0:00:00 > 0:00:08- Subtitles
0:00:08 > 0:00:14- Subtitles
0:00:18 > 0:00:23- Hello and welcome to Llanelli where - we're live for the next 50 minutes.
0:00:23 > 0:00:31- It's Blue Monday but don't worry - because we'll boost your spirits.
0:00:31 > 0:00:35- This is what we have for you.
0:00:35 > 0:00:39- Catrin rustles up some comfort food - in the kitchen today.
0:00:39 > 0:00:47- There's an unusual lasagne - followed by a rhubarb pudding.
0:00:47 > 0:00:55- Phil Davies celebrates 60 years - of Liverpool's The Cavern Club.
0:00:55 > 0:01:01- Rhodri Gomer takes us to an - indoor obstacle course in Cardiff.
0:01:01 > 0:01:05- It's growing as a popular way - to keep fit.
0:01:05 > 0:01:10- What beauty advice have you got - for us today, Emma?
0:01:10 > 0:01:16- I'll teach you to care for your lips - and reveal the popular lipsticks.
0:01:17 > 0:01:22- It's another varied programme - on today's Prynhawn Da.
0:01:27 > 0:01:30- We start the programme - by looking at the headlines...
0:01:31 > 0:01:33- ..that have caught the eye - of Karl Davies.
0:01:34 > 0:01:36- Good afternoon to you, Karl.
0:01:39 > 0:01:48- We start with articles about - our Prime Minister, Theresa May.
0:01:48 > 0:01:52- A lot of the newspapers - over the weekend...
0:01:52 > 0:01:57- ..featured stories about Brexit.
0:01:57 > 0:02:08- Theresa May featured - heavily in the newspapers.
0:02:08 > 0:02:18- She's going to deliver her speech - about Brexit tomorrow.
0:02:18 > 0:02:25- The Sun had the best headline - about this.
0:02:25 > 0:02:36- It read "Naggy, Naggy, Naggy!"
0:02:36 > 0:02:48- It reminds me of the 1980s.
0:02:48 > 0:02:55- We've been waiting for a long time - for this to happen.
0:02:55 > 0:02:59- We've got another story - about Theresa May.
0:02:59 > 0:03:05- It's all about her outfits!
0:03:05 > 0:03:09- In The Sun on Sunday, there was - a story about Theresa May...
0:03:09 > 0:03:13- ..and the fact that she is - the first British Prime Minister...
0:03:13 > 0:03:28- ..to appear on the cover - of the US Vogue magazine.
0:03:31 > 0:03:36- These photographs - follows in the footsteps...
0:03:36 > 0:03:48- ..of Lady Gaga and many others.
0:03:48 > 0:03:51- This was a massive story - for The Sun.
0:03:51 > 0:03:56- She's a fan of Vogue.
0:03:57 > 0:04:02- Yes, Theresa May is a huge fan - of Vogue magazine.
0:04:03 > 0:04:08- There was a number of stories about - the NHS over the weekend.
0:04:08 > 0:04:12- The Mirror spoke about - a "Floored NHS!"
0:04:13 > 0:04:24- The Observer stated that the NHS - was an inconvenient truth for May.
0:04:24 > 0:04:31- Many of the photographs reminded us - of those times...
0:04:31 > 0:04:36- ..when there has been some sort - of disaster.
0:04:37 > 0:04:45- The Mirror compares the NHS...
0:04:45 > 0:04:58- ..with other health services - across the world.
0:04:58 > 0:05:03- I think they should have focused on - the differences...
0:05:03 > 0:05:10- ..with Wales, England and Scotland.
0:05:10 > 0:05:14- The Sun had the story of a baby - who was snatched at birth...
0:05:14 > 0:05:20- ..and met her real parents - for the first time after 18 years.
0:05:20 > 0:05:32- This girl had lived with a woman - called Gloria Williams.
0:05:32 > 0:05:37- Gloria had given birth to a child - who was stillborn.
0:05:38 > 0:05:44- She drove across America...
0:05:44 > 0:05:54- ..and kidnapped another baby - from her cot.
0:05:54 > 0:05:59- The police followed 2,500 leads...
