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I'm sure someones already informed you both but just in case, yorksure pudding is a savery food served with the roast, not after, its not seen as something you'd have after the dinner but an important part of it, its usually topped with rich onion gravy as well as the rest of your roast as its seen as something to have with the roast just like all foods in a roast, we wouldn't put fruit or jam or sweet foods with it, you'd get strange looks over here if you did haha but of course try it how you'd like.
@@pipercharms7374 My grandad used to have an extra yorshire pud after the roast with jam on it for dessert. It was a very common practice up until the 1980s. It saved having to make a seperate dessert...just make extra yorkshires and smear jam on them!
@@pipercharms7374 It used to be that Yorkshire pudding (typically filled with onion gravy) would be eaten as a cheap first course to fill people up, so they wouldn't need as much expensive meat. Now we have it with the roast as you say.
Doesn't matter if you don't know what your doing, the budget doesn't matter, all that matters is the two of you. You are brilliant, love what you do, just keep on doing it.
Another great idea for Digestive biscuits are to crumb them up, add a bit of butter and use the mixture as a base for Cheesecake, absolutely delicious.
I once worked with a bunch of American guys in the Middle East. One of them had an English girlfriend for a while and she brought him some British sweets which he brought to work and shared them out. I wasn’t looking when I heard my colleague from Detroit shout “WTF is a Curlywurly??” 😂 It was hilarious as they are so well known in the U.K. A sentence I never expected to hear 😂
Well to say that was a fair representation of British foods is like saying all Americans are ‘ known for is hot dogs ( of which I tried. One off a street vendor in New York just out side the gates of Central Park it was revolting 🤢) and there were a team of rats in the bin behind the cart , anyway I digress, the Yorkshire puddings looked frozen , when they are so easy to make , it’s a very simple batter and the trick is to make sure the fat is piping hot before you addd the batter the taste difference is enormous, try looking the recipe up and having a go 10 minutes prep time and 20 to 25 minutes cooking time . And hey presto , they were traditionally used as a “filler. Upper “ when times were tough , well the planet could do with them now during most people’s economic struggles. And just as a side note you make me crave one of my favourite sweets growing up is the “ curly wirly “ so I’m going to do a batch of Yorkshire puddings and nip toy the shop to buy some curly Wirly ‘ s Thankyou for the memories and b.t.w curly Wirlys are not so sickly if you get the straight out of the fridge x
The Yorkshire puddings are normally served with a full roast dinner, but… a standard pub ‘snack’ is the giant Yorkshire pudding. These are the size of a plate and filled with slices of roast meat and gravy, or sausages, mashed potato and gravy.
FYI, our chocolate tastes so different because, by law, it must contain a minimum of 20% cocoa solids whereas, in the US, the minimum is 10%. Ours also has way less sugar and has no Butyric acid (used in the US to increase the melting point). Digestives date back to Victorian times. It was believed that the sodium bicarbonate in the recipe was an aid to digestion. Don't throw the pickled onions away! I suggest you add 2 spoons of brown sugar to the jar, screw it tightly shut, shake well and leave in a dark cupboard for months (maybe 6). The sugar will balance out the "fire" of the onion/vinegar taste. BTW, Worcestershire sauce (pronounced wusstersher) is great, but based on vinegar. A few drops will really perk up some baked beans, as will freshly ground black pepper. Clotted cream should be eaten at room temperature for the maximum flavour. Many thanks to you both for a most enjoyable video. Stay safe..................................................the ancient Englishman.
No way! I’m also British and I couldn’t possibly say “wuster sauce” it’s definitely “Wooster Sauce”! 😝😂 That’s the only way I’ve ever heard it pronounced.
One of my favorite lunches to take to work is a variation on a Ploughman's Lunch that my British wife made up with what she could find here in the Southeastern US. She sometimes bakes her own bread for it; basically a ham sandwich with thick-sliced ham, brown mustard, tomato slices, spinach leaves, and a little bit of mayo (because I don't like huge gobs of the stuff) on her bread. Add to that, on the side, a couple of sweet gherkins, some olives, a couple of pickled onions, a thick slice of the sharpest cheddar cheese we can find, and a couple of apple slices. At home, I'd have a beer with it, but at work I'll have tomato juice with a dash of apple cider vinegar, a dash of salt, and if I feel frisky a dash of Worcestershire sauce. The difference between the sweet, savory, sharp, and bitter tastes make the meal a delight to the palette! Quite filling, too. Sometimes she can't find the pickled onions she prefers, but I think it's the same brand y'all tried in this video, so she makes do with another brand that's more common here in the US. She has made her own, but they were so good they never really got enough time in the jar to completely pickle before we finished them off, LOL!
Your friend from Cornwall set you up! In Cornwall they do jam then cream, in Devon they do cream then jam. So either way you are going to upset someone! And to add to that there’s the great debate about how to actually pronounce scone! 😂
@@Dementat If that’s how they pronounce it in your part of the world then yes, if not it’s scone like cone. I don’t understand why people insist that their way is the right way when both are acceptable.
@@ffotograffydd because like jam or cream first it allows the tribalism of us Vs them that is so endemic to the UK. Like picking a football team, how strong you drink your tea and weather or not your local chippy sells curry sauce
As a yorkshire lady ( born and bred) yorkshire puddings made from scratch are usually at least 3 times higher and much browner in colour A good yorkshire chef to look up is James Martin
Them's that eat most pudding, gets most meat! A way to fool youngster's into "filling" up with cheep Yorkshire pudding, rather than with more expensive meat.
Best way to eat a custard cream is to carefully split the two biscuits apart, leaving the cream intact on one biscuit. Then, lick the cream off (don’t bite it off!) then when all the cream is gone, eat the biscuits! 😂
Yorkshire puddings are amazing. You should try and make them yourselves. Plain flour, eggs and milk (with a tiny pinch of black pepper). They are amazing especially covered in gravy!
Traditionally (in Yorkshire) you roast your meat, let it sit to rest and use the same piping hot pan for the Yorkshire pudding batter. When cooked it's sliced and served with good gravy. You have your meat and veg after. If times were hard the children got another slice for dessert with golden syrup. The starter Yorkshire pudding was eaten first to fill you up so the meat wasn't all eaten. Monday was always left over roast meat made into maybe a shepherds pie.
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In Britain, we don't add sugar to everything . If the jam is used by Her Majesty it is most likely to carry the Royal Warrant and say 'By Appointment'.
Fruits and vegetables grown in the UK mature slowly in the cooler, wetter conditions so tend to have deeper flavours than those grown in warmer climes. The strawberry preserve you have, I think may use wild strawberries, smaller and more intensely flavoured than cultivated varieties.
