0:00:03 > 0:00:05I'm Nigel Slater.
0:00:06 > 0:00:09I think the best kind of cooking is the simplest.
0:00:09 > 0:00:11It's just a matter of knowing
0:00:11 > 0:00:14which combinations work well together.
0:00:15 > 0:00:18And that's what this series is all about.
0:00:18 > 0:00:22Think surf and turf, soft and crisp, sweet and sour.
0:00:22 > 0:00:24I'll be taking a new look at old favourites.
0:00:24 > 0:00:27I wouldn't normally say "scrumptious", but it is.
0:00:27 > 0:00:29And trying out fresh ideas.
0:00:29 > 0:00:32The whole thing just works together on a plate.
0:00:32 > 0:00:34Today is all about sugar and spice.
0:00:34 > 0:00:40That mixture of the familiar and the mysterious...
0:00:40 > 0:00:43the comfort of sugar and the excitement of spice.
0:00:45 > 0:00:49Sugar and spice go so well together in sweet things.
0:00:49 > 0:00:53Think of a fruity Christmas pudding or a sugary cinnamon pastry.
0:00:53 > 0:00:55But I want to explore how sweet and spicy flavours
0:00:55 > 0:00:59work in all kinds of dishes.
0:00:59 > 0:01:04And I'll be sharing fabulous flavour combinations with other cooks.
0:01:04 > 0:01:06You can smell that sugar! Smell the sugar.
0:01:06 > 0:01:09And just a hint of spice as well.
0:01:21 > 0:01:25I often think the best fun a cook can have is seasoning.
0:01:25 > 0:01:27And one of my favourite seasonings of all
0:01:27 > 0:01:32is when I mix sweet things with something spicy.
0:01:32 > 0:01:34It's getting the right amount of heat
0:01:34 > 0:01:36and the right amount of sweetness.
0:01:36 > 0:01:41When I'm making ribs - pork ribs - I often start with some honey.
0:01:42 > 0:01:44Sticky ribs are a classic example
0:01:44 > 0:01:47of sugar and spice working brilliantly together.
0:01:47 > 0:01:50You might never have thought of making them at home,
0:01:50 > 0:01:52but it's much easier than you think.
0:01:54 > 0:01:57So I've got the sweet honey, and now I need the spice.
0:01:57 > 0:01:59I'm going to add crushed chillies.
0:01:59 > 0:02:02And you can use ground chilli if you like,
0:02:02 > 0:02:07but I much prefer the lightly crushed dried chillies.
0:02:07 > 0:02:09They're really quite spicy.
0:02:09 > 0:02:12But because spicing isn't all about heat -
0:02:12 > 0:02:15it's a very aromatic thing too -
0:02:15 > 0:02:20I'm going to stick in a warm, sort of earthy spice too -
0:02:20 > 0:02:23a little bit of star anise.
0:02:26 > 0:02:30They'll give the ribs a lovely, mellow, aniseed flavour.
0:02:33 > 0:02:37I'm adding some oyster sauce for richness.
0:02:37 > 0:02:39There are so many recipes for ribs.
0:02:40 > 0:02:42Some of them have so many ingredients,
0:02:42 > 0:02:44they almost cancel one another out.
0:02:44 > 0:02:47I keep mine simple -
0:02:47 > 0:02:50just a few ingredients that all add their certain something.
0:02:50 > 0:02:53All it needs now is some salt and pepper.
0:02:53 > 0:02:57Don't grind the peppercorns - just bash them a bit.
0:03:01 > 0:03:02Now for the ribs.
0:03:02 > 0:03:05You want something you can really get your teeth into.
0:03:05 > 0:03:08Coat them thoroughly in the marinade.
0:03:08 > 0:03:10What I like to do
0:03:10 > 0:03:12is to leave the ribs
0:03:12 > 0:03:16in the sticky marinade for a few hours.
0:03:16 > 0:03:19Two is the minimum and overnight is probably the maximum.
0:03:19 > 0:03:24It just gives a chance for the spices
0:03:24 > 0:03:26and the sugar to work with the meat.
0:03:26 > 0:03:30Finally, tuck some garlic cloves between the ribs.
0:03:33 > 0:03:35And they'll soften as these are roasting,
0:03:35 > 0:03:37and you'll get a lovely mellowness.
0:03:37 > 0:03:40You won't get that rasping garlic flavour.
0:03:42 > 0:03:45Cover them and leave for as long as you can.
0:03:50 > 0:03:53Once the flavours have really got to know each other,
0:03:53 > 0:03:56then it's into a low oven for 90 minutes.
0:03:59 > 0:04:01Turn them occasionally
0:04:01 > 0:04:03to make sure each rib gets a good coating
0:04:03 > 0:04:05of the sweet and spicy marinade.
0:04:08 > 0:04:10These ribs have been cooking for a good hour and a half,
0:04:10 > 0:04:13and this is the moment when it gets slightly dangerous,
0:04:13 > 0:04:16because I'm going to put them back in the oven,
0:04:16 > 0:04:17on a slightly higher heat.
0:04:18 > 0:04:20I'm going to keep my eye on them
0:04:20 > 0:04:23until they're almost starting to burn.
0:04:23 > 0:04:27Then I've got this incredible sweetness, the spiciness
0:04:27 > 0:04:31and just that edge of caramel burntness to them.
0:04:38 > 0:04:43So this is how I like my ribs - very, very dark, very sticky...
0:04:45 > 0:04:46..very sweet and very spicy.
0:04:49 > 0:04:52Choose plump, meaty ribs and cook them slowly.
0:04:52 > 0:04:55While they're in the oven, they'll fill the kitchen
0:04:55 > 0:04:57with warm, sweet and spicy smells.
0:04:57 > 0:04:59And they'll be the best ribs you've ever eaten.
0:05:13 > 0:05:17Savoury dishes with sugar and spice notes are found around the world.
0:05:17 > 0:05:22Fragrant vegetable curries or fruity lamb tagines.
0:05:22 > 0:05:25And of, course, the wonderful dishes of southeast Asia,
0:05:25 > 0:05:27with all their amazing spices.
0:05:35 > 0:05:37Sometimes I look at recipes
0:05:37 > 0:05:40and I see a great big long list of ingredients.
0:05:40 > 0:05:43At first, I am tempted to turn the page.
0:05:43 > 0:05:46But then, if I have a closer look, I find that, actually,
0:05:46 > 0:05:48it's just a long list of shopping,
0:05:48 > 0:05:51but the method is really quick and simple.
0:05:51 > 0:05:54This is one of those dishes.
0:05:54 > 0:05:56It's a sweet and spicy soup,
0:05:56 > 0:05:59with all those lovely southeast Asian flavours.
0:05:59 > 0:06:03With chilli for heat and coconut milk for sweetness.
0:06:04 > 0:06:08First, I'll need chilli, garlic and ginger.
0:06:08 > 0:06:12Then one of my favourite ingredients...lemongrass,
0:06:12 > 0:06:16and if I can find some in the shops, a few lime leaves.
0:06:16 > 0:06:19I'm going to break these up a little bit. I want to crumble them.
0:06:19 > 0:06:21They're not essential,
0:06:21 > 0:06:25but they will give a lovely citrus fragrance to the dish.
0:06:25 > 0:06:27I'm putting some coriander in there.
0:06:28 > 0:06:32I'm saving the delicate leaves to add at the last minute,
0:06:32 > 0:06:36but the tougher stems can go in with the spices.
0:06:36 > 0:06:38Add a little oil and then simply blitz.
0:06:38 > 0:06:42This will keep in the fridge, so make it in advance, if you like.
0:06:42 > 0:06:44I'll use about half of that spice mix,
0:06:44 > 0:06:48and the rest I'm going to put in a little bowl in the fridge,
0:06:48 > 0:06:50to keep for another day.
0:06:50 > 0:06:53If you try a smaller amount, the blades won't engage with the food.
