0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
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.
0:00:31 > 0:00:36- I'll recreate some favourite - recipes and add my own stamp.
0:00:37 > 0:00:39- No fuss, no frills.
0:00:39 > 0:00:42- Well, maybe a few.
0:00:42 > 0:00:43- Just baking.
0:00:51 > 0:00:54- I'm visiting - my family in Carmarthenshire.
0:00:54 > 0:00:57- I call at Terry's poultry - farm for eggs...
0:00:58 > 0:01:01- ..to make the best - custard tarts ever.
0:01:01 > 0:01:04- I'll make him a spot of lunch.
0:01:05 > 0:01:09- I go back to school to see - what Doreen's pupils do...
0:01:10 > 0:01:15- ..with one of the country's oldest - and tastiest recipes, bara brith.
0:01:16 > 0:01:22- But first, I visit Auntie Heulwen - to taste some smashing dumplings.
0:01:27 > 0:01:28- Hello!
0:01:29 > 0:01:30- How are you?
0:01:30 > 0:01:31- How are you?- - Very good!
0:01:31 > 0:01:35- Auntie Heulwen ran a cafe - and restaurant in Swansea.
0:01:37 > 0:01:42- I have great memories of Mamgu's - cooking when I was a child.
0:01:42 > 0:01:45- Apple dumplings - were favourites of mine.
0:01:45 > 0:01:50- Heulwen's daughter Tina and I - remember eating them with milk.
0:01:50 > 0:01:54- Auntie Heulwen is - the queen of the dumplings now.
0:01:54 > 0:01:57- She's going to give us a lesson.
0:01:57 > 0:02:00- AUNTIE HEULWEN'S DUMPLINGS
0:02:01 > 0:02:05- Heulwen always uses - cooking apples for dumplings.
0:02:05 > 0:02:07- Unlike many eating apples...
0:02:07 > 0:02:11- ..they become nice - and fluffy when cooked.
0:02:12 > 0:02:15- Peel and core the apples.
0:02:16 > 0:02:21- Put them in water with a pinch - of salt so they don't turn brown.
0:02:22 > 0:02:25- Heulwen uses a simple dough - for the dumplings.
0:02:26 > 0:02:31- She mixes self-raising flour, - margarine and a drop of water.
0:02:35 > 0:02:39- After drying the apples, - it's time to hide them in the dough.
0:02:41 > 0:02:45- The apples are sour, - so a lot of brown sugar is needed.
0:02:46 > 0:02:48- Fill them to the top with sugar.
0:02:49 > 0:02:53- Moisten the tops - and sprinkle sugar over them.
0:02:54 > 0:02:59- After cooking for 45 minutes at - 180 degrees, they're ready to eat.
0:03:01 > 0:03:03- So nice.
0:03:03 > 0:03:04- Are they alright?
0:03:04 > 0:03:05- Are they alright?- - Yes.
0:03:05 > 0:03:07- You'll be quiet for a while!
0:03:09 > 0:03:11- I prefer cream with mine.
0:03:13 > 0:03:16- I love playing round - with old family recipes.
0:03:17 > 0:03:22- Auntie Heulwen's superb dumplings - inspired me to make this recipe.
0:03:22 > 0:03:26- Fig dumplings - with yoghurt and honey.
0:03:26 > 0:03:30- FIG DUMPLINGS
0:03:30 > 0:03:32- I love figs.
0:03:32 > 0:03:35- This is a very tasty - way to eat them.
0:03:36 > 0:03:38- First, the dough.
0:03:38 > 0:03:40- Combine 400 grams flour...
0:03:41 > 0:03:44- ..ground almonds...
0:03:44 > 0:03:47- ..icing sugar and orange zest.
0:03:48 > 0:03:51- Put juice in the dough if you like.
0:03:51 > 0:03:54- Most of the taste - comes from the zest.
0:03:54 > 0:03:59- If you only use juice, most - of the taste is lost while cooking.
0:04:00 > 0:04:02- Mix them together.
0:04:04 > 0:04:06- Now I add butter.
0:04:07 > 0:04:09- I cut the butter in small pieces...
0:04:10 > 0:04:15- ..because it mixes with - the other ingredients more quickly.
0:04:15 > 0:04:20- Don't handle the dough - too much or it gets hard.
0:04:21 > 0:04:24- Half a teaspoon of salt.
0:04:28 > 0:04:30- Next, two eggs.
