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Last broadcast on Tue, 17 Nov 2009, 10:05 on BBC Radio Scotland.
Synopsis
Join Annie McGuire and Julia Sutherland as they steer Rita Rusk and Kaye Adams through the stories Scotland's talking about...You don't know what you're lettin g yourself in for!
Eve's Pudding
INGREDIENTS:
2 large cooking apples
50g– 70g caster sugar mixed with 1 tsp ground cinnamon
140g plain flour, sifted with 1 ½ tsp baking powder
90g butter
100g caster sugar
2 eggs
2 tbls milk
Icing sugar and pouring cream or custard to serve
Peel core and slice the apples and toss with the sugar and cinnamon mix. Place in a buttered pie dish or divide between 4 buttered ramekin dishes.
Make sponge by creaming butter and sugar until light and fluffy.
Beat in the eggs, one at a time –don’t worry if the mixture looks curdled.
Sieve over half the flour and 1 tbls milk.
Gently fold the mix.
Repeat with the remaining flour and milk. Do not overmix.
Cover apples with the sponge mix and place in a pre-heated oven 180C/ Gas 4 for 1 and 1 ¼ hours (approx 25 minutes for individual puddings) until sponge is cooked.
Check by inserting a metal skewer or wooden cocktail stick into the centre, to come out clean.
Dust with icing sugar and serve with custard or pouring cream.
Kaye Adams takes on the Catch Me If You Can challenge for Children In Need.
Profiteroles with warm Chocolate Sauce
Profiteroles with warm Chocolate Sauce
150g plain flour
300ml water
100g butter
10g caster sugar
4 medium eggs, well beaten
Sift flour onto a sheet of greaseproof paper. Place water and butter in a saucepan and gently melt butter, then bring to a rolling boil. Remove pan from heat and quickly pour in all the flour. Beat well until the paste is smooth and leaves the sides of the pan clean. Allow to cool slightly, then gradually add the eggs a little at a time, beating well until mixture is smooth and glossy. Place teaspoons of the mixture (or pipe) spaced well apart on greased baking trays. Bake in a pre-heated oven (200C/ Gas 6) for 10 minutes then reduce temp to 180C/Gas 4 for a further 20 minutes until golden brown. Remove from the oven and make a small slit in the top of each bun to release steam and return to the oven for a further 3/4 minutes to dry out. Cool on a wire rack. Fill with sweetened whipped cream just prior to serving and serve with a warm chocolate sauce poured over.
Chocolate Sauce
100g dark chocolate
100g double cream
30g icing sugar
15g butter
Place all ingredients in a bowl over a pan of gently simmering water. Don’t allow the bowl to come into contact with the water. Allow chocolate to melt and sugar to dissolve, stirring occasionally. If too thick add more cream. Pour over profiteroles whilst still warm. (The sauce can be poured into a jug and placed in a bowl of very hot water to keep warm until ready to serve.)
Richard Cadey's CiN Diary
All this week our reporter Richard Cadey is travelling around Scotland with his guitar trying to raise lots of money for Children in Need. On Sunday night he was at Strathallan School Concert at Perth Concert Hall, followed by a trip to St John's Shopping Centre in the city centre on Monday morning. Last night the team headed to Aberdeen. Here is Richard's diary from Day 2 of his tour...
"Highlight of the tour so far was the bar at the intermission of Chicago at His Majesty's Theatre in Aberdeen. 100 people singing 'Rockin All Over the World' and loads of money raised. Sad news that Lesley from our production team was sent home with the flu - we will miss her and hope she gets better soon. We made another £120 busking this morning. Heading to Edinburgh Playhouse now to the performance of 'We Will Rock You'. Money total standing at £1850!"
Broadcast
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Tue 17 Nov 200910:05
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