0:06:57 > 0:06:59Now I'll need some liquid.
0:06:59 > 0:07:01Water would do in a soup,
0:07:01 > 0:07:03but it's always good using a really good stock.
0:07:06 > 0:07:11I've got lots of spice in there. I want to add something sweet.
0:07:11 > 0:07:13I'm going to use coconut milk.
0:07:20 > 0:07:23This has a rich, nutty sweetness.
0:07:23 > 0:07:27Without it, this dish would just be a spicy soup.
0:07:29 > 0:07:32I want this to be a sugar and spice, and that sugar,
0:07:32 > 0:07:35that sweetness, comes from the coconut milk.
0:07:37 > 0:07:43I love putting smooth, slippery noodles in a sweet and spicy soup.
0:07:43 > 0:07:44These are glass noodles...
0:07:44 > 0:07:46no cooking required.
0:07:46 > 0:07:49Just soak in boiling water for a few minutes.
0:07:49 > 0:07:52I want some other ingredients in there.
0:07:52 > 0:07:55And I'm going to put some tomatoes in.
0:07:57 > 0:08:00I want to keep these pieces quite small.
0:08:00 > 0:08:04They take seconds to cook.
0:08:05 > 0:08:08What else goes in the soup is up to you.
0:08:08 > 0:08:11It could be chicken, fish or vegetables.
0:08:12 > 0:08:15Today I fancy some sweet, juicy prawns.
0:08:15 > 0:08:17Frozen are fine.
0:08:17 > 0:08:18Use grey, uncooked ones.
0:08:22 > 0:08:24As soon as they've stopped being grey,
0:08:24 > 0:08:29and they've taken on a little bit of pink colour, then they're cooked.
0:08:31 > 0:08:33Now's the time for a quick taste -
0:08:33 > 0:08:37an opportunity to adjust the flavours to how you like them.
0:08:37 > 0:08:41I'm adding a little extra sweet coconut milk,
0:08:41 > 0:08:44a splash of fish sauce and a squeeze of lime.
0:08:44 > 0:08:46That's what I really love about cooking.
0:08:46 > 0:08:50It's not following a set of rules. 1 - do this, 2 - do that -
0:08:50 > 0:08:53it's about tasting as you go along
0:08:53 > 0:08:56and working out the changes you want to make.
0:08:57 > 0:09:01Add the coriander leaves before putting everything together.
0:09:09 > 0:09:13And finally, a sprinkling of cooling mint.
0:09:24 > 0:09:28It's the heat from the chillies, the heat from the ginger,
0:09:28 > 0:09:33the sweetness from the coconut milk, and then this amazing freshness
0:09:33 > 0:09:35from the lime, from the lemon and from the mint.
0:09:35 > 0:09:39The classic southeast Asian combination of spicy and sweet
0:09:39 > 0:09:41just works so well in this soup.
0:09:42 > 0:09:45The sweetness of the coconut
0:09:45 > 0:09:47marries with the heat of the chilli and ginger
0:09:47 > 0:09:51and makes a few prawns and noodles into a very special supper indeed.
0:10:08 > 0:10:11My search for something gorgeously spicy and sweet
0:10:11 > 0:10:14has led me down to the woods.
0:10:14 > 0:10:16And I've been promised I'm in for a big surprise.
0:10:16 > 0:10:20I wanted a job where I could work with my dog around me all the time.
0:10:20 > 0:10:24It's dog-walking woods, and the site became available.
0:10:24 > 0:10:28I contacted the Forestry Commission and I've been here five years now.
0:10:28 > 0:10:31Most regulars come every day, which is really, really nice.
0:10:31 > 0:10:36It's a lovely feeling that they want to come back all the time.
0:10:36 > 0:10:38Steve Lowe is the owner of a mobile cafe
0:10:38 > 0:10:42which sets up every day in Sherwood Forest.
0:10:42 > 0:10:45But this isn't your average burger van.
0:10:45 > 0:10:48Everything here is home-made to an amazing standard.
