0:00:03 > 0:00:07We've travelled the world and eaten everywhere from roadside bars
0:00:07 > 0:00:10to restaurants with Michelin stars. DOG BARKS
0:00:10 > 0:00:14But there really is nothing like a bit of home cooking.
0:00:14 > 0:00:17Coming into a warm kitchen
0:00:17 > 0:00:21filled with the aroma of a tasty meal bubbling away...
0:00:21 > 0:00:23..it's one of life's great pleasures.
0:00:23 > 0:00:29There's nothing like comfort food to put a smile on your face.
0:00:37 > 0:00:42Today, the kind of dishes worth staying home for...
0:00:42 > 0:00:45We're talking traditional values.
0:00:45 > 0:00:47Traditional values, David.
0:00:47 > 0:00:50Traditional values, like morris dancing.
0:00:50 > 0:00:53- What?- Morris dancing, tradition and soup.
0:00:53 > 0:00:55SIMON LAUGHS
0:00:55 > 0:00:59Never did I think I'd hear morris dancing and soup
0:00:59 > 0:01:01in the same sentence, but you've managed to pull it off.
0:01:01 > 0:01:03But our soup,
0:01:03 > 0:01:07it's got those textures, it's sweet, it's savoury.
0:01:07 > 0:01:11It's autumn, spring and winter all rolled into one.
0:01:20 > 0:01:24We melt some butter, take three sweet eating apples.
0:01:24 > 0:01:28Just quarter the apples, and I'm coring them,
0:01:28 > 0:01:30and then I'll just slice them into kind of nice chunks.
0:01:30 > 0:01:32All I'm doing while Dave's doing that,
0:01:32 > 0:01:34I'm getting stuck into the celeriac.
0:01:34 > 0:01:36I've got a carrot and I've got some onions,
0:01:36 > 0:01:38and we're just going to sweat those off
0:01:38 > 0:01:42as soon as those beautiful apples are caramelised.
0:01:42 > 0:01:45Just coat these apples in butter.
0:01:45 > 0:01:48Keep, like, a single layer on the pan.
0:01:48 > 0:01:51Let them cook for about five minutes.
0:01:52 > 0:01:55The thing about soup as a traditional value,
0:01:55 > 0:01:56it really is multicultural.
0:01:56 > 0:01:58- In Indian restaurants, you have mulligatawny.- Yeah.
0:01:58 > 0:02:00Rasam.
0:02:00 > 0:02:02- Yes, yeah.- Beautiful soup.
0:02:02 > 0:02:04In Romania, where my wife's from,
0:02:04 > 0:02:07their traditional soup is a ciorba de burta.
0:02:07 > 0:02:08I love that.
0:02:08 > 0:02:11I hate it. It's tripe soup.
0:02:11 > 0:02:14And actually it's also traditional in Turkey,
0:02:14 > 0:02:17so you can see the Turkish influence went into Romania
0:02:17 > 0:02:19but the Romanians have well and truly claimed it as their own.
0:02:19 > 0:02:22They definitely have that. Right, mucker, we're ready.
0:02:22 > 0:02:24Set the apples aside.
0:02:30 > 0:02:33Great. I have the celeriac...
0:02:35 > 0:02:37..two onions, and the carrot.
0:02:37 > 0:02:39I always think that if you want
0:02:39 > 0:02:42to get the most flavour out of a soup,
0:02:42 > 0:02:45- you've got to put a lot in, haven't you?- Yeah, you have.
0:02:45 > 0:02:46Because then there's a gravity to it,
0:02:46 > 0:02:48- do you know what I mean?- Right.
0:02:48 > 0:02:51There's a texture and a thickness to it that's lovely.
0:02:51 > 0:02:52- Mr King.- Thanks, mate.
0:02:52 > 0:02:55Now, we need to cook this down until everything is pretty soft.
0:02:55 > 0:02:59Here, look, you can see that there's all of those lovely sugars
0:02:59 > 0:03:00on the bottom.
