Beans on Toast - Americans Make Beans On Toast
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- Опубликовано: 12 сен 2024
- In this video, my wife and I attempt to make a common British meal which is beans on toast. We also made custard and Lil Kipling cakes. Comment down below how well you think we did.
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#BritishFood #BeansOnToast #Americansreact
I love that somewhere in the USA an American couple are eating beans on toast and having a cuppa. Thanks for entertaining us.
Did anyone tell them about the effect baked beans can have on you lol?
Aye shite choice i know🤣🤣
custard better and easierout ov a tin or can as yous might say
Bird's Custard was invented in 1837 when his wife wanted custard with her pudding but she was allergic to eggs. It's been going strong ever since!
I live very close to the original Birds factory. It no longer makes custard but it's been transformed into offices, shops and bars
@@mmhdata Oh, that's sad. Well at least the custard powder is still being made. Don't tell me it's made in Holland or somewhere!!!
@@margaretnicol3423 Made by Premier Foods Group, The NL is a good guess as other Premier products, such as HP made there. Just looked at a tin, it does not state where, it is an old one, BBE Jul 16. Probably still OK.
@@tonys1636 It'll be fine. That stuff lasts forever. :-)
I remember that coming up on Q.I, which surprised me as I didn't know there was any other way to make custard other than Bird's!
The cutlery thing has really shocked me 😲 Ethan looked like three year old learning to feed themselves 😄. You did a great though overall 👏
The cutting the toast behind the fork was odd too.
And turning the fork upside down meant the beans kept falling off.
im right handed and eat wit hthe fork in my right hand i have NO idea why people put the main utensil to eat wit hin their weaker hand !
@@girlsdrinkfeck I'm right-handed and do that as well. They say the stronger hand is for cutting, but that means changing hands. I couldn't cut with my right hand anyway.
Americans don't learn to eat with fork and knife, it's fork only in the colonies.
I just watched a 30 minute video of two people making the same meal I could knock together in less than half that time and I have no regrets. Been watching you guys for a while and you seem to have so much fun together learning about how strange we Brits can be. Keep up the good work.
Yes there is something mesmerising about it!😀
Oh guys, you need to know that US pints are not the same as British pints. Ours are 20oz, not 16oz. It’s delightfully funny when Americans visit, think that Budweiser is beer, try a few pints of our 5% alcohol beer in 25% larger pints than they’re used to, and fall over 😂
we use both measurements but i can assure you i never take the eu option.
@@XENONEOMORPH1979 The EU doesn't use pints.
@@glynwigley1581 he said " we use both measurements " in the UK, of course the rest of Europe use metric.
@@jimrodda Do you think most Brits even know what a US pint is?
@@wessexdruid5290 Well a lot of us do because it's one of the few things that America does smaller than us!.
I love the story behind Birds custard, the guys wife was allergic to egg but she loved custard, so he figured out a way to make it without egg, that there is true love. Peace and love from the UK 🇬🇧
An easier way of doing custard is to bring the milk to the boil but be careful not to boil over or burn the pan. Mix your dry custard powder ,sugar and a small amount of milk in a cup and using a spoon make a paste to add to the heated milk. You can control the thickness of the custard this way. If you add vanilla essence and cream it will make it extra tasty!
Oh yes that's what it was missing vanilla!
Just buy instant custard taste is just the same. 👍
This is the way to do it !
@@markrichardson6357 Yeah, a bit like the loose tea/tea bag ‘controversy’ that I remember as a kid.
Yes this is the way I make custard.
You can steam microwaveable puddings in a pan of simmering water with a lid on.
Beans on toast with brown sauce is the best thing ever! It's interesting about the custard. I don' t think there is an English person alive who hasn't had it. You should look into making Apple crumble which is perfect with custard.
Apple and blackberry crumble, yummy, my mouth just started......'scuse me.
I love custard with any sort of fruit pie/crumble/pudding. Much better than cream or icecream for those.
Why did you limit the custard to just the English, we Scots love custard with our puddings.
@@Thurgosh_OG so do we Aussies.
Or nestles clotted cream.😋
"When we were courting" that's so adorable, and not in a condescending way :)
In my opinion food should be enjoyed so don’t worry too much about getting it ‘perfect’, everyone over in the UK has a different way of doing it! I like doing grilled cheese on toast then serving it with baked beans - well done! 👏
Oh that would be good too!
Red Leicester cheese and a splash of Worcestershire sauce mmmmmnnnnn
Yeah, each to their own. I love beans and toast... Not on toast. Big plate of beans surrounded by loads of toast with butter. All for the mop up.
I know, its no different, but I don't want my beans on my toast!
@@lemonfresh9396 ah my friend, if you're used to the punchy flavour of marmite, then Worcestershire sauce might not register on your taste buds. Let me know how it goes 👍
@@Evarnet I don't put my beans on top of the toast either. I don't like warm beans, so I dump them straight out of the tin into a bowl and then dip my toast in. Quickest tea ever!
