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09/06/2012

Duration:
1 hour, 57 minutes
First broadcast:
Saturday 09 June 2012

Anneka Rice challenges the nation to join her for a hearty Saturday Breakfast show. Get the weekend underway with a terrific mix of music, chat and fun features for everyone to enjoy.

The Challenge is back and listeners test their tenacity in a range of tasks, from training a goat herd for a Royal Show to refitting a bedroom solo. Full details of Anneka's Challenge can be found on her show page on the Radio 2 website.

Plus First Tracks gives listeners a chance to share memories of a first grown-up track.

Music Played

22 items
  • A Trifle About What Kids Say

    Anneka loves a triffle and you weren't shy with sharing the things you love - and hate - about trifles.

    Joy Everall emailled said she likes a tropical ginger trifle while Janet texted in saying she likes a good slug of Madeira in hers!

    Anneka spoke to Wendy in Basingstoke who's 4-year-old daugther said 'Mummy, someone's stolen the comfy bit of your pants' when she saw her in a thong for the first time!

    And then Anneka chatted to Annie who's young son Alex invented the word "sprankles" to describe the marks socks leave on legs!

  • OLD ENGLISH GRAPE and BRANDY TRIFLE

    And just in case you've never tried trifle (is such a thing possible??), then Janet Everall in West Yorkshire sent Anneka her recipe:

    Ingredients:
    8 trifle sponges
    3 tablespoons greengage jam
    12 – 16 oz white grapes
    5oz Schloer grape juice
    2 oz caster sugar
    2 whipped egg whites
    4 teaspoons lemon juice
    2 tablespoons brandy
    ½ pint of double cream – lightly whipped
    Tiny meringues to decorate (optional)


    Method:
    Cut sponges in half lengthways, spread both slices with jam and sandwich together – arrange in 3 pint serving dish.
    Halve most of grapes and arrange over sponges.
    Whisk egg whites until stiff, then fold in rest of ingredients and the half whipped cream.
    Pour over fruit and sponge, cover and leave to chill for several hours.
    Before serving, decorate with grape halves and tiny meringues.

    Serves 6 - 8
    Not suitable for freezing.

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