0:00:03 > 0:00:06We've travelled the world. We've eaten everywhere
0:00:06 > 0:00:09from roadside bars to restaurants with Michelin stars.
0:00:11 > 0:00:15But there really is nothing like a bit of home cooking.
0:00:15 > 0:00:17Coming into a warm kitchen, filled with the aroma
0:00:17 > 0:00:20of a tasty meal bubbling away.
0:00:21 > 0:00:23It's one of life's great pleasures.
0:00:24 > 0:00:28There's nothing like comfort food to put a smile on your face.
0:00:38 > 0:00:40Today, recipes from my neck of the woods -
0:00:40 > 0:00:42Cumbria.
0:00:44 > 0:00:47The Cumberland sausage, the most famous sausage in the world.
0:00:47 > 0:00:50This is like a shortened version.
0:00:50 > 0:00:53It's a bit like those kind of cut-down novels,
0:00:53 > 0:00:54do you know what I mean?
0:00:54 > 0:00:56SI LAUGHS
0:00:56 > 0:00:58But it's quite acceptable for a tray bake.
0:01:05 > 0:01:07First off, some oil in your tin.
0:01:08 > 0:01:10I want onion wedges.
0:01:10 > 0:01:11I tell you what I'm doing,
0:01:11 > 0:01:13I'm just going to prepare this butternut squash.
0:01:13 > 0:01:16Now you could use other sausages but, you know,
0:01:16 > 0:01:19- I like Cumberland sausages because they're peppery...- They are.
0:01:19 > 0:01:21..and they're full of meat.
0:01:22 > 0:01:27So we're going to add bone-in chicken thighs.
0:01:27 > 0:01:31The reason that we get the bone on, it just adds flavour, doesn't it?
0:01:31 > 0:01:34And the beautiful, beautiful skin goes all crispy
0:01:34 > 0:01:37and lovely and you want that, it's a comforting dish this, it's lush.
0:01:37 > 0:01:40You could take the skin off if you wanted,
0:01:40 > 0:01:41you could take the bones out.
0:01:41 > 0:01:43Cumberland sausage in there as well.
0:01:43 > 0:01:46Lovely. And then on top of that...
0:01:47 > 0:01:49You haven't peeled the squash!
0:01:49 > 0:01:51Well, it's rustic, innit?!
0:01:51 > 0:01:54It's kind of, all the ingredients in this are pretty basic,
0:01:54 > 0:01:56and it's great because it's quick.
0:01:56 > 0:01:59Now I'm just going to strip some thyme onto there.
0:02:00 > 0:02:02Sprinkle it all over.
0:02:03 > 0:02:06While Dave's doing that, I'm going to put a little bit of salt
0:02:06 > 0:02:08and some pepper in there as well.
0:02:10 > 0:02:12A good glug of olive oil on top of there.
0:02:15 > 0:02:19Now, I've got 100ml of water and 50ml of red wine.
0:02:21 > 0:02:23And that's it for the first stage.
0:02:23 > 0:02:26We pop that into a preheated oven, 180 degrees Celsius,
0:02:26 > 0:02:27for half an hour.
0:02:30 > 0:02:33- Did you ever do Cumberland wrestling?- Oh, yeah!
0:02:33 > 0:02:35No, you'll hurt yourself.
0:02:35 > 0:02:37I'll be all right, gentle.
0:02:37 > 0:02:41Cumberland wrestling, it's like sumo but they wear like white tights
0:02:41 > 0:02:43and you stand on a hilltop, and you go like this, you go...
0:02:45 > 0:02:47And then you try to flip each other up.
0:02:49 > 0:02:51I quite like that.
0:02:51 > 0:02:53Get off me now.
0:02:53 > 0:02:56No, no, we've done the demonstration.
0:02:56 > 0:02:58Right. See you in a bit.
0:03:07 > 0:03:09Lovely.
0:03:13 > 0:03:14HE CHUCKLES
0:03:14 > 0:03:17It's bits like this that really brighten up your dish.
