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0:00:09 > 0:00:12- I'm Beca. I love baking.
0:00:12 > 0:00:16- Baking has been in my blood - since I was a child.
0:00:16 > 0:00:20- Over the years, - I've picked up loads of tips...
0:00:20 > 0:00:24- ..from some great bakers, - in my opinion - my family.
0:00:25 > 0:00:28- Mam, Auntie Heulwen, - Mamgu and Nan...
0:00:28 > 0:00:30- ..taught me the craft.
0:00:32 > 0:00:36- I'll recreate some favourite - recipes and add my own stamp.
0:00:37 > 0:00:40- No fuss, no frills.
0:00:40 > 0:00:43- Well, maybe a few. Just baking.
0:00:56 > 0:01:00- I'm back in Cardiff, - where I grew up.
0:01:00 > 0:01:02- Many of my family still live here.
0:01:03 > 0:01:05- This is Caroline Street.
0:01:06 > 0:01:10- It's well-known to Cardiffians.
0:01:10 > 0:01:15- It's where we come to buy chips - after a night on the tiles.
0:01:17 > 0:01:21- I've had many a good night here...
0:01:21 > 0:01:25- ..after going to - the pubs on St Mary Street.
0:01:28 > 0:01:32- I always wanted chips - after a girls' night out.
0:01:37 > 0:01:42- It brings back happy memories, - of leaving school and university.
0:01:43 > 0:01:46- It's brought a smile to my face!
0:01:54 > 0:01:59- I've been coming - to Caroline Street for years.
0:01:59 > 0:02:04- Dad did some research to find out - when the Murphys came from Ireland.
0:02:04 > 0:02:07- We think that - around 200 years ago...
0:02:08 > 0:02:11- ..Patrick, the first Murphy, - came over from Cork.
0:02:11 > 0:02:16- We believe he came to work - on the Docks development.
0:02:17 > 0:02:21- The first Murphy family home...
0:02:21 > 0:02:23- ..was in Caroline Street.
0:02:25 > 0:02:27- I'm quite proud of that!
0:02:29 > 0:02:34- Mam mentioned that Dad's aunt, - Auntie Doreen, my great aunt...
0:02:34 > 0:02:38- ..owned a fishmongers down here.
0:02:39 > 0:02:44- It's surprising how many of - my family were involved with food.
0:02:46 > 0:02:49- I'm proud to keep - the tradition going.
0:02:56 > 0:03:00- It's Nan's birthday today, - and I have a party to prepare.
0:03:01 > 0:03:05- I have fond childhood memories - of cooking with Nan...
0:03:05 > 0:03:08- ..anything from pancakes - to Welsh cakes.
0:03:09 > 0:03:13- I'll help Mam and Dad - cook a traditional Sunday roast.
0:03:13 > 0:03:16- I'm doing the birthday cake.
0:03:16 > 0:03:20- Lemon and mascarpone cream cake - is Nan's favourite.
0:03:20 > 0:03:25- But first, I need to go to - Riverside Market to buy ingredients.
0:03:32 > 0:03:36- I love markets. There's one near - our home in Hampshire.
0:03:37 > 0:03:39- The produce is lovely and fresh.
0:03:39 > 0:03:42- I go there - to talk to the characters.
0:03:43 > 0:03:46- It's great to see - a market in Riverside.
0:03:48 > 0:03:52- It brings - a continental atmosphere to Cardiff.
0:03:57 > 0:03:59- Nan will be 89.
0:04:00 > 0:04:05- We're having a big family meal - in my parents' house.
0:04:08 > 0:04:10- I'm cooking breakfast for her first.
0:04:10 > 0:04:15- I'm making drop scones, - which she used to bake for me.
0:04:15 > 0:04:18- They are still family favourites.
0:04:18 > 0:04:20- A dozen eggs, please.
0:04:21 > 0:04:25- When I was in university, - I always had breakfast with Nan.
0:04:26 > 0:04:29- I'd phone and ask, - "Can I come over for breakfast?"
0:04:30 > 0:04:34- I usually asked for a fried - egg sandwich and strong tea.
