Pennod 2 Becws


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-I'm Beca. I love baking.

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-Baking has been in my blood

-since I was a child.

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-Over the years,

-I've picked up loads of tips...

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-..from some great bakers,

-in my opinion - my family.

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-Mam, Auntie Heulwen,

-Mamgu and Nan...

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-..taught me the craft.

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-I'll recreate some favourite

-recipes and add my own stamp.

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-No fuss, no frills.

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-Well, maybe a few. Just baking.

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-I'm back in Cardiff,

-where I grew up.

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-Many of my family still live here.

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-This is Caroline Street.

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-It's well-known to Cardiffians.

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-It's where we come to buy chips

-after a night on the tiles.

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-I've had many a good night here...

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-..after going to

-the pubs on St Mary Street.

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-I always wanted chips

-after a girls' night out.

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-It brings back happy memories,

-of leaving school and university.

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-It's brought a smile to my face!

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-I've been coming

-to Caroline Street for years.

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-Dad did some research to find out

-when the Murphys came from Ireland.

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-We think that

-around 200 years ago...

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-..Patrick, the first Murphy,

-came over from Cork.

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-We believe he came to work

-on the Docks development.

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-The first Murphy family home...

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-..was in Caroline Street.

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-I'm quite proud of that!

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-Mam mentioned that Dad's aunt,

-Auntie Doreen, my great aunt...

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-..owned a fishmongers down here.

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-It's surprising how many of

-my family were involved with food.

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-I'm proud to keep

-the tradition going.

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-It's Nan's birthday today,

-and I have a party to prepare.

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-I have fond childhood memories

-of cooking with Nan...

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-..anything from pancakes

-to Welsh cakes.

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-I'll help Mam and Dad

-cook a traditional Sunday roast.

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-I'm doing the birthday cake.

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-Lemon and mascarpone cream cake

-is Nan's favourite.

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-But first, I need to go to

-Riverside Market to buy ingredients.

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-I love markets. There's one near

-our home in Hampshire.

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-The produce is lovely and fresh.

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-I go there

-to talk to the characters.

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-It's great to see

-a market in Riverside.

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-It brings

-a continental atmosphere to Cardiff.

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-Nan will be 89.

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-We're having a big family meal

-in my parents' house.

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-I'm cooking breakfast for her first.

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-I'm making drop scones,

-which she used to bake for me.

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-They are still family favourites.

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-A dozen eggs, please.

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-When I was in university,

-I always had breakfast with Nan.

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-I'd phone and ask,

-"Can I come over for breakfast?"

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-I usually asked for a fried

-egg sandwich and strong tea.

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-That sorted me out for the morning.

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-I'm looking forward to seeing her

-and cooking a special breakfast.

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-Nan was born and raised

-in Splott in Cardiff.

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-She's lived in the same house

-for over 60 years.

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-Dad was born in this house.

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-I love going to see her.

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-I have happy childhood memories.

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-My brother and I

-came here after school...

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-..when Mam and Dad were working.

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-The house hasn't changed at all.

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-Hiya, Becs.

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-Hiya, Becs.

-

-You alright?

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-Nice day.

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-Nice day.

-

-I know, it's lovely.

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-Lovely to see you again.

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-NAN'S PANCAKES

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-To make Nan's pancakes,

-you need 8 ounces flour...

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-..a teaspoon of baking powder,

-a pinch of salt...

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-..a dessertspoon of sugar,

-two eggs, a drop of milk...

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-..and butter softened

-in the microwave.

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-Every stir is a loving thought,

-Nana, as always.

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-Nan has a griddle

-for cooking the pancakes.

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-A frying pan does the same job.

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-Flip them over

-once tiny bubbles start to form.

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-Another minute on that side

-and they're ready to eat.

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-Wrap them in a teacloth to keep

-them warm while you cook the rest.

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-I like plenty of salted butter

-and a little sugar.

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-Nan loves jam.

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-Mmm.

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-Nice, Beca.

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-Sometimes,

-the simple things are the best.

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-I have another simple recipe next.

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-These Welsh cakes

-are no ordinary Welsh cakes.