Tiptree is the best jam in UK. Quality jam is vital for scones. With scones we have the jam plus extra-thick double cream. If you like the picked onions you might like piccalilli (mustard-pickle sauce containing mini-onions+gherkins+cauliflower). I like the sweet version. I serve it with cold cooked meats. Yorkshire puddings are better with a beef or chicken gravy. The sponge puddings are usually eaten with heavy cream or custard. The last three foods are served hot in UK.
Years ago parents told their kids that the kid that ate the most yorkshire puddings before dinner could have more meat, however the kids got full up before the main meals so didnt eat meat. They can also served with jam as a cheap pudding. The best recipe for them is; 1 cup of eggs, 1 cup of all purpose flour and 1 cup of half milk and half water. Salt and pepper to taste. Mix together untill the batter is smooth and let rest for a few hours. To cook; put some oil into a oven dish and put in the over at 400 degrees till the oil is very hot then add the batter and cook. Dont open the oven untill they looked very risen and browned. They will rise 4 or 5 inches. Try Bisto gravy granules made into gravy with the yorkies :)
Here's the recipe I use to make Yorkshire puddings at home. Thought you might like to try it 😀. Ingredients Serves 4 2 tablespoons vegetable oil or lard 100g plain flour pinch of salt 1 medium egg 280ml milk Method Prep:10min › Cook:10min › Ready in:20min You may already have a roast in the oven but you will need the temperature to be 220 degrees C / gas mark 7 to cook the Yorkshire puddings. Pour the oil or lard into roasting tin and allow to heat up for 10 or 15 minutes. Mix the flour and salt in a bowl or large measuring jug. Add the egg and milk; mix or beat thoroughly until smooth. Remove the roasting tin with the hot fat and pour in the batter. Cook for 15 to 20 minutes, or until golden brown and crispy. Serve immediately with your choice of meat and gravy.
thanks i just copied and pasted that im goin having a competition with my mother about who can make the nicest ones , the trick is making them rise till they are huge , i think anyway
Love the reaction to pickled onions! Takes me back to the mid 70s, a bowl of pickled onions with Cheddar cheese and a thick slice of bread and butter....Starsky and Hutch on our rented TV...happy days!
I did my own pickled onions for last Christmas and they were just as I remembered them from my childhood in the 60’s and 70’s and you’re right, there’s nothing as tasty as cheddar cheese on crusty cobs though, with pickled onions.
The first time I had Yorkshire pudding I was about 14, my cousins, who had lived in Scotland for 3 years, introduced us to this delicious dish. My cousin Lisa had fallen in love with this dish while they were in Britain, so her mom learned how to make it and would only make it for Lisa’s birthday each year. I always made sure I didn’t miss Lisa’s birthdays because I love a good roast, and the pudding/popovers sets this roast on a higher level for me.
Have you tried a giant Yorkshire pudding with the roast dinner served inside it? I'm from Yorkshire and we'd also have Yorkshire puddings as an appetizer filled with onion gravy. Delicious.
@@TheRetroManRandySavage no, I have only ever had it the way my cousin Elsie made it. She would make a beautiful beef roast, that had onions, carrots, and a delicious gravy, and the popovers (puddings) that go with it. But what you are describing sounds very yummy.
@@tracythaemar1864 we always make extra Yorkshire puddings and after the roast dinner pre pudding we have the Yorkshire pudding with butter and sugar put in the centre gap created by the cupkake tin, they must be warm so the butter melts, if you want really luxury add vanilla pods to the sugar in a jar leave it for a few days and use this sugar instead of plain sugar.
@@jonathanporter6479 my Nan used to make them with self raising flour instead of plain flour and we have it cold as a pudding dipped in sugar & drizzled with lemon juice or jam
@@christinedugmore I have never tried Jam or Lemon but they sound delicious, I think next time I have them I will definitely try that. My mum was bought up in Nottingham and moved to London and she thinks it might be a more North of England idea but I don't know, obviously the clue in the name, but the sweet addition i wonder where it comes from, because you are the first person that has also had a sweet variation that I have mentioned it to, my mum is 80 so also wonder if it's generational.
The beams we use are HARICOT BEANS and they come from north America, about 3 million cans are made each day, (the beans and sauce are sealed in the can and then they are steam cooked in giant ovens to prevent any bacteria getting in, and then they can be stored for months) about 2.5 million cans are sold everyday in the U.K. so we certainly like our baked beans. It always makes me chuckle when you say that you have beans at a barbeque that's something that is so forgien to us, that's not something we do.
Sat here in Yorkshire, I can say that homemade Yorkshire puddings have an extra something, and you can eat with loads of fillings. The reason they are included in the roast dinner, was historically when more people were poorer, and couldn't afford much meat, the Yorkshire pudding was eaten ( I remember growing up sometimes as a course before the main meal) and it would and does help to fill you up, due to having less meat - which was of course expensive then.
@@stevenbeaven1 Possibly, they won't want too many returns to the buffet, but my mother while I was growing up would make various sizes including ones that would be as wide as the plate. That was a meal in itself, and made the Toby Carvery ones look small in comparison (even though they aren't)
@@trevorbaynham8810 I've made Yorkshires in a cake tin and then put the rest of the meal inside the Yorkshire. A lot of Yorkshire, but it looks great on the plate and tastes even better.
Worchestershire Sauce (Wuss-Ter-Sheer) Is a british take on the greco-roman fish sauce Garum. Its made from fermented anchovies and is commonly used to add depth of flavour to savoury dishes when cooking rather than being eaten on its own. A vegan alternative when cooking is the other famous/infamous british condiment Marmite.
Instead of buying Yorkshire pudding, you can make them very easy by mixing self-raising flour eggs and water then heat oil in an oven pan and add the batter mix when the oil is smoking then return to the oven and wait for them to rise add sweet jams honey peanut butter or best with roast dinner
Digestive biscuits got their name because it was believed they had antacid properties for soothing the stomach, but really they are just the best tea dunkers you can get.
Pickled onions are something usually eaten with fish and chips from the local chippie (fish & chip shop) You two are a perfect couple in so far as food is concerned. If Natalie doesn’t like something then Debbie usually does so there shouldn’t be much food wastage in your house
The thing about Tiptree Jam is the don't add a lot of sugar but they do use a lot of sweet fruit (which contains sugar naturally). In the supermarkets here you can get 'jam' (more sugar) or 'extra jam' (more fruit).
Curly Wurly was advertised here in the 70s by Terry Scott, an actor who starred in the ‘Carry On’ films of the 60s and 70s, check out his song ‘My Brother ‘ here on RUclips! Marathon here has been renamed snickers, though I still call them Marathons!
Hi Guys, glad to hear you like our Clotted cream and scones, it's also very expensive in the U.K. We pay around $9 per person for that, Tiptree Preserves are the best in the U.K. (hence the price!!). Good fun video.
Bit late to say now after 2 years but the Digestives also come with chocolate on (Milk, Plain and Dark) the non-chocolate version can be used as a base for cheese and other stuff both sweet and savory.