0:10:50 > 0:10:52Since he's been here, everybody comes down.
0:10:52 > 0:10:54We're just like one big family.
0:10:54 > 0:10:59The quality of food is excellent. Something different every time.
0:10:59 > 0:11:01It's fabulous. It really is.
0:11:01 > 0:11:04I've eaten at a lot of "chucky wagons" on lay-bys.
0:11:04 > 0:11:06Steve's food is remarkable.
0:11:11 > 0:11:14Steve's going to be cooking a real treat for me -
0:11:14 > 0:11:17spicy and sweet fluffy pancakes.
0:11:17 > 0:11:20But first, we're going blackberry-picking.
0:11:20 > 0:11:22So where's our little patch?
0:11:22 > 0:11:25They grow everywhere around here.
0:11:25 > 0:11:29Ooh, look at these! Glossy ones.
0:11:29 > 0:11:32And it's really weird, because some areas,
0:11:32 > 0:11:35you'll get massive bushes and there's nothing on them.
0:11:35 > 0:11:37That's because you've been out at dawn!
0:11:37 > 0:11:39The customers do bring them for me.
0:11:39 > 0:11:41We're doing well for late in the season.
0:11:41 > 0:11:45The fresh air's given me an appetite.
0:11:45 > 0:11:48I can't wait for breakfast, and one of Steve's most popular dishes.
0:11:48 > 0:11:52- Pancakes.- Yep.
0:11:52 > 0:11:56The thicker-style ones, with apples in advocaat and cinnamon ice cream.
0:11:58 > 0:12:03Steve makes his batter from eggs, flour, sugar and milk.
0:12:05 > 0:12:08- So that's a good, thick batter. - Really thick.
0:12:08 > 0:12:11Just dropping consistency.
0:12:11 > 0:12:13A lot of people call them drop scones.
0:12:13 > 0:12:16Yes, I think that's what I know them as.
0:12:16 > 0:12:20- I can do this in a good heavy frying pan, can't I?- Oh, yeah.
0:12:20 > 0:12:22Wait for the bubbles to start really popping.
0:12:22 > 0:12:25That's when you know it's going to form
0:12:25 > 0:12:28a really good colour on the bottom.
0:12:28 > 0:12:31He dusts the pancakes with icing sugar to make them extra sweet,
0:12:31 > 0:12:35and for the spice, he sprinkles them with cinnamon.
0:12:37 > 0:12:40He's stewing apples with a liqueur
0:12:40 > 0:12:42that I associate with a more festive time of year.
0:12:43 > 0:12:49Now, I know advocaat from my Christmas afternoon snowball!
0:12:49 > 0:12:55- I've never ever thought of using it in the kitchen.- Really?- Mm-hm. It's never crossed my mind.
0:12:55 > 0:12:57- Smells good.- Smells very good.
0:12:57 > 0:13:00It's like instant custard, with a little bit of brandy in.
0:13:00 > 0:13:05Steve serves up the pancakes with the apples and home-made ice cream.
0:13:06 > 0:13:07Looks gorgeous.
0:13:12 > 0:13:14Oh, goodness me!
0:13:15 > 0:13:16It's good?
0:13:16 > 0:13:19Everything's just so comfortable together.
0:13:19 > 0:13:21What's coming through all this is the cinnamon.
0:13:21 > 0:13:24I think I've died and gone to heaven.
0:13:24 > 0:13:29- I'm really glad you like it.- I so do. I think I'd better get a dog.
0:13:39 > 0:13:44Nothing puts me to rights like a great big bowl of lentils or beans.
0:13:44 > 0:13:45Something that's very frugal,
0:13:45 > 0:13:50and something that I can have in the fridge and keep going back to
0:13:50 > 0:13:52and heating up whenever I want it.
0:13:52 > 0:13:56Today I'm cooking one of my favourite suppers...
0:13:56 > 0:13:57a lentil stew.
0:13:58 > 0:14:00It's also got a twist from paprika
0:14:00 > 0:14:03and a topping of sweet caramelised onions.
