Pennod 6 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 love chocolate

-and love cooking with it.

-I'm going to share some favourite

-chocolate recipes with you today.

-From Auntie Irene's chocolate

-chip cookies from St Louis, USA...

-..to clafoutis, a French pudding

-with cherries and chocolate.

-Lush!

-I'll also bake a luxurious

-chocolate cake with Guinness...

-..for an auction

-in Minny St Chapel in Cardiff.

-Can we have 30, please?

-30 in the back!

-I also judge a baking competition.

-This sounds lovely.

-It has cheese, chives and bacon.

-Elinor Patchell!

-Congratulations!

-First, the best

-cookies in the world.

-Auntie Irene's cookies

-are great family favourites.

-They're easy to make.

-I learnt how to bake them

-when I was eight...

-..on my first holiday

-to see our family in the USA.

-Sieve plain flour...

-..a teaspoon of baking soda

-and a teaspoon of salt in a bowl.

-There's butter in the mixer.

-I add two types of sugar.

-White.

-And light brown.

-Now, I add two eggs.

-After adding the eggs...

-..add a drop of vanilla flavouring.

-Add half the flour...

-..and mix well.

-I add the rest

-of the flour by hand...

-..then the chocolate chips.

-When I visited America

-for the first time...

-..Auntie Irene gave me one of these.

-I asked if she'd make more

-while we were there.

-The next day,

-she bought all the ingredients.

-I stood by her side,

-watching everything she did.

-I left America with this recipe.

-They bring back a lot of memories.

-Now, little Mari

-likes helping me make these.

-The dough looks quite stiff.

-But it's biscuit dough.

-It's a bit more stiff

-than a cake mix.

-Scrape the bowl to make sure

-all the flour is mixed in.

-And finally...

-..the chips.

-These are special

-chocolate chips from America.

-I have a stash in the cupboard.

-The ordinary ones are fine.

-It's up to you how to put

-the cookies on the sheet.

-You can use a spoon.

-I usually put the mix in a bag.

-Then I can regulate

-the size of each cookie.

-Cut quite a large hole at the top.

-You can use the mix

-in ice cream at this stage.

-Or, when they're cooked...

-..you can make

-an ice cream sandwich...

-..between two cookies.

-But for me,

-the only way to eat these...

-..is hot from the oven

-with a glass of milk.

-The amount of cookies you have

-depends on their size.

-You usually get about forty.

-You could have small ones

-for afternoon tea.

-If I gave my husband small ones,

-I think he'd leave.

-So I make quite large ones.

-They don't take long to cook,

-about ten to twelve minutes.

-These keep for

-about five days in a jar.

-That's a marvellous smell.

-Mm.

-They bring back so many memories.

-Lush.

-All the series recipes

-are on the website.

-Now, I have a French recipe for you,

-chocolate clafoutis with cherries...

-..soaked in kirsch,

-the cherry-flavoured spirit.

-It's an unusual pudding,

-part cake and part mousse.

-It's delicious

-and only takes minutes to prepare.

-Sieve self-raising flour in a bowl.

-There is no chocolate

-in the traditional clafoutis recipe.

-But cherries and chocolate

-work so well together.

-This is sugar.

-Almonds.

-Three eggs.

-This recipe is great,

-because it all goes in one bowl.

-It's baked in one dish.

-I also add two egg yolks.

-Adding egg yolks makes

-the clafoutis more luxurious.

-The last ingredient is milk.

-Whisk the mixture.

-Now, I melt butter.

-There's chocolate in the saucepan.

-I don't want a high temperature,

-just enough for them to melt.

-While the chocolate

-and butter melt...

-..whisk the other ingredients

-until they're well mixed.

-When the butter and chocolate

-are melted, pour in and whisk.

-When everything is mixed well,

-pour in a dish.

-Now, I add the cherries.

-Soak the cherries

-in sugar and kirsch overnight...

-..in a clingfilm covered bowl

-or in a jar.

-They're nice with ice cream.

-Don't worry if you have

-too many for this recipe.

-I'm sure you'll eat them.

-I put them in carefully,

-trying to be tidy...

-..so they look nice.

-After adding the cherries,

-bake for about 18 minutes.

-Whatever you do, don't overcook.

-The knack with clafoutis is

-to keep the middle soft and rich.

-Mm.

-All the series recipes

-are on the website.

-Have a look.

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-This is Minny St Chapel, Cardiff,

-where I went as a child.

-I was married here.

-I have sweet memories of the place.

-Today, there are sweet things

-on the menu too.

-I've been demonstrating

-how to make profiteroles...

-..helped by Owain, the minister.

-LAUGHTER

-Good!

-Try once again.

-Try once again.

-

-No!

-It's time to taste and judge

-the baking competition.

-BACKGROUND CHAT

-The men have been baking

-all kinds of bread.

-Nice.

-I'm impressed

-at the number of loaves.

-This sounds lovely. It has cheese,

-chives and bacon in it.

-Lovely.