During lockdown I got into making my own jams from foraged fruits. My favourites were rhubarb with stem ginger, and blackberry with elderflower. Have a go making your favourite flavour combinations - it's fun and delicious!
I only discovered you guys recently (two days ago) and I'm delighted to be able to see your early work. I know you have some truly loyal fans over here in the UK but I think you are great. I'm Half American and live in London.
@@TheNatashaDebbieShow It's 2.30am here and i was tired and ready for sleep, then i spotted you in my suggestions, I watched one of your videos and i instantly subscribed, i'm not tired now though, i want to binge watch your videos lol.. as for certain of our foods you tasted, they are different to american foods, a lot of our food are more healthy because we have more strict rules.
Hi i don't know if you will read this but, if you like Yorkshire pudding or batter pudding as i call it as i come from Norfolk in UK here is a quick recipe on how to make a simple one. 120 GRAMS SELF RAISING FLOUR, 200 ML COLD WATER OR MILK, 2 MEDIUM EGGS, mix together till creamy add a little oil to whatever your doing it in, pour in the mixture, put into preheated oven i do it at 180 for fan oven till it rises a nice golden colour then remove.
Normally you'd have butter on the toast and then add the beans on top. The butter mixed with the beans is delicious. Maybe try different British foods from the other nations like Shortbread and Welshcakes. Add custard to the sponges they'll taste better. You could use Vanilla ice cream (lactose free of course). Not sure if you like the flavour of meat but don't eat it for ethical reasons - if you do I'd suggest meat flavoured crisps from the UK. Most are Vegetarian safe!
Mr Kipling Bakewell Tarts are incredibly sweet, it makes my teeth hurt just thinking about them. If you ever find yourselves in the UK and can visit Bakewell in Derbyshire you’ll find the original Bakewell Pudding and Bakewell Tarts, which are a more recent variant. They are a million times better than Mr Kipling.
If you liked a "flake" you should try a "twirl". It's like a flake but it has a solid, protective layer of chocolate on the outside to keep the crumbly bit together :)
If the vinegar on the onions is too much, you can pat them gently dry with a bit of paper towel. Pickling onions along with other things was a way to preserve food in ancient times for winter which has lived through till today because we do love them. Although I do think a little goes a long way.
I'm a Yorkshire man so glad to hear you like the Yorkshire pudding. Yes we eat them with a roast dinner but personally I'll eat them on there own and you enjoy cooking so why not try making them yourself they are not that difficult lol
I am viewing your RUclips channel for the first time as I'm curious to see your reactions and verdicts on our british food we eat and drink over here. However I have subscribed to your RUclips channel and like this video of yours, especially since you said you respect the 🇬🇧 and especially us 🏴 0:52 , it's appreciated. Thank you for your kind words. Hope you both have a great day / week
Yorkshire pudding are eaten differently depending on where you are from in the UK - but maining as a an extra to Roast Beef - but also with any roast and also sausages with onion gravy
I would eat just Yorkies (Yorkshire puddings) just dripped into Bisto gravy as a snack...chicken Bisto or the original Bisto (beef), even tho I too don't eat red meat...
Digestive biscuits are great with coffee. You can also get them with a chocolate coating. With the plain digestives you can also eat them with cheese, they go really well with a mature cheddar.
quick tip with pickled onions the darker the liquid and the larger the onions the stronger/sharper you can expect them to be there are some mild ones Silverskin onions small white onions in clear malt vinegar
You should make a cup of British tea. Get a selection of biscuits and dunk them in your tea…. Heaven. You two are wild we can see that you are yourselves in front of the camera. Greetings from Manchester UK( lashings of butter on your toast then beans.Beanz Meanz Heinz!! Have a traditional afternoon tea( make sure you are hungry) you will have sandwiches, cakes, then scones jam & cream.
my favourite use of pickled onions, slice the onion. then spread mustard on toast lay the onions on the mustard put chease on top and grill till cheese melts. enjoy my fave snack
When visiting friends I actually made my own scones AND clotted cream. I didn’t try the shop bought cream because I read everywhere no way as good. Making clotted cream is so so so SO easy. Baking (not my best) your own own scones is also a good try.**** what I should have also said this was visiting Seattle **** - the cream to use is called heavy cream I think in the US. Essentially you are just reducing the water content on a very low oven heat. I
Sorry girls I think I've over-commented; I've had too much to say. I'm so rapped up in what you're doing. It's very interesting. Just that you two lovely ladies would take an interest in our culture is amazing.
if somebody told me , when i woke up this morning, i would watch 2 strangers eating the contents of my cupboard ..... for almost an hour! ..... i wouldn't have believed them! haha! this was so much fun! ..... p.s. do not eat pickles after chocolate! lol. big love to all people :)
Lays and walkers are the same multi national owned by Pepsi-co, now … what you have to remember is that food regulation in the UK is a lot more strict, so, no artificial additives or sweetners are allowed, oh and good music choices as well .. Elvis and Queen, can’t go wrong there ..
Walkers was bought by the company that also owns Lays a few years ago. Walkers is the older company of the two. Worcestershire is pronounced woostershr.
@S technically it depends, if it’s the town it’s “ Wooster” if it’s the condiment it’s “ woostershr” . both are spelled Worcestershire because English is the hardest language in the world outside of tonal languages like Chinese, Japanese, And Thai.
@@emanymton713 sorry but that isn’t correct, the town is called Worcester and it is in the County of Worcestershire. They are not spelled the same. The condiment Worcestershire Sauce, Known as Lee & Perrins locally (the original manufacturer) is made in the county, hence the name.
Generally good to have cream in fridge, I do find it better to leave clotted to warm up a little shortly before serving to be near room temperature as its easier to spread. Also being from Yorkshire our puddings are usually savoury served with roast dinners, traditionally beef. Some people have created sweet/dessert recipes using Yorkshire pudding as well. They were invented when pubs used to serve spit roasts and they put batter in the pan beneath the meat that collect the meat drippings
You girls should try the black treacle. I'm not sure if that's what you call molasses. Here in Yorkshire we bake a cake called Parkin to be eaten on Bonfire Night (November 5th). It's basically oatmeal mixed with black treacle. Delicious. We also make home-made bonfire toffee
The little scarlet variety of strawberry is naturally very sweet indeed. I grow them in the garden and they rarely make it into the house, let alone into jam.
Hi new sub here, Lays and Walkers are owned by the same organisation. You can eat digestives with cheese too. Pickled silverskin onions in white vinegar may be more to your taste. Yorkshire puddings are easy to make, they are basically pancake batter baked in hot fat in muffin tins in the oven 😊👍.
