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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 Talk, said.

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Speaker 2: B thirteen minutes to ten non newstalks. He'd be our

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Speaker 2: cook Nicky Wicks is here with us. Hey Niki, Hey,

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Speaker 2: good morning Jack. Before you get in today's into today's recipe,

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Speaker 2: I just wanted to share with you a bit of

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Speaker 2: a shout out from fellow friend of the show, regular

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Speaker 2: contributor travel correspondent Mike Yardley. He said he just wanted

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Speaker 2: to say shout out to you because he said, your

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Speaker 2: self sourcing citrus putting recipe from last week is utterly amazing.

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Speaker 2: It has been a huge smash hit across the wider

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Speaker 2: family this week. So there you go.

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Speaker 3: Fantastic. I love it. I have eaten so much of

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Speaker 3: that in the last month.

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Speaker 2: Yeah, yeah, it's so good.

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Speaker 3: Oh great, god on and my love. It's very good. Yeah.

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Speaker 2: Okay, let's get to today's recipe and then we're going

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Speaker 2: to talk about an event later this week. But yeah,

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Speaker 2: this sounds amazing.

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Speaker 3: Yeah. Look, this is an apple and BlackBerry sheet cake,

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Speaker 3: and a sheet cake is really a sort of leftover

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Speaker 3: It's almost a catering tune and a bit of an

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Speaker 3: American term as well. That you sort of make the

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Speaker 3: cakes on a large scale, on a huge, big sheep pan.

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Speaker 3: I've reduced this down to a little Swiss rolltin, which

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Speaker 3: I love doing because these cakes cook really really quickly,

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Speaker 3: seventeen to twenty minutes and it's done, and yet it's

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Speaker 3: still got a decent puff on it, and then you

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Speaker 3: can sort of cut them into nice, big square bits.

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Speaker 3: I think are really economical to or ergonomical to both

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Speaker 3: fit in the lunchbox but also to eat. You get

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Speaker 3: none of that, you know, that nosing thin bit at

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Speaker 3: the end or anything like that as you do a wedge.

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Speaker 3: But and it's delicious and it's utterly economical as well,

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Speaker 3: because it's really got flour, water, sugar, sugar flour, bit

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Speaker 3: of yogurt, couple of eggs, bit of fruit. And at

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Speaker 3: this time of the year fruit is a bit of

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Speaker 3: a challenge. Apples aren't at their best, so I love

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Speaker 3: to cook. They've come out of cock stores and I

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Speaker 3: use just some frozen blackberries. So it's great. Here's what

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Speaker 3: you do. It's kind of weird, so hang it all right.

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Speaker 3: Oven goes on two hundred degrees, not fan bakedicular bake

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Speaker 3: greas and line a shallow Swiss rolltin. It's about twenty

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Speaker 3: times thirty centimeter. Try and I line it with a

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Speaker 3: large piece of baking paper and I kind of twist

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Speaker 3: the corners up so that the side sit up a

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Speaker 3: little bit. It's a good little trick to use. And

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Speaker 3: then here you go. This is how it starts, which

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Speaker 3: is so weird. In a pot. You bring the butter

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Speaker 3: and water to a boil, and that's one hundred and

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Speaker 3: fifty grams of butter, two thirds of a cup of water.

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Speaker 3: Bring that to the boil, and then after that's boiled,

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Speaker 3: stir in half a cup of brown sugar and half

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Speaker 3: a cup of white sugar, and then followed by some

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Speaker 3: dry ingredients one and a half cups of flour. You

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Speaker 3: could swift it if you like, but you just make

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Speaker 3: sure that a one teaspoon of baking soda is kind

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Speaker 3: of mixed in with that flour. Pitch your salt, teaspoon

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Speaker 3: of cinnamon. Sometimes kids don't like cinnamon, so you could

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Speaker 3: leave it out. Doesn't make a jot of difference, really,

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Speaker 3: but I love that with the apple, and you give

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Speaker 3: all that a really good stir and then add in

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Speaker 3: ol of This is done with a spoon, no beeders,

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Speaker 3: no anything. It's a one pot wonder. Adding a third

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Speaker 3: of a cup of yogurt. If you don't have yogurt,

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Speaker 3: you sour cream. If you don't have sour green, but

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Speaker 3: you have cream frish great. If you don't have any

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Speaker 3: of those, put some lemon juice in some milk and

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Speaker 3: it'll okay because you want that acidulation that kind of

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Speaker 3: works with the baking soda and gives it our puff.

