1
00:00:07,133 --> 00:00:10,453
Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

2
00:00:10,613 --> 00:00:11,693
Speaker 1: from News Talks AB.

3
00:00:13,093 --> 00:00:16,333
Speaker 2: I thank you very much, texters. Clint Eastwood is ninety

4
00:00:16,373 --> 00:00:18,813
Speaker 2: four years old doing well, isn't he? Good on them?

5
00:00:20,013 --> 00:00:24,253
Speaker 2: Time for a recipe now? And Nicky Wicks is with us.

6
00:00:24,493 --> 00:00:28,213
Speaker 2: Lovely to have you. Good morning, Good morning, Francesca. Are

7
00:00:28,213 --> 00:00:29,533
Speaker 2: you under control for Christmas?

8
00:00:31,093 --> 00:00:33,613
Speaker 3: Oh? I think is under control as you can be

9
00:00:33,733 --> 00:00:36,893
Speaker 3: at this time of year. I mean, look, if you're

10
00:00:36,933 --> 00:00:39,533
Speaker 3: with friends and family, who cares this will go wrong?

11
00:00:39,613 --> 00:00:42,973
Speaker 3: Things will go right whatever. I'm just relaxed about it.

12
00:00:43,053 --> 00:00:44,213
Speaker 3: You know what? Can you do?

13
00:00:44,493 --> 00:00:45,213
Speaker 2: Very good approach?

14
00:00:46,373 --> 00:00:48,533
Speaker 3: It amazes me because every year it's as though the

15
00:00:48,533 --> 00:00:52,253
Speaker 3: twenty fifth, it's not like somebody you know randomly just says, Okay,

16
00:00:52,253 --> 00:00:52,693
Speaker 3: it's going to be.

17
00:00:52,653 --> 00:00:54,053
Speaker 2: The you know it's coming.

18
00:00:54,253 --> 00:00:57,413
Speaker 3: But every year, yeah, exactly, you know what's coming.

19
00:00:57,493 --> 00:00:58,133
Speaker 1: But there you go.

20
00:00:59,533 --> 00:01:03,213
Speaker 2: You have got a Christmas trifle cake for us today, Peach,

21
00:01:03,333 --> 00:01:07,333
Speaker 2: raspberry and blueberry trifle cake. You say it's really easy.

22
00:01:07,373 --> 00:01:08,853
Speaker 2: Why in the back of my mind and I always

23
00:01:08,853 --> 00:01:09,813
Speaker 2: think trifles hard.

24
00:01:11,533 --> 00:01:13,973
Speaker 3: I know it's crazy, isn't it. And look, I'm pulling

25
00:01:14,013 --> 00:01:17,293
Speaker 3: this one out as the last one before Christmas. And

26
00:01:17,373 --> 00:01:19,293
Speaker 3: for those of you who are feeling out of control

27
00:01:19,373 --> 00:01:22,573
Speaker 3: and perhaps had planned a complicated dessert, can it and

28
00:01:22,613 --> 00:01:25,893
Speaker 3: do this one? It is super simple. I don't love

29
00:01:25,893 --> 00:01:27,813
Speaker 3: a trifle done in a bowl because you sort of

30
00:01:27,853 --> 00:01:30,253
Speaker 3: scoop it, and I don't know, unless you've got one

31
00:01:30,253 --> 00:01:32,853
Speaker 3: of those fancy clear bowls, glass bowls, I think it

32
00:01:32,933 --> 00:01:35,213
Speaker 3: ends up looking like a train wreck. This is a cake,

33
00:01:35,293 --> 00:01:38,373
Speaker 3: so it sits proudly, but it's moist and delicious, and

34
00:01:38,413 --> 00:01:42,813
Speaker 3: it's exactly like a trifle. And look here I go. Listeners,

35
00:01:43,173 --> 00:01:46,213
Speaker 3: close your ears. If you're a I must make everything

36
00:01:46,253 --> 00:01:49,853
Speaker 3: from scratch. But this involves two straw bought trifle sponges.

37
00:01:50,053 --> 00:01:52,453
Speaker 3: You can make your own if you want. Line a

38
00:01:52,533 --> 00:01:56,173
Speaker 3: twenty centimeters spring form cake tin with baking paper and

39
00:01:56,213 --> 00:01:59,533
Speaker 3: then extends the height of the sides kind of up

40
00:01:59,613 --> 00:02:01,813
Speaker 3: with with a sort of double layer of baking paper,

41
00:02:01,853 --> 00:02:04,053
Speaker 3: so you've got sort of like a collar if you like.

42
00:02:04,653 --> 00:02:07,413
Speaker 3: Cut one of the sponges through the middle, and then

43
00:02:07,453 --> 00:02:09,973
Speaker 3: you want to make those sponges which generally come round

44
00:02:10,093 --> 00:02:11,733
Speaker 3: or square, but if it's square, you want to make

45
00:02:11,773 --> 00:02:14,653
Speaker 3: it round. Leave one thick one and then you've got

46
00:02:14,653 --> 00:02:17,133
Speaker 3: two thinness sponges by cutting one of them in half

47
00:02:17,213 --> 00:02:20,533
Speaker 3: through the middle and then cut them to the shape

48
00:02:20,533 --> 00:02:23,093
Speaker 3: of your tin and press one the thick sponge into

49
00:02:23,133 --> 00:02:25,733
Speaker 3: the base of the tin. Francesca. Then you want to

50
00:02:25,773 --> 00:02:29,213
Speaker 3: take a quarter, I mean a quarter a third of

51
00:02:29,573 --> 00:02:32,453
Speaker 3: the sherry and I've used seventy five meals, and you

52
00:02:32,493 --> 00:02:35,013
Speaker 3: want to sprinkle that over the custard, because every good

53
00:02:35,093 --> 00:02:38,093
Speaker 3: trifle has to have a little bit of shit in there.

54
00:02:38,253 --> 00:02:40,453
Speaker 3: If you're not into that, you can always use orange juice.

55
00:02:40,773 --> 00:02:43,533
Speaker 3: You want to top this then with a layer of

56
00:02:43,613 --> 00:02:47,053
Speaker 3: beautiful peach slices, and just a layer of those around

57
00:02:47,093 --> 00:02:49,533
Speaker 3: the edges, and then in the middle. Really ripe fresh

58
00:02:49,573 --> 00:02:51,853
Speaker 3: peaches are great. You're going to use two cups of them,

59
00:02:52,853 --> 00:02:56,133
Speaker 3: or you can use some really simptined peaches as fine.

60
00:02:57,173 --> 00:03:00,693
Speaker 3: Scatter over a third of a punnet of raspberries, and

61
00:03:00,733 --> 00:03:02,333
Speaker 3: I squished them a little bit because they're going to

62
00:03:02,373 --> 00:03:05,093
Speaker 3: look really great. Bleed into the sort of custard filling,

63
00:03:05,533 --> 00:03:09,853
Speaker 3: and then you to put over some of a about

64
00:03:09,853 --> 00:03:12,853
Speaker 3: two hundred meals of thick custard. This is not an ad,

65
00:03:12,893 --> 00:03:15,293
Speaker 3: but I do use the meadow fresh because they have

66
00:03:15,373 --> 00:03:17,893
Speaker 3: an extra thick one and that's the one you want

67
00:03:17,893 --> 00:03:20,853
Speaker 3: to use. Here, put another layer of sponge on top.

68
00:03:21,493 --> 00:03:24,573
Speaker 3: Do the same thing with the sherry, the fruit, the custard,

69
00:03:24,813 --> 00:03:27,653
Speaker 3: right until you've got that last layer of sponge, and

70
00:03:27,693 --> 00:03:30,693
Speaker 3: then top the first the last layer with a bit

71
00:03:30,693 --> 00:03:34,413
Speaker 3: of sherry. Of course, press it down semi firmly all over.

72
00:03:35,573 --> 00:03:38,093
Speaker 3: I even put sometimes a dinner plate on top of it.

73
00:03:38,253 --> 00:03:40,013
Speaker 3: And then into the fridge it goes. And it can

74
00:03:40,053 --> 00:03:42,053
Speaker 3: really stay there for a couple of days if you like.

75
00:03:42,253 --> 00:03:44,333
Speaker 3: And it's quite good if it does, because all the

76
00:03:44,373 --> 00:03:48,293
Speaker 3: beautiful juices from the peaches, the raspberries, the blue and

77
00:03:48,333 --> 00:03:50,813
Speaker 3: everything that just kind of soaks in. And then just

78
00:03:50,853 --> 00:03:53,573
Speaker 3: before serving, whip up a bit of cream three hundred

79
00:03:53,573 --> 00:03:57,053
Speaker 3: meals of cream. We'll get you there easy, and spoon

80
00:03:57,133 --> 00:04:00,053
Speaker 3: that over and then cut some I've used a punet

81
00:04:00,053 --> 00:04:03,133
Speaker 3: of blueberries here. Scatter over some blueberries. I to leave

82
00:04:03,173 --> 00:04:05,733
Speaker 3: some hole in some cut and you'll have some remaining

83
00:04:05,813 --> 00:04:09,293
Speaker 3: raspberries at the stage two. Scatter over some slithered almonds,

84
00:04:09,333 --> 00:04:12,333
Speaker 3: because every good trifle has a decent crunch to it,

85
00:04:12,613 --> 00:04:15,533
Speaker 3: and then dust it all with icing sugar. And that's

86
00:04:15,573 --> 00:04:18,733
Speaker 3: the grain is those blueberries. They pick up the icing

87
00:04:18,773 --> 00:04:21,213
Speaker 3: sugar so they sort of look like snow. And then

88
00:04:21,213 --> 00:04:23,773
Speaker 3: you're ready to serve and that's just on a plate,

89
00:04:24,573 --> 00:04:29,013
Speaker 3: sharp knife, cut it into big wedges. Oh it's absolutely delicious.

90
00:04:29,293 --> 00:04:30,853
Speaker 2: And I love the way you can do this a

91
00:04:30,933 --> 00:04:33,493
Speaker 2: day or two before the chaos, you know, so it

92
00:04:33,493 --> 00:04:35,293
Speaker 2: can be done and ready to go, and you can go.

93
00:04:35,813 --> 00:04:37,693
Speaker 2: By the time we get to dessert, I'm sorted. I

94
00:04:37,693 --> 00:04:39,333
Speaker 2: don't need to get up and do too much else.

95
00:04:39,493 --> 00:04:42,253
Speaker 3: Yeah, and that is the key for anyone feeling out

96
00:04:42,293 --> 00:04:44,933
Speaker 3: of control, do as much as again. That actually, in effect,

97
00:04:44,973 --> 00:04:47,333
Speaker 3: is why a ham is so great as well, because

98
00:04:47,373 --> 00:04:50,133
Speaker 3: it doesn't have to be served hot. Salmon is great

99
00:04:50,173 --> 00:04:52,373
Speaker 3: for that. And any sort of dessert that can be

100
00:04:52,373 --> 00:04:54,213
Speaker 3: done like this a day or two a head. I'm

101
00:04:54,213 --> 00:04:57,413
Speaker 3: loving it. So there you go. Merry Merry Christmas. Everyone,

102
00:04:57,573 --> 00:04:58,933
Speaker 3: have a beautiful.

103
00:04:58,493 --> 00:05:00,693
Speaker 2: Tie and a merry merry Christmas to you. Thank you

104
00:05:00,773 --> 00:05:04,573
Speaker 2: so much for your contribution to Saturday mornings throughout the year.

105
00:05:04,853 --> 00:05:06,413
Speaker 2: Are always inspiring the QUI.

106
00:05:07,733 --> 00:05:09,733
Speaker 3: Thank you so much. It's an episode highlight for me.

107
00:05:09,773 --> 00:05:12,653
Speaker 3: I love sharing these recipes with our beautiful listeners.

108
00:05:13,813 --> 00:05:17,453
Speaker 2: Thank you very much too for your feedback this morning.

109
00:05:17,773 --> 00:05:20,253
Speaker 2: Somebody says Oh my gosh, totally understand read that movie.

