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0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:08 > 0:00:10- I'm Beca.
0:00:10 > 0:00:13- And as you know, I love baking...
0:00:14 > 0:00:17- ..and I also really - enjoy experimenting.
0:00:17 > 0:00:21- In this series, - I'll share new recipes with you.
0:00:23 > 0:00:28- I'll put my own twist on the lovely - food I've enjoyed on holiday...
0:00:29 > 0:00:33- ..as well as my favourite meals - from local takeaways.
0:00:33 > 0:00:38- It's food that brings a smile - to my face and cheers me up.
0:00:40 > 0:00:42- And yes, it's lush!
0:00:53 > 0:00:56- This week, I go back - to my childhood...
0:00:56 > 0:01:00- ..and cook treats - for an eighties themed party.
0:01:01 > 0:01:05- I'll recreate a favourite, - a colourful fondant fancy...
0:01:06 > 0:01:10- ..a lush trifle inspired - by Black Forest Gateau...
0:01:10 > 0:01:12- ..and tasty, soft sweets.
0:01:12 > 0:01:15- As I child, I loved these foods.
0:01:19 > 0:01:24- I'll start with something Mam - always cooked for our parties...
0:01:24 > 0:01:25- ..vol-au-vents.
0:01:29 > 0:01:33- I've combined two - childhood recipes I loved...
0:01:34 > 0:01:36- ..prawn cocktail and vol-au-vents.
0:01:37 > 0:01:39- This is a slight cheat.
0:01:39 > 0:01:42- I'm using ready-made puff pastry.
0:01:43 > 0:01:45- Cut the dough into squares.
0:01:47 > 0:01:50- The good thing - about vol-au-vents is...
0:01:50 > 0:01:53- ..you can put savoury - or sweet fillings in them.
0:01:54 > 0:01:59- On Bake Off, I made vol-au-vents - and filled them chocolate ganache.
0:02:02 > 0:02:06- Keep cutting squares - until the dough is used up.
0:02:09 > 0:02:11- Next, make frames.
0:02:12 > 0:02:16- Cut more squares - and cut the centre out.
0:02:17 > 0:02:21- If you like, you can - cook these small squares...
0:02:21 > 0:02:25- ..with a tomato and cheese topping, - as extra canapes.
0:02:25 > 0:02:27- Then there's no waste.
0:02:28 > 0:02:31- Use water to stick the frames.
0:02:31 > 0:02:34- Moisten the edges.
0:02:35 > 0:02:36- It's easy.
0:02:39 > 0:02:42- Put a square on top.
0:02:44 > 0:02:47- Repeat the process - of cutting and sticking.
0:02:49 > 0:02:50- To finish...
0:02:51 > 0:02:52- ..I'll beat an egg.
0:02:54 > 0:02:59- I'll brush the tops of the frames - with egg, for a nice glaze.
0:03:02 > 0:03:04- Be careful with the egg.
0:03:05 > 0:03:10- You don't want it to drip down - the frame sides on the baking sheet.
0:03:12 > 0:03:16- It sticks the vol-au-vents - to the tray and stops them rising.
0:03:16 > 0:03:18- I use my finger.
0:03:19 > 0:03:21- You only need a little.
0:03:21 > 0:03:24- It's much easier - to control like this.
0:03:26 > 0:03:30- After putting egg on them, - bake for 15 minutes.
0:03:38 > 0:03:42- While they cool, - I'll prepare the filling.
0:03:43 > 0:03:47- You could buy sauce - to go with the prawns.
0:03:48 > 0:03:51- But I often do it myself. - It's very easy.
0:03:51 > 0:03:56- It's only mayonnaise, - tomato sauce, a little Tabasco...
0:03:56 > 0:03:58- ..and a pinch of cayenne pepper.
0:03:59 > 0:04:02- Finely chop a celery stick - and two spring onions.
0:04:03 > 0:04:06- Add the cooked prawns...
0:04:09 > 0:04:11- ..two large spoons of mayonnaise...
0:04:12 > 0:04:16- ..some tomato sauce - and as much Tabasco as you like.
