Mon, 17 Apr 2017 Prynhawn Da

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-Hello and welcome to Prynhawn Da

-on Bank Holiday Monday.

-We hope you've had a great weekend.

-We've got plenty in store for you

-as well as Catrin in the kitchen.

-How are you?

-How are you?

-

-I'm great, thanks.

-I'm making a lamb tagine

-followed by a delicious dessert.

-We've also got this for you.

-Angharad Pearce Jones visits

-a new exhibition at Oriel Myrddin...

-..called Angels of Washing Lines.

-We associate hats with Easter.

-Angela Skym joins us

-with her special collection.

-Emma Jenkins also guides us through

-the latest spring make-up palettes.

-Elinor Gwynn enjoys a stroll around

-Kenfig sand dunes near Port Talbot.

-An interesting history

-lies beneath the sand.

-Stay tuned to both of us

-for the next 50 minutes.

-Welcome to Prynhawn Da.

-We start in the kitchen

-with a lamb tagine.

-What exactly is a tagine?

-A tagine is a North African dish.

-It's named after the pot

-it is traditionally cooked in.

-We haven't got the pot here

-but it's shaped like a cone.

-But you can use an oven casserole

-dish with a lid as an alternative.

-It's like an upside-down

-witch's hat.

-They come in pretty colours too.

-I'll start with the lamb

-that has been frying.

-It's 400g shoulder of lamb.

-We need to cook it for a long time

-for it to become nice and tender.

-And it's got a lovely flavour.

-And it's got a lovely flavour.

-

-It's spring lamb of course.

-To the pot...

-..we add two whole sliced onions.

-If you can, slice them thinly

-and add two cloves of garlic.

-Garlic and lamb meat

-compliment each other.

-This is packed with flavour.

-You can also make this dish

-using a slow cooker.

-It saves you some time too.

-This is like a casserole.

-This is like a casserole.

-

-Yes, a mixed casserole.

-Lamb or chicken are

-traditionally used for this dish.

-A mixture of vegetables

-and dried fruit are added.

-It's a colourful medley

-with red pepper among it all.

-Throw in the onions and garlic

-along with one red pepper.

-The pepper sweetens the dish.

-Slice and add the pepper.

-It's the type of food

-which is warm and rich...

-..and can be eaten

-at any time of the year.

-Yes, you're right.

-It's also boasts summery flavours

-with the addition of red peppers.

-You can prepare the dish beforehand

-and is great to eat on the weekend.

-Allow it to cook for a few minutes.

-Once it's cooked,

-we'll add the spices.

-It's the variety of spices

-that certainly make this dish.

-Use a quarter of

-a teaspoon of cinnamon.

-Then pour in two teaspoons

-of grounded coriander leaves.

-Add three teaspoons of cumin.

-Follow this with

-a teaspoon of dried ginger.

-It's quite spicy.

-It's quite spicy.

-

-It's got a lovely African flavour.

-Reduce the spices

-as they can be quite sour.

-The red pepper will help with this.

-We've also got some dried prunes.

-I've got 120 grams of

-sliced and pitted prunes.

-You can buy them pitted.

-You can buy them pitted.

-

-Yes, you can buy them prepared.

-You just have to slice them.

-That will blend in

-to make a lovely sauce.

-The lamb goes back into the pot.

-Give it a good stir.

-We need some tinned tomatoes.

-Pour in one tin of tomatoes.

-Are those chopped?

-Are those chopped?

-

-Yes.

-Give it a good stir.

-Then, pour 300ml of stock

-into the pot.

-What stock is it?

-What stock is it?

-

-Chicken stock.

-You can also use a vegetable stock.

-Bring it to the boil

-and cover it with a lid.

-Cook it in the oven for an hour

-at 160C or gas mark 3.

-It depends on the cut of the meat.

-You can leave it in the oven

-for an extra 30 minutes.

-You want the meat to be tender.

-If you're throwing a party,

-you can prepare a large batch of it.

-Do you cook the meat longer

-if the pot is larger in size?

-Yes, it needs extra time...

-..especially if the pot is full.

-Cook it for 60 to 90 minutes

-in the oven.

-Remove the tagine from oven

-and serve with some cous cous...

-..flavoured with

-coriander and almonds.

-Is it traditionally

-served with cous cous?

-They serve it with

-cous cous in Morocco.

-But you can serve it

-with rice and even pasta.

-Add 30 grams of ground almonds

-to the cous cous.

-The cous cous

-has been left to swell.

-You can even serve the tagine

-with some mashed potato.

-You can also have it

-with a baked potato.

-Ensure that you give it

-plenty of cooking time.

-The meat has to melt in your mouth.

-That plate is big enough for you,

-Owain.

-Top it off with some almonds

-and fresh coriander.

-This is a lovely meal for you.

-Let's share it

-before everybody else eats it.

-Dive in, Sian.

-It's spicy so be careful.

-I don't want it to... mmm!

-That's nice.

-Mmm!

-It's different to a casserole.

-It's different to a casserole.

-

-Yes, it is.

-It's the spices that

-add the African element.

-I wouldn't think of

-adding almonds to any dish.

-It makes a different

-to the flavour and texture.

-What are you making later?

-What are you making later?

-

-A pudding with hot-cross buns.

-Lovely. We look forward to it.

-Thank you.

-We enter the art world next.

-Angharad Pearce Jones

-visits a unique exhibition...

-..at Oriel Myrddin Gallery

-called Angels of Washing Lines.

-David Jones is an artist

-who refers to himself...

-..as the world's oldest child.

-His work is full of happiness.

-It's wondrous, dreamy, surreal...

-..colourful and remarkable.

-David Jones

-was born in Birkenhead in 1939.

-But as a teenager he attended

-Anglesey's Ysgol David Hughes.

-He knew from the onset

-that art was his forte.

-He works as a graphic artist,

-book and poster designer...

-..and has lectured at colleges such

-as Central St Martins in London.

-Although his style is playful,

-he has a keen and experienced eye.

-This is evident in his

-books of skilled sketches.

-In addition to art,

-he's a soprano saxophone player.

-I'm strongly believe that

-melodies permeate his work.

-This installation has a great story.

-A young David asked his grandmother

-what happens when you die...

-..and where do you go?

-As she explained that angels

-were in the stars above...

-..he looked up and gazed at

-the washing on the line...

-..and he spotted angels,

-stars and various creatures.

-You can't live on Anglesey

-without spotting the seagulls.

-David Jones' collection of noisy,

-threatening birds...

-..is a perfect representation.

-These are lino prints.

-You can't be too intricate

-when cutting into them.

-They suit the subject

-and convey the artist's dreams.

-I notice an immediate link

-between these markings...

-..and the markings

-on his three-dimensional work.

-His style of using a paint brush

-and patterns on the 3D work...

-..derive directly from the prints.

-As someone who also works

-with three dimensional art...

-..I find this installation

-very interesting...

-..as David examines the journey

-between 2D and 3D.

-His mainly works in 2D

-but in his statues...

-..how do you go

-from one to the other?

-These are called zig-zags.

-He's placed hinges in areas

-that normally have a flat surface.

-Therefore, they move from

-something that is flat...

-..to something

-that's three dimensional.

-For someone

-who's in their late 70s...

-..this work is linked with youth

-with the block-structured Lego...

-..or the electronic game, Mindcraft.

-Oriel Myrddin's

-community educational programme...

-..examines these connection

-with pupils who visit here.

-This collection makes me smile.

-They are prints of

-the artist's shopping lists...

-..discovered in bags,

-on the floor and in trolleys.

-We don't write entire words in

-our lists as we're in a hurry.

-There's 'bred' and 'cigs'.

-This Christmas list make me chuckle.

-It states that Gary and Beci will

-have cigs, Donna will have a bag...

-..and he's unsure about Craig.

-It's something that belongs

-to a bygone era.

-These days I create a shopping list

-on my mobile phone.

-It's almost like a tribute

-to the handwritten shopping list.

-During a long and bright career as

-a commercial artist and lecturer...

-..David Jones established

-the Raw Vision magazine in 1988.

-The international magazine

-promotes marginal art...

-..by anonymous artists outside

-of the established art world.

-He was the editor until 1999.

