Pennod 4 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 visiting

-my family in Carmarthenshire.

-I call at Terry's poultry

-farm for eggs...

-..to make the best

-custard tarts ever.

-I'll make him a spot of lunch.

-I go back to school to see

-what Doreen's pupils do...

-..with one of the country's oldest

-and tastiest recipes, bara brith.

-But first, I visit Auntie Heulwen

-to taste some smashing dumplings.

-Hello!

-How are you?

-How are you?

-

-Very good!

-Auntie Heulwen ran a cafe

-and restaurant in Swansea.

-I have great memories of Mamgu's

-cooking when I was a child.

-Apple dumplings

-were favourites of mine.

-Heulwen's daughter Tina and I

-remember eating them with milk.

-Auntie Heulwen is

-the queen of the dumplings now.

-She's going to give us a lesson.

-AUNTIE HEULWEN'S DUMPLINGS

-Heulwen always uses

-cooking apples for dumplings.

-Unlike many eating apples...

-..they become nice

-and fluffy when cooked.

-Peel and core the apples.

-Put them in water with a pinch

-of salt so they don't turn brown.

-Heulwen uses a simple dough

-for the dumplings.

-She mixes self-raising flour,

-margarine and a drop of water.

-After drying the apples,

-it's time to hide them in the dough.

-The apples are sour,

-so a lot of brown sugar is needed.

-Fill them to the top with sugar.

-Moisten the tops

-and sprinkle sugar over them.

-After cooking for 45 minutes at

-180 degrees, they're ready to eat.

-So nice.

-Are they alright?

-Are they alright?

-

-Yes.

-You'll be quiet for a while!

-I prefer cream with mine.

-I love playing round

-with old family recipes.

-Auntie Heulwen's superb dumplings

-inspired me to make this recipe.

-Fig dumplings

-with yoghurt and honey.

-FIG DUMPLINGS

-I love figs.

-This is a very tasty

-way to eat them.

-First, the dough.

-Combine 400 grams flour...

-..ground almonds...

-..icing sugar and orange zest.

-Put juice in the dough if you like.

-Most of the taste

-comes from the zest.

-If you only use juice, most

-of the taste is lost while cooking.

-Mix them together.

-Now I add butter.

-I cut the butter in small pieces...

-..because it mixes with

-the other ingredients more quickly.

-Don't handle the dough

-too much or it gets hard.

-Half a teaspoon of salt.

-Next, two eggs.

-A little cold water.

-I add about four dessert spoonfuls.

-It's ready.

-When I visited Auntie Heulwen to see

-how she made apple dumplings...

-..her dough was much simpler.

-Auntie Heulwen only used flour,

-margarine and water.

-For the fig dumplings, I want

-a slightly more luxurious dough.

-I've added sugar and eggs

-to the mixture.

-I've used orange zest too...

-..because orange juice and honey

-will be added to the figs.

-It's much too sticky to use now.

-I'll wrap it in clingfilm

-and put it in the fridge...

-..for at least an hour.

-While the dough chills,

-grease a dish.

-Now I prepare the figs.

-I make a hole in the figs.

-Orange and honey syrup

-will be added to them.

-Like orange,

-honey is really nice with figs.

-That's it.

-I don't use a rolling pin for this.

-I'll knead it a little,

-so it's easier to handle...

-..and wrap round the figs.

-You want about

-the same size as the fig.

-Tear off a small ball.

-Press it out flat.

-The fig goes in the middle.

-Work the dough up the sides.

-Then put it in the dish.

-Now it's time

-to make the orange syrup.

-Squeeze orange juice in a saucepan.

-Add a good spoonful of honey.

-Boil for a few minutes

-until it thickens.

-Add a good spoonful

-of syrup to each dumpling.

-Brush the dough with egg,

-then cook for 30 minutes...

-..or until they're

-a nice golden colour.

-They're nicest hot from the oven.

-I eat them with yoghurt...

-..a little honey...

-..and sprinkled

-with toasted almonds.