0:04:31 > 0:04:35- A little cold water. - I add about four dessert spoonfuls.
0:04:47 > 0:04:48- It's ready.
0:04:49 > 0:04:54- When I visited Auntie Heulwen to see - how she made apple dumplings...
0:04:55 > 0:04:58- ..her dough was much simpler.
0:04:58 > 0:05:03- Auntie Heulwen only used flour, - margarine and water.
0:05:03 > 0:05:08- For the fig dumplings, I want - a slightly more luxurious dough.
0:05:09 > 0:05:13- I've added sugar and eggs - to the mixture.
0:05:17 > 0:05:19- I've used orange zest too...
0:05:20 > 0:05:25- ..because orange juice and honey - will be added to the figs.
0:05:27 > 0:05:30- It's much too sticky to use now.
0:05:32 > 0:05:36- I'll wrap it in clingfilm - and put it in the fridge...
0:05:36 > 0:05:37- ..for at least an hour.
0:05:41 > 0:05:44- While the dough chills, - grease a dish.
0:05:45 > 0:05:47- Now I prepare the figs.
0:05:47 > 0:05:50- I make a hole in the figs.
0:05:51 > 0:05:55- Orange and honey syrup - will be added to them.
0:05:56 > 0:06:00- Like orange, - honey is really nice with figs.
0:06:02 > 0:06:03- That's it.
0:06:05 > 0:06:07- I don't use a rolling pin for this.
0:06:09 > 0:06:13- I'll knead it a little, - so it's easier to handle...
0:06:14 > 0:06:16- ..and wrap round the figs.
0:06:18 > 0:06:21- You want about - the same size as the fig.
0:06:23 > 0:06:25- Tear off a small ball.
0:06:26 > 0:06:28- Press it out flat.
0:06:31 > 0:06:33- The fig goes in the middle.
0:06:36 > 0:06:38- Work the dough up the sides.
0:06:41 > 0:06:42- Then put it in the dish.
0:06:43 > 0:06:46- Now it's time - to make the orange syrup.
0:06:48 > 0:06:53- Squeeze orange juice in a saucepan. - Add a good spoonful of honey.
0:06:56 > 0:06:59- Boil for a few minutes - until it thickens.
0:07:02 > 0:07:06- Add a good spoonful - of syrup to each dumpling.
0:07:06 > 0:07:11- Brush the dough with egg, - then cook for 30 minutes...
0:07:11 > 0:07:14- ..or until they're - a nice golden colour.
0:07:19 > 0:07:22- They're nicest hot from the oven.
0:07:23 > 0:07:25- I eat them with yoghurt...
0:07:27 > 0:07:29- ..a little honey...
0:07:31 > 0:07:34- ..and sprinkled - with toasted almonds.
0:07:47 > 0:07:49- CHICKENS CLUCK
0:07:50 > 0:07:54- Without these ladies, - my life would be a lot more boring.
0:07:56 > 0:07:59- I use many hundreds of eggs a year.
0:08:00 > 0:08:04- A nice egg can make the difference - between a good and a great cake.
0:08:06 > 0:08:07- Alright?
0:08:07 > 0:08:08- Alright?- - Fine. And you?
0:08:08 > 0:08:11- Very good, thanks.
0:08:11 > 0:08:16- Wales's best eggs come from my - cousin Terry's farm, in my opinion!
0:08:16 > 0:08:18- These are still warm.
0:08:18 > 0:08:20- I only use free-range eggs.
0:08:21 > 0:08:26- The chickens scratch outdoors - as much as they like.
0:08:27 > 0:08:33- Later, I'll bake egg tarts, using - these marvellous fresh eggs.
0:08:33 > 0:08:35- You must try these.
0:08:35 > 0:08:38- But first, I'll make Terry - a spot of lunch.
0:08:38 > 0:08:41- BAKED EGGS
0:08:41 > 0:08:43- I'll make lunch, if it's OK.
0:08:44 > 0:08:46- He's usually a beans on toast man.
0:08:46 > 0:08:50- But this simple lunch - is quick and tasty.
0:08:50 > 0:08:54- Baked eggs with pancetta, - mushrooms and tomatoes.
0:08:55 > 0:08:58- Line a dish with pancetta.
0:08:58 > 0:09:00- Cook for five minutes.
0:09:01 > 0:09:06- In the meantime, fry an onion - and add mushrooms and tomatoes.
0:09:07 > 0:09:10- I'll put some - of the tomatoes on this side.