-Vanilla ice cream bread.

-Wow.

-You can taste the ice cream.

-There is a Welshcakes

-and a Victoria sponge competition.

-They're all light.

-This looks huge.

-The children have made cupcakes.

-They're some of the prettiest

-I've ever seen.

-These are brilliant.

-There's a "wow factor"

-cake competition.

-They're too pretty to cut.

-So much work has gone into them.

-The standard is amazing

-in every category.

-I didn't realize there are so many

-talented men bakers in the chapel.

-First, the loaf competition.

-Although they all tasted marvellous,

-I had to choose a winner.

-Iestyn Harries.

-APPLAUSE

-It was really hard to choose the

-best Welshcakes and Victoria sponge.

-Elinor Patchell.

-APPLAUSE

-Congratulations!

-Good lord!

-The children all win something.

-They were so good.

-Well done!

-Congratulations, well done!

-Again!

-With the "wow factor" cakes,

-the two in the back are amazing.

-We'll be sharing

-more prizes than anticipated.

-Everyone has done

-fantastically well.

-Fantastic!

-I didn't want to cut any of them.

-Congratulations.

-I wanted to make a special cake...

-..for the auction to raise

-money for the Haiti appeal.

-I'm making a favourite of Matt's,

-a Guinness and chocolate cake.

-THE BEST CHOCOLATE CAKE EVER!

-I made this cake for his birthday.

-It's a real celebration cake.

-It's amazingly luxurious.

-I put butter in the mixer...

-..and add sugar.

-While it mixes,

-sieve plain flour, cocoa powder...

-..one and a half teaspoons soda

-and half a teaspoon baking powder...

-..in a bowl.

-Put three eggs, the Guinness

-and the dry ingredients...

-..alternately in the mixer.

-They say that Guinness

-is good for pregnant women.

-I won't try any now.

-If I wasn't pregnant,

-I'd finish the bottle.

-During the cooking...

-..the alcohol is

-baked out of the cake.

-You can taste

-the unique Guinness flavour.

-It works really well with chocolate.

-Once everything is mixed well,

-put in two lined, greased tins.

-Smooth the top.

-Bake at 180 degrees Celsius

-for about 40 minutes.

-While they cool...

-..mix the filling.

-Add 400 millilitres of double cream

-to 250 grams cream cheese...

-..and whisk well.

-I like to add two spoonfuls of

-icing sugar so it's nice and sweet.

-You can use the two sponges

-as they are.

-If you feel bold, slice in half,

-to make four layers.

-Then you can add more

-of the lovely filling.

-Put the filling between the layers.

-Use the rest to cover the cake.

-You don't have to be too careful,

-the cake will be covered with icing.

-Chill for 20 minutes

-so the filling sets a little.

-Then it's ready to decorate.

-I use sugar paste

-to decorate this cake.

-You can make sugar paste.

-But I always buy it.

-These are rather special.

-One is white chocolate flavoured

-and the other, dark chocolate.

-Before rolling the paste...

-..I measure the cake to make sure

-the icing fits perfectly.

-The cake design is up to you.

-This stripy design is easy.

-Roll the dark chocolate paste first.

-Cut the same length

-as round the cake.

-Here's a tip - using a pizza cutter

-is much easier than a knife.

-Roll out the white

-chocolate paste the same size.

-Cut in narrow strips.

-Put the white strips

-on the dark chocolate.

-Roll together carefully.

-Roll it up and that's it!

-You're ready to decorate the cake.

-I fold the top a little

-to hold the truffles in place.

-They look great

-and they're easy to make.

-CHOCOLATE BALLS

-Heat 150 millilitres of cream

-in a saucepan on low heat.

-Don't boil it.

-While it heats, cut 150 grams

-dark chocolate in small pieces.

-This chocolate is 50% cocoa.

-When the cream is just

-below boiling point...

-..add to the chocolate and mix well.

-Put it in the fridge to set.

-An hour should be plenty.

-It's nicely set.

-I'm using this baller

-to make the right shape.

-I'll wear gloves, because

-it's going to be a bit messy.

-Roll in your hands.

-If it's melting...

-..put it back in the fridge.

-If you use a baller,

-they're all about the same size.

-Don't worry

-if they don't look perfect.

-People will know you made,

-rather than bought, them.

-Oops!

-I've prepared ones

-in white chocolate too...

-..using the same method.

-Lastly, roll the truffles.

-I have finely chopped pistachios,

-freeze-dried raspberries...

-..cocoa powder...

-..and edible glitter.

-The truffles are lovely

-on their own.

-You could make a batch

-as a birthday or Christmas gift.

-Put the truffles

-on the cake, and it's ready.

-It's really worth the trouble.

-Enjoy!

-Thirty eight at the back!

-What about forty?

-Let's have a nice round sum.

-This recipe,

-and all the series recipes...

-..from brioches to macarons,

-are on the website.

-More than forty?

-Going once, going twice.

-Thank you!

-S4C Subtitles by Gwead

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