0:03:00 > 0:03:05Well, what you can do is a little bit of the stock...
0:03:07 > 0:03:10..just pour it in, because we want to keep those flavours
0:03:10 > 0:03:12and keep those sugars and we don't want them to burn.
0:03:16 > 0:03:20You know what I like with the traditions of food and cuisine?
0:03:20 > 0:03:23It's a kind of good place to start from and a foundation stone
0:03:23 > 0:03:26for experimentation, because you can push the envelope.
0:03:26 > 0:03:29- If you actually know where you're coming from...- Yeah.
0:03:29 > 0:03:31..and not entirely sure where you're going to,
0:03:31 > 0:03:33- you can always refer back to your home base...- Yeah.
0:03:33 > 0:03:35..and the traditions and values that you had
0:03:35 > 0:03:36when you were learning to cook.
0:03:36 > 0:03:40- Yeah, I think we're there, mucker. - Couple of cloves of garlic.
0:03:40 > 0:03:42We'll just grate them in there.
0:03:42 > 0:03:44You can chop it, if you want.
0:03:44 > 0:03:46We're garlic lovers.
0:03:47 > 0:03:49Just put the potatoes in now.
0:03:52 > 0:03:53Couple of sprigs of thyme.
0:03:53 > 0:03:54I'm just going to put them in as they are.
0:03:54 > 0:03:56We'll fish them out afterwards.
0:03:56 > 0:04:00Then a bay leaf. And now the stock.
0:04:00 > 0:04:02And we're using chicken stock.
0:04:02 > 0:04:04You can just as easy use vegetable stock.
0:04:08 > 0:04:10Bit of seasoning to kick it off.
0:04:15 > 0:04:20Bring it to the boil, simmer... about 20 minutes.
0:04:20 > 0:04:23Yeah, just till the veggies are cooked.
0:04:23 > 0:04:24We're missing something, dude.
0:04:24 > 0:04:26It's an apple...
0:04:26 > 0:04:28HE GASPS ..and celeriac soup.
0:04:28 > 0:04:30The apples go in at this point as well.
0:04:30 > 0:04:32Slightly caramelised, slightly lovely,
0:04:32 > 0:04:34but they're best in than out.
0:04:59 > 0:05:00Go up to 11.
0:05:03 > 0:05:06- Oh, look at this. - Ooh, yeah.
0:05:07 > 0:05:09- Nice, isn't it?- Yeah, lovely, man.
0:05:13 > 0:05:15Shall we taste it for seasoning, Kingy?
0:05:15 > 0:05:16Yes, good idea.
0:05:21 > 0:05:22Little bit more salt.
0:05:22 > 0:05:24- Would you say? - Yeah.- It's lovely, though.
0:05:24 > 0:05:26It's got real depth of flavour.
0:05:26 > 0:05:28Actually, it's a brilliant way
0:05:28 > 0:05:30to get the veggies into the kids, isn't it?
0:05:30 > 0:05:32- Oh, yeah, absolutely.- Mm.
0:05:32 > 0:05:34- I love that tang of the apple as well.- Yeah.
0:05:34 > 0:05:35It's lovely. Really nice.
0:05:35 > 0:05:37There's only three apples there but...
0:05:37 > 0:05:40- They work, don't they? - Oh, yeah, yeah.
0:05:40 > 0:05:41Shall we do the bacon bits?
0:05:41 > 0:05:44- Might as well, dude. - Bacon, an optional extra.
0:05:45 > 0:05:49Obviously, not a good option if you're a vegetarian.
0:05:51 > 0:05:54Just little bit of oil, brush your pan.
0:05:56 > 0:05:58And just stretch them out a little bit,
0:05:58 > 0:06:00cos they go slightly crispier then.
0:06:04 > 0:06:08So, for the other garnishes, we want some creme fraiche,
0:06:08 > 0:06:10and so that it goes into a nice swirl,
0:06:10 > 0:06:12we're just going to let that down with a drop of milk.
0:06:12 > 0:06:14Moo!