Hi girls, you need to try different brands of pickled onions before deciding if you like them or not. Some are very harsh on the vinegar. When you find the right balance between sweet and sour the pickled onions are gorgeous. I can prove it. The inside of my mouth turns white from eating too many! Enjoy x
A 99, is a type of ice cream cone with two receptacles then the flake is put in the ice cream and called a 99 … normally get them off the ice cream van, that goes around the streets selling…. Worcester…pronounced “wuss-ter”,
I'm surprised you don't have more pickled products in the states, we pickle everything in Europe eggs fish vegetables, the vinegar and spices are the pickle and u put what ever u want to store for a long time in it, its strange to us that u only think about gherkins as pickles xx
You should try making your own Yorkshire pudding! Very easy but the key is to use plain flour and put the mixture into the pan when the oil is very hot. Also you should try Welsh cakes and bara brith. Also try making a cawl or lavabread aswell.
Hello ladies loved it we used to have a white chocolate flake covered with a thin layer of milk chocolate holding it together here in Australia that had the best name.. a snowflake. There was also the smaller milk covered flake called twirl.
Just got to the pickled onion part. Yes, they are powerful, best paired with the kind of extra strong mature cheddar that makes your cheeks glow, see ploughman's lunch.
The digestive I have oftern put lemon curd on and sometimes jam so not strange. We also have chocolate ones and some people break them up and put them in ice cream. My friend makes her own chocolate with them in.
"Pudding" in the UK can mean many different things! Originally it meant anything that was boiled in a cloth (and going back to Roman times anything boiled in an animals intestine) - in modern British modern use, it can mean "the sweet course at the end of the meal", though there are dishes called "Puddings" that are savory, like Black Pudding (a blood sausage), Yorkshire Pudding (you tried) etc...
That's why Robert Burns crowned Haggis, as the great chieftain of the pudding race. They cant get it in the US though as it contains offal. Its good for you!, Or at least that's what Scottish children are told when presented with Haggis and asking what it is that they`re eating. It tastes great though, that`s why we all love it, although there`s always a wtf moment when you find out `what they've` been feeding you.
In Australia our McDonald’s sell flake with the ice creams and sundaes. We also go nuts for flakes at Christmas time as we put them crumbled up on top of all of our desserts, especially pavlova and choc ripple cake!
If you guys like this video, please give us a like. If you want us to do more videos, drop a comment of what you want us to do. Doesn't have to be food. Also, subscribe to my channel
Please react to Nightwish- Ghost love score live in WACKEN 2013!!!! If you have headphones please use them, trust me it’s epic!!!! I subbed🙂
I'm sure someones already informed you both but just in case, yorksure pudding is a savery food served with the roast, not after, its not seen as something you'd have after the dinner but an important part of it, its usually topped with rich onion gravy as well as the rest of your roast as its seen as something to have with the roast just like all foods in a roast, we wouldn't put fruit or jam or sweet foods with it, you'd get strange looks over here if you did haha but of course try it how you'd like.
Yes they have, lol many, many times! But that's ok. We plan on having it the correct way soon! Thanks so much for watching ❤
@@pipercharms7374 My grandad used to have an extra yorshire pud after the roast with jam on it for dessert. It was a very common practice up until the 1980s. It saved having to make a seperate dessert...just make extra yorkshires and smear jam on them!
@@pipercharms7374 It used to be that Yorkshire pudding (typically filled with onion gravy) would be eaten as a cheap first course to fill people up, so they wouldn't need as much expensive meat. Now we have it with the roast as you say.
Doesn't matter if you don't know what your doing, the budget doesn't matter, all that matters is the two of you. You are brilliant, love what you do, just keep on doing it.
You're too kind! ❤
😊 I agree! 💙
Another great idea for Digestive biscuits are to crumb them up, add a bit of butter and use the mixture as a base for Cheesecake, absolutely delicious.
In the US they use Graham crackers which aren’t a thing in the U.K. so we use digestive biscuits
Put nutella and banana inbetween 2.
That is what we use them for down here, they make excellent bases
I once worked with a bunch of American guys in the Middle East. One of them had an English girlfriend for a while and she brought him some British sweets which he brought to work and shared them out. I wasn’t looking when I heard my colleague from Detroit shout “WTF is a Curlywurly??” 😂 It was hilarious as they are so well known in the U.K. A sentence I never expected to hear 😂
Well to say that was a fair representation of British foods is like saying all Americans are ‘ known for is hot dogs ( of which I tried. One off a street vendor in New York just out side the gates of Central Park it was revolting 🤢) and there were a team of rats in the bin behind the cart , anyway I digress, the Yorkshire puddings looked frozen , when they are so easy to make , it’s a very simple batter and the trick is to make sure the fat is piping hot before you addd the batter the taste difference is enormous, try looking the recipe up and having a go 10 minutes prep time and 20 to 25 minutes cooking time . And hey presto , they were traditionally used as a “filler. Upper “ when times were tough , well the planet could do with them now during most people’s economic struggles. And just as a side note you make me crave one of my favourite sweets growing up is the “ curly wirly “ so I’m going to do a batch of Yorkshire puddings and nip toy the shop to buy some curly Wirly ‘ s Thankyou for the memories and b.t.w curly Wirlys are not so sickly if you get the straight out of the fridge x
Yeah!!!!!!!! Curly wurly time. I'm Dutch and love them. 😊
Both the puddings (Spotted Dick and Golden Syrup) are really good with custard.
The Yorkshire puddings are normally served with a full roast dinner, but… a standard pub ‘snack’ is the giant Yorkshire pudding. These are the size of a plate and filled with slices of roast meat and gravy, or sausages, mashed potato and gravy.
Mmmm you're making me hungry!
And it’s fantastic 👍
Yorkshires are also used to make toad in the hole which is delicious.
I’ve had a roast dinner served in a giant Yorkshire pudding and it was fantastic. Well worth a try
Mmm… I always make extra as they’re delicious with jam, or caramel or chocolate as a dessert… (well they are just pancake mixture)
FYI, our chocolate tastes so different because, by law, it must contain a minimum of 20% cocoa solids whereas, in the US, the minimum is 10%.
Ours also has way less sugar and has no Butyric acid (used in the US to increase the melting point). Digestives date back to Victorian times. It
was believed that the sodium bicarbonate in the recipe was an aid to digestion. Don't throw the pickled onions away! I suggest you add 2 spoons
of brown sugar to the jar, screw it tightly shut, shake well and leave in a dark cupboard for months (maybe 6). The sugar will balance out the
"fire" of the onion/vinegar taste. BTW, Worcestershire sauce (pronounced wusstersher) is great, but based on vinegar. A few drops will really
perk up some baked beans, as will freshly ground black pepper. Clotted cream should be eaten at room temperature for the maximum flavour.
Many thanks to you both for a most enjoyable video. Stay safe..................................................the ancient Englishman.
Hi. Thanks so much for your comments and for watching!! We appreciate our British friends so much! ❤
You have to put the jam on first lol then put the cream on the top of the jam.
