Pennod 7 Becws

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-I'm Beca.

-And as you know, I love baking...

-..and I also really

-enjoy experimenting.

-In this series,

-I'll share new recipes with you.

-I'll put my own twist on the lovely

-food I've enjoyed on holiday...

-..as well as my favourite meals

-from local takeaways.

-It's food that brings a smile

-to my face and cheers me up.

-And yes, it's lush!

-This week, I go back

-to my childhood...

-..and cook treats

-for an eighties themed party.

-I'll recreate a favourite,

-a colourful fondant fancy...

-..a lush trifle inspired

-by Black Forest Gateau...

-..and tasty, soft sweets.

-As I child, I loved these foods.

-I'll start with something Mam

-always cooked for our parties...

-..vol-au-vents.

-I've combined two

-childhood recipes I loved...

-..prawn cocktail and vol-au-vents.

-This is a slight cheat.

-I'm using ready-made puff pastry.

-Cut the dough into squares.

-The good thing

-about vol-au-vents is...

-..you can put savoury

-or sweet fillings in them.

-On Bake Off, I made vol-au-vents

-and filled them chocolate ganache.

-Keep cutting squares

-until the dough is used up.

-Next, make frames.

-Cut more squares

-and cut the centre out.

-If you like, you can

-cook these small squares...

-..with a tomato and cheese topping,

-as extra canapes.

-Then there's no waste.

-Use water to stick the frames.

-Moisten the edges.

-It's easy.

-Put a square on top.

-Repeat the process

-of cutting and sticking.

-To finish...

-..I'll beat an egg.

-I'll brush the tops of the frames

-with egg, for a nice glaze.

-Be careful with the egg.

-You don't want it to drip down

-the frame sides on the baking sheet.

-It sticks the vol-au-vents

-to the tray and stops them rising.

-I use my finger.

-You only need a little.

-It's much easier

-to control like this.

-After putting egg on them,

-bake for 15 minutes.

-While they cool,

-I'll prepare the filling.

-You could buy sauce

-to go with the prawns.

-But I often do it myself.

-It's very easy.

-It's only mayonnaise,

-tomato sauce, a little Tabasco...

-..and a pinch of cayenne pepper.

-Finely chop a celery stick

-and two spring onions.

-Add the cooked prawns...

-..two large spoons of mayonnaise...

-..some tomato sauce

-and as much Tabasco as you like.

-I like hot flavours.

-Then mix.

-Perfect.

-Don't put the filling in

-until you're ready to serve them.

-The pastry would be soggy.

-No-one likes soggy bottoms.

-Press the middle down

-with a teaspoon...

-..to make room for the filling.

-Put plenty in.

-All that's left to do is sprinkle

-a little cayenne pepper on them.

-It's simple finger food,

-but really tasty.

-Next on the menu, something sweet.

-FONDANT FANCY

-Yes, an old eighties favourite,

-fondant fancies.

-Mix 175g butter...

-..with 175g caster sugar.

-I use a fork to make sure

-it's mixed well.

-Then I use the mixer,

-so that it's really light.

-That's it.

-I want to add eggs next.

-I'll weigh the flour.

-Usually, as you add more eggs,

-the mixture starts to separate.

-Flour helps to keep it together.

-Weigh 200g of self-raising

-flour and put it on one side.

-Add half a spoon of vanilla

-flavouring to the mix.

-Add three eggs.

-Then sieve the flour into the mix.

-I'm not overworking the flour,

-or it'll be heavy.

-Make sure it's all well mixed.

-Put the mixture

-into a greased square tin.

-Then put it in the oven.

-Bake the sponge for 20 minutes.

-Once it's out of the oven,

-let it cool completely.

-The sponge must be cold, or

-it will be difficult to cut tidily.

-Cut the sponge

-into equal sized squares.

-Put the squares in the fridge

-for twenty minutes.

-It'll be easier to work with them.

-It's time to make the buttercream.

-Mix 125g unsalted butter

-with 125g icing sugar...

-..and some boiling water.

-This helps keep it smooth.

-Mix well, then it's ready.

-The cakes have been in the fridge

-and they're nice and firm.

-That's good.

-Now I'll put the buttercream

-on the squares.

-The buttercream helps

-the fondant stick to the cakes.

-It'll also give them smooth sides.

-After covering the cakes

-with the buttercream...

-..put the remaining mixture

-in an icing bag.

-Put a small dot

-on top of each square.

-Put them back in the fridge

-and prepare the fondant.

-Cut a kilogram of white fondant

-icing and blend it in the bowl.

-Gradually add warm water

-to loosen the icing.

-Share the fondant into three bowls,

-so you can add colouring.

-The white is for the zigzags.

-Any food colouring will do,

-but these gels are very handy.

-I'm making bright

-pink and green icing.

-After colouring the fondant,

-it's time to decorate.

-Use a fork to dip the squares

-carefully in the fondant.

-Cover the sides equally.

-Let the icing dry a little.

-Then pipe white lines

-on them in a zigzag pattern.

-They're ready to serve.

-Fondant fancies!

-Yes, these fancies are lush,

-but they're only the start!

-Later, a Black Forest trifle...

-..and more sweet treats with a pop.

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-Tonight, I'm having

-an eighties party.

-As well as bopping with friends...

-..I'm recreating some

-favourite childhood foods.

-Next on the menu,

-Black Forest trifle.

-As a child,

-I ate a lot of sherry trifle.

-Nan and Mamgu made it.

-Mamgu's trifle was very boozy.

-I also remember eating

-a lot of Black Forest gateau.

-I love all the chocolate,

-cherries and cream in it.

-I've decided to combine the recipes

-and make a Black Forest trifle.

-Put 150g of caster sugar in a bowl.

-Break five eggs

-into the mixer bowl.

-Whisk them with the sugar until the

-mixture is pale yellow and light.

-I think it's ready.

-This is how I check.

-Take the whisk out.

-If it leaves a ribbon...

-..it's ready.

-That's it.

-Next, I'll weigh the flour.

-I'm using plain flour.

-The eggs will make the cake rise.

-Mix 110g plain flour...

-..with 40g cocoa powder.

-Sieve into a bowl and add

-to the egg mixture. Fold carefully.

-Don't beat out the air

-you worked so hard to get.

-Add 25g of unsalted melted butter.

-Fold until it's all mixed.

-Divide between two tins.

-It's ready for the oven.

-Bake for 18 minutes.

-Let it chill completely.

-For the trifle,

-I'm soaking cherries in kirsch.

-You can buy a jar

-of cherries in kirsch.

-Cherries are seasonal.

-If you find cherries,

-this is what to do.

-Halve the cherries

-and remove the stones.

-Sprinkle a little sugar over them...

-..and a generous splash of kirsch.

-Mix and soak...

-..ideally overnight.

-The next step is to make

-the chocolate custard.

-You'll need 100g caster sugar...

-..and 10g cornflour.

-This will thicken the custard...

-..and prevent it from curdling.

-You'll need 25g cocoa powder,

-too.

-Heat 500ml of full fat milk

-in a saucepan.

-It should reach a little higher

-than body temperature.

-It's ready once it's too hot

-for my little finger.

-Mix the flour, sugar and cocoa

-powder with five egg yolks.

-Add the warm milk.

-Return to the saucepan...

-..and bring to the boil.

-Let is simmer for 30 seconds...

-..stirring continuously.

-Pour into a clean bowl through a

-sieve, for a lovely, smooth custard.

-Cover with clingfilm immediately.

-This prevents skin forming.

-I'll whip the cream

-before I assemble my trifle.

-I haven't added sugar.

-Everything else is sweet enough.

-Put the whipped cream in a bag

-with a star-shaped nozzle.

-We're ready to assemble the trifle.

-Cut the sponge in half.

-I'm making individual trifles.

-I'll cut the cake.

-Press it down in the glass.

-Next, a mixture

-of the cherries I prepared...

-..and shop-bought cherries.

-First, I'll pour the juice

-of the cherries in kirsch...

-..on the sponge.

-I'll place them neatly

-round the edges.

-You can see the layers

-through the glass.

-Now the custard.

-Then the cream.

-Top with grated chocolate.

-And finally, of course...

-..one of these bright red cherries.

-I loved these when I was little.

-That's perfect.

-The trifle always goes down fab.

-What's not to like about

-chocolate, cherries and cream?

-It's time for something

-more ambitious.

-Marshmallows.

-I loved flumps

-when I was a little girl.

-They're a sort of marshmallow.

-This is a posh version.

-I'm making

-orange-flavoured marshmallows.

-I'll dip them in chocolate...

-..and cover them

-with popping candy.

-That's another throwback

-to my childhood.

-I'll prepare the tin first.

-The sugar will be extremely hot.

-I'll have egg whites on the go.

-I'll need to work fast.

-Prepare everything beforehand.

-Cut a baking sheet to fit the tin.

-Cover with a mixture of 2tbls

-of icing sugar and cornflour.

-Covering the tin with flour prevents

-your marshmallows from sticking.

-Separate two eggs.

-Put the egg whites in the processor.

-Soak gelatine leaves in cold water.

-There's caster sugar in this bowl.

-I need a tablespoon...

-..for the egg whites.

-I'm adding a pinch of salt.

-That's ready to add.

-The rest of the sugar

-is going on the hob.

-Put the caster sugar in a saucepan

-with 150ml of water...

-..and a tablespoon of syrup.

-Stir over a medium heat

-until the sugar melts.

-Turn up the heat and boil until

-it reaches 120 degrees Celsius.

-In the meantime, whip the egg whites

-with a pinch of salt...

-..and a tablespoon of sugar,

-until it's stiff.

-The egg whites are stiff.

-That's the right temperature.

-It's very hot. Please take care.

-Squeeze the water out

-of the gelatine.

-Add to the mixture

-and stir carefully.

-The gelatine is in the syrup.

-Don't have the speed too high.

-Slowly...

-..pour the syrup down the side.

-Don't pour directly on the whisk,

-or it might splash.

-Once the syrup is all in...

-..keep the processor going.

-It'll cool down.

-In five minutes...

-..we can add colouring

-and orange flavour.

-This is ready.

-There's an amazing shine on it.

-You know it's ready

-when it retains its shape.

-I can tell it's

-a good marshmallow...

-..because when I rub it

-between my fingers...

-..it's really smooth.

-The sugar has melted.

-It's ready.

-Pour into the tin

-you prepared earlier.

-Smooth down into the corners.

-Chill for at least three hours.

-Cut it into any shape you want.

-Squares are the easiest.

-Grease the knife

-so it's easier to cut.

-Pipe melted chocolate all over them.

-Then add popping candy.

-They're ready to serve.

-It's popping candy.

-LAUGHTER

-For all the recipes,

-and much more...

-..including lush lollipops

-with homemade sherbet...

-..visit the website.

-Next time, a birthday treat

-for Alys, my little baby.

-I have a helper in the kitchen.

-Stop now.

-We'll make an amazing birthday cake

-for Alys and food for the family.

-Happy birthday!

-S4C Subtitles by Gwead

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