Paul Hollywood Pies & Puds - Oldest Sweet Shop - Liquorice Pudding

I'm making a traditional pudding that's full of flavor and memories of my childhood I want to rekindle that sense of fun and enjoyment we all remember from when we were kids in paint Lee bridge North Yorkshire is the oldest sweet shop in England first opening its doors in 1827 if you're looking for true nostalgia this is the best place to stuff the classic yield any sweet shop look at it it takes me back to when I was a kid again it's got everything in here that I'm looking for I'm itching to get inside but more importantly I want to try my favorite sweets and find inspiration for my true last algid hood the shop is a family business and it's run by Keith Tora ball and the wife allinger's his wife Gloria Oh and their son Alexander and his partner Castaneda they're crook this is well I'm a kid again you must be a kid working in places no I'm not to be in a sweet shop absolutely it's it's nostalgia for me I look around all I see is from went from the age of four to the age of 14 all the sweets I remember are all lined up in jars and they are springing back to me I'd forgotten are for this thing like a lot of us I think my first love the flavors started in a sweet shop toasted tea cakes ah pebbles a school favorite a cop cop do you have cough candy flavor twists yeah no yep sorry I'm like a kid I really could eat these sweets all day which one is your favorite I've got to say Yorkshire mixture I'm from New York Tommy Yorkshire lad and it's got a little bit of everything of the oxy mixed here we've got in eat the obviously the pear drop we've got the fruit rock and one thing that's really really important every single one must have a fish in it what's playfully believe it or not I'm here to do some serious research and I want some advice by an old-fashioned flavor that would go well in a steamed pudding I'm looking for something that's got a bit of kick to it with a character to it and something I can put in the pudding that remind me of my youth but I think the memories it's got to be the sweet peanut oh yes the smell if you can smell actual sweet peanut it's just like a peanuts in it yeah they're delicious those peanut isn't the flavor I'm looking for but I'm certainly enjoying reminiscing now thinking of another one yeah I'm thinking strawberry mmm I think he's got to be for memories the strawberry Bambang are chewy it has got that strong strawberry flavor one thing that has stuck in my mind one flavour that I haven't hit and I've seen it a couple of times in the shop liquorice now liquorice is one of those flavors and texture that you either love it or you hate it yeah in Keith's shop he has an array of licorice I can try and first I choose liquorice bark all liquorice starts here all licorice starts from the road the girl the plans the plan itself above ground grows up to about four foot in height and this is then to get all the licorice products is actually boiled to extract the juice from it it tastes like bark yes it does taste like bog it's like chewing on a tree yeah yes but then you've got that that sort of shot has come in through but I want to try liquorice that's a bit more familiar now we've got something there which actually is one of my dad's favorites Pontefract cake my if I was awesome yes help yourself always got the seal on it the stamp which we can sit what is the seal the seal was originally Wilkinsons Pontefract factory and they used to always be stamped by handed that and the ladies could do about thirty thirty-five thousand of these per day bit of aniseed added to it bit of treacle added to it that's the key thing I think is is the is is that treacle yes and trickles me out and you can almost you can taste that now when you said it I thought yeah got that this helps me a lot while my taste buds taking all the flavors it's obvious that Keith knows everything when it comes to sweets sugar came to the UK in the 1700s but it was scarce and expensive this meant those selling sweets known as confectioner's were well thought of in high society the confectioner he was deemed to be the top of his trade the Baker was classed as a mere Baker thank God I'll tell your story about Baker's mayors of Pompeii were Baker's but with the advent of travel technology sugar based assets become more readily available and suddenly became more affordable these days we don't just want our sweets to taste sweet oh no kids today wants something a little bit more sour I'll show you this one it's a super sour fizz bomb but with a mark wall and this is the very very latest manner resistant this was literally done in the last few weeks really yes although it's quite a modern sweet then yell very modern yes yeah okay with trepidation I'll say can I have one please I'll have to give you the warning first that they are extreme and can cause irritation on your mouth really absolutely okay hmm let's go after the job I'm gone oh you liking me take that good for a sweet shop Oh dear me that's like battery acid yeah I could run a car on ya it feels like it's burning yes yeah while I'd recover from that super-modern sweet ki-sun Alexander is making sweets using a technique that's over a hundred years old well some sugar it boiling with water better cream of tartar sauce temperature now 154 degrees to make the sweets Alexander simply works and cools the sugar mix adding in colouring and flavors today he's adding mint and anise seed I've never done anything like this before you know I mean I've wear it with sugar before pulling sugar yeah but not adding flavors not really he colors sometimes yeah all flavors yeah that's amazing smell Wow once the sugar mix is cooled its then shaped into a block ready to go through a sweet roller this is how they turn out yeah when it cools right you just pop the ball off you got individual straight is just drop them oh really yeah sorry do-si-do come nice flavor can't talk that well