I'm British and have been pronouncing it 'Wuster' my whole life?
No way! I’m also British and I couldn’t possibly say “wuster sauce” it’s definitely “Wooster Sauce”! 😝😂 That’s the only way I’ve ever heard it pronounced.
@@burtz6631 like Jeeves & Wooster? Nah, never heard it said that posh, but I am Scouse 😉
The Flake Chocolate bar is usually sold with |ce Cream so you guys were spot on with thinking that it would go well with Icecream
The good old 99 with mr whippy ice cream.
@@jonathanporter6479 99 with a flake and raspberry sauce
@@ExiledCarebear hold the sauce for me, but yes can't beat it.
I used to go for the 99 with chopped nuts on, de smegging liscious
@@jonathanporter647999 is now 2.99 lol
One of my favorite lunches to take to work is a variation on a Ploughman's Lunch that my British wife made up with what she could find here in the Southeastern US. She sometimes bakes her own bread for it; basically a ham sandwich with thick-sliced ham, brown mustard, tomato slices, spinach leaves, and a little bit of mayo (because I don't like huge gobs of the stuff) on her bread. Add to that, on the side, a couple of sweet gherkins, some olives, a couple of pickled onions, a thick slice of the sharpest cheddar cheese we can find, and a couple of apple slices. At home, I'd have a beer with it, but at work I'll have tomato juice with a dash of apple cider vinegar, a dash of salt, and if I feel frisky a dash of Worcestershire sauce. The difference between the sweet, savory, sharp, and bitter tastes make the meal a delight to the palette! Quite filling, too.
Sometimes she can't find the pickled onions she prefers, but I think it's the same brand y'all tried in this video, so she makes do with another brand that's more common here in the US. She has made her own, but they were so good they never really got enough time in the jar to completely pickle before we finished them off, LOL!
Your friend from Cornwall set you up! In Cornwall they do jam then cream, in Devon they do cream then jam. So either way you are going to upset someone! And to add to that there’s the great debate about how to actually pronounce scone! 😂
North Yorkshire do it the Devon way
Scone like gone, not scone like cone
@@Dementat If that’s how they pronounce it in your part of the world then yes, if not it’s scone like cone. I don’t understand why people insist that their way is the right way when both are acceptable.
@@ffotograffydd because like jam or cream first it allows the tribalism of us Vs them that is so endemic to the UK. Like picking a football team, how strong you drink your tea and weather or not your local chippy sells curry sauce
@@Dementat Midlands, scone As in cone.😊
As a yorkshire lady ( born and bred) yorkshire puddings made from scratch are usually at least 3 times higher and much browner in colour A good yorkshire chef to look up is James Martin
Them's that eat most pudding, gets most meat!
A way to fool youngster's into "filling" up with cheep Yorkshire pudding, rather than with more expensive meat.
Best way to eat a custard cream is to carefully split the two biscuits apart, leaving the cream intact on one biscuit. Then, lick the cream off (don’t bite it off!) then when all the cream is gone, eat the biscuits! 😂
Yorkshire puddings are normally served with a Sunday roast. Usually beef.
Yorkshire puddings are amazing. You should try and make them yourselves. Plain flour, eggs and milk (with a tiny pinch of black pepper). They are amazing especially covered in gravy!
@@louisehartnoll4903 I make a batch myself every few weeks. They are only slightly harder to cook than a pancake, so a very easy thing to make.
Also - nobody make's em better than my Mum.
Traditionally (in Yorkshire) you roast your meat, let it sit to rest and use the same piping hot pan for the Yorkshire pudding batter. When cooked it's sliced and served with good gravy. You have your meat and veg after. If times were hard the children got another slice for dessert with golden syrup. The starter Yorkshire pudding was eaten first to fill you up so the meat wasn't all eaten. Monday was always left over roast meat made into maybe a shepherds pie.
We have to have them every Sunday as my son loves them
So far I’m 2nins in and you two are awesome! Love it when people are fans of our country :)
Tiptree boy here. As a kid we picked fruit every summer. Blackcurrant has to be my favourite jam/conserve.
I am from Scotland in the UK well done saying what they are as you said them all correct, and i watch these types of videos all the time, thank you.
Thank you so much!! We really appreciate your kind words and watching our video! We are currently about to upload another one in just a bit. I hope you will subscribe and watch.
@@TheNatashaDebbieShow love the videos i am all in thank you very much keep up the good work ladies :)
@@TheNatashaDebbieShow sorry already subscribed before i watched the video
@@bazza426 Fabulous! Welcome to our dysfunctional family 😆 kidding. Excited to have you on board!
In Britain, we don't add sugar to everything . If the jam is used by Her Majesty it is most likely to carry the Royal Warrant and say 'By Appointment'.
Fruits and vegetables grown in the UK mature slowly in the cooler, wetter conditions so tend to have deeper flavours than those grown in warmer climes. The strawberry preserve you have, I think may use wild strawberries, smaller and more intensely flavoured than cultivated varieties.
Tiptree is the best jam in UK. Quality jam is vital for scones. With scones we have the jam plus extra-thick double cream. If you like the picked onions you might like piccalilli (mustard-pickle sauce containing mini-onions+gherkins+cauliflower). I like the sweet version. I serve it with cold cooked meats. Yorkshire puddings are better with a beef or chicken gravy. The sponge puddings are usually eaten with heavy cream or custard. The last three foods are served hot in UK.
Watch part 2, we tried Piccalili and quite a few other things! Tiptree is the best!
Years ago parents told their kids that the kid that ate the most yorkshire puddings before dinner could have more meat, however the kids got full up before the main meals so didnt eat meat. They can also served with jam as a cheap pudding. The best recipe for them is; 1 cup of eggs, 1 cup of all purpose flour and 1 cup of half milk and half water. Salt and pepper to taste. Mix together untill the batter is smooth and let rest for a few hours. To cook; put some oil into a oven dish and put in the over at 400 degrees till the oil is very hot then add the batter and cook. Dont open the oven untill they looked very risen and browned. They will rise 4 or 5 inches. Try Bisto gravy granules made into gravy with the yorkies :)
Try a 99! A vanilla cone, with a flake sticking out of it!
I was just about to say that! good call
Yep just thinking the same thing!
The old 70's/80's/90's TV adverts for the Flake are legendary, you should look them up.
Only the crumbliest flakiest chocolate, tastes like chocolate never tasted before. Jeezo, the power of advertising...
Here's the recipe I use to make Yorkshire puddings at home. Thought you might like to try it 😀.
Ingredients
Serves 4
2 tablespoons vegetable oil or lard
100g plain flour
pinch of salt
1 medium egg
280ml milk
Method
Prep:10min › Cook:10min › Ready in:20min
You may already have a roast in the oven but you will need the temperature to be 220 degrees C / gas mark 7 to cook the Yorkshire puddings. Pour the oil or lard into roasting tin and allow to heat up for 10 or 15 minutes.