0:09:13 > 0:09:17- Put them on the pancetta. - Break three eggs on top.
0:09:18 > 0:09:19- One more?
0:09:19 > 0:09:20- One more?- - Lovely.
0:09:21 > 0:09:25- Five more minutes in the oven - and it's ready to eat.
0:09:26 > 0:09:29- Stick some bread in it...
0:09:29 > 0:09:30- ..and enjoy!
0:09:35 > 0:09:36- Mm.
0:09:39 > 0:09:40- It's good.
0:09:40 > 0:09:41- It's good.- - Not bad.
0:09:43 > 0:09:44- Spot on.
0:09:44 > 0:09:45- Good. I'm glad.
0:09:47 > 0:09:51- For all today's recipes, - go to our website.
0:09:55 > 0:10:00- Later, I go back to school to taste - bara brith recipes and make my own.
0:10:01 > 0:10:04- And also, the best - egg tarts in the world.
0:10:04 > 0:10:04- .
0:10:15 > 0:10:15- Subtitles
0:10:15 > 0:10:17- Subtitles- - Subtitles
0:10:23 > 0:10:24- I love custard.
0:10:25 > 0:10:28- These Portuguese tarts - are family favourites.
0:10:29 > 0:10:31- Dad once ate five in one go!
0:10:33 > 0:10:35- The eggs are the stars - in this recipe.
0:10:35 > 0:10:40- But the lovely, buttery dough - is just as important.
0:10:40 > 0:10:42- CUSTARD TARTS
0:10:44 > 0:10:48- First, put 400 grams flour - in a food processor.
0:10:49 > 0:10:54- I add some of the butter now. - I'll add more later.
0:11:00 > 0:11:03- If you take the trouble - to make this dough...
0:11:03 > 0:11:07- ..make double the amount - and freeze it.
0:11:07 > 0:11:10- Then you'll always - have some in the freezer.
0:11:12 > 0:11:14- Now, a little salt.
0:11:17 > 0:11:22- You can use this dough - for sweet or savoury dishes.
0:11:24 > 0:11:27- Lastly, water - with a drop of lemon juice.
0:11:35 > 0:11:37- After mixing it well...
0:11:37 > 0:11:41- ..chill the dough for at least - an hour before rolling it out.
0:11:51 > 0:11:56- Just before taking the dough out, - make a thin layer of butter.
0:12:01 > 0:12:04- This is the therapeutic part - of the recipe.
0:12:08 > 0:12:13- Bash it for a minute, then roll out - to a thickness of one centimetre.
0:12:17 > 0:12:20- Roll the dough - to the same thickness.
0:12:20 > 0:12:24- Wrap the butter in the dough, - then roll it again.
0:12:24 > 0:12:27- Chill in the fridge - for another hour at least.
0:12:28 > 0:12:30- While it chills, make the filling.
0:12:31 > 0:12:33- EGG CUSTARD
0:12:35 > 0:12:39- Heat milk with cinnamon - and a vanilla pod cut in half...
0:12:39 > 0:12:41- ..until almost boiling.
0:12:41 > 0:12:45- The vanilla gives - the filling a velvety taste.
0:12:45 > 0:12:48- The cinnamon adds - warmth and spiciness.
0:12:49 > 0:12:50- While it heats...
0:12:51 > 0:12:56- ..mix three egg yolks, caster sugar - and a little flour in a bowl...
0:12:56 > 0:12:59- ..until it's a pale yellow colour.
0:13:01 > 0:13:06- Add the warm milk, leaving - the cinnamon and vanilla behind.
0:13:06 > 0:13:08- Mix well.
0:13:09 > 0:13:12- Return to the saucepan - at a low heat.
0:13:14 > 0:13:17- Stir until it thickens.
0:13:18 > 0:13:20- Cool in a bowl.
0:13:20 > 0:13:22- Now it's ready to use.
0:13:35 > 0:13:37- Roll out the dough.
0:13:37 > 0:13:40- Then roll it up - into a long sausage shape.
0:13:49 > 0:13:51- Cut in small slices.
0:13:52 > 0:13:56- Then roll again - before putting in the baking tin.
0:14:00 > 0:14:03- I use a piping bag - to fill the tarts.
0:14:04 > 0:14:06- Use a spoon if you prefer.
0:14:08 > 0:14:10- Don't overfill.
0:14:11 > 0:14:14- The mixture expands a little - when it cooks.
