Let's just think summer pudding but it's not summer it's winter,
right, mixed with an Arctic roll.
I'm gonna basically use this panettone to stop me having to go through the effort and pain of
making a sponge and you want about five slices. They've got three sheets of the cling film,
I'm just going to use my hand and just loosen the cling film and just push it inside. I'm gonna lay
the sponge in like that, or the panettone. You're kind of making one nice single layer all the way
around, you don't want it to be too thick at the bottom so feel free to sort of pinch bits
out from the bottom where it all doubles up. And then I'm going to use some raspberry jam,
let's say about three or four tablespoons maybe half a jar. So if I just show you this,
that's what I've done there okay nice thick layer of jam,
looks really good. And then get one pot of ice cream, you can see it's kind of
pretty much pliable and that's your first layer okay? Got some pistachios going in. A handful of
sour tinned cherries here, like that. And what I'm going to do now is just use
the spoon just to push y'know the pistachios and the cherries in. You want a bit of a layer but
you also want them to move around a little bit as well. And then over here I've got some glacé fruit
you can buy bags of glacé fruit, I've got the whole ones here so these are clementines. Really
nice. It's quite nice to work fairly quickly because you don't want the ice cream to completely
y'know melt. This is a glacé melon. Any of that glacé fruit has that lovely tutti frutti sort of
chewy quality which is really nice in the middle of this. Get your clementines in, then go for your
last batch of ice cream okay. I'm just going to slice the bottom just like that. Put the half in.
And at this point I'm just going to put a little bit of the Vin Santo or a lovely sweet sherry
just around the edge because that will drip down you know, at least halfway down which is good. A
little bit over the bit of sponge there. But all I do now is bring up the edge so you're
really looking after everything that's in there, and then I'll just cling film it one last time.
And then what I normally do is get like a plate of some description and just press down.
Just like that. And that'll just squash everything into a fairly good position, and then whack that
in the freezer for at least four hours this is one I did y'know a few days ago. Now here's the thing
you can make this weeks before, right, and you can put that in the freezer just sitting there.
And then whenever you want to have it you just take it out the freezer and put it in the fridge
about an hour before. Then I unwrap it. You want the cling film because you can really yank it out.
That is the shape of a classic old-fashioned sort of Victorian ice cream bomb. All I'm gonna do to
finish it is heat up a little bit of good quality sort of 60 - 70% chocolate, then just pour it.
And anytime within the next five minutes this will be at its best,
after five minutes the temperature from inside will sort of set the chocolate hard which isn't
a bad thing it just doesn't look as beautiful. Look at that. I mean I just think it's it's
retro beauty. And then just get yourself a little bit of holly and just plonk that
on the top like that. Brilliant. You can see it starting to go hard now see?
The chill sorta go up it.
Get that knife in there. First one's always a little awkward,
but there you go look at that little baby. Now to me that is Christmassy. I mean it's kind of
got everything it's got the chocolate, it's got the spongy, it's got the sherry, it's got the
ice cream, it's creamy, it's chewy, it's sweet, it's sour, and people will go mad for it. And it
is easy to put together, it kind of makes you feel happy when you've done it because ultimately it's
a glorified sand castle innit that you can eat. It's good, what more do you want? Happy Christmas.
Let me introduce clementine jelly!
It's very good. These are my little nephews and I'm their uncle. In the holiday
to take the kids away from sitting watching telly,
all you need's these magic words, "come and make some jelly!" Why am I the best uncle?
You went to Cambridge and you chucked a stink bomb in the middle of people and they went mad.
All right we're making clementine jelly, you can make any flavour you like: clementine, orange,
apple juice, pear juice you name it, apart from kiwi or pineapple. Why is that kids? The acid in
the um thing makes it go slushy. Oooh, who taught you that? You? Oh yeah, well that's why... Five
little sheets of gelatin. Yes. Put your five sheets of gelatin in some cold water and in about
two minutes they'll soften up. Just gonna juice a few clems you want to do that kids? Yeah sure.
Juice it in here. 600 ml of clementines that's about 20 in number but you just got to measure
it and see how you go. About half the juice we put into a pan, and if you want to sweeten that
with a little sugar just a little bit to take the edge off of it because it's a little sour you can
just sort of mix in to taste. And then ginger I'm going to take the smallest little piece,
just going to do about half of that and that tiny little squeezing of ginger will just give
it a little kick. So look literally in two minutes can you see what's happened to the gelatin there,
it's softened up. Oh sorry! I'm so sorry I didn't mean to do that. And then the lovely
Henry is going to pick that up and put it in to the juice. One at a time... pass that to James.
And then stir it James. He said James!
Rest of the juice goes in. And the thing is you can put a jelly in anything a big jelly mold,
into like a glass bowl, a bunny rabbit-shaped mold. I'm just going
to do these in glasses because us boys are quite cool aren't we boys? And we don't really
we don't need... We don't need little bunny rabbits! No. How much do you like cooking?
100% 100%? One of my favourite things to do. Yeah? What's your favorite food in the world? Oh...
spare ribs. Spare ribs? Yours? Gnocchi. Gnocchi! And yours? Christmas pudding. Ohh. A few pieces
of clementine in the bottom of the glass, go on you plop them in guys. Plop plop plop plop...
So here we are we've got our lovely jellies, what I want you to do is put equal amounts of
the jelly in each glass so you hold this over each one. Good, that's a nice confident pour.
Oh, very confident! Yeah well done mate, and then go back and make them all even.
Oh James! That's it, it's good. Y'know you're always going to make a bit of mess with the
kids that's what it's all about you can't be scared of it - that's enough. That's really good,
really really good, and what we're going to do now is just pop them into the fridge and
then after about two hours they're going to be nice and firm and wibbly and wobbly,
so let me show you some that I did earlier boys. I'll hold the fridge. Thank you Billy.
After about two hours these will chill nice like that look at the frost on those little babies.
And
then we're going to put yoghurt on top. You like yoghurt boys? Yes. Live yoghurt. And then I've
got here a new thing that I've never seen before, it's like a vanilla sort of syrup in a little jar
and you can get it in decent supermarkets, but also you could use vanilla extract.
And you could sweeten it if you want but
definitely my missus would say not to. And then I'm just going to put
a nice little dollop of this in the middle, just a little gesture you don't want loads.
Do you like the look of this boys? Yeah. Yes. Can I finish off the spoon after you've done... Yeah
why am I doing it you should be doing it I'm taking up more I shouldn't... bad uncle Jamie.
Yes! So right in the middle about the same amount, there you go. That's it, a little bit more. Good
boy. There you go. Yeah. And then another thing to do which is really really good is open a packet
of chocolate, put it sort of next to my thigh here, get a knife and just shave it like that.
And once you've done that you can just put a whole load like that on there. Do you like the look of
that boys? Yes! It's hardly any chocolate that's the reality. If you can't do that
just get yourself a little grater and you could just grate it like that.
Best bit now boys, you run round there and get in the sleigh.
There you go. Take your nice little clementine jelly.
And see how slowly you can eat it. And I was joking
when I said that. Slowly? Oh, man... And do you know the way to do it? Yes slurp
it. Yes slurp it so try and suck it all up and that's the correct way to eat jelly. Oh yes!
The thing about that clementine juice they're so good at this time of year.
Turn it into a jelly... they'll go mad for it.
Kids do you like that? Yes! Best dessert I've ever had.
[Music] No one can resist it it's such wibbly wobbly fun,
shaking on the plate just like some big fat ladies rum pum pum
We like making jelly, it really makes us giggly. It starts off
sort of runny but it turns out really wiggly!