0:14:04 > 0:14:06To begin with,
0:14:06 > 0:14:09I'm cooking some roughly chopped onions over a low heat.
0:14:09 > 0:14:12I could soften those onions in oil or butter,
0:14:12 > 0:14:15but I'm actually going to use some bacon fat.
0:14:16 > 0:14:18Or even better, some pancetta.
0:14:21 > 0:14:23To make a vegetarian version of this dish,
0:14:23 > 0:14:26you can simply leave out the bacon.
0:14:27 > 0:14:30If you cook this on a high heat, it will sizzle and seal,
0:14:30 > 0:14:33and I don't want that to happen.
0:14:33 > 0:14:37I want the fat to slowly ooze out, almost to melt,
0:14:37 > 0:14:39so I can cook the onions in it.
0:14:41 > 0:14:44I want some sweetness in my lentil stew,
0:14:44 > 0:14:46so I'm pulling up a few baby carrots.
0:14:46 > 0:14:49Parsnip would work just as well.
0:14:51 > 0:14:55Pop the lid on for a few minutes, just to keep the moisture in there.
0:14:57 > 0:14:58Next, the spices...
0:15:00 > 0:15:01There's two sorts of paprika.
0:15:01 > 0:15:05There's the very spicy, hot one, and then there's a softer one.
0:15:05 > 0:15:07And that's the one I'm using.
0:15:07 > 0:15:09About half a teaspoon...
0:15:10 > 0:15:13..to start with. We can always add more later.
0:15:14 > 0:15:15And then cinnamon.
0:15:15 > 0:15:18Barely half a teaspoon.
0:15:20 > 0:15:23And then nutmeg. You can buy it ready-ground,
0:15:23 > 0:15:27but I like it as a whole nutmeg,
0:15:27 > 0:15:29which I then grate.
0:15:37 > 0:15:40I'm going to use these slate-grey puy lentils for my stew.
0:15:40 > 0:15:44They hold their shape during cooking and are deliciously nutty.
0:15:44 > 0:15:46Next, some liquid.
0:15:46 > 0:15:49You can use water or stock.
0:15:49 > 0:15:51I'm using half and half.
0:15:51 > 0:15:54Then leave for a good half an hour,
0:15:54 > 0:15:58so the lentils soften and the carrots give up all their sweetness.
0:16:02 > 0:16:06As the stew cooks, I'm going to make the wonderful topping.
0:16:07 > 0:16:11If you want to up the sweetness factor
0:16:11 > 0:16:12in any recipe,
0:16:12 > 0:16:17then onions slowly cooked over a low heat is the way to do it.
0:16:17 > 0:16:20Their sugars will caramelise on the pan and they'll add a rich,
0:16:20 > 0:16:22mellow sweetness
0:16:22 > 0:16:24to whatever you're cooking.
0:16:24 > 0:16:27While the onions are sizzling,
0:16:27 > 0:16:29I'm adding chopped parsley to the lentils.
0:16:32 > 0:16:35So I'll put some of the parsley in now,
0:16:35 > 0:16:38just so it can quietly cook with everything else,
0:16:38 > 0:16:40and then some of it I'll add at the end,
0:16:40 > 0:16:42just to give it a bit of a green blast.
0:16:44 > 0:16:50So much of our cooking is about fast and frantic. It's about speed.
0:16:51 > 0:16:55This is the sort of cooking you take your time over.
0:16:55 > 0:16:57Just put things on a low heat...
0:16:57 > 0:17:01and let them get on with things themselves.
0:17:08 > 0:17:11Once the onions are golden brown and very soft,
0:17:11 > 0:17:16I'm going to finish them off with a tiny pinch of nutmeg.
0:17:16 > 0:17:19What I'm after is sweet warmth.
0:17:25 > 0:17:28Now, that is going to get a little bit of creme fraiche.
0:17:30 > 0:17:32This just adds that little touch of luxury
0:17:32 > 0:17:35and doesn't cost very much.