0:14:17 > 0:14:21- Grate nutmeg on top - to add a touch of spice.
0:14:26 > 0:14:29- Cook for 20 minutes at 180 degrees.
0:14:29 > 0:14:31- Then they're ready.
0:14:45 > 0:14:47- Leave them to cool completely...
0:14:48 > 0:14:50- ..then eat!
0:14:53 > 0:14:55- That's lush.
0:15:00 > 0:15:04- I fell in love with cooking - at a very young age.
0:15:04 > 0:15:07- I haven't looked back.
0:15:07 > 0:15:12- It's very important to teach cooking - skills to the next generation.
0:15:12 > 0:15:18- That's just what my cousin does at - Ysgol Bro Dinefwr, near Llandeilo.
0:15:20 > 0:15:24- Doreen loves teaching - young people new skills.
0:15:24 > 0:15:30- Today, they experiment with one of - our oldest and best-known recipes...
0:15:30 > 0:15:31- ..bara brith.
0:15:32 > 0:15:34- I'm going there to taste them!
0:15:35 > 0:15:39- I'm looking forward - to tasting the pupils' recipes...
0:15:40 > 0:15:43- ..and have a slice - of your bara brith.
0:15:43 > 0:15:44- Sure?
0:15:45 > 0:15:49- Definitely! Mam and Dad - always have some in the freezer.
0:15:49 > 0:15:51- It's nice to sample yours.
0:15:51 > 0:15:52- May I have a slice, please?
0:15:52 > 0:15:53- May I have a slice, please?- - Certainly.
0:15:53 > 0:15:55- I made this for you yesterday.
0:15:55 > 0:15:56- Thank you.
0:15:57 > 0:15:57- I'll cut it.
0:15:57 > 0:15:59- I'll cut it.- - In the middle.
0:16:01 > 0:16:01- It's cooked.
0:16:01 > 0:16:02- It's cooked.- - Lovely.
0:16:03 > 0:16:05- The colour is lighter than mine.
0:16:05 > 0:16:07- It depends on the sugar.
0:16:08 > 0:16:12- You can use soft, light sugar - or dark brown sugar.
0:16:13 > 0:16:14- It makes a difference.
0:16:14 > 0:16:16- Is it Mam's recipe?
0:16:16 > 0:16:18- Yes, and Mamgu's.
0:16:19 > 0:16:22- So it goes back many years.
0:16:23 > 0:16:25- Taste that.
0:16:25 > 0:16:27- I know it'll be good.
0:16:29 > 0:16:30- Mm.
0:16:30 > 0:16:33- Does it taste as good as usual?
0:16:33 > 0:16:34- Oh, yes, as always.
0:16:35 > 0:16:37- I reminds me of when I was young.
0:16:38 > 0:16:44- The pupils' task is to devise - a new recipe using bara brith.
0:16:45 > 0:16:46- They've worked hard.
0:16:47 > 0:16:49- Everything looks marvellous.
0:16:50 > 0:16:51- Ice cream.
0:16:51 > 0:16:53- Really nice.
0:16:53 > 0:16:55- Bara brith creme brule.
0:16:56 > 0:17:01- I've got a lot to sample. - Thank goodness I'm eating for two!
0:17:01 > 0:17:04- Gwenllian, - they look very interesting.
0:17:04 > 0:17:07- You made cupcakes - using a bara brith recipe.
0:17:08 > 0:17:09- Yes, the usual recipe.
0:17:10 > 0:17:11- Is it a family recipe?
0:17:11 > 0:17:12- Is it a family recipe?- - Yes.
0:17:12 > 0:17:14- What is different about them?
0:17:15 > 0:17:18- The fruits were soaked - in tea overnight.
0:17:19 > 0:17:22- And there's mixed spice in them.
0:17:22 > 0:17:23- I like mixed spice.
0:17:23 > 0:17:25- What is the icing?
0:17:25 > 0:17:28- It's just orange juice - and icing sugar.
0:17:29 > 0:17:31- Orange juice? Nice.
0:17:31 > 0:17:32- Have you made these before?
0:17:32 > 0:17:33- Have you made these before?- - No.
0:17:33 > 0:17:34- I'm a guinea pig.
0:17:35 > 0:17:36- Yes!
0:17:37 > 0:17:40- Orange juice in the icing - adds flavour.
0:17:44 > 0:17:46- It's lovely.
0:17:46 > 0:17:47- Really nice.
0:17:47 > 0:17:49- You must make these again!