0:04:16 > 0:04:17- I like hot flavours.
0:04:18 > 0:04:19- Then mix.
0:04:22 > 0:04:23- Perfect.
0:04:25 > 0:04:29- Don't put the filling in - until you're ready to serve them.
0:04:30 > 0:04:32- The pastry would be soggy.
0:04:32 > 0:04:34- No-one likes soggy bottoms.
0:04:38 > 0:04:41- Press the middle down - with a teaspoon...
0:04:42 > 0:04:45- ..to make room for the filling.
0:04:50 > 0:04:51- Put plenty in.
0:04:54 > 0:04:59- All that's left to do is sprinkle - a little cayenne pepper on them.
0:05:09 > 0:05:13- It's simple finger food, - but really tasty.
0:05:14 > 0:05:16- Next on the menu, something sweet.
0:05:17 > 0:05:18- FONDANT FANCY
0:05:19 > 0:05:22- Yes, an old eighties favourite, - fondant fancies.
0:05:23 > 0:05:25- Mix 175g butter...
0:05:25 > 0:05:28- ..with 175g caster sugar.
0:05:30 > 0:05:33- I use a fork to make sure - it's mixed well.
0:05:33 > 0:05:37- Then I use the mixer, - so that it's really light.
0:05:39 > 0:05:40- That's it.
0:05:41 > 0:05:44- I want to add eggs next. - I'll weigh the flour.
0:05:45 > 0:05:49- Usually, as you add more eggs, - the mixture starts to separate.
0:05:49 > 0:05:52- Flour helps to keep it together.
0:05:52 > 0:05:57- Weigh 200g of self-raising - flour and put it on one side.
0:05:58 > 0:06:02- Add half a spoon of vanilla - flavouring to the mix.
0:06:03 > 0:06:04- Add three eggs.
0:06:07 > 0:06:09- Then sieve the flour into the mix.
0:06:10 > 0:06:13- I'm not overworking the flour, - or it'll be heavy.
0:06:14 > 0:06:17- Make sure it's all well mixed.
0:06:17 > 0:06:21- Put the mixture - into a greased square tin.
0:06:26 > 0:06:28- Then put it in the oven.
0:06:30 > 0:06:33- Bake the sponge for 20 minutes.
0:06:43 > 0:06:47- Once it's out of the oven, - let it cool completely.
0:06:47 > 0:06:52- The sponge must be cold, or - it will be difficult to cut tidily.
0:06:54 > 0:06:57- Cut the sponge - into equal sized squares.
0:07:03 > 0:07:07- Put the squares in the fridge - for twenty minutes.
0:07:07 > 0:07:10- It'll be easier to work with them.
0:07:10 > 0:07:13- It's time to make the buttercream.
0:07:16 > 0:07:21- Mix 125g unsalted butter - with 125g icing sugar...
0:07:22 > 0:07:23- ..and some boiling water.
0:07:24 > 0:07:26- This helps keep it smooth.
0:07:26 > 0:07:29- Mix well, then it's ready.
0:07:37 > 0:07:42- The cakes have been in the fridge - and they're nice and firm.
0:07:43 > 0:07:44- That's good.
0:07:45 > 0:07:49- Now I'll put the buttercream - on the squares.
0:07:49 > 0:07:54- The buttercream helps - the fondant stick to the cakes.
0:07:55 > 0:07:57- It'll also give them smooth sides.
0:07:59 > 0:08:03- After covering the cakes - with the buttercream...
0:08:03 > 0:08:06- ..put the remaining mixture - in an icing bag.
0:08:07 > 0:08:10- Put a small dot - on top of each square.
0:08:11 > 0:08:14- Put them back in the fridge - and prepare the fondant.
0:08:22 > 0:08:27- Cut a kilogram of white fondant - icing and blend it in the bowl.
0:08:28 > 0:08:32- Gradually add warm water - to loosen the icing.
0:08:34 > 0:08:39- Share the fondant into three bowls, - so you can add colouring.
0:08:41 > 0:08:44- The white is for the zigzags.
