Sunday, 27 July 2014

Cameras rolling …….

 The Great Kitchen Doncaster Mansion House
‘Hello, I'm Meryl and I'm going to show you how to make…’ This is how I started a new way of promoting Grandma’s baking legacy by filming some of Grandma’s classic recipes. To be honest, I was scared stiff about being in front of three cameras despite the fact that I'm fully at ease demonstrating Grandma’s recipes and talking about her life and baking. So just like Grandma would, I rolled up my sleeves and got stuck in. Now, I can’t wait to see the finished edits!

The film crew comprised five final year undergraduate Media students from the University of Huddersfield. They are a great bunch of people to work with; they even did the washing up between shoots and of course tasted the finished products! The production will count towards their final project. We were filming in The Great Kitchen in The Mansion House in Doncaster. This is an amazing venue with an old cast iron range not unlike the one Grandma worked with when she was 'in service'. 

I chose four classic recipes from Grandma's repertoire to show different baking techniques ; her mouth watering Shortcrust Pastry for a delicious Apple Pie,  yummy Marmalade Spice Cake, scrumptious Scones and a traditional Victoria Sandwich
This cake was named after Queen Victoria who died in 1901. Grandma was 14 years old by then and had already been 'in service' for 2 years. Later on, Grandma won prizes for her light and fluffy version of this classic sponge cake, which she finished with homemade raspberry jam and butter cream. Here's the very easy recipe: 

Victoria's Sandwich
3 eggs and their weight in each of caster sugar, self raising flour and margarine or butter.
Milk to mix. 
Raspberry Jam (Meryl's Tip : If you buy jam, get the better quality, sometimes called ‘Conserve’)
Icing Sugar

“Cream the butter and sugar. Beat the eggs and add to the creamed mixture. Fold in the flour. Add the milk and mix in gently. Put into 2 x 7” greased tins. Bake for 20 minutes in a quick oven.  (375F, Mark 5, 190 C). Then make the Butter Cream as follows :

Butter Cream
2 oz butter
4 oz icing sugar
Few drops vanilla essence
1-2 tbsps tepid water or milk
Cream the butter and icing sugar. Add the vanilla essence and water or milk.

When cold, spread the butter cream and raspberry jam on the top of one cake and place the other on top. Sprinkle icing sugar on the top cake. Then it will be ready for the table.” 
Where’s the mic go? 
We've just a couple of sequences still to film then, it’ll be final edits and credits. Thanks to everyone who helped me set this up. Let me know if there are other recipes you’d like to see me bake – I think I've quite got the taste for this filming lark!