,960 It's just so gooey and nice in the middle. 733 00:27:02,320 --> 00:27:04,360 Mommy, look at the chocolate. It's melting. 734 00:27:04,600 --> 00:27:07,080 You make, like, a giant cookie. Can you get a massive pan…? 735 00:27:07,160 --> 00:27:08,760 [son 2] Are you gonna get a wok and make... 736 00:27:08,840 --> 00:27:12,760 -Yeah, could you get a wok? -We've got a pan that's, like, that big. 737 00:27:12,840 --> 00:27:15,680 -We could fry it in that. -And then make a massive one that big? 738 00:27:17,120 --> 00:27:19,040 [upbeat music playing]