I can make beans on toast in five minutes and leave a clean kitchen. However if I make American style pancakes it takes forever, and my kitchen looks like that.
That’s the best attempt of beans on toast I have seen on RUclips. Kudos for making your own bread.
haha same!
Good job. Nothing wrong with drowning the pudding in custard. That's the way to eat most sponge puddings.
The only thing a bit weird is honey in a cuppa with milk! Normally honey and tea combo is without milk!!
Well honey is sometimes used a sweetener in place of sugar. English tea at its most basic everyday variant is always served with milk abs people tend to sweeten if however they if they like sweet. I put honey in my tea from time to time when I want a different sweet to sugar.
Only weird if you try to use lemon in a milky tea, good luck with that. No, you can use honey with regular tea with milk. I usually do when I have a sore throat. It is also an alternative sugar, which is primarily glucose rather than sucrose or fructose, which are not very good for you. As long as you count your calories and don't sugar spike, glucose just breaks down into water co2 and energy very simply. In terms of taste, it goes very well with afternoon and evening tea, especially if you are not having anything with it. Most people drink breakfast tea, though, which I don't think suits it.
We have a word over here in the UK:- rigmarole, it means a lot of steps where a few would do. as in, it was a right rigmarole making beans on toast. This would describe your 15 minute episode of something that should take FIVE. As it was your first attempt you are excused, and you will get better with practice. It is ALWAYS Heinz beans for me.
Tip; When making the custard (I live 500 yards from the original Birds custard factory) Make your paste and boil the milk separately, them slowly pour the milk to the paste whilst stirring constantly, then put back on the stove to first boil. Hope this helps.
I’d do it that way, but living close to the original factory a custard aficionado does not make. I prefer Branston. Heinz are too sweet. Too much sugar added.
@@NailHeavenAshford It was just a FYI and not intended to deceive folk into thinking I know more than others, my suggestion came purely from watching, first my mother and then my wife, make perfect custard.
Heinz beans are ovverated tbf, Branston ones are nice, I even just get the shops own branded ones sometimes and they're still decent
Also, eat them with the bread you usually eat. Brown/wholemeal or white is fine, there is no wrong way to eat it.
It helps to cut the toast in to bite size pieces before putting the beans on, then top it with a poached egg. As for custard, just buy a tin, some pots or a carton. Not the sugar free one. Lidl make a good one.
As a Brit I cried when that honey went in the tea, actually said noooo like my mom fell offa cliff
Me too.
yeah i was like ewww wtaf.. ya dont put that in a cuppa tea, you put sugar and milk in it.. or if you dont have sugar just milk lol thats a propper english cuppa tea
Me too, I just could not believe what I was seeing! What you two drank was nothing like
a proper cup of tea! Americans love their sugar dont they !
😂😂
Fair enough if you're feeling fluey
You did really well :) I'd have made the beans on toast first and then made the pudding/custard afterwards, I was thinking the dessert would be stone cold by the time you got round to eating it! The beans on toast looked extremely appetising on your plates. I usually get my custard ready made in a tin and it's a lot thicker than yours, but I'm sure it still tasted good. The cheese and sauce is optional on the beans, the way you did it meant you could taste the beans on their own, the beans with the cheese, or everything all together.
Baked beans (and cheese) also makes an excellent filling for a jacket potato.
The thin custard is because of the difference between what Americans call a tablespoon and the Brit version. Brits use a large serving spoon as a tablespoon.
Chili con carne is also great when stuffed in a potato!
I was going to mention the beans and cheese on jacket potato..
...But I use thin slices of ham as well. I simply roll each light up and put it on top of the beans and cheese on the jacket potato so that it warms the ham through.
Another thing you could try, which might take a little bit of extra preparation & cooking time, is to cut up some small new potatoes into thin'ish slices - heat a frying pan with BUTTER, and a little olive oil (for flavor).. when the butter and oil has finished sizzling, and gone quiet, meaning that the water content in the butter has boiled away..
...turn the heat down a little, and lay all the slices next to each other directly in contact with the pan. After a short amount of time flip the slices over, for a short amount of time until both sides are lightly golden - and to finish off, flip them back, until one side goes dark brown meaning the potatoes should be cooked through and crispy.
To serve, lay the slices on top of the beans, golden side down and crispy side up! Place, or sprinkle the cheese in between the potatoes so that they don't go soggy.
Add salt and pepper to taste (always add salt to the potatoes whilst they are in the pan, and add the pepper whenver you wish, but I love peppep ,
@@shannonwittman950 that is absolutely delicious! Whenever I cook a lovely hot chilli, and I've got some leftover, the following day I do some baked potatoes, for all the family.
My kids absolutely loved chilli on jackets. Crispy salty thick skins, soft yellow potato, drenched in real butter, then reheated chili poured over and around the potatoes.
