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0:00:00 > 0:00:02- Subtitles- - Subtitles
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0:00:05 > 0:00:09- I'm Beca. I'm back on the road - ready for a party.
0:00:13 > 0:00:15- I want to share my recipes with you.
0:00:15 > 0:00:18- I'm holding pop-up food parties - all over Wales.
0:00:19 > 0:00:24- From Anglesey to Carmarthenshire, - I'll meet people who love food.
0:00:27 > 0:00:30- There'll be a few familiar faces - and some new ones too.
0:00:31 > 0:00:34- If you're hungry, - you've come to the right place.
0:00:37 > 0:00:39- Today, - I'm on the banks of the Menai.
0:00:40 > 0:00:43- Welcome to this party - in Menai Bridge, Anglesey!
0:00:45 > 0:00:48- On the menu is an American feast.
0:00:48 > 0:00:50- Some of the stars...
0:00:50 > 0:00:54- ..of Anglesey's most famous TV - programme, Rownd a Rownd, are here.
0:00:55 > 0:01:00- We'll see if the people of Anglesey - are good bakers in our competition.
0:01:00 > 0:01:02- So off we go!
0:01:04 > 0:01:09- With family living in America, I've - always been a big fan of their food.
0:01:09 > 0:01:14- I've invited some of Anglesey's - foodies and a few Americans...
0:01:14 > 0:01:17- ..for a party - at the Hydeout restaurant.
0:01:18 > 0:01:22- They specialize in smoked food - from their purpose-built smokers.
0:01:22 > 0:01:26- Today, I'm going to show you how - to have a taste of America at home.
0:01:27 > 0:01:30- I'll meet a huge fan - of barbecue sauce...
0:01:31 > 0:01:35- ..and help him to prepare American - chicken wings for Moelfre RNLI.
0:01:36 > 0:01:39- For dessert, - chocolate brownie with cherries.
0:01:40 > 0:01:42- First, a tasty starter.
0:01:46 > 0:01:51- Helping me in the kitchen is Gwion - Tegid, or Barry from Rownd a Rownd.
0:01:51 > 0:01:52- How are you?
0:01:52 > 0:01:54- How are you?- - Great, thanks. Thanks for having me.
0:01:54 > 0:01:58- You've acted in Rownd a Rownd - since you were a boy.
0:01:58 > 0:01:59- Yes, since I was 13.
0:01:59 > 0:02:00- You obviously enjoy it.
0:02:00 > 0:02:02- You obviously enjoy it.- - I love it.
0:02:03 > 0:02:04- I've heard you're a bit of a foodie.
0:02:04 > 0:02:06- I've heard you're a bit of a foodie.- - I love my food.
0:02:06 > 0:02:09- I love eating it - and I love preparing it.
0:02:09 > 0:02:12- Open a bottle of wine, - put the radio on.
0:02:12 > 0:02:15- It's the best way of relaxing. - I love it.
0:02:16 > 0:02:17- Do you like American food?
0:02:17 > 0:02:19- Do you like American food?- - There's not much not to like!
0:02:20 > 0:02:21- Burgers, ribs.
0:02:21 > 0:02:24- Glad to hear. - Ribs are on the menu tonight.
0:02:24 > 0:02:27- To start, we'll make pepper poppers.
0:02:27 > 0:02:30- These are padron peppers.
0:02:30 > 0:02:33- Some of them will be hot, - some won't be.
0:02:34 > 0:02:35- Russian roulette!
0:02:35 > 0:02:37- It's really easy to make.
0:02:37 > 0:02:40- They'll be filled with cream cheese.
0:02:40 > 0:02:45- We'll then cover them with egg wash, - breadcrumbs and fry them.
0:02:45 > 0:02:47- A nice way to start the meal.
0:02:47 > 0:02:48- Are you willing to help?
0:02:48 > 0:02:49- Are you willing to help?- - Yes.
0:02:50 > 0:02:52- These peppers are a perfect snack.
0:02:53 > 0:02:57- I love having a big bowl of them - with a cold beer...
0:02:57 > 0:03:00- ..while watching the Super Bowl - or rugby.