0:04:34 > 0:04:37- That sorted me out for the morning.
0:04:37 > 0:04:42- I'm looking forward to seeing her - and cooking a special breakfast.
0:04:54 > 0:04:58- Nan was born and raised - in Splott in Cardiff.
0:04:58 > 0:05:02- She's lived in the same house - for over 60 years.
0:05:02 > 0:05:04- Dad was born in this house.
0:05:04 > 0:05:07- I love going to see her.
0:05:08 > 0:05:10- I have happy childhood memories.
0:05:10 > 0:05:13- My brother and I - came here after school...
0:05:14 > 0:05:16- ..when Mam and Dad were working.
0:05:16 > 0:05:18- The house hasn't changed at all.
0:05:19 > 0:05:20- Hiya, Becs.
0:05:20 > 0:05:22- Hiya, Becs.- - You alright?
0:05:22 > 0:05:23- Nice day.
0:05:23 > 0:05:24- Nice day.- - I know, it's lovely.
0:05:25 > 0:05:26- Lovely to see you again.
0:05:28 > 0:05:30- NAN'S PANCAKES
0:05:31 > 0:05:36- To make Nan's pancakes, - you need 8 ounces flour...
0:05:37 > 0:05:41- ..a teaspoon of baking powder, - a pinch of salt...
0:05:42 > 0:05:46- ..a dessertspoon of sugar, - two eggs, a drop of milk...
0:05:47 > 0:05:50- ..and butter softened - in the microwave.
0:05:53 > 0:05:57- Every stir is a loving thought, - Nana, as always.
0:06:03 > 0:06:06- Nan has a griddle - for cooking the pancakes.
0:06:06 > 0:06:09- A frying pan does the same job.
0:06:12 > 0:06:15- Flip them over - once tiny bubbles start to form.
0:06:16 > 0:06:20- Another minute on that side - and they're ready to eat.
0:06:22 > 0:06:27- Wrap them in a teacloth to keep - them warm while you cook the rest.
0:06:28 > 0:06:31- I like plenty of salted butter - and a little sugar.
0:06:32 > 0:06:35- Nan loves jam.
0:06:49 > 0:06:51- Mmm.
0:06:51 > 0:06:52- Nice, Beca.
0:06:55 > 0:06:58- Sometimes, - the simple things are the best.
0:06:58 > 0:07:00- I have another simple recipe next.
0:07:01 > 0:07:05- These Welsh cakes - are no ordinary Welsh cakes.
0:07:09 > 0:07:11- This is Nan's recipe.
0:07:12 > 0:07:17- She makes the best traditional - Welsh cakes in the family.
0:07:17 > 0:07:20- I like to experiment.
0:07:20 > 0:07:23- This is a savoury one.
0:07:23 > 0:07:28- HAM AND CHEESE SCONES
0:07:28 > 0:07:34- To make 40 small cakes, you need - 225 grams self raising flour...
0:07:35 > 0:07:40- ..and 100 grams cold butter, - cut into small pieces.
0:07:40 > 0:07:44- Mix it - so the flour covers the butter.
0:07:44 > 0:07:49- Add a pinch of sea salt - and black pepper.
0:07:49 > 0:07:53- I'm using Gorwydd Caerphilly cheese.
0:07:53 > 0:07:58- It's a traditional Welsh recipe, so - I wanted to use Welsh ingredients.
0:07:59 > 0:08:02- I'd better check it tastes alright.
0:08:03 > 0:08:05- Lovely.
0:08:07 > 0:08:09- Gorwydd Caerphilly cheese....
0:08:10 > 0:08:15- ..is not as dry - as a supermarket cheese.
0:08:17 > 0:08:19- There's a nice texture.
0:08:20 > 0:08:22- It crumbles in my hands.
0:08:23 > 0:08:25- It's slightly stronger.
0:08:27 > 0:08:29- Right, the meat.
0:08:29 > 0:08:35- This is quite similar to Parma, - proscuitto or iberico ham.
0:08:36 > 0:08:40- CARMARTHEN HAM
0:08:41 > 0:08:44- When the Romans came over, - centuries ago...
