Very good video . Hash browns is a new thing , originally was never for breakfast , it's an American thing , but well done for eating the breakfast as it should be done ( like all foods ) and that's by putting more than one type of food on the forks to enhance the flavours ( americans for some reason can only eat one type of food at a time 😂 ) . When having the scones, with raisins , I always butter them first then the jam followed by lots and lots of clotted cream , usually next to the milk/ cream in supermarkets . Was there a potato famine in Manchester because there wasn't any roasted potatoes on the plate ??
you need to try black puddings (blood sausage) around europe. In the UK it is mixed with oats, hence the oatmeal cooky texture... in France they make it with wine and in other countries it has paprika and other spices which give it a nice aroma... the best way to enjoy a full English breakfast is after a heavy night out, when you are slightly hanged over and your body needs a bit of greasy food with lots of breakfast tea or earl grey tea...
Having to eat your fish & chips in the car because it’s absolutely pissing down outside is a quintessential British experience, so well done for that! 😂
Any Brit sees that full English and hears you say "it is far too big for 1 person to eat!", scoffs and says "No it isn't! I could eat that for breakfast!"
Full English, two eggs, three bacon, baked beans, tomatoes, mushrooms, fried bread, Lincolnshire sausages ( twice the size you had ), toast & butter, black pudding is optional.Hash browns is optional as full English never included this item, HP brown sauce. I liked the way you mopped up all the residue off your plate leaving nothing, that makes you an honorary Englishman.
@@makenziestancer146 Hi, I’m from the nearby county of Leicestershire, we don’t get them as much down here but when I head north Cumberland sausages with mash and onion gravy ( heaven )👍
Yorkshire pudding is basically a pancake batter that’s cooked in hot fat in the oven on a high temperature so that it rises and the best way to eat it is to smother it in gravy. As a Yorkshire lass we used to make seasoned pudding at Christmas which was a large Yorkshire cooked in a roasting tin with herbs and onion and served in slices with Christmas dinner.
Hi guys,I am from England,and with regards to the Yorkshire pudding,there is absolutely no right or wrong way to eat it,you simply find your own way, really appreciate how possitive you both were about English food,you really need to try sticky toffee pudding and custard!❤
@@KristyandSteve you're very welcome,and don't forget to try "Sticky toffee pudding and custard",it will change your lives!!,it has mine, I'm now very,very fat!LOL 😅
When my dad went to Australia to see his brother ,,,,,, the next day they want for breakfast and my dad ordered an Aussie breakfast and what they gave him was steak and eggs
@@tomhirons7475 more fool them then Tom,ps one of the biggest selling puddings still Tom,what do y know?, don't normally write negative comments/replies,but you called me silly,not acceptable,in response I will call you a thouraghly nice guy!!
A terrific summary of the classics of British food. Well done. I used to have my Yorkshires (3) with onion gravy before my meat and veg(with another Yorkshire).
We loved the all the food we had throughout the month we spent in the UK Simon, so good! thank you for watching and taking the time to comment, appreciate it 🤙
My mum used to make these miniature Yorkshire puddings where we’d fill them up with whatever we like and eat them as finger food! A Yorkshire pudding is delicious no matter how you like to eat it :)
I'm a manc (Manchester born ) the humble Yorkie can be eaten as you both said filled or unfilled. Salford is pronounced Solford where I live , there's so much history here and the Bee is our stamp so to speak.
Traditionally, Yorkshire Pudding was used to fill people up, when the amount of meat they had access to was limited. Originally, Yorkshire pudding was served first, with gravy, in order to fill people up before the main 'meat & veg' course. In many households, Yorkshire pudding was also served as a dessert with hot fruit jam! Ther'es a food outlet in York that sells larger, flatter Yorkshire puddings as 'wraps', with the other parts of a Sunday Roast inside, so you can enjoy your roast as you walk, so it's fair to say that nobody is going to judge how you eat it.
I have to agree with Dave. We have Yorkshire pudding as a starter here, with gravy (usually onion gravy) and many a time we make them in bun tins, that way we have spares after that taste great cold with jam on!
traditionally, this is the way. However, I find it tastes best if you leave it til near the end of the meal. You don't want it to get cold, but once it's saturated with all the juices, mint sauce, etc, that's when it tastes the best.