0:06:18 > 0:06:21- And creme fraiche.- Shards of bacon.
0:06:24 > 0:06:27And then we want some parsley sprinkles.
0:06:27 > 0:06:29Lovely.
0:06:29 > 0:06:32There we have it. Apple and celeriac soup.
0:06:32 > 0:06:37Proper soup, born out of traditional values.
0:06:37 > 0:06:40Got heritage, that, just like morris dancing.
0:06:48 > 0:06:50Nothing beats a bit of home cooking,
0:06:50 > 0:06:53but every now and then it's nice to have someone else cook for you.
0:06:53 > 0:06:56Thankfully, all over the country there are tasty places
0:06:56 > 0:06:59that make us feel right at home.
0:07:06 > 0:07:07My name is Ross,
0:07:07 > 0:07:10and I'm the fourth generation of the family business, the Rinkha.
0:07:11 > 0:07:16What I do is make the ice cream, which the Rinkha is most famous for.
0:07:22 > 0:07:25We're not only an ice cream shop.
0:07:25 > 0:07:30We are a toy shop, general store, a cafe,
0:07:30 > 0:07:32and we are at the heart of the community.
0:07:36 > 0:07:39- I thank you, Margaret. - Thank you.- Thank you, m'dear.
0:07:47 > 0:07:51Islandmagee is a beautiful, beautiful peninsula
0:07:51 > 0:07:52off the East Antrim coast.
0:07:54 > 0:07:57I've lived in Islandmagee all of my life.
0:07:57 > 0:08:00I was born and bred and reared in Islandmagee.
0:08:00 > 0:08:03It's peaceful, tranquil,
0:08:03 > 0:08:06and I cannot imagine living anywhere else in the world.
0:08:13 > 0:08:15I'm William Hawkins.
0:08:15 > 0:08:20The Rinkha was built as a dance hall by my grandfather
0:08:20 > 0:08:24because he wanted to diversify from the general store which he had
0:08:24 > 0:08:26and wanted to get into the entertainment business.
0:08:30 > 0:08:35In those days, this area was very, very sparsely populated.
0:08:35 > 0:08:40Quite a few people thought this man had lost his senses.
0:08:40 > 0:08:42But he did it and attracted the show bands
0:08:42 > 0:08:45from all over Ireland and became very successful.
0:08:49 > 0:08:52The very fact that people have danced on this floor
0:08:52 > 0:08:56and are still able to come and sit and enjoy a coffee,
0:08:56 > 0:08:58it's special in a lot of customers' hearts.
0:09:00 > 0:09:03It was packed and the music was good.
0:09:03 > 0:09:06People enjoyed themselves here.
0:09:06 > 0:09:09I think the Rinkha means so much to me
0:09:09 > 0:09:11because I met my late husband here.
0:09:11 > 0:09:14They did call it the ballroom of romance.
0:09:14 > 0:09:20Nothing but laughter, good music, good dancing and good ice cream.
0:09:26 > 0:09:31The last dance was in 1968. After that, the dancehall closed.
0:09:31 > 0:09:34My father at that stage gradually turned it into a shop
0:09:34 > 0:09:36which sold a variety of stuff.
0:09:38 > 0:09:40The ice cream has been, always been, at the heart.
0:09:45 > 0:09:48The ice cream is our biggest attraction.
0:09:48 > 0:09:51It has been here since 1921.
0:09:51 > 0:09:55It was invented and made by my great-grandmother, Henrietta,
0:09:55 > 0:09:58and the secret's been passed down very, very carefully
0:09:58 > 0:10:02and kept very, very carefully by the members of the family that know it.
0:10:04 > 0:10:06I love experimenting with flavours.
0:10:06 > 0:10:09You can come in here on a winter's day,
0:10:09 > 0:10:11lock the doors, no-one's about,
0:10:11 > 0:10:14and just mess about with whatever you want.
0:10:14 > 0:10:17That's where you try and find different unique flavours.