OPTIONALS: Add some cheese. Either on the butter, or drizzled on chili;
FOR THE BRAVE: A few drops of Tabasco on the buttered jackets before adding chili;
Encona Hot Pepper Sauce, from Waitrose, and Waitrose online.
Add to anything, or stir in cooking pan;
Encona Fruity Hot Pepper Sauce.
The same as normal, but with a tangy flavor (absolutely delicious! ..Either on chili jackets, and as sauce or marinate on barbecued meats, or stir in cassoulets);
FOR THE EXCEPTIONALY BRAVE:
Flying Goose Hot Pepper Sauce. From online stores.
Squirt on anything - to taste (it's HOT!) Or stir into chili con carne, whilst cooking - SO GOOD!
(Make sure you have some vanilla ice cream for dessert. It's great at soothing your mouth, and taking the tingly heat away after main course.)
Cold custard tastes better.
I don't know when I've enjoyed so much watching people make beans on toast!
You made the bread yourself, for the beans on toast? Now THAT's dedication!
The whole point of beans on toast is that it is supposed to be really quick and easy (and cheap). If you're worried about what sort of butter you're using, you're doing it wrong! You'd never see a Brit smoothing the beans out on the toast with a knife, just dump them on the toast in a heap and serve.
You shouldn't need to leave tea to stand very long to get a good flavour. I typically leave a teabag in a mug for 2-3 minutes. You can give it a quick stir but squeezing the teabag is not recommended. Be careful when adding milk, too much completely changes the flavour of the tea. If you're not sure how much to add, just add a little milk, try the tea for flavour and add more milk if required. If you've made a really strong mug of tea, you might want a bit more milk to balance it out.
I should think the time you took messing about, the beans on toast will be cold, supposed to be very hot..
Depends where you are and the water, in the UK the producers of teabags have different blends for different parts of the country, in the south we have hard water and need to let the bag soak for longer, normally make it and walk away for a bit, but like I say if you get the right brands they compensate and then its dip, stir and go.
Omg!! When i get home first meal im having is beans on toast, with branston beans n proper British Warburtons bread!!
My mouth is watering at the thought of it 😛
Love this video. I’m an Aussie. Baked beans on toast is super popular here too. My family have it at least once a week as an easy dinner. We are a Heinz family! My family usually eat custard chilled with banana or other fruit. It’s also really yummy with apple crumble. We buy custard ready made in a carton or buy custard powder and make it ourselves. Many Australian foods are similar to British foods.
If you put the butter in the beans during cooking….it makes the sauce thicker and stops it sogging the bread so much. Not everyone does it….but its popularity is growing. 😃
Hi guys
DEBBIE from Wales here.
If you are making custard from scratch then yes Birds custard powder is the one to use. But if i need custard quickly and do not have time to make it myself then I recommend Ambrosia Devon Custard as it is thick and creamy and delicious hot or cold.
The hob is the ring on the cooker/stove top, so your cooker has 4 hobs.
We call a tea vessel that size a MUG a cup comes smaller and usually with a saucer as well e.g.a cup and saucer.
The baked beans you were using were actually eating were by Cross and Blackwell and of course market leaders Heinz. I always purchase supermarket own brand as they are generally just as good and s lot cheaper than the famous label branded ones.
You did tbe desserts correct I love a lot of custard with my puddings.
*branston
I love home made bread 🍞
Well done hope u enjoyed the beans on toast 👍
Making custard from scratch does NOT include using Birds powder.... *Shaking of head*
I really enjoyed this style of video. It's good to see you not just learn about things, but also apply the knowledge practically, plus your chemistry cooking in the kitchen is great 🤣
You did everything pretty much right to be honest, I think it just took longer because it was your first time. The pudding in microwave or not isn't a huge deal to be honest as long as it warms through and stays moist. What I'd have done with the custard is pour it over or around the pudding once it was plated, but yeah typically in a bowl together and not separated.
Working together as a team always seemed a sign of a good marriage, to me.
Too many cooks spoil the broth" as we say in the UK. This all seemed so chaotic!
Doing too much at once means nothing comes out quite right!
I admire your spirit though.
I have to say that you two genuinely are my favorite Mid-West American couple - OK, the fact I don't know any others has no bearing..I'm sure you would still be my favorite if I did. Good effort with the beans on toast - extra points awarded for the homemade bread (although thats just showing off in my book). With regards to the beans for me its Heinz everyday of the week and if I am feeling particularly fancy I will go for the BBQ version. Keep making the videos, really enjoy watching x
Hey Kevin, I know what you mean about the homemade bread. I think baking bread is common in the midwest (not so much on the coasts). It's just more an everyday thing in the midwest. My Mom used to make four or five loaves at a time for our family and it was soooooo gooood! I make it myself sometimes and it comes out very dense, same as what they did here.
Beans on toast is supposed to be the easiest thing to cook and is far better automated.