-CHICKENS CLUCK

-Without these ladies,

-my life would be a lot more boring.

-I use many hundreds of eggs a year.

-A nice egg can make the difference

-between a good and a great cake.

-Alright?

-Alright?

-

-Fine. And you?

-Very good, thanks.

-Wales's best eggs come from my

-cousin Terry's farm, in my opinion!

-These are still warm.

-I only use free-range eggs.

-The chickens scratch outdoors

-as much as they like.

-Later, I'll bake egg tarts, using

-these marvellous fresh eggs.

-You must try these.

-But first, I'll make Terry

-a spot of lunch.

-BAKED EGGS

-I'll make lunch, if it's OK.

-He's usually a beans on toast man.

-But this simple lunch

-is quick and tasty.

-Baked eggs with pancetta,

-mushrooms and tomatoes.

-Line a dish with pancetta.

-Cook for five minutes.

-In the meantime, fry an onion

-and add mushrooms and tomatoes.

-I'll put some

-of the tomatoes on this side.

-Put them on the pancetta.

-Break three eggs on top.

-One more?

-One more?

-

-Lovely.

-Five more minutes in the oven

-and it's ready to eat.

-Stick some bread in it...

-..and enjoy!

-Mm.

-It's good.

-It's good.

-

-Not bad.

-Spot on.

-Good. I'm glad.

-For all today's recipes,

-go to our website.

-Later, I go back to school to taste

-bara brith recipes and make my own.

-And also, the best

-egg tarts in the world.

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-I love custard.

-These Portuguese tarts

-are family favourites.

-Dad once ate five in one go!

-The eggs are the stars

-in this recipe.

-But the lovely, buttery dough

-is just as important.

-CUSTARD TARTS

-First, put 400 grams flour

-in a food processor.

-I add some of the butter now.

-I'll add more later.

-If you take the trouble

-to make this dough...

-..make double the amount

-and freeze it.

-Then you'll always

-have some in the freezer.

-Now, a little salt.

-You can use this dough

-for sweet or savoury dishes.

-Lastly, water

-with a drop of lemon juice.

-After mixing it well...

-..chill the dough for at least

-an hour before rolling it out.

-Just before taking the dough out,

-make a thin layer of butter.

-This is the therapeutic part

-of the recipe.

-Bash it for a minute, then roll out

-to a thickness of one centimetre.

-Roll the dough

-to the same thickness.

-Wrap the butter in the dough,

-then roll it again.

-Chill in the fridge

-for another hour at least.

-While it chills, make the filling.

-EGG CUSTARD

-Heat milk with cinnamon

-and a vanilla pod cut in half...

-..until almost boiling.

-The vanilla gives

-the filling a velvety taste.

-The cinnamon adds

-warmth and spiciness.

-While it heats...

-..mix three egg yolks, caster sugar

-and a little flour in a bowl...

-..until it's a pale yellow colour.

-Add the warm milk, leaving

-the cinnamon and vanilla behind.

-Mix well.

-Return to the saucepan

-at a low heat.

-Stir until it thickens.

-Cool in a bowl.

-Now it's ready to use.

-Roll out the dough.

-Then roll it up

-into a long sausage shape.

-Cut in small slices.

-Then roll again

-before putting in the baking tin.

-I use a piping bag

-to fill the tarts.

-Use a spoon if you prefer.

-Don't overfill.

-The mixture expands a little

-when it cooks.

-Grate nutmeg on top

-to add a touch of spice.

-Cook for 20 minutes at 180 degrees.

-Then they're ready.

-Leave them to cool completely...

-..then eat!

-That's lush.

-I fell in love with cooking

-at a very young age.

-I haven't looked back.

-It's very important to teach cooking

-skills to the next generation.

-That's just what my cousin does at

-Ysgol Bro Dinefwr, near Llandeilo.

-Doreen loves teaching

-young people new skills.

-Today, they experiment with one of

-our oldest and best-known recipes...

-..bara brith.

-I'm going there to taste them!

-I'm looking forward

-to tasting the pupils' recipes...