0:10:17 > 0:10:20Sometimes I feel like a bit of a mad scientist,
0:10:20 > 0:10:24and some people tell me I look like it wearing this white overall.
0:10:36 > 0:10:38- There we go. Thank you, Margaret. - Thank you.
0:10:38 > 0:10:39As a family business,
0:10:39 > 0:10:42we want the Rinkha to continue into the future.
0:10:42 > 0:10:45There's customers still supporting us to this day
0:10:45 > 0:10:48that supported my great grandfather and grandfather
0:10:48 > 0:10:49and father.
0:10:51 > 0:10:55So, the Rinkha still sells our very famous ice cream,
0:10:55 > 0:10:57we still serve the community.
0:10:58 > 0:11:02We want to keep on supplying the community
0:11:02 > 0:11:04as a central focal point,
0:11:04 > 0:11:08and also I would love to see some live music being brought back.
0:11:29 > 0:11:31You know when you know you've got that pizza
0:11:31 > 0:11:34from the night before and you go...nom-nom?
0:11:34 > 0:11:39What we've done is we've crossed that pizza with the full English.
0:11:39 > 0:11:42There is no food like the pizza that lends itself...
0:11:42 > 0:11:45- No.- ..to a full English breakfast.
0:11:45 > 0:11:47Well, if you make the dough, dude, I'll just make the passata,
0:11:47 > 0:11:51the spready, spready, tomatoey bit
0:11:51 > 0:11:53on the top of your beautiful pizza, dude.
0:11:53 > 0:11:56Do you think we could have brown sauce on our breakfast pizza?
0:11:56 > 0:11:58You can have what the flipping heck you like.
0:11:58 > 0:12:00Marmalade?
0:12:00 > 0:12:02Yeah, nice. HE GAGS
0:12:02 > 0:12:06Right. Yeast goes into the flour, 300g of plain flour.
0:12:06 > 0:12:08It's dried yeast.
0:12:08 > 0:12:11And just give that a good mix in before we put in the salt,
0:12:11 > 0:12:12cos we don't want the salt
0:12:12 > 0:12:15to land on the yeast and to kill the yeast.
0:12:15 > 0:12:17A teaspoon of salt.
0:12:17 > 0:12:20Now I want about two tablespoons of olive oil.
0:12:20 > 0:12:22Mix the olive oil into the tepid water.
0:12:22 > 0:12:25Then we just start to make the dough.
0:12:25 > 0:12:28Right, now, there's two cloves of garlic in here.
0:12:28 > 0:12:30I'm not doing anything other than sticking them in.
0:12:30 > 0:12:33Just into a food processor like that.
0:12:33 > 0:12:38There's 200ml of passata to go in, tomato puree.
0:12:40 > 0:12:43Some oregano, dried.
0:12:43 > 0:12:45About a teaspoon. That'll do.
0:12:45 > 0:12:48Salt. Pepper.
0:12:50 > 0:12:52And some fresh basil leaves.
0:12:55 > 0:12:58Mate, I'm going to turn this on now, so you might have to shout.
0:12:58 > 0:13:00- HE SHOUTS:- That's all right!
0:13:16 > 0:13:18Now, you want this as smooth as you can get it.
0:13:18 > 0:13:21About that consistency. Ooh, look at that.
0:13:22 > 0:13:24And you notice we're not cooking it off,
0:13:24 > 0:13:26but don't forget this goes into the oven.
0:13:26 > 0:13:29When you do dough, there's a point when you know
0:13:29 > 0:13:32that it's dough and not flour and water.
0:13:32 > 0:13:35You know, it just goes elastic.
0:13:36 > 0:13:38- And there we have it. - That looks nice, Dave.
0:13:38 > 0:13:41- Yeah.- Springy.- It's funny.
0:13:41 > 0:13:46- I think pizza dough really needs to be worked, doesn't it?- It does.
0:13:46 > 0:13:49You know, you need the dough to release the gluten,
0:13:49 > 0:13:51but you want your pizza dough to be stretchy and springy.