So, you put the beans into a jug (possibly with hot dog sausages) and microwave for 2 minutes. Bread in the toaster, butter it when it comes out and you'll just about be ready to take the beans from the microwave and pour them over the toast. Can't go wrong and less likely to burn the house down when you're drunk.
I'm glad it's not just me that just zaps beans in the microwave :) it was under five mins between pausing this to have beans on toast while watching to taking an empty plate back to my kitchen lol.
I love the fact you two want to learn new experiences that are outside of your culture. I myself like to sample foriegn cuisine when I'm abroad though most of my experience was from Germany when I was a child (I still like mayonaise on my chips).
That actually sounds good.
Mayo on chips married up with some Polish spicy ketchup. Result!🤌🏽
Heinz Beans are the market leader and the one us old folk have eaten all our lives ..... lots of alternative brands now and 'value' brands. Beans on Toast is almost certainly the most popular quick meal/snack in the UK
I buy the bargain/value beans at any supermarket and add a splash of milk and blob of butter into them while they are heating up - they always taste delicious.
I always have a fried or poached egg on top as well if they're going on toast.
@@gillianrimmer7733 If I'm having this as a snack or lunch I'll just have beans on toast but if I'm having it for tea I might have beans on one slice and two fried eggs on another slice ........ and try to keep them apart on my plate !
Beans on toast and a cup of tea are a perfect match. It's a good meal for the kids when you've had a busy day and need a quick dinner.
I've found you a scotch egg recipe.( I'm in the UK). 5 eggs - a tablespoon of seasoned flour - 12 oz to 1 lb (340 to 453 grams) sausage meat - breadcrumbs. . Hard boil 4 of the eggs and allow them to cool. Coat each egg in the seasoned flour which helps the sausage meat to 'stick'. Divide the sausage meat in to 4 portions. Wrap the meat completely around each egg. Beat the remaining egg and coat the meat covered eggs with the beaten egg and roll in breadcrumbs. Deep fry for about 6 minutes. Serve hot or cold. If you're shallow frying, then cook for 10 - 12 minutes, turning several times. Scotch eggs can be oven cooked (although I never have) 25 minutes at 375-400 F (190 - 200 C) or Gas mark 5 or 6. Obviously if you only want to make 2 eggs, just half the ingredients, although you still need an egg to coat the meat.I have heard that our pints are different. Maybe ounces are too. I bet there is a conversion calculator online.
The ounces are the same but our pints are 20oz and US pints are only 16oz.
This looks pretty authentic to me- well done! Making your own bread shows real dedication!
The bread looked amazing.
I must say, I'm British but I've always held my fork in my right hand. People see this and assume I'm left handed. But no, I just have always felt more comfortable with my dominant hand being the one transporting something pointy towards my face.
Always happy to see a fellow 🍞 baker. (By hand too) I've heard that a lot of American shop brought bread has a lot of sugar. If that particular factoid is accurate for your region, then good a choice in making your own for this I think.
Beans on toast are classed as a quick meal and time saver . Next time you make the custard mix the powder with a little milk and sugar first then heat the milk separate add to the custard powder and sugar put it back in the pan on the stove on a low light keep stirring till thick. Hope this helps.
Better still, buy a tin of ready made and heat GENTLY, also very good COLD!
Give up is my advice to you on make a proper cup of tea!
10 out of 10 for effort, and I was SO impressed you went to the trouble of making your own bread. I was so happy to see that. Your slices were very thick which is fine. Our standard shop bought bread slices are about half as thick but if you went to a farm restaurant for example or a truckstop you might get toast like that. we'd call thick toast like that a doorstep.
On the custard I wasn't sure if the differing meaning of pudding between the UK and US caught you out. In the UK a pudding could be most desserts. For example we could say you had sponge and custard for pudding. You it's like it's own meal as in dinner and pudding. I noted she expected it to be thick like American pudding. Overall though you did an incredible job. Top marks!
Branston beans are way better than Heinz. Branston taste like Heinz used to, before they changed the recipe. Bird's custard is the best, although you can buy already made custard in pots. Custard should be poured over the pudding. I think you both did very well but I hope you have a dishwasher, you've got a lot of washing-up to do. You could try to make scotch eggs, which are perfect for taking on picnics - or as part of a meal. Very easy to make and there are a load of recipes on-line
I have a dishwasher. His name is Ethan 😉
Regular white bread will do
bread in america is sweet like subway bread
i usually mix the custard powder and sugar in a small glass with some of the cold milk then bring the rest of the milk up to heat then add it and whisk its way easier
Good bout beans on toast. U can have it anytime. Not just breakfast.
No you can have it anytime
I put cornbeef in my bake bean on toast.
