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1 hour, 57 minutes
First broadcast:
Saturday 17 August 2013

John Toal and Paula McIntyre are live in Derry to soak up the atmosphere of All-Ireland Fleadh. With the sounds of Cúig, Portuguese Custard Tarts and sports writer Michael Calvin.

Music Played

11 items
  • Image for Cúig

    Cúig Napoleon's March

  • Image for Stevie Wonder

    Stevie Wonder Superstition

  • Image for The Beagles

    The Beagles Life in the Fast Lane

  • Image for Cúig

    Cúig Salton de San Martin/Iggy and Squiggy

  • Image for Earth, Wind & Fire

    Earth, Wind & Fire My Promise

  • Image for Cúig

    Cúig Speedbumps

  • Image for Lionel Richie

    Lionel Richie All Night Long

  • Image for Bonnie Raitt

    Bonnie Raitt Thing Called Love

  • Image for Cara Ní Mhaonaigh

    Cara Ní Mhaonaigh Molly na gCuach Ní Chuilleanain

  • Image for Jack Savoretti

    Jack Savoretti Lifetime

  • Image for Cúig

    Cúig Tom Cunniffe's/Tickle Her Leg/Give Us a Drink of Water

  • Portuguese Custard Tarts with Gooseberry, Blackcurrant, Strawberry & Raspberry Toppings, with Homemade Blackcurrant Liqueur

    Portuguese Custard Tarts with Gooseberry, Blackcurrant, Strawberry & Raspberry Toppings, with Homemade Blackcurrant Liqueur

    Portuguese Custard Tarts 


    1 pack ready rolled puff pastry

    Zest of 1 orange

    1 teaspoon ground cinnamon

    4 egg yolks

    125g castor sugar

    2 tablespoons cornflour

    350ml double cream

    1 teaspoon vanilla extract


    Take the puff pastry and open onto a surface.

    Sprinkle over the orange zest and cinnamon and fold over in half.

    Roll up the pastry tightly like a Swiss roll, wrap in cling and chill.


    Place the cream in a saucepan and scald.

    Whisk the egg yolks, sugar and cornflour together and pour over the hot cream, whisking all the time

    Pour back into the saucepan and stir constantly on a low heat until the mixture thickens.

    Pour into a bowl and place cling on the surface of the custard and allow to cool.


    Cut the pastry into 12 discs and roll each one out to fill a buttered muffin tin.


    Set oven to 160˚c in a fan, 180˚c regular.


    Bake for 20 minutes or until set to touch but still a bit wobbly.

    Cool for 5 minutes in cases then remove and cool on a wire rack.

    Serve warm or cold.


    Gooseberry and Elderflower Compote


    200g picked, washed and trimmed red gooseberries

    50g castor sugar

    2 tablespoons elderflower cordial

    Place in a pan and simmer until the gooseberries are just soft.


    Blackcurrant and lemon compote


    200g blackcurrants, washed

    75g castor sugar

    Zest and juice ½ lemon


    Place in a pan and simmer until blackcurrants are soft.


    Candied Strawberries and Raspberries


    150g washed raspberries

    150g hulled and halved strawberries

    50g castor sugar

    100ml blackcurrant liqueur


    Cook the sugar in a non-stick pan over a high heat, without stirring until it caramelizes. Add the liqueur carefully and cook to a syrup.

    Toss in the berries and remove from heat.


    Homemade Blackcurrant Liqueur


    500g washed and picked over blackcurrants

    500ml red wine


    350ml vodka or rum


    Place the blackcurrants in a bowl and cover with the wine.

    Cover with cling and leave for 24 hours.

    Blend the mixture and sieve into a bowl through muslin cloth.

    Measure the juice and place in a saucepan.

    Measure an equal amount of sugar.

    Simmer until all the sugar has dissolved.

    Cool and mix in the vodka or rum.

    Pour into a clean bottle and cork.

    Will keep for up to 6 months.


Free download

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