-He was inspired by the work

-he witnessed by all of the artists.

-There's certainly something free

-and marginal about David's work.

-In his sketches,

-prints and statues...

-..David's playful talent

-appears to be vast.

-I encourage you

-to visit Oriel Myrddin...

-..to view this amazing show.

-The exhibition runs until mid May.

-Yes, pay it a visit.

-After the break, Angela Skym

-showcases her collection of hats.

-First, Viv Watkins from

-the Carmarthen Antiques Centre...

-..asks us what is this.

-Can you guess what is this?

-It's a device from the 1960s.

-It's got a wooden handle, opens out

-and it has squares on the front.

-Join us after the break

-to find out what it is.

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-Did you guess what this is?

-This is a potato chipper.

-The potato went in here, you closed

-it and chips came out this end.

-Kitchen utensils are popular.

-It's priced at 15 to 20.

-It's just what you need.

-I thought it was a trap.

-I thought it was a trap.

-

-Yes, it could have been.

-Easter is traditionally associated

-with hats and the Easter bonnet.

-There's often prizes

-for the best hat.

-Our next guest not only loves hats

-but collects them too!

-Angela Skym,

-welcome to the programme.

-Thank you.

-When did it start?

-I don't know!

-I like wearing them

-and feel that a hat makes an outfit.

-You could wear a sack

-but compliment it with a hat!

-You don't have

-to pay through the nose for a hat.

-Mammy wore a lot of hats.

-She had some for church for

-a Cymanfa, funerals and weddings.

-I have two sisters

-but they don't really wear hats.

-They wear them for weddings

-or special occasions.

-In the past, you were classed

-as untidy unless you had a hat.

-That's right.

-First impressions

-often come from the face.

-A hat adds to that.

-Has the tradition of wearing a hat

-long gone?

-Yes, but it's slowly coming back.

-I prefer a hat to a fascinator

-but that's down to my size.

-It would look like a pimple

-on top of my head!

-A hat makes an outfit.

-Do you remember your first hat?

-Yes, I had a felt riding hat

-as a child for a Cymanfa.

-It curled upwards

-and had a petersham ribbon.

-I also had an Easter bonnet

-decorated with little flowers.

-It was made of something

-like Swiss straw and lightweight...

-..with these ribbons around it.

-There's pretty.

-It's amazing

-how we remember these things.

-When I was young...

-..children always wore hats

-and gloves to a Cymanfa.

-Yes, but gloves

-aren't fashionable either.

-Hats are fashionable again

-but they are more casual.

-Yes, that's right.

-How many hats

-form part of this collection?

-I've got quite a few but

-these are all linked with Easter.

-My winter hats

-are very pretty too...

-..but I own quite a lot.

-Tell us about them because

-this small one is interesting.

-I bought it for a wedding

-in the 1980s.

-There's nothing to it.

-It's made from Bangkok straw

-with a big feather.

-Do you remember the CB radio aerials

-that you had before mobile phones?

-I wore it to church and an elder

-said he liked by CB aerial!

-You were picking up

-all sorts of signals.

-It's simple and worn on the front

-of the head as people do today.

-It's still fashionable.

-It belongs to an era.

-There's something about a hat

-that points to a specific era.

-Yes, that's right.

-This is an old one.

-It's had many outings to Ascot...

-..and I wore it to a garden party

-at Buckingham Palace.

-It does need to be steamed.

-It was like a sombrero

-and flatter...

-..but it's a lovely one.

-You've worn them to a few events...

-..so I assume you

-look after them properly.

-Yes, I've got one room in the house.

-It's a junk room

-but I know where everything goes!

-My husband is a carpenter.

-He built a wardrobe along one wall

-to hold all my big hats...

-..but it wasn't big enough!

-There are boxes to the ceiling

-and under the bed.

-They take up a lot of room.

-This hat needs a big box.

-Yes, but I store two or three hats

-in each box.

-You mentioned steaming.

-How do you steam a hat?

-That one is Bangkok straw.

-What do you do to get it back

-to its proper shape?

-I just use a steam iron.

-It does help it but you do it

-very gently and slowly...

-..and stretch it out to get it

-back to the proper shape.

-It's alright as it is.