Brown/HP sauce can put in the bin and get some heinz ketchup on that instead ;-). Custard isn't used as a pudding, its something that goes with pudding as a sauce/accompaniment, it also comes pre made in cans or packets, hopefully someone sends you some for the more genuine experience that most people would have, the powder stuff was more popular back pre 2000
As a kid there was a running argument in our house about the thickness of custard. My mum likes it runny as she thinks that how it should be but my dad and I think it's better thicker, thick enough to stand your spoon in up right.
In between would be right.
My parents are Scottish but I grew up in Canada and beans on toast was a staple in our house, it’s still comfort food for me.
Recipe suggestions. Full English breakfast, shepherd's pie, toad in the hole, ploughmans lunch, trifle, Victoria sponge, bread pudding.
I think you need to add" one at a tiime, not all at once"!
The custard can be kept in the fridge and eaten cold too, it's quite nice with tinned fruit or with sliced bananas as 'banana in custard' - we even used to have that hot for school dinners! Hot custard is especially nice with apple pies and crumbles ('cobblers' in USA).
I think there is a danger of your tea being a bit stewed and tepid - the secret is to make it just before you need it with boiling water, of course. I also rinse and empty the mugs first with boiling water to heat them up before adding the teabag, sugar and boiling water. The teabag should be in for 30 seconds to 1 minute only. Squeeze the bag into the cup as you remove it.
The custard needed to be a lot thicker, to the consistency of Honey, well that’s how I like it. I was worried that lovely plate which was precariously on the edge of the surface would have fallen and broken.
I'd say I have it thicker than honey, but thinking about it I buy only set honey. Honey isn't really a good way to describe consistency.
Forgot to mention the fork is NOT a shovel or a spoon, in our house we put the fork in the toast slide extra beans on the back and place it in our mouths we don't scoop up our food on the fork and ram it in, we also tend to keep hold of our knives, however as I said before you cooked it all great.
This was fantastic! An easier way to do the custard is, to bring the milk to almost a boil. Take it off the heat. But mix a little custard powder with a little sugar with cold milk. Then gradually stir in the hot milk. Your tea looked proper. Usually people don't use Honey in tea, if you're also using Milk. People, use sugar.
Most of us no longer even have sugar in our tea. If it is used, we call it "builders tea"ie
what they would brew on a building site. Ethan, you have a very unhealthy sweet tooth !
@@marycarver1542 I'm not too sure if most people don't use sugar. Builders tea is to do with the strength of the tea, i.e, not much milk.
This is way more complicated than it needs to be. Boil beans> make toast> butter toast> pour beans on top (cheese is optional)> eat. For the custard: couple of spoonfuls of custard powder in a jug> add hot water or milk> mix> pour over pudding. And yes, we ALL have kettles. They just tend to be electric.
Unquestionably the best video of yours that I've watched and its great that you like Beans on Toast!! You can have them for any meal at any time of day (or night) of course. As for the Mr Kiplings thing - they are OK for something mass produced (and relatively cheap) but have something proper when you come over - like Sticky toffee pudding. Next - try Coleman's English Mustard - but not a lot!! :-)
Mr Kipling is know over here for being far far too sweet.
I’m British and I like to spread Marmite on my toast before putting the beans on top. It is delicious and heavenly !! 🙂🙂🙂🙂👍🏻👍🏻
A boiled bean is a spoiled bean. The taste is drastically compromised when boiled. When I saw you had yours boiling away I was heartbroken. The instructions from the bloke were correct apart from the boiling of beans.
I disagree. I always heat them thoroughly until the sauce starts to thicken. Lukewarm runny beans are disgusting 🤢 !
@@barryhumphries4514 Exactly - allowed to simmer and thicken, retain their heat longer - essential that the beans are hot!
Also a fan of Branston baked beans here. Cheesy baked beans is brilliant cheap fairly nutritious comfort food for a cold British day! Well done on preparing the plates like a UK native!
Husband:" You're always right, and I'm always wrong".....that's called a successful marriage!😆❤️🙏
hi i am a musician and i tour all over englad and when i am able to get home i just spend my time watching your videos with a beer in my hand . THANKYOU so much for your time in making these videos i love them xx
O wow thabk you for the compliment! Glad you enjoy them.
Very easy to burn the custard, best to mix the powder in a bowl with a little milk & sugar before adding it to the hot/warm milk.
Ribena (blackcurrant) juice drink is very popular in the uk,
Wait, did you get it the wrong way around? You're meant to add the hot milk to the custard mix while whisking, or else you get lumpy custard. 😉
You might like to chop some ripe banana into the custard once it is cooked. Plus a bonus ttip for preparing the custard... Bring the milk to a simmer; Mix the dry ingredients in a suitably sized mixing bowl then add cold milk sufficient to create a slurry. Add the simmered milk to the slurry mix and stir till integrated then return to the pan. Bring this back to a simmer stirring occasionally with a wooden spatula/spoon. Keep the custard at a simmer for 2-3 minutes so as to ensure that the cornstarch cooks through. Then you are good to go! Once you gt used to the quantity of custard power you can adjust the recipe to your preferred consistency, Likewise for the sugar/sweetness. Any leftover custard can be left to cool when it will set if put in the fridge - it's really nice when cold! I'm pleased that you preferred the Branston beans. I add the burrer to the beans whilst they are on the stove. it makes to a creamy sauce and avoid soggy toast.