0:03:25 > 0:03:29There's nothing goes better than chicken and mushrooms,
0:03:29 > 0:03:31sausage and mushrooms.
0:03:31 > 0:03:34So I'm going to put a layer of sliced mushies on,
0:03:34 > 0:03:36and again, keeping this quite rustic.
0:03:36 > 0:03:39See, that's just started to turn now, hasn't it.
0:03:39 > 0:03:42- It's lush.- That looks nice, Kingy. - Doesn't it?- Now the glaze.
0:03:42 > 0:03:46We have a tablespoon of maple syrup.
0:03:46 > 0:03:48It's a lovely glaze, this.
0:03:48 > 0:03:50Oh, aye.
0:03:50 > 0:03:53And a teaspoon of red wine vinegar.
0:03:53 > 0:03:55So we've got sweet and savoury.
0:04:01 > 0:04:05- So you're just dabbing that on, aren't you?- Yeah.- That's nice.
0:04:05 > 0:04:07You get an even more even coating then, don't you?
0:04:07 > 0:04:09You do, on the sausage as well.
0:04:12 > 0:04:13There we go.
0:04:13 > 0:04:18Now because we Cumbrians are bang on in the 21st century -
0:04:18 > 0:04:21it's not traditional but we like a bit of oomph
0:04:21 > 0:04:23and it can be cold up there -
0:04:23 > 0:04:26so I reckon about half a teaspoon of chilli flakes.
0:04:26 > 0:04:28Beautiful.
0:04:29 > 0:04:33Roast for a further 25-30 minutes until everything is cooked through
0:04:33 > 0:04:35and well browned.
0:04:36 > 0:04:39Now alongside this, we're going to serve some cavolo nero.
0:04:39 > 0:04:42It's like a super-duper cabbage, fresh from the garden.
0:04:42 > 0:04:45It is quite a robust green, this.
0:04:45 > 0:04:47And although it's not fashionable,
0:04:47 > 0:04:50- it's quite nice if it's cooked down for quite a while.- Mm.
0:04:57 > 0:05:00- Smell that, straight from the garden.- Oh, beautiful!
0:05:00 > 0:05:03I like cavolo nero because there's a slight bitterness to it,
0:05:03 > 0:05:05- and depth.- Yeah.- It's great.
0:05:05 > 0:05:08Great with pasta, isn't it? Or great with minestrone.
0:05:10 > 0:05:12- We might as well chuck this thyme in, eh?- Why not?
0:05:12 > 0:05:15I'll strip it off first. We don't want stalks.
0:05:18 > 0:05:21That's so lovely. A proper winter green, isn't it, that?
0:05:21 > 0:05:23I love it. Do you want some lemon zest?
0:05:23 > 0:05:27Please, man. Put a little bit of salt in there as well.
0:05:35 > 0:05:37Add a little bit of water.
0:05:42 > 0:05:44Not too much. What we'll do...
0:05:46 > 0:05:48..a little bit of nutmeg in that.
0:05:48 > 0:05:50Nutmeg's great on spinach, too, isn't it?
0:05:50 > 0:05:52- It's lovely.- Beautiful.
0:05:52 > 0:05:54Right, a little bit. Shall we turn that off?
0:05:54 > 0:05:56You don't want to burn the 'meg.
0:05:56 > 0:05:58Perfect.
0:05:58 > 0:06:01It's surprising, isn't it? You just cook it down for about 15 minutes,
0:06:01 > 0:06:0320 minutes, boom, done.
0:06:03 > 0:06:04Absolutely gorgeous.
0:06:06 > 0:06:09Oh!
0:06:09 > 0:06:10Get in.
0:06:10 > 0:06:14All that walking and drinking tea, dude, I'm exhausted!
0:06:14 > 0:06:15And that's what you need.
0:06:15 > 0:06:17- Look at that.- Oh, look at that.
0:06:17 > 0:06:19And did you know what we call pork sausages up where I'm from?
0:06:19 > 0:06:23Snadgers. Look at the blush on those snadgers.