0:03:00 > 0:03:05- Stuff the cheese into the peppers - and dip them in egg and breadcrumbs.
0:03:05 > 0:03:08- For more crunch, dip them twice.
0:03:11 > 0:03:16- Fry them in 170C oil - for a few minutes until golden.
0:03:20 > 0:03:23- Amazing. Pint of beer - and a plate of these.
0:03:24 > 0:03:26- Really good.
0:03:27 > 0:03:31- I'm serving these to the audience - with a simple barbecue sauce...
0:03:31 > 0:03:35- ..made with a tomato sauce, - spices and vinegar.
0:03:35 > 0:03:36- Hot.
0:03:36 > 0:03:38- At the start...
0:03:38 > 0:03:42- ..I had a theory that the small ones - were hotter than the big ones.
0:03:42 > 0:03:45- I had a big one - and it was really spicy!
0:03:45 > 0:03:48- I come from Tennessee originally.
0:03:48 > 0:03:52- We eat a lot of spicy food - where I come from.
0:03:52 > 0:03:54- I like cooking with spice.
0:03:54 > 0:03:58- Anything with chillies and jalapenos - is very good.
0:03:59 > 0:04:02- Everyone seems to be enjoying - the hot poppers.
0:04:03 > 0:04:04- What about the Rownd a Rownd actors?
0:04:04 > 0:04:06- What about the Rownd a Rownd actors?- - It's hot.
0:04:07 > 0:04:08- Mine won't be.
0:04:10 > 0:04:11- It has a kick to it.
0:04:11 > 0:04:13- It has a kick to it.- - They're good, aren't they?
0:04:13 > 0:04:18- I know that you, Sian, bake cakes - with your vintage tea parties.
0:04:18 > 0:04:19- Tell us more.
0:04:19 > 0:04:22- Tell us more.- - I have a business called Siwgr Lwmp.
0:04:23 > 0:04:26- We offer pop-up afternoon teas.
0:04:26 > 0:04:29- I don't have a cafe - or a fixed location.
0:04:29 > 0:04:34- I serve afternoon teas using cake - stands and cups and saucers.
0:04:35 > 0:04:39- I make the cakes, sandwiches - and scones myself...
0:04:39 > 0:04:43- ..and go to wherever - the party's held.
0:04:43 > 0:04:48- I hear you're involved in food too - when you're not filming.
0:04:49 > 0:04:53- Yes, a couple of friends and I - decided to start a pizza business.
0:04:54 > 0:04:55- Cool!
0:04:55 > 0:04:58- We do mobile wood-fired pizzas.
0:04:58 > 0:04:59- We do mobile wood-fired pizzas.- - Amazing!
0:04:59 > 0:05:04- So you have a proper oven fired - by wood on the back of a trailer.
0:05:04 > 0:05:09- Yes. We spend time as friends - making nice food for people.
0:05:09 > 0:05:13- It's nice to know - there are foodies here tonight.
0:05:13 > 0:05:15- I'm going back to the kitchen.
0:05:15 > 0:05:16- I'm going back to the kitchen.- - No pressure!
0:05:16 > 0:05:17- Did you like these?
0:05:17 > 0:05:19- Yes? Well done. Good job.
0:05:19 > 0:05:21- Yes? Well done. Good job.- - I've had two, so they're yours.
0:05:21 > 0:05:25- I'm going to make the ribs - so I hope you enjoy them.
0:05:25 > 0:05:26- See you in a minute. Ta-ra!
0:05:26 > 0:05:27- See you in a minute. Ta-ra!- - Thank you!
0:05:28 > 0:05:29- They're yours. I've had two.
0:05:29 > 0:05:31- They're yours. I've had two.- - I've had two.
0:05:31 > 0:05:32- I'll have these two then.
0:05:33 > 0:05:36- American ribs is the main course.
0:05:36 > 0:05:40- The secret to good ribs - is good meat, of course.
0:05:40 > 0:05:44- I'm told that Anglesey beef - is up there with the best.
0:05:44 > 0:05:48- I went up to see Glyn the butcher - at Tredici Butchers, Beaumaris.
0:05:48 > 0:05:51- They specialize in local beef.