Being born in Yorkshire we always had some form of Sunday Roast with Yorkshire Puddings. Typically you fill them with gravy then add then eat with savory items from the plate. But as its essentially a pancake mix we even used to eat them as deserts covered with lemon curd or treacle.
@@KristyandSteve There is actually still a HP factory in birmingham. While the sauce production was moved over seas, they make way more than just brown sauce, so the factory is still there making other products
HP sauce was invented and first produced in his Radford shop by Frederick Gibson Garton a grocer from Nottingham in the late 1800s , he promoted it to his customers saying "it's the sauce they serve in the Houses of Parliament" hence the name, a complete falsehood but as it's still being made today it must have worked! Nice video.
Yes HP sauce was made at Aston Cross Birmingham, I used to live close to there , you would be able to tell that you were approaching, because you could smell the sauce. Also Ansells brewery was just around the corner, the manufacturing of the beer was transferred to Burton upon Trent, but it ultimately failed, because it just didn’t taste the same. Ansells had its own well that they sourced the water for the brewing of the beer.
Hi kristy and Steve, lets get onto fish and chips. I was amanager of a wholesale fish market in london, this will be long, but read through it, you did the right thing from your subscribers, by using a traditional fish and chip shop, some seaside will do fresh fish, it will usually be catch of the day from the day boats that go out, But in general, there are two type of fish and chips, the traditional fish and chip shop and the pizza kebab places that do fish and chips, the pizza and kekab shops, use a pre battered portions, like some small chain pubs, no so good, you can buy just as good from the supermarket to be honest, but they have there place, nursing homes hotels and where fish is not a big seller, they can get portions out individual. In the main the tradition fish and chip shops, actually use frozen cod or haddock, these come in around 7kg or 10kg slabs, shatter proof boxes, the reason for this is that, the ships that go out into the cold waters for cod, are factory ships, go out for weeks at a time, the fish is caught, sorted filleted and frozen at sea, the quality is second to none, as its caught frozen on the day of catch, what sets the traditional chippy apart, is the cooking of the chips, and the batter, which has been perfected for quality crunch and taste and passed down through the generations, thats why you had great batter, right flavour, crispy, cooked at the right temp down to the second, fish fresh flacky, melt in the mouth, i have wonderful chiipy next to me, i often just buy the fresh fish off him, un touched, un cooked for a home recipe, because of the quality, the traditional fish shops are dying out, due to price, and the younger generation would rather have the KFC lol, kebab, pizza, or chinese or indian, its great food, cheaper, and cant forget mcdonalds
You are a wonderful wealth of knowledge Sean, we truly appreciate you sharing this information with us (and also very helpful for others reading the comments). Do you prefer cod or haddock? We tried both during our time in the UK and couldn't really tell much of a difference (kind of like flake in Australia) 😀
@@KristyandSteve I prefer the cod, haddock is also a great fish, i think and i could be wrong, but i think haddock is more sold in scotland, im not scotish, its still sold in england, pollock, which is a more substainable fish is being sold alot, part of the cod family, not the same quality, but is helping the fish stocks get back to be where they should with over fishing, if you go to a store, feezer shop, you will find fish fillet in batter, these thend to be cheaper, just as healthy, but using the substainable fish, granted the taste is not the same as cod and pollock. but funny enough, i will leave you a comment next, not to make this to long, how there is more fish sold in london, i was manager of a fishmongers, i sold 6 pieces of cod a week, british fish, i will blow your mind, about the londo fish industry, because london is so diverse
Haddock is dominant in Scotland and lots of chippies only do haddock. English chippies used to do cod, haddock, skate, lemon sole, rock salmon...but because of how expensive the other fish is now, most seem to stick to just cod and haddock. Haddock always seems dryer and less creamy, but they are quite similar. I prefer cod...with lashings of tartare sauce!
