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Looks really delicate and you explained so well and great demonstration too

Excellent recipe. Simple and clear instructions.👍

Hey Anne, I love your channel and you haven’t posted in a while, hope you’re well love

Thanks so much for sharing your beautiful trifle recipe. Alice x

Thanks :-) How long did you freeze the pies? The video goes from freezing to baking so I wondered if it is just a few minutes, while the oven is warming? Or overnight? If it is overnight, do you have to thaw them before baking? Thanks you.

Another 🎂recipe for my Christmas buffet, fresh cream with it 😋 Thanks Ann

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Thanks Ann, I will be trying these for Christmas 😋

Always wanted to make one,looks scrumptious 👌

This looks beautifully light and soft. I may well try this. I'm not a confident baker. The only one I have had any success with so far is Mary Berry's but this looks really good! I like the fact that you use real butter I bet that makes the flavour really delicious. Thank you.

Ann, I lost your video but have found you again! Whenever I bake your cake everyone loves it, the best light Victoria sponge cake we have ever made and we tried quite a few, never as light as your recipe 🥰 Thank you for sharing with us x

Followed your instructions and it turned out best I have made. I would like your take on perfect scones now Ann

Thank you for this. M and S don’t make the one my Nan used to buy anymore. So I’ll be making this using your video. It’s a great video so thank you xx

Thank you Anne I will try this today I hope they turn out like your Yorkshire puddings .

That looks wonderful. I think I will make it for my next party, perhaps even in individual martini glasses.

So many unnecessary bowls... great recipe but way too much washing up. For example, whisk cream in the glass jug it was in. 🎉

Do you realise your nails were digging in your pies realy not recommended also your nail varnish not recommended

Amazing ann you make it so easy x

Fantastic recipe Anne ❤

What a nice lady.. if she’s not someone’s grand ma.. that’s a shame!

One should ALWAYS make sure the water/lard mixture is brought to a boil. Boiling is the best way to ensure the pastry is crisp on the outside because it aids in developing the gluten in the flour. Also, the dough should never be used straightaway. It should be rested for at least 2 hours in a refrigerator and then allowed to return to room temperature. Again, this is necessary to develop the gluten.

If you are using gelatin leaves you don't need to be boiling pigs trotters, just use chicken stock

Anne, your presentation tutorial is flawless. Your process, procedure and step by step instructional is success guaranteed. No one could fail by following your instruction. Compliments also because you are clean. I didn't witness any licking of fingers and your benches were so clean, with everything set out neatly and in an orderly fashion. So much better than alot of other videos that I have watched.

what in a world gave you an idea to show your kitchen skills? I will try to be nice, but you have no skills, no proper tools and nothing of interest to share. in addition, with nails like your i would not touch a thing in any kitchen.

What temperature does oven have to be on to begin with

What NO JELLY.????

If you can edit title, I would distinguish yours from all the ones using processed cake and custard.

Yay!!!! Homemade all the way. Thank you!!!

ruclips.net/video/uMO_vQFgZHU/видео.html

i make the potatoes all the time now the soda was the missing thing thanks anne

This looks like a must try! You made it so easy to follow!!

Lovely..

Good video and looks great..

Hello, Anne ! Great job! Thanks for the original and delicious Beef Pie recipe! I give you BIG-BIG LIKE👍👍👍! Try my new pancakes and write if you like it! I wish you new culinary victories, see you on RUclips...

Hi Anne, thanks for your recipes. I find your instructions and voice very clear and easy to understand. Will be making these pies tonight. Greetings from Tasmania. ❤

Looks loverly but your voice is not very clear sorry

Love your comprehensive & detailed explanation, Anne ❤. Greetings from Malaysia 🇲🇾

Wow looks amazing and delicious recipe my dear! Thanks for sharing! Well prepared

The 5 year old in me thinks that no trifle is complete without the hundreds and thousands 😂

Really magnificent looking, it's a work of art. I would love to get my hands on that. Your family sure is lucky to have a baker and chef like you. Thank you for the video.

Absolutely lovely Ann,definitely will cook this one,i do similar one,orange drizzle cake and we love it,thank you again

Looks nice Anne but don’t like sherry any other thing to replace xx

Look lovely,will definitely try,so nice to watch your videos

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Anne I really loved this video! I have been searching for a proper pork pie recipe that actually has some jelly inside. Bloody awesome!

Wow they look real nice I've not had a good pork pie for years

Wow, they sound delicious!

Lovely cooking and great ideas!! jimmy

Looks fab Anne xx👍👍

That looks amazing can't wait to try it ❤