0:08:45 > 0:08:50- Any food colouring will do, - but these gels are very handy.
0:08:50 > 0:08:54- I'm making bright - pink and green icing.
0:08:55 > 0:09:00- After colouring the fondant, - it's time to decorate.
0:09:00 > 0:09:05- Use a fork to dip the squares - carefully in the fondant.
0:09:05 > 0:09:08- Cover the sides equally.
0:09:12 > 0:09:14- Let the icing dry a little.
0:09:14 > 0:09:19- Then pipe white lines - on them in a zigzag pattern.
0:09:21 > 0:09:23- They're ready to serve.
0:09:24 > 0:09:26- Fondant fancies!
0:09:31 > 0:09:36- Yes, these fancies are lush, - but they're only the start!
0:09:41 > 0:09:43- Later, a Black Forest trifle...
0:09:44 > 0:09:47- ..and more sweet treats with a pop.
0:09:47 > 0:09:47- .
0:09:53 > 0:09:53- Subtitles
0:09:53 > 0:09:55- Subtitles- - Subtitles
0:10:01 > 0:10:04- Tonight, I'm having - an eighties party.
0:10:04 > 0:10:07- As well as bopping with friends...
0:10:07 > 0:10:11- ..I'm recreating some - favourite childhood foods.
0:10:11 > 0:10:14- Next on the menu, - Black Forest trifle.
0:10:19 > 0:10:22- As a child, - I ate a lot of sherry trifle.
0:10:22 > 0:10:23- Nan and Mamgu made it.
0:10:23 > 0:10:26- Mamgu's trifle was very boozy.
0:10:26 > 0:10:30- I also remember eating - a lot of Black Forest gateau.
0:10:30 > 0:10:34- I love all the chocolate, - cherries and cream in it.
0:10:35 > 0:10:40- I've decided to combine the recipes - and make a Black Forest trifle.
0:10:42 > 0:10:45- Put 150g of caster sugar in a bowl.
0:10:46 > 0:10:49- Break five eggs - into the mixer bowl.
0:10:50 > 0:10:55- Whisk them with the sugar until the - mixture is pale yellow and light.
0:11:01 > 0:11:03- I think it's ready.
0:11:04 > 0:11:06- This is how I check.
0:11:07 > 0:11:09- Take the whisk out.
0:11:11 > 0:11:13- If it leaves a ribbon...
0:11:15 > 0:11:16- ..it's ready.
0:11:18 > 0:11:20- That's it.
0:11:21 > 0:11:23- Next, I'll weigh the flour.
0:11:26 > 0:11:28- I'm using plain flour.
0:11:29 > 0:11:32- The eggs will make the cake rise.
0:11:33 > 0:11:36- Mix 110g plain flour...
0:11:37 > 0:11:40- ..with 40g cocoa powder.
0:11:41 > 0:11:46- Sieve into a bowl and add - to the egg mixture. Fold carefully.
0:11:46 > 0:11:52- Don't beat out the air - you worked so hard to get.
0:11:55 > 0:11:59- Add 25g of unsalted melted butter.
0:11:59 > 0:12:01- Fold until it's all mixed.
0:12:02 > 0:12:04- Divide between two tins.
0:12:04 > 0:12:06- It's ready for the oven.
0:12:06 > 0:12:08- Bake for 18 minutes.
0:12:15 > 0:12:18- Let it chill completely.
0:12:21 > 0:12:25- For the trifle, - I'm soaking cherries in kirsch.
0:12:25 > 0:12:30- You can buy a jar - of cherries in kirsch.
0:12:30 > 0:12:32- Cherries are seasonal.
0:12:33 > 0:12:37- If you find cherries, - this is what to do.
0:12:38 > 0:12:43- Halve the cherries - and remove the stones.
0:12:45 > 0:12:49- Sprinkle a little sugar over them...
0:12:49 > 0:12:52- ..and a generous splash of kirsch.
0:12:55 > 0:12:58- Mix and soak...
0:12:58 > 0:13:01- ..ideally overnight.
