Please keep posting these basic recipes, a lot of people have lost the art of home cooking and your recipes give them an excellent no-nonsense grounding!
Clear instructions, no annoying background music, recipe provided underneath - perfect! Thank you, a breath of fresh air amongst chit chat and airs and graces 😊.
Great channel you've started here Dave. I don't use a food processor either. A little tip I have for for mixing the fats and flour, especially in summer, is using a bowl of water with ice in it to cool the hands. Several times if necessary. Clean towel, quick dry and carry on. It does make a big difference. Looking forward to more of your recipes mate.
The thing I like most of all about your channel is you don't try get people to financially support your videos buy selling silly merchandise or having a * wish list * or the * buy me a coffee link * and there are no annoying adverts . Its all about good wholesome home cooking on a budget using simple ingredients with clear instructions. Well done, keep it just the way it is.
Thanks a lot, I like to keep it as simple as possible and if people enjoy the recipes and youtube send me a little money now and again, that is all good.
Finally schools in Ontario, Canada are going back to Family Stidies. Teaching boys & girls basic cooking as 1 part. Your videos would be perfect for them. My kids learned at home 30 & 35 yrs ago. Your recipes .. costs... are much better than 'the put on freezer - heat in microwave' meals. Thank you!
Excellent clear video. I have made pastry with butter and with lard but never a combination of them both, it looks excellent. I have hot hands and I picked up a tip from Bigger Bolder Baking which was freeze the fat and then grate it and I found that helps, I hope you don't mind me sharing that.
Thank you,I came across your video after searching for a shortcrust recipe,as I wanted to make a chicken and leek pie,have now become a subscriber,hello from Australia 🇦🇺
Fabulous! I really hope as a new subscriber your channel goes from strength to strength. Really like the idea that your costing your ingredients, and delivery is brilliant. I have shared your channel to my FB page.
I love this Channel because it's back to basics baking.My Nan used to bake like this and these videos bring back a lot of memories. I also like his manner and explains things so we can understand it.Keep up the great work.
Before my father joined the army he was a qualified Baker and confectioner so I learned how to bake after a while I could make a sponge without measuring the ingredients. Oh yes back then we never had any kitchen gadgets so like you we made everything by hand and I still do.👍😊.
I’ve been a frugal cook all my life as I get older and my health issue get worse I’ve had to find easier ways to do things but stay as close as I can to the budget I have and also eat healthy, life is also all about learning, I enjoy your videos and we can always learn something new .
🇨🇦 I tried this recipe. It works out beautifully. Thank-you so much for the clear instructions. It is amazing how much better it tastes than store-bought pie crusts - and I have tried a few different brands. None compare to this wonderful crust, in my humble opinion. I costed it out in the prairies, Canada, at $1.68 using highest quality ingredients. Still a bargain as store bought pie shells are $4.00 - $5.30 for two "deep dish" pie shells (350 grams). 🙂
I learned another secret to good pastry when I was very young, and left at home to prepare it for lunch. I forgot the time, and knowing I'd be in big trouble, just threw all the ingredients together in about one minute. I expected it to be awful, and it was fantastic. The secret? Be very fast in the making, along with very cold water!!
Tried these fruit scones, easy to make for someone who doesn't bake 😂 family enjoyed them with strawberry jam and cream. Easy to follow instructions. Thank you Dave.
Hello dear friend... am currently living in Ecuador where lard is not easily available... im sure it would yield a nicer pastry but just use all butter instead would you say? Thanks!
Yes you could make a sweet shortcrust but I found the sweetness of the apples and was enough. You can also add a little sugar on the top of the pie before baking to add a little more sweetness.
I now realise my pastry struggles have been because I've been cooking in a very hot and humid kitchen in North Queensland! Love your video, please keep going!!
Hi, thanks for the clear explanation and real-time demonstration. Your costing of ingredients is such a great idea too. I like having a go at making & baking, but I've had slightly mixed results with SC pastry. I've heard that so many things can affect the outcome - including the weather and even the baker's mood! ("Never make pastry when you're in a bad mood because you'll be too heavy handed!") I have a question about this recipe. Do you ever add sugar to make a sweet SC pastry? I know you use this for your apple pie, so perhaps all the necessary sweetness is in the filling? I have a quick tip for getting the fat into the flour (I think it may have come from Nigella). A while before starting to bake, put the required amount of fat (butter, lard) into the freezer. The hard butter/lard can then be grated into the flour. Just remember to dip to butter block into the flour every so often. This saves on have to do 'rubbing in', which I find a bit of a chore. You however, make that bit look so easy! Thanks for your videos 👍 P.S. I really hope your name is BOB (Baking On a Budget!) 😄
Food made with love is much better always. The main thing with the SC it to keep everything cool. You can add sugar to the pastry but I usually find the sweetness in the dish itself is enough. And yes someone else mentioned the grating method and I'll give it a go the next time I make the pastry. Unfortunately I'm called David. Thanks very much for watching.
Enjoyed the video, pastry is absolutely the basis along with soups to feed a family sumptuously and frugally. Will you be showing people savoury pies? Once you have the basic pastry then the world is your oyster..so to speak👵
I just wanted to point out that a small change to this recipe will give you the topping for apple or rhubarb crumble. Follow the steps to the point of the sand like mixture, and then, instead of water, add sugar, the same weight as the fat, so in this case 110 g. Half the flower can be replaced by oats if desired.
Hi, Yes sorry I forgot to mention that but I'll include it in future videos. I'm using a standard oven so with fan assisted the temp could e a little lower depending on the manufacturers recommendations. Thanks for watching
Thank you for your tutorials. Great baking videos especially in this day and age. May I ask what ai can substitute for lard? Thank you. Just subscribed!!!
I make an all butter shortcrust... but the water content of butter can cause issues (especially if you're not quick) I also make an all butter 'fast' shortcrust, using melted butter. melt all the butter, mix into the flour, then press the dough into your flan dish by hand (little pieces of dough, and the dough will easily meld together in the pan) blind bake as normal.
My gran and my dad made lovely short pastry but they only ever used lard and self raising flour so that’s the way iv mostly done mine but I do use half and half occasionally thank you for these great recipes they do bring back happy memories of baking with gran and dad , Amanda xx
A good traditional recipe, My mother used to use all lard back in the 60's/70's. I would be interested to know how you make a sweet pastry for confectionery such as a peach Melba or Yorkshire curd tart 😊
@@BakingOnABudget yes, I use icing sugar 25% of the flour content and bring it all together with milk instead of water, makes a nice sweet short crust 😊
I’ve made a few of your recipes and they have all worked out ok. But one day I will probably add too much water and get sticky dough. How can I bring the dough back from that please?
I was always taught butter and lard for pastry but so many pastry recipes are now all butter and I don’t think - my opinion only - the all butter turns out as well BUT, I believe I’m rubbish at pastry 😂😂 hot hands I’m afraid…
I could use the machine but it takes too long to get it and clean it 😂 I prefere my 2 big dough scrapers to kind of hack the dough so that I don't touch the fat at all. Lard is available over here but not common and not cheap, so butter is the choice...
@@BakingOnABudget Margarine is an alternative but I don't really like the taste 🙄 my father worked for 40 year in the Margarine industrie, he was an expert and member of several trade committees, but ..... at home we had butter only 😄 he had a title of master craftsman in dairying.... 😉
Hi, I think a fan oven is about 20c hotter than a conventional but each oven may be different. But I think a rule of thumb is about 20c lower than a conventional oven. Thanks.
I attempted this for the first time today, all went well to a point but after storing in the fridge, when coming to roll it out, it was coming apart, did I not use enough water perhaps? I did three tablespoons then added a fourth?
Yes that might have been a bit much water, I think I did 3.5 if i remember correctly. But do have another go you will get the hang of it. Thanks for watching.
That was great! I was always fearful of making pastry/pie. Watching you gave me confidence and I will make one tomorrow! Question: I can only buy jam here in Taiwan. What would I add to jam to make a sauce, like you put on the canned peaches? I think you are adding a hundred subscribers a day - AWESOME! (Soon a thousand a day!)
Thanks a lot, the trick with the pastry is keeping everything cool and letting it rest in the fridge before rolling. I would try just heating the jam up a little to make it more runny and use it like that. And yes the channel continues to do very well I'm very pleased with its growth so far. Hope the pastry turns out great.
I hope you have future plans to make a Bakewell tart tray bake and maybe even paradise slice tray bake. I’m going to try this pastry along with Mr Paul’s Bakewell recipe.
@@BakingOnABudget 😍😍😍 Excellent, I’ll watch out for it. My main interest apart from your ingredient ratios is the almond flour, almond meal whether it’s store bought or done at home from almond nuts blanched or not.
Would it be possible to use these same proportions of fat and flour, but replace the butter with margarine and the lard with refined coconut oil? Please let me know if you think this would work. Thanks.