0:06:00 > 0:06:05- ..in order to find this.
0:06:05 > 0:06:13- The police had a tip off.
0:06:13 > 0:06:22- I think this could be made - into a film.
0:06:22 > 0:06:34- This does give hope to the family - of Madeleine McCann.
0:06:34 > 0:06:41- Gloria Williams has been a mother - to this child for 18 years...
0:06:41 > 0:06:46- ..and given the child an incredible - upbringing...
0:06:46 > 0:06:52- ..but she faces prison!
0:06:52 > 0:07:07- The Sunday Express had a story about - a feast for the late, George IV.
0:07:08 > 0:07:12- It's believed that George IV...
0:07:12 > 0:07:15- ..wanted to outshine - Napoleon's Imperial coronation.
0:07:16 > 0:07:20- A feast was held in Westminster Hall - at a cost of 240,000...
0:07:20 > 0:07:23- ..which is the equivalent - of 20 million today.
0:07:24 > 0:07:34- It's thought there was 9,000 bottles - of wine.
0:07:34 > 0:07:39- Some 300 were in - the Westminster Hall...
0:07:39 > 0:07:54- ..but others were dining elsewhere.
0:07:55 > 0:08:00- The Duke of Wellington stated that - the king ate a lot!
0:08:00 > 0:08:11- We must mention - the death of Lord Snowdon.
0:08:11 > 0:08:24- This was another of the main stories - in the newspapers.
0:08:24 > 0:08:31- He brought some razzamatazz to the - Royal Family.
0:08:31 > 0:08:35- Lord Snowdon - was a celebrated photographer...
0:08:35 > 0:08:45- of the Royal Family on film.
0:08:46 > 0:08:50- The newspapers don't mention his - Welsh connections.
0:08:50 > 0:08:54- There's plenty to enjoy - this afternoon on Prynhawn Da.
0:08:55 > 0:08:58- Catrin is in the kitchen - and rustles up a seafood lasagne.
0:08:59 > 0:09:04- Phil Davies celebrates 60 years - of Liverpool's The Cavern Club.
0:09:04 > 0:09:06- Join us in a few minutes.
0:09:07 > 0:09:08- .
0:09:14 > 0:09:17- Subtitles
0:09:20 > 0:09:22- Welcome back.
0:09:23 > 0:09:27- We traditionally associate - lasagne with beef or pork mince.
0:09:27 > 0:09:33- Today, Catrin has a lasagne for us - that differs from the norm.
0:09:33 > 0:09:37- Tell us more about this lasagne, - Catrin.
0:09:37 > 0:09:42- Today, I'm making you - a seafood lasagne.
0:09:42 > 0:09:45- You can use any combination of fish - for this recipe.
0:09:46 > 0:09:53- This is lighter for this time - of year.
0:09:53 > 0:09:59- It's fish, white sauce, tomato sauce - and the cheese.
0:09:59 > 0:10:08- I want to show you the sauces.
0:10:08 > 0:10:17- I'm warming two tablespoons - of olive oil...
0:10:17 > 0:10:23- ..and soften some onions and garlic.
0:10:24 > 0:10:29- The onions will sweeten in flavour.
0:10:29 > 0:10:33- Add a tin of tomatoes.
0:10:33 > 0:10:38- This is left to simmer.
0:10:38 > 0:10:42- You need the olive oil...
0:10:42 > 0:10:49- ..because it adds more flavour.
0:10:49 > 0:10:57- This reduces for about 20 minutes.
0:10:58 > 0:11:02- I'm using salmon and cod.
0:11:02 > 0:11:08- You can use any fish.
0:11:18 > 0:11:25- ..such as cod, smoked haddock - and salmon...
0:11:25 > 0:11:33- ..that is sold for making - a fish pie.
0:11:33 > 0:11:38- It is cheaper to do this.
0:11:38 > 0:11:42- I've never had a seafood lasagne.
0:11:42 > 0:11:50- This is similar to a fish pie...
0:11:51 > 0:11:58- ..in that the fish is going to be - poached in some milk...
0:11:58 > 0:12:07- ..with some bay leaves.