@@shelleyphilcox4743 your right, 100 percent, as most fishing goses out of scotland up to the cold waters and catch the good stuff and you can get that better cheaper, im a cod man, for fish and chips, i was manager of a wholsale fishmarket in london, but because of the area, and diversity, we did better with other fish, and in some cultures its a staple, talipia with the nigerians, snappers red bream with people from the carabean. travali, indians like, good fish for the curry, does not break up, cheap fish, saltfish popular, also christmas time carp for the polish, thats there UK turkey for xmas dinner, the ladies would keep a scale, in ther purse, for good luck and wealth, the we had people from other corners of the globe, for functions, tuna and all that for sushi next to harrow school, we ctared for all, seabass in ealing, pubs, we sold 128 lines of fish and seafood
@@seanmc1351 Sadly pollock which used to be the best value fish in the cod family and less eaten as it is a bit dry, had taken a real hammering from the big commercial boats, to the extent that it is becoming an endangered species. The Government is about to impose severe limits on how much can be caught, both for commercial fishermen and sea anglers. Alaskan pollock, which we call Coalfish or Coley or Saithe in Scotland, is still available in good quantities.
Great video guys, for me hash browns are a new addition to a fry-up because I'm an old git (53) 🤣, hash browns just didn't exist when I was a kid, we'd always have fried bread instead and even today I can't have a fry-up without fried bread aka a fried slice, it's soooooooo delicious, I'd definitely advice you get fried bread next time and ditch the hash browns! Mushy peas are made from a specific type of pea called Marrowfat peas and they have their own unique flavour. I love a scone, they're so simple but the best ones are light and almost melt in the mouth, if making them at home the trick is to work the dough as little as possible, the more it's worked the drier and denser they turn out, and traditionally it's said you should never cut a scone with a knife, you prise them open with a fork, a good scone will split easily, you just insert a fork and twist it gently. You can't really eat Yorkshires wrong, but I like to have a little bit of Yorkshire pudding and beef in every mouthful.
Actually I will add, I like to pour just a little gravy in my Yorkshires, then you get the crispy top and the bottom goes a bit soggy which is lovely too! When making them the trick is to heat up the tray in a very hot oven, then add the fat and heat that up until it's smoking hot before adding the batter, then don't open the oven door as they're cooking, then they puff up nice and big, open the door while they cooking and they shrink and go tiny!
Thats good to know about the scones, thanks Mark. We'd never heard of that type of pea before - very interesting (and delicious!). We were actually quite annoyed we didnt get the traditional fried bread either - will have to give it a go making it ourselves when we get back home to Oz. Thanks for watching and taking the time to share this information with us - we really do appreciate it 😀
Traditional fried bread is made with the leftover bacon fat that you save, it’s heart attack on a plate, but there is nothing that comes close to it in terms of flavour and texture, it’s not something you’d want to eat every day, but it’s a must try.
I've always seen the ozzys as the most similar people to the brits but this was amazing, you did everything naturally like an english person would and you picked the perfect foods from the right places. Mushy peas are in my top ten foods.
Hi guy's I've been a butcher now for 28 years year's in the UK and black pudding is one of my favorites we don't actually make it from our shop but it's simple to make and you should get a tiny taste of cinnamon and the white bits our just fat, my first time watching you and I've subscribed 😊
Hi Sean! Glad to hear you're also a fan of black pudding, we were nervous trying it - absolutely delicious! Bet you've enjoyed some great food over your time working as a butcher. You probably know how to cook the meat perfectly to 👌🏽 Thank you for watching & subscribing! 🤗
@@KristyandSteve hi yes i do like to cook especially Asian cuisine and obviously the roast dinner 😊, I really found this vlog very entertaining and looking forward to watching more, welcome to the UK and god bless you both 🙏
Black pudding is probably one of the oldest foodstuffs on your plate. It dates from medieval times (possibly even earlier), when pigs had to be slaughtered in autumn, as there was no food to keep feeding them through the winter. The meat would have been salted or smoked to preserve it (bacon, ham, etc.) and blood pudding was also made. @@KristyandSteve
Mushy Peas are made from a particular type of pea, called Marrowfat. These are not the same as Garden or Petit Pois. Pickled eggs are, well, you take eggs, boil them, shell them, cool them and then put them in strong seasoned vinegar for several months to preserve them. We do the same with Onions and Gherkins (tiny cucumbers) except you don't cook them, you speak then overnight in brine. I had Polish and Ukrainian grandparents so we also go for fermented pickles where you use salt brine instead of our as well as vinegar, vinegar is the British method. Being a beer and cider country instead of a wine country we use malt and cider vinegars instead of wine vinegars
Lovely video. My yorkie preference is fill the middle with peas and gravy. I also add a little mustard to the batter when I make them. Also horseradish is a must have with roast beef.
