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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 ZDB.

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Speaker 2: Fourteen to ten on News Talks. They'd be our cook.

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Speaker 2: Micky Wix is here this morning, killed a kyoda.

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Speaker 3: Good morning Jack.

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Speaker 4: Oh yeah, man, yeah, it's I'm pleased to hear that

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Speaker 4: you are making the most of this holiday as you

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Speaker 4: always do by setting up in Paradise this weekend.

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Speaker 3: Look, I am I'm a little fan of Camp Evans.

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Speaker 3: I never was, but then COVID came around. One of

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Speaker 3: the great things about that was that THHL, who owns

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Speaker 3: all the Camp of Vans, they had to hire them

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Speaker 3: out to New Zealanders. Oh yeah, for three day minimums,

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Speaker 3: which it never is it's usually five.

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Speaker 2: Yeah. This is not an advertisement, no, no, no.

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Speaker 3: And they were sort of fifty bucks a day, whereas

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Speaker 3: usually they are a lot more in summer. They are

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Speaker 3: way beyond my reach. But at the moment, I'm away

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Speaker 3: sitting right at a campground right on top of Mount

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Speaker 3: Monganui Beach, and it is beautiful and I love my

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Speaker 3: creature comforts. So I love the idea of camping, just

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Speaker 3: like the idea of I like the idea of liking horses.

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Speaker 3: But I don't, and so this is great.

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Speaker 2: I get to I have a little kitchen, yeah.

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Speaker 3: You know, and I have running water hot and cold,

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Speaker 3: and a comfy bed.

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Speaker 4: So you but you have all the benefits of camping,

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Speaker 4: but without the possibility of a leaking fly, the leaking.

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Speaker 3: Fly, the chili bin that even though you took a

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Speaker 3: million ice packs away, everything is still.

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Speaker 2: Wet, and yeah, yeah.

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Speaker 3: Yeah, blah blah blah, paradise. How can we not be

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Speaker 3: loving this weather?

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Speaker 4: Well, speaking of creature comforts, this morning, you have a

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Speaker 4: creature comfort treaty dessert for us I do.

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Speaker 3: I have a self sourcing banana and pecan pudding, which

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Speaker 3: I'm going to admit to the fact that I actually

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Speaker 3: bought a slice of something very similar on my way

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Speaker 3: down to the mount and we heated it up in

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Speaker 3: a microwave sun and had it with custom gelato. But

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Speaker 3: this one you can make at home. This pudding is gooey,

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Speaker 3: it's it's got this beautiful light sort of bananarees sponge.

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Speaker 3: It's amazing, super easy to make. Jack throw your oven

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Speaker 3: one hundred and seventy degrees. Selsia's butter a nice, big,

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Speaker 3: large ovenproof dish. There's no cooking for one year. This

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Speaker 3: serves about six or eight people. Soak some dates for

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Speaker 3: half about fifteen minutes some boiling hot water. I've used

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Speaker 3: half a cup of dates, and once those kind of

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Speaker 3: soften up a little bit, you then drain them off

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Speaker 3: and blend them in a food processor. Add two bananas,

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Speaker 3: two nice righte bananas, and blend all of that until

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Speaker 3: it's well mixed. If you don't have a food processor,

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Speaker 3: you could arguably do it on a chopping board. Just chop, chop,

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Speaker 3: chop soil. It's all a big mash. That's what you're after.

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Speaker 3: And then in a big bowl, whisk in two eggs,

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Speaker 3: some brown sugar, and I've got about a cup, but

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Speaker 3: I think you could probably take that down to about

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Speaker 3: three quarters even two thirds of a cup without that

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Speaker 3: affecting the bake. So whisk off those that sugar in

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Speaker 3: the butter and that becomes quite thick, light and fluffy.

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Speaker 3: Add some melted butter, eighty grams of that, and then

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Speaker 3: throw in your data banana puree and mix that till

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Speaker 3: it's combined, and then fold in one and a half

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Speaker 3: cups of flour. That's got three taste teaspoons of baking powder.

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Speaker 3: You can again cut that back to but I quite

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Speaker 3: like this with a good rise half a teaspoon of

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Speaker 3: cinnamon possibly in there, and seventy grams of pecans. For

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Speaker 3: a cheaper alternative, you could use walnuts of work in there.

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Speaker 3: Scrape that batter in gr grease dish, and then kind

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Speaker 3: of like that old chocolate self saucing pudding in a

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Speaker 3: jug or even in the bowl that you just mixed

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Speaker 3: everything in. We're going to do two cups of boiling

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Speaker 3: water from the jug, about half to three quarters of

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Speaker 3: a cup of brown sugar and one teaspoon of corn

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Speaker 3: flour and seventy grams of chopped up butter, and stir

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Speaker 3: all that together and your butter will melt in the

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Speaker 3: boiling water, and just carefully pour that over your batter.

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Speaker 3: It really feels like too much.

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Speaker 2: You liketick cups of liquid, get.

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Speaker 3: Off for forty minutes or so until the top is

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Speaker 3: set and that cake Claire will be cooked through and

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Speaker 3: eat it sort of with I don't know, cream, ice cream,

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Speaker 3: trusted all three.

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Speaker 2: There's always, isn't it?

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Speaker 4: The challenging that trying to decide which which are the

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Speaker 4: desserts to have your dessert with?

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Speaker 3: I know I know, I know, and so look, this

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Speaker 3: is a real treat. But I just think with a

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Speaker 3: long week end frontlands, some parts of the country really

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Speaker 3: need a treat. So yeah, you know, to take it

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Speaker 3: for someone else if you don't eat too many sickly things,

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Speaker 3: and take it for them and take it to them

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Speaker 3: and say happy holidays.

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Speaker 2: Yeah, yeah, so good. So do I ask you. You're

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Speaker 2: going to be taking a bit of a midwinter dip.

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Speaker 3: Yeah, I took one yesterday.

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Speaker 2: Very good.

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Speaker 3: Oh, an East Coast beach for me is a real treat.

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Speaker 3: Living on the wild West Coast is may I'm sorry.

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Speaker 2: Oh yeah, yeah, oh.

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Speaker 3: It's so great that white sand, that both shells, that water.

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Speaker 3: So yes, yeah, after I've spoken with you, that is

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Speaker 3: my little treat, I shall go and take a very

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Speaker 3: lovely refreshing tip.

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Speaker 4: Ah.

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Speaker 2: How good.

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Speaker 4: Hey, thank you so much, Nicky, Go and enjoy yourself.

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Speaker 4: That recipe for a self sourcing banana and pecan pudding

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Speaker 4: will be up on the news Talks EDB website. You

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Speaker 4: know where to go newstalks EDB dot co dot nz

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Speaker 4: Ford slash Jack.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to Newstalks EDB from nine am Saturday, or follow the

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Speaker 1: podcast on iHeartRadio