-..and have a slice

-of your bara brith.

-Sure?

-Definitely! Mam and Dad

-always have some in the freezer.

-It's nice to sample yours.

-May I have a slice, please?

-May I have a slice, please?

-

-Certainly.

-I made this for you yesterday.

-Thank you.

-I'll cut it.

-I'll cut it.

-

-In the middle.

-It's cooked.

-It's cooked.

-

-Lovely.

-The colour is lighter than mine.

-It depends on the sugar.

-You can use soft, light sugar

-or dark brown sugar.

-It makes a difference.

-Is it Mam's recipe?

-Yes, and Mamgu's.

-So it goes back many years.

-Taste that.

-I know it'll be good.

-Mm.

-Does it taste as good as usual?

-Oh, yes, as always.

-I reminds me of when I was young.

-The pupils' task is to devise

-a new recipe using bara brith.

-They've worked hard.

-Everything looks marvellous.

-Ice cream.

-Really nice.

-Bara brith creme brule.

-I've got a lot to sample.

-Thank goodness I'm eating for two!

-Gwenllian,

-they look very interesting.

-You made cupcakes

-using a bara brith recipe.

-Yes, the usual recipe.

-Is it a family recipe?

-Is it a family recipe?

-

-Yes.

-What is different about them?

-The fruits were soaked

-in tea overnight.

-And there's mixed spice in them.

-I like mixed spice.

-What is the icing?

-It's just orange juice

-and icing sugar.

-Orange juice? Nice.

-Have you made these before?

-Have you made these before?

-

-No.

-I'm a guinea pig.

-Yes!

-Orange juice in the icing

-adds flavour.

-It's lovely.

-Really nice.

-You must make these again!

-It's like bread and butter pudding.

-Instead of bread, I used bara brith.

-It smells amazing.

-Mm.

-It's lovely.

-I've been looking forward

-to tasting this ice cream, Caryl.

-It looks really good.

-Tell me how you made it.

-I put custard in it.

-Right.

-Miss found a recipe. I thought

-it'd be nice to make at home.

-Good.

-So you made proper custard.

-Did you use an ice cream maker?

-Yes. I put it in the freezer.

-I stirred it every half hour.

-After two hours,

-I put the bara brith in it.

-That's excellent.

-Well done.

-Mm.

-Really nice!

-All the pupils' recipes

-were amazing.

-Now, I have one for you to try.

-If you have some bara brith

-hiding in a cake tin...

-..this is worth a try.

-BANOFFEE BARA BRITH

-It's a very easy recipe.

-All you need is bara brith,

-cream, banana...

-..and caramel which you can buy.

-If you want a quick recipe when

-friends call, this is perfect.

-I cut three slices of bara brith.

-I use a square to make the shape.

-I'm sure someone

-will eat the offcuts.

-It's a nice recipe

-to use leftover bara brith.

-The caramel and bananas

-help prolong its shelf life.

-The square cutter keeps it tidy

-when I add the caramel.

-The caramel is very sweet.

-You only need a little.

-I put caramel on each one.

-I'll chill it in the fridge

-for twenty minutes...

-..so it sets a little

-before I add the bananas.

-This is nice in the afternoon

-with a nice cup of coffee...

-..if friends drop by.

-Just something sweet.

-I put them on the plate,

-ready to serve.

-After adding caramel to the bara

-brith, chill for half an hour.

-It helps the caramel set.

-Cut a banana in nice slices.

-Place on the caramel.

-Whip cream and a little icing sugar.

-Pipe on the banana.

-I like to grate a little chocolate

-on top as a finishing touch.

-Enjoy!

-It is sweet.

-It's nice to have a treat sometimes.

-Today's recipes and much more

-are on the website.

-Have a look.

-Cheers!

-Next week, my best friends

-throw a baby shower for me.

-It's an excuse

-to make fancy nibbles.

-As well as a savoury buffet...

-..I'll bake shortbread

-with Jaffa jelly and chocolate.

-And my favourite sweet things

-in the world, macarons.

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