0:17:55 > 0:18:01- It's like bread and butter pudding. - Instead of bread, I used bara brith.
0:18:03 > 0:18:04- It smells amazing.
0:18:08 > 0:18:09- Mm.
0:18:10 > 0:18:12- It's lovely.
0:18:13 > 0:18:18- I've been looking forward - to tasting this ice cream, Caryl.
0:18:18 > 0:18:19- It looks really good.
0:18:19 > 0:18:21- Tell me how you made it.
0:18:22 > 0:18:24- I put custard in it.
0:18:24 > 0:18:25- Right.
0:18:25 > 0:18:30- Miss found a recipe. I thought - it'd be nice to make at home.
0:18:30 > 0:18:31- Good.
0:18:31 > 0:18:33- So you made proper custard.
0:18:34 > 0:18:36- Did you use an ice cream maker?
0:18:36 > 0:18:38- Yes. I put it in the freezer.
0:18:38 > 0:18:41- I stirred it every half hour.
0:18:41 > 0:18:44- After two hours, - I put the bara brith in it.
0:18:48 > 0:18:49- That's excellent.
0:18:50 > 0:18:52- Well done.
0:18:53 > 0:18:54- Mm.
0:18:55 > 0:18:56- Really nice!
0:18:57 > 0:19:01- All the pupils' recipes - were amazing.
0:19:01 > 0:19:04- Now, I have one for you to try.
0:19:04 > 0:19:08- If you have some bara brith - hiding in a cake tin...
0:19:08 > 0:19:10- ..this is worth a try.
0:19:10 > 0:19:13- BANOFFEE BARA BRITH
0:19:13 > 0:19:15- It's a very easy recipe.
0:19:16 > 0:19:20- All you need is bara brith, - cream, banana...
0:19:20 > 0:19:22- ..and caramel which you can buy.
0:19:24 > 0:19:29- If you want a quick recipe when - friends call, this is perfect.
0:19:30 > 0:19:32- I cut three slices of bara brith.
0:19:35 > 0:19:37- I use a square to make the shape.
0:19:39 > 0:19:42- I'm sure someone - will eat the offcuts.
0:19:43 > 0:19:48- It's a nice recipe - to use leftover bara brith.
0:19:50 > 0:19:55- The caramel and bananas - help prolong its shelf life.
0:19:57 > 0:20:01- The square cutter keeps it tidy - when I add the caramel.
0:20:11 > 0:20:13- The caramel is very sweet.
0:20:14 > 0:20:16- You only need a little.
0:20:21 > 0:20:23- I put caramel on each one.
0:20:24 > 0:20:28- I'll chill it in the fridge - for twenty minutes...
0:20:29 > 0:20:33- ..so it sets a little - before I add the bananas.
0:20:37 > 0:20:41- This is nice in the afternoon - with a nice cup of coffee...
0:20:41 > 0:20:43- ..if friends drop by.
0:20:45 > 0:20:47- Just something sweet.
0:20:51 > 0:20:54- I put them on the plate, - ready to serve.
0:20:57 > 0:21:02- After adding caramel to the bara - brith, chill for half an hour.
0:21:03 > 0:21:05- It helps the caramel set.
0:21:14 > 0:21:17- Cut a banana in nice slices.
0:21:17 > 0:21:20- Place on the caramel.
0:21:21 > 0:21:24- Whip cream and a little icing sugar.
0:21:27 > 0:21:29- Pipe on the banana.
0:21:36 > 0:21:41- I like to grate a little chocolate - on top as a finishing touch.
0:21:41 > 0:21:42- Enjoy!
0:21:54 > 0:21:56- It is sweet.
0:21:56 > 0:21:59- It's nice to have a treat sometimes.
0:22:02 > 0:22:06- Today's recipes and much more - are on the website.
0:22:07 > 0:22:09- Have a look.
0:22:12 > 0:22:14- Cheers!
0:22:14 > 0:22:19- Next week, my best friends - throw a baby shower for me.
0:22:20 > 0:22:22- It's an excuse - to make fancy nibbles.
0:22:23 > 0:22:25- As well as a savoury buffet...
0:22:25 > 0:22:29- ..I'll bake shortbread - with Jaffa jelly and chocolate.
0:22:30 > 0:22:34- And my favourite sweet things - in the world, macarons.
0:23:01 > 0:23:03- S4C Subtitles by Gwead
0:23:04 > 0:23:04- .