Hi Rik, your channel, for me, is the best. You are so relaxed with your baking it’s a joy to watch you making all these traditional dishes I grew up with. Makes my mouth water. ❤
Wow, thank you. Don't panic, Don't panic - there isn't no panic here. I can tell you a few years ago we were in a shopping center in an earth quake - everything shaking, everyone running. My boy and wife distressed as well. I said stop. Look around and walk out. There was nothing falling, no glass shattering. Needless to say everyone ran out and I walked out. There you go a bit of my history. Best, Rik
All the baking recipes now say" do not eat the raw batter". As kids we scrambled to get those beaters or lick the spoon . And yet here we all are, alive🎉😂
Annette you are totally right. Never a days illness from licking the spoon's. Its the same as the sell by dates and throwing produce away - if its been stored correctly it can be used after the date. There was No dates back in the day. A strange old world we all now live in. Best, Rik
Liking the spoons/bowls/beaters is the best part of baking a cake!! My Grandchildren queue up to lick everything. There is no risk when using eggs from the Supermarket in the UK as they are safe.
Sad ain’t it.. everything banned now! We played out till dark, didn’t have safety anything n yeah .. we all had the batters to lick off spoons..kids these days are wimps🤣🤣🤣.. I had Madeira for me wedding cake.. luv it!
You are the first cook I have seen on video that licked the cake dough bowl. Good for you! I'm sure you have the Sterile Enthusiasts foaming at the mouth! I suspect many do, but are too snobby to admit it and do so furtively. I am a lifelong, unrepentant bowl licker cook now into my senior years. A serious responsibility in any busy kitchen! 😊 🥣
I’ve seen a number of your recipes now and the way you use the hascienda air fryer and how easy it is to use I’ve just bought one. I can’t wait for it to arrive. After my mum baked a cake we always cleaned the bowl either with our fingers or the wooden spoon, or if she was making an apple pie we would eat the core of the apple. I still eat the remains of a raw cake, it’s the best part before the cake arrives. When did all the fun go out from baking
What a lovely cake you've made, i love Madeira cake, i usually buy it from M&S but i'm going to have a go and make my own. I really like the oven, if i had room i would get one but i only have a small kitchen. The ones you buy are quite form so i like to dip mine in my tea.
What a delicious looking Madeira cake. Ric I love this channel because of the content but equally because you read and reply to every comment which would take up a good portion of my of your time. Thank you ❤
I try. some slip by. I can say not always my slipping - sometimes the comments are not showing - obviously a hitch somewhere else. I think if good people want to make a comment then its worth reading and replying. I get some good ideas from folks about recipes. I have made so many over the years I forget. However a good kick up the @#&$ and i remember. Keep watching and keep commenting you are one of the good ones! Best, Rik
The crumb on that cake looked fantastic Rik I’m going to do this one instead of lemon drizzle next time , and my hubby would fight ya for that end piece lol , thank you for another great one , Amanda xx
Just made this Madeira, so light. It is really delicious. Thank you so much for video. I am in the process of making the lemon meringue hopefully that will taste just as nice.
Think I’ll make this one today too. I love to have a cake available for my husband and elderly father to have a quick snack with a cuppa in the afternoon to keep them going until dinner time. I haven’t made a Madeira cake for years. Thanks as always Rik for generously sharing your recipes and expert cooking tips and advice with us. 🙏
Hi Rik I have a HYSapienta I couldn't agree with you more it cooks beautiful cakes I love it looking forward to making this cake thanks for sharing ...😊
Great video Rik, I love your no fuss or frills style of cooking along with good,easy instructions/explanations on each step. Keep it up mate 👍 I’ve been trying to work out your accent Rik….I’ve failed 🤣 put me out of my misery please
Aww Rik I love your vids and recipes, they not only look and taste great, the ones I’ve made have all been perfect, but many have some kind of happy memories for me. I learned this cake at school in Home Economics (showing my age there) when I was about 13 and it became my staple cake to bake at home for my parents and family 😂. Haven’t made it in years so guess what 😝. You really are not good for my waistline but keep em coming 😜
I so love this channel. Rik is bringing back so many memories growing up in South Glamorgan, S.Wales UK 1961. Rik I'm in the USA now and want to make my mum's special dish...Stuffed Marrow (the veg marrow). I can't get it here, think I can use a large squash instead. Would love to see what you would do. Mum used mince, onions but it was so long ago, can't remember. Thanks Rik. Kind Regards, Candy
Hi, Candy, Thank you. Yes a large squash can be used. A modern take on the mince and onions with other ingredients and seasoning would be adding cooked rice to the mix. Best, Rik
Lovely recipe Rick. I got my oven in the week and today I attempted to make a chocolate cake but unfortunately it was too dry so just gotta get used to the hysa oven
@@BackyardChef I tried using my usual chocolate cake recipe in a 6 inch x 6 inch square tin then put it on the black oven tray bottom shelf on the cake setting and at 140 for 45 minutes. It looked phenomenal rising and I thought it was cooked at the end. Skewered it but still 35% raw so re did the cake setting at 140 for another 20 minutes however once I took it out I realised it was dry straight away unfortunately
Thank for sharing. Yes I think the tray doesn't let the heat through to the cake tin. I will be making a Black forest in two days have quite a lot of fresh cherries that were reduced. I will use the shelf and not the tray. Check back in. You will see the results. Thanks again. Best, Rik@@martyn-jq3cc
If you live near an M&S and go to the counter where they have the scones they have single eccles cakes on there. They are lovely, they are as good as home made
Simple to make - I make my own - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rA7wrVVjldg.html old video however the recipe is the same. Thank you. Best, Rik
In the description if you scroll down or If you aren’t watching in the RU-vid app open it upon RU-vid then press the word “ more”. Scroll down and the recipe is there. Best, Rik
Pound cake and Madeira cake, both beloved for their rich flavour and dense texture, differ primarily in their origin, ingredients, and texture. Pound cake, rooted in early American baking, earned its name from the traditional recipe that called for a pound each of flour, butter, eggs, and sugar. This simple formula results in a rich, buttery cake with a moist, dense texture. Modern variations might adjust the proportions or add flavors like vanilla, lemon, or almond. Madeira cake, hailing from Britain, is lighter and often served with Madeira wine. Its ingredients include flour, sugar, butter, and eggs, similar to pound cake, but in differing proportions. It typically features lemon zest or juice for a subtle citrus flavour, making it less dense and more delicate than pound cake. Madeira cake is also known for its close crumb and is commonly enjoyed in the afternoon with tea or as a dessert. Best, Rik
Isn’t what an individual chooses to have in their diet, an individual decision? Why comment on your thought if what Mr. Rik cooks with then? Common sense has flown out the window!