0:06:24 > 0:06:26You know why they call sausages bangers?
0:06:26 > 0:06:28Cos in World War II, you know,
0:06:28 > 0:06:31they used to pump the sausages full of water to make them go further.
0:06:31 > 0:06:33You put them on a plate and they went bang.
0:06:33 > 0:06:37That's why they're called bangers. But these are Cumbrian snadgers.
0:06:37 > 0:06:39I've got to go for a sausage.
0:06:39 > 0:06:41Oh.
0:06:42 > 0:06:44Oh, that takes me back.
0:06:44 > 0:06:47That's a proper midweek winter's dish.
0:06:47 > 0:06:50Or after a hike on a Sunday.
0:06:54 > 0:06:56That cavolo nero is superb.
0:06:56 > 0:06:58Isn't it?
0:06:58 > 0:07:01It's indulgent, it's unctuous and buttery.
0:07:01 > 0:07:03Tell you what though, dude...
0:07:03 > 0:07:06I might be rustic but I think if we're doing this again,
0:07:06 > 0:07:09we'll peel the butternut squash.
0:07:09 > 0:07:10Aye 'appen.
0:07:20 > 0:07:23Nothing beats a bit of home cooking, but every now and then
0:07:23 > 0:07:26it's nice to have someone else cook for you.
0:07:26 > 0:07:29Thankfully, all over the country there are tasty places
0:07:29 > 0:07:32that make us feel right at home.
0:07:32 > 0:07:34My name's Doug Gillam.
0:07:34 > 0:07:37I own and run Gillam's Tearoom in Ulverston, Cumbria.
0:07:38 > 0:07:43Ulverston is a very well-preserved traditional market town
0:07:43 > 0:07:45but it has a really quirky edge to it.
0:07:48 > 0:07:50My family had a grocers directly across the road.
0:07:55 > 0:07:58And that closed in 1994.
0:08:00 > 0:08:04In 2005, we saw the building across the road for sale
0:08:04 > 0:08:07and we thought it would be great to bring the family name back.
0:08:07 > 0:08:09We bit the bullet and went for it, and it's paid off,
0:08:09 > 0:08:11we're here ten years later.
0:08:14 > 0:08:16A real big focus of the tearoom is the tea.
0:08:16 > 0:08:18I absolutely love tea.
0:08:18 > 0:08:21We have 108 loose-leaf teas.
0:08:21 > 0:08:24They're all organic, many of them are Fairtrade.
0:08:26 > 0:08:29It's such a wonderful tradition, a proper teacup and saucer,
0:08:29 > 0:08:32Teapot with extra hot water, a tea strainer.
0:08:34 > 0:08:37One of the best selling things we have are the teacakes.
0:08:37 > 0:08:40People love a tea cake. They're comforting,
0:08:40 > 0:08:43a great accompaniment to a cup of proper tea.
0:08:43 > 0:08:48I make my teacakes with strong flour, mixed fruit, spices,
0:08:48 > 0:08:52a bit of oil, sugar and yeast and water, of course.
0:08:53 > 0:08:55I mix it all together in the mixer...
0:08:57 > 0:08:59..take it out, give it a good kneading.
0:09:02 > 0:09:05This is my nana's sifter shaker that I inherited from her.
0:09:05 > 0:09:07It makes me think of her each time I do it,
0:09:07 > 0:09:10and baking with her when I was a kid.
0:09:18 > 0:09:22Now I'm going to put this on here for ten or 15 minutes.
0:09:24 > 0:09:27I think the teacakes are popular because I put
0:09:27 > 0:09:32plenty of fruit in them and they're spiced, and they're a decent size.
0:09:34 > 0:09:37This little bit of dough I make into a tea cake for my daughter
0:09:37 > 0:09:39for when she comes back from school.
0:09:39 > 0:09:42She comes in about half three and has a little snack.
0:09:50 > 0:09:52We have an eclectic mix of customers.
0:09:52 > 0:09:54Everybody's welcome and everybody gets on.