0:13:07 > 0:13:11- The next step is to make - the chocolate custard.
0:13:13 > 0:13:15- You'll need 100g caster sugar...
0:13:16 > 0:13:18- ..and 10g cornflour.
0:13:18 > 0:13:21- This will thicken the custard...
0:13:21 > 0:13:24- ..and prevent it from curdling.
0:13:24 > 0:13:27- You'll need 25g cocoa powder, - too.
0:13:29 > 0:13:34- Heat 500ml of full fat milk - in a saucepan.
0:13:35 > 0:13:39- It should reach a little higher - than body temperature.
0:13:40 > 0:13:45- It's ready once it's too hot - for my little finger.
0:13:48 > 0:13:52- Mix the flour, sugar and cocoa - powder with five egg yolks.
0:13:53 > 0:13:55- Add the warm milk.
0:14:00 > 0:14:02- Return to the saucepan...
0:14:03 > 0:14:05- ..and bring to the boil.
0:14:05 > 0:14:07- Let is simmer for 30 seconds...
0:14:08 > 0:14:10- ..stirring continuously.
0:14:18 > 0:14:24- Pour into a clean bowl through a - sieve, for a lovely, smooth custard.
0:14:24 > 0:14:28- Cover with clingfilm immediately.
0:14:28 > 0:14:31- This prevents skin forming.
0:14:31 > 0:14:36- I'll whip the cream - before I assemble my trifle.
0:14:37 > 0:14:41- I haven't added sugar. - Everything else is sweet enough.
0:14:46 > 0:14:50- Put the whipped cream in a bag - with a star-shaped nozzle.
0:14:50 > 0:14:54- We're ready to assemble the trifle.
0:14:58 > 0:14:59- Cut the sponge in half.
0:15:00 > 0:15:04- I'm making individual trifles.
0:15:06 > 0:15:08- I'll cut the cake.
0:15:13 > 0:15:17- Press it down in the glass.
0:15:19 > 0:15:24- Next, a mixture - of the cherries I prepared...
0:15:24 > 0:15:26- ..and shop-bought cherries.
0:15:27 > 0:15:32- First, I'll pour the juice - of the cherries in kirsch...
0:15:33 > 0:15:36- ..on the sponge.
0:15:40 > 0:15:46- I'll place them neatly - round the edges.
0:15:46 > 0:15:51- You can see the layers - through the glass.
0:15:54 > 0:15:56- Now the custard.
0:15:56 > 0:15:59- Then the cream.
0:16:01 > 0:16:03- Top with grated chocolate.
0:16:03 > 0:16:05- And finally, of course...
0:16:06 > 0:16:09- ..one of these bright red cherries.
0:16:12 > 0:16:14- I loved these when I was little.
0:16:20 > 0:16:22- That's perfect.
0:16:24 > 0:16:27- The trifle always goes down fab.
0:16:28 > 0:16:33- What's not to like about - chocolate, cherries and cream?
0:16:33 > 0:16:37- It's time for something - more ambitious.
0:16:37 > 0:16:40- Marshmallows.
0:16:40 > 0:16:44- I loved flumps - when I was a little girl.
0:16:45 > 0:16:47- They're a sort of marshmallow.
0:16:48 > 0:16:50- This is a posh version.
0:16:51 > 0:16:55- I'm making - orange-flavoured marshmallows.
0:16:56 > 0:16:59- I'll dip them in chocolate...
0:16:59 > 0:17:02- ..and cover them - with popping candy.
0:17:02 > 0:17:06- That's another throwback - to my childhood.
0:17:07 > 0:17:09- I'll prepare the tin first.
0:17:10 > 0:17:15- The sugar will be extremely hot.
0:17:15 > 0:17:18- I'll have egg whites on the go.
0:17:18 > 0:17:23- I'll need to work fast. - Prepare everything beforehand.
0:17:25 > 0:17:27- Cut a baking sheet to fit the tin.
0:17:30 > 0:17:34- Cover with a mixture of 2tbls - of icing sugar and cornflour.
0:17:40 > 0:17:45- Covering the tin with flour prevents - your marshmallows from sticking.