-Let's move to the hats behind you.

-The one at the top

-is from a specific time.

-Yes, that's a fascinator.

-I've got a hatinator too which is

-half hat and half fascinator.

-It's over here.

-The hat in front of it

-is your favourite.

-Yes, it's light

-and handmade from silk.

-I bought the hat

-before I'd found an outfit.

-I wore it to Buckingham Palace

-when my friend was given the MBE.

-The hat has been to grand places.

-Do you feel

-that when you see a hat...

-..you're reminded of the times

-when you wore it?

-Yes, and I wore this one...

-..when we were both presidents

-for the Llanddarog Show.

-I had a hat for that occasion.

-What about this one over here?

-That's the cheapest hat I own.

-But it looks expensive.

-Everybody likes that one.

-The men always like it

-and the women stay silent!

-I don't expect you to reveal

-how much you spend on a hat...

-..but what do people class

-as being an expensive hat?

-Over 200.

-Why do tend to choose your hat

-before you buy an outfit?

-Hat shops

-are very rare at the moment.

-Llanelli was once home

-to a number of hat shops.

-Swansea was the same with Terry's

-and Elwyn James but they've closed.

-British Home Stores

-always sold hats too.

-C&A had a whole floor

-for their hats.

-You don't get that today.

-Are you the sort of person

-who goes out...

-..and buys a hat

-that could be useful in the future?

-Yes, I do.

-There's a pink hat over there

-with a big bow on it.

-We were on a trip to Abergavenny.

-I spotted this hat and liked it.

-It was in various shades of pink...

-..and there was a lilac one too.

-I liked it and bought it.

-I bought it as soon as we arrived

-in Abergavenny if I'm honest!

-It was in a bag

-because they don't give you a box.

-You only get a bag

-no matter how expensive the hat.

-They charge 15 for the box.

-If it's an expensive hat, you need

-something substantial to hold it.

-I was walking around the streets...

-..and bumped into the bus driver.

-He saw my bag...

-..and offered to take the hat

-back to the bus.

-He took it back

-and put it on the first seat.

-The bus was leaving the car park

-at 5.00pm.

-My friends, husband and I

-got back to the bus.

-The bus driver said it was lucky

-that he was in the bus...

-..when the other passengers

-got back...

-..because one man

-almost sat on the hat!

-He would have been in trouble!

-He would have been in trouble!

-

-Yes, he would.

-It's lovely to see you.

-You always have something new

-to show us so thank you very much.

-After the break,

-Emma Jenkins is here...

-..with some topical make-up advice.

-Elinor Gwynn also visits Kenfig

-which is an area full of history.

-Join us in a few minutes.

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-Welcome back.

-Spring has well and truly sprung so

-we should spring clean everything...

-..including our make-up bags!

-Empty it of the winter products

-and buy some spring shades.

-Emma is here to help as

-the shops are full of new colours.

-Yes, and I've seen a lot

-of collections with peach tones.

-These are lovely shades

-but a bit scary!

-A lot of people have asked me

-how to wear these colours.

-Some of the palettes out there

-are bizarre...

-..but I've chosen one from Lancome

-that has accents of this colour.

-It isn't too orange.

-That's the shade

-that will make it look brighter.

-There are accents of pink

-in each of the colours.

-These are lovely colours

-for the summer.

-Is it suitable for any colourings?

-You have very dark hair

-whilst Helen and I are both blonde.

-Will it suit every skin

-and hair colour?

-Peach hues are lovely

-as they are soft on the skin.

-You skin can have

-tones of peach and pink.

-These colours melt into the face.

-I'm going to apply

-a touch more of this now.

-Helen can close her eyes and I'll

-show you where to put each colour.

-The palest shade is always applied

-to the corner of the eye.

-It opens up the eyes, makes you

-look awake and younger too!

-I've mixed these two shades that

-have sparkle but are not glittery.

-They are lighter

-thanks to this sparkle.

-I've mixed those shades and applied

-them to the remainder of the lid...

-..and blended them together.

-I've used the middle colour

-for the outside part of the eye.

-I've avoided the black because

-I wanted a spring-like look.

-I wanted to create

-a light and natural look.

-You could add the black

-for the evening...