after eating all those sweets I finally made my decision on which flavor I'm going to put in my next recipe it's licorice that flavor is delicious and that flavor in a nostalgic pudding for me is the one Keith Gloria at such a great time that day for me it was like it was going back to flavors had forgotten I think that's what sweeps they were there rekindle old memories from childhood and as you're growing up that's why it's about Saturday morning every morning I get my pocket money about eight o'clock in the morning and the other penny bits doubt of course your sweets and some of the penny streets I'll go back and the worst occasion where I just eat and eat until sick my way to get happened on more than one occasion yeah very colorful admire the necklace but oh yeah you have do you truly hey chunk about reliving it on that no need to do so that's real that's your proper was what because it's happy as yours you brought another load of sweets here good on you yeah what I'm gonna use is actually the licorice can I get that pipe or can I just say that we've got a bit of a surprise for you today actually oh yes we've gone to a lot of trouble a lot of experiments a lot of research you said I know you weren't expecting this today all over Hollywood nice oh go ahead way up that's a little mobile and that's it's not it's not a nasty nasty tart ah Russ reef little mixer I love that you know what's happening now my taste buds are in there like fine-tuned instruments assaulted it just been kicked in so yeah it's been well II that's lovely thank you I'm laid up with it thank you now what I'm going to do is a licorice a licorice steamed pudding now the idea coming for the licorice is when I was over there licorice is one of those big favorites of mine and I think it'll work well in this steamed pudding my steamed puddings are surprisingly light and fluffy and the licorice gives it a fruity tang that runs beautifully through the sponge if you don't like licorice these pods could change your mind now to start with you know add all the ingredients got flour sugar I've got three eggs going in once these have gone in basically it's an all-in-one mix you just mix it all together so throw it all in three eggs then I've got some butter then if this is the interest to me I've got some baking powder 1/8 one a little bit of rise from it lighten it up and I've got what's that it was treacly it's licorice extract right peel is your stuff from the sticks yes exactly get it in the mix now this will give it a lovely aniseed licorice flavor but also just darken it that little bit a little bit as well into into the pudding mix the ingredients together until well blended and it's as easy as that perfect this is the basic mixture which you're going to spoon into there and these are the little pots and bacon out just buttered the inside of them could you pass me for those little Catherine will ya things please very different colors different centers got various names spawns horse cakes jelly buttons really yes all different names you say pink and blue things I can't use that you see so I've got to take wears not what that place the licorice into the bottom of the buttered and lined moles then simply spoon in the mixture allowing a bit of space for the sponge to rise so what I've got is my full pots are filled with this licorice sponge I've got the liquorice at the bottom and what I'm going to do is just pop onto each one silicon paper goes on first just to prevent the pudding from sticking to it they're a little bit of foil on top of that and squeeze it down just to seal it off slightly you don't need to wrap these up so on each one of a bit of the paper then the foil then place the moles in a steamer I made some earlier which are already steamed I've seen these for about 45 minutes on simmer now these are gonna pop back in here to finish off these have been steamed now when you look at this you can see how it's domed slightly just have grown in the in the little pot Oh oh bugger I've kept the shape Oh perfect there you have it licorice puddings this wonderfully light and buttery pudding is a real winter warmer that hits the spot every time thank you very much guys because I thoroughly enjoyed myself at your shop thank you for the inspiration with a licorice a big thank you for my sweets many times we're gonna have to wait a little bit longer to eat this but to eat that little bit of cream if you're in the north a little bit of custard well will my steamed liquorice sponges hit the right spot come on stomachs first time to another a pudding with licorice Wow very good just get a hint of the spice spice it responds me to butter as well isn't it so licorice kind of cuts through a little bit so hmm yeah oh yeah work that's really good Xtreme with the creamy template and delicious finally my black forest rifle this is a big fella that's delicious for surgery then the cherries that's something as nice with the clove really work isn't it hmm you get that into the end of the clove just beautiful lifts it in the top of cross so you can get the nutmeg honey just look mmm that's a dangerous put it that's a beautiful pudding I don't really have a sweet tooth I'm not mad into pudding but could it home all about we're going on it know about the seconds ma'am this is what foods all about it's about experimentation it's about trying different flavors and pushing yourselves a little bit I hope you'll try these recipes at home join me next time see you then I know I'm one of my Hollywood eyes oh you're playing a car make it two

Channel: The Oldest Sweet Shop In The World

Views: 191,897

Keywords: Liquorice (Organism Classification), Pudding (Type Of Dish), Hollywood, Chocolate, Sweet, paul hollywood, oldest sweet shop, old sweet shop, sweet shop, tv, pies and puds, cooking, recipe, Nostalgia (Quotation Subject), sweets, pudding

Id: q7zA0ZDYdRc

Length: 13min 54sec (834 seconds)

Published: Sat May 10 2014