0:08:45 > 0:08:50- ..they came to Carmarthen - and tasted this amazing bacon.
0:08:50 > 0:08:53- They took the recipe back to Italy.
0:08:54 > 0:08:58- And now, - they say they created Parma ham.
0:08:59 > 0:09:02- But I know Carmarthen ham - is the original.
0:09:04 > 0:09:06- Mam told me this story.
0:09:08 > 0:09:13- Mam is originally from Carmarthen. - I'm not sure if it's true.
0:09:14 > 0:09:15- It's a nice story!
0:09:19 > 0:09:22- If you can't get Carmarthen ham...
0:09:22 > 0:09:27- ..Parma or proscuitto ham will do.
0:09:27 > 0:09:30- Mix with the flour and butter.
0:09:32 > 0:09:34- A little olive oil.
0:09:36 > 0:09:40- A teaspoon of olive oil binds - the ingredients and adds flavour.
0:09:45 > 0:09:48- Mix an egg and a little milk.
0:09:48 > 0:09:51- Add to the bowl - and mix with a knife.
0:09:52 > 0:09:55- I go in with my hands.
0:09:56 > 0:09:58- I bring it together.
0:10:01 > 0:10:05- It might look dry, but don't - be tempted to add more liquid.
0:10:06 > 0:10:09- If it's too sticky - it's impossible to roll out.
0:10:11 > 0:10:16- You're ready to roll it out - once the mixture has come together.
0:10:16 > 0:10:19- Put a little flour on the table.
0:10:19 > 0:10:22- Roll the dough - to a thickness of 1cm.
0:10:23 > 0:10:26- Cut to any size you want.
0:10:29 > 0:10:34- A large one, topped with egg, - is nice for breakfast or lunch.
0:10:39 > 0:10:43- The cakes are traditionally - cooked on a griddle.
0:10:44 > 0:10:46- This was a wedding present.
0:10:46 > 0:10:49- A frying pan will do the same job.
0:10:53 > 0:10:57- Cook until a golden crust forms - on each side.
0:10:59 > 0:11:02- I love these with chutney.
0:11:04 > 0:11:06- It's lush.
0:11:10 > 0:11:14- Here's a delicious recipe - if you prefer sweet Welsh cakes.
0:11:14 > 0:11:16- Rather than ham and cheese...
0:11:16 > 0:11:21- ..use sweet lemon zest, - dried blueberries...
0:11:21 > 0:11:23- ..white chocolate...
0:11:24 > 0:11:27- ..and a spoonful of golden syrup.
0:11:30 > 0:11:35- Use the same method - as the ham and cheese cakes...
0:11:35 > 0:11:38- ..but finish with a shower of sugar.
0:11:38 > 0:11:43- For this recipe and much more, - go to the website.
0:11:52 > 0:11:57- Later, the world's best Yorkshire - Puddings - with Dad's help.
0:12:00 > 0:12:04- And I bake one - of the family's favourite cakes.
0:12:04 > 0:12:07- Lemon and mascarpone sponge.
0:12:07 > 0:12:08- .
0:12:12 > 0:12:12- Subtitles
0:12:12 > 0:12:14- Subtitles- - Subtitles
0:12:18 > 0:12:20- Oh-oh, Dylan is coming.
0:12:26 > 0:12:28- It's Nan's 89th birthday.
0:12:30 > 0:12:35- The family are cooking - a special lunch for her. Fabo!
0:12:39 > 0:12:42- Mam is an expert - when it comes to Sunday roasts.
0:12:42 > 0:12:46- A pinch more salt.
0:12:46 > 0:12:50- She makes the best gravy.
0:12:50 > 0:12:54- Dad always makes the Yorkshire puds. - They're amazing.
0:12:55 > 0:12:56- Oops.
0:12:57 > 0:12:59- You use a fork.
0:12:59 > 0:13:00- You use a fork.- - Yes.
0:13:01 > 0:13:03- And four eggs.
0:13:03 > 0:13:04- And four eggs.- - OK.