*⭐⭐⭐⭐⭐ A very entertaining video. I love the banter between the two of you. I rate Heinz way better than Branston, or any other brand to be honest. As a bit of a healthy eater (and a retired dietician), I always look at the ingredients. Last time I looked, Heinz were the ONLY tins of beans which use real tomatoes instead of tomato puree or even worse, tomato juice!*
*I don't know if it applies in the US, but by law in the UK, all food manufacturers are required to list their ingredients from biggest/most to the smallest/least. It's a good way of knowing exactly what you're buying, and where a manufacturer might have **_'cut corners'_** by using cheaper substitutes than other brands. Great video though. Thanks chaps... or chap and chapette! LOL*
They do the same here but I don't know if it is required by law or not.
Great job guys, I like to put sliced cheese on my toast so when the beans are put on it naturally melts the cheese.😊
Thanks - It looked so good I actually had Beans on Toast straight after watching this video, I add brown sauce on top of mine. I always thought that custard was something that was common in other countries probably because I do not know of any British kid who was raised without eating it. When I was little the various suet puddings (treacle sponge, spotted dick etc) with custard were common in school meals. The dinner ladies, who were local mums, made you eat the main meal before you were allowed your "afters" and like all kids various tricks were tried, normally unsuccessfully, to get away with as little of the vegetables as you could so you could get to eating whatever the "afters" was that day. I can still remember some odd concoctions like Cornflake tart or a hard chocolate cake that for some reason was always served with green custard.
Custard Is common here on australia. So common that there are multiple brands and types pre made in the dairy section of the supermarket.
I like worcestershire sauce on my beans.
About once a month we have a 'big brealfast' for dinner with eggs, bacon, pork sausages, beans, toast and sometimes fried tomatoes/mushrooms
That was a treacle tart with crushed cornflakes on top
Spotted Dick with custard . That's a new one on me . We had sponge puddings with custard but spotted dick was always with a knob of butter and sugar.
You just reminded me lining up to get the pudding at school and always asking for the 'skin' off the custard!!! And yes, spotted dick and custard used to be a favourite - Yum, Yum! 😀
@@davidwebley6186 I couldn't eat it without custard!
Sponge pudding when made from scratch is traditionally wrapped in cloth, tied with string and then steamed. Heating a ready-made one is just a matter of warming it through without the pudding drying out. I have eaten cold sponge pudding before but it has an odd powdery texture to it and is much better hot.
Beans on toast. Skinheads on a raft.
When I make the custard, I put the powder and sugar in a bowl. Add enough of the milk to create a paste, put the remainder of the milk in a pan and put on to heat up. When the milk has heated, pour some if the hot milk into the custard paste and mix. Then add the milk and custard paste combo back into the rest of the warmed milk , put it back onto the stove and gently heat stirring constantly until it thickens. But that's just me. You guys did great for your first time doing this though.
Toaster ovens are not a thing in the UK, I'm not even sure exactly what they are. Nearly everyone has a microwave though!
"Toaster Ovens" ARE a thing in the UK, we simply call them the grill.
Americans call the grill bit "The Broiler" which is a word I don't think even exists in the UK ?
When we say "The Grill" Americans think we mean the BBQ !
Note to Americans reading this... The BBQ is called.....
Wait for it...
The BBQ !!
The Grill is what you call the broiler !
@@0utcastAussie So they're like a grill that's separate from the cooker?
@@0utcastAussie I just Googled them and they're not a grill. It says a more compact version of an oven?
@@RosLanta I agree, I have a counter top oven/combi micro as I live alone and don't need a full size one...easier to clean too.
I've got one, I think maybe, it's an air fryer type though so not sure if it is the same Is like a small oven but cooks stuff on lower temperatures and for less time due to how it works, quite handy and energy efficient when just cooking for 1.
The custard is made by heating the milk separately, mix the custard powder with a little cold milk add the sugar. Once the milk is hot add to the powder mix, bring back to the boil and stirring constantly until thickened to your favorite consistency. Or we buy a tin/ can of Devon custard.
You did a fine job of the beans on toast, hope they weren't discarded? The custard was a bit hit and miss - I like mine a bit thicker and smoother - the pudding looked ok, the tea too, 8 out of 10!
Fun to watch and of course the Brits are all having a good laugh. As a Brit married to an American, I had to introduce him to Beans on toast: Americans find the idea disgusting but he has come to enjoy it. It is lovely that despite all the horribleness in the world, ordinary people are still keen to engage with each other and be generous in sharing their culture.