-..but the central shade is lovely to

-add more definition to the crease.

-Adding the darker shade in this

-corner gives the eye more shape.

-This palette is suitable for

-all occasions both day and night.

-We're discussing peaches and pinks

-so do you use these colours, Helen?

-No, I haven't used them in the past.

-I tend to stick to shades of brown.

-I'm quite boring in that sense!

-We're traditional.

-We're traditional.

-

-Yes, that's the way to phrase it.

-Peach is a step forward from brown.

-I'm just the same

-and stick to brown shades.

-It's a step forward

-and leads to coral and pink tones.

-There's lovely palettes to be had.

-Brands are breaking the mould

-to offer something new.

-Keep an eye out for the new colours

-but start with the peach.

-We'll start with peach!

-Some of us...

-Oh, excuse me.

-Oh, excuse me.

-

-Bless you!

-We don't wear peach on our eyes

-or any sort of eye make-up...

-..but like a bright lipstick.

-I've got two options

-that are coral-coloured.

-A lot of people love wearing coral

-for the summer.

-These suit any colouring.

-Sian, Helen and I

-can wear this colour.

-Helen's wearing the Pink Brandy

-by Max Factor.

-It's a great price at only 8.

-Let's apply a touch of it.

-When using this sort of colour,

-you need a good quality lip liner.

-I've got a lot of reasonably-priced

-lipsticks in my kit...

-..but I always carry

-a good quality lip liner.

-I love the ones

-by MAC and Estee Lauder.

-They stay on the lips and are soft.

-It's important to avoid having

-that harsh line.

-It needs to blend in.

-It's very 1990s to have

-that harsh line around the lips.

-The liner

-should blend into the lipstick.

-This colour

-and shades of pink and red...

-..needs to be contained

-by the liner.

-You don't want it to bleed

-onto the rest of your face.

-It looks untidy

-and we don't want that!

-MAC has a lipstick that's brighter

-than what Helen is wearing.

-MAC makes a lot of lipsticks.

-If you can't find

-the colour you want anywhere...

-..go to MAC as they have a great

-choice that vary in consistency.

-This one is amplified.

-It means that this colour

-is almost neon.

-It isn't neon but not far off!

-Let me show you on my hand.

-Let me show you on my hand.

-

-Oh, that's bright!

-It is bright but looks great.

-If you choose a colour

-that's slightly different...

-..try it out by the counters

-and talk to the assistants.

-They can test a few different ones

-with you and remove them properly.

-Don't do it yourself

-with a tissue...

-..because it stains the lips

-and your make-up will look messy.

-Take your time because you can't

-choose a new lipstick in seconds.

-You should spend

-at least an afternoon on it!

-Book an appointment

-as the assistants are happy to help.

-And it doesn't have

-to break the bank.

-There's a lot of reasonably-priced

-colours that you can try out.

-Shop around because there's some

-excellent products out there.

-They are always trying to improve.

-I've got a whole variety of brands

-in my kit.

-Thank you, Emma and Helen.

-Thank you, ladies.

-It's the Year of Legends in Wales.

-A few years ago, Elinor Gwynn

-visited the Kenfig Sand Dunes...

-..between Porthcawl and Port Talbot

-that boasts many legends.

-We've been following the

-coastal path and reached Kenfig...

-..which is to the west of Porthcawl

-and near Pyle and Bridgend.

-Sand dunes used to stretch all the

-way from Ogmore-by-Sea to Swansea.

-Large parts of the dune system

-are long gone...

-..but I'm glad

-that this part is protected.

-There are numerous dunes.

-It's a massive system

-and we only catch a glimpse of it...

-..as we whiz along the M4

-in our cars.

-It's worth stopping to spend

-a few days exploring the area.

-It houses a wealth of wildlife...

-..and is steeped in history

-and mythology.

-There's a different feel and look

-to this part of the path...

-..when compared with

-some of the newer sections.

-What's the history of this part?

-This path was created to help with

-the expansion of the steelworks.

-They wanted a larger port

-to house the big tankers.

-The road was built to transport

-stone from Cornelly Quarry...

-..to the steelworks

-that stands behind us.