Aww, love you guys, thank you for being so positive about the food over here! I'm going to Australia later on in the year and am looking forward to trying the food over there :)
It's great that you were open to trying everything and were very respectful. Delighted you loved the mushy peas. Some people are so rude about them but I think it's Northern soul food. When I was growing up in Yorkshire, we had Yorkshire pudding as as a desert sometimes with golden syrup and a lick of cream. Otherwise, just load it with other things onto your fork and enjoy. I also enjoyed fish and hot chips in Oz.
Thank you for watching & taking the time to comment, Helen! Yes, we loved the mushy peas and pickled egg - delicious! Wish we had them in Oz 🤤 Oh and thank you for not criticising my pronunciation of the word "Yorkshire" (seeing as you're from there) haha ....a lot of Brits were not happy 😆
I'm from York and there really is no wrong or right way to eat a pud, we almost always have them with gravy. We used to eat mum's leftover puddings with treacle (maple/golden syrup) as dessert. There is also "Toad in the hole" which is often a giant pudding with sausage and mash baked into it, sometimes just sausage and mash served into normal sized puddings. The trick to the fluffiness if you want to make your own (or get your mum to do them) is you can't open the oven door until they're ready. You mix the batter, have everything else that's been in the oven nearly ready, then put them in for the last 10 minutes. If you open the door to check on them they'll come out flat.
Thanks so much for these tips! We still need to try toad in a hole and also a sweet yorkie -golden syrup & cream I think would be a brilliantly combo 👌🏽
My mother from eastern europe used to make her own sausages and blood sausages would have rice in it with seasoning and boiling until cooked. She was a fantastic cook .
Seems most food cultures have a variation of using blood in food, such a high vitamin product a shame to waste, the weirdest I seen the masi mara tap their living cows for some blood and drink it fresh! But no judgment tho
Not gonna lie I know we’re closely related but I love Australians they are so laid back and open minded love watching your videos glad your enjoying your time here too .
Yorkshire pudding back in the day was served before the meal to fill you up so as you would need less meat. Nowadays where we are on the whole more prosperous we eat smaller versions with the meal. I used to have to make them by the thousands professionally.
Great video glad ya liked our food. Im a yorkshireman but i dont eat yorkshire pudding with my dinner, i eat it either before dinner or after with jam. It was originally made to fill you up in the old days so you didnt need as much dinner. All the best and enjoy rest of your trip.
Hash Browns are a relatively new thing in a cooked brekkie. They're American in origin. When I was a kid it was either fried bread, tattie scone (Scotland) or soda scone (Ireland).
Yes fried bread! Although to be honest, most people probably just have toast... Potato waffles are a "more British" alternative to hash browns although traditionally there's no potato element in a Full English. Oh, and I heard that hash browns are Irish in origin...
19:54 it's not as fancy but i highly recommend you go to a Toby Carvery on a Sunday and have their Sunday Roast Buffet. The only get to fill up the meat once but you can help yourself to as much Yorkshires, vegetables and gravy as you can eat. Prices vary, more expensive on Sunday obviously. They serve all 5 different types of roast meat, of which you can choose 3 different or lots of one type. They do the same for a full English breakfast buffet too!
Hi James! A few people mentioned to head to Toby Carvery, it sounds pretty popular! Keen to try their breakfast to 😋 Will add to the list to visit next time we're in the UK! Thank you
If you're ever in London you need to go and have an English Breakfast at E Pellicci. Not only are the breakfasts amazing but the whole atmosphere is legendary.
@@KristyandSteve E.Pellicci is probably the best café in London, a lot of famous people have eaten there. You need to get there early, otherwise you will find the queue stretches down the street! Wonderful East End Italian family have run it for 123 years.
Never a hash brown....egg,bacon,sausage,beans ,tomato, black pudding,mushrooms & a fried slice. Nobody puts potato on a fry up traditionally ( maybe the Irish).
Yes we've been told multiple times that hash browns are not part of the traditional English breakfast! Noted for next time - it did add an extra (delicious) element that we really liked. Apparently its an American "twist" - who knows! Thanks for watching 😀
@@KristyandSteve The basic full English is eggs fried or scrambled, beans or (tinned) tomatoes, fried mushrooms or fried tomatoes, fried bread or toast plus bacon and sausages with either a tea or (filter) coffee to wash it down. With the optional extras of hash browns (American), black pudding (southern England), white pudding (northern England and Ireland), haggis (Scotland) and fried halloumi (Greek Cypriots) or both of the above alternatives.
Bubble and squeak,etc. You're forgetting that most of the foods on a full English weren't actually there to start with. It's constantly being updated. Only the bacon, sausage,egg and black pudding would be original
I'm proud of you for having an open mind about black pudding! Lots of ppl hear what it's made of and are too grossed out to try it and dismiss it as gross without trying.
Thank you ❤️ We were pleasantly surprised by how good the black pudding was. Absolutely delicious - its sad we dont have it over here in Australia to be honest.
When I was a kid my grandma would (if there was any left) put jam on Yorkshire pud and give them to us like a treat and as I remember they were tasty , sugar on bread and butter was another little treat too haha .
From now on, I shall refer to a chippy as a chippery! In Nottingham, they have an annual fair (Goose Fair 1284 - now) you can buy little porcelain pots of hot mushy peas with vinegar...delicious on a cold October evening. The porcelain pots are returned to the store holder afterwards..
Hey! I'm from England and there isn't a correct way to eat a yorkshire pudding but would recommend putting a little bit of everything on your plate in it, then closing it up, dip in gravy and bite. You're welcome ❤
Enjoying your video I'm from England and eating it with gravy and a roast is right with the Yorkshire pudding also you can make a large one in a tin instead of individual also you can serve them cold or warm with jam as a dessert also some people serve it warm with maple syrup and cream X enjoy hope to see more of your adventures 💖😊
Full English always needs to be smothered in HP sauce. Keep the toast and / or fried bread until the end to mop up any left over sauce from the beans, runny egg yoke and HP sauce
Delicious! I'd add a big dollop of cream to that 👌🏽 your cream in the UK is so much better than we have in Australia (its more buttery in UK and so tasty!)
Scones with jam and cream are delectable, though as far as I know clotted cream is a little difficult to come by outside of the UK. Despair not: if you develop a liking (or even an urge) for a cream tea, and clotted cream isn't available, a decent approximation in an emergency is mascarpone cheese - you'll be amazed at how much like clotted cream it tastes, when combined with scones and jam.
Yorkshire puddings are typically savoury, served with a Sunday roast. But, I enjoy having a yorkshire pudding as a dessert with a scoop of clotted cream ice cream inside it and toffee sauce on top!
@@KristyandSteve like you mentioned, it’s like a crispy waffle, so goes surprisingly well with sweet things. I travel the country a bit for work so have some recommendations for your next visit. Id focus on the north. Best fish and chips are in West Yorkshire at a place near Leeds Bradford Airport called Murgatroyds, you have not lived until you have tried their fish and chips. Make sure to also try a butter chicken curry but it has to be in Bradford (close to Murgatoryds) or in Birmingham. I’d recommend exploring North Yorkshire, particularly York, the surrounding villages, and the North Yorkshire coast. I’d also recommend exploring Derbyshire around Alton towers theme park (theme park is 100% worth a visit if you’re thrill seekers, but make sure to go on a week day to avoid crowds), they have some lovely towns and villages in this area like chapel-en-le-frith, Bakewell, Matlock, and Ashbourne.
Awesome, thanks very much for these suggestions. We'll add to our google maps and pop in when we are around the areas. Appreciate you taking the time to watch our video and send us such helpful info! ☺️
With the bacon, American bacon is made from the Belly Meat, British Bacon is taken from the Loin and is in two cuts, Back Bacon, which is from the Back leaner part of the loin, and Streaky Bacon which is the fattier part. Back bacon is used in Breakfast, Streaky is used as the topping of dishes like Corned Beef hash or a burger, or cut into lardons to add to Pasta or other dishes, and because of the fat content is more crispy.
I am from Yorkshire and traditionally Yorkshire pudding was eaten as starter to fill you because in those days people didnt hzve the money for large Sunday roasts.
I'll be very surprised if anyone else has done this, but my grandma used to give me yorkshire puddings in treacle when I was a kid. Sounds weird at first, but, when you think about it, yorkshire puddings are just pancakes cooked in a different way.
Glad to see you enjoy black pudding, definitely one of those foods people avoid because they dont like the idea of blood but miss out because it tastes delicious.
American bacon is only good when it’s really crispy and in a sandwich with lettuce, tomato and mayo! The tale I was told was Yorkshire pudding (dripping pudding using the meat fat dripping from meat cooking)was originally made to be eaten first so you were filled up before the roast came round. It was made to help the meat be eked out! It was a method to fill the family up.
Mushy peas are marrowfat peas which are soaked to soften them, rinsed then cooked. Yorkshire pudding is traditionally served with roast beef dinner, but people tend to put them on all roast dinners these day.
13:00 I don't know if clotted cream is in Australia, but fortunately it's easy to make at home. There are YT videos on how to make it at home, and of course, scone recipes.
We will definitely attempt to make clotted cream when we get home, it was so much better than how we make cream with scones (just usually whip it with icing sugar)! Clotted cream is almost like butter - so good! 😋
My way is to fill the Yorkshire pudding with gravy so it soaks it up, then cut up with other ingredients. It's interesting you didn't comment of the roast spuds.
Yorkshire pudding is cut up and covered in any semi-liquid stuff you can find on your plate. Ver' good! The best I've ever eaten was cooked in the lower shelf of the oven. It was placed under the Roast joint which was just above it, and the joint was just resting on the wire shelf, not on a roasting tray. Any juices the joint gave out dripped onto the Yorkshire Pudding. Eating it was a real O!M!G! experience. (Cleaning the oven afterwards was not so much fun, but well worth it I think!)
Hi, I'm from England & baked beans have never been part of a full English in my family. Baked beans have been added by cafes since the 1980's, just like hash browns! True full English is sausage, bacon,eggs (fried or poached), mushrooms, tomatoes & fried bread. Black pudding is optional. If you must include baked beans serve them on the side, it's really horrible when everything on the plate is coated in the baked bean sauce!!
Hello! Yes, completely agree with the baked beans, hate when the sauce goes over everything. We did enjoy the addition of the hash browns, we know to replace with fried bread next time though! Thank you for watching ☺️
It depends what fish and chips shops you go to for the batter, some do thicker batter I prefer the thicker crispy batter, that batter did look thin but the fish and the chips looked lovely
You'll find some beer pumps do serve very cold beer, usually for stouts like Guinness or for Ciders. The thing is that the delicate distinct taste of the many available beers are not best appreciated if too cold when drunk. Beware of southern beer which borders on being warm. In the UK, laws force a standard pint size- you'll see markings on glasses. These cannot include the beer head so gas in the pump beer is limited. Canned and bottled bee tends to replicate the pump experience. If anything from a pump has a fizz it might be dodgy, take it back to the barman
Ahhh that makes sense why I kept getting the not so cold beers, I’m not a big stout or cider drinker. Honestly though, I don’t mind the temperature and have always said a good beer can be drank on the warmer side. Good to know.
Pickled eggs are to be eaten with crisps 😋 ‘Chippy’ - you can also ask for scraps with your fish and chips (bits of crunchy batter) 👍 Best roasts are from a carvery pub 😋
Yorkshire pudding I usually just bite after mouthfuls of meat n veg so it just provides a nice texture change , also nice to bite by itself filled with gravy . U dont really fill it with anything else !!
8:30 Mushy peas are not made with the normal garden peas you would find in your typical can on the shelf in the supermarket, but from marrowfat peas. It's particularly hard to find outside the UK. In the US I can order Bachelors Bigga Peas, but they are like $4 a can because they are imported.
You can get black pudding without the blood... Probably more common here in Scotland. When it's in casing it's known as white pudding and chip shops will sell a white (black and red too) pudding supper. In the north of England a pudding from a chip shop is more like a steamed pie... Anyway, a similar recipe but cooked in a pan and not in casing is known as either mealie or skirlie. But black pudding is awesome, a must for a full fry up pretty much all over the UK from a full English in Cornwall to a full Scottish with tattie scone, square sausage etc and and Ulster fry in Northern Ireland.
fry up breakfast is something we have when on holiday or when you stay at a hotel or guest house, not really eaten at home. It's usually toast or cereal and some eat nothing because it's too close to dinner time.
I’d say it’s a weekend treat either Saturday or Sunday especially if you’ve been out the night before. Or if you do physical work a nice treat on a Friday hopefully with an early finish to the day.
Black Pudding can vary enormously from place to place, generally it is quite peppery. The large white pieces are fat which is a very north of England trait of Black Pudding, further north in Scotland there is much less fat and a bit more pepper. Full English will vary from place to place as well with different things present or not on the plate. Again talking of Scotland you will often find Haggis on the plate of a Full Scottish along with a potato scone.
Thanks Paul! We did head further north into Scotland after filming this video so were lucky enough to try some amazing black pudding and haggis there (you will see us try this in our upcoming video on Sunday) 😀
The two secrets of a great Yorkshire pudding are the fat must be smoking before you add the batter and the batter should be made the day before and left in the fridge overnight then beaten just before use to get as much air as possible in.
@@KristyandSteve It's really quite simple but coming from Yorkshire you get taught by your mothers and grandmothers from an early age. Flour in the bowl add the eggs and beat, then add full fat milk with a pinch of salt and mix until it looks like thick double cream. Stick in the fridge over night then when ready to use give it another quick mix. Heat the oil or for best results beef dripping in a tin until the oil is smoking hot. Add the batter and cook for 30 minutes. 5 minutes before the end open the oven door to allow any steam to leave the oven and close gently again.
As someone who is Scottish (scones are thought to originate there and are named after The Palace of Scone, pronounced Scoon) and lived in many places throughout England, including Devon and Cornwall (where the cream or jam first options are named after) I have never heard anyone debate (outside of the media) whether or not it should be jam or cream first. People have their personal preferences and as long as they enjoy the scone, jam and clotted cream as a whole, no-one will really think anything of it.
@@KristyandSteve I also used to enjoy a "pie floater mash and peas" from Harry's Cafe de Wheels after a night out at the cross. It was still a small caravan in the late 70s.
Nice one guys. Cheers. Yorkshire Pud: Have it your way. When I was a kid, Mums would make one giant Yorkshire Pudding and serve a large piece on its own, covered in thick gravy. Almost like a starter. Then the Sunday Roast was next with all the veg. Pudding was Apple Pie & Custard, or Rhubarb Crumble & Custard, or Gooseberry Pie & Custard, or Pear Crumble and custard. Spam, Chips. Sausage & Custard, Spam, Beans, Spam, Spam and Custard.
Thanks Tom! Sounds like your mum knew what she was doing with cooking a roast (those desserts sounds delicious! The apple crumble & custard would be the winner I reckon!) YUM! Thank you for sharing ☺️
Yeah,many Oz fish batters seem to be undercooked.Really good takeaway fish shops are hard to find.I find that odd with the great fish & English heritage that Oz has.
Yorkshire pudding is a requirement for beef Sunday dinner. It is also a great cheap desert. Yorkshire pudding is a cheap filler. Yorkshire pudding with jam, lemon curd or marmalade. Cheap, tasty leftovers. Even a Yorkie pudding with leftover gravy. It was cheap, it was leftovers, it was tasty, it filled children up.
When in Australia we found Sticky Date pudding which we loved, but cannot find in the UK. Also we couldn't find fish and chips made with cod over there. This was on Freemantle seafront. I think Black Pudding is a more northern UK favourite. Being from down south (Kent) I've never seen it served in an All Day Breakfast.
Clotted cream is the way for the scone with the jam and both on it at the same time. I don't care if it's jam first or second, I'll just let the Cornish and Devonians argue over that little irrelevance 😛
Absolutely! We had the full english again after filming this (for more of a brunch/lunch) and Steve had a beer with it - so good! Thanks for watching 🥰
@@KristyandSteve haha nope, but I will definately have to find it now. Thats why your video made me laugh, because i also have to 'force' myself to forget what black pudding is actually made of. But I will still eat it!