0:05:52 > 0:05:54- Do you cook this cut of meat - at home?
0:05:55 > 0:05:58- I like to cook anything - that's on the bone.
0:05:58 > 0:06:01- The bone helps a lot with taste.
0:06:01 > 0:06:05- There's marrow in the meat. - That softens and goes into the meat.
0:06:06 > 0:06:11- Bones keeps the meat moist too - - it stops it from drying.
0:06:11 > 0:06:14- These ribs - have been matured for 30 days.
0:06:15 > 0:06:17- There's a fantastic layer of fat - on them.
0:06:18 > 0:06:19- This is where the taste is.
0:06:20 > 0:06:21- I'll need a lot more!
0:06:21 > 0:06:22- I'll need a lot more!- - No problem.
0:06:22 > 0:06:24- Brilliant. Thank you.
0:06:24 > 0:06:28- When I cook ribs, all I do is add - a little salt, pepper and oil...
0:06:28 > 0:06:30- ..cover them with foil...
0:06:30 > 0:06:35- ..and cook them for seven hours at - a very low temperature, about 100C.
0:06:35 > 0:06:39- They're perfect. - They're coming away from the bone.
0:06:39 > 0:06:42- The fat has broken down. - They're so tasty.
0:06:42 > 0:06:44- All I need to do now...
0:06:44 > 0:06:49- ..is to use the meat juices - that have come off the ribs.
0:06:49 > 0:06:55- I'm going to boil them with ketchup, - maple syrup, Worcestershire sauce...
0:06:55 > 0:06:59- ..cider vinegar, mustard, - brown sugar, salt and pepper.
0:06:59 > 0:07:01- It'll be nice and sticky.
0:07:02 > 0:07:05- I'll pour it on the ribs - and return them to the oven...
0:07:05 > 0:07:08- ..to give them an amazing glaze.
0:07:08 > 0:07:09- Then we can eat them!
0:07:11 > 0:07:14- The rib juices give - the barbecue sauce a great taste.
0:07:15 > 0:07:18- American lager adds a bitter note.
0:07:18 > 0:07:22- The maple syrup and brown sugar - adds sweetness.
0:07:22 > 0:07:24- The vinegar is nice and sharp.
0:07:25 > 0:07:30- The ketchup helps to thicken the - sauce and mustard gives it a kick.
0:07:30 > 0:07:35- Leave it to simmer - before brushing it on the meat.
0:07:35 > 0:07:38- After another half an hour - in the oven, they're ready.
0:07:39 > 0:07:41- I serve the ribs - with American sides...
0:07:41 > 0:07:45- ..including cornbread, - my American aunt's potato salad...
0:07:45 > 0:07:50- ..which includes eggs, gherkins, - spring onions, mayo and vinegar...
0:07:51 > 0:07:53- ..and home-made beans with bacon.
0:07:58 > 0:08:01- The beef was really nice. - It came off the bone.
0:08:01 > 0:08:04- Really lovely. It was tender.
0:08:04 > 0:08:07- The potato salad too. - It had egg in it.
0:08:07 > 0:08:10- I'd never add egg - but it was really nice.
0:08:10 > 0:08:15- My favourite part of - the main course was the cornbread.
0:08:15 > 0:08:18- It was just like my husband's - American grandmother's.
0:08:18 > 0:08:21- It was a taste of home, - which was nice.
0:08:21 > 0:08:25- The meat was the best bit. - It just came off the bone.
0:08:25 > 0:08:29- Everything worked together well. - I enjoyed it all.
0:08:29 > 0:08:31- I could have eaten a lot more.
0:08:33 > 0:08:35- Everyone - seems to be enjoying themselves.
0:08:36 > 0:08:39- At the bar is Arwel, - our drinks expert.
0:08:39 > 0:08:41- You have two wines for us to taste.
0:08:41 > 0:08:44- You have two wines for us to taste.- - I had to bring wine as you're a fan.
0:08:45 > 0:08:46- I am a fan.
0:08:46 > 0:08:51- I thought we'd start with a rose. - It's not what you'd choose normally.