0:13:51 > 0:13:54Yeah. It looks really nice.
0:13:54 > 0:13:58Put a bit of oil into the bowl just so the dough doesn't stick
0:13:58 > 0:14:01when we take it out.
0:14:03 > 0:14:08We're going to leave this beauty to prove for an hour or so
0:14:08 > 0:14:09till it's doubled in size.
0:14:09 > 0:14:11But you can do this the night before
0:14:11 > 0:14:14and put this in the fridge and the dough will still prove
0:14:14 > 0:14:16in a cool temperature.
0:14:16 > 0:14:17It'll just take a lot longer.
0:14:36 > 0:14:38Et voila. Look at that.
0:14:38 > 0:14:41- It's like Lazarus, that.- Mm.
0:14:41 > 0:14:44Oh, that smells fabulous as well.
0:14:44 > 0:14:46- Now, I've got...- What have you got?
0:14:46 > 0:14:49- ..me peel. - HE WHISTLES
0:14:49 > 0:14:52Of course, you can struggle with two fish slices at home,
0:14:52 > 0:14:54- but, you know, we're not.- No.
0:14:54 > 0:14:56But the thing is, I'm limited to the size of me pizza
0:14:56 > 0:14:58to the diameter of me doodah.
0:14:58 > 0:15:00Well, we don't want a gratuitous breakfast, do we?
0:15:02 > 0:15:05It's a full English fry-up pizza!
0:15:05 > 0:15:07Anyway, I'm going to knock me dough back.
0:15:16 > 0:15:18Should be really spinning this round in the air, shouldn't I,
0:15:18 > 0:15:20in true pizza-house fashion.
0:15:20 > 0:15:23- Absolutely.- Right. Just pop that onto the peel.
0:15:23 > 0:15:26- That's pretty good. - Ah, perfect, mucker.
0:15:26 > 0:15:29So, Leonardo, how do you see your creation?
0:15:29 > 0:15:31I think we put the passata onto the dough.
0:15:31 > 0:15:33- Yes, definitely.- You know, in general pizza fashion.
0:15:33 > 0:15:34Speckle it with sausage.
0:15:34 > 0:15:36I think the streaky bacon in about one-inch bits
0:15:36 > 0:15:38so that when you get a slice you have a piece of bacon.
0:15:38 > 0:15:41- One-inch bits?- Yeah. Black pudding just crumbled.
0:15:41 > 0:15:44- I'm on it.- And then we'll kind of break an egg on the top.
0:15:44 > 0:15:46And then mozzarella on it.
0:15:46 > 0:15:49Of course, you could do a vegetarian version of this,
0:15:49 > 0:15:53just with mushrooms and tomatoes, but then it'd just be a pizza.
0:15:53 > 0:15:56Yeah, that'd be wrong. DAVE LAUGHS
0:15:58 > 0:16:00We've got a pizza stone that we put in the oven
0:16:00 > 0:16:03and that's been in there about 20 minutes warming up.
0:16:05 > 0:16:09- Yes. It's happening, dude. - Nice one, squirrel.
0:16:09 > 0:16:13- Phwoar!- Look at that. See you in about ten minutes.- Get in.
0:16:28 > 0:16:29Beautiful.
0:16:29 > 0:16:31And the egg's still poppable.
0:16:31 > 0:16:32Can we?
0:16:32 > 0:16:34That's it, you see, because of the bread,
0:16:34 > 0:16:36fresh-baked bread, runny egg,
0:16:36 > 0:16:39it's like self-perpetuating soldiers.
0:16:39 > 0:16:40Go on!
0:16:42 > 0:16:44CRUNCHING
0:16:46 > 0:16:47Nice sound.
0:17:01 > 0:17:03- What do you reckon? - I reckon it's genius.
0:17:03 > 0:17:05It's just...
0:17:05 > 0:17:08It just works so well.
0:17:08 > 0:17:11But it's got all the traditions that we love from home,
0:17:11 > 0:17:14with the full English breakfast, fresh-baked bread.
0:17:14 > 0:17:17You know, a bit of cheese on top for indulgence.
0:17:17 > 0:17:21- Crispy bottom. - Yeah, and you've also got that...
0:17:21 > 0:17:25..pizza-for-breakfast kind of vibe, without the guilt.
0:17:39 > 0:17:42Britain has an army of creative chefs who, day after day,
0:17:42 > 0:17:46send out sensational dishes to customers in their restaurants.
0:17:49 > 0:17:52They work long hours, toiling over their stoves,
0:17:52 > 0:17:56but at home, what is it that they cook on their days off?
0:18:00 > 0:18:01I never thought of that...
0:18:01 > 0:18:04My name's Carina Contini.
0:18:04 > 0:18:08I am the chef-proprietor here at Contini Ristorante
0:18:08 > 0:18:11in Scotland's beautiful capital city.
0:18:11 > 0:18:14We are a fresh, simple Italian restaurant
0:18:14 > 0:18:17that prides itself on Southern Italian cooking,
0:18:17 > 0:18:19using the best Scottish ingredients that are available,
0:18:19 > 0:18:23but we also import produce direct from the markets of Italy.
0:18:24 > 0:18:27This kitchen is brutal
0:18:27 > 0:18:29because it's open for breakfast service,
0:18:29 > 0:18:33kicks off for lunch, and then, bang, into dinner service.
0:18:33 > 0:18:37It's hectic, it's busy, but it delivers.
0:18:42 > 0:18:48Home time is recharge, reenergise. It's vital.
0:18:48 > 0:18:52You know, without our downtime, we couldn't cope.
0:18:56 > 0:18:59Home cooking is a mixture of Italian and Scottish.
0:18:59 > 0:19:02I suppose in the summertime, we'll cook more Italian food,
0:19:02 > 0:19:06but definitely in the winter time more comfort, more Scottish food.
0:19:06 > 0:19:09And if you were to ask my children what their favourite dish was,
0:19:09 > 0:19:11it would definitely be steak pie.
0:19:15 > 0:19:18Steak pie is a dish that my grandmother used to cook.
0:19:18 > 0:19:21I think it was one of the first dishes she learned to cook
0:19:21 > 0:19:22coming over from Italy.
0:19:22 > 0:19:26It was handed down to my mother. My mother hates steak pie.
0:19:26 > 0:19:30Maybe that's why we all love it so much!
0:19:34 > 0:19:35It's simple.
0:19:35 > 0:19:37So, you need some olive oil.
0:19:37 > 0:19:40Fry off a couple of onions that have been finely chopped.
0:19:42 > 0:19:47You need really good meat, preferably shoulder of beef,
0:19:47 > 0:19:50chopped up into sort of casserole-sized chunks.
0:19:50 > 0:19:54Dip the chunks of meat in a little bit of flour.
0:19:54 > 0:19:56Brown them off in the pan.
0:19:58 > 0:20:02Add beef stock into the pot with the beef and the onions,
0:20:02 > 0:20:04a little bit of thyme,
0:20:04 > 0:20:06and then pop it into the oven for about an hour,
0:20:06 > 0:20:08an hour and 15 minutes.
0:20:08 > 0:20:14Once it's cooked and tender, then fill a traditional pie dish.
0:20:14 > 0:20:16And then I don't make my own puff pastry.
0:20:16 > 0:20:20I've never made my own puff pastry. It's one of my life's goals.
0:20:20 > 0:20:24I need to find time to make puff pastry.
0:20:24 > 0:20:27But pre-bought puff pastry, lovely vegetables,
0:20:27 > 0:20:31and you really can't go wrong.
0:20:39 > 0:20:46'One of my youngest memories was putting the pastry on the pie.
0:20:46 > 0:20:50'I mean, I probably would've been five or six, scoring the pastry.'
0:20:50 > 0:20:52- A spoon.- A spoon.
0:20:52 > 0:20:55'I suppose eating it today,
0:20:55 > 0:20:58'it just brings back all of those memories,
0:20:58 > 0:21:01'but it's, you know, a traditional Scottish dish that's been served
0:21:01 > 0:21:04'for hundreds of years.
0:21:04 > 0:21:07'And maybe that, as an Italian-Scot,
0:21:07 > 0:21:10'maybe that makes me feel more Scottish when I get to eat it.'
0:21:23 > 0:21:26It doesn't get much more traditional than this.
0:21:26 > 0:21:30Victoria sponge with blackberries and spiced cream.
0:21:30 > 0:21:33- Dave, it's not just blackberries. - No.
0:21:33 > 0:21:35We are going to put... We felt...
0:21:35 > 0:21:38Look, you should really use creme de mure.
0:21:38 > 0:21:40Creme de mure is blackberry liqueur.
0:21:40 > 0:21:43But we couldn't actually find any so we're using creme de cassis,
0:21:43 > 0:21:46- which is just as nice. - Which is blackcurrant liqueur.- Yeah.
0:21:46 > 0:21:50But, you know, it's nice. Bit of booze, bit of spice.
0:21:50 > 0:21:52- I'm just going to sprinkle this with a bit of sugar.- Yeah.
0:21:52 > 0:21:55So, basically, the general rule with a Victoria sponge
0:21:55 > 0:21:59is use the same weight of flour, butter and sugar.
0:21:59 > 0:22:02In this case, 225g.
0:22:02 > 0:22:06Now, traditionally, the ladies of the WI will weigh their eggs.
0:22:08 > 0:22:11And so if I take, say, four eggs,
0:22:11 > 0:22:15the four eggs should weigh around about 225g
0:22:15 > 0:22:19in order for that perfect Victoria sponge.
0:22:19 > 0:22:21So, here we go.
0:22:21 > 0:22:22236.
0:22:22 > 0:22:25By the time we've discarded the shells, we should be spot on.
0:22:25 > 0:22:27It is pretty good basic chemistry.
0:22:27 > 0:22:29So, first off,
0:22:29 > 0:22:33the butter which has been softened and chopped goes into a mixing bowl.
0:22:33 > 0:22:36We need to cream this with the sugar.
0:22:36 > 0:22:40Should be mousse-like, shouldn't it? Lots and lots of air it.
0:22:48 > 0:22:51Did your mum used to make Victoria sponges?
0:22:51 > 0:22:54- Oh, yeah.- So did mine. This was the cake of choice.
0:22:54 > 0:22:56This was about the only cake she made, really.
0:22:56 > 0:22:58In fact, she used to make a coffee cake,
0:22:58 > 0:23:02which in fact was a Victoria sponge, but with that liquid coffee in.
0:23:06 > 0:23:07I reckon we're there, Kingy.
0:23:09 > 0:23:11It's become light and fluffy.
0:23:14 > 0:23:16It's going everywhere!
0:23:16 > 0:23:17Oh, sugar, look at me shirt.
0:23:17 > 0:23:20That's all right. That's fine, that.
0:23:20 > 0:23:22Let's have a feel, let's have a feel.
0:23:22 > 0:23:25I used to love butter and sugar when I was a kid.
0:23:25 > 0:23:26I hope you don't mind me saying,
0:23:26 > 0:23:28but I think that could do with a bit more.
0:23:28 > 0:23:29Oh, all right. That's fine.
0:23:37 > 0:23:40Right, so, add the eggs one at a time.
0:23:40 > 0:23:45After each egg's gone in, pop in a spoonful of flour.
0:23:45 > 0:23:48And that's to stop the mixture from separating
0:23:48 > 0:23:50because you always get a panic on
0:23:50 > 0:23:52- when it separates like that, don't you?- You do, don't you?
0:23:52 > 0:23:54- Well, I do. - Yeah, yeah. You're right.
0:23:57 > 0:24:00And now we can start to add the rest of the flour.
0:24:00 > 0:24:02- Do you want me to do that, mucker? - Yeah, go on.
0:24:06 > 0:24:08Do you want me to spoon round the side, mate...