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-This is Nan's recipe.

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-She makes the best traditional

-Welsh cakes in the family.

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-I like to experiment.

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-This is a savoury one.

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-HAM AND CHEESE SCONES

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-To make 40 small cakes, you need

-225 grams self raising flour...

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-..and 100 grams cold butter,

-cut into small pieces.

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-Mix it

-so the flour covers the butter.

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-Add a pinch of sea salt

-and black pepper.

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-I'm using Gorwydd Caerphilly cheese.

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-It's a traditional Welsh recipe, so

-I wanted to use Welsh ingredients.

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-I'd better check it tastes alright.

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-Lovely.

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-Gorwydd Caerphilly cheese....

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-..is not as dry

-as a supermarket cheese.

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-There's a nice texture.

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-It crumbles in my hands.

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-It's slightly stronger.

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-Right, the meat.

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-This is quite similar to Parma,

-proscuitto or iberico ham.

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-CARMARTHEN HAM

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-When the Romans came over,

-centuries ago...

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-..they came to Carmarthen

-and tasted this amazing bacon.

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-They took the recipe back to Italy.

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-And now,

-they say they created Parma ham.

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-But I know Carmarthen ham

-is the original.

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-Mam told me this story.

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-Mam is originally from Carmarthen.

-I'm not sure if it's true.

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-It's a nice story!

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-If you can't get Carmarthen ham...

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-..Parma or proscuitto ham will do.

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-Mix with the flour and butter.

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-A little olive oil.

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-A teaspoon of olive oil binds

-the ingredients and adds flavour.

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-Mix an egg and a little milk.

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-Add to the bowl

-and mix with a knife.

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-I go in with my hands.

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-I bring it together.

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-It might look dry, but don't

-be tempted to add more liquid.

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-If it's too sticky

-it's impossible to roll out.

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-You're ready to roll it out

-once the mixture has come together.

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-Put a little flour on the table.

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-Roll the dough

-to a thickness of 1cm.

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-Cut to any size you want.

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-A large one, topped with egg,

-is nice for breakfast or lunch.

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-The cakes are traditionally

-cooked on a griddle.

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-This was a wedding present.

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-A frying pan will do the same job.

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-Cook until a golden crust forms

-on each side.

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-I love these with chutney.

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-It's lush.

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-Here's a delicious recipe

-if you prefer sweet Welsh cakes.

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-Rather than ham and cheese...

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-..use sweet lemon zest,

-dried blueberries...

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-..white chocolate...

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-..and a spoonful of golden syrup.

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-Use the same method

-as the ham and cheese cakes...

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-..but finish with a shower of sugar.

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-For this recipe and much more,

-go to the website.

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-Later, the world's best Yorkshire

-Puddings - with Dad's help.

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-And I bake one

-of the family's favourite cakes.

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-Lemon and mascarpone sponge.

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-Subtitles

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-Oh-oh, Dylan is coming.

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-It's Nan's 89th birthday.

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-The family are cooking

-a special lunch for her. Fabo!

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-Mam is an expert

-when it comes to Sunday roasts.

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-A pinch more salt.

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-She makes the best gravy.

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-Dad always makes the Yorkshire puds.

-They're amazing.

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-Oops.

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-You use a fork.

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-You use a fork.

-

-Yes.

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-And four eggs.

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-And four eggs.

-

-OK.

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-Do you want to do the flour?

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-Do you want to do the flour?

-

-OK.

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-You taught me to do these.

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-We'd get up early

-and never used scales.

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-Just by eye.

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-A pinch of salt.

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-Did Nan teach you to do these?

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-Yes.

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-It's probably one of

-the first things she taught you.

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-Probably, every Sunday.

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-All you need for Yorkshire puds

-is flour, eggs, milk and salt.

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-Mix well with a fork. It doesn't

-matter if there's not enough milk.

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-Just use water.

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-Make sure there are no lumps.

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-It looks smooth to me.

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-While the mixture stands,

-fill your tins with oil.

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-Do you always use oil?

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-Every time.

-Nan uses lard or dripping.

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-Nan used the dripping from the pan.