0:12:07 > 0:12:11- We're using 400g of fish.
0:12:11 > 0:12:21- Keep an eye on it.
0:12:21 > 0:12:32- It only takes about eight minutes - to poach the fish.
0:12:32 > 0:12:39- The white sauce will be made from - the poaching liquid.
0:12:39 > 0:12:46- There's a lot of saucepans here - today!
0:12:46 > 0:12:51- Melt 50g of butter...
0:12:51 > 0:13:00- ..and add 50g of flour.
0:13:00 > 0:13:08- Keep the milk from the - poaching pan...
0:13:08 > 0:13:13- ..because you want to use it - for your white sauce.
0:13:13 > 0:13:17- This is perfect for this time - of year.
0:13:18 > 0:13:23- Melt the butter.
0:13:27 > 0:13:31- It's a little low.
0:13:31 > 0:13:38- Mix it all well.
0:13:39 > 0:13:51- You can do all this beforehand...
0:13:51 > 0:14:01- ..and prepare it when you're guests - have arrived.
0:14:01 > 0:14:06- You can add the milk slowly.
0:14:06 > 0:14:11- It will thicken.
0:14:11 > 0:14:17- Let's build the lasagne.
0:14:18 > 0:14:26- You can use any combination of fish.
0:14:26 > 0:14:36- I'm making an individual lasagne.
0:14:36 > 0:14:46- I think fresh lasagne sheets...
0:14:46 > 0:14:51- ..are better than the dried - versions.
0:14:52 > 0:15:02- Start layering it all up.
0:15:03 > 0:15:09- You need the tomato sauce, the fish, - the lasagne sheets...
0:15:09 > 0:15:16- ..and the white sauce.
0:15:17 > 0:15:26- You will create an array of layers.
0:15:26 > 0:15:33- This is baked at gas mark 4 for - about 35 minutes.
0:15:34 > 0:15:40- Here's one I made earlier.
0:15:40 > 0:15:47- It's best served with a salad.
0:15:47 > 0:15:52- Nothing beats a homemade lasagne.
0:15:52 > 0:15:54- I can't wait to try it later.
0:15:54 > 0:15:59- Today marks the 60th birthday - of Liverpool's The Cavern Club.
0:15:59 > 0:16:03- It's famous for hosting - the early gigs of The Beatles.
0:16:03 > 0:16:07- Phil Davies has been there many - times and before we chat with him...
0:16:07 > 0:16:12- ..let's see an excerpt of his visit - to the club with Gwyn Llewelyn...
0:16:12 > 0:16:16- ..when they attended an exhibition - about The Beatles in 2003.
0:16:16 > 0:16:20- They say that if you remember the - 1960s, you weren't really there!
0:16:20 > 0:16:24- I was about eleven - when Dad first brought me here.
0:16:25 > 0:16:28- The Beatles weren't playing - but it was The Undertakers.
0:16:29 > 0:16:32- It was very sweaty - but the atmosphere was amazing.
0:16:32 > 0:16:44- Welcome to the programme, Phil.
0:16:45 > 0:16:50- I saw The Beatles in 1963.
0:16:50 > 0:16:56- When did you first go - to the Cavern Club?
0:16:56 > 0:17:01- My father was a fan of Liverpool - football club.
0:17:01 > 0:17:09- He took me to The Cavern Club...
0:17:09 > 0:17:13- ..before going to see the team - in Anfield.
0:17:13 > 0:17:24- Dad took me to see a band - called The Undertakers.
0:17:24 > 0:17:27- They brought a coffin - into the stage.
0:17:27 > 0:17:30- How would you describe the place?
0:17:30 > 0:17:34- The Cavern Club was a real dump!
0:17:34 > 0:17:39- It was an old wine cellar.
0:17:39 > 0:17:42- The Cavern Club was named - by its owner, Alan Synter...
0:17:43 > 0:17:48- ..after a Paris club - called Le Caveau.
0:17:49 > 0:17:54- The Cavern Club opened its doors - on 16 January 1957.
0:17:54 > 0:18:05- It was only for jazz music.