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Speaker 3: Two medium eggs, you lightly whisk those first, and then

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Speaker 3: I chop up about two one and a half maybe

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Speaker 3: two apples, I use Granny Smiths and half a cup

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Speaker 3: of frozen berries. Throw that through the better, and then

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Speaker 3: pour your better into the dish into your lines tin.

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Speaker 3: Bake it for seventeen to twenty minutes and call it

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Speaker 3: for ten after that, and then ice it while it's

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Speaker 3: warm jack, which is unusual for a cake, but you

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Speaker 3: I think, I know. It kind of goes glossy and

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Speaker 3: then it cracks a little bit when it cools down.

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Speaker 2: All what I love that.

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Speaker 3: I love that. Yeah. I just use the vanilla based icing.

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Speaker 3: One and a half cups of icing sugar. It's a

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Speaker 3: thin layer of icing sugar. One teaspoon of melted butter,

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Speaker 3: two teaspoons of vanilla extra and enough sort of hot

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Speaker 3: water to make it make sure it can kind of

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Speaker 3: be poured over the cake and you're done, and it

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Speaker 3: is great. And I've eaten far too much of this

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Speaker 3: one this week.

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Speaker 2: Yeah, oh that sounds so good. Sos de listen an overlap.

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Speaker 2: Oh this is happy that the wider Yardley family will

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Speaker 2: be the light.

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Speaker 3: Oh good, yes, fairly, go for it.

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Speaker 2: Hey, so you've got an event this week later later

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Speaker 2: this weekn blend them.

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Speaker 3: Yes, I have so next Thursday, the Marlborough Book Festival starts.

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Speaker 3: I arrive on Friday and I've got two sessions Saturday

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Speaker 3: and Sunday Friday night. I'm also part of the lineup

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Speaker 3: that does those sort of imprompt you without notes talks.

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Speaker 3: I'm very nervous about that. Yeah, it should be great.

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Speaker 3: Some great authors. Emily Perkins there, Rachel King so McCauley, fantastic,

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Speaker 3: Just a fantastic line up there. So get your tickets

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Speaker 3: and I'd love to see that. I'll be talking about

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Speaker 3: what it's like to make a TV food show, all

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Speaker 3: the little stuff that goes on behind the scenes. Of course,

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Speaker 3: my box the Quiet, the Quiet Kitchen series, So yeah,

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Speaker 3: I can't wait. I love Marlborough.

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Speaker 2: Yes, absolutely beautiful.

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Speaker 3: So if you're in and around Blenham or anywhere in

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Speaker 3: tynamu hit yourself along.

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Speaker 1: So good.

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Speaker 2: Okay, thank you hey. Just because I'm all about sharing

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Speaker 2: the love, Jack, we can cur the self sourcing citrist

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Speaker 2: as it was leg divine, says.

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Speaker 1: Gwen, So thank you.

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Speaker 2: Hey, there you go. Look we're just sharing the love

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Speaker 2: this morning. Thank you so much. Nikki. We're going to

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Speaker 2: make sure that apple and BlackBerry sheet pancake recipe is

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Speaker 2: up on the news Talks he'd be website and Caroline's

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Speaker 2: just flipping your notes, so Jack, we can I find

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Speaker 2: this amazing citrus self sourcing pudding or the recipe. You

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Speaker 2: can find that online as well, Carolyn News Talks he'db

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Speaker 2: dot co dot mded Ford slash Jack. So you find

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Speaker 2: everything from our show there, but you can also go

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Speaker 2: back to last week's show and find everything from last

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Speaker 2: week's show, including that amazing recipe.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks dB from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio