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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at B.

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Speaker 2: Food Time, her New Stalks v Nicky worked out cookers

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Speaker 2: here with us this morning.

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Speaker 1: Gelda, Yeah, what I know.

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Speaker 3: It is indeed food time. I need to I'm also

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Speaker 3: standing in a in a fairy terminal about kitchen fairy

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Speaker 3: with the result of today's recipe in my handbag. Oh,

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Speaker 3: I come transporting one day head of Mother's Days.

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Speaker 2: So very good.

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Speaker 3: Okay, it sounds a bit weird.

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Speaker 2: No, it doesn't sound weird at all. We love a

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Speaker 2: bit of in situ. That's fine. If you're not in

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Speaker 2: the kitchen, you're in a fairy terminal, and that's it's

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Speaker 2: totally fine with us. So we're making These are no

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Speaker 2: fuss sticky buns, so really simple sticky buns. If you

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Speaker 2: want to treat them tomorrow morning.

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Speaker 3: Yeah, I mean, look, they are. They're absolutely fantastic. This

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Speaker 3: will be my first Mother's Day without my beloved mother,

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Speaker 3: so I decided that I would make one of her

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Speaker 3: recipes for our family. And yes, it's her no fuss

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Speaker 3: sticky buns. It does still require yeast, which means they

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Speaker 3: do still require a little bit of rising, but Honestly,

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Speaker 3: they're super simple. I whipped up a batch last night

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Speaker 3: in between watching Ransom Canyon, my latest favorites. Easy watch.

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Speaker 3: I know, yeah, don't judgement, all right, So here's what

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Speaker 3: I do. I take a round cake tin twenty three

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Speaker 3: centimeters or so, line it well with baking paper, making

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Speaker 3: sure that it comes up the size, and then I

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Speaker 3: kind of make the syrup to go on the bottom

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Speaker 3: of the tin, which ends up on the top of

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Speaker 3: the buttons. I melt together half a cup of brown sugar,

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Speaker 3: three tablespoons of butter, and four tablespoons of maple syrup

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Speaker 3: and sort of sim of that till it all all

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Speaker 3: the sugar dissolves their jack, and then pour most of

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Speaker 3: that into the base of the tin, right, and then

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Speaker 3: let's start on the buttons and a small jug. We

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Speaker 3: want to activate the yeast, so I use two teaspoons

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Speaker 3: of active yeast granules in one cup of warm milk.

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Speaker 3: And I sometimes think people think warm is really tempered.

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Speaker 3: It's sort of just a little bit warmer than tempered,

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Speaker 3: I say, and one teaspoon of sh and mix all

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Speaker 3: of that together and it should froth after about five

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Speaker 3: to seven minutes. If it doesn't have any discernible frothing

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Speaker 3: going on, then really you want to kind of abandon it.

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Speaker 3: And maybe you're yeast as old, or maybe your milk

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Speaker 3: was too hot and it killed the yeast or whatever,

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Speaker 3: because this is the beginning of this rising process. But anyway,

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Speaker 3: should work out a treat and then in a large bowl,

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Speaker 3: large enough that you can sort of need or mix

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Speaker 3: the mixture in the bowl. Put your flour in salt,

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Speaker 3: and I've used three cups of plain flour and I've

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Speaker 3: used half a teaspoon of sea salt, A whisk the

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Speaker 3: whisk the yeast with one egg. Once that's become frothy,

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Speaker 3: and plan into the dry ingredients. And then Jack's super simple.

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Speaker 3: I just mixed it, mix it all together with a

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Speaker 3: knife with a butter knife, and I just keep mixing

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Speaker 3: and mixing and mixing till you've got a lovely, sticky dough.

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Speaker 3: And then once that's all sort of started to come together,

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Speaker 3: you want to add in some butter. And you want

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Speaker 3: to add in about one hundred grams of really soft butter.

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Speaker 3: And that's the hardest part of this recipes that, but

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Speaker 3: it just kind of soften up in this cooler weather.

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Speaker 3: Add it in a tablespoon at a time, just mixing

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Speaker 3: it around with that knife of yours until it all

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Speaker 3: sort of comes together. Then I just leave that mixture.

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Speaker 3: I cover it with a sort of damp teetoel, leave

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Speaker 3: it in a really lovely warm place for about sixty minutes,

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Speaker 3: and it should almost double in size. Okay, and now

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Speaker 3: you're ready to make your buttons. Super simple. Roll out

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Speaker 3: that dough into a big rectangle about twenty by thirty centimeters.

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Speaker 3: Brush it with some melted butter, maybe two tablespoons some

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Speaker 3: melted butter. Sprinkle over that third of a cup of

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Speaker 3: brown sugar, three teaspoons each of mixed spice and cinnamon.

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Speaker 3: You've mixed those together. Sprinkle that over, and then really

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Speaker 3: add anything you like. I added some. I add some

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Speaker 3: walnut pieces and some raisins, but currants would work that

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Speaker 3: sort of thing. Roll it up like you would have

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Speaker 3: pin wheel scorn, and then chop it up into about

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Speaker 3: ten ten little buns and put those on top of

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Speaker 3: that beautiful syrup in your cake tin, cut side up,

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Speaker 3: and you're done, and you just leave that to sort

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Speaker 3: of rise again for just this time about forty five minutes.

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Speaker 3: Whack the oven one hundred and ninety degrees fan bake

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Speaker 3: and bake it for thirty five or forty minutes until

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Speaker 3: they're all sort of golden and lovely. Tack them out

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Speaker 3: of the oven and then turn them out on a

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Speaker 3: plate so that that so you sort of upside down them,

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Speaker 3: if you know what I mean, so that that syrup

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Speaker 3: is beautiful and glistening on top, and you've got these gorgeous,

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Speaker 3: freshly made re orshy type buns. They're sticky, they're gorgeous.

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Speaker 3: I always have them with loads and loads of butter

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Speaker 3: on them because I can't resist. And I've made mine

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Speaker 3: the day head because that's a bit to do tomorrow morning,

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Speaker 3: before this day. So make them today and then tomorrow.

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Speaker 3: Just give them a little reheat.

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Speaker 2: Back in that tin, yeah right.

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Speaker 3: Spray spray the top or and maybe even flick the

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Speaker 3: top with a little bit of water, and that will

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Speaker 3: just freshen the buns up a little bit, and they

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Speaker 3: probably just need about sort of eight minutes back in

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Speaker 3: the oven, and then syrups will syrupy again. The breath

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Speaker 3: components beautiful and freshly baked, and they're a really lovely

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Speaker 3: thing to have for Mother's Day. I think everyone has

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Speaker 3: tooy them with a good cover.

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Speaker 2: Could you make the dough tonight and just leave it

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Speaker 2: until tomorrow morning, So that might be an option too, right, Yeah.

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Speaker 3: You absolutely could. You could make it. You could make

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Speaker 3: the dough when you haven't filled it, and you just

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Speaker 3: need to get up a little bit early to sort

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Speaker 3: of bring that back to room temperature before you roll

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Speaker 3: it out. You're absolutely right. My last tip for the

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Speaker 3: morning too, is I never cut these buns using a

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Speaker 3: knife because it sort of collapses the spiral effect. I

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Speaker 3: take a little bit of dental floss and you sneak

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Speaker 3: under the roll and then you sort of cross it

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Speaker 3: over and pull it hard. Yeah, just get the most

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Speaker 3: amazing cut. It's fun.

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Speaker 2: Oh what a clever idea.

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Speaker 1: Oh that's so good.

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Speaker 3: Yeah, Mum taught me that one.

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Speaker 2: Yeah, very very clever. Hey, thank you so much, Nicky.

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Speaker 2: We will let you get on the ferry and catch

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Speaker 2: you again soon. But love that recipe, so we'll make

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Speaker 2: sure Nicki's no fuss, sticky bun recipe just in time

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Speaker 2: for mother's days. Up on the news talk'd webs for.

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Speaker 1: More from Saturday morning, Jack Tame. Listen live to News

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Speaker 1: Talks at b from nine am Saturday, or follow the

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Speaker 1: podcast on iHeartRadio