Great to see you making this classic recipe. I have the 1956 Be-Ro recipe book and it's exactly the same. It's on my list of Be-Ro recipes to make. The book doesn't say which kind of flour. I think I'm going to try self-raising flour to see if it rises more 😁 If you have problems rubbing in the butter/lard you can always use a food processor to do it using the pulse setting. Trex might be better than lard. That's what I'll be using. I'm nervous about my icing. It never comes out well. It either sets before I can get it on the cake or it never sets. lol I'm glad to see you've cleared up the origin of the Be-Ro name. It just shows you can't trust the FAQ on the official Be-Ro site. 😁😁 Looking forward to see you making more Be-Ro recipes. You do it so much better than me. My book has a temperature guide at the back that says moderately hot is 375°F - 425°F. 375°F converts to Gas Mk.5, 190°C conventional oven, 170°C fan oven. 425°F converts to Gas Mk.7, 220°C conventional oven, 200°C fan oven. (I used to be BPS&D but they don't allow ampersands in handles anymore). 😝
My mam baked on a Monday and me and my sister would run home to get pink icing square as well as freshly baked bread,Monday was always a great day for years😊
Me mar used to make pink slab! I think she used cochineal . I remember stuffing the dog with Pink Slab and it started to nearly die coughing and spluttering and I had to put my hand into its throat to drag out the slab which had caked there! Wow! What Memories! Brilliant stuff. Panhaggelty? panhattedly? the word was also oral.
Thank you for your lovely comment! I've always called it panackelty but it's pronounced all sorts of ways, I want to make a video on that this winter 😊
I just tried making one. It was a disaster. I don't think I'll bother wasting icing sugar on it. I agree. It does need double the quantities. There's not enough to cover the bottom of a baking tray.
I had that same problem! I made it four times, but I think tins were smaller than so maybe half a modern tin might work well. I've come across some modern pink slice recipes and they're very different to this one - so maybe that'll be a more fail safe way of getting your pink slice fix!
@@northeastnostalgic5071 I decided to ice it after all. Didn't turn out too bad now that the icing is covering up all the faults. 😀 I'd definitely say that self raising flour works better. Mine rose about twice as much as yours. I'll be posting a video soon. I'm not sure if the baking trays were smaller back then. I had the same problem with their Queen Cakes recipe. It only made half the amount that the recipe said it would.
Thank you for this. A great history of flour and the pink slice.
Bet it tastes delicious!! It's hard work baking- lots of washing up but so worth it. 😊xx
So much washing up 😅 I'll stick to buying them!
Haha, Mackem Day on the glorious 12th! Happy Mackem Day, Ha’ way.
It is!😁 It's why I wanted to pop a Mackem themed video on! Happy Mackem day to you for tomorrow!
@@northeastnostalgic5071 👍
Class baking.
Happy Mackem day today.
Yum yum 🤤😋😋😋🤤🤤🤤 pink slice
The best 🩷😁
Great to see you making this classic recipe. I have the 1956 Be-Ro recipe book and it's exactly the same.
It's on my list of Be-Ro recipes to make. The book doesn't say which kind of flour. I think I'm going to try self-raising flour to see if it rises more 😁
If you have problems rubbing in the butter/lard you can always use a food processor to do it using the pulse setting. Trex might be better than lard. That's what I'll be using.
I'm nervous about my icing. It never comes out well. It either sets before I can get it on the cake or it never sets. lol
I'm glad to see you've cleared up the origin of the Be-Ro name. It just shows you can't trust the FAQ on the official Be-Ro site. 😁😁
Looking forward to see you making more Be-Ro recipes. You do it so much better than me.
My book has a temperature guide at the back that says moderately hot is 375°F - 425°F.
375°F converts to Gas Mk.5, 190°C conventional oven, 170°C fan oven.
425°F converts to Gas Mk.7, 220°C conventional oven, 200°C fan oven.
(I used to be BPS&D but they don't allow ampersands in handles anymore). 😝
work of art looks nice... thanks for another interesting history lesson 👍
Thank you!☺️ History can be so interesting, especially when it's food related!😁
My mum them every Saturday, dad loved them
My mam baked on a Monday and me and my sister would run home to get pink icing square as well as freshly baked bread,Monday was always a great day for years😊
Oh I love that, Monday pink icing square day 🩷
@@northeastnostalgic5071 maybe you should adopt Monday as your pink icing square day sets you up for the week 😀
It was a Sunday treat for me with Battenberg and salmon sarnies and later tuna.
and cubes of edam cheese with pineapple skewered on a cocktail stick. Now that's what I call class.
Finally someone made a damn vid on this, been talking about Pink Slice to my friends for years and it truly is only a damn Mackem thing
Great video thanks, I might bake some of these for work love it.
I'm pleased you liked it! I would probably search out a modern recipe as this is quite small in portion since its quite old!
the best pink slice is mccoys bakery hylton castle or the one on Chester road
I haven't had a pink slice from there for years! I should do a review of them all 😂
Must say this. Is news to me never herd of pink slices and I have family in Sunderland
Me mar used to make pink slab! I think she used cochineal . I remember stuffing the dog with Pink Slab and it started to nearly die coughing and spluttering and I had to put my hand into its throat to drag out the slab which had caked there! Wow! What Memories! Brilliant stuff. Panhaggelty? panhattedly? the word was also oral.
Thank you for your lovely comment! I've always called it panackelty but it's pronounced all sorts of ways, I want to make a video on that this winter 😊
My nana used to make this for me. Loved it.
Where can I get it now?
Your so lovely.and the cake looks 👌 👍 🥰 ☺️
I just tried making one. It was a disaster. I don't think I'll bother wasting icing sugar on it. I agree. It does need double the quantities. There's not enough to cover the bottom of a baking tray.
I had that same problem! I made it four times, but I think tins were smaller than so maybe half a modern tin might work well. I've come across some modern pink slice recipes and they're very different to this one - so maybe that'll be a more fail safe way of getting your pink slice fix!
@@northeastnostalgic5071 I decided to ice it after all. Didn't turn out too bad now that the icing is covering up all the faults. 😀
I'd definitely say that self raising flour works better. Mine rose about twice as much as yours. I'll be posting a video soon.
I'm not sure if the baking trays were smaller back then. I had the same problem with their Queen Cakes recipe. It only made half the amount that the recipe said it would.
Mam had that cook book