-After the road was closed, we fought

-to stop vehicles from using it.

-Today, it's now part

-of the Wales Coast Path.

-This path branches off into several

-paths that stretch around the dunes.

-The dune system is larger

-than people think it is.

-It's a trek to the Kenfig Centre and

-there's numerous paths on the way.

-Let's follow one of these

-smaller paths into the dune system.

-The dunes are home to a variety

-of rare plants and animals.

-Dunes are dynamic habitats.

-It's vital that some of them

-are left as open sand dunes.

-Over the years, we've endeavoured

-to safeguard the dunes...

-..by planting rushes

-and opening coastal caravan parks.

-The sand will turn to soil...

-..and rare plants,

-such as the fen orchid disappear.

-Kenfig has gradually

-been stabilized.

-They are currently recreating

-and rebuilding new sand dunes.

-One notable aspect

-of the dunes at Kenfig...

-..is the old town

-that was buried under the sand.

-The laws of the town

-are still available to read.

-They were published in ordinances

-in 1330.

-You weren't allowed

-to kill an animal in the street.

-If you owned a property

-on the high street...

-..you had to keep

-the pavement clean.

-Its biggest threat

-came in the form of sand.

-A massive storm hit in 1330

-and engulfed the area in sand.

-Over the next 200 years,

-the sand slowly crept in.

-The villagers could do nothing

-so they moved away.

-The church was moved to Pyle.

-The church in Pyle

-once stood in Kenfig.

-The residents of Kenfig moved to

-Pyle, Kenfig Hill and Cefn Cribwr.

-The town was left to wrack and ruin

-and only parts of the castle remain.

-On this beautiful day, it's

-wonderful to reach the Kenfig Pool.

-You can feel the moisture

-in the air.

-What's the history of this area?

-It's a freshwater lake,

-rather than a salt-water lake.

-Several years ago, tests

-were carried out on the lake.

-They discovered that the water

-comes from the Brecon Beacons.

-It travels underground.

-This lake could be unique.

-There isn't a river flowing into it

-or one flowing out of it.

-Tom and I had a great afternoon

-in Kenfig.

-We chatted about shipwrecks...

-..Medieval castles,

-smuggling and folklore.

-We realized this part of Wales still

-held many secrets to be discovered.

-They were lucky

-to have fine weather.

-You wouldn't expect to find

-such a place right next to the M4!

-On tonight's Heno, Daf Wyn and

-Steffan go on an incredible journey.

-Why does man climb mountains?

-For millennia, the world's peaks

-have enticed people to conquer them.

-Steff and I came to Snowdonia...

-..to prepare for

-the biggest challenge of our lives.

-Steff had booked a trip

-to the Himalayas...

-..to fulfil a dream and see

-one of the wonders of the world.

-And me?

-I went with him

-to see what all the fuss was about!

-This wasn't a holiday

-but twelve days of solid walking...

-..up and down...

-..with the aim of climbing 5,300m...

-..to the foot of the world's

-highest mountain - Everest!

-I'm looking forward to seeing that.

-I'm looking forward to seeing that.

-

-Yes, me too.

-You can see Everest Steff a Daf

-on S4C at 7.00pm.

-After the break...

-..Catrin prepares a bread and butter

-pudding using hot cross buns!

-.

-Subtitles

-Subtitles

-

-Subtitles

-Welcome back.

-We close with Catrin

-and her bread and butter pudding.

-Before Sian tells you,

-I've eaten most of your first dish.

-He's eaten the lot!

-It was delicious.

-When it's delicious, I eat it!

-I had one mouthful

-and he scoffed the lot.

-You're lucky you had that.

-If you have hot cross buns

-left from Good Friday...

-..you can make

-a bread and butter pudding.

-You could use panettone or brioche

-as the custard recipe is the same.

-Today, I'm using hot cross buns.

-All I've done is cut them in half.

-It's better if they are dry as

-they'll absorb more of the custard.

-The staler the better!

-The staler the better!

-

-Yes, that's right.

-Spread some butter on each half.

-I'm also going

-to spread some marmalade on them.

-It will compliment the spices

-in the hot cross buns.

-What are the ingredients

-for a hot cross buns?

-What are the spices?