0:09:54 > 0:09:57People chat to each other, table to table.
0:09:57 > 0:09:58We have a laugh together.
0:10:00 > 0:10:02Teacake John comes in every day on his bike,
0:10:02 > 0:10:05cycles in about three miles,
0:10:05 > 0:10:08tried all the 108 teas on our menu.
0:10:08 > 0:10:10He sits quietly upstairs and studies
0:10:10 > 0:10:12and then potters off back home again.
0:10:12 > 0:10:14I'll have my usual.
0:10:14 > 0:10:16- Ceylon Highlands.- Ceylon Highlands.
0:10:16 > 0:10:19- And a teacake.- And a teacake. - Could have guessed!
0:10:21 > 0:10:24- It's a teacake for John, please. - OK.
0:10:25 > 0:10:29Incredibly, I've been having tea and a teacake almost every day
0:10:29 > 0:10:31for years and years.
0:10:31 > 0:10:34I've been to many teahouses but...
0:10:36 > 0:10:39..this teacake is the best I've tasted.
0:10:41 > 0:10:42There we are, John.
0:10:42 > 0:10:46It's full of flavour, it's spicy, it's just very nice.
0:10:53 > 0:10:56It's always very friendly, always the same.
0:10:56 > 0:11:00A nice welcome and, of course, in the winter, a nice fire.
0:11:01 > 0:11:03People will say hello to you, you can strike up
0:11:03 > 0:11:06conversations with people even if you're not sitting there.
0:11:06 > 0:11:08It's quite difficult, actually, just to come and meet
0:11:08 > 0:11:11one friend in Gillam's because everybody kind of chats.
0:11:13 > 0:11:18It's really important to me that the food represents us and our beliefs.
0:11:18 > 0:11:21Everybody that comes in gets a bit of love.
0:11:38 > 0:11:42I'm going to brown these lamb shanks off in our casserole dish
0:11:42 > 0:11:44just to get a bit of colour on them.
0:11:45 > 0:11:49So these are flageolet beans. They've been soaked overnight.
0:11:49 > 0:11:53I pop them into the water and boil them for ten minutes.
0:11:53 > 0:11:56So, while Mr King's browning off, I'll get on my veggies.
0:11:58 > 0:12:02So to skin tomatoes, put a cross across the base like so...
0:12:08 > 0:12:12..and plunge them into boiling water for about 30 seconds.
0:12:14 > 0:12:16Just to release the skin.
0:12:16 > 0:12:19And then we plunge into iced water
0:12:19 > 0:12:21and the skin will curl up, fall off,
0:12:21 > 0:12:24then I deseed them and set them aside for later.
0:12:24 > 0:12:26When I was a kid,
0:12:26 > 0:12:30the core of the tomatoes and the skin, I had my own word for it.
0:12:30 > 0:12:33I used to call them the cods.
0:12:33 > 0:12:34I remember saying to my mother,
0:12:34 > 0:12:37"Mother, I don't like my tomatoes with the cods in."
0:12:37 > 0:12:40And I don't know where it came from but since then,
0:12:40 > 0:12:43even if I have tinned tomatoes, I always cut out the cods.
0:12:43 > 0:12:45The skin just peels off.
0:12:45 > 0:12:49Now you plunge it into cold water to cool the tomatoes down,
0:12:49 > 0:12:51to basically stop it cooking.
0:12:53 > 0:12:55Just take the...
0:12:55 > 0:12:58the cods out. Like so.
0:13:01 > 0:13:04The veggies I start off with are finely chopped fennel,
0:13:04 > 0:13:06carrots and onions.
0:13:06 > 0:13:09Right, I'm going to take these out and set them aside,
0:13:09 > 0:13:11- ready for your veggies.- Brilliant.
0:13:17 > 0:13:19Right, so I'll put this in to sweat down.
0:13:22 > 0:13:26That just needs to moulder away for about ten minutes.
0:13:26 > 0:13:30Meanwhile, I'll get ready for the second flavour infusion,
0:13:30 > 0:13:33and I'll just deseed and chop me chilli.