0:08:51 > 0:08:55- It's from Spain, it's a Bobal grape - so it's heavier and fruitier.
0:08:55 > 0:09:00- As there's a lot of fat in the ribs, - you want acidity to cut through it.
0:09:00 > 0:09:02- We'll start with this.
0:09:03 > 0:09:05- It's an amazing colour.
0:09:05 > 0:09:06- It's an amazing colour.- - Yes, it's darker.
0:09:06 > 0:09:10- People expect a rose - to be sweet and light.
0:09:10 > 0:09:14- You can see this has more colour. - It has more depth.
0:09:14 > 0:09:18- Toro Loco - is the name of the vineyard.
0:09:18 > 0:09:20- It's available in Aldi.
0:09:21 > 0:09:24- The price is so cheap, it's silly - - less than 4 a bottle.
0:09:25 > 0:09:26- No!
0:09:26 > 0:09:28- No!- - You can have a sesh for a tenner!
0:09:31 > 0:09:33- I can taste all the fruit.
0:09:33 > 0:09:36- I like that it's cleansed my palate.
0:09:37 > 0:09:40- As you said, it complements - the fattiness of the meat.
0:09:41 > 0:09:45- The acidity on the side of the mouth - is what will cut through it.
0:09:45 > 0:09:48- We'll move on to the red.
0:09:48 > 0:09:50- I had to keep the American theme.
0:09:50 > 0:09:55- We're going to California, - specifically to Lodi.
0:09:55 > 0:09:58- It's the zinfandel capital - of the world.
0:09:59 > 0:10:01- Zinfandel is fruity.
0:10:01 > 0:10:03- Let's taste it.
0:10:03 > 0:10:07- You could go wrong and choose - a powerful red full of tannin.
0:10:08 > 0:10:11- That would dry the mouth - and spoil the meal.
0:10:11 > 0:10:13- You don't want that with this meal.
0:10:13 > 0:10:16- You still want the acidity - with the fat.
0:10:16 > 0:10:17- It has a nice aroma.
0:10:18 > 0:10:19- It's not too dark.
0:10:19 > 0:10:21- It's not too dark.- - No.
0:10:24 > 0:10:27- You get cherries immediately. - There's a toasty flavour.
0:10:27 > 0:10:29- It's full of flavour.
0:10:30 > 0:10:33- Before drinking the red, - I thought the rose was going to win.
0:10:34 > 0:10:35- It's the red, sorry!
0:10:35 > 0:10:38- The red's more versatile - for this meal.
0:10:38 > 0:10:41- It's tasty - and it reminds me of California.
0:10:41 > 0:10:42- It should.
0:10:42 > 0:10:44- Brilliant. Cheers. Thank you.
0:10:45 > 0:10:48- Arwel will be back later - with American whisky...
0:10:49 > 0:10:51- ..and a Welsh one for me to try too.
0:10:51 > 0:10:55- I'll make cherry and nut brownies...
0:10:55 > 0:10:59- ..and we'll find out - how good our bakers are.
0:10:59 > 0:11:00- .
0:11:02 > 0:11:02- Subtitles
0:11:02 > 0:11:03- Subtitles- - Subtitles
0:11:04 > 0:11:08- I'm in Menai Bridge preparing - an American feast for the locals.
0:11:08 > 0:11:11- Actors from Rownd a Rownd - are tucking in...
0:11:12 > 0:11:16- ..but there are Americans - who've settled here to impress too.
0:11:17 > 0:11:20- Welcome. - What did you think of the food?
0:11:20 > 0:11:22- The food was so good.
0:11:22 > 0:11:23- Superb.
0:11:24 > 0:11:28- Excellent. - It's made me long for America!
0:11:28 > 0:11:30- That's good to know.
0:11:31 > 0:11:34- Do you still cook - American recipes?
0:11:34 > 0:11:38- Well, I cook a lot of food - from Louisiana - Cajun food.
0:11:38 > 0:11:42- Gumbos, etouffees and jambalayas.
0:11:42 > 0:11:45- I like to cook and I like to eat.
0:11:45 > 0:11:48- It's an excellent combination!
0:11:48 > 0:11:51- Lots of seafood - shrimp and so on.