0:18:05 > 0:18:09- John Lennon played there with his - first band...
0:18:09 > 0:18:14- ..called The Quarrymen.
0:18:15 > 0:18:19- Many people associate - The Beatles with The Cavern Club.
0:18:19 > 0:18:32- The Beatles performed 292 times - at The Cavern Club.
0:18:32 > 0:18:39- This was between 1961 and 1963.
0:18:39 > 0:18:44- That is where they were recognized.
0:18:45 > 0:18:49- The Beatles were first spotted - in The Cavern Club...
0:18:49 > 0:18:53- ..by their future manager, - Brian Epstein.
0:18:53 > 0:18:57- Brian Epstein owned a record shop.
0:18:57 > 0:19:00- There was a magazine in Liverpool...
0:19:01 > 0:19:04- ..and The Beatles were mentioned - in the magazine.
0:19:04 > 0:19:08- The Beatles worked hard...
0:19:08 > 0:19:14- ..before they shot to fame.
0:19:14 > 0:19:27- Cilla Black famously worked in - the cloakroom of The Cavern Club.
0:19:27 > 0:19:30- Cilla Black also sang - with some of the groups.
0:19:30 > 0:19:33- The club changed over time.
0:19:33 > 0:19:42- The club lasted into the 1970s.
0:19:42 > 0:19:45- It hosted Elton John and Queen.
0:19:46 > 0:19:49- What was the appeal?
0:19:49 > 0:19:52- It's an historic place.
0:19:53 > 0:19:57- There was nothing like it.
0:19:58 > 0:20:03- It was like performing in a friend's - garage!
0:20:04 > 0:20:09- In the 1970s, the Liverpool Council - condemned The Cavern Club.
0:20:09 > 0:20:16- They demolished the club.
0:20:16 > 0:20:27- The original club - doesn't exist any more.
0:20:27 > 0:20:34- Tommy Smith was the person - who opened the new club.
0:20:34 > 0:20:40- People still perform - at The Cavern Club.
0:20:41 > 0:20:48- Paul McCartney performed there in - the late 1990s.
0:20:48 > 0:20:51- There's a lot of celebrations - this year.
0:20:51 > 0:20:55- To mark today's 60th birthday - celebrations of The Cavern Club...
0:20:56 > 0:20:59- ..a special new statue of the late, - Cilla Black...
0:20:59 > 0:21:02- ..will be officially unveiled.
0:21:03 > 0:21:08- It's worth going to Matthew Street - in Liverpool.
0:21:08 > 0:21:22- There's a lot of things that - remembers The Beatles.
0:21:23 > 0:21:26- You can also visit Penny Lane and - Strawberry Fields.
0:21:26 > 0:21:36- People are desperate to go and see - the history.
0:21:36 > 0:21:39- Was it popular at the time?
0:21:39 > 0:21:42- The place is awash with history.
0:21:43 > 0:21:47- In 1962, The Beatles played three - gigs a day...
0:21:47 > 0:21:53- ..at The Cavern Club.
0:21:53 > 0:22:07- They played during their lunch hour - and during the day.
0:22:07 > 0:22:20- Granada filmed The Beatles at The - Cavern Club once.
0:22:20 > 0:22:22- It's still influencing pop music.
0:22:23 > 0:22:25- Happy birthday to The Cavern Club.
0:22:25 > 0:22:29- There's still plenty to enjoy - on Prynhawn Da after this break.
0:22:29 > 0:22:29- .
0:22:35 > 0:22:37- Subtitles
0:22:41 > 0:22:43- Welcome back to Prynhawn Da.
0:22:44 > 0:22:49- In a moment, Emma has tips on caring - for our lips in the winter months...
0:22:50 > 0:22:54- ..and reveals the popular colours - for the season.
0:22:54 > 0:23:00- We're also back in the kitchen - to sample Catrin's rhubarb pudding.
0:23:03 > 0:23:08- The Obstacle House near Cardiff - offers a fun way to keep fit...
0:23:09 > 0:23:14- ..thanks to its indoor obstacle - course that opened this year.
0:23:15 > 0:23:18- Rhodri Gomer was the ideal person - to visit it.