0:13:33 > 0:13:36I'm going to chop the garlic for this, I want it a little bit...
0:13:36 > 0:13:38a little bit rustic.
0:13:40 > 0:13:42A sprig of thyme, I'm going to put this in in its entirety
0:13:42 > 0:13:46and we can fish it out. A bay leaf.
0:13:47 > 0:13:49A teaspoon of smoked paprika.
0:13:49 > 0:13:52- Lovely.- Smoked paprika's brilliant.
0:13:52 > 0:13:54It's kind of sweet, it's mild,
0:13:54 > 0:13:57it kind of gives everything a nice barbecuey flavour.
0:13:57 > 0:14:01And 100ml of dry white wine.
0:14:03 > 0:14:04- Some tomato puree.- Oh!
0:14:04 > 0:14:06A tin of anchovies.
0:14:07 > 0:14:13Since Victorian times, anchovies have been used to season lamb.
0:14:14 > 0:14:17And just push that through.
0:14:17 > 0:14:19And we just need to reduce that by half.
0:14:23 > 0:14:25Right, mate. Pop in your shanks.
0:14:27 > 0:14:30Look at the colour. It's beautiful.
0:14:30 > 0:14:33- Are you going to stand them up like little soldiers?- I think so.
0:14:39 > 0:14:43Our cooked beans go in the top. They are almost buried in them.
0:14:48 > 0:14:50Now stock.
0:14:50 > 0:14:52Use lamb stock if you can get it.
0:14:52 > 0:14:55If not, well, beef or chicken will do fine.
0:14:57 > 0:15:00Now put that in a preheated oven, 170 degrees Celsius,
0:15:00 > 0:15:02for an hour and a half.
0:15:04 > 0:15:06- Right.- Right.
0:15:19 > 0:15:24Right. It's been an hour and a half, it's time for those tomatoes.
0:15:24 > 0:15:25Just pop them in.
0:15:28 > 0:15:31And there are going to cook down, to give us a bit more flavour.
0:15:34 > 0:15:38And that goes back into the oven for another hour and a half.
0:15:39 > 0:15:42Slow, slow, quick-quick-slow.
0:15:46 > 0:15:48- Well, we're nearly there, Kingy. - That's it, dude.
0:15:48 > 0:15:51- A bit of mustard mash.- Mustard mash. I'll mash.
0:15:54 > 0:15:57- Are you ready for the butter? - I am, mate.
0:16:00 > 0:16:02- Salt?- Yes, please.
0:16:03 > 0:16:06Oh, Dave, look. It's come up lovely, that mash.
0:16:06 > 0:16:07Oh, it has, it has.
0:16:07 > 0:16:09And mustard.
0:16:09 > 0:16:12- I think that should be enough. - Perfect, Mr Myers.
0:16:15 > 0:16:18Let's get the shanks.
0:16:19 > 0:16:21You know when you cook lamb shanks,
0:16:21 > 0:16:23there's always a sense of anticipation, isn't there?
0:16:23 > 0:16:26That's what I love about casseroles, taking the lid off.
0:16:30 > 0:16:32Oh, where've they gone?
0:16:34 > 0:16:36You have to be careful, they're dropping to pieces.
0:16:36 > 0:16:37Oh, look at that!
0:16:45 > 0:16:48- Oh, I'm going to have a taste. - Definitely.
0:16:54 > 0:16:57Oh, man!
0:17:00 > 0:17:04Big, bold, comforting flavours.
0:17:05 > 0:17:07- Wonderful.- The beans are superb.
0:17:09 > 0:17:12Lamb's been around for thousands of years and do you know,
0:17:12 > 0:17:14Cumbria has some wonderful lamb.
0:17:14 > 0:17:17I think this really does it justice.
0:17:22 > 0:17:26The secret to creating good grub is using the right ingredients.
0:17:26 > 0:17:31The real work is done by the producers who put all their passion
0:17:31 > 0:17:35and expertise into getting their ingredients just right.