0:11:51 > 0:11:53- Hot too. I like anything hot.
0:11:53 > 0:11:54- Hot too. I like anything hot.- - Lots of spice.
0:11:55 > 0:12:00- Very spicy - cayenne and so on. - Tabasco too, of course!
0:12:00 > 0:12:02- Thank you for coming.
0:12:02 > 0:12:03- Enjoy.
0:12:03 > 0:12:04- Enjoy.- - Thank you.
0:12:06 > 0:12:10- There's no doubt that American food - is very popular in Britain.
0:12:11 > 0:12:15- One who's been influenced - by that cuisine is Osian Roberts.
0:12:15 > 0:12:19- He's a volunteer with the RNLI - up the road in Moelfre.
0:12:19 > 0:12:24- After a family holiday to Florida, - he became obsessed with BBQ sauce.
0:12:25 > 0:12:29- He loves preparing his creations - in the station kitchen.
0:12:30 > 0:12:33- I went over for a taste.
0:12:34 > 0:12:39- Osian, I've heard you're the man - for barbecue sauce in this area.
0:12:39 > 0:12:40- Tell me more about it.
0:12:40 > 0:12:44- Apparently, I'm the man - - that's the story!
0:12:45 > 0:12:49- It started when I went to America - 10-15 years ago.
0:12:50 > 0:12:54- The barbecue I was used to was - burnt sausages and burnt chicken.
0:12:54 > 0:12:57- Over there, - the meat's cooked for hours.
0:12:57 > 0:12:58- It's smoked.
0:12:59 > 0:13:02- The sauce was sweet - and it went with the meat.
0:13:02 > 0:13:06- That's when I came across a - proper barbecue for the first time.
0:13:07 > 0:13:09- They take barbecue sauce - to the next level.
0:13:10 > 0:13:12- It's very competitive.
0:13:12 > 0:13:16- One bloke says his is the best, one - says his is the best in the world...
0:13:16 > 0:13:18- ..and the bloke next door - says so too!
0:13:19 > 0:13:21- It's down to personal taste.
0:13:21 > 0:13:24- I've come up - with my own barbecue sauce.
0:13:24 > 0:13:28- It wouldn't be traditional - over there.
0:13:28 > 0:13:32- They might turn their noses up - that I use ginger.
0:13:32 > 0:13:34- But it's what I like...
0:13:35 > 0:13:39- ..and that's how - I've gone about developing it.
0:13:40 > 0:13:44- Osian starts his barbecue sauce - by frying an onion until it's soft.
0:13:44 > 0:13:47- Then he adds garlic, ginger - and fresh chilli.
0:13:48 > 0:13:53- Next, he adds tomato passata, - brown sugar and black treacle.
0:13:53 > 0:13:57- He leaves it to simmer for a while - before adding the dry spices.
0:13:57 > 0:14:01- Plenty of paprika, - then cloves and fennel.
0:14:03 > 0:14:06- He finishes it with a pinch of salt, - a squeeze of lime...
0:14:06 > 0:14:07- ..and some honey.
0:14:08 > 0:14:10- That's lush.
0:14:10 > 0:14:12- Osian has already roasted - chicken wings.
0:14:13 > 0:14:17- He covers them in the sauce before - returning them for ten minutes.
0:14:17 > 0:14:18- They're then ready to eat.
0:14:18 > 0:14:19- They're then ready to eat.- - Food's ready!
0:14:19 > 0:14:23- There are hungry mouths - in the lifeboat station!
0:14:25 > 0:14:29- Osh, we expect this - every Wednesday night now!
0:14:30 > 0:14:31- We'll see!
0:14:34 > 0:14:35- Hi, Osian. Alright?
0:14:35 > 0:14:36- Hi, Osian. Alright?- - Fine, thanks.
0:14:37 > 0:14:39- Your barbecue sauce is lush.
0:14:39 > 0:14:41- What did you think of the ribs?
0:14:41 > 0:14:42- What did you think of the ribs?- - Fantastic.
0:14:43 > 0:14:44- The best part of the meal for me.
0:14:44 > 0:14:45- The best part of the meal for me.- - Really?
