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1 hour, 57 minutes
First broadcast:
Saturday 09 February 2013

Join John Toal for big interviews, fascinating people and great craic, plus the best in home-cooked food with recipes from kitchen queen Paula McIntyre. Including News.

  • Red Nose Pop Cakes & Crispy Sweet Corn & Duck Pancakes

    Red Nose Pop Cakes & Crispy Sweet Corn & Duck Pancakes



    Makes enough for sixteen pop cake moulds


    100g soft butter

    100g castor sugar

    2 eggs

    100g plain flour

    1 tablespoon cocoa powder

    1 teaspoon vanilla extract


    Set the oven to 180oc.

    Whisk the butter and sugar until pale and fluffy and add the eggs. Mix in the flour, cocoa and vanilla.

    Fill the pop cake moulds, without the hole, and place the top on.

    Bake for 20 minutes.

    Cool for 5 minutes then remove the top and cool on a rack.


    To coat

    200g white chocolate, chopped

    Red food colouring

    Red sparkles


    Melt the chocolate in a bowl over hot water and add red food colouring.

    Dip the cakes in and then sprinkle with red sparkles.

    Leave to set at room temperature.





    300ml milk

    75g sweet corn ( drain the water from a medium sized tin and reserve remaining corn for filling)

    125g plain flour

    2 eggs

    25g melted butter or rapeseed oil

    Pinch salt


    Blend the ingredients together and leave for 5 minutes.

    Heat a non stick pan or crepe pan until hot and rub with a little oil. Hold the pan at a 45 degree angle away from yourself and pour the mixture into the pan, swirling as you go so as to coat the pan with a thin layer of the mixture.

    Cook for 30 seconds then flip with a palette knife or flip in the air!

    Place the crepe on a plate and repeat with the remaining mixture, placing parchment paper between each crepe - you should have 8.



    4 duck legs

    1 leek, split, washed and chopped

    2 red onions, peeled and chopped

    2 cloves garlic, chopped

    25g butter

    1 tablespoon tomato puree

    2 tablespoons soy sauce

    1 teaspoon chopped red chilli

    1 dessertspoon horseradish

    Remaining corn from tin


    Season the duck legs with salt and roast in a 180oc oven for an hour.

    Cool and rip the meat from the bone and place in a bowl.

    Melt the butter in a large pan and add the leeks, onion and garlic. Cook until soft and add the remaining ingredients.

    Cook for 5 minutes. Check seasoning and add to the duck.



    Take a pan and place an eighth of the mixture in the middle.

    Fold over the edges and then roll up.


    2 eggs

    100g flour

    100g breadcrumbs


    Whisk the eggs in a bowl.

    Place the flour in a bowl and the breadcrumbs in another bowl.

    Dip the pancake into the flour, shake off the excess, dip into the egg and then coat in the crumbs.

    Repeat with each pancake.


    Heat the oven to 180oc.

    Heat some oil in a pan over medium heat and add two of the pancakes or more depending on the size of the pan.

    Cook until golden on all sides and transfer to a baking sheet. Repeat with the remaining crepes and bake in the oven for 10 minutes before serving.








  • Red Nose Pop Cakes

    William Caulfield, John Toal & Paula McIntyre
    Comedian, William Caulfield, Presenter, John Toal and Chef Paula McIntyre sample the Red Nose Pop Cakes hot out of the oven!



  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

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