0:17:36 > 0:17:40I'm Jane, and I live at a house called Dalemain which is in Cumbria.
0:17:43 > 0:17:44Marmalade has been my passion.
0:17:44 > 0:17:46I adore it.
0:17:46 > 0:17:48I talk about it a lot.
0:17:48 > 0:17:52It struck me that actually it would be quite fun to set up a competition
0:17:52 > 0:17:55in cahoots with the WI to find out
0:17:55 > 0:17:59whether people could learn more about it and whether we could
0:17:59 > 0:18:02really start young people making marmalade.
0:18:02 > 0:18:05So the recipe that I'm going to make today is one that my mother used.
0:18:05 > 0:18:07I think it's called an economy marmalade.
0:18:07 > 0:18:11Three fruit, so it's grapefruit, lemon and sweet orange.
0:18:11 > 0:18:15We've got a lovely sort of sophisticated overlaying sharpness to it.
0:18:16 > 0:18:20What I love about the way marmalade is made is that, probably, it hasn't
0:18:20 > 0:18:23changed in all the centuries that it's been made.
0:18:23 > 0:18:28You take a skillet, you put water in it and you boil things up.
0:18:28 > 0:18:30It's all very, very similar.
0:18:31 > 0:18:37So this is where I'm doing a bit of cheating, because I'm using a
0:18:37 > 0:18:40pressure cooker and it has to be said that my mother used a pressure cooker,
0:18:40 > 0:18:42so it's probably an influence from there,
0:18:42 > 0:18:46that wonderful sound of the hissing and smashing, but it does make the
0:18:46 > 0:18:47fruit very soft for chopping.
0:18:50 > 0:18:54Having steamed it for about 20 minutes and let it cool down,
0:18:54 > 0:18:57take it out of the pressure cooker, lovely and soft,
0:18:57 > 0:19:00chop it up nice and quickly, in nice big chunks,
0:19:00 > 0:19:03and take out all the pips at that point.
0:19:03 > 0:19:08So one of the things which is important is getting the size of the chunks right.
0:19:08 > 0:19:11Now, "right" means whatever it is that you like.
0:19:11 > 0:19:13So for some people, like my husband,
0:19:13 > 0:19:16he would probably prefer no chunks at all.
0:19:16 > 0:19:20And for me, as I'm chopping now, I think this is marmalade for me,
0:19:20 > 0:19:22probably, because I'm going to make nice big chunks.
0:19:23 > 0:19:26Roughly chopped, for everyday marmalade, I think is good.
0:19:26 > 0:19:28It means you can do it very, very quickly.
0:19:28 > 0:19:33You're not chopping it up into tiny little bits and it has a bit of body
0:19:33 > 0:19:37to it, and I think body in marmalade is a really lovely thing.
0:19:37 > 0:19:38It's got texture.
0:19:42 > 0:19:46I love marmalade because it has so many facets to it.
0:19:46 > 0:19:49It's something about making it and making it with other people,
0:19:49 > 0:19:52which I love. It's something about the scent of it,
0:19:52 > 0:19:55the aroma, which is extraordinary.
0:19:55 > 0:19:56It's all part of our heritage.
0:19:56 > 0:20:01We've had it as a little golden thread coming through from the earliest of times.
0:20:01 > 0:20:04Even Queen Elizabeth I was eating marmalade.
0:20:06 > 0:20:10When you're making marmalade, getting to what is called, I think,
0:20:10 > 0:20:13a rolling boil, and it's a sizzling boil, it's wonderful.
0:20:13 > 0:20:16And if you've ever been to a marmalade factory,
0:20:16 > 0:20:20where they still cook marmalade by the open pan method,
0:20:20 > 0:20:25it's the same thing. You have this sizzling effect of the sugar boiling
0:20:25 > 0:20:30in the marmalade and it gets to a point where you just know that it's ready.
0:20:30 > 0:20:33However, my mother always used to do the saucer test.
0:20:33 > 0:20:35So it looks like it's ready.
0:20:35 > 0:20:38It's just got a delicious colour to it.
