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a-ha and Foodie Thursday

a-ha chat to Simon ahead of their In Concert for Radio 2, and resident cook Nigel Barden makes Grandpa Beard's upside-down ginger cake for Foodie Thursday.

A-Ha are live in the studio to chat to Simon ahead of their In Concert with Jo Whiley in the evening.

The multi-platinum selling band are the biggest music export to come out of Norway going on to sell over 80 million records. Their latest single Objects In The Mirror is the fourth from their new album 'Cast In Steel', which was released last Summer. The band also have a best of out called 'Time & Again' where you can get all their hits in one package. As well as this...they are on a HUGE European Tour with some UK dates in Manchester, London, Glasgow and Birmingham. Go here for more details:

PLUS Nigel Barden makes 'Grandpa Beard's Upside-Down Ginger Cake' dish. Plus, Simon has another one of your confessions for the collective to mull over.

1 hour, 55 minutes

Last on

Thu 24 Mar 2016 17:05

Music Played

  • Wings

    Listen To What The Man Said

    • Pure McCartney.
    • Virgin EMI Records.

    Work This Body

    • (CD Single).
    • Sony Music.
  • The Surfaris

    Wipe Out

    • Teen Beat Vol.3 (Various Artists).
    • Ace.
  • a‐ha

    Hunting High and Low

    • A-Ha - Hunting High & Low.
    • Warner Bros..
    • 5.
  • Johnny Nash

    I Can See Clearly Now

    • I Believe.
    • Telstar.
  • Walking on Cars

    Speeding Cars

    • (CD Single).
    • Virgin.
    • 001.
  • The Crusaders

    Street Life

    • The Very Best Of Randy Crawford.
    • Dino.
  • The Hollies

    Look Through Any Window

    • The Hits Of 1965 (Various Artists).
    • MFP.
    • 18.
  • Bruce Springsteen

    Born In The USA

    • Bruce Springsteen - Born In The USA.
    • CBS.
  • Reef

    How I Got Over

    • (CD Single).
    • BMG.
    • 1.
  • Alesha Dixon

    The Boy Does Nothing

    • (CD Single).
    • Asylum.
    • 1.
  • Kerri Watt

    The Wild

    • (CD Single).
    • KW Records.
    • 001.
  • Wheatus

    Teenage Dirtbag

    • Now 49 (Various Artists).
    • Now.
  • Survivor

    Eye Of The Tiger

    • The No.1 Movies Album (Various Artist.
    • Polygram Tv.
  • Pet Shop Boys

    The Pop Kids

    • (CD Single).
    • x2 Recordings.
  • Dolly Parton

    Love Is Like A Butterfly

    • Dolly Parton: The Ultimate Collection.
    • BMG/RCA.
    • 1.

Grandpa Beard’s Upside-Down Ginger Cake

by Annie Bell from Annie Bell’s Baking Bible (Kyle Books)


This recipe was given to me by some good friends, Kate & Alex Beard, who are great cooks.  It is divinely sticky, quite the most wicked among the ginger cakes.  Surprisingly, perhaps given how many recipes handed down over the generations within a family travel down the female line, this originates with Grandpa Beard, rather than Grandma.


Makes 1 x 20cm cake


Prep time 15 mins

Cooking time 40-50 mins


For the Topping

50g unsalted butter

100g light brown sugar

1 x 400g tin of pear halves drained

a few walnut halves


For the Cake

125g plain flour

½ tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp grated nutmeg

pinch of ground cloves

¼ tsp fine sea salt

1 medium egg

125g light brown sugar

90g black treacle

125ml soured milk (simply add a few drops of lemon juice to fresh milk)

50g unsalted butter melted



20cm non-stick cake tin with a removable base, 7cm deep

Baking tray


Little Extras

crème fraîche to serve (optional)



Preheat the oven to 180C/160C fan/gas 4.

To make the topping, gently melt the butter in a small saucepan, add the sugar and stir for 1-2 minutes.

Smooth over the base of a 20cm non-stick cake tin with a removable base, 7cm deep.

Arrange the pears on top, cut side down, with a few walnuts around the outside, flat-side down.

To make the cake, sift the flour, bicarb and spices into a bowl and add the salt.

Blend the egg, sugar, treacle, soured milk and butter in a separate large bowl and fold in the flour mixture.

Beat with a wooden spoon for 1 minute, then pour the mixture over the fruit in the tin. 

Place on a baking tray and bake for 40-50 minutes, until a skewer inserted at the centre comes out clean.

Remove from the oven, run a knife around the edge, and set aside to cool for about 10 mins.

To serve, remove the collar and invert the cake on to a plate or cake stand.

Enjoy warm or at room temperature (but avoid chilling) with an optional dollop of crème fraîche on the side.