Mix the flour and salt in a bowl or large measuring jug. Add the egg and milk; mix or beat thoroughly until smooth.
Remove the roasting tin with the hot fat and pour in the batter. Cook for 15 to 20 minutes, or until golden brown and crispy. Serve immediately with your choice of meat and gravy.
thanks i just copied and pasted that im goin having a competition with my mother about who can make the nicest ones , the trick is making them rise till they are huge , i think anyway
Love the reaction to pickled onions! Takes me back to the mid 70s, a bowl of pickled onions with Cheddar cheese and a thick slice of bread and butter....Starsky and Hutch on our rented TV...happy days!
I also remember having them on cocktail sticks with a cheese cube and a chunk of pineapple- that was considered fancy at one point! 😆
I did my own pickled onions for last Christmas and they were just as I remembered them from my childhood in the 60’s and 70’s and you’re right, there’s nothing as tasty as cheddar cheese on crusty cobs though, with pickled onions.
Yum yum. Try pickled egg too.
Beans on toast then add the cheese on top ...yummy
I used to love that.
Hi guys just want to say that i am so happy to see a beautiful couple trying my english food x
Thank you 😊
If you can try some Jaffa cakes 😍
This is becoming a sort of addiction for me, binge watching tons of your videos, a lot of fun :)
Thank you so much and take great care both of you!
The first time I had Yorkshire pudding I was about 14, my cousins, who had lived in Scotland for 3 years, introduced us to this delicious dish. My cousin Lisa had fallen in love with this dish while they were in Britain, so her mom learned how to make it and would only make it for Lisa’s birthday each year. I always made sure I didn’t miss Lisa’s birthdays because I love a good roast, and the pudding/popovers sets this roast on a higher level for me.
Have you tried a giant Yorkshire pudding with the roast dinner served inside it?
I'm from Yorkshire and we'd also have Yorkshire puddings as an appetizer filled with onion gravy. Delicious.
@@TheRetroManRandySavage no, I have only ever had it the way my cousin Elsie made it. She would make a beautiful beef roast, that had onions, carrots, and a delicious gravy, and the popovers (puddings) that go with it. But what you are describing sounds very yummy.
@@tracythaemar1864 we always make extra Yorkshire puddings and after the roast dinner pre pudding we have the Yorkshire pudding with butter and sugar put in the centre gap created by the cupkake tin, they must be warm so the butter melts, if you want really luxury add vanilla pods to the sugar in a jar leave it for a few days and use this sugar instead of plain sugar.
@@jonathanporter6479 my Nan used to make them with self raising flour instead of plain flour and we have it cold as a pudding dipped in sugar & drizzled with lemon juice or jam
@@christinedugmore I have never tried Jam or Lemon but they sound delicious, I think next time I have them I will definitely try that.
My mum was bought up in Nottingham and moved to London and she thinks it might be a more North of England idea but I don't know, obviously the clue in the name, but the sweet addition i wonder where it comes from, because you are the first person that has also had a sweet variation that I have mentioned it to, my mum is 80 so also wonder if it's generational.
that jam from tiptree only 10 miles from where i live lol love your videos keep up the good work x
Tiptree jam is the king of rhe jams. The Tiptree jam factory is so worth a visit. The phrase 'kid in a candy shop' is so appropriate!
The beams we use are HARICOT BEANS and they come from north America, about 3 million cans are made each day, (the beans and sauce are sealed in the can and then they are steam cooked in giant ovens to prevent any bacteria getting in, and then they can be stored for months) about
2.5 million cans are sold everyday in the U.K. so we certainly like our baked beans.
It always makes me chuckle when you say that you have beans at a barbeque that's something that is so forgien to us, that's not something we do.
Learning the differences are not just fascinating but fun to me. Do you agree?
Watching your first RUclips "Trying British Foods". So funny! You've obviously learned a lot about us since then.
We also have massive Yorkshire puddings. They are usually filled with gravy, veg and sausages.
Flakes are sold as an extra to a “ice cream cone” or an “ice cream cornet” about a 1/3 in size
i live in tiptree (it’s a village) and i’ve never ever seen our jam in any ‘american tries british food’ videos!!
We don't play around 😉
Tipptree jam is the best
@@emmamaclean737 what are your favorite flavors? I really like the Raspberry
@@TheNatashaDebbieShow cherry or strawberry
@@emmamaclean737 thanks! Haven't tried the cherry yet, so I'll get that one next.
Sat here in Yorkshire, I can say that homemade Yorkshire puddings have an extra something, and you can eat with loads of fillings. The reason they are included in the roast dinner, was historically when more people were poorer, and couldn't afford much meat, the Yorkshire pudding was eaten ( I remember growing up sometimes as a course before the main meal) and it would and does help to fill you up, due to having less meat - which was of course expensive then.
Is that why Toby Carvery give you massive Yorkshires?
@@stevenbeaven1 Possibly, they won't want too many returns to the buffet, but my mother while I was growing up would make various sizes including ones that would be as wide as the plate. That was a meal in itself, and made the Toby Carvery ones look small in comparison (even though they aren't)
@@trevorbaynham8810 I've made Yorkshires in a cake tin and then put the rest of the meal inside the Yorkshire. A lot of Yorkshire, but it looks great on the plate and tastes even better.
A massive Yorkshire pud is best with a Cumberland sausage ring and loads of onion gravy
Worchestershire Sauce (Wuss-Ter-Sheer) Is a british take on the greco-roman fish sauce Garum. Its made from fermented anchovies and is commonly used to add depth of flavour to savoury dishes when cooking rather than being eaten on its own. A vegan alternative when cooking is the other famous/infamous british condiment Marmite.
Another vegan alternative to Worcestershire sauce is Henderson’s Relish. Mmm. Also, I drop the ‘shire’ and just call it Wuss-ter sauce #Heathen
Good with cheese on toast.
Instead of buying Yorkshire pudding, you can make them very easy by mixing self-raising flour eggs and water then heat oil in an oven pan and add the batter mix when the oil is smoking then return to the oven and wait for them to rise add sweet jams honey peanut butter or best with roast dinner
Digestive biscuits got their name because it was believed they had antacid properties for soothing the stomach, but really they are just the best tea dunkers you can get.
I'm from the UK. Loved watching this. Digestives are called digestives because they were made to help with the digestive system
"I like salty things" - I can't wait to watch that Marmite one next! :D
😬
Muahahahahahahahaha! (Evil laugh intensifies)
The most vile thing known to man
Pickled onions are something usually eaten with fish and chips from the local chippie (fish & chip shop)
You two are a perfect couple in so far as food is concerned.
If Natalie doesn’t like something then Debbie usually does so there shouldn’t be much food wastage in your house
The thing about Tiptree Jam is the don't add a lot of sugar but they do use a lot of sweet fruit (which contains sugar naturally). In the supermarkets here you can get 'jam' (more sugar) or 'extra jam' (more fruit).