0:20:39 > 0:20:42It's been rolling boiling for a bit.
0:20:42 > 0:20:44So I'm going to try this saucer test,
0:20:44 > 0:20:50which has been tried and tested over centuries, I'd have thought.
0:20:50 > 0:20:53You put a tiny bit in a saucer.
0:20:57 > 0:20:58Perfect.
0:21:00 > 0:21:03And you just want it to rest for a minute.
0:21:03 > 0:21:05Just to...
0:21:05 > 0:21:07let the shred get settled.
0:21:12 > 0:21:17The strength of marmalade is that it is quintessentially British and it
0:21:17 > 0:21:18comes right from our roots.
0:21:18 > 0:21:22This is something that people remember doing with their granny.
0:21:22 > 0:21:25That granny probably did it with her granny and so it's going back
0:21:25 > 0:21:29centuries of time, where people have just made this delicious thing.
0:21:31 > 0:21:35And the satisfaction of having 12 lovely jars of marmalade is immense.
0:21:55 > 0:22:00- Oh, Kingy.- What?- That's the first date you've had for a bit, isn't it?
0:22:00 > 0:22:02It flaming is, dude, I tell you! Look at that!
0:22:02 > 0:22:06But dates are the secret to a good sticky toffee pudding.
0:22:12 > 0:22:14This goes back to old-fashioned times.
0:22:14 > 0:22:15Cartmel is near where I live
0:22:15 > 0:22:19and sticky toffee pudding is said to have originated there.
0:22:19 > 0:22:23Now don't bombard me if it's wrong, but, you know, for me,
0:22:23 > 0:22:25Cartmel sticky toffee pudding -
0:22:25 > 0:22:27eee...stick to yer ribs - it's lovely.
0:22:27 > 0:22:28That'll do us.
0:22:30 > 0:22:34So one teaspoon of bicarb, just sprinkle it over.
0:22:35 > 0:22:37And then there's exactly measured...
0:22:39 > 0:22:41..300ml of boiling water.
0:22:44 > 0:22:48And you just let that sit while Dave makes the batter.
0:22:48 > 0:22:51First up, I have some butter, which I'm going to cream
0:22:51 > 0:22:54with some soft brown sugar and some muscovado sugar.
0:23:03 > 0:23:06So, what I'll do now is I'll break an egg into there.
0:23:06 > 0:23:07So it doesn't separate,
0:23:07 > 0:23:10what I'm going to do, while Dave's whisking that,
0:23:10 > 0:23:13I'll just add a spoonful of flour.
0:23:18 > 0:23:20Beautiful.
0:23:20 > 0:23:22And now we crack in another egg.
0:23:28 > 0:23:31And another spoonful of flour.
0:23:34 > 0:23:38I mean, there's such a debate around who originated,
0:23:38 > 0:23:41what is a genuine sticky toffee pudding.
0:23:41 > 0:23:45I think it's something that's come out of the gingerbread that goes
0:23:45 > 0:23:47back to the 18th century, you know?
0:23:47 > 0:23:50It's coming together. I think we can get the rest of the flour in now, do you?
0:23:50 > 0:23:51Yeah. Absolutely.
0:23:51 > 0:23:53And I just put the rest of the flour in.
0:24:02 > 0:24:05I always remember one of the earliest sticky toffee puddings
0:24:05 > 0:24:07that I made was Delia Smith's.
0:24:08 > 0:24:12And Delia was the one who said the secret is the dates.
0:24:14 > 0:24:17What they do is they enrich the pudding and they make it sticky.
0:24:17 > 0:24:20- They do.- We've got the toffee sauce.
0:24:20 > 0:24:23And also they give it that lovely earthy flavour as well.
0:24:23 > 0:24:27Yeah. The Cumbrians, being great adventurers,
0:24:27 > 0:24:28cooks and generous of spirit,
0:24:28 > 0:24:32would have brought the dates back from our trade with the mysterious East.
0:24:34 > 0:24:39Now let's put in the dates and the water and the bicarb.