0:14:46 > 0:14:48- The meat fell off the bone.
0:14:48 > 0:14:49- That was the aim.
0:14:49 > 0:14:53- It was obvious that - it had been in the oven for a while.
0:14:53 > 0:14:55- I'm so glad to hear that.
0:14:55 > 0:14:56- Brownies are next.
0:14:57 > 0:14:58- Are you looking forward to those?
0:14:58 > 0:14:59- Are you looking forward to those?- - Definitely.
0:14:59 > 0:15:03- You don't get a belly like mine - without eating brownies!
0:15:03 > 0:15:05- See you later. Thank you.
0:15:07 > 0:15:09- OK. Pudding.
0:15:09 > 0:15:12- You can't get a pudding - more American than brownies.
0:15:13 > 0:15:15- I love them.
0:15:15 > 0:15:19- First, I need to melt the chocolate. - I've got dark chocolate here.
0:15:19 > 0:15:22- It'll go in the saucepan - with butter.
0:15:24 > 0:15:28- This will be melted - on the hob slowly...
0:15:28 > 0:15:31- ..until it's smooth and shiny.
0:15:35 > 0:15:39- I finely chop hazelnuts - and white chocolate.
0:15:39 > 0:15:42- It's a nice contrast - with the dark chocolate.
0:15:42 > 0:15:44- Now on to the brownie mixture.
0:15:45 > 0:15:48- I add eggs to caster sugar - and mix well...
0:15:48 > 0:15:51- ..before adding - the melted chocolate and butter.
0:15:52 > 0:15:54- Then plain flour - and a pinch of salt.
0:15:56 > 0:15:59- For a retro touch, - I'm adding cocktail cherries.
0:15:59 > 0:16:00- I love them.
0:16:00 > 0:16:03- Then the white chocolate and nuts - are added.
0:16:03 > 0:16:07- The mixture goes in tins - lined with parchment paper.
0:16:08 > 0:16:10- To finish, - I'm adding fresh cherries.
0:16:11 > 0:16:14- Forty minutes in the oven - then they'll be ready.
0:16:15 > 0:16:17- While the brownies are cooking...
0:16:17 > 0:16:20- ..I'm back with Arwel - for a little drinkypoo!
0:16:20 > 0:16:24- I'm so excited because - I have whiskies in front of me!
0:16:24 > 0:16:26- I knew you'd be excited.
0:16:26 > 0:16:28- We have three different ones.
0:16:28 > 0:16:33- Carrying on with the American theme, - we have two bourbons.
0:16:33 > 0:16:38- We have one from Wales too though - there's an American connection.
0:16:38 > 0:16:41- We'll start with Maker's Mark.
0:16:42 > 0:16:44- It's a bourbon from Kentucky.
0:16:44 > 0:16:48- Bourbons don't have to come - from Kentucky any more.
0:16:49 > 0:16:51- It can come - from any part of America.
0:16:52 > 0:16:54- I won't give you too much.
0:16:54 > 0:16:55- I won't give you too much.- - Why not?!
0:16:55 > 0:16:57- Not the first one, anyway.
0:16:58 > 0:16:59- Thank you.
0:16:59 > 0:17:00- Thank you.- - Try that.
0:17:00 > 0:17:02- It's similar to a normal whisky.
0:17:03 > 0:17:07- The biggest difference is instead - of barley, it's made using corn.
0:17:07 > 0:17:10- On the nose, - this gives you everything.
0:17:11 > 0:17:13- You know - you'll get vanilla and toffee.
0:17:14 > 0:17:17- It's a bit sweeter - than Scottish whisky.
0:17:17 > 0:17:18- It's so smooth.
0:17:18 > 0:17:20- I'm trying to stop smiling.
0:17:20 > 0:17:22- I'm trying to stop smiling.- - I can tell you've had it before!
0:17:23 > 0:17:24- It's really nice.
0:17:24 > 0:17:27- It's really nice.- - On to the next one, Knob Creek.
0:17:27 > 0:17:29- OK...!
0:17:31 > 0:17:34- Knob Creek is a village in Kentucky.