"I love butter" Jennifer Patterson would cheer you for that. Go watch "Two Fat Ladies" - Ethan and Angela will recall one episode with much joy when the Two Ladies went to Llandudno and ended on the Great Orme.
There’s always a fight between branston beans and Heinz in our house 😂 I find the branston to be more flavourful but the Heinz have way more ‘bean juice’ as I call it (the sauce 😂)
HP beans for us!
More juice less beans
@@powjj hp for us too, when we can find the dam things, hardly ever have them in our local supermarket
@@ezza9578 home and bargain
Heinz is the yard stick to compare every other brand, everyone knows what they're going to get.
Kudos to you guys trying beans on toast : ) Butter comes in blocks of 250g in the UK. I think your sticks are about half the size of one of our blocks, maybe a touch less than half.
Custard is a really a sweet sauce rather than a pudding on its own so it won't be as thick as one of your pudding packets. I like my custard fairly runny (probably not as runny as yours looked) but some people do like it thicker so if you are using Bird's custard powder, just add a little more powder to the same quantity of milk. Not too much more as Bird's custard powder is essentially cornflour (cornstarch)! But you were spot on with the pudding. Put the pudding in a bowl and then pour over as much custard as you want !
When I was a kid, my mum used to make banana custard for me. Really it's just sliced banana in hot custard. Your son might like that
Custard is great with apple pie, or apple crumble so I'm sure you'll find a use for the rest of the tin.
Makes me want some apple crumble and custard now lol
How about rhubarb pie or crumble
@@andygraves3658 The rhubarb can be left in the field where it belongs
For your first attempt I think you did amazingly.Personally I also put marmite on my toast after the butter then beans and cheese... I know what I'm having for my dinner tonight 😋
Yes - always marmite under the beans for me - but no cheese
You did very well. That bread looks great (I am a baker, so other people's bread fascinates me). I would never add HP Sauce to anything and cheese just ruins beans. Thin slices of bread are better. Organic salted butter is perfect.
Bird's Custard is the best. After it comes to the boil, you should reduce heat and simmer it until it thickens. How far you let it thicken is up to you. My sister likes it runny, I like it thicker.
Don't worry, honey in tea is perfectly acceptable. Coffee creamer is not. Never, ever squeeze the bag. It ruins the flavour.
The bread was far too thick. Should have been at least half the thickness of that.
This is the most legit attempt I’ve seen on youtube 👏🏻👏🏻👏🏻
Thank you very much, we know it ran long but we wanted to do it as best as we could.
Heinz baked beans are the best.lovely on toast ,or with lots of other things especially chips .👍🇬🇧
Glad you like it. When you know what you're doing beans on toast take 10 mins start to finish. Next is a British cooked breakfast or at least bacon, sausage and egg and then a Sunday roast.
It strikes me, and I don’t know whether this is unique to yours or generally American, but your kitchen seems a bit more analogue that British Kitchens tend to be. I think things like a microwave and electric kettles would be used almost all of the time in making this over here.
The other bit is having the controls for the cooker at the back of it, this side of the pond they’re on the front so you don’t have to lean over the hob/stovetop to adjust the temperatures.
@@johnleonard9090 and quite often they’re digital as well. I was thinking there was something else but I couldn’t quite put my finger on it. Cheers.
@@johnleonard9090 My US hob has the controls at the front. My old one didn't. It varies.
As for electric kettles, they take way too long to boil water on 115V and the build quality is awful. I have an old school one you put on the hob and whistles. I'm a Brit who's lived in the US since 1997.
Can't say I've ever warmed up my mugs when making tea in the mug with teabags. I do warm the pot first, though, if using a pot - but I can't remember the last time I did that.
You did well! Personally I put the beans to the side of toast, to keep the bread crisp, sometimes with cheese. Everyone has their own way, much like how to make tea. This is standard British food for poor university students as you can nourished for like £1. Branston beans are new kids on the block, I stick to traditional Heinz. Go easy with the HP brown sauce, a little goes a long way. I eat custard on its own too. Making custard scratch is the best using vanilla pods etc…. Hope you enjoyed!
I didn’t realise anyone would need a recipe to make beans on toast.
The name is the recipe.
In my home this is a fast meal! Microwave or combi oven make it much easier. Beans in a microwavable jug - grate strong cheddar into them - 2 minutes later they're ready. Buttered toast. Whilst waiting that 2 minutes you can fry an egg to put on top!
It's great watching you both make beans on toast. I love this dish and I love my shops own brand, beans cooked in a pan till thick and almost mushy on 1 slice of toast. Then the other slice of toast is used for dunking into the beans. Yummy!
You two are bloody adorable to watch together. Goofballs that I cannot help but smile at. Would LOVE to see you try an Aussie breakfast next.
What's a good aussie breakfast consist of?