-They contain apple,

-sultanas and cinnamon.

-It's a rich bread.

-The cross is made from a paste

-of flour and water.

-I've got an ovenproof dish ready.

-Spread some marmalade

-between each bun.

-Press the halves together

-and place the buns in the tin.

-It's like a sandwich.

-It's like a sandwich.

-

-Yes, that's right.

-I'll put these in quickly

-and come back to it later.

-I'd better turn that one over.

-What have I done?

-What have I done?

-

-You've got two bases together!

-I'm told that they would

-hang these in their kitchens.

-It brought luck and stopped

-the kitchen from catching fire!

-Giving a bun to an ill person

-helped them to recover.

-There's a lot

-of different traditions.

-The buns are in the tin

-so let's move to the custard.

-You can use this recipe

-with any type of bread.

-I've beaten four egg yolks.

-Add 100g of caster sugar.

-Whisk them together.

-I'm going to add a mixture that's

-half milk and half double cream.

-It's 300ml of double cream...

-..and 300ml of milk.

-Use semi-skimmed or full-fat

-but don't use skimmed milk.

-We'll ignore the calories.

-It won't work with skimmed milk.

-We've eaten so much chocolate

-over the weekend so it won't matter.

-One pudding

-won't make much difference.

-I haven't had an egg

-so if you want to buy me one...

-They're on sale now.

-Yes, so I'll go home with a dozen!

-Pour the mixture back into the jug

-which is a good little tip.

-It helps to keep things neat.

-Pour the custard all over the bread.

-Allow the bread to absorb it.

-You can still see the crosses

-on the buns.

-You wouldn't get that

-if you'd cut them into small pieces.

-Sprinkle 25g of Demerara sugar

-over the top...

-..as well as some cinnamon.

-It has a great smell

-and adds more flavour.

-This is baked at 160 degrees Celsius

-or gas mark 3 for 50 minutes.

-It's a good idea

-to bake it in a bain marie.

-I'm using a roasting tin.

-Why are you doing that?

-Custard cooks very quickly.

-This will stop it from overcooking.

-It's a bath of water.

-This moderates the cooking process.

-It creates a lot of steam

-which will give a silky custard.

-It won't overcook.

-Do you get the same effect

-if you cook it at a lower heat?

-Yes, but you don't want the outside

-to cook and have a raw middle.

-Using this methods protects

-the edges from being overcooked.

-What tin are you using?

-This is just a normal roasting tin.

-It would help

-if I put the pudding in the tin!

-It needs to be deep.

-Be careful

-as we're using boiling water.

-Place it in the oven...

-..and half fill the tin

-with boiling water.

-This is called a bain marie.

-Make sure it doesn't go

-into the custard.

-Yes... ooops!

-You missed.

-You can clean the oven

-at the same time!

-It needs about 50 minutes

-in the oven.

-The steam helps to give you

-a moist pudding.

-The buns are cooked

-so the focus is on the custard.

-The custard should set

-but have a slight wobble.

-You can see that

-in the one I baked earlier.

-The custard is gorgeous.

-The sugar has melted...

-..and the marmalade

-also adds more flavour.

-It should have a slight wobble

-when you remove it from the oven.

-Yes, and you can see that

-in the middle of this one.

-It's a bit like jelly.

-It's like rubber if it's overcooked.

-You've used marmalade

-because it compliments the flavours.

-Can you use something else

-if you don't like marmalade?

-You could replace it with chocolate.

-Add a layer of chocolate chips

-instead of the marmalade.

-It would give you

-a chocolate version.

-Marmalade compliments

-these flavours...

-..so I'd replace the hot cross buns

-with a brioche if you used jam.

-Try that and tell me what you think.

-I ate so much earlier

-that I'm almost too full to try it.

-I'll try it for you.

-You're making me jealous.

-That's lovely.

-It's a simple recipe to prepare.

-Don't eat it too quickly

-because I want some more.

-You can have the other bowl.

-Thank you.

-That's all for today

-but we're back tomorrow at 2.00pm.

-Don't forget the programme

-on Everest at 7.00pm.

-Enjoy the rest of the bank holiday.

-S4C Subtitles by Tinopolis

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