0:17:47 > 0:17:51- Separate two eggs. - Put the egg whites in the processor.
0:17:52 > 0:17:55- Soak gelatine leaves in cold water.
0:17:56 > 0:17:59- There's caster sugar in this bowl.
0:18:01 > 0:18:04- I need a tablespoon...
0:18:05 > 0:18:07- ..for the egg whites.
0:18:08 > 0:18:12- I'm adding a pinch of salt.
0:18:12 > 0:18:14- That's ready to add.
0:18:15 > 0:18:19- The rest of the sugar - is going on the hob.
0:18:24 > 0:18:28- Put the caster sugar in a saucepan - with 150ml of water...
0:18:28 > 0:18:31- ..and a tablespoon of syrup.
0:18:32 > 0:18:36- Stir over a medium heat - until the sugar melts.
0:18:38 > 0:18:42- Turn up the heat and boil until - it reaches 120 degrees Celsius.
0:18:46 > 0:18:51- In the meantime, whip the egg whites - with a pinch of salt...
0:18:51 > 0:18:55- ..and a tablespoon of sugar, - until it's stiff.
0:18:58 > 0:19:02- The egg whites are stiff.
0:19:07 > 0:19:09- That's the right temperature.
0:19:12 > 0:19:15- It's very hot. Please take care.
0:19:16 > 0:19:19- Squeeze the water out - of the gelatine.
0:19:19 > 0:19:22- Add to the mixture - and stir carefully.
0:19:25 > 0:19:28- The gelatine is in the syrup.
0:19:31 > 0:19:35- Don't have the speed too high.
0:19:36 > 0:19:38- Slowly...
0:19:40 > 0:19:43- ..pour the syrup down the side.
0:19:45 > 0:19:49- Don't pour directly on the whisk, - or it might splash.
0:19:52 > 0:19:55- Once the syrup is all in...
0:19:56 > 0:19:58- ..keep the processor going.
0:19:58 > 0:20:01- It'll cool down.
0:20:01 > 0:20:03- In five minutes...
0:20:04 > 0:20:08- ..we can add colouring - and orange flavour.
0:20:28 > 0:20:30- This is ready.
0:20:32 > 0:20:35- There's an amazing shine on it.
0:20:37 > 0:20:41- You know it's ready - when it retains its shape.
0:20:41 > 0:20:45- I can tell it's - a good marshmallow...
0:20:45 > 0:20:49- ..because when I rub it - between my fingers...
0:20:51 > 0:20:53- ..it's really smooth.
0:20:53 > 0:20:55- The sugar has melted.
0:20:56 > 0:20:58- It's ready.
0:21:00 > 0:21:03- Pour into the tin - you prepared earlier.
0:21:05 > 0:21:07- Smooth down into the corners.
0:21:08 > 0:21:10- Chill for at least three hours.
0:21:16 > 0:21:20- Cut it into any shape you want.
0:21:20 > 0:21:22- Squares are the easiest.
0:21:23 > 0:21:26- Grease the knife - so it's easier to cut.
0:21:26 > 0:21:28- Pipe melted chocolate all over them.
0:21:29 > 0:21:31- Then add popping candy.
0:21:34 > 0:21:36- They're ready to serve.
0:21:44 > 0:21:47- It's popping candy.
0:21:49 > 0:21:51- LAUGHTER
0:21:57 > 0:22:00- For all the recipes, - and much more...
0:22:00 > 0:22:05- ..including lush lollipops - with homemade sherbet...
0:22:06 > 0:22:08- ..visit the website.
0:22:09 > 0:22:14- Next time, a birthday treat - for Alys, my little baby.
0:22:15 > 0:22:17- I have a helper in the kitchen.
0:22:17 > 0:22:18- Stop now.
0:22:19 > 0:22:25- We'll make an amazing birthday cake - for Alys and food for the family.
0:22:26 > 0:22:28- Happy birthday!
0:22:59 > 0:23:01- S4C Subtitles by Gwead
0:23:01 > 0:23:01- .