0:17:34 > 0:17:36- This is a bit more special.
0:17:37 > 0:17:38- It's nine years old.
0:17:38 > 0:17:40- How old is this one?
0:17:40 > 0:17:42- How old is this one?- - It only has to be two years old.
0:17:42 > 0:17:46- What that means is it's aged - in a barrel for two years.
0:17:46 > 0:17:51- They're usually aged for three - to four years. Two is the minimum.
0:17:51 > 0:17:55- You can see a difference in colour - immediately.
0:17:55 > 0:17:57- It's much redder.
0:18:02 > 0:18:04- What you notice immediately...
0:18:04 > 0:18:08- ..which is again quite typical - of bourbons...
0:18:08 > 0:18:11- ..is you taste the alcohol.
0:18:11 > 0:18:14- It's a punch to the mouth.
0:18:14 > 0:18:16- It's just, wow.
0:18:16 > 0:18:18- A Welsh one now.
0:18:18 > 0:18:21- I've chosen Penderyn...
0:18:21 > 0:18:26- ..because once it's made, - it's aged in old bourbon barrels...
0:18:26 > 0:18:29- ..and finished - in old Madeira barrels.
0:18:29 > 0:18:35- You still get - a little oak, vanilla and toffee.
0:18:36 > 0:18:38- It has a lighter colour, clearly.
0:18:38 > 0:18:41- Yes, but a lot of that - is down to the barrel.
0:18:41 > 0:18:45- They use old bourbon casks, - ones that have been used.
0:18:45 > 0:18:49- So a lot of the colour - has gone into previous whiskies.
0:18:49 > 0:18:53- The Madeira it's finished in - makes it smoother at the end.
0:18:57 > 0:18:59- I can see how they all compare.
0:19:00 > 0:19:02- I don't know which one I like most.
0:19:02 > 0:19:06- They're different styles - but the two most similar...
0:19:06 > 0:19:09- ..are the Knob Creek - and the Penderyn.
0:19:09 > 0:19:12- The taste in my mouth is incredible.
0:19:13 > 0:19:15- That'll keep you going for a while.
0:19:15 > 0:19:17- I'm not sure which...
0:19:17 > 0:19:18- The Penderyn.
0:19:18 > 0:19:19- The Penderyn.- - I think so too.
0:19:19 > 0:19:21- Thank you very much.
0:19:24 > 0:19:26- The brownies are ready - and they look tasty.
0:19:27 > 0:19:29- What will the audience think?
0:19:31 > 0:19:32- Wow.
0:19:32 > 0:19:34- The brownies were excellent.
0:19:34 > 0:19:39- I'd never think of putting cherries - in brownies but it worked so well.
0:19:39 > 0:19:41- It's really rich.
0:19:41 > 0:19:44- I enjoyed it. It was light.
0:19:44 > 0:19:48- It was nice to have a light dessert - after so much meat.
0:19:49 > 0:19:52- If you want a go - at making the brownies...
0:19:52 > 0:19:56- ..the recipes from this series - are on the website.
0:19:56 > 0:19:59- Time now - for my favourite part of the show.
0:20:00 > 0:20:04- The time has come to find out - how good are our bakers.
0:20:05 > 0:20:09- The task was to make a pudding - or cake on an American theme.
0:20:10 > 0:20:13- Helping me to judge - are Robin Ceiriog and Sian Beca.
0:20:13 > 0:20:16- What do you think of these?
0:20:16 > 0:20:19- They all look lovely and colourful.
0:20:19 > 0:20:23- Some have obviously - followed the American theme.
0:20:23 > 0:20:25- In terms of...
0:20:25 > 0:20:27- ..the cakes.
0:20:27 > 0:20:28- Occasion cakes.
0:20:28 > 0:20:33- I'm almost expecting General Lee - to jump over this cake!
0:20:33 > 0:20:36- They look like - they're ready to be tasted!
0:20:37 > 0:20:41- We have lots of cakes to taste - but I'm not complaining.
0:20:42 > 0:20:44- The work that's gone into these - is incredible.
0:20:45 > 0:20:46- It took me all day to make.
