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Foodie Thursday

Food glorious food! Join Simon Mayo and chef Nigel Barden for another Foodie Thursday! Plus there's a brand new confession for the team to consider.

Matt has the sport news, Rebecca is on the money and Sally has the travel updates.

1 hour, 55 minutes

Last on

Thu 2 May 2013 17:05
91Èȱ¬ Radio 2

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01/05/2013

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Music Played

  • James Brown

    I Got You (I Feel Good)

    • Hits Of ... 65 & 66 (Vol.1).
    • Polydor.

  • Stereophonics

    Graffiti on the Train

    • (CD Single).
    • Stylus Records.
    • 1.

  • Electric Light Orchestra

    Hold On Tight

    • Fantastic 80's Disc 1 (Various Artists).
    • Columbia.

  • Fleetwood Mac

    Miss Fantasy

    • Extended Play.
    • Warner Bros.

  • Carpenters

    Top Of The World

    • The Carpenters - Yesterday Once More.
    • A&M.

  • Alison Moyet

    When I Was Your Girl

    • (CD Single).
    • Cooking Vinyl.
    • 1.

  • Jackie Wilson

    (Your Love Keeps Lifting Me) Higher and Higher

    • Midnight Soul (Various Artists).
    • Music Club.

  • David Bowie

    Boys Keep Swinging

    • David Bowie - Best Of Bowie.
    • EMI.

  • Robert Plant

    Big Log

    • Digging Deep: Subterranea.
    • Es Paranza Records.

  • Agnetha Fältskog

    When You Really Loved Someone

    • (CD Single).
    • Polydor.
    • 1.

  • The Kinks

    Apeman

    • The Kinks - The Definitive Collection.
    • Polygram Tv.

  • Josh Groban

    I Believe (When I Fall In Love It Will Be Forever)

    • All That Echoes.
    • Reprise.
    • 1.

  • The Eagles

    The Girl From Yesterday

Nigel's Rhubarb and Pimm's Trifle

Nigel's Rhubarb and Pimm's Trifle

Rhubarb & Pimm’s Trifle<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

By Gizzi Erskine from Skinny Weeks & Weekend Feasts (Quadrille)

Ìý

Serves 6

Prep time 30 mins

Cooking time 1hr (+ 5hrs setting/chilling time)

Ìý

Ingredients

50ml Pimm’s No.1

50ml dry sherry

50g caster sugar

1 x 600ml pot of fresh custard

300ml double cream

1 tsp icing sugar

50g good quality dark chocolate

a few glacé cherries (if you fancy)

Ìý

For the ginger cake

225g butter, plus extra for greasing

225g dark brown sugar

225g black treacle

2 eggs, beaten

290ml milk

340g plain flour

1 tbsp ground ginger

1 tbsp ground cinnamon

a small grating of nutmeg

2 tsp bicarbonate of soda

ÌýFor the rhubarb jelly

500g rhubarb, trimmed & cut into 3cm chunks

150ml water

140g caster sugar

50ml Pimm’s No.1

4 gelatine leaves

Ìý

Ìý

Method

1.ÌýÌýÌý To make the ginger cake, preheat the oven to 160C/Gas 2.

2.ÌýÌýÌý Grease & line a 30cm x 20cm roasting tin.

3.ÌýÌýÌý Melt the butter, sugar & treacle together in a pan, leave to cool for 10 mins, then stir in the eggs & milk.

4.ÌýÌýÌý Sift the flour, ginger, cinnamon, nutmeg & bicarbonate of soda together in a large mixing bowl, then fold in the butter mixture to form a batter.

5.ÌýÌýÌý Pour the batter into the roasting tin & bake in the oven for 45 mins, or until the cake is risen & firm.

6.ÌýÌýÌý Leave to cool on a wire rack & store in an airtight container until needed.

7.ÌýÌýÌý To make the jelly, preheat the oven to 200C/Gas 6.

8.ÌýÌýÌý Put the rhubarb in an ovenproof dish.

9.ÌýÌýÌý Add the water, sugar & Pimm’s & cook in the oven for 15 mins, or until the rhubarb is just tender.

10. Strain the rhubarb juice into a small saucepan.

11. Soak the gelatine leaves in cold water for 10 mins, squeeze out any water with the your hands & stir into the rhubarb juice to dissolve.

12. Put the rhubarb in your trifle bowl, pour over the liquid & refrigerate for at least 4hrs to set.

Ìý

13. Now you’re ready to put the trifle together. Combine the Pimm’s, sherry & caster sugar.

14. Chop up 150g of the cake into cubes, add it to the boozy mix & then pop on top of the rhubarb jelly.

15. Pour over the custard & level out the top.

16. Whisk the cream together with the icing sugar until it’s gently holding its shape, then use to top the custard.

17. Grate over the chocolate & finish with glacé cherries if you like.

18. Pop in the fridge to chill for 1hr before eating.

Ìý

Nigel's Top Tips

•ÌýÌýÌýÌýÌýÌý If you're a glacé cherry fiend, do add a few of them whole or sliced at the end, just before the grated chocolate, which are Marraschino cherries preserved in sugar syrup, making them firm, shiny & yet sticky.

•ÌýÌýÌýÌýÌýÌý When mixing your double cream & icing sugar, continue whisking until it gently holds it's shape.

•ÌýÌýÌýÌýÌýÌý Pimm's No.1 is bottled at 25% a.b.v, so mix it with 2-3 x as much lemonade to taste, with a mixture of your favourite fruit, traditionally strawberries, oranges, lemons, cucumber & mint.Ìý If mixed with Champagne it's called 'Pimm's Royal Cup'.

Ìý

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Broadcast

  • Thu 2 May 2013 17:05
    91Èȱ¬ Radio 2