0:23:27 > 0:23:30- This started as a CrossFit gym.
0:23:31 > 0:23:36- In my heart, I really wanted to do - this assault course.
0:23:36 > 0:23:43- I began building the obstacles, - while I was doing CrossFit.
0:23:43 > 0:23:48- This idea has been in my mind - for years, possibly as a child.
0:23:48 > 0:23:56- Looking back, I used to play on the - hay and ropes on Taid's farm.
0:23:56 > 0:24:03- My love of fitness and assault - courses have combined to make this.
0:24:07 > 0:24:10- There are many different obstacles.
0:24:10 > 0:24:22- There are obstacles that challenges - balance, strength, speed.
0:24:22 > 0:24:24- Look at that wall!
0:24:30 > 0:24:36- It's great and a lot of fun, - but it's harder than it looks.
0:24:36 > 0:24:41- Everyone is really friendly and - we all have a great time.
0:24:41 > 0:24:45- I'm going to give it a shot, - do you have any tips?
0:24:46 > 0:24:54- You should look at the men who run - up the wall and on the ropes.
0:24:57 > 0:25:01- The Obstacle House is a unique - fitness environment.
0:25:02 > 0:25:05- It offers something - for all abilities...
0:25:06 > 0:25:09- ..from young children - to the elderly.
0:25:09 > 0:25:14- I'm allowed to call her elderly, - because she's my sister.
0:25:15 > 0:25:20- Have you seen a change in your - fitness since becoming a member?
0:25:21 > 0:25:24- I joined a year ago and - my strength has improved.
0:25:27 > 0:25:33- You did quite well going around the - course, will you show me the ropes?
0:25:33 > 0:25:38- You'll probably be quicker then me, - as it was when we were children.
0:26:14 > 0:26:17- I think we can call that a draw. - For once!
0:26:27 > 0:26:34- You have to do the course to realize - how difficult it is.
0:26:35 > 0:26:38- It doesn't look testing, - which is great.
0:26:38 > 0:26:44- The young children are having fun - and don't realize that its exercise.
0:26:45 > 0:26:50- When I started, I was doing a bit - of fitness and a lot of running.
0:26:51 > 0:26:55- These days, I'm a lot stronger and - much fitter.
0:26:55 > 0:26:58- Erin occasionally comes with me.
0:26:59 > 0:27:04- Since the course opened, she takes - part in the children's classes.
0:27:05 > 0:27:09- We love it as this is a great thing - to be able to do together.
0:27:12 > 0:27:18- I enjoy the obstacles and - I feel much fitter.
0:27:18 > 0:27:23- I don't think I've built something - which everyone will love...
0:27:24 > 0:27:30- ..but we have people of all shapes - and sizes here.
0:27:30 > 0:27:34- The Obstacle House has only been - open a few weeks...
0:27:35 > 0:27:40- ..but it proves to be popular with - many different groups.
0:27:40 > 0:27:44- The business recently won an award - for its success.
0:27:51 > 0:27:58- They help to broaden businesses, - encourage and support you.
0:27:58 > 0:28:03- They help to put everything in place - and push you forward.
0:28:04 > 0:28:06- What's the next step for you?
0:28:07 > 0:28:12- The next step is to invest in a - larger space, four times this size.
0:28:13 > 0:28:21- The business is so busy that - I couldn't run two locations.
0:28:28 > 0:28:30- It looks like a lot of fun!
0:28:34 > 0:28:41- I've joined by Emma - for some make-up advice.
0:28:41 > 0:28:43- Welcome to the programme, Emma.
0:28:44 > 0:28:49- Today, we're focussing on the latest - colours in terms of lipsticks...
0:28:50 > 0:29:00- ..and we'll learn about caring - for our lips in the cold weather.
0:29:01 > 0:29:07- The past few months have destroyed - my lips.
0:29:07 > 0:29:17- They've been very dry.
0:29:17 > 0:29:24- I want to help you - make your lips soft.
0:29:24 > 0:29:30- This is a light scrub for the lips.
0:29:30 > 0:29:36- The Lush lip scrub is 5.50.
0:29:37 > 0:29:41- There's a sell-by-date on the pot.
0:29:41 > 0:29:51- Scott made this pot.
0:29:51 > 0:29:57- You apply it to the lips - and it tastes delicious.
0:29:57 > 0:30:02- I lick my lips constantly - with this on.
0:30:02 > 0:30:10- This plumps up the lips.
0:30:10 > 0:30:15- The blood comes to the surface - of the lips.
0:30:15 > 0:30:20- They'll be fresh.
0:30:20 > 0:30:29- Next, we have a lip mask.
0:30:30 > 0:30:37- This plumps up - and moisturises the lips.
0:30:38 > 0:30:43- This brings the blood - to the surface...
0:30:44 > 0:30:49- ..which gives a wonderful - natural colour.
0:30:50 > 0:30:56- The lips are just as important - as the skin.
0:30:56 > 0:31:08- I purchased this next item - as a treat.
0:31:08 > 0:31:14- You apply this to the lips - before applying anything else.
0:31:14 > 0:31:16- It's made by BECCA.
0:31:19 > 0:31:30- It will smooth out any lines - on the lips.
0:31:30 > 0:31:45- We're also joined by our model, Nan.
0:31:46 > 0:31:56- Have you used this primer before, - Nan?
0:31:56 > 0:32:02- No, I didn't know anything about it.
0:32:02 > 0:32:05- This is a primer, which will help - to keep the lipstick on.
0:32:05 > 0:32:10- You can purchase it online.
0:32:11 > 0:32:19- Matte lipsticks are very popular.
0:32:19 > 0:32:26- They are like a lip-gloss.
0:32:27 > 0:32:42- It looks thicker - and it has more colour.
0:32:43 > 0:32:53- These colours by Revlon - are wonderful for St Dwynwen's Day.
0:32:54 > 0:33:05- At London Fashion Week, I saw a lot - of coral and orange colours.
0:33:05 > 0:33:12- You don't have to use - the lip liners.
0:33:12 > 0:33:19- This will stay on the lips - for hours.
0:33:19 > 0:33:30- Nan will have to go out tonight - now!
0:33:30 > 0:33:35- You might not see what I've done - with my lips.
0:33:35 > 0:33:40- I've done the ombre effect.
0:33:40 > 0:33:44- The darker colour - is on the outside...
0:33:44 > 0:33:50- ..and the lighter colour - is on the inside.
0:33:50 > 0:33:57- That was some great advice - from Emma.
0:33:57 > 0:33:59- I'm loving this lasagne!
0:34:00 > 0:34:05- After the break, Catrin - has a delicious pudding for us.
0:34:05 > 0:34:09- Yes, I'm going to be making - a pudding using rhubarb.
0:34:12 > 0:34:12- .
0:34:15 > 0:34:17- Subtitles
0:34:21 > 0:34:23- Welcome back.
0:34:25 > 0:34:30- We're closing the programme - in the kitchen with Catrin.
0:34:30 > 0:34:33- You're making - a rhubarb pudding next.
0:34:35 > 0:34:37- Is rhubarb in season, Catrin?
0:34:39 > 0:34:46- Rhubarb isn't in season - but I'm using forced rhubarb.
0:34:46 > 0:34:51- It's made in Yorkshire.
0:34:51 > 0:34:59- Forced rhubarb is when the rhubarb - is literally "forced" to grow...
0:34:59 > 0:35:05- ..in sheds as opposed to in - the outdoors during summer months.
0:35:06 > 0:35:14- The forced rhubarb is pinker - in colour and isn't as tough.
0:35:15 > 0:35:23- It does cost more.
0:35:24 > 0:35:34- You don't expect to see something - this wonderful in January.
0:35:34 > 0:35:49- This is a nice warm pudding - to serve with custard.
0:35:50 > 0:35:56- I've got 200g of sugar and - 1kg of rhubarb in the bowl.
0:35:56 > 0:36:10- I've sliced the rhubarb.
0:36:10 > 0:36:18- Add two tablespoons of plain flour.
0:36:19 > 0:36:25- I'm using one vanilla pod in this.
0:36:26 > 0:36:29- I'd like to say hello - to Linda Davies.
0:36:29 > 0:36:34- She opened her home in - the Gwaun Valley to us on Friday...
0:36:34 > 0:36:37- ..as we celebrated the Old New Year.
0:36:38 > 0:36:44- There was all sorts of food for us.
0:36:44 > 0:36:47- I love rhubarb.
0:36:47 > 0:36:52- Mam used to grow rhubarb.
0:36:52 > 0:36:56- You could freeze it - and keep it for winter.
0:36:56 > 0:37:02- Mix well and leave for 30 minutes.
0:37:02 > 0:37:08- Cook this at gas mark 4.
0:37:08 > 0:37:18- The rhubarb will start to soften.
0:37:18 > 0:37:30- It will create a sauce.
0:37:30 > 0:37:35- Place it in the oven for 20 minutes.
0:37:35 > 0:37:48- We want a sponge for the top.
0:37:48 > 0:37:53- I've got 120g of soft butter - and 120g of sugar in the mixer.
0:37:53 > 0:37:57- You want it to be a golden colour - and soft.
0:37:57 > 0:38:06- This is a wonderful cake to make.
0:38:07 > 0:38:12- The machine is helping us.
0:38:12 > 0:38:19- Mix well and add two eggs.
0:38:20 > 0:38:35- The machine does help to do - the hard work.
0:38:35 > 0:38:44- Add a bit of flour - if the mixture is separating.
0:38:44 > 0:38:46- Add the egg slowly...
0:38:47 > 0:39:02- ..as you would - with a Victoria sponge.
0:39:05 > 0:39:11- Next, we add - 150g of self raising flour.
0:39:11 > 0:39:17- Mix well and we'll remove - the rhubarb from the oven.
0:39:17 > 0:39:23- Add the sponge mixture on top...
0:39:23 > 0:39:30- ..before putting it back in the oven - for 35 minutes.
0:39:31 > 0:39:33- Prepare some custard to serve.
0:39:34 > 0:39:39- A series of meeting to discuss - the new prospectus for Radio Beca...
0:39:41 > 0:39:47- ..are being held tomorrow at 8.00pm - in the Aberaeron Rugby Club...
0:39:47 > 0:39:51- ..on Wednesday - in the Crymych Rugby Club...
0:39:52 > 0:39:56- ..and at 7.00pm on Thursday - at the Carmarthen Football Club.
0:39:56 > 0:40:03- Llinos Lee from the Heno team - has joined us in the studio.
0:40:03 > 0:40:11- Llinos loves rhubarb.
0:40:11 > 0:40:18- Yes, I love rhubarb.
0:40:18 > 0:40:21- What have you got for us - on tonight's Heno?
0:40:23 > 0:40:30- Gerallt goes back to school - but he isn't in a classroom.
0:40:30 > 0:40:35- Before Christmas, we saw a series - of items about Everest Base Camp...
0:40:36 > 0:40:39- ..with Daf Wyn - and Steffan Griffiths.
0:40:40 > 0:40:51- Tonight, we meet Jyoti Upadhuay who - featured on our items about Nepal.
0:40:51 > 0:40:55- This week, S4C airs a new series - called Loriau Mansel Davies a'i Fab.
0:40:56 > 0:41:03- We're joined by Stephen Davies - who works at Mansel Davies.
0:41:03 > 0:41:05- I can't wait to try it.
0:41:05 > 0:41:08- This is delicious.
0:41:08 > 0:41:10- Thank you, Catrin.
0:41:10 > 0:41:14- Prynhawn Da - returns tomorrow at 2.00pm.
0:41:14 > 0:41:18- There's tips on gifts - for St Dwynwen's Day.
0:41:19 > 0:41:25- Dr Llinos highlights the importance - of going for a cervical smear test.
0:41:25 > 0:41:29- Ward Plant follows the news - and weather on S4C.
0:41:29 > 0:41:35- It's another busy day for everyone - at the children's ward in Bangor.
0:41:35 > 0:41:38- Until tomorrow, goodbye.
0:41:58 > 0:41:59- .