My favourite is Streamline as you can really taste the fruit. Delicious with scones.
I think the US curly wurly was called Marathon, sold in the US from 1973 - 1981.
That is correct!
Curly Wurly was advertised here in the 70s by Terry Scott, an actor who starred in the ‘Carry On’ films of the 60s and 70s, check out his song ‘My Brother ‘ here on RUclips! Marathon here has been renamed snickers, though I still call them Marathons!
Hi Guys, glad to hear you like our Clotted cream and scones, it's also very expensive in the U.K. We pay around $9 per person for that, Tiptree Preserves are the best in the U.K. (hence the price!!). Good fun video.
Just buy strawberries, when they go soft they are delicious.
🤣 wispa or crunchy.... I don't think there will be much difference lol had me laughing for ages
Enjoyed watching your video, will watch some others in coming days :) you two are fun to watch
You are very sweet! Thank you! ❤
Glad you're enjoying our videos!! ❤🇺🇲
Bit late to say now after 2 years but the Digestives also come with chocolate on (Milk, Plain and Dark) the non-chocolate version can be used as a base for cheese and other stuff both sweet and savory.
During lockdown I got into making my own jams from foraged fruits. My favourites were rhubarb with stem ginger, and blackberry with elderflower. Have a go making your favourite flavour combinations - it's fun and delicious!
I only discovered you guys recently (two days ago) and I'm delighted to be able to see your early work. I know you have some truly loyal fans over here in the UK but I think you are great. I'm Half American and live in London.
I absolutely love you two, You are a RUclips Naturals, i think You're going to get big real quick, Huge Love From England
Aw you're sweet! Thanks 😊
@@TheNatashaDebbieShow It's 2.30am here and i was tired and ready for sleep, then i spotted you in my suggestions, I watched one of your videos and i instantly subscribed, i'm not tired now though, i want to binge watch your videos lol.. as for certain of our foods you tasted, they are different to american foods, a lot of our food are more healthy because we have more strict rules.
We appreciate it! Get some sleep, we'll still be there in the morning 😉
Hi i don't know if you will read this but, if you like Yorkshire pudding or batter pudding as i call it as i come from Norfolk in UK here is a quick recipe on how to make a simple one. 120 GRAMS SELF RAISING FLOUR, 200 ML COLD WATER OR MILK, 2 MEDIUM EGGS, mix together till creamy add a little oil to whatever your doing it in, pour in the mixture, put into preheated oven i do it at 180 for fan oven till it rises a nice golden colour then remove.
Thank you so much! 💓
Yorkshire pudding is eaten as part of a roast dinner, (any meat) but especially roast beef with roast potatoes, gravy etc.
Normally you'd have butter on the toast and then add the beans on top. The butter mixed with the beans is delicious. Maybe try different British foods from the other nations like Shortbread and Welshcakes. Add custard to the sponges they'll taste better. You could use Vanilla ice cream (lactose free of course). Not sure if you like the flavour of meat but don't eat it for ethical reasons - if you do I'd suggest meat flavoured crisps from the UK. Most are Vegetarian safe!
Curly Whirly, now a lot smaller than when originally introduced.
Mr Kipling Bakewell Tarts are incredibly sweet, it makes my teeth hurt just thinking about them.
If you ever find yourselves in the UK and can visit Bakewell in Derbyshire you’ll find the original Bakewell Pudding and Bakewell Tarts, which are a more recent variant. They are a million times better than Mr Kipling.
The first shop to stock Baked Beans in England was Fortnum and Mason, Piccadilly, London.
If you liked a "flake" you should try a "twirl". It's like a flake but it has a solid, protective layer of chocolate on the outside to keep the crumbly bit together :)
N currently u can get different types. mint , honey comb n caramel. Plus plain dairy milk chocolate.
If the vinegar on the onions is too much, you can pat them gently dry with a bit of paper towel. Pickling onions along with other things was a way to preserve food in ancient times for winter which has lived through till today because we do love them. Although I do think a little goes a long way.
I'm a Yorkshire man so glad to hear you like the Yorkshire pudding. Yes we eat them with a roast dinner but personally I'll eat them on there own and you enjoy cooking so why not try making them yourself they are not that difficult lol
Seconded.... easy to make and tasty
I am viewing your RUclips channel for the first time as I'm curious to see your reactions and verdicts on our british food we eat and drink over here. However I have subscribed to your RUclips channel and like this video of yours, especially since you said you respect the 🇬🇧 and especially us 🏴 0:52 , it's appreciated. Thank you for your kind words. Hope you both have a great day / week
Yorkshire pudding are eaten differently depending on where you are from in the UK - but maining as a an extra to Roast Beef - but also with any roast and also sausages with onion gravy
If I don't serve yorkies with a roast the kids and hubby would riot, no matter what meat we have 😆😆
I would eat just Yorkies (Yorkshire puddings) just dripped into Bisto gravy as a snack...chicken Bisto or the original Bisto (beef), even tho I too don't eat red meat...
Digestive biscuits crushed and with melted butter added makes the best base for chessecakes .
Digestive biscuits are great with coffee. You can also get them with a chocolate coating. With the plain digestives you can also eat them with cheese, they go really well with a mature cheddar.
Also with melted marshmallow on top.
quick tip with pickled onions the darker the liquid and the larger the onions the stronger/sharper you can expect them to be there are some mild ones Silverskin onions small white onions in clear malt vinegar
You should make a cup of British tea. Get a selection of biscuits and dunk them in your tea…. Heaven. You two are wild we can see that you are yourselves in front of the camera. Greetings from Manchester UK( lashings of butter on your toast then beans.Beanz Meanz Heinz!! Have a traditional afternoon tea( make sure you are hungry) you will have sandwiches, cakes, then scones jam & cream.
“Dunking” biscuits is an art in itself !……take these poor,naive American ladies one step at a time ! (Ha )
Try Smiths Crisps, bought out by Walkers, they don't have salt in them. There is a twist of paper with optional salt.
my favourite use of pickled onions, slice the onion. then spread mustard on toast lay the onions on the mustard put chease on top and grill till cheese melts. enjoy my fave snack
When visiting friends I actually made my own scones AND clotted cream. I didn’t try the shop bought cream because I read everywhere no way as good. Making clotted cream is so so so SO easy. Baking (not my best) your own own scones is also a good try.**** what I should have also said this was visiting Seattle **** - the cream to use is called heavy cream I think in the US. Essentially you are just reducing the water content on a very low oven heat. I
Nah! Proper Cornish clotted cream from Rhoddas is the best.