0:17:37 > 0:17:39And lovely sweet onions.
0:17:51 > 0:17:54That's something to warm you through and through.
0:17:54 > 0:17:57It's just so sweet and mellow.
0:17:57 > 0:17:59And lovely soft spicing in the background.
0:18:03 > 0:18:06This lentil stew is so comforting.
0:18:06 > 0:18:10The warm spices are given a lift by the caramelised onions.
0:18:26 > 0:18:29I'm spending the day with Steve,
0:18:29 > 0:18:32who runs a mobile cafe in Sherwood Forest.
0:18:32 > 0:18:36We've come to the family allotment, where he gets a lot of his produce.
0:18:36 > 0:18:39But today, I'm raiding the vegetable patch.
0:18:39 > 0:18:41- Sweetcorn...- Mm-hm.
0:18:41 > 0:18:46- That's when they're ready, when the silks go brown.- What's in the bath?
0:18:46 > 0:18:49Come and have a look. The smaller variety of carrots...
0:18:49 > 0:18:53- I've not had any of those this year. - I wouldn't mind cooking with them.
0:18:53 > 0:18:55Take whatever you like.
0:18:55 > 0:18:57Oh, it's too soon to pick them,
0:18:57 > 0:19:00but they're SO sweet when they're that size.
0:19:02 > 0:19:06I like the fact they come out nice and easily.
0:19:06 > 0:19:08I quite fancy a bit of your beetroot, if you don't mind.
0:19:08 > 0:19:12- We've got some already pulled for you - different sizes.- Great.
0:19:12 > 0:19:17When the weather gets really cold, I'm happy with all the big old veg.
0:19:17 > 0:19:22But when they're this tiny and sweet, I can't resist them.
0:19:22 > 0:19:26A few young parsnips, and I'll be ready to cook.
0:19:26 > 0:19:28Isn't it really early for parsnips?
0:19:28 > 0:19:31I like them once the frost has got at them, but..
0:19:31 > 0:19:34see how white and sweet that is?
0:19:36 > 0:19:38Look at him! That's beautiful.
0:19:38 > 0:19:42Oh, my word! That's for soup.
0:19:42 > 0:19:44I've picked the sweetest young vegetables -
0:19:44 > 0:19:49they just need a little helping hand to bring out their natural sugars.
0:19:49 > 0:19:55Root vegetables, particularly things like parsnips...they love butter.
0:19:55 > 0:19:56They absolutely love it.
0:19:56 > 0:19:59So you don't always know what you're cooking, do you?
0:19:59 > 0:20:01You can't sort of plan a menu.
0:20:01 > 0:20:05- If you're lucky enough to get fresh veg, you should use it, whatever's there.- Yeah.
0:20:05 > 0:20:07It's what I was brought up with.
0:20:07 > 0:20:09You cook with what you've got.
0:20:09 > 0:20:11It's amazing to be out in the open air,
0:20:11 > 0:20:13cooking wonderfully fresh vegetables.
0:20:15 > 0:20:18Oh, you grow some lovely things here, Steve.
0:20:18 > 0:20:21It's all thanks to family, not me. I just cook it.
0:20:21 > 0:20:23I'm lucky to receive everything,
0:20:23 > 0:20:25without the back-breaking work.
0:20:27 > 0:20:29I've got some very sweet spice here.
0:20:31 > 0:20:35- This is garam masala.- Wow!- The very soft spices, the non-hot spices.
0:20:35 > 0:20:38So...a little bit of mace,
0:20:38 > 0:20:41and maybe some star anise.
0:20:41 > 0:20:44Some cinnamon, and some nutmeg.
0:20:44 > 0:20:47And clove.
0:20:47 > 0:20:49The lovely thing about garam masala is that,
0:20:49 > 0:20:53when you buy it, the spices are already roasted and ground.
0:20:53 > 0:20:57So you can put it in at the very end of cooking,
0:20:57 > 0:21:00because it's already been roasted.