0:24:08 > 0:24:10- Yeah.- ..so I can get it in?
0:24:10 > 0:24:11Thank you.
0:24:11 > 0:24:13This does remind me of days at home.
0:24:13 > 0:24:15It's the bowl licking, isn't it?
0:24:15 > 0:24:17It's the bowl licking.
0:24:17 > 0:24:20It's the... It's a classic cake batter.
0:24:22 > 0:24:26But what isn't classic is the next bit. Go on, Kingy.
0:24:26 > 0:24:28This is the point where there is shock and awe
0:24:28 > 0:24:30throughout the nation.
0:24:30 > 0:24:31Lemon juice.
0:24:31 > 0:24:35"They've put lemon juice in a Victoria sponge!"
0:24:35 > 0:24:38- Yes.- Yes, we have.
0:24:38 > 0:24:40What you want to do is add enough lemon juice
0:24:40 > 0:24:43just so you get that little drop... the consistency of the drop.
0:24:43 > 0:24:46- Yes, it has.- It has just loosened it right up, hasn't it?
0:24:53 > 0:24:57So, split this between two lined tins.
0:24:58 > 0:25:00It does help if you get them even.
0:25:00 > 0:25:03You don't want one to be bigger than the other.
0:25:04 > 0:25:07I've done it, I've licked the spoon.
0:25:07 > 0:25:10Oh, David!
0:25:10 > 0:25:14That's the two halves of our supercharged Victoria sponge,
0:25:14 > 0:25:19and we pop that into a preheated oven at 180 degrees
0:25:19 > 0:25:21- for 25 minutes.- Mm-hm.
0:25:25 > 0:25:27TIMER TICKING
0:25:30 > 0:25:32SNORING
0:25:36 > 0:25:38BELL RINGS
0:25:46 > 0:25:48- Right, mate.- Right. - I'll do the cream, dude.
0:25:48 > 0:25:51I'll get the spices, because it's a spiced cream.
0:25:52 > 0:25:54Now, bit of whipping cream,
0:25:54 > 0:26:00and whip it to just after it gets to soft peaks.
0:26:00 > 0:26:06So, not firm peaks, not soft peaks, but the bit in the middle.
0:26:08 > 0:26:10- That'll do.- That was quick, that.
0:26:10 > 0:26:14So, we fold in two spoonfuls of icing sugar.
0:26:17 > 0:26:20And now the spice in the box of tricks.
0:26:20 > 0:26:21Shazam!
0:26:23 > 0:26:26I want a quarter teaspoon of allspice.
0:26:28 > 0:26:31A quarter teaspoon of mace.
0:26:31 > 0:26:34A quarter teaspoon of cardamom.
0:26:36 > 0:26:39And a quarter teaspoon of cinnamon.
0:26:50 > 0:26:52- So, that's the spice cream.- Oh!
0:26:54 > 0:26:57Spoon on a layer of blackberries.
0:27:01 > 0:27:06This is one very beautiful Victoria sponge cake.
0:27:06 > 0:27:11You see this beautiful syrup? You just want a little bit of that.
0:27:11 > 0:27:14Not too much, though, or else it will make it soggy.
0:27:20 > 0:27:21And then...
0:27:26 > 0:27:27Well, there you have it.
0:27:27 > 0:27:32That's a wonderful cake that's born out of a great British tradition.
0:27:32 > 0:27:35Our Victoria sponge
0:27:35 > 0:27:37with blackberries and spiced cream.
0:27:40 > 0:27:42I bet you couldn't eat two slices.
0:27:50 > 0:27:53Afternoon tea and cake - now, there's a tradition.
0:27:53 > 0:27:54Absolutely.
0:27:56 > 0:27:59Aw, man. Success.
0:27:59 > 0:28:00Great success.
0:28:00 > 0:28:03Traditional values on a plate.
0:28:03 > 0:28:05- Go on. Go on.- Should I?- Yeah.
0:28:07 > 0:28:08Oh!