Pennod 2 Becws

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-I'm Beca. I love baking.

-Baking has been in my blood

-since I was a child.

-Over the years,

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

-..from some great bakers,

-in my opinion - my family.

-Mam, Auntie Heulwen,

-Mamgu and Nan...

-..taught me the craft.

-I'll recreate some favourite

-recipes and add my own stamp.

-No fuss, no frills.

-Well, maybe a few. Just baking.

-I'm back in Cardiff,

-where I grew up.

-Many of my family still live here.

-This is Caroline Street.

-It's well-known to Cardiffians.

-It's where we come to buy chips

-after a night on the tiles.

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

-..after going to

-the pubs on St Mary Street.

-I always wanted chips

-after a girls' night out.

-It brings back happy memories,

-of leaving school and university.

-It's brought a smile to my face!

-I've been coming

-to Caroline Street for years.

-Dad did some research to find out

-when the Murphys came from Ireland.

-We think that

-around 200 years ago...

-..Patrick, the first Murphy,

-came over from Cork.

-We believe he came to work

-on the Docks development.

-The first Murphy family home...

-..was in Caroline Street.

-I'm quite proud of that!

-Mam mentioned that Dad's aunt,

-Auntie Doreen, my great aunt...

-..owned a fishmongers down here.

-It's surprising how many of

-my family were involved with food.

-I'm proud to keep

-the tradition going.

-It's Nan's birthday today,

-and I have a party to prepare.

-I have fond childhood memories

-of cooking with Nan...

-..anything from pancakes

-to Welsh cakes.

-I'll help Mam and Dad

-cook a traditional Sunday roast.

-I'm doing the birthday cake.

-Lemon and mascarpone cream cake

-is Nan's favourite.

-But first, I need to go to

-Riverside Market to buy ingredients.

-I love markets. There's one near

-our home in Hampshire.

-The produce is lovely and fresh.

-I go there

-to talk to the characters.

-It's great to see

-a market in Riverside.

-It brings

-a continental atmosphere to Cardiff.

-Nan will be 89.

-We're having a big family meal

-in my parents' house.

-I'm cooking breakfast for her first.

-I'm making drop scones,

-which she used to bake for me.

-They are still family favourites.

-A dozen eggs, please.

-When I was in university,

-I always had breakfast with Nan.

-I'd phone and ask,

-"Can I come over for breakfast?"

-I usually asked for a fried

-egg sandwich and strong tea.

-That sorted me out for the morning.

-I'm looking forward to seeing her

-and cooking a special breakfast.

-Nan was born and raised

-in Splott in Cardiff.

-She's lived in the same house

-for over 60 years.

-Dad was born in this house.

-I love going to see her.

-I have happy childhood memories.

-My brother and I

-came here after school...

-..when Mam and Dad were working.

-The house hasn't changed at all.

-Hiya, Becs.

-Hiya, Becs.

-

-You alright?

-Nice day.

-Nice day.

-

-I know, it's lovely.

-Lovely to see you again.

-NAN'S PANCAKES

-To make Nan's pancakes,

-you need 8 ounces flour...

-..a teaspoon of baking powder,

-a pinch of salt...

-..a dessertspoon of sugar,

-two eggs, a drop of milk...

-..and butter softened

-in the microwave.

-Every stir is a loving thought,

-Nana, as always.

-Nan has a griddle

-for cooking the pancakes.

-A frying pan does the same job.

-Flip them over

-once tiny bubbles start to form.

-Another minute on that side

-and they're ready to eat.

-Wrap them in a teacloth to keep

-them warm while you cook the rest.

-I like plenty of salted butter

-and a little sugar.

-Nan loves jam.

-Mmm.

-Nice, Beca.

-Sometimes,

-the simple things are the best.

-I have another simple recipe next.

-These Welsh cakes

-are no ordinary Welsh cakes.

-This is Nan's recipe.

-She makes the best traditional

-Welsh cakes in the family.

-I like to experiment.

-This is a savoury one.

-HAM AND CHEESE SCONES

-To make 40 small cakes, you need

-225 grams self raising flour...

-..and 100 grams cold butter,

-cut into small pieces.

-Mix it

-so the flour covers the butter.

-Add a pinch of sea salt

-and black pepper.

-I'm using Gorwydd Caerphilly cheese.

-It's a traditional Welsh recipe, so

-I wanted to use Welsh ingredients.

-I'd better check it tastes alright.

-Lovely.

-Gorwydd Caerphilly cheese....

-..is not as dry

-as a supermarket cheese.

-There's a nice texture.

-It crumbles in my hands.

-It's slightly stronger.

-Right, the meat.

-This is quite similar to Parma,

-proscuitto or iberico ham.

-CARMARTHEN HAM

-When the Romans came over,

-centuries ago...

-..they came to Carmarthen

-and tasted this amazing bacon.

-They took the recipe back to Italy.

-And now,

-they say they created Parma ham.

-But I know Carmarthen ham

-is the original.

-Mam told me this story.

-Mam is originally from Carmarthen.

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

-It's a nice story!

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

-..Parma or proscuitto ham will do.

-Mix with the flour and butter.

-A little olive oil.

-A teaspoon of olive oil binds

-the ingredients and adds flavour.

-Mix an egg and a little milk.

-Add to the bowl

-and mix with a knife.

-I go in with my hands.

-I bring it together.

-It might look dry, but don't

-be tempted to add more liquid.

-If it's too sticky

-it's impossible to roll out.

-You're ready to roll it out

-once the mixture has come together.

-Put a little flour on the table.

-Roll the dough

-to a thickness of 1cm.

-Cut to any size you want.