0:20:46 > 0:20:49- I was up until 11.30pm last night - making it.
0:20:50 > 0:20:54- I forgot it was meant to be American - so I added bourbon last minute.
0:20:54 > 0:20:56- I hope I get away with it!
0:20:56 > 0:20:58- It's lovely.
0:20:58 > 0:21:00- I've made Butterfinger cake.
0:21:00 > 0:21:05- Butterfinger is a chocolate bar - with peanut butter and chocolate.
0:21:06 > 0:21:08- Butterfinger is American chocolate. - Candy!
0:21:09 > 0:21:11- I think I'm going to win!
0:21:11 > 0:21:15- Neither Robin, Sian nor me - will know who's baked what...
0:21:16 > 0:21:20- ..until we've tasted everything - and chosen a winner.
0:21:20 > 0:21:21- Angel Food Cake.
0:21:21 > 0:21:24- It has ten egg whites in it.
0:21:25 > 0:21:26- It's sunk in the middle.
0:21:26 > 0:21:28- It's supposed to be like that.
0:21:28 > 0:21:29- It's supposed to be like that.- - Right.
0:21:30 > 0:21:33- I made a pecan chess pie...
0:21:34 > 0:21:36- ..my aunt from Tennessee's recipe.
0:21:36 > 0:21:38- It's sweeter than the other one.
0:21:39 > 0:21:42- It was stressful - but I'm sure it'll be nice.
0:21:43 > 0:21:44- This is a marathon!
0:21:44 > 0:21:47- This is a marathon!- - It is, but the best marathon ever!
0:21:50 > 0:21:52- We've tasted all the cakes.
0:21:52 > 0:21:56- We'll now choose three - to go on the shortlist.
0:21:56 > 0:21:59- Which three would you choose?
0:21:59 > 0:22:03- They're all very tasty - and it's been very difficult.
0:22:03 > 0:22:07- The Butterfinger cake was tasty.
0:22:07 > 0:22:09- OK. Robin.
0:22:09 > 0:22:14- If Sian's going for that one, I'm - going to choose the Angel Food cake.
0:22:14 > 0:22:17- The Butterfinger cake - or the Angel Food cake.
0:22:18 > 0:22:22- I'm going to choose the cake - I'd like to take home and eat.
0:22:22 > 0:22:24- It's the pecan pie with nuts on top.
0:22:25 > 0:22:29- It matches the brief - and it was baked well.
0:22:29 > 0:22:32- So those are the shortlisted three.
0:22:32 > 0:22:36- Out of those, - which comes out on top?
0:22:37 > 0:22:38- You choose, Sian.
0:22:38 > 0:22:39- You choose, Sian.- - I think this one.
0:22:40 > 0:22:42- The Angel Food cake.
0:22:42 > 0:22:45- Fantastic. Is there a name - behind the label?
0:22:47 > 0:22:48- Our winner is...
0:22:48 > 0:22:49- ..Lowri.
0:22:49 > 0:22:51- Where is she?
0:22:55 > 0:22:56- Come over here.
0:22:57 > 0:22:59- Congratulations.
0:22:59 > 0:23:02- Were you nervous - waiting for the adjudication?
0:23:03 > 0:23:05- Very, since I was last as well.
0:23:05 > 0:23:06- Have you made it before?
0:23:06 > 0:23:07- Have you made it before?- - No.
0:23:07 > 0:23:09- Well done!
0:23:09 > 0:23:12- Is there a reason why you chose - to make it?
0:23:12 > 0:23:16- It's American and it's light. - There's no butter in it.
0:23:16 > 0:23:18- It's a little bit healthy.
0:23:18 > 0:23:19- It's a little bit healthy.- - It was fantastic.
0:23:20 > 0:23:22- We're all agreed - that it's the winner.
0:23:23 > 0:23:26- Congratulations - and well done to you all.
0:23:29 > 0:23:32- Thank you, Lowri, - and thank you, everyone.
0:23:32 > 0:23:34- The party's in full swing here.
0:23:35 > 0:23:36- See you soon.
0:23:54 > 0:23:56- S4C Subtitles by Testun Cyf.
0:23:56 > 0:23:57- .