Recreating and baking century-old recipes with pastry chef Nelleke Gorton

Recreating and baking century-old recipes with pastry chef Nelleke Gorton.

Transcript

00:00 Why are they cooking sponges and steaming them? I understand then that's the steamed pudding

00:06 but they seem to be calling it a steamed sponge. So I thought and it's such a tiny minute little

00:16 recipe like all these. It must have been like more times I have no idea but we'll just get that

00:23 going. We'll get that boiling and with the pudding you always put in a um something a saucer or

00:31 something to to let stand the amounts. Fran gave me her mother's spoon because everything is

00:41 different you know nowadays it's all bigger. They have huge amounts of everything so she said that

00:48 is like a dessert spoon. So she gave it to me.

00:54 Now Jimmy your guess is as good as mine. Just do so it's going to go in there.

01:06 Okay look at this it's minute. Oh my gosh.

01:14 Oh it's going to float. A dessert spoon of butter which we'll do.

01:20 We're assuming this is what she would have had. I'm rounding it because if it's just going to be

01:32 like the level it would be not that good. And a tablespoon of sugar. You see now in my recipe

01:38 we use icing sugar but I'm going to do this recipe. So I make all my students weigh an egg

01:46 so that they know. Oh if it's because it'll say extra large on the thing and then it's still like

01:51 50 gram or 55. 50 gram.

01:55 Just know that you should scoop it and then go across with something to make that as like a cup.

02:08 Otherwise if you just go dig in there and shake it and tight it becomes more than a cup.

02:14 I'm going to go like this already. Now one of the things I always use is one of these pizza things

02:22 where you would just normally do grated cheese. It really sprinkles nicely.

02:30 You want to start off already with a high.

02:42 It's gone.

02:46 It looks good doesn't it? We hope it's good.

02:57 Just make sure that it's done.

02:58 Oh that's done. That's not bad is it?

03:06 Take it out. It's so light.

03:26 Well.

03:27 Now hang on. It's going to get ready to go. I don't know whether you want to see it pour over.

03:41 Fluffy. Look how aerated it is. And then

03:54 playing with those things.

04:02 Wow.

04:08 Yeah okay I'm eating that.

04:22 Wow.