110
00:05:20,253 --> 00:05:22,373
Speaker 2: We watched it last night. I think this person's talking

111
00:05:22,373 --> 00:05:24,973
Speaker 2: about carry on. They said, we watched it last night

112
00:05:24,973 --> 00:05:27,733
Speaker 2: and it was pretty far fetched Christmas even no people

113
00:05:27,733 --> 00:05:31,453
Speaker 2: in sight, no matter scene worse. Happy Christmas, Francisca, and

114
00:05:31,573 --> 00:05:33,813
Speaker 2: to you too. And that's the thing. I mean, it's

115
00:05:33,813 --> 00:05:35,893
Speaker 2: absolutely fine for movies to be far fetched at this

116
00:05:35,933 --> 00:05:38,293
Speaker 2: time of the year. We are all about the escapism,

117
00:05:38,453 --> 00:05:40,333
Speaker 2: aren't we, because there's a lot going on in our

118
00:05:40,373 --> 00:05:42,093
Speaker 2: lives and that's what we want to sit down and

119
00:05:42,093 --> 00:05:44,013
Speaker 2: have a little bit of escapism. I think I was

120
00:05:44,093 --> 00:05:46,533
Speaker 2: just in one of those moods, you know, sometimes you

121
00:05:46,533 --> 00:05:48,213
Speaker 2: do sit down and maybe you're just not in the

122
00:05:48,253 --> 00:05:50,733
Speaker 2: mood to go, don't I have an hour and a

123
00:05:50,813 --> 00:05:54,533
Speaker 2: half for this, And so that was how I was

124
00:05:54,573 --> 00:05:57,533
Speaker 2: feeling about that. Thank you too for your comments on

125
00:05:57,613 --> 00:06:00,493
Speaker 2: Liam Lawson. Hi Franchisky, your comments on Liam Lawson making

126
00:06:00,493 --> 00:06:02,813
Speaker 2: the Red Bull F one team absolutely spot on. Let's

127
00:06:02,813 --> 00:06:05,413
Speaker 2: celebrate this to the max. Let's support them next year

128
00:06:05,413 --> 00:06:09,653
Speaker 2: with positive energy and enthusiasm. That was from Phil Brat

129
00:06:09,653 --> 00:06:11,973
Speaker 2: text to say, Francisca, A lot of people don't realize

130
00:06:11,973 --> 00:06:14,693
Speaker 2: that Liam was driving a substandard car for Red Bull.

131
00:06:15,173 --> 00:06:17,773
Speaker 2: Even Yuki's car was of highest spec, so he did

132
00:06:17,813 --> 00:06:20,013
Speaker 2: well competing in this car. He will now be driving

133
00:06:20,053 --> 00:06:23,333
Speaker 2: the top tier cars. It'll be exciting to watch his progress.

134
00:06:23,773 --> 00:06:25,453
Speaker 2: And another text to say, sadly there are a lot

135
00:06:25,453 --> 00:06:28,813
Speaker 2: of key he's knocking Lawson as well, the tall poppy knockers.

136
00:06:29,413 --> 00:06:33,453
Speaker 2: I'm just so over the tall poppy syndrome. Honestly, let's

137
00:06:33,573 --> 00:06:37,653
Speaker 2: just be done with it. And another text here, I'm

138
00:06:37,693 --> 00:06:40,253
Speaker 2: a fifty nine year old male out in my shed

139
00:06:40,253 --> 00:06:43,533
Speaker 2: listening to Newstalks EB. Mister Milne's childhood story has filled

140
00:06:43,573 --> 00:06:47,733
Speaker 2: my ears, my eyes, Sorry, filled my eyes with tears.

141
00:06:47,853 --> 00:06:50,253
Speaker 2: How beautiful. Thank you for your feedback.

142
00:06:50,293 --> 00:06:53,893
Speaker 1: You can for more from Saturday Morning with Jack Tame.

143
00:06:54,093 --> 00:06:57,293
Speaker 1: Listen live to News Talks' b from nine am Saturday,

144
00:06:57,493 --> 00:06:59,573
Speaker 1: or follow the podcast on iHeartRadio