-A large one, topped with egg,

-is nice for breakfast or lunch.

-The cakes are traditionally

-cooked on a griddle.

-This was a wedding present.

-A frying pan will do the same job.

-Cook until a golden crust forms

-on each side.

-I love these with chutney.

-It's lush.

-Here's a delicious recipe

-if you prefer sweet Welsh cakes.

-Rather than ham and cheese...

-..use sweet lemon zest,

-dried blueberries...

-..white chocolate...

-..and a spoonful of golden syrup.

-Use the same method

-as the ham and cheese cakes...

-..but finish with a shower of sugar.

-For this recipe and much more,

-go to the website.

-Later, the world's best Yorkshire

-Puddings - with Dad's help.

-And I bake one

-of the family's favourite cakes.

-Lemon and mascarpone sponge.

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-Oh-oh, Dylan is coming.

-It's Nan's 89th birthday.

-The family are cooking

-a special lunch for her. Fabo!

-Mam is an expert

-when it comes to Sunday roasts.

-A pinch more salt.

-She makes the best gravy.

-Dad always makes the Yorkshire puds.

-They're amazing.

-Oops.

-You use a fork.

-You use a fork.

-

-Yes.

-And four eggs.

-And four eggs.

-

-OK.

-Do you want to do the flour?

-Do you want to do the flour?

-

-OK.

-You taught me to do these.

-We'd get up early

-and never used scales.

-Just by eye.

-A pinch of salt.

-Did Nan teach you to do these?

-Yes.

-It's probably one of

-the first things she taught you.

-Probably, every Sunday.

-All you need for Yorkshire puds

-is flour, eggs, milk and salt.

-Mix well with a fork. It doesn't

-matter if there's not enough milk.

-Just use water.

-Make sure there are no lumps.

-It looks smooth to me.

-While the mixture stands,

-fill your tins with oil.

-Do you always use oil?

-Every time.

-Nan uses lard or dripping.

-Nan used the dripping from the pan.

-Shall I open the oven?

-Shall I open the oven?

-

-Please.

-Preheat the oil before pouring

-the batter or the puds won't rise.

-After 15 minutes in a hot oven, the

-puds will be perfect. Oh, amazing!

-Excellent, granddad.

-Lovely.

-Happy, Dad?

-Happy, Dad?

-

-They look really good.

-The whole family loves

-Mam's Sunday lunch.

-Well done, Dad.

-Another family tradition

-is a very special lemon cake.

-That's the pudding.

-The contrast between the sharp lemon

-curd and rich mascarpone cream...

-..is lush.

-The three layered cake

-will feed the whole family...

-..with a little leftover

-for tomorrow's tea break.

-LEMON CAKE

-The sponge

-has to be light and delicious.

-Make sure you grease the tins well

-to prevent the sponge from sticking.

-Nan taught me how to make cakes.

-She made lemon cakes for me

-when I was in university.

-I've tweaked

-the recipe over the years.

-This is the recipe

-I used for our wedding cake.

-The first ingredient is margarine.

-For a chocolate or fruit cake...

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

-Next, sugar.

-Mix these together.

-I'm using margarine...

-..to ensure the sponge is light.

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

-..and for it to be fluffy.

-It doesn't take long.

-Crack five eggs into a bowl.

-Put 250 grams self-raising flour

-in another bowl.

-Gradually add these, alternately...

-..until they're well mixed.

-That's it.

-I don't want to overwork it.

-If you overwork the flour,

-the cakes could be heavy.

-Because you've made the effort...

-..to ensure the sugar

-and butter will be light...

-..it would be a shame to spoil it

-by beating it too much.

-Add finely chopped almonds

-and two lemons.

-First add the lemon zest,

-and then the juice.

-Juice the lemon.

-That's ready.

-Divide the mixture between three

-eight inch tins.

-Bake for 30 to 40 minutes.

-In the meantime,

-I'll do the lemon syrup.

-LEMON SYRUP

-Quite simply,

-it's 75ml lemon juice...

-..and 75 grams caster sugar.

-Boil until they make a syrup.

-Five minutes should be plenty.

-MASCARPONE CREAM

-Mascarpone cream

-is a delicious cake filling.

-Add a little icing sugar

-to 100 grams mascarpone.

-Pour in 200ml double cream

-and mix well.

-Once the sponge

-is out of the oven and cold...

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

-Drizzle a little syrup to infuse the

-sponge with the sweet lemon flavour.

-Next, a layer of the mascarpone

-cream. Don't skimp on this.

-Next, lemon curd.

-You can buy it in shops.

-I always make my own.

-It only takes a few minutes.

-LEMON CURD

-Melt butter

-over a saucepan of boiling water.

-Add sugar, zest,

-lemon juice and eggs.

-Whisk until it thickens.

-Don't overcook it

-or the eggs will scramble.

-I always make more than I need.

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

-It's lush on toast for breakfast.

-I've no tips

-for assembling the cake.

-Just be generous

-with all the ingredients.

-If the cream and lemon curd

-oozes out, even better.

-Maybe this isn't

-the prettiest of cakes...

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

-The recipe for this cake...

-..and all the recipes

-featured so far on the series...

-..are on the website.

-# Happy birthday to you

-# Happy birthday to you

-# Happy birthday to Nan

-# Happy birthday to you #

-Oh, thank you!

-CHEERS

-Next week,

-I spoil the Military Wives Choir...

-..with gluten and dairy free

-flapjacks.

-Believe me, they're delicious.

-I'll also visit some of London's

-best cake shops for inspiration.

-It's official.

-Eclairs are fashionable once again.

-S4C Subtitles by Gwead

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