Sorry girls I think I've over-commented; I've had too much to say. I'm so rapped up in what you're doing. It's very interesting. Just that you two lovely ladies would take an interest in our culture is amazing.
if somebody told me , when i woke up this morning, i would watch 2 strangers eating the contents of my cupboard ..... for almost an hour! ..... i wouldn't have believed them! haha! this was so much fun! ..... p.s. do not eat pickles after chocolate! lol. big love to all people :)
Haha!!!
The jam first or cream first on scones is a flame war between the Counties of Devon and Cornwall.
Our Cornish friend warned us about this
The scone war continues kernow here
Lays and walkers are the same multi national owned by Pepsi-co, now … what you have to remember is that food regulation in the UK is a lot more strict, so, no artificial additives or sweetners are allowed, oh and good music choices as well .. Elvis and Queen, can’t go wrong there ..
Little tip. If your jar lid is tough to get off. Hit the side if the lid on the table. Opens easy peasey. Trust me it works everytime
Walkers was bought by the company that also owns Lays a few years ago. Walkers is the older company of the two. Worcestershire is pronounced woostershr.
@S technically it depends, if it’s the town it’s “ Wooster” if it’s the condiment it’s “ woostershr” . both are spelled Worcestershire because English is the hardest language in the world outside of tonal languages like Chinese, Japanese, And Thai.
@@emanymton713 sorry but that isn’t correct, the town is called Worcester and it is in the County of Worcestershire. They are not spelled the same. The condiment Worcestershire Sauce, Known as Lee & Perrins locally (the original manufacturer) is made in the county, hence the name.
@@nessiemcsuave1104 fine, it’s the county not the town. The point still stands. That the *pronunciation* is the same.
scones then butter then jam then clotted cream.lovely!
Generally good to have cream in fridge, I do find it better to leave clotted to warm up a little shortly before serving to be near room temperature as its easier to spread. Also being from Yorkshire our puddings are usually savoury served with roast dinners, traditionally beef. Some people have created sweet/dessert recipes using Yorkshire pudding as well. They were invented when pubs used to serve spit roasts and they put batter in the pan beneath the meat that collect the meat drippings
Normally have butter spread on the scone first. Clotted cream is always thick so it doesn’t run off the scone
you can hav yorkshires as a desert like ice cream and syrup and fruit they are basicly same as pancakes
An alternative to the raspberry / strawberry jam for scones is blackcurrant jam. But I don't know if blackcurrant is allowed in the US?
You girls should try the black treacle. I'm not sure if that's what you call molasses. Here in Yorkshire we bake a cake called Parkin to be eaten on Bonfire Night (November 5th). It's basically oatmeal mixed with black treacle. Delicious. We also make home-made bonfire toffee
Yh u can dip them into your tea or u can add butter to it, the digestives
The little scarlet variety of strawberry is naturally very sweet indeed. I grow them in the garden and they rarely make it into the house, let alone into jam.
This was recorded August 9.. i just saw this and clicked it October 18... going to be epic.
Look for the James Martin recipe for Yorkshire puddings never fail to rise in the oven
Thanks for the tip!!
Hello gorgeous girls just found you on utube think you are fab. Thank you for loving my country and our late queen. Lots of love. Sue Webb xxx
Hi new sub here, Lays and Walkers are owned by the same organisation. You can eat digestives with cheese too. Pickled silverskin onions in white vinegar may be more to your taste. Yorkshire puddings are easy to make, they are basically pancake batter baked in hot fat in muffin tins in the oven 😊👍.
With the puddings you are supposed to turn them out into a bowl so the syrup is on the top and drips down the side. Excellent with custard.
Hi girls, you need to try different brands of pickled onions before deciding if you like them or not. Some are very harsh on the vinegar. When you find the right balance between sweet and sour the pickled onions are gorgeous. I can prove it. The inside of my mouth turns white from eating too many! Enjoy x
Yes i have the silverskin ones..much sweeter
the digestive buscuits your meant to dip in a cup of english breakfast tea
hi from wales uk good fun vids
Thanks so much!!
Flake is good with soft vanilla ice cream...which is why the 99 flake is so popular.
My Wife actually did try this without knowing it was popular. What is the 99 flake?
A 99, is a type of ice cream cone with two receptacles then the flake is put in the ice cream and called a 99 … normally get them off the ice cream van, that goes around the streets selling…. Worcester…pronounced “wuss-ter”,
I'm surprised you don't have more pickled products in the states, we pickle everything in Europe eggs fish vegetables, the vinegar and spices are the pickle and u put what ever u want to store for a long time in it, its strange to us that u only think about gherkins as pickles xx
Yeah "pickled" foods are definitely not a celebrated thing in America.
Can't beat a pickled egg.
Curried pickled fish is a traditional Good Friday dish in South Africa.
We eat Yorkshire puds with roast beef and vegetables and brown gravy .sunday lunch. Yum! .
Its amazing how many brands use the same packaging as American companies. The packaging looks so similar.
Yes. A lot of them are in fact the same companies
Toad in the hole. Which is sausages cooked in with the Yorkshire pudding mix
You should try making your own Yorkshire pudding! Very easy but the key is to use plain flour and put the mixture into the pan when the oil is very hot. Also you should try Welsh cakes and bara brith. Also try making a cawl or lavabread aswell.
Hello ladies loved it
we used to have a white chocolate flake covered with a thin layer of milk chocolate holding it together here in Australia that had the best name.. a snowflake. There was also the smaller milk covered flake called twirl.
Just got to the pickled onion part. Yes, they are powerful, best paired with the kind of extra strong mature cheddar that makes your cheeks glow, see ploughman's lunch.
The digestive I have oftern put lemon curd on and sometimes jam so not strange. We also have chocolate ones and some people break them up and put them in ice cream. My friend makes her own chocolate with them in.
"Pudding" in the UK can mean many different things! Originally it meant anything that was boiled in a cloth (and going back to Roman times anything boiled in an animals intestine) - in modern British modern use, it can mean "the sweet course at the end of the meal", though there are dishes called "Puddings" that are savory, like Black Pudding (a blood sausage), Yorkshire Pudding (you tried) etc...
Thanks for the clarification! I was genuinely confused on this one! Also, thanks so much for watching ❤
Don't forget "pudding bum" which is the pet name for my wife.😂
That's why Robert Burns crowned Haggis, as the great chieftain of the pudding race. They cant get it in the US though as it contains offal. Its good for you!, Or at least that's what Scottish children are told when presented with Haggis and asking what it is that they`re eating.
It tastes great though, that`s why we all love it, although there`s always a wtf moment when you find out `what they've` been feeding you.
Not to mention steak and kidney pudding!
Oooooh! I'm an Aussie and that's the first time all those linguistic threads have been tied up for me. Makes so much sense now! Thank you
In Australia our McDonald’s sell flake with the ice creams and sundaes. We also go nuts for flakes at Christmas time as we put them crumbled up on top of all of our desserts, especially pavlova and choc ripple cake!