0:24:40 > 0:24:42Let's just throw those in.
0:24:46 > 0:24:47Now the batter's virtually there.
0:24:47 > 0:24:51Dave's just stirring all those lovely dates and date water in,
0:24:51 > 0:24:52we've lined...
0:24:54 > 0:24:57..a lovely baking dish with butter
0:24:57 > 0:25:00and a little bit of baking parchment.
0:25:00 > 0:25:03The thing is, the clue's in the title, it's got to be sticky.
0:25:03 > 0:25:05That's why it's quite a loose mixture.
0:25:09 > 0:25:12Try and get those dates so they're evenly distributed.
0:25:14 > 0:25:18Pop that into a preheated oven, 180 degrees Celsius,
0:25:18 > 0:25:2025-30 minutes until risen,
0:25:20 > 0:25:22golden and just about springy.
0:25:23 > 0:25:27So the toffee sauce.
0:25:27 > 0:25:29It is simplicity itself.
0:25:29 > 0:25:31Melt the butter.
0:25:31 > 0:25:33We've got Demerara sugar.
0:25:33 > 0:25:35Muscovado sugar.
0:25:41 > 0:25:43I'm just going to put some cream in there now.
0:25:45 > 0:25:49So then what you do, once all the sugars have dissolved and the butter's melted,
0:25:49 > 0:25:54you continue to stir and then you just bring it to the boil
0:25:54 > 0:25:56and you simmer it.
0:25:56 > 0:26:00Now, there may be a temptation to stick your finger in it,
0:26:00 > 0:26:02because it's glossy and lovely.
0:26:02 > 0:26:06Don't, because it'll be incredibly hot. Now look at this.
0:26:06 > 0:26:08This is what we're talking about for a simmer.
0:26:08 > 0:26:10Just a couple of minutes like this.
0:26:11 > 0:26:15And what will happen is those sugars will start to darken even more,
0:26:15 > 0:26:18and it'll just make this beautiful, beautiful sauce.
0:26:22 > 0:26:23Turn it off.
0:26:23 > 0:26:25Leave it to cool.
0:26:25 > 0:26:28Oi! In yonder oven, I smell a pud.
0:26:28 > 0:26:30I'd better get it out before it's a dud.
0:26:33 > 0:26:37Although it was very liquidy, it's really firmed up a treat.
0:26:37 > 0:26:39- Lush.- In fact, it's too firm.
0:26:39 > 0:26:40We want it sticky.
0:26:40 > 0:26:44Now, you could use a skewer, a piece of spaghetti,
0:26:44 > 0:26:48but we find chopsticks is just the right bar for that thick toffee sauce
0:26:48 > 0:26:51to go. I want reasonably...
0:26:51 > 0:26:53Not too random, because every bit's
0:26:53 > 0:26:55got to have the right amount of stick.
0:26:57 > 0:26:59Ohhh...
0:27:06 > 0:27:09So you just leave that to soak in. Leave it for a good few hours,
0:27:09 > 0:27:11- just so that soaks in.- Mm-hm.
0:27:11 > 0:27:16And then reheat it, reheat the sauce, serve with a bit of cream,
0:27:16 > 0:27:17job done.
0:27:26 > 0:27:31- Oh, mate.- That's lovely, isn't it?
0:27:33 > 0:27:37- Oh, God.- Oh.- Oh, dear me.
0:27:41 > 0:27:45It's one of those just great puddings, isn't it?
0:27:45 > 0:27:49- It is, it is. But it's all about the dates, isn't it?- Mm-hm.
0:27:50 > 0:27:52Actually, do you know what? It is great.
0:27:52 > 0:27:55Everybody after Christmas has a box of dates left there they don't know
0:27:55 > 0:27:57- what to do with.- That's a good idea, actually.
0:27:57 > 0:28:00Just knock yourself up a sticky toffee pudding.
0:28:01 > 0:28:06- I tell you what, this taste of Cumbria episode's doing well, isn't it?- Aye.- Brilliant.