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-Shall I open the oven?

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-Shall I open the oven?

-

-Please.

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-Preheat the oil before pouring

-the batter or the puds won't rise.

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-After 15 minutes in a hot oven, the

-puds will be perfect. Oh, amazing!

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-Excellent, granddad.

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-Lovely.

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-Happy, Dad?

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-Happy, Dad?

-

-They look really good.

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-The whole family loves

-Mam's Sunday lunch.

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-Well done, Dad.

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-Another family tradition

-is a very special lemon cake.

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-That's the pudding.

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-The contrast between the sharp lemon

-curd and rich mascarpone cream...

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-..is lush.

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-The three layered cake

-will feed the whole family...

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-..with a little leftover

-for tomorrow's tea break.

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-LEMON CAKE

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-The sponge

-has to be light and delicious.

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-Make sure you grease the tins well

-to prevent the sponge from sticking.

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-Nan taught me how to make cakes.

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-She made lemon cakes for me

-when I was in university.

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-I've tweaked

-the recipe over the years.

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-This is the recipe

-I used for our wedding cake.

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-The first ingredient is margarine.

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-For a chocolate or fruit cake...

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-..I use butter, because it's richer.

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-Next, sugar.

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-Mix these together.

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-I'm using margarine...

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-..to ensure the sponge is light.

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-I'm looking for a lighter colour...

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-..and for it to be fluffy.

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-It doesn't take long.

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-Crack five eggs into a bowl.

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-Put 250 grams self-raising flour

-in another bowl.

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-Gradually add these, alternately...

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-..until they're well mixed.

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-That's it.

-I don't want to overwork it.

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-If you overwork the flour,

-the cakes could be heavy.

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-Because you've made the effort...

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-..to ensure the sugar

-and butter will be light...

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-..it would be a shame to spoil it

-by beating it too much.

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-Add finely chopped almonds

-and two lemons.

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-First add the lemon zest,

-and then the juice.

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-Juice the lemon.

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-That's ready.

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-Divide the mixture between three

-eight inch tins.

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-Bake for 30 to 40 minutes.

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-In the meantime,

-I'll do the lemon syrup.

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-LEMON SYRUP

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-Quite simply,

-it's 75ml lemon juice...

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-..and 75 grams caster sugar.

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-Boil until they make a syrup.

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-Five minutes should be plenty.

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-MASCARPONE CREAM

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-Mascarpone cream

-is a delicious cake filling.

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-Add a little icing sugar

-to 100 grams mascarpone.

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-Pour in 200ml double cream

-and mix well.

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-Once the sponge

-is out of the oven and cold...

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-..you're ready to assemble the cake.

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-Drizzle a little syrup to infuse the

-sponge with the sweet lemon flavour.

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-Next, a layer of the mascarpone

-cream. Don't skimp on this.

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-Next, lemon curd.

-You can buy it in shops.

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-I always make my own.

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-It only takes a few minutes.

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-LEMON CURD

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-Melt butter

-over a saucepan of boiling water.

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-Add sugar, zest,

-lemon juice and eggs.

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-Whisk until it thickens.

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-Don't overcook it

-or the eggs will scramble.

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-I always make more than I need.

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-It'll keep in the fridge for a week.

-It's lush on toast for breakfast.

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-I've no tips

-for assembling the cake.

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-Just be generous

-with all the ingredients.

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-If the cream and lemon curd

-oozes out, even better.

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-Maybe this isn't

-the prettiest of cakes...

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-..but believe me, it's divine.

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-The recipe for this cake...

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-..and all the recipes

-featured so far on the series...

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-..are on the website.

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-# Happy birthday to you

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-# Happy birthday to you

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-# Happy birthday to Nan

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-# Happy birthday to you #

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-Oh, thank you!

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-CHEERS

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-Next week,

-I spoil the Military Wives Choir...

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-..with gluten and dairy free

-flapjacks.

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-Believe me, they're delicious.

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-I'll also visit some of London's

-best cake shops for inspiration.

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-It's official.

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-Eclairs are fashionable once again.

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-S4C Subtitles by Gwead

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