0:13:04 > 0:13:06- Do you want to do the flour?
0:13:06 > 0:13:08- Do you want to do the flour?- - OK.
0:13:09 > 0:13:11- You taught me to do these.
0:13:12 > 0:13:15- We'd get up early - and never used scales.
0:13:16 > 0:13:18- Just by eye.
0:13:21 > 0:13:23- A pinch of salt.
0:13:24 > 0:13:27- Did Nan teach you to do these?
0:13:27 > 0:13:28- Yes.
0:13:28 > 0:13:32- It's probably one of - the first things she taught you.
0:13:32 > 0:13:34- Probably, every Sunday.
0:13:35 > 0:13:41- All you need for Yorkshire puds - is flour, eggs, milk and salt.
0:13:41 > 0:13:46- Mix well with a fork. It doesn't - matter if there's not enough milk.
0:13:46 > 0:13:48- Just use water.
0:13:49 > 0:13:51- Make sure there are no lumps.
0:13:51 > 0:13:54- It looks smooth to me.
0:13:54 > 0:13:58- While the mixture stands, - fill your tins with oil.
0:13:59 > 0:14:01- Do you always use oil?
0:14:02 > 0:14:06- Every time. - Nan uses lard or dripping.
0:14:07 > 0:14:10- Nan used the dripping from the pan.
0:14:17 > 0:14:18- Shall I open the oven?
0:14:18 > 0:14:20- Shall I open the oven?- - Please.
0:14:20 > 0:14:25- Preheat the oil before pouring - the batter or the puds won't rise.
0:14:27 > 0:14:32- After 15 minutes in a hot oven, the - puds will be perfect. Oh, amazing!
0:14:36 > 0:14:37- Excellent, granddad.
0:14:38 > 0:14:40- Lovely.
0:14:40 > 0:14:42- Happy, Dad?
0:14:42 > 0:14:43- Happy, Dad?- - They look really good.
0:14:49 > 0:14:52- The whole family loves - Mam's Sunday lunch.
0:14:56 > 0:14:58- Well done, Dad.
0:14:58 > 0:15:02- Another family tradition - is a very special lemon cake.
0:15:02 > 0:15:04- That's the pudding.
0:15:07 > 0:15:12- The contrast between the sharp lemon - curd and rich mascarpone cream...
0:15:13 > 0:15:15- ..is lush.
0:15:15 > 0:15:19- The three layered cake - will feed the whole family...
0:15:19 > 0:15:24- ..with a little leftover - for tomorrow's tea break.
0:15:25 > 0:15:29- LEMON CAKE
0:15:32 > 0:15:36- The sponge - has to be light and delicious.
0:15:36 > 0:15:42- Make sure you grease the tins well - to prevent the sponge from sticking.
0:15:47 > 0:15:49- Nan taught me how to make cakes.
0:15:50 > 0:15:53- She made lemon cakes for me - when I was in university.
0:15:54 > 0:15:57- I've tweaked - the recipe over the years.
0:15:57 > 0:16:01- This is the recipe - I used for our wedding cake.
0:16:03 > 0:16:06- The first ingredient is margarine.
0:16:09 > 0:16:12- For a chocolate or fruit cake...
0:16:12 > 0:16:15- ..I use butter, because it's richer.
0:16:19 > 0:16:20- Next, sugar.
0:16:26 > 0:16:28- Mix these together.
0:16:34 > 0:16:36- I'm using margarine...
0:16:37 > 0:16:39- ..to ensure the sponge is light.
0:16:50 > 0:16:53- I'm looking for a lighter colour...
0:16:53 > 0:16:55- ..and for it to be fluffy.
0:16:57 > 0:16:59- It doesn't take long.
0:17:04 > 0:17:06- Crack five eggs into a bowl.
0:17:07 > 0:17:10- Put 250 grams self-raising flour - in another bowl.
0:17:10 > 0:17:13- Gradually add these, alternately...
0:17:15 > 0:17:17- ..until they're well mixed.
0:17:23 > 0:17:26- That's it. - I don't want to overwork it.
0:17:27 > 0:17:31- If you overwork the flour, - the cakes could be heavy.
0:17:32 > 0:17:35- Because you've made the effort...
0:17:35 > 0:17:39- ..to ensure the sugar - and butter will be light...
0:17:40 > 0:17:44- ..it would be a shame to spoil it - by beating it too much.
0:17:47 > 0:17:51- Add finely chopped almonds - and two lemons.
0:17:52 > 0:17:56- First add the lemon zest, - and then the juice.
0:18:01 > 0:18:04- Juice the lemon.
0:18:18 > 0:18:20- That's ready.
0:18:21 > 0:18:24- Divide the mixture between three - eight inch tins.
0:18:25 > 0:18:27- Bake for 30 to 40 minutes.
0:18:32 > 0:18:35- In the meantime, - I'll do the lemon syrup.
0:18:35 > 0:18:37- LEMON SYRUP
0:18:38 > 0:18:41- Quite simply, - it's 75ml lemon juice...
0:18:41 > 0:18:44- ..and 75 grams caster sugar.
0:18:44 > 0:18:46- Boil until they make a syrup.
0:18:47 > 0:18:51- Five minutes should be plenty.
0:18:53 > 0:18:55- MASCARPONE CREAM
0:18:55 > 0:18:59- Mascarpone cream - is a delicious cake filling.
0:19:00 > 0:19:05- Add a little icing sugar - to 100 grams mascarpone.
0:19:06 > 0:19:10- Pour in 200ml double cream - and mix well.
0:19:17 > 0:19:20- Once the sponge - is out of the oven and cold...
0:19:21 > 0:19:24- ..you're ready to assemble the cake.
0:19:32 > 0:19:37- Drizzle a little syrup to infuse the - sponge with the sweet lemon flavour.
0:19:45 > 0:19:50- Next, a layer of the mascarpone - cream. Don't skimp on this.
0:19:57 > 0:20:01- Next, lemon curd. - You can buy it in shops.
0:20:02 > 0:20:05- I always make my own.
0:20:05 > 0:20:07- It only takes a few minutes.
0:20:08 > 0:20:10- LEMON CURD
0:20:11 > 0:20:15- Melt butter - over a saucepan of boiling water.
0:20:15 > 0:20:20- Add sugar, zest, - lemon juice and eggs.
0:20:25 > 0:20:28- Whisk until it thickens.
0:20:30 > 0:20:34- Don't overcook it - or the eggs will scramble.
0:20:38 > 0:20:40- I always make more than I need.
0:20:41 > 0:20:46- It'll keep in the fridge for a week. - It's lush on toast for breakfast.
0:20:48 > 0:20:52- I've no tips - for assembling the cake.
0:20:53 > 0:20:57- Just be generous - with all the ingredients.
0:20:57 > 0:21:01- If the cream and lemon curd - oozes out, even better.
0:21:12 > 0:21:15- Maybe this isn't - the prettiest of cakes...
0:21:15 > 0:21:18- ..but believe me, it's divine.
0:21:32 > 0:21:34- The recipe for this cake...
0:21:34 > 0:21:38- ..and all the recipes - featured so far on the series...
0:21:38 > 0:21:41- ..are on the website.
0:21:42 > 0:21:46- # Happy birthday to you
0:21:47 > 0:21:50- # Happy birthday to you
0:21:51 > 0:21:56- # Happy birthday to Nan
0:21:56 > 0:22:01- # Happy birthday to you #
0:22:01 > 0:22:03- Oh, thank you!
0:22:04 > 0:22:06- CHEERS
0:22:13 > 0:22:17- Next week, - I spoil the Military Wives Choir...
0:22:17 > 0:22:21- ..with gluten and dairy free - flapjacks.
0:22:21 > 0:22:23- Believe me, they're delicious.
0:22:28 > 0:22:34- I'll also visit some of London's - best cake shops for inspiration.
0:22:34 > 0:22:36- It's official.
0:22:36 > 0:22:39- Eclairs are fashionable once again.
0:23:06 > 0:23:08- S4C Subtitles by Gwead
0:23:08 > 0:23:08- .