@@betterhalf6868 warm thin toast with butter melted into it and a scrape of Vegemite to suit your taste. For beginners I'd suggest a very, very thin layer of Vegemite. And don't smell it first as it often taints people's perception of what they're about to eat. Or avocado on toast with butter and salt/pepper (less of a hipster thing than you might think as I've been eating it for 40 years at least). Or weetbix with sliced banana and milk (optional sprinkle of sugar).
@@betterhalf6868 what's the PO box address and I'll send what you need?
@@swingsloth that would be awesome! It's
PO Box 706
Drexel, MO 64742
Now I should let you know we dont eat shellfish or pork products, idk if that makes a difference but I don't want you to waste you time if so
@@betterhalf6868 if you already have marmite from your British viewers, then, as a beginner, you almost certainly won’t be able to tell the difference, but spread the marmite even thinner - literally as thin as you can. Like alcohol, it’s a taste that you need to build up too, you wouldn’t start by downing a litre of whiskey. If you do get Vegemite, I’ve found you can spread it thicker to get the same strength of flavour, but you should still be really careful. Your bread looked incredible by the way!
i think its so adorable when you are trying to readin a british quote (off the PG tips), a biccy as it reads are biscuits (cookies( not the chocolate chip type)), but like rich tea biscuits, digestives, custard creams, and fox's biscuits
Who on earth told you to put the sauce on it? I've been on this planet 67 years and never eaten that combo. The flavour is in the beans, why overpower it with the very strong HP sauce!
Well done to the wife on the cutlery, excellent table manners, you guys will fit in great when you come visit.
If you get colds add lemon & honey to your tea, will help with sore throats.
Beans on toast & cup cakes are usually the first things Brits learn to cook.
With the bake beans I had cheese while it’s heating through, but never had sauce or ketchup on them. Another trick would be to add Worcester sauce to them.
With the sponge puddings, you might of try putting them in boiling water (just enough so the pots float) with holes in to let the steam out, for 15 minutes.
Beans on toast is just the start of a good breakfast. Add fried eggs, fried bacon and fried mushrooms, then its really nice. Beans on toast is the first meal kids in the UK lean to make, usually aged 9 and upwards to learn how to cook. Beans have high in fibre and proteins that children need to have daily.
Put the custard in your jug and then you can pour on as much or as little as you choose. You can make it in the jug by pouring the hot milk on the dry ingredients a little at a time and stirring then pouring it back into the saucepan to boil. You can make it thicker or thinner by using more or less powder.
I drink my tea without sugar, it is more refreshing. The length of time you steep the teabag is a matter of taste.
Suet puddings are cooked by boiling in a muslin cloth at home, but you should be able to heat up one of those any way you want. I read in the Guardian that Mr. Kipling is going to start marketing it's products in the US.
When the custard boils you turn the heat off, but leave it on the hob and whisk like mad until it reaches the thickness you're looking for. Then pour & enjoy.
Use the custard with sliced bananas, apple pie, warm fruit cake, tinned or fresh fruit.
And heat the cup up first for the tea, it brews (or mashes as we say in the north of England) properly at nearly boiling point. A teapot helps. Use freshly drawn water & just boiled but not boiling water
Custard, 1 pt of milk, put most of the milk into the pan to heat, ad the custard and the sugar into the rest of the milk and whisk. When the milk comes to the boil ad to mix in jug whisk and return to the pan and whisk until thickens then chop a banana into it and enjoy
As a child in the UK, I was always puzzled as to why Bird's Custard Powder in the tin is pale pink in colour, but turns bright yellow when mixed with milk. Sliced bananas mixed into a bowl of custard was a popular desert in the UK.
The butter we get is usually just in a big tub and it's usually not very tough, you can scoop it up with a knife very easily, there are other more fancy butters that are more tough and come in the packaging similar to the ones you had, but the majority just use standard tubs.
with all their faffing, I was expecting the beans to be cold, and the custard lumpy! 🤣
A lot of chaos in this video! My head is hurting.
Custard is a Non-Newtonian substance, its consistency changes based upon the amount of force applied to it. It is actually possible to walk on custard, watch it on RUclips...
‘Not sure what bread to get so I made my own’. Angela is a marvel.
Thats a lovely loaf. The slices are like doorstops though as my nana would have said. 😆Put a blob of butter & some black pepper in your beans. Love watching you both, its fascinating to see our differences. Thank you. P, S. thats a lotta beans, never boil them, heat through gently. & stir your custard like crazy!
you guys done great , the pudding in the custard in a bowl was spot on , i prefer branston myself too but heinz are quite good .. you can put cake and jelly and loads of other puddingy things in custard and its a great compliment for things .
For some products, certain makes are the best:
Baked beans - Heinz
Cakes - Mr Kipling (exceedingly good)
Custard - Ambrosia
My current goto beans on toast is white buttered toast, marmite on the toast, beans next, grated cheddar on top, Worcestershire sauce, ground pepper.
Sometimes when I'm in the mood, buttered toast, beans, grated cheddar, slices of banana.