0:21:00 > 0:21:03I think we're probably ready.
0:21:03 > 0:21:07It's only a little bit, almost like an exaggerated pinch...
0:21:07 > 0:21:09- Mmm.- ..of spice, but it might be enough.
0:21:09 > 0:21:11It looks and smells delicious.
0:21:11 > 0:21:14I suppose, just find a couple of bits and dig in, really.
0:21:14 > 0:21:17- I'm going to have a bit of beetroot. - Have a bit of beetroot.
0:21:20 > 0:21:24- You can smell that sugar! - And just a hint of spice as well.
0:21:27 > 0:21:29Mmm, that's really nice.
0:21:29 > 0:21:32It could take a bit more, though, couldn't it?
0:21:33 > 0:21:37Mum! Jan! Would you like to try?
0:21:39 > 0:21:43- Ooh, it's delicious.- Mmm, that is beautiful.- Very nice, Mum.
0:21:43 > 0:21:46It is that thing of the pleasure to pick something
0:21:46 > 0:21:49and put it in the pan within minutes.
0:21:49 > 0:21:54You know your allotment lunches? When you're working, and you cook something in the shed?
0:21:54 > 0:21:55JAN: That's your job, Dad.
0:21:55 > 0:22:00- We will do that!- So I'll do the cooking, you'll do the digging? - Definitely!
0:22:00 > 0:22:02Just a few vegetables...
0:22:02 > 0:22:05but marry them with spicy seasoning,
0:22:05 > 0:22:07and you get a wonderful accompaniment,
0:22:07 > 0:22:09or something to have as a main course.
0:22:12 > 0:22:16Gardens and allotments are such exciting places for a cook.
0:22:16 > 0:22:21If you'd like more inspiration, just log on to the website.
0:22:28 > 0:22:32When I think of sugar and spice, I think of rainy, damp days
0:22:32 > 0:22:35and warm kitchens, full of wonderful smells,
0:22:35 > 0:22:41like honey and syrup...ginger, ground nutmeg and clove.
0:22:41 > 0:22:45I'm going to be using some of those familiar flavours
0:22:45 > 0:22:47in a sugary, spicy plum pudding cake
0:22:47 > 0:22:49with a stewed plum topping.
0:22:52 > 0:22:56A really useful recipe that works either as a family pudding,
0:22:56 > 0:22:59or as a glorious cake for tea.
0:22:59 > 0:23:03First I need flour, baking powder
0:23:03 > 0:23:05and bicarbonate of soda.
0:23:05 > 0:23:08Now the spices.
0:23:08 > 0:23:12If you wanted to, you could put a little ground clove or nutmeg in,
0:23:12 > 0:23:15but I like to keep it very simple.
0:23:16 > 0:23:19I'm adding two of my favourites.
0:23:19 > 0:23:21Use ground cinnamon -
0:23:21 > 0:23:23a good teaspoon...
0:23:23 > 0:23:26and another teaspoon of ground ginger.
0:23:26 > 0:23:31Sift the flour, bicarb, baking powder and spices together.
0:23:31 > 0:23:34Don't be tempted to skip this.
0:23:34 > 0:23:37It's what will make the cake really light.
0:23:37 > 0:23:41With the spices taken care of, now for the sugary bit.
0:23:43 > 0:23:44I'm using golden syrup...
0:23:44 > 0:23:45about half a tin.
0:23:45 > 0:23:48For extra depth,
0:23:48 > 0:23:50I'm adding some honey...
0:23:50 > 0:23:52thick or runny.
0:23:52 > 0:23:54This is real spice-box baking.
0:23:54 > 0:23:57I can get all my toys out of the cupboard.
0:24:01 > 0:24:03I use light muscovado sugar for this cake.
0:24:03 > 0:24:07Its treacly flavour works so well with the spices.
0:24:08 > 0:24:11Add butter and melt it all together over a low heat.
0:24:14 > 0:24:17Then whisk up a couple of eggs with some milk.
0:24:24 > 0:24:28Stir the sugar and butter very gently,
0:24:28 > 0:24:31just to make sure all the sugar's melted.
0:24:31 > 0:24:34Almost smells like Christmas in here today!
0:24:34 > 0:24:37When the sugar's all melted, turn off the heat
0:24:37 > 0:24:42and let it cool slightly while you line your baking tin.
0:24:42 > 0:24:44So far, so traditional.
0:24:45 > 0:24:49What I want to do is introduce some fruit into my cake.
0:24:49 > 0:24:52Not dried fruits, but some fresh fruit.
0:24:57 > 0:24:59Of all of the fruits,
0:24:59 > 0:25:03I think that members of the plum family take best to spices.
0:25:03 > 0:25:05They need to be quite ripe for this.
0:25:05 > 0:25:10If the plums are very big, then it's worth quartering them.
0:25:10 > 0:25:14They're very heavy, and they'll sink, which is exactly what I want to happen.
0:25:14 > 0:25:18So it will have a cakey quality on top and then underneath,
0:25:18 > 0:25:22it will be soggy with the juice of the plums.
0:25:25 > 0:25:27Add the warm sugar to the spiced flour.
0:25:27 > 0:25:33Mix it in gently. It'll be a bit lumpy but it doesn't matter.
0:25:33 > 0:25:35Stir in the milk and eggs
0:25:35 > 0:25:38and pour the mixture into the lined baking tin.
0:25:38 > 0:25:42Into that, I'm going to drop the plums.
0:25:45 > 0:25:48It goes in the oven for about half an hour.
0:25:50 > 0:25:52I want something luscious to go with it.
0:25:53 > 0:25:57I think it'll be lovely with sugary spicy plums on top.
0:25:57 > 0:26:00What I'm going to do is make a virtual jam, really,
0:26:00 > 0:26:02by popping the fruit into the same pan
0:26:02 > 0:26:05that I melted the golden syrup in.
0:26:06 > 0:26:10Add a little bit of sugar and butter.
0:26:10 > 0:26:12I want some spice in here too.
0:26:12 > 0:26:15I'm going to use the syrup from a jar of preserved ginger.
0:26:17 > 0:26:19And if I hadn't got this,
0:26:19 > 0:26:22I'd just put in a little bit of ground ginger.
0:26:22 > 0:26:28Pop the lid on and leave them to cook while the cake's in the oven.
0:26:36 > 0:26:40After half an hour or so, give it a test.
0:26:40 > 0:26:43It's done when the skewer comes out clean.
0:26:43 > 0:26:46With the spicy stewed plums ready, it's time to plate up.
0:26:48 > 0:26:51This is definitely a cake worth serving warm.
0:26:51 > 0:26:54I'm going to slide the warm plums on top...
0:26:54 > 0:26:56and then...
0:26:56 > 0:26:59some of the syrup round the outside.
0:27:03 > 0:27:05Just a little dollop of cream.
0:27:18 > 0:27:22Sugar and spice...
0:27:22 > 0:27:26..and absolutely gorgeous. It's like heaven on a spoon.
0:27:28 > 0:27:31This is a sweet and spicy treat,
0:27:31 > 0:27:33whether you have it as pudding or cake.
0:27:35 > 0:27:37If you've never tried making your own cakes,
0:27:37 > 0:27:39this is a great place to start.
0:27:55 > 0:27:58The simple combination of sugar and spice
0:27:58 > 0:28:01can open up a whole world of opportunities in the kitchen.
0:28:03 > 0:28:06It could transform the way you think about
0:28:06 > 0:28:09some of your favourite recipes.
0:28:11 > 0:28:13Next time,
0:28:13 > 0:28:15I'll be looking at born and bred -
0:28:15 > 0:28:18recipes inspired by ingredients
0:28:18 > 0:28:21that Mother Nature tells us should be together.
0:28:21 > 0:28:26The only way I could improve that is with just a trickle of cream.
0:28:26 > 